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1. Drain the sauerkraut, wash it thoroughly under cold running water, and then let it soak in a pot of water for 10 to 20 minutes, depending upon its acidity. A handful at a time, squeeze the sauerkraut until it is completely dry.
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2. In a heavy 3-quart casserole or saucepan, heat the bacon fat over moderate heat until a light haze forms above it. Add the sauerkraut and cook for several minutes, separating the strands with a fork.
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3. Pour in the wine, and bring it to a boil. Then reduce the heat to its lowest point, cover the casserole, and simmer for 1˝ to 2 hours, or until the sauerkraut has absorbed most of the wine. (If at any point during the cooking the sauerkraut seems dry, add a few tablespoons of wine from time to time.)
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4. Stir in the grapes, cover the casserole again, and simmer for 10 minutes longer. Serve at once from a heated platter or serving bowl.
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