WineLovers Discussion Group

I have a great crop that should be thinned a bit right now, and they're not spotty like last year's. Perfect time to pick and preserve, but I don't know how. Maybe just a brine of hot salt water is all that's needed?

I've heard friends tell of freezing and brining. Here is a detailed explanation from picking to preserving that may get you started.

http://greekfood.about.com/od/ingredientpreptechniques/a/abelofylla.htm

I've also emailed Linda Stradley and asked her. Since they have a vineyard, perhaps she has done this. Hopefully, she will chim in here.

Interesting site, Karen. I've never tried the drying method - I always figured that they would lose too much flavour that way. The wet storage (basically pickling) works well.

I guess I won't be making any dolmathes this year as I forgot to water my grape vine and it croaked on me last Fall (sigh) - I had such grape expectations, too.

Do the leaves of wild Vitis labrusca vines work? They grow all over the place around here.

-Paul W.

Paul Winalski wrote:Do the leaves of wild Vitis labrusca vines work? They grow all over the place around here.

Sure - but they give a less refined foxier taste to the dish........

Thanks, Karen. Looks like brining is the way to go.

Jenise wrote:Thanks, Karen. Looks like brining is the way to go.

Linda just emailed me this link. I should have checked her website first.

http://whatscookingamerica.net/Q-A/GrapeLeaves.htm