Use

The light-colored sultanas are particularly popular in mueslis, snack mixes such as student fodder or dried fruit compositions. They are soft and tender and therefore taste particularly good from hand to mouth. The large, light-colored grapes are also very popular in fine pastries. In fruit slices, muesli bars, Stollen and Zopf the tender sultanas taste excellent. Sultanas are a delicious ingredient for fruit salads, leaf salads or lentil salads. Sultanas taste good in rice pots and go just as well with lamb and mutton as with exotic fish recipes. In meat ragouts and sauces, they are the perfect counterpart to strong spices such as chilli or coriander.

Production

Table grapes are dried for grapes of all varieties. These are often grape varieties that are too sweet to make wine. From early spring onwards, the vines are cultivated in all wine-growing regions. The vines are pruned and newly tied up. If fruit sets appear on the faded grapes from the end of June, surplus side shoots and weak sets must be removed by hand.

Even during the summer the work does not stop. Excessive weeds must be removed. During the ripening period, nets or airy tarpaulins are often used so as not to endanger the harvest by feeding birds. When the grapes are fully ripened, they are cut by hand and transported to the collection point in cracks.

Origin

The drying of sultana grapes to the popular raisins has a tradition in Turkey. This is probably the first time that a light, seedless grape variety has been cultivated here. It was named Sultana in honour of the ruler of that time. Sultanas now also come from the USA and other growing regions. In California it is also the “Thompson Seedless” that go into sultana production.

Sustainability

Sustainable organic viticulture thrives on the renunciation of chemistry. Vineyards are traditional workplaces, modern associations, above all in organic viticulture, ensure economic efficiency and thus sufficient livelihoods for the workers and their families. The wine cultivated in rows keeps off wind and thus protects the soil and its inhabitants from drying out and erosion. The gentle drying of the sultanas in the sun is also sustainable, as there is no need to use energy such as electricity or machinery.

Harvest

Grapes used in the production of grapes are carefully selected. They are then hung on tensioned wires to dry. Now Petrus is in demand. Warm weather and plenty of sunshine are essential for sultanas and other grapes to dry out to the desired humidity level of 17%. If a prolonged period of bad weather develops during this time, the grapes must be brought to a heated room for drying. Fortunately, however, during the harvest season – especially in September – the weather in wine-growing regions is usually constantly good.

Flavor

Sultanas are considered particularly tasty, they bring a lot of sweetness with them.

Yield

The total world annual yield of grapes is increasing slowly but steadily. Projections based on empirical values assume an annual increase of 2%. The current world harvest is expected to be around one million tonnes. The USA alone contributes to this proud figure with an annual production of sultanas of around 350,000 tonnes.

Special feature

Only the grapes from the light sultana grape or the Thompson Seedless variety may be called sultanas. Sultanas are rich in carbohydrates and vitamin A.