Over a year ago, I met Jeff Gold at a poetry reading and had too much of his mango wine to drink. I told him about our own little backyard vineyard, which at the time was full of over-ripened Concord grapes. Each year in early October, the grapes ripen to such a point that they fall right off the vine, and plummet onto our stone patio leaving purple stains behind. The local birds peck at them, bees swarm about the sweet remains, and we enjoy the smell that permeates our backyard. Occasionally we catch Otis trotting around the yard with a triangular bunch of grapes dangling from his soft mouth. Grapes are allegedly poisenous to canines, so we are thankful that he doesn't eat them. I have always thought about making jelly, but never found the motivation. Jeff was excited, he wanted to make wine, but alas he would have to wait for next year's harvest.
On one of my day offs this week, I picked the grapes. Six hours later I had filled twenty-six 1 gallon freezer bags. After I filled up our freezer with ten gallons, I called Jeff to arrange for the pick-up. The grapes are frozen for the time being while Jeff gathers all that he needs to make the wine.
Concord grapes were developed in 1849 by Ephraim Wales Bull in Concord Mass, not far from where I was born. Bull evaluated over 22,000 seedlings before finding what he considered the perfect grape, the original vine of which still grows at his former home. The grapes are highly aromatic and are often used to make grape jelly, grape juice, grape-flavored sodas, and candy. As far as making wine, Concord grapes are not generally used due to the strong "foxy" (sometimes described as candied-strawberry/musky) flavor. Traditionally, most commercially produced Concord wines have been finished sweet, but dry versions are possible if adequate fruit ripeness is achieved. Stay tuned for updates on the process, and eventual tasting!
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