Sounds and LOOK very good.I use to make muscadine and scuppernong wine a long time ago. EVERYBODY loved it. I would have three or four 5 gal carboys working off at one time, in the kitchen. Man did that smell good! I never used it much in cooking though, only for drankin.
I tend to use cabernet sombit-ch for cooking and to drink with a meal. You ought to see the look on a fancy waiters face when I ask for a glass of that! And I too do not follow the rules about white and red. I like what I like, when I like it.
Here's an odd recipe for ya. Scuppernong HULL pie..... My mom would make jelly out of the muscadine juice (we mostly called them all scuppernongs, I guess cause it sounds better) Then one day she looked at all those hulls and deiced to put them to use rather than throw them out, cause they were full of flavor. She would put a LOT of surgar in them and boil them for a while. Then can them and save em for later when nothing was growing and fresh. She'd pour them into a baking dish (corning ware back then), then pour a half box of yellow cake mix on top. Put several pats of butter scattered around the surface, and then put bout a half cup of sugar on top of it all. Throw it in the oven and bake until the crust that rose up through it all, turned brown. Man was that good.
