In 1933 at the Cornell Biological Field Station in Geneva, New York, the Concord crape and the Thompson grape where mixed to for the Bronx Grape. The Bronx has the robust flavor of the Concord grape and the texture of the Thompson grape.
As the Bronx ripen, they change from slightly tart, firm, pale green grapes to a grape with a honey-like taste, delicate skin and a rosy pink color. A ripe Bronx Grape has a light, musty and floral perfume. The grapes are highly vulnerable to splitting while is transit, as their thin skins fracture with even the slightest piercing making the Bronx Grape very limited in production.
Currently only two mother vines exist. John Lagier, of Lagier Ranches, is the only producer in California to have obtained cuttings of the original Bronx grapevines. Lagier grows organic Bronx grapes on his vineyard in Northern California and sells the grapes at San Francisco Bay Area farmers’ markets.
To read more, follow this link:
Please enter the word you see in the image below:
Find out about open positions and internships as Slow Food USA.
Find out more.
68 Summit Street, 2B
Brooklyn, NY 11231
Tel: 718 260-8000 or 877 SlowFoo(d)
Fax: 718 260-8068
© 2010 Slow Food USA - All Rights Reserved