For those of you into scuppernong (white) wine, please don't let Carlos rule the roost for you. There is a variety called Darlene that is an extremely sweet grape bursting with flavor. I use it as an adjunct to Fry, which makes a more complex wine that Carlos does. Ferment a 90% Fry/10% Darlene mix. You'll be rewarded.
Carlos is becoming the standard in commercial wine, but there are many other worthy varieties. I have had several commercial $12-15 Carlos wines that are about as yellow as this emoticon
with a straightforward flavor. My scuppernong wine is golden in hue and complex in flavor. Julie and I have talked about this, so I am sure she would agree her wine is darker than commercial wine.
Noble is a good muscadine grape for a red. Like almost all other red muscadine grapes, it is high dependent on the pH and mineral content of the soil to develop robustness and mitigate against foxiness. A straight varietal muscadine wine will vary with rainfall and soil conditions each year.
Most muscadine wines in my area of the country are consumed within 6-8 months of bottling, so long-term gaining results are hard to come by.
I have become so addicted to making and drinking these wines I am considering eventually narrowing my winemaking to muscadine, scuppernong and Norton, plus a blueberry, and that's it. If I added a dedicated freezer to store the harvest, I could make just these wines and be good for the year. Three are sweet and one is dry. I am already to the point where 20 gallons is the minimum I make of these varieties.
Plus, it provides me with great satisfaction to make a wine from fruit not available everywhere in the country, and to enter said "stepchild" wine into competition. Completely Made in USA!
Here is an interesting scholarly report on muscadines, including a native range map:
http://www.smallfruits.org/CoAgentTraining/Sept06Training/No1Muscadine_acres_and_cultivars.pdf
