Best Grape Wine Recipes

WILD GRAPE WINE

Steps:

• Choose ripe Wild Grapes, Pick them in clusters on the stems, bring them home and wash them in cold water leaving them on the stems.
• Place grapes with stems on, in water just to cover, in an enamel or non metallic kettle.
• Bring just to a boil, simmer till skins on the grapes pop, Mash the grapes in the water, Strain juice into a non-metallic container, through several layers of cheese cloth or a clean dish towel to remove grape pulp, seeds and stems.
• Reserve the juice, Throw away stems and pulp.
• Measure the juice.
• Add equal amounts of sugar and water, (ie: 1 gal juice, 1 gal sugar, 1 gal water) put wine mixture in clean crock.
• spread or sprinkle 1 cake or one pkg dry yeast on dry bread crust and allow it to float on top of the wine mixture, cover crock with a clean dish towel, let ferment for 3 days, strain wine, into non metallic container such as an enamel canner kettle, wash the crock and be sure to rinse it very well, put wine back into the crock, allow to ferment for 4 days, stirring every day and skimming the foam from top, strain the wine again as before, wash the crock again, put wine back in the crock.
• Allow to ferment 4 days, stirring and skimming every day.
• Strain the wine once more, this time it is ready to bottle.
• The older it gets the better.

PAW-PAW & NANA'S HOMEMADE GRAPE WINE

Steps:

• 1. Pick your grapes when they are at their ripest but not starting to dry out on vine.
• 2. Stem & wash the grapes.
• 3. Run through a Victorio strainer with a grape spiral & the pumpkin screen attached. Or, if you are up to it, play like Lucy & stomp with clean feet or squeeze by hand, but I don't recommend the feet! Don't squeeze with anything that will cause the seeds to be broken. They contain tannin & this has a very bitter taste & will ruin your wine. The Victorio strainer does not do this, nor does by hand do it.
• 4. Place in clean 5 gallon bucket, the juice & all the seeds, pulp & skins. Only fill up to about 5" from top, as it will work & rise.
• 5. Crush a campden tablet with mortar & pestle. In a drinking glass, put about 1 cup of tepid water, the Campden tablet & one package of Montrachet yeast. Stir & let set for about 5 minutes.
• 6. Now, pour into the grape squeezings. Using a clean hand & arm, stir the bucket good to incorporate the yeast mixture well.
• 7. Place black plastic trash bag on top of pail & secure with rubber band string. Place pail in a dark cool place. Put a heavy piece of cardboard under it in case of spillage.
• 8. We start ours in the am hours. This will ferment in the pail for about 4 days. Each day at the same time & twice a day, you will need to stir it with your hand & really good to keep all the squeezings working. So, we start ours at say 7:00 am & then every day for the next 4 days, we stir it at 7:00am & 7:00pm
• 9. After 4 days, using the mesh bag, squeeze the mash into clean 6 gallon pail. Discard the squeezin's.Take the alcohol potential level with the hydrometer. It should be 0% at this time. You want to bring it up to around 12%-13%. We have found that it takes about 2# sugar to each gallon of liquid to do this. You should have about 3 gallons of liquid after squeezing. Add 2 gallons of the spring water with it to make 5 gallons of liquid. Therefore, you should need 10# sugar to the 5 gallons of liquid. Stir with a long handled wooden spoon until all sugar is dissolved. At this time, take another reading. It should read about 12%-13% alcohol potential.
• 10. Place funnel on 5 gallon carbouy & pour the wine into the carbouy. It will not all fit. You need to leave room for it to work. Just bring it up to the last line before the neck of carbouy (refer to picture). Place the stopper in it. In the airlock valve, drop in one campden tablet & then the little percolator thing. Fill this half full with spring or distilled water. Place the lid on airlock valve & place the valve in the cork on bottle. It should start to perk rather quickly. Now, just put in cool, dark place for about 1 month.
• 11. After 1 month, it will slow down or stop all together perking. Ours was perking once per minute when we racked it. This means all your sugar has been turned into alcohol. You are going to RACK the wine now to get it going again. To do this, you will strain it into a 5 gallon pail that has a tea towel over the top with your string/rubber band tie. Indent it slightly in the middle like a pool. Pour wine through this to strain.
• 12. Take your potential alcohol level reading again. It should read 0% again or close. You will need to bring it back up to 10%. Don't add more water, but do add enough sugar to bring it back up. Stir until dissolved. So, if it's reading 0%, you will need about 10# of sugar to the 5 gallons of liquid to do this. If it reads 2% to start with, use about 8# & then check it until you have it where you need it.
• 13. Pour back into clean carbouy & replace the same airlock & place in cool dark place. Allow to work until it stops the perking process. This could take up to a few months.
• 14. When the perking stops, pour wine into 5 gallon pail.
• 15. Follow directions on your bentonite & add to wine in pail. Also, mix 1/2 tsp. per gallon of Potassium Sorbate. Follow directions on bottle for mixing it. Add to wine also.
• 16. Return to clean carbouy & place airlock back on. Let set for at least 24 hours, but 2 days is better.
• 17. Now, you are ready to bottle. Strain wine into 5 gallon pail that is covered with tea towel again & pour wine into pail.
• 18. Now, using a funnel, & small pan, but not aluminum or cast iron, pour the wine into bottles & cork or use the screw on lids. Store in cool dark place. It is ready to drink. Enjoy!

