Labrusca & Hybrid Orange Wines???

It is well known (it is, isn't it?) that skin-contact whites and orange wines, given a lengthy skin-contact thru fermentation and sometimes beyond, have their varietal character obliterated and show not much more than that familiar phenolic character.
We, as high-level wine connysewers (sniff/sniff), all know that white wines made from Labrusca and French-American hybrids make abominable
whites because they can be too grapey/foxy (in the case of Labrusca) and too coarse/earthy (in the case of hybrids) and because they don't smell/taste like those from vinifera.
Voila...here's the solution..make Labrusca whites and hybrid whites using extensive skin-contact and obliterate that much disliked varietal character they show.

Anybody know if that's been tried by anybody anywhere??
And???

This is not a troll...just a genuine/honest question.
Tom

With the exception of Delaware, I don't make or buy labruscas. I actually took a Merritt Estate Late Harvest Delaware to MOCOOL this year and it was well received. I have made Steuben wine many times. It is technically a black hybrid with labrusca characteristic, but not much pigmentation. Some wineries in the Finger Lakes make white from it, that has a golden hue. I've always fermented on the skins for a few weeks, yielding a rosé, but sometimes it is more orange than pink. I usually finish it off-dry, at about 1.5% RS and a lot of my friends and family like it. It actually pairs nicely with Thanksgiving dinner - not so much a match for the turkey, but it stands up well to the turkey and all the trimmings, etc. I make wine from the hybrids Cayuga and Vidal every year, but have never gone more than 24 hours on the skins. I believe one of the local wineries makes an orange wine from hybrids, but I looked on their website and couldn't find it. It may be available only at the winery, and when I go there again, I will see if I can find it and if they have it, I will post about it.

With the exception of Delaware, I don't make or buy labruscas. I actually took a Merritt Estate Late Harvest Delaware to MOCOOL this year and it was well received. I have made Steuben wine many times. It is technically a black hybrid with labrusca characteristic, but not much pigmentation. Some wineries in the Finger Lakes make white from it, that has a golden hue. I've always fermented on the skins for a few weeks, yielding a rosé, but sometimes it is more orange than pink. I usually finish it off-dry, at about 1.5% RS and a lot of my friends and family like it. It actually pairs nicely with Thanksgiving dinner - not so much a match for the turkey, but it stands up well to the turkey and all the trimmings, etc. I make wine from the hybrids Cayuga and Vidal every year, but have never gone more than 24 hours on the skins. I believe one of the local wineries makes an orange wine from hybrids, but I looked on their website and couldn't find it. It may be available only at the winery, and when I go there again, I will see if I can find it and if they have it, I will post about it.

Thanks, Howie....eggsactly what I was looking for. Your Steuben sounds interesting. Does it have that phenolic/resiny/cidery
character you often find in skin-contact whites? Or have you had much experience w/ those? The aroma is very distinctive.
Tom

Labrusca wine is good. But first only thing which is required is to understand its flavours and then starting with its food pairing. I think one must go for Labrusca. It is also good for all the overs who are newbie.

Thanks, Howie....eggsactly what I was looking for. Your Steuben sounds interesting. Does it have that phenolic/resiny/cidery character you often find in skin-contact whites? Or have you had much experience w/ those? The aroma is very distinctive.
Tom

No - it maintains it's fruity-grapey character, but picks up a little bit of bitter tannins.