Carlos

            Carlos is a muscadine variety (V. rotundifolia) developed at the North Carolina Agricultural Extension station at Raleigh in 1970 by crossing varieties called Topsail and Tarheel. It has become the top “bronze” muscadine grape for juice and wine in the southeastern United States, according to the University of Florida.

            This product of Casa de Sue Winery in Clinton, La., has a deep yellow color and a powerful, pure muscadine flavor, which has been accurately described by one grower as "just like a grape but different."

            Food pairing: This dry wine’s assertive character stood up well to the strong flavors of a classic regional dish, shrimp creole spiced with black pepper, red pepper flakes, cayenne powder, hot paprika, allspice, a few shakes of Tabasco and worcestershire sauce – all in moderation, of course.