GRAPE WINE

Steps:

• Mash grapes and let ferment 3 to 5 days.
• Draw off 5 quarts of juice.
• Dissolve sugar in hot water.
• Pour all into a 5 gallon jug container.
• Add water to fill jug to top.
• Cover jug opening with a small sandsack for 3 to 4 months.
• Draw off and rejug and seal jug with a tight-fitting cork or other kind of stopper.

SEARED DUCK BREAST WITH ROASTED GRAPE AND PORT WINE SAUCE WITH SWEET POTATO CAKE AND SAUTéED HARICOT VERTS

Steps:

• Preheat the oven to 400 degrees F.
• For the duck: Score the skin on the duck breasts in a crosshatch pattern and season on both sides with salt. Place skin-side down in a cold medium sauté pan. Place the pan over low heat and slowly render the fat for 10 minutes, occasionally removing and reserving the fat. Flip the breasts and cook on the flesh side for 2 to 3 minutes. Transfer to a sheet pan, reserving the sauté pan, and bake for 5 minutes. Set aside to rest for 10 minutes and leave the oven on for the sweet potato cake.
• Meanwhile, to the reserved sauté pan, add the shallots and salt and turn the heat to medium. If the pan is too dry, add 1 tablespoon of the reserved duck fat. Sweat the shallots, stirring occasionally, until soft and translucent, about 5 minutes. Add 1/4 cup of the stock and deglaze the bits from the bottom of the pan. When the stock is reduced by about half, add the grapes and 1/2 cup of the stock. Bring to a boil, then reduce the stock by about half again.
• Remove the pan from the heat and add the port wine. Return to the heat and slightly tilt the pan forward to flambe. Reduce until the alcohol has cooked off, about 2 minutes. Add the remaining 1/4 cup stock and any juices from the duck that have accumulated on the sheet pan and reduce by about half. Finish the sauce with the butter, taste for seasoning and keep warm.
• For the sweet potato cake: Coat a small nonstick pan with olive oil. Starting in the center of the pan, arrange a layer of sweet potato slices to cover the bottom of the pan, slightly overlapping them in a circular pattern. Season with salt. Repeat the process with a second layer, adding salt, olive oil and 1 tablespoon of the Parmesan. Repeat this process 4 more times, adding Parmesan on every other layer. On the last layer, add salt and Parmesan, but not olive oil. Firmly press down on the top of the potatoes.
• Place the pan over medium-low heat and slowly cook until the bottom of the potatoes is golden brown, 5 to 7 minutes, gently shaking the pan occasionally to prevent the potatoes from sticking. Cover with a flat lid, flip the sweet potato cake onto the lid, then slide the cake back into the pan (the layer of potatoes that was on the bottom will now be on the top). Cook 5 minutes more, then bake until the potatoes are fully cooked through and fork tender, 10 to 15 minutes. Drain off some of the excess fat, then slide the cake onto a cutting board and slice into wedges.
• For the haricot verts: While the sweet potato cake bakes, season a pot of boiling water generously with salt. It should be as salty as the sea. Prepare an ice bath and season generously with salt. Add the haricot verts to the boiling water and cook until bright green and tender, but still slightly crisp, 2 to 3 minutes. Remove the haricot verts and immediately plunge into the ice bath.
• Coat the bottom of a large sauté pan with olive oil, add the shallots, red pepper flakes and salt and sweat over medium-high heat until the shallots are soft and translucent, 5 minutes. Add a bit of the reserved duck fat and the drained haricot verts and toss to combine. Season with salt to taste, then remove from the heat.
• To serve: Slice the duck on the bias, then plate it. Spoon the sauce over the duck and around the plates and garnish with some chives. Serve alongside a wedge of sweet potato cake and the haricot verts.

