Scuppernong is a bronze or greenish colored grape varietal that is similar to the white grape in its texture and appearance; however, it is bigger and rounder in shape with thick skin and seeds. This grape varietal is known for its wines and also its culinary uses in various preparations. It is native to the southwestern parts of United States, where it is popular known as the “big white grape”. In the south of United States, this grape is also known as “scuplin”, “scupanon, “scufadine” and “scupadine”.
History
This grape derives its name from the “Scuppernong River” that flows along the coastal plains of North Caroline and was discovered in the 15th century by the French explorers. There is a mention of “the big white grape” in a logbook that was written in the year 1524 by Giovanni de Verrazzano, an explorer from Florentine, during his exploration of the Cape Fear River Valley. It is only in 1755 that this grape got its name as “Scuppernong”. In fact, this varietal was praised abundantly by Governor Ralph Lane of North Caroline, wherein he talked about the richness of the soil of this land being on par with the vineyards of France and Spain. There is mention of this grape varietal in the official state toast of North Caroline and it is the state fruit.
Culinary Uses
Popular Scuppernong Recipes
This popular American grape varietal is used directly or in the form of wine in various preparations.
Nutritive Facts
Scuppernong, like all other grapes, is very low in calories and has no cholesterol. Minerals such as potassium, iron, and magnesium are also present in traces along with vitamins such as C, A, riboflavin, thiamin and B-carotenes.
Trivia
Scuppernong, also known as “Mother Vine”, is considered to be world’s oldest cultivated grapevine which is almost 400 years old.