There is something indescribable about the taste of wild, New England grapes.  There are two types, the small red and the small blue (the ancestor of the Concord).  Both are no larger than a penny, thick skinned, and heavily seeded.  Absolutely nothing like your typical grocery store grape.  The sharp flavour is so intense that eating more than a few is unlikely.  The taste is closest to a port wine or the heavy, dry wine I had once from the isle of Santorini, Greece, where the grapes grow in a poor, dry climate creating a naturally high concentration of sugars. A sweet tartness, smoke, sun, and the wild.

The titmouse wasn’t terribly happy about me running off with several clusters though…