American wild grape wine

Does anyone here make or know of anyone that makes wine with some part or all parts from wild American (native) grapes? Just wondering, as I see that a few vines have fruit that look ripe around here. Though it seems wild grapes don't produce much fruit at all and are mostly vegetative.

As a matter of fact Im drinking On right now. --- I mean sipping.
It was a mix with concord though. ---- With Plain old Vitis riparia(River Bank Grape) wild grapes would of been fine for me (I plan on doing that this year)

They May be small, but They Are Packed with Flavor.

I Could try to help you identify them I have some more Links if you Like.

http://search.yahoo.com/search/msie?p=vitis+riparia+&ei=UTF-8
If doesn't work in future type in vitis Riparia(It goes to Viti.. Mercedes)

Heres another with More Grapes

http://plants.usda.gov/java/imageGallery?category=sciname&txtparm=Vitis&familycategory=all&growthhabit=all&duration=all&origin=all&wetland=all&imagetype=all&artist=all&copyright=all&location=all&stateSelect=all&cite=all&viewsort=25&sort=sciname
I just thought I erased my post

Around here They are all Over(They are listed as Noxis weed=(invasive)) Or how ever you spell it
They taste TArt, but last year I picked early, and the BAtch came out Great.
I heard after first frost They get sweeter.

You might have another verity, around here they are loaded, but The birds do eat alot of them ----- Pruning them might help.
Sorry I didn't answer your question, but If you look here their is a recipe for vitis riparia, but I used More.

10 lbs Riverside Grapes
1-1/2 to 2 lbs finely granulated sugar
water to top up (about 1-1/2 qts)
1 tsp pectic enzyme
1 crushed Campden Tablets
1 tsp yeast nutrient
Montrachet wine yeast ---- I Think I used yeast to drop Malic acid It was recomended for wild grapes(Or maybe I used the other yeast second since to many sufites)

I was mentioning it,and This is what Some one Emailed me.

They did have an exceptional tasting wine that was very dark in color that sold at a much higher price than their other offerings. Turns out it was a "Vitis Riparia native to South Dakota and handpicked on the Rosebud Sioux Indian Reservation". I have some Scottish blood in me and I almost never spend more than $30 on a bottle of wine. I did this time though and I'm still looking for the right occasion to open the bottle! http://www.buffalorunwinery.com/history.html

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