Hybrid grape (viniferaxlabrusca) with firm texture?
I remember eating a Canadice grape I think it was and being surprised at how labrusca-y the texturey was. That soft, bouncy when you press them, balloony, not quite as gelatinous as a Concord-but close.
Do any of the other grapes that can do well in the east coast have a firmer/crisper texture?
Swenson Red I've read is firm, Jupiter I dont know, and Reliance, Himrod, Interlaken... I'm thinking are soft and bouncy?