[toddrod]

After tasting all the muscadine wines available in the stores around me, I have come to the conclusion that Noble and Carlos DO NOT make the best muscadine wines. I use Ison (Red) and a mix of Darlene, Sweet Jenny and Pam for my white wine and can surely say the flavor profile is much fuller and mellow in my white than a straight Carlos one (which is what all the commercial folks seem to rave over).

Anyway, I would like to here what varieties you are using .

[roadwarriorsvt]

I'm interested as well. I've got 8 different varieties of muscadines being shipped to me from Ison's right now. Hopefully they will flourish in my climate.

[ffemt128]

We made both Noble and Red Muscadine wine in October. I still have the Noble aging in the carboy. I did take a blend 4 red to 1 noble and IMHO it was outstanding. I think my Red Muscadine could have used to be a tad sweeter, but we'll see what age does for it. I've only drank/given away 8 bottles of the noble/red blend and the red. I haven't bottled the Noble. It is at 1.15 now.

[DavidB]

honestly, I think its a matter of personal taste. No one grape can be proclaimed as superior over the other because it's what You think.

I have both pure Noble and a mix of reds with nobles. For me, the pure Noble (made at home) is the ticket. The commercial wines of this variety are watered down too much which really affects the flavor of the wine. The home made Noble wine is more concentrated and to me the best of all.

Either way, you cannot go wrong with the muscadine....No matter what the variety.

[Julie]

I have to agree on the Noble. This wine has a great mouth feel and full of flavor. It is really hard to compare this to Carlos. I have had Carolos and it is a great wine but it is a white wine where the Noble is a red wine, you really can not compare the two of them.

[e-wine]

I believe the wine that won the saddle at the 2009 Houston Rodeo for the best Texas wine (including vinifera varieties) was made with Magnolia.

e-wine

[bdcl1977]

Morris Vineyard, in Tennessee, produces over twenty-eight different varieties of Muscadines. This may be another source for Muscadines for some of you.

www.morrisvineyard.com

Jim

[fifthhorsm]

i always used wild muscadines.... from what i've tried they have alot more flavor than any of the domesticated strains.
mike

[e-wine]

Mike,

Do you know which type(s) you are using? We have a batch made with a wild grape they refer to as Mustang grape. It's a red grape. From what we've done and from what we've read, the brix level is not very high and the grape is very acidic. We've talked to others who have made wine from this grape with good results but ours is not ready yet. We started it last year and it is still in-process. I followed Keller's recipe for a sweet version but I will modify it this year so that we can back sweetened. The wine is still fermenting after about eleven months which kinda concerns me. I don't plan to bottle it for at least another six months at the soonest.

e-wine

[Julie]

Originally Posted by e-wine

Mike,

Do you know which type(s) you are using? We have a batch made with a wild grape they refer to as Mustang grape. It's a red grape. From what we've done and from what we've read, the brix level is not very high and the grape is very acidic. We've talked to others who have made wine from this grape with good results but ours is not ready yet. We started it last year and it is still in-process. I followed Keller's recipe for a sweet version but I will modify it this year so that we can back sweetened. The wine is still fermenting after about eleven months which kinda concerns me. I don't plan to bottle it for at least another six months at the soonest.

e-wine

e-wine,

11 months does not sound right. have you been taking any readings. this just might be gas. over the next week or two take readings to see if it is moving or not.