Grape
Vitis vinifera · grape · Traube
Grape: what every chef needs to know
The grape forms, alongside olive and wheat, the sacred trinity of Mediterranean civilisation. In commercial kitchens, the grape has three roles: fresh table fruit, raisin (dried grape) and vine leaf (for dolmades). Fresh grapes are used in salads, cheese dishes and game preparations as a sweet counterpoint to savoury flavours. In Greece, dolmades (stuffed vine leaves) are a cornerstone of mezze. Raisins are a fundamental ingredient in North African cuisine: in couscous with carrot, lamb with prunes and raisins, and in the Spanish ajoblanco (cold almond gazpacho with grapes). Table grapes and wine grapes are fundamentally different in structure: table grapes are larger, more watery and less acidic. Wine-variety Vitis vinifera grapes are juicier, smaller and more acidic. In the kitchen, always use table grapes. Store fresh grapes unwashed in the refrigerator to preserve the natural bloom coating that prevents dehydration.
Grape: nutritional values per 100g
Based on unprocessed product. Source: USDA FDC (ID: 174682) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FDC (ID: 174682).
Grape: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Greek and Turkish stuffed vine leaves with rice, onion, dill and lemon. Served cold as a mezze or warm with lamb as a main course.
Andalusian chilled almond soup with garlic, stale bread and olive oil, served with fresh white grapes as garnish and a sweet contrast.
North African staple in which raisins add sweet depth to the couscous served with lamb or chicken tagine. Fundamental to Moroccan and Tunisian cuisine.
Grape: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Remove the tough stem. Blanch briefly to make the leaves pliable for rolling. Leaves preserved in brine: always soak in cold water for 20 minutes first to remove the salt.
Soak in warm water, cognac, sherry or saute juice depending on the dish. Dried raisins have more flavour than fresh grapes in heat-based preparations.
half the grapes and remove the seeds. Add at the end of cooking so they retain their structure. Grapes with game dishes (duck, pheasant) provide a fruity counterpoint to the intensity of the game.
Grape: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Grape: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Fresh grapes are available from August to October via imports from Italy, Greece, Turkey and Spain. Outside this window: imports from Chile and South Africa. Raisins are available year-round as a dry store item.
Grape: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Grape: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Tuscan dried-grape wine with raisin and almond notes, an ideal match for grape cantuccini and cheese boards
- Vin Santo del Chianti DOC
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Grape
Do raisins contain sulphite and is it an allergen?
Raisins may contain sulphites as a preservative (E220–E228). Sulphite above 10 mg/kg in the final product is a mandatory EU-14 allergen under EU Regulation 1169/2011. Always check the supplier specification. Organic raisins are often sulphite-free. Declare on the menu if your dish contains raisins.
How do I prepare vine leaves for dolmades?
Fresh leaves: blanch 1–2 minutes in boiling water, transfer immediately to iced water. Leaves from brine: soak for 20 minutes in cold water to remove salt, then pat dry. Always remove the tough stem before rolling. Steaming technique for the stuffed dolmades: a layer of stock in a wide pan, lid on and 45 minutes over low heat.
Which grape variety is best for a cheese board?
Red varieties such as Red Globe, Crimson Seedless or Muscat Rouge give the best visual contrast on a cheese board. For flavour complementarity: muscat grape with goat's cheese and brie; red grape with blue cheese. Core principle: acidic cheese calls for a sweeter grape; rich, soft cheese calls for a grape with more acidity.
At what temperature should you store Grape?
Store Grape at +2°C to +6°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Grape professionally?
The primary professional technique for Grape is Druivenblad blanching for dolmades at 100°C (kokend water) for 1-2 min, immediately in ijswater. Always verify core temperature with a calibrated probe thermometer.
Does Grape contain allergens?
Grape is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
