I prefer my grapes fermented and in a glass.

We love concords for sorbet and also smoking grapes for our house smoked raisins on our cheese board...great with humboldt fog and other regional pairings and funky wine and beer pairings

We usually buy our grapes from Mick Klug for the cultivated ones and have a few sources for wild grapes, which are my favorite. I've never been big on seedless grapes but I do like Jupiter grapes for veroniques, salads, and other fresh eating dishes. Mostly I like concords and fox grapes for making jellies, preserves, shrubs, and that sort of thing.

I am loving the tiny champagne grapes right now. I am using them as a topping for poached Halibut. I gently sauté them in brown butter with almonds and use a cilantro purée to I ish the dish.

I like to make grape foccacia, it's great with fresh ricotta. As we had such a crappy growing season, I'm still looking for great grapes this year.

I wait each year for concord grapes-one of three US native vinifera. One of my childhood touchstone memories is the aroma and taste of my great-grandmother's concord grape pie. my mouth waters just thinking about it! We serve the pie here as a bubbly individual tart-sometimes with a crumble crust and a scoop of vanilla bean or lemon custard ice cream. Mick Klug calls me when the grapes are just about ready so I can plan for the special. I buy as many grapes as we can handle and prep and freeze them. On a cold March night the rich sweet flavor of concord grapes brings back memories of early fall weather. We also use the grapes in a barbecue sauce for pork and duck. Yum!