I made a batch of chambourcin from local Maryland grapes last year, and it had
a funky, barnyard type smell...not at all floral or "grapey". Although the
chemistries were OK, I figured that the wine wasn't worth keeping. Recently,
though, I bought a bottle of commercially made Maryland chambourcin and it has
the same off odor.

I've heard that non-vinifera grapes will often have "foxy" smells. What are
people's experiences with these grapes? If this is the best I can expect, then
I won't try them again this year.

Lee