Wild Grapes

This time of year while people leave for vacations, celebrate weddings, work their busy jobs, and go to the beach, my mind is occupied with thoughts of wild fruits. And one in particular that I look forward to every year is the wild grape.

There are 4 species of wild grape in Michigan, and many more across North America. The ones I have the most experience with are Vitis aestivalis (the summer grape) and Vitis riparia (the riverbank grape) which we will talk about generally today!

Plant Profile:

Scientific Name: Vitis aestivalis, Vitis riparia, and various other Vitis species.

Wild Range: Across most of the eastern half of North America

Preferred Habitat: Edges of hardwood forests, margins of fields, and riparian zones in the woods where the soil is fairly rich and damp!

Key Identifiers: Alternate, simple leaves that are deeply lobed with 3-5 main palmate lobes and serrated edges, tendrils emerging opposite the leaves, clustered bunches of small round fruits ranging from green to purple to red when ripe. Stems can also be slightly woody with reddish brown bark when the vines are a little older. Fruit may also have lots of natural yeast blooms on the outside which is great for fermenting!

Nutrition (Per 1 Cup):

• Calories: 100

• Carbs: 25g

• Sugar: 20g

• Fiber: 1g

• Fat: 0.5g

• Protein: 1g

• Vitamin C: 27% DV

• Vitamin A: 2% DV

• Vitamin K: 28% DV

• Vitamin B6: 6% DV

• Potassium: 12% DV

• Magnesium: 6% DV

• Manganese: 13% DV

• Flavonoids like quercetin

Toxic Look-alikes: The only two toxic plants I would be concerned that vaguely resemble the wild grape are Wild Moonseed (Menispermum canadense) and Virginia Creeper (Parthenocissus quinquefolia) both of which bear passing resemblance to wild grapes, but on closer inspection you will notice some clear differences. Both have similar berries, but both grow in looser cluster shapes, and neither have leaves that look like grapes. Research both so you know what they look like! (For reference, see images of wild grape leaves below).

Now time for a few notes: Wild grapes are generally much smaller than the average grape, and pretty tart. (I personally love this but it might be a bit too sour for most people’s taste.) They also contain a seed or two inside, so they don’t make great snacks to eat fresh typically. That said, they are wonderful for juicing! I have found that the best grape juice is sweetened with a hint of stevia (or sugar, honey, monkfruit, etc) and with a little bit of water to tone down the sour taste for those who don’t prefer it. It is delicious, frothy, and good for you when cold-pressed!

Wild grapes are also used to make fruit leathers, pemmicans, cocktails, jellies, syrups, and whatever else you’d use normal grapes for.

V. Riparia is commonly used as a rootstock to graft cultivated grape varieties onto for its hardiness and disease resistance!

NOTE: There is also another class of grape called “muscadine grapes” for southern climates, but I will have to do a different newsletter on them in the future as I don’t have enough experience with them!

Speaking of cultivated varieties, I have another list of recommended varieties for you if you’d like to grow your own!

• Concord (A classic juicing and wine-making purple grape)

• Niagara (A green grape with solid flavor)

• Somerset Seedless (A red seedless grape for fresh eating)

• Canadice (A red multi-purpose grape with excellent flavor)

• Lakemont (A green seedless grape for fresh eating, great flavor)

• Reliance (A pink seedless grape with extreme cold hardiness and earlier ripening)

You can find these varieties here:

Stark Brother’s Nursery

Trees of Antiquity

Ison’s Nursery & Vineyards

As always, don’t forget to share The Naturalist with others and thanks again for reading!