Grape must is the freshly pressed juice of grapes, before fermentation turns it into wine. Sweet, aromatic and deeply “autumn,” it’s the base for beloved treats like moustalevria (grape-must pudding), moustokouloura (must cookies) and petimezi (reduced must syrup).
🍇 Tradition that goes way back
During the Greek harvest (trygos, September–October), must has always been at the center: sometimes for wine, often for seasonal sweets. Families and neighbors would gather around the pot as the must simmered — warm, simple, communal.
💪 A quick nutrition glance
Must naturally contains grape sugars, small amounts of minerals (like potassium) and polyphenols from skins and seeds. Use in moderation (it’s sweet), but it’s a lovely plant-based base for homemade sweets — especially when reduced into petimezi instead of refined sugar.
🌱 Vegan clarification: how to “clear” must
Traditionally some used egg whites; we don’t. Try food-grade bentonite: stir in, let the solids settle, then carefully decant to a clean container. Alternatively, chill the must 24–48 hours and strain through a clean cloth or fine filter.
🥣 Moustalevria (plant-based, quick)
Whisk 1 L must with 90–110 g cornstarch (or flour), add 1 tbsp petimezi for depth if you like, plus a pinch of cinnamon/clove. Thicken over low heat, portion into bowls, top with walnuts/sesame. Serve warm or chilled.
🍪 Moustokouloura (vegan must cookies)
Must, olive oil, petimezi, cinnamon/clove/orange zest, flour and baking. Shape, bake until lightly golden. Crisp outside, tender inside — perfect with coffee or tea.
🍯 Petimezi = reduced must
Simmer clarified must until reduced by ~⅓–½ to a thick, glossy syrup. A rich, aromatic, plant-based sweetener — great with tahini, plant-based yogurt, salad dressings (olive oil + vinegar + petimezi + mustard) and even roasted veggies.
🛒 Where to find it & what to ask
Look for must at wineries/press houses or produce shops in harvest season. Ask if sulfites were added (many sell it “clean,” before any additions). Transport cold and use promptly.
🧊 Storage
Refrigerate for 2–3 days. For longer: freeze in ice cubes/bags (perfect single servings) or make petimezi, which keeps for months in a cool, dark cupboard.
✨ Quick, vegan-friendly ideas
• Moustalevria breakfast bowls
• Salad dressing with petimezi
• Glaze for roasted pumpkin/beets
• Homemade granola with petimezi instead of syrup
• Simple cocoa “cake” with petimezi
🌍 Eco note
Must helps you use the whole fruit — less waste, more flavor. If you can find organic grapes, even better.
💡 TL;DR: Grape must is Greek autumn in a cup: tradition, aroma and versatility. Use it for moustalevria, moustokouloura, or reduce it into petimezi for a richly flavored, plant-based sweetener.
