The shape of the leaves is important.  Aaron.  We do have many wild grapes here in Southern California.  I would trade a cutting of a premium fig for Rogers Red.

Suzi

Suzi, I just did a search on RogersRed, absolutely gorgeous and amazing color changes throughout the season but I don't know I would eat them. They look great for decor though.
Have you eaten dolmades wrapped with wild grape leaves? I haven't YET ;/

Aaron, no, I haven't even eaten dolmadas made with the leaves from our vineyard!  Maybe this year.  But I would definitely make wine from Rogers Red, if I could find it.  UCD has it.  Might order cuttings for 2015.  It's aggressive, but I have this wild place over the fence down by the seasonal stream, and I'll try it down there.

Suzi

There's got to be  forum for Grape Growers... try them to see , maybe it's a common variety for them to share.

Thanks everyone. I'm going to buy a Mars seedless and continue to research the subject. I hope by bagging the bunches I can also get grapes without spraying anything toxic.

Aaron Rogers Red is the only wild thing in So CA that I know of. 

Suzi

Zerrin's grape leaves recipe from giverecipe.com (halved)

1 cup rice

2 1/2 onions

1/2 tomato

1 clove garlic

1/4 bunch parsley

1/4 bunch dill

1/2 lemon, juice only

1/2 tablespoon tomato paste

1/2 tsp dried mint

1/2 t. salt

1/2 s. black pepper

/14 t. cinnamon

1/4 c. extra virgin olive oil and ¼ to pour over before cooking

My version

1 c. rice

¼ cup red lentils

sort, wash, soak 10 min or so as preparing other ing. and drain well

2 ½ med onions-peeled and quartered

1 clove garlic-peeled and sliced

¼ bunch parsley-stems removed

2 sprigs mint -stems removed (IT or so chopped)

Put in blender container, cover with water, hit "chop" button a few seconds, dump into a strainer to drain water off. Alternatively, chop by hand.

½ lemon, juice only

½ T tomato paste

½ T hot pepper paste (made it pretty spicy! can omit)

½ t. dried mint

3/4 t. salt (since I was not using brined leaves)

½ t. black pepper

¼ t. cinnamon

¼ c. extra virgin olive oil, and another 1/4 c. to pour over before cooking.

Unfortunately, I do not have a cooking time. I poured water to almost cover, put leftover rice in 2 custard cups, added some water and put them on top of the plate holding down dolma. Brought to a boil, then turned off for  a couple of hours, then turned back on pretty high for about 45 minutes. Did have to add some water to pan, after scorching a little. Stuffed probably 50 fairly small leaves, plus 5 or 6 leaves of swiss chard, a carrot, and a tomato, plus the leftover rice.

How about Jupiter grape leaves for stuffing? They are seedless and it appears they have been used for that. Thanks!

Jupiter leaves got Fingers,and MaRS Is entire.
Also Jupiter is sensitive to Downy mildew,in rainy climates so ,it might need fungicide spray.
Once sprayed ,it can't be used for food.
The grapes are better tasting on JUpiter but the person is interested in Leaves,organically grown.Mars is the right one for leaves,and ,i have to recognize,it makes good tasting grapes too.

Someone here is working for the Department of Redundancy Department.
THX Herman - I already ordered a Mars and will let you know how things turn out.
mgg

@tnmom66, thanks for the clip, now i know what it is...the leaves looks really good.

James,

    Aaron and tnmom66 gave it up. Now it's your turn.

"[T]he ones my mom/grandma/aunts made when I was a kid." We want names. Recipes would be better.

@Dale, did you want  recipes or grape names that are best suited to wrapping Dolmades?
 Mars Seedless mentioned by Herman sounds like great leaves to work with, as to recipes; I need to have a little chat with my aunt, her vegetarian Dolmades is heavenly.

Aaron,

   I'll take either or both.

Sorry Dale, I do not have a recipe.  If I remember correctly, the stuffing was very similar to "Adas Pollo" (lentils and rice).  As I mentioned, I disliked raisins in my food as a kid (still do), but I think dates (the fruit, not  your dinner partner) could be substituted.  Here is a similar recipe for the rice.  Add beef/lamb as desired.  In order to get an actual recipe, I'd have to watch my mom make it.  I have yet to get an actual recipe out of her.

BTW... most middle eastern markets will have jars of grape leaves for not too much money.  Unless you want a grape vine, it might be easier to buy than to grow.

@Dale, I talked to my sister about the Vegetarian Dolmades and she gave me the recipe.

For the mixture inside the Grape leaves you need to-:
Sate' 1 medium onions which was finely chopped in half cup olive oil in the pan, until lightly golden.
Add 2-3 cloves of pealed and chopped garlic.
In separate little pan put 1- 1.5 cup of water and bling it to boil.
Add 1 cup of white rice and let it cook with very weak fire in the pan with closed top. After it gets nice and fluffy and no water remaining in the pan, add the semi cooked rice into the oil pan mixture with Onion and Garlic.
Add to all this 1 cup of chopped spinach.
Add 1 Tbsp of dry or half cup of fresh chopped mint, 1 Tsp of dry or 1/4 cup of freshly chopped Dill weed, Salt and Black Pepper.
Chopped Walnuts, Roasted Pine nuts 1/4 cut and  1/2 Tsp Nutmeg is optional but can greatly enhance the taste of this dish.

now, to wrap, you need to boil some water so you can welt you grape leaves in it for 3-5 minutes.

put the leaf, the back (veiny) side facing you on a cutting board and place some 1 Tblsp of the mixture at the part where the spa was (which you cut away) and lay the mixture like a cigar (ok, half a cigar) horizontally and bring the wrap the leaf like a miniature burrito. not too tight because as you bring it to second round of cooking  they will expend a little.
Repeat this until you are out of either the mixture or the leaves.

Place some of the leaves under the pot until you cover entire bottom surface of the pot then place the little wraps next to each other layer after layer until all of the wraps are in the pot.
Add 1/2 cut of water some salt and 1/2 cut of more Olive oil and juice of 1 fresh large lemon (or 2 depending on your pallet).
On a low fire cook the entire thing for about half hour with closed lid and let it cool completely.
Put the wraps in a nice Stoneware or Pyrex and place it in the fridge.
You serve this dish cold or room temperature, never hot.


For the non-vegitatian Dolmades I have to talk to my aunt.