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The flavor is fuller, more complex than that of table grapes, although removing muscadines from their tough, tannic skins presents a far greater challenge than popping a watery, seedless grape into your mouth mindlessly.

Though a dry selection like pinot grigio or sauvignon blanc is the classic addition here, Tulloch suggests swapping in a skin contact, or orange, wine for a bit more tannic complexity.

Apparently, the tannic acid in the tea helped stop bleeding.

It goes head-to-head with Chianti in terms of being tannic and powerful.

This was our favorite with milk, but both the Intelligentsia and Verve darker roasts had a tannic, drying quality.