Georgia's Château Elan Vineyards Await Muscadine Harvest
Monday, August 3rd, 2015
Put a muscadine in your mouth.
Sink your teeth into the fruit, and there’s a distinctive pop. That’s the skin bursting. The sweet pulp and juice inside is protected by a bronze or purple hull. And that, says winemaker Simone Bergese, is the “secret weapon” of this native grape.
“Many people don’t know it, but you can eat the skin,” said Bergese, plucking a marble-sized muscadine from the vineyards outside Château Elan Winery. “It has seven times the antioxidants of a blueberry. Also, because the skin so thick, it makes the grape resistant to fungi and parasites.”
