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) "Vitis vinifera" grape variety are descended from the Muscat variety. Among the most notable members of the Muscat family are "Muscat blanc à Petits Grains", which is the primary grape variety used in the production of the Italian sparkling wine "Asti" (also known as "Moscato Asti") made in the Piedmont region. It is also used in the production of many of the French fortified wines known as "vin doux naturels". In Australia, this is also the main grape used in the production of "Liqueur Muscat", from the Victorian wine region of Rutherglen. Young, unaged and unfortified examples of "Muscat blanc"