muscadine

We have muscadine wine in the Southern US.[1] Its made with a native grape like fruit.

That said, I love muscadine, which thrives in texas.

It's been rocky.) You might be better off trying wines made with the muscadine, North America's own native grape, as it tends to handle hot and humid conditions better than traditional wine grapes.

I've read long ago resveratrol especially discussing the content in different regions and grape types across in Europe and also why Muscadine grape (native to Florida) has the highest amounts - few times higher than Spanish reds.

I've eaten wild Muscadine grapes in Georgia that someone found in the woods (I'm not sure if this counts as a wild fruit or not due to potential Native American cultivation, but close enough imo), and they were fairly sweet.

> At a recent natural wine fair in London, I encountered winemakers who farmed by the phases of the moon and didn’t own computers; one man foraged his grapes from wild vines in the mountains of Georgia; I wonder if those wild grapes were muscadine or scuppernongs?

Muscadine grapes may be well suited for this technique.

Muscadine sounds awesome from reading about it.