Richard

Yes, wine would be interesting. Just now that made me wonder what the tannin content is in the fruit, so I went looking at the Purdue NewCrop / J. Morton site. I didn't find it, but I was surprised to read this:

The leaves contain essential oil, fat, resin, tannin, amygdalin, glucose, a brown pigment and mineral salts. The bark contains starch, brown pigment, amygdalin, gallic acid, fat, calcium, potassium and iron. All of these parts must be utilized cautiously because the bark, leaves or seeds in contact with water can release HCN (hydrogen cyanide).

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