You're right that some are way too acidic and astringent. Usually the kind that you'd age for longer and have more complexity would make poor juice but excellent wines.
There are plenty of varieties of grapes that do well as juice and wine. It's just the type of wine that you'd age very little because it would lose the acidity and temