vinifera

What you're talking about (vinifera-vinifera crosses) is not typically called a hybrid but a cross.

Staying high vinifera content is pointless because the vitis vinifera species is the problem.

It is also used as grafted rootstock for Vitis vinifera in majority of vineyards (at least in Europe).

The first stable release of Vinifera just dropped, bringing a ton of awesome new features to Tiberian Sun.

American wines are made from European Vitis vinifera, grafted on the roots of American species just like in France.

Vitis vinifera has a deep vertical root that can fit in even narrow places and don't causes a lot of trouble.

However, they have a natural resistance to phylloxera, which saved vitis vinifera from decimation and likely extinction through the grafting technique.

I know grafting is very common in wine (vinifera on labrusca/..) but I haven't learned much about coffee.

Morphologically they're pretty much identical to European vitis sylvestris/vinifera, just a droopier growth habit.

This same bacteria causes Pierce's disease in Vitis vinifera, the common grape (from Eurasia).

Another example is phylloxera, which plagued Vitis vinifera (European grape) vines in the 1800s.

I hobby breed grapes (hybridize wild source NA vitis with vinifera, mostly), so this topic interests me.

Virtually every type of "quality wine" that is consumed in the world comes from the old world species vitis vinifera.

If it has been done, it's too late to suggest it's impossible." That's vitis labrusca, I was talking about vitis vinifera.

Interestingly enough, a few weeks ago I had a Riesling from Washington that had "100% vinifera rootstock" prominently printed on the label.

In fact even when European breeding programs produce new varieties with inter-specific crosses, they still pretend to be "functionally" pure vinifera, just to get around laws written a century ago.