Pots de Crème with Riesling-Poached Grapes
['1 750 milliliter bottle off-dry Riesling', '4 cups black seedless grapes or red seedless grapes', '10 tablespoons sugar, divided', '11 large egg yolks', 'Pinch of sea salt', '2 1/4 cups heavy cream', '3/4 cup whole milk', '3/4 cup sour cream', 'Eight 3/4-cup ramekins']
Bring wine, grapes, and 4 tablespoons sugar to a boil in a large saucepan over medium-high heat, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, until mixture measures 2 cups, about 1 hour; chill.
Preheat oven to 325°F. Using an electric mixer, beat yolks, 6 tablespoons sugar, and salt in a large bowl until pale yellow, about 2 minutes.
Bring cream to a simmer in a medium saucepan over medium heat; gradually whisk into yolk mixture. Whisk in milk and sour cream. Pour through a fine-mesh sieve set over a medium pitcher. Divide among ramekins; cover each with foil and place in a large roasting pan. Add enough hot water to pan to come halfway up sides of ramekins.
Bake pots de crème until just set in center, about 1 hour. Uncover and chill until cold, about 3 hours. Spoon grapes over.
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