I've help make (and naturally, tasted) dozens of wines made from Vidal, Seyval, Chambourcin, Ruby Cabernet, Muscadine and other "lesser" grapes from Georgia and Texas and they've yet to earn my respect.

To me, it's a simple matter of economics. When I can buy a Seyval or Chambourcin for less than the price of a good Argentinian Torrontes or Spanish Garnacha, then I'll sit up and pay attention.

Until then, hybrid grapes from "other" American regions will just be a touristy novelty.