For the right dolma, the main thing is to choose the leaves wisely. Armenians say that the leaves of white grape varieties make the dish more delicate and soft in taste, but the leaves of dark varieties are tougher and tart. Important advice - the leaves should be young, without fluff. Therefore, housewives collect them in the spring, as soon as the buds appear. Then the leaves are the most tender, without damage or insect bites. For the winter, the main ingredient for dolma is removed from the stems, placed in sterile jars, poured with salted boiling water and stored... until needed.