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
Montepulciano (grape) often confused. Despite this possible origin, the Montepulciano grape still does not seem to have any tangible connection to the village of that name or to the Vino Nobile di Montepulciano, beyond what Robinson describes as "linguistics". Furthermore, despite being widely planted throughout central Italy, the Montepulciano grape is not grown in the vineyards around the actual village of Montepulciano. After Sangiovese, Montepulciano is Italy's second most widely dispersed indigenous grape variety. It is a recommended planting in 20 of Italy's 95 provinces and is a permitted or required grape in the red wines of DOCs in Apulia, Molise, Lazio,