Possibly the oldest cultivated grapevine in the world is the 400-year-old scuppernong “Mother Vine” growing on Roanoke Island, North Carolina. – Wikipedia
Yesterday, I learned in a Facebook conversation that both my publisher and I grew up with a love for Muscadine grapes. In my case, it was Scuppernongs, a distinctive variety of Muscadines. I grew up in the Florida Panhandle where many of my junior high and high school friends’ parents had small farms or large rural backyards. Every fall, we ate Scuppernongs right off the vines, usually on ancient, falling-down trellises. While Muscadines are generally purplish red, Scuppernongs are greenish bronze.
The grapes make great jams and jellies–and wine. (Here is one of the many online recipes for Scuppernong jam.) The old-timers had many regional names for Scuppernongs, including “sculpins” Oddly, I was the only one in my family who liked these grapes; my brothers and parents found them too tart and didn’t like chewing on them and having to spit out the skins after all the juice was gone–sort of like chewing on unpeeled kumquats. (I was also the only one in the family who loved boiled peanuts and chewing on the sugar cane sticks that used to be sold in those days by street vendors.)
I normally drink only non-sweet red wines, but while working on my recently released novel Lena, I chilled several bottles of Scuppernong wine to bring back childhood memories. I actually sipped the wine while working on the book because the characters were drinking, as I called it, homemade sculpin wine. It was nostalgic writing a story about a farm with sculpin grapes while drinking a glass of wine made from those wonderful native grapes
As for that mother vine, I’d love to taste the wine still being made from this ancient vine in North Carolina. As Duplin Winery describes its MotherVine Wine, “This sweet white wine is made from the Scuppernong grapes of the Mother Vine. The Mother Vine is the oldest Vine in the world, and is still producing World Class Wine!” The label shows a photograph of the vine itself which looks quite a bit different than the vines I saw in Leon County, Florida.
Writing the three novels in the Florida Folk Magic series has brought back a lot of childhood memories. First, the people, many of whom still call me “shug (for sugar), as in “Shug, how’s it going?” Second, the wiregrass and longleaf pine ecosystems and the nearby blackwater rivers and Gulf of Mexico coastline. Third, so many of the foods, from rosin-baked potatoes, mayhaw jelly, hush puppies, fry bread, and catfish.
That Scuppernong wine, though, was pure liquid memory, rather like the now-legal moonshine you can find in most liquor stores. (There’s a Mason jar of shine in my pantry.) Now that the folk magic series is complete, I feel like I’ve just stood up and stretched after reclining on a psychoanalyst’s couch, for the writing was indeed a trip back in time where I found many outrageous things I shouldn’t have kept silent about for so many years, and many joyful childhood moments that made me feel as ancient as that mother vine.
4 thoughts on “Memories in the Wine: Scuppernong Grapes”
I enjoyed scuppernong wine when I lived on the North Carolina coast. Also liked the grapes, although I would pinch the skin off before eating the flesh. Haven’t seen them since leaving there.
That’s a good place to find them. Pinching off the skin is a good idea, though we kids we didn’t always bother to do it. In your neck of the woods, you’ll have to be content with huckleberry wine (which is actually tasty).
The ones we ate must have been Scuppernongs, too, because they were green. I actually liked the skins (but I also think the skin of a kumquat tastes better than the fruit itself).
I ate the skins about half the time, same with kumquats. Nice to know your found them near where you grew up.
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