"A scuppernong is a large type of muscadine, a type of grape native to the southeastern United States. It usually has a greenish or bronze color, and is similar in appearance and texture to a white grape, but rounder and about 50% larger.

The name comes from the Scuppernong River in North Carolina, where it was found and first cultivated during the 17th century; it is mentioned in the North Carolina official state toast. [1] The name itself traces back to the Algonquian word ascopo meaning "sweet bay tree".

The fruit consists of four parts: the outer skin or hull; the pulp, or 'meat'; seeds; and juice.

Several small green seeds are found in each grape. The skin is very thick and tart. The pulp is viscous and sweet. The seeds, which are bitter, can be swallowed with the pulp or extracted and spit out. The most desired part of the scuppernong is the sweet juice that lies underneath its skin.

Scuppernongs figure prominently in the story "The Goophered Grapevine" (1887) by Charles W. Chesnutt, and are also mentioned in the book To Kill a Mockingbird by Harper Lee. The scuppernong also figures prominently in William Faulkner's novel Absalom, Absalom! as the plant under which Colonel Thomas Sutpen and Washington Jones sit down to drink.

The oldest cultivated grapevine in the world is the 400 year old scuppernong "Mother Vine" growing on Roanoke Island, North Carolina.[2] The scuppernong is the state fruit of North Carolina.

The winter will be short, the summer long,
The autumn amber-hued, sunny and hot,
Tasting of cider and of scuppernong;

Elinor Wylie, from Wild Peaches, Nets to Catch the Wind (1921)

In addition, according to herbal lore, eating this whole grape also has health benefits. The hull adds a significant amount of fiber to the diet. When chewed, the seeds provide a grape-seed extract which, it is claimed, can aid in improving memory and other functions.

Wines, jellies and jams can also be made from scuppernongs. It is thought they were the first native North American grape to be cultivated for these purposes."

From Wikipedia

Bianca A new Italian hi -bred now being grown in just a few places in the USA. Michigan for one.
This makes a wonderfully fruity dry white wine, With big flavors of pear and Mellon with a hint of citrus.

Maybe they put the "X" on the label when they were writing the copy and forgot to replace it with the actual clone name?

Catarratto - "Sicily’s most planted grape variety comprising 60% of the island’s vineyards. Although most of it ends up as the base for Marsala and Vermouth, there are some intriguing wines made from Catarratto. With low yields, the grape’s plush, spicy character (somewhat like France’s Viognier) adds body, attractive aromas and good acidity to blends." (from http://www.winemessenger.com )

Since it's in Vermouth, I've had it (never really though about what grapes go into Vermouth) I'm surprised it makes up such a huge percentage of Sicily's grapes though

Symphony - a cross between Grenache Gris and Muscat of Alexandria (http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/10/12/WIN9RDO31.DTL) Bred by Dr. Harold Olmo of UC Davis, launched commercially in 1981 and patented in 1983.

The grape makes a white wine with a slight spiciness and pleasant fruit aromas, sometimes including citrus or apricot and peach. It is most often used for blending, due to its ability to bring out aroma and flavors in other wines. It has been made on its own in limited quantities and is planted in limited amounts. Producers of Symphony wines include Ironstone, Chateau De Baun, Sebastiani and Oak Crest Winery in Virginia. (wikipedia)

http://www.snooth.com/wine/volcano-winery-symphony-dry-nv/ <-- check out the appellation