Black Corinth Grape (Zante Currant, sometimes called Champagne Grape) - Vitis vinifera

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Black Corinth Grape (Zante Currants) - Vitis vinifera This unique tiny grape is often called "Champagne Grape" by epicureans (lovers of good food). Although not a true currant, when dried they are referred to as Zante Currants. Zante are used extensively in baking. An old Greek variety. The grape is dark red to black, firm skinned, juicy and crunchy with a very sweet spicy flavor when ripe. It is seedless. They have th highest sugar content of any grape grown today for the fresh market. Best of all, you can eat the stem and all. Just take the whole cluster and pop it in your mouth. It is like eating sugar. A tiny cluster can bring great elegance if laid over fish, poultry, veal, pork or beef. Hardy to USDA Zone 7 or about 0 degrees F. Ripens: Late July to Early August. Photo taken with permission of Black Corinth #02 at Cal-Western Nursery, Visalia, CA
Black Corinth Grape (Zante Currants) - Vitis vinifera This unique tiny grape is often called "Champagne Grape" by epicureans (lovers of good food). Although not a true currant, when dried they are referred to as Zante Currants. Zante are used extensively in baking. An old Greek variety. The grape is dark red to black, firm skinned, juicy and crunchy with a very sweet spicy flavor when ripe. It is seedless. They have th highest sugar content of any grape grown today for the fresh market. Best of all, you can eat the stem and all. Just take the whole cluster and pop it in your mouth. It is like eating sugar. A tiny cluster can bring great elegance if laid over fish, poultry, veal, pork or beef. Hardy to USDA Zone 7 or about 0 degrees F. Ripens: Late July to Early August. Photo taken with permission of Black Corinth #02 at Cal-Western Nursery, Visalia, CA
Black Corinth Grape (Zante Currants) - Vitis vinifera This unique tiny grape is often called "Champagne Grape" by epicureans (lovers of good food). Although not a true currant, when dried they are referred to as Zante Currants. Zante are used extensively in baking. An old Greek variety. The grape is dark red to black, firm skinned, juicy and crunchy with a very sweet spicy flavor when ripe. It is seedless. They have th highest sugar content of any grape grown today for the fresh market. Best of all, you can eat the stem and all. Just take the whole cluster and pop it in your mouth. It is like eating sugar. A tiny cluster can bring great elegance if laid over fish, poultry, veal, pork or beef. Hardy to USDA Zone 7 or about 0 degrees F. Ripens: Late July to Early August. Photo taken with permission of Black Corinth #02 at Cal-Western Nursery, Visalia, CA
Black Corinth Grape (Zante Currants) - Vitis vinifera This unique tiny grape is often called "Champagne Grape" by epicureans (lovers of good food). Although not a true currant, when dried they are referred to as Zante Currants. Zante are used extensively in baking. An old Greek variety. The grape is dark red to black, firm skinned, juicy and crunchy with a very sweet spicy flavor when ripe. It is seedless. They have th highest sugar content of any grape grown today for the fresh market. Best of all, you can eat the stem and all. Just take the whole cluster and pop it in your mouth. It is like eating sugar. A tiny cluster can bring great elegance if laid over fish, poultry, veal, pork or beef. Hardy to USDA Zone 7 or about 0 degrees F. Ripens: Late July to Early August. Photo taken with permission of Black Corinth #02 at Cal-Western Nursery, Visalia, CA
Black Corinth Grape (Zante Currants) - Vitis vinifera This unique tiny grape is often called "Champagne Grape" by epicureans (lovers of good food). Although not a true currant, when dried they are referred to as Zante Currants. Zante are used extensively in baking. An old Greek variety. The grape is dark red to black, firm skinned, juicy and crunchy with a very sweet spicy flavor when ripe. It is seedless. They have th highest sugar content of any grape grown today for the fresh market. Best of all, you can eat the stem and all. Just take the whole cluster and pop it in your mouth. It is like eating sugar. A tiny cluster can bring great elegance if laid over fish, poultry, veal, pork or beef. Hardy to USDA Zone 7 or about 0 degrees F. Ripens: Late July to Early August. Photo taken with permission of Black Corinth #02 at Cal-Western Nursery, Visalia, CA