There are some pretty key differences between wine grapes and the kind of grapes we eat. So what makes the two grape species so distinct? Let’s break it down.
Table (aka Regular) Grapes:
- Fairly large and tough
- Travel much better than wine grapes
- No seeds
- Crisp/sour taste
- Small and delicate
- Soft and juicy
- Difficult to transport
- Thick, chewy skin
- Many seeds
- Higher sugar content leading to a much higher alcohol content
How does this affect the wine?
It makes much more sense to use a sweeter, juicier grape like a wine grape than a sour, crunchier grape. Sugar is a vital part of turning grapes into wine, especially because fermentation relies heavily on the sweetness of a grape. The thicker skin on wine grapes can also contribute to the flavor to the wine (and add tannins), whereas the thinner-skinned regular grapes do not. Regular grapes are considered much more edible because their lack of seeds makes them much easier to eat (but then again, anything can be edible if you’re determined enough, amirite?)
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