The fruit should be covered by a light bloom, be securely attached to a green stem, and be firm and nicely colored.

Avoid soft grapes and ones that are wrinkled near the stem.

Grapes don’t ripen further after they’re picked; place them in the refrigerator crisper in a perforated bag after blotting the bunches with paper towels to remove any trace of moisture. Do not rinse them. Remove any spoiled grapes that could contaminate the good ones.

Freezing: Whole grapes, peeled or unpeeled

Awaken grapes’ flavor, dulled by cold, by taking them out of the refrigerator a good hour before you wish to eat them

Choose large, hardy grapes for clafoutis and recipes requiring long cooking

The delicate chasselas grape, bronze and juicy, does not take well to cooking. It is happier in salads, with cheese, cold meats or melon. It can, however, go into a chive and cream sauce just before it is served.

The crisp and juicy muscat grape can stand up to relatively quick, hot cooking. Sautéed in butter, it can deglaze the pan when you’re cooking calf’s liver, pork cutlet with a splash of Pineau des Charentes, or a slice of foie gras with a little glass of Sauternes.

The plump seedless red grape with its thick flesh is quite happy to be simmered or combined with ground meat for a stuffing for guinea fowl.

The tender-skinned green grape is a good match for melon, mint and smoked chicken. It goes well in pâtés and baker’s cheese as well as with quail.

Grape juice, reduced by half and enriched with butter, makes a wonderful sauce for guinea fowl and duck breast

Macerate grapes in vinegar and honey to flavor sauces

Crème Brûlée with grapes
Place a layer of small seeded grapes macerated in Marc de Bourgogne in individual ramekins; cover with a classic crème brûlée mixture; cook in a water bath until set; caramelize

Calories: 65; Water: 82%; Carbohydrates: 17 g; Fat: 0.3 g; Protein: 0.6 g; a good source of calcium, potassium, and vitamins A, B and C