OLD AMERICAN GRAPE WINE

Steps:

• 1. Boil water in stone crock Dissolve brown sugar in boiling water Add grape juice and raisins Allow mixture to to cool Separately, dissolve yeast in a little warm water. When mixture is lukewarm; add in dissolved yeast
• 2. Let stand for 10 days, stirring once each day. Strain out raisins from mixture Mash these raisins into a pulp and let dry Add raisin pulp back into mixture
• 3. Let stand for 3 more days Strain mixture into bottle, and cork

CHICKEN BREASTS WITH TARRAGON, GRAPE, WINE SAUCE

Steps:

• Place chicken breasts between wax paper and pound to even 1/2 inch thickness.
• Peel off paper adnd sprinkle with 1 teaspoon of tarragon and salt and pepper to taste.
• Melt butter in skillet over medium-high heat.
• Add chicken and saute until brown and cooked through, about 4 minutes on each side.
• Transfer to plate and keep warm.
• Add shallot and remaining tarragon to drippings in skillet.
• Saute over medium-high heat until shallot begins to soften, about 2 mintues.
• Add grapes, wine and cream and bring to a boil until sauce thickens enough to coat spoon, about 5 minutes.
• Spoon sauce over chicken and enjoy.

RIB EYE STEAK WITH ROASTED GRAPE-RED WINE SAUCE AND CREAMY PARSNIPS AND POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Place the grapes on a sheet pan and coat with 2 tablespoons olive oil and season with 1 teaspoon salt and 1/2 teaspoons pepper. Roast until the grapes turn light brown and begin to shrivel, about 45 minutes.
• In the meantime, sprinkle the steaks with salt and pepper and let sit for 15 minutes at room temperature.
• Heat a pot of water over high heat. Once the water is boiling, add the potatoes, parsnips, bay leaf, 2 sprigs thyme, 1 clove garlic and salt generously. Cook until the vegetables are fork tender, and then strain. Discard the herbs and press the potatoes, parsnips and garlic through a ricer into a saucepan. Gently stir in the cream and season with salt and pepper. Hold warm over low heat.
• For the steaks, heat a skillet until very hot, add the remaining 2 tablespoons olive oil and place the steaks in the skillet. Cook about 4 minutes per side for medium-rare. Remove the steaks from the skillet to a plate and tent with foil. Add the red wine to the skillet to deglaze and scrape up any brown bits from the bottom. Add the chicken stock, remaining 1 clove garlic, carrots, onions, celery, the remaining 3 sprigs thyme, the remaining 1 bay leaf and the beef bone. Cook on high heat until the sauce reduces to a syrupy consistency, about 10 minutes. Strain the sauce and add the roasted grapes. Slice the steak off the bone and add the steak juices to the sauce.
• To serve, place a spoonful of the parsnips and potatoes on a plate, top with a few pieces of the steak and drizzle with the sauce.

SWEET WINE AND RED GRAPE MUFFINS

Steps:

• Place a rack in the middle of the oven, and preheat to 375 degrees F.
• Whisk together flour, baking powder, baking soda, and salt.
• Beat butter with 2/3 cup sugar using an electric mixer on medium speed, until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in zest.
• Add flour mixture in two batches, alternately wtih wine, beginning and ending flour, mixing until just incorporated.
• Toss grapes with remaining tablespoon flour, then fold into batter.
• Divide batter among muffin cups. Sprinkle with remaining 2 tablespoons sugar. Bake until golden and springy to the touch, 18-20 minutes. Cool in pan 5 minutes, then loosen with a knife, and remove. Cool to warm, 5-10 minutes more. Dust with confectioners' sugar before serving.

