T1B

Gotta give these things a major two thumbs up. Very tasty. You can actually eat the tiny vines along with the grapes (I would recommend, however, avoid the bigger vine. No reason to eat that one). Worth a try. I think I shall try more next time I go to the grocery store. Black beauties are good, too.

Calling grapes "Champagne grapes" is about as big a marketing tragedy as calling a cut of beef "London broil."

Champagne is a region in France. They grow grapes there. Several different kinds. They make sparkling wine from them, which is known as Champagne.


The grapes you speak of are some varietal of black table grapes. They were grown in california. Champagne is not in california. Therefore, that's one stupidassed name for them.

Champange is made primarily from Pinot Noir, Pinot Meunier and Chardonnay grapes.

"Champagne grape" is somebody's brilliant PR attempt to convince gullible consumers that there's something special about tiny grapes.

Tell me, BCO, do you have a Shitzu or a Cockapoo?

Mikey wrote:Champange is made primarily from Pinot Noir, Pinot Meunier and Chardonnay grapes.

"Champagne grape" is somebody's brilliant PR attempt to convince gullible consumers that there's something special about tiny grapes.

Tell me, BCO, do you have a Shitzu or a Cockapoo?

My guess would be that much of the time he has a Cockapoo up his Shitzu.

Mikey wrote:Champange is made primarily from Pinot Noir, Pinot Meunier and Chardonnay grapes.

Yes. Chard, more often than not.

But all of those varietals have one thing in common, when used for champagne -- a particular region in France. california, despite marketing campaigns to the contrary, is in fact not in France.


Hey BCO -- ever tried any chablis grapes? How about rose'?

Apparently what BCO had was actually Black Corinth grapes.

http://www.homeorchardsociety.org/article/31/

Goober McTuber wrote:Apparently what BCO had was actually Black Corinth grapes.

http://www.homeorchardsociety.org/article/31/

Thanks, Marcus.

Dinsdale wrote:

Goober McTuber wrote:Apparently what BCO had was actually Black Corinth grapes.

http://www.homeorchardsociety.org/article/31/

Thanks, Marcus.

Dinsdale wrote:The grapes you speak of are some varietal of black table grapes.

^ ^ ^ ^ ^ ^

Just for you, 'cause I know how much you love 'em.

Not exactly related: Once we were out at a very VERY very nice restaurant that serves the type of food that almost HAS TO go with a nice glass of wine. Husband was unable to drink at the time, and our waitress suggested he try a glass of Gewurztraminer grape juice. I am not kidding, it was the most PHENOMENAL grape juice I've ever tasted.

So later, I asked my mom why we don't see more good varietals of grape juice available. The answer was simple and makes perfect sense: wine makers make a LOT more money off wine than they do off grape juice. But you can find some juice around now and then if you look hard enough. I highly recommend.

And on the subject of sparkling wine (made from pinot in particular), Dins, have you ever tried Kristin Hill?

ppanther wrote:
And on the subject of sparkling wine (made from pinot in particular), Dins, have you ever tried Kristin Hill?

Is that in France?

Mikey wrote:

ppanther wrote:
And on the subject of sparkling wine (made from pinot in particular), Dins, have you ever tried Kristin Hill?

Is that in France?

I didn't call it champagne.

Dinsdale wrote:Calling grapes "Champagne grapes" is about as big a marketing tragedy as calling a cut of beef "London broil."

Champagne is a region in France. They grow grapes there. Several different kinds. They make sparkling wine from them, which is known as Champagne.


The grapes you speak of are some varietal of black table grapes. They were grown in california. Champagne is not in california. Therefore, that's one stupidassed name for them.

Rack.

Champagne-region grapes are also used to produce the World's only cognac, as the brutha-sporting--pancakes-on-his-head av will be quick to tell you....

ppanther wrote:So later, I asked my mom why we don't see more good varietals of grape juice available. The answer was simple and makes perfect sense: wine makers make a LOT more money off wine than they do off grape juice.

It's for the same reason you don't see non-alcoholic beer on tap at every bar. No one fucking wants it.
Btw, did they serve it to him in a 'sippy cup'?

Ken wrote:

ppanther wrote:So later, I asked my mom why we don't see more good varietals of grape juice available. The answer was simple and makes perfect sense: wine makers make a LOT more money off wine than they do off grape juice.

It's for the same reason you don't see non-alcoholic beer on tap at every bar. No one fucking wants it.
Btw, did they serve it to him in a 'sippy cup'?

What an absolutely SHOCKING display of ignorance.

(the "shocking" part was totally sarcastic, just in case you missed it.)

Comparing unfermented Gewurztraminer grape juice with non-alcoholic beer? Seriously?

Goober McTuber wrote:My guess would be that much of the time he has a Cockapoo up his Shitzu.

I guess that's one way to grind the worlds best coffee.

Dinsdale wrote:

Mikey wrote:Champange is made primarily from Pinot Noir, Pinot Meunier and Chardonnay grapes.

Yes. Chard, more often than not.

But all of those varietals have one thing in common, when used for champagne -- a particular region in France. california, despite marketing campaigns to the contrary, is in fact not in France.


Hey BCO -- ever tried any chablis grapes? How about rose'?

Never had either. How are the ones you listed? Not being a aprticular grape 'connoisseur', I just know that these said 'champagne' grapes on the sign above them at the grocery store. As I said, the champagnes are worth checking out, should you find them. Definitely a new grape eating experience, to be sure.

You'll note I made no commentary on the quality/taste of the grapes.

My beef is with the completely asinine name.

As far as chablis and rose' grapes -- they're EXACTLY the same as champagne grapes... there's no such freaking thing. Well, I suppose once a vineyard in Champagne harvests, and a winery begins making sparkling wine, then you have "champagne grapes." Or on a more local note, once your pinot/burgundy grapes turn out to suck ass, I suppose they become "rose' grapes." And when Ernest and Julio Down By The Schoolyard crank up some seriously shitty chard, they become "chablis grapes."

And on the chard note -- central california generally doesn't grow very good ones(many exceptions), but the yield they get from the vines to make the mass-produced swill is off-the-charts. I think some of those huge-scale chard vineyards can crank up double-digit tons-per-acre, which is an amazing number.

ppanther wrote:And on the subject of sparkling wine (made from pinot in particular), Dins, have you ever tried Kristin Hill?

Actually, my otherwise iron-clad innards just don't do sparlking wine.


Good bubbly, bad bubbly, mediocre bubbly... doesn't matter. Somewhere between 3 and 5 ounces in, I'm puking with authority. I'd say it might have been an occasional anomality, but it's been a very consistant pattern since I was a young'un.


So, no. I haven't tried "insert name of sparlking wine here."

Dinsdale wrote: And on the chard note -- central california generally doesn't grow very good ones(many exceptions), but the yield they get from the vines to make the mass-produced swill is off-the-charts. I think some of those huge-scale chard vineyards can crank up double-digit tons-per-acre, which is an amazing number.

Yeah, tell me about it.