Red Wine Marinated Grapes

As a kid, I hated Thanksgiving. To me, it was really just a precursor to Christmas. Thanksgiving provided no presents, no lights or songs, no cheer. It was really a holiday for those who loved football and turkey, two things I couldn’t stand. You can see, really, how a child’s mentality would not be totally equipped to love Thanksgiving.

Now, however, I love Thanksgiving. It is an incredibly close second to Christmas, in my book. We’ve established a few fun family traditions that I hold dear in my heart. They include big breakfast, lots of cooking, the parade. How else would I keep up with my Broadway musicals? There’s the dog show after, followed by a roaring fire and lots and lots of delicious foods. Each year, Brian and I brainstorm for weeks ahead of time, trying to find a new dish to add to the mix.

Most times, there are meager appetizers. Just some deviled eggs, maybe a shrimp boat or a cheese ball. This year, however, I think I’m going to throw these red wine soaked grapes into the mix. I made them over the summer and have been hoarding the recipe, trying to find the right time to share. Thanksgiving is certainly the right time. They’re rather easy to prepare and just need a bit of soaking time. However, they get better the longer they soak so make these babies ahead of time on Tuesday or Wednesday. You’ll love the taste of the wine mixed in with the grapes. Of course, the wine you choose will affect the flavor so go with something you really love. We used our favorite stand-by, Gollywobbler Black. It’s a sweet wine without a lot of acidity. I’d recommend a squeeze of lemon if you choose a very sweet wine, just to give it a little balance.

These grapes are easily popable and make a great pre-dinner appetizer. So go for it!

Red Wine Marinated Grapes
Recipe type: appetizer, dessert
Prep time: 
Cook time: 
Total time: 

Serves: 4 to 6

These red wine marinated grapes make an excellent, flavorful appetizer.
  • 3 cups red seedless grapes
  • 2 cups red wine
  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. granulated sugar

  1. Place the grapes in a large bowl and set aside. In another bowl, combine wine, vinegar and sugar until well mixed.
  2. Pour the mixture on top of the grapes. Cover with plastic wrap and refrigerate for at least 48 hours.
  3. Once refrigerated, strain the grapes from the wine mixture and serve.


6 thoughts on “Red Wine Marinated Grapes

  1. I was right there with you. As a child, I hated Thanksgiving because my parents wouldn’t let us eat all day, or else we would spoil our appetite. So we were starving, smelling the delicious cooking from the kitchen.
    These grapes sound like the perfect way for little kid me to not starve, while not spoiling my appetite 😉 But I would also love it now!

    • Man, that is really, really hard! I can’t imagine not eating anything all day on Thanksgiving. I pretty much spend the entire day stuffing my face. :)

  2. I just mixed these up, and am planning on serving them tomorrow at a bridal shower/bachelorette party. I hope a day and a half is long enough for soaking…?

    • Hi Haley! I emailed you regarding this to get it to you faster. But yes! I’ve left them soak for as little as a half a day and as long as two or three days. A day and a half will be perfect.

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