Grape-Nuts Grape-Nuts Grape-Nuts is a breakfast cereal developed in 1897 by C. W. Post, a former patient and later competitor of the 19th-century breakfast food innovator, Dr. John Harvey Kellogg. The cereal originally prepared by C. W. Post when developing the product was a batter that came from the oven as a rigid sheet. He then broke the sheet into pieces and ran them through a coffee grinder to produce the "nut"-sized kernels. Despite the name, the cereal contains neither grapes nor nuts; it is made with wheat and barley. Post believed that glucose (which he called "grape sugar") formed in
Muscat (grape) recent addition to the Muscat family, being bred in the Loire Valley wine region of France in the 1850s. The grape is a cross of the Swiss wine grape "Chasselas" and "Muscat d'Eisenstadt" (also known as "Muscat de Saumur"). Of all of the major Muscat varieties, "Muscat Ottonel" has the most pale skin color, and tends to produce the most neutral wines and is also the grape variety that ripens the earliest. While varieties such as Muscat of Alexandria tend to thrive in very warm Mediterranean climates, Muscat of Ottonel has shown an affinity for ripening in cooler continental climates,