Smoked Grapes

I have been craving fried dumplings.  We have not been to a city for over six months and my Jack Nicholson impression from the Shining is remarkably accurate.  Many people know fried dumplings and Peking Duck are my comfort food.  They help take the edge off.  This morning I began by making potstickers stuffed with Buffalo Mozzarella.  I needed something to offset the creamy tang of the mozzarella filling and I thought of vinegar, not a tough leap.  Well, my mind bounced ideas around and I went to smoked vinegar and then thought about smoking grapes.  I had yet to smoke grapes and this became an opportune time to give smoking grapes a shot.  After the grapes spent some time in the smoker I pickled them quickly in Moscatel vinegar and Saba.  We used the pickling liquid as the base for a sauce to which we added sesame oil and jalapeno.  The dish helped take the edge off.