Baco Noir - red hybrid grape varietal (a cross between Folle Blanche and an unknown North American varietal, created in 1894); it is found almost exclusively in the eastern United States (such as New York and Michigan) and southern Ontario; medium-to-full-bodied, and carrying lots of 'black fruit,' Baco Noir is best grown in cool-climate winegrowing regions.
Dornfelder - red hybrid grape varietal (a cross between Helfensteiner and Heroldrebe); created in 1955, it is found primarily in the Pfalz winegrowing region of Germany (it is also found in various parts of North America and England); for the most part, Dornfelder makes for dark, approachable wines (it can also be somewhat sweet and spicy at times).
Müller-Thurgau - white grape varietal (a cross between Riesling and Sylvaner, created in 1882), mainly grown in Germany (where it is second only to Riesling in production), but also cultivated (albeit in much lower quantities) in Austria, Switzerland, northern Italy, and even New Zealand (though winemakers there are smart enough to be getting rid of it); quality-wise, this grape is really only capable of producing (at best) medium-range wines; notable nose-and-mouth characteristics generally include floral scents and musty notes.
Seyval Blanc - white hybrid grape varietal (a cross between two Seibel hybrids, which, themselves, were developed by Albert Seibel, 1844-1936); mainly grown in England, where it is used to make sparkling wine; it can also be found in the Finger Lakes winegrowing region of New York state (and other eastern states), as well as even Nova Scotia (Canada); capable of producing surprisingly-good dry whites and great sparkling wine.
Vidal (or Vidal Blanc) - white hybrid grape varietal (a cross between Ugni Blanc and Rayon d'Or); used mostly to make dessert wines (especially icewine) in Ontario and New York; ripening late, it boasts great acidic content and fresh fruit; dessert wines made from Vidal have the potential for exceptionally long aging time.
Zweigelt - red hybrid grape varietal, grown mainly in Austria (a cross between Sankt Laurent and Blaufränkisch), but also found in Germany and Hungary; bred in 1922 by a doctor of the same name; not really capable of producing wines for aging; mostly used to make pleasant, everyday sipping wine; notable nose-and-mouth characteristics generally include raspy notes and light fruit (such as cherries).