So far, my fav that I've come up with is a Blackberry-Barbera, it was something like 20 lbs of frozen blackberries and 1 can of Barbera concentrate and maybe a little added sugar. Fermented completely dry with some Hungarian Heavy toasted oak and aged on more of it. It stands out in my mind because it helps me break the mind set that fruit wines had to be sweet and fruity. It's a great wine with bacon cheeseburgers or grilled lamb. I'll probably make it again, but use another variety, Barbera was a little thin bodied and high in acid, I'm thinking it will be better with a Zin concentrate.