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Whine for this Wine Did you know that grapes bursting in foggy conditions sound like crickets? That was one of the things I discovered during a visit to the Peloponnesian region of Corinthia during the harvest season, which runs from August to October.

The seedless grapes of the Thomson and Crimson varieties, especially those cultivated in the ideal climatic conditions of Corinthia, are considered of excellent quality around the world.

Suntip is a company based in the area which focuses mainly on table grape production and wholesale. At its new packaging unit employees in the grape selection department pay special attention to each and every grape. The members of staff – about 150 in total – check each grape’s size (Asda, for instance, a Suntip client and British subsidiary of US giant Walmart, refuses grapes with a circumference of less than 17 millimeters), the state of the petioles and so on.

Working with producers in the region, Suntip executives visit the vineyards to check on sugar levels, pesticide residue and acidity, among other factors, before the grapes are transported to the packaging unit.

“About 15 percent of production is used for vinegar,” Evangelos Evangelaras, manager of marketing, sales and quality control, told Kathimerini, pointing out the metal container where the rejected fruit is placed.

“If the product reaches the client and is not up to standard, not only do you not get paid but you must also cover the cost of destroying it,” he added.

The markets that Greek grape producers and exporters have succeeded in penetrating are particularly de-

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Mark this as an historic moment: Never before in the history of burger reviewing has such an esteemed group of food writers been gathered to reveal their favorite hamburger joints. Epicurious asked renowned restaurant critics from around the country to identify their local hamburger heaven and describe the beef, buns, condiments, and toppings. Some combinations are classically simple (ground chuck on a bun) while others get fancy (want Kobe beef with that?). Buns range from sesame-seed to kaiser roll to rosemaryscented focaccia (nice idea, San Francisco!). Toppings are all over the map, too: There’s Gruyère cheese and Kraft American, garlic aïoli and regular mayo, grilled onions and pickle chips, Bacon Bits, horseradish, and, of course, burger’s best friend, ketchup.

We made sure to cover the map: Miami, Washington, DC, Seattle, San Francisco, Philadelphia, Los Angeles, Atlanta, Boston, Chicago, New York, Santa Fe, and New Orleans. Those of you who don’t live within driving range of any of these cities can head straight to our 21 Favorite Burger Recipes slideshow, Steve Raichlen’s Ultimate Burger Tips page, or our top ranked burger recipes and try grilling up a sizzling patty of your own.

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