Looking for red wine grape cuttings. Good for at least Zone 6. New varieties are strongly favored, such as Marquette etc.

That sound delicious. :) You didn't say for how many people or how big your chill bowl is. --My mind also went right to buffet when I wrote this up!-- If it's for a manageable number and you have the dishes to do it, what I'd do is fill a nice looking pan, a big stoneware lasagna would be ideal, but even a stainless roaster would work. Find (or make with a utility knife and packing tape) a cardboard box that it fits into fairly snugly. Just an inch or two around. Line the box with plastic bags or waxed paper. Cover the outside with wrapping paper, or maybe a small holiday tablecloth, if you have one sitting around, but paper is easier because you can tape it in place. Day of, spray a beach towel that goes with the table decor with water to just damp, and put in the freezer for several hours. Chill the pan as well. Line the box with the towel, including up the sides and set the pan inside, arranging the towel nicely around it. Fill the pan with big ice cubes (they melt slower). Then I'd put the frozen grapes in small, chilled vessels in the pan. The vessels could be anything from shot glasses to small custard dishes to stubby martini glasses, if you don't have tasting bowls. There are plenty of disposables, both the washable ones and one use kind, that would work. If you have space, you can put extra "shots" in the freezer ready to refill the server, but it would also be easy enough to make up more on the fly. Now that I've realized you didn't say "buffet", if you have room in the freezer for it, you can do the same thing with the cups on a flat tray during a lull in your prep time, and put them in the freezer. Otherwise, just chill the vessels, add the grapes and serve around from a tray, and maybe put the extras in your chill bowl to look good on the table and provide refills. Anyway, that's what I'd do. :)

You should go to the National Grape Registry linked below, and look up wine grapes. Pay attention to what country or state to which they are native, and list those, even in other countries who have the same climate as you. Not every wine grape grows everywhere. If it's humid where you are, they will be subject to rots and fungus. Some are resistant, and some need to be grafted onto resistant root stock. It can take hours to look at each grape, but when you find some that will thrive in your area, you can order direct from UC Davis for delivery next year. Also, visit wineries in your area and ask questions. BEWARE! Many wineries do not grow their own grapes. Many import from California or Mexico. I have no available cuttings. We pruned our vineyard in January and burned the cuttings for firewood kindling. Even if we had cuttings, all our vines love dry windy heat and mild winters, so my varieties would not do well in NJ. http://ngr.ucdavis.edu/varietylist.cfm?setdisclaimer=yes#C

You can make wine from raisins. In fact you can make it from any fruit or vegetable. My mom joked that could probably make it from cotton underwear. I never pressed any fruit before making my wine. I've used whole almonds with the fruit and skins still complete with the pits in the center as they came off the tree. When I used Bananas I used everything except the Chiquita label. I did peal the bananas. With grapes I would crush them in my hands to break up the skins although from my experience the fermentation would accomplish that. Any recipe I ever used seemed to always call for 3 pounds of fruit per gallon of wine and left all of the fruit in the fermentation container for the entire fermentation period; about a week. Also the recipes always called for adding 6-7 pints of water per gallon of wine. And most added */-2 pounds of sugar per gallon. Also a package of yeast. As you add sugar the alcohol content will increase until you reach the point where the yeast can't process any more sugar and it chokes. Any remaining sugar will sweeten the wine. The main reason for my post is to point out that you don't need juice and instead just use the whole fruit. I always used 4 or more pounds of fruit per gallon. If use this method you're going to need a fermentation container much larger than what your final wine content will be to handle all the fruit. You'll need to stir the contents a couple times a day. After the week in the primary fermenter you would "rack" the liquid trying to keep from stirring it up so that you get as clear a liquid as possible. You would do this with a length of clear plastic tubing. You would put your thumb over one end of the tubing after raising it as high as possible and lower it into your new container. Practice this with a straw and a glass of water. I found it simpler to always use a larger container than your final container after your last rack. When I made 5 gallons I used a 6 gallon carboy. Buried in the post above is a way of making a more organic wine but I won't spell it out; but it's up there. I think my best wines were the Strawberry wine using berries from my garden and the Plum wine using a 25 pound box of plums purchased on sale. My worst was probably the Banana wine which I called Guzzlers Gold. Banana wine needs pectin added as there's little to none in the fruit. I use a "Winemakers recipe handbook" by Raymond Massaccesi (1976)