1.   At this stage the grapes have to be pressed.

2.   Even though the harvest was earlier than usual, the grapes had unusually high sugar concentrations, and this made for higher quality wines.

3.   Her theory is that because muscadine grapes have a greater concentration of antioxidants, it may offer humans more protection.

4.   His interest in pinot noir brought him north from California when the grape had yet to make its mark there.

5.   In California, Bertolli has found that French columbard, chenin blanc, merlot, syrah and zinfandel grapes have the acidity for a well-balanced balsamic vinegar.

6.   Most raisin grapes have seeds that have to be removed mechanically, making the raisins sticky and hard to process.

7.   On the plus side, the grapes have good acidity, says Jackson, which is often lacking in California.

8.   Ripe green grapes have an amber cast.

9.   The cabernet sauvignon grape has the needed time to ripen here as it does nowhere else in New York.

10.   The gamay grape has had a checkered career in this country.