PASSOVER FRENCH TOAST WITH CONCORD GRAPE WINE SYRUP RECIPE

Steps:

• To make the syrup, in a heavy saucepan over medium-high heat, bring the wine and sugar to a boil, stirring until the sugar dissolves, about 3 minutes. Add the orange zest and simmer until the syrup is reduced by half, 10 to 15 minutes. The syrup may be covered and refrigerated for up to 1 day. Serve warm or at room temperature. In a small bowl, stir together the cinnamon and sugar; set aside. Heat a large griddle or sauté pan over medium heat for 3 minutes. Brush with the melted butter. In a large, shallow baking dish, whisk together the milk, eggs and lemon zest. Add the sponge cake slices and soak, turning once, until soft, 20 to 30 seconds per side. Fry the cake slices, turning once, until brown on both sides, 3 to 5 minutes per side. Sprinkle with the cinnamon-sugar mixture and serve with the Concord grape wine syrup. This recipe yields 6 to 8 servings.

A GRAPE PICKER'S LUNCH! SAUSAGES AND LENTILS WITH THYME AND WINE

Steps:

• Heat the oil in a large casserole dish such as a Le Creuset or Dutch oven and over a medium heat fry the bacon until crispy. Remove the bacon and then add the sausages, brown them on all sides. Remove the sausages.
• Add the onion chunks and turn up the heat so that they soften and take on a crispy caramel colour. Put the sausages back into the dish and add the thyme, lentils and garlic, cook for a minute stirring all the time.
• Then add the stock or consommé and the wine. Lower the heat to a slow simmer and partially cover with a lid. Simmer for 35 minutes, or until the lentils are tender and the sausages cooked through. Season with salt and pepper to taste, and then crumble in the crispy bacon just before serving, with a few more fresh thyme leaves.
• Allow people to help themselves from the pot in the middle of the table; serve with assorted salads, bread, cheese and a glass or three of wine!
• Vive la Vendange!

CHICKEN BREASTS WITH TARRAGON, GRAPE, WINE SAUCE

Steps:

• 1 - Place chicken breasts between wax paper and pound to even 1/2 inch thickness. 2 - Peel off paper adnd sprinkle with 1 teaspoon of tarragon and salt and pepper to taste. 3 - Melt butter in skillet over medium-high heat. 4 - Add chicken and saute until brown and cooked through, about 4 minutes on each side. 5 - Transfer to plate and keep warm. 6 - Add shallot and remaining tarragon to drippings in skillet. 7 - Saute over medium-high heat until shallot begins to soften, about 2 mintues. 8 - Add grapes, wine and cream and bring to a boil until sauce thickens enough to coat spoon, about 5 minutes. 9 - Spoon sauce over chicken and enjoy

RAVIOLI WITH GRAPE TOMATOES AND WINE

Steps:

• 1.Cook 16 to 18 ounces of fresh or frozen cheese ravioli according to the package directions. 2.In a large skillet, cook 2 chopped shallots in olive oil over medium heat until tender, 3 to 5 minutes. Add 1 pint halved grape tomatoes and 1 cup white wine; season with salt and pepper. Cook until the tomatoes begin to soften, 4 to 5 minutes. 3.Mix in the ravioli, 2 tablespoons butter, and ¼ cup chopped parsley.

SAUTEED PORK CHOPS WITH GRAPE, ROSEMARY & RED WINE PAN SAUCE

Steps:

• Season both sides of the pork chops with salt and pepper. Heat 1 Tbs. of the butter in a large (at least 10-inch) heavy skillet on medium-high heat. When the butter has stopped foaming, add four of the pork chops and sear until the edges are browned and the middles are just beginning to brown, 1-1/2 to 2 minutes. Flip the chops and cook until just cooked through, 30 to 60 seconds. Transfer the pork to a plate and cover with foil. Repeat with the remaining chops and transfer to the plate. Add the grapes, wine, and rosemary to the skillet and bring the mixture to a boil, scraping the skillet with a wooden spoon to incorporate the browned bits into the sauce. Boil until syrupy, 3 to 4 minutes. Add the chicken broth and any accumulated juices from the pork chops and boil the sauce, stirring occasionally, until reduced by about half, another 3 to 4 minutes. Reduce the heat to low and add the remaining 2 Tbs. butter. Swirl the butter around in the pan until melted. Serve the chops topped with the sauce.

GNOCCHI WITH GRAPE TOMATOES, CAPERS, THYME AND SHALLOTS IN WHITE WINE BEURRÉ BLANC

Steps:

• Cook gnocchi according to directions on package, strain and set aside. Add olive oil to pan on low-medium heat and saute shallots and garlic for 3-5 minutes. Add wine and 3 thyme sprigs to pan, increase heat and reduce till there is only about 1/4 cup of wine left. Should take 5 minutes. Add stock and cook another 5 minutes on medium-high until reduced by half. Turn heat to low. Add butter one square at a time. Swirl around pan until it dissolves and add the next square. Sauce should not come to boil while you are doing this. Remove from heat if it gets too hot. Turn off heat. Add capers, tomatoes and gnocchi. Mix well Remove thyme sprigs before serving. Top each plate with 1 tbs grated parmesan and garnish each plate with a sprig of thyme.

GRAPE AND RICOTTA GALETTE WITH FENNEL CRUST AND RED WINE SYRUP

Steps:

• For the fennel crust: Add the flour, ground fennel and crushed sea salt to a food processor and pulse to combine. Next add the butter and pulse to pebble-size granules. With the food processor running, slowly stream in the cold grape juice -- stop when the dough comes together, even if you haven't added the full 1/4 cup. Remove the dough from the food processor, form into a disc, and wrap with plastic wrap. Refrigerate for at least 2 hours or overnight.
• For the grape and ricotta filling: To a stand mixer fitted with the paddle attachment, add the crumbled almond paste, granulated sugar and 1/4 teaspoon of the crushed sea salt. Turn the mixer on low speed and slowly increase the speed to medium-high. Continue to beat the almond paste on high speed for 3 to 4 minutes, until the sugar is completely combined with the almond paste. (The mixture will have softened for the most part, but some of the almond paste will still have the texture of sand.) Add the ricotta, lemon zest, cinnamon, nutmeg and one of the eggs. Beat on medium-high for an additional 3 to 4 minutes, scraping the sides and bottom of the bowl halfway through to ensure the almond paste is completely combined with the ricotta. Set aside at room temperature until ready to use.
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Remove the rested dough from the refrigerator and let it come to room temperature; this can take anywhere from 30 minutes to over an hour.
• Just before rolling out the dough, combine the green grapes, red grapes, honey and the remaining 1/2 teaspoon crushed sea salt in a bowl. Set aside. (Do not let the mixture sit for any length of time or the grapes will release too much liquid.)
• On a lightly floured work surface, roll out the dough into a 14-inch round. Roll the crust onto the rolling pin, then unroll it onto the prepared baking sheet; arrange in the center of the baking sheet (the sides will overhang by a couple inches). Using an offset spatula, evenly spread the ricotta frangipane onto the crust, leaving a 2-inch border. Mound the grape mixture (and any honey from the bowl) in the center of the frangipane, leaving at least a 2-inch border of frangipane. Gently fold the sides of the crust toward the center, covering 1 to 2 inches of the grapes. Allow the dough to fold over and land naturally; the galette doesn't have to look perfect, as long as all the sides are folded over to seal the filling inside the dough.
• Whisk the remaining egg and brush it generously over the crust. Sprinkle the turbinado sugar over the crust and grapes. Bake for 35 to 40 minutes. When done, the crust will be a deep golden brown, the grapes will have browned slightly but still hold their shape, and the frangipane will look set except for a little bubbling in the center. Let cool.
• For the red wine syrup: In a medium saucepan, combine the red wine, granulated sugar and fennel seed. Bring to a boil and cook until reduced to about 3/4 cup, 15 to 20 minutes. Strain the fennel seeds from the syrup and let cool; the syrup will thicken as it cools. If the syrup becomes too thick, stir in warm water, 1 tablespoon at a time, until it reaches the desired consistency. (Makes 3/4 cup.)
• To serve: Slice the galette and drizzle with red wine syrup.

RAVIOLI WITH GRAPE TOMATOES AND WINE

Steps:

• Cook the ravioli according to the package directions, drain, and return them to the pot.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until tender, 3 to 5 minutes.
• Add the tomatoes, wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer until the tomatoes begin to soften, 4 to 5 minutes.
• Gently toss the ravioli with the tomato mixture, butter, and parsley. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.