I'd like to see the lawyer grape with his bag, your grapes are well advanced, ours will be ready in late august/septembre, even in Burgundy where it is hotter than here.

In our private garden we pick them when ripe, but for harvest in Burgundy the laws are strict and we have to wait for the date to be announced....for wine.

Then we return in november for the second recult that we use mostly to make jams.

I wrapped some vine leaves around goats cheese last week for the cheese to absorb the flavour, it will be ready in another week.

Also some cooked chopped lamb with rice, wrapped in damp vine leaves in little packets are delicious...served with a little olive oil.

Last edited by kye in france (Sat 09 Jul 11 6:45pm)

Grape jelly to serve with cheese, its not jam as it is not sweet...

Use the small, green, unripe grapes from the bunches (they are usually about the size of a pea).
Put the grapes in a pan with water to cover and simmer until very soft.
Strain through a musin, cloth..

Then measure the liquid: to each 600 ml add 450 g sugar....heat until boiling point and then pour into conserve bocals.


Our garden grapes are muscat, just for eating not to make wine.....unless grown in Champagne, even Martini is made with them but we don't have the recipe.

The best i have ever found are here in Cyprus, They are called Verigo and really are something else.

http://www.cephas.com/Details.aspx?ID=1 … only=False

falconcy, they look very much like our cabinet sauvignon: http://en.wikipedia.org/wiki/Cabernet_Sauvignon

I like so much this wandering around of vine's species ........... the piece of land I'm cultivating now was surrounded by wild vines, I'll ask what sort of plant that was and later also peach trees, there some growing in the little wood on the other side of the street, my neighbor transplanted one in hid orchard and grafted(??) a peach plant which now gives wonderful fruits, I tasted one not completely ripe and you di not know what was best if the scent or the taste