3 ms·
The article mentions it works best with thick skinned grapes. Muscadine grapes may be well suited for this technique. https://www.npr.org/sections/thesalt/2017
by FlyMoreRockets 6y ago
The article mentions it works best with thick skinned grapes. Muscadine grapes may be well suited for this technique.
https://www.npr.org/sections/thesalt/2017/09/26/551835327/muscadines-may-be-the-best-grapes-you-ve-never-tasted https://www.npr.org/sections/thesalt/2017/09/26/551835327/mu...
- joshuaheard 6y agoAlso, the article mentioned that the grapes were harvested late in the season. This would mean they had a higher sugar content. The sugar would act as a preservative.
- jandrese 6y agoIt's probably a technique that has been slowly refined and perfected over the centuries. Selectively breeding grapes that preserve well, finding the correct mud and how much water to mix, working out that saucer shape and how many you can do at once. There are many years of gradual improvements baked into those grapes.