As I taste more wines made from hybrid varieties — particularly red ones — I’m starting to think that the problems I’ve had in the past with these wines is not so much a grape problem, but rather a winemaker/winemaking one. For many years, the winemaking talent in regions reliant on hybrids (mainly because they are on the viticultural fringe) has been a bit lacking when compared to the world’s top regions. Wines like baco noir and DeChaunac weren’t very good, sure, but neither were the wines made from merlot, chardonnay and riesling. I was talking this over with a…