Not muscadine but I do carb up wine all the tim. As we speak here I have a corny 1/2 full of Raspberry wine on tap and that replaced some crab apple wine that was in there previously. More crab apple will go in after the raspberry dies out.
OK, I just tried some of the wine I put to carbing in my keg. I used 50/50 mix of my white and red muscadine. Carbed up to 12 PSI. It now has that nice crisp aspect like a sparkling wine. I really like it.
Champagne glass? You are talking to a guy who normally just drinks it straight out the bottle. The best I can do is drink it straight from the 5ft party tap that is connected to the keg which is only 3 ft from where I am sitting typing this.