By Harold McGee
Published 2004
The grapevine evolved with the ability to regenerate itself and grow vigorously in the spring. It’s easily propagated by cuttings, and readily lends itself to creating identical versions, or clones of a given plant. And it’s a variable species, one that offers many differences in growth habit, requirements for water and temperature, and fruit composition. For several millennia, and until around 1800, grapes were mostly cultivated and made into wine throughout western Asia and Europe by small groups of people essentially isolated from each other and living in different environments. So there developed a large number of distinctive grape varieties, each selected by particular people for characteristics they found desirable.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement