Fruit and vintage characters of mature berry of 6 new selected grape varieties (serial number) of South China were tested with evaluation for further brewing experiments. All varieties were tested with brewing technique of traditional red wine except that “V-32” was done with technique of dry white wine. The results showed that soluble solids and total acid content of Nanbaoshi and Nanzhenzhu were relatively high with 17.0%、12.74 g/L and 19.0%、10.3 g/L respectively. Juicing output of “V-64” was the highest of all, up to 73.3%, while total sugar, reductive sugar and tannic substance of “V-63” were relative low. Sense observation of vintage samples showed that“V-32”was suitable for dry white wine brewing, “V-64” and Nanbaoshi and Nanzhenzhu for sweet wild grape wine. And Nanbaoshi was of high commercial potential for suitable for fine dry wild grape wine brewing. “V-59” was good for fresh consume, and “V-63” was not ready for grape wine production.