Grape Culinary Terms
Amber – A special characteristic of many green grapes is the quality known as amber. Sometimes, normally bright-green grapes have a golden-yellow hue. This honey color means the grapes have been left to ripen longer and, as a result, the grapes are particularly sweet and juicy. Although some people might think that amber color means something is wrong with the grapes, it is in fact, a special quality, prized by knowledgeable grape lovers.
Bloom – Fresh California grapes are often covered with natural bloom, which is a delicate white substance common to many soft fruits. The bloom protects the grapes from moisture loss and decay. Bloom is sometimes mistakenly thought of as dust.
Seeded – Grapes that contain naturally occurring seeds in their berries.
Seedless – Grapes that do not have seeds in their berries.
Seed Trace – Soft, under-developed portions of a seed in some seedless grapes. Development is related to the weather during early phases of the growing season.
Shatter – Detachment of berries from the cluster is called shatter. Shatter increases with rough or excessive handling and can be reduced by gentle handling and maintaining recommended temperatures and relative humidity.
Terroir: Terroir is French for “soil,” and most commonly used when describing and referring to wines produced from grapes grown in a particular region and/or soil type. However, terroir is a factor contributing to the flavor of fresh grapes as well.
Verjus: Verjus is a French terms that means “green juice.” Verjus is an ancient ingredient made from unripe or semi-ripe grapes that were thinned from the vine and pressed. Now commercially available, verjus is tart, but gentler than vinegar or lemon juice. The accepted culinary lore is that when used in sauces and dressing, verjus complements rather than conflicts with the flavors of wine.
