Where are you located? If you've had a good hard freeze where you are, the grapes will have a VERY high sugar concentration. Keep this in mind when you start making this wine. In other words, check your gravity before adding any sugar.
Also, concord can make a very good sweet red wine. Unfortunately a lot of people don't think so because so many cut rate wine companies push out barrels of crappy concord that tastes like nyquil.
Yes, you do can ferment on the skins, but only for a day or two. I would not put these on oak chips. Some grapes do take to oaking, but if you don't know what these are, I wouldn't try it. Here is a recipe/process I've used for mystery grapes before and it has worked for me well.
Rinse grapes in water to get the dirt and bird poop off of them. Put them in a fermentation bag, toss them in a fermenting bucket and smash the heck out of them. Check your gravity, add water or white sugar until you hit a gravity between 1.090-1.100. Smash and sprinkle one campden tablet per gallon of juice. Leave bucket loosely covered overnight. The next day, add pectic enzyme, yeast nutrient, and the yeast of your choice. Cover and let it do it's thing for a day. After 24-48 hours, pull out the bag of grape goo, lightly squeeze out the excess juice, stir it, and recover. After a week, rack to secondary. Keep in mind, once it's done fermenting, you can always kill the yeast using a wine stabilizer and sweeten it to your liking. This is pretty similar to the jackkellar recipe, so I recommend looking at that before doing anything.