In our business, surrounded by grapes, we tend to view all of them through the lens of wine. Over time, our tongues become more accustomed to the names of local and international wine grape varieties, and we don't mind even if the pronunciation of these grapes is challenging. However, a large portion of the grape world consists of table grapes. So, what's the difference between table and wine grapes?

Let's briefly remember a few important points with a short history. The cultivation of grapes by human hands has a history of about ten thousand years. Before this time (and for millions of years), the type of grape that existed was what we call wild grapes, produced by wild vines. The main characteristic of wild vines is that they are monoecious plants. That is, the same vine either has male or female characteristics, thus making fruiting and reproduction possible through pollination. The vines cultivated by humans bear both male and female elements on the same plant, which makes fruit production easier.

Now, let's look at the differences between wine and table grapes. Any product that consumers prefer to eat fresh should first be visually appealing. Considering our shopping habits, we immediately think of how the polished fruits arranged at the greengrocer's stalls wink at us and entice us all. The same rule applies to grapes. Table grapes are more showy.

The ease with which table grapes can be consumed by the consumer provides an advantage. If you recall the grapes you've eaten, you'll remember that their skins are thin, they don't have many seeds, and some are even seedless. Their berries are medium to large in size and very juicy. Some have a wonderful aroma that you can't get enough of while eating.

Wine grapes differ from their table counterparts in these characteristics. The skins are thicker, and the number of seeds is higher. When we think about why this is the case, it actually makes sense. Especially when it comes to red wine, the acquisition of tannins is contingent on the skins and seeds. The maceration process, which darkens the color, is achieved through skin contact. A strong skin structure also brings along a strong pigment effect. Wine grapes also differ in their sugar and acid levels. The sugar inside must be above certain values as it will turn into alcohol during fermentation. Thus, the taste of grapes you enjoy in wine would differ significantly from those you pop into your mouth.

Looking at how they are grown in vineyards, you'll also see technical differences between table and wine grapes. Higher trellises are prepared for table grapes, and the clusters grow at eye level. Wine grapes are shorter in stature.

Additionally, there is a difference in behavior between table and wine grapes after harvest. The table grape that will meet the consumer is more resistant after being picked; it retains its freshness for a longer period until it reaches the shelves. The situation is different for wine grapes. Wine grapes want to be processed immediately after harvest. If there is a delay in processing, you will see that the berries start to deteriorate quickly and struggle to maintain their freshness.

As you can see, although they all come from the same main group, grapes have undergone changes with adaptations suitable to their acquired positions. These characteristics define how the grape fruit will be consumed. Like everything else, are there exceptions to this? That is, are there grapes used both as table and wine grapes? Of course, there are. The first that comes to mind is the Sultana grape. This seedless grape from the Aegean region is mostly consumed dried but has also started to find a place at our table with its fine wines in recent years. Similarly, the large-berried Çavuş grape appears in both our glasses and on our tables.

In summary, grapes find their place in our lives with their characteristics. We love some fresh and others after they have fermented. Isn't this the richness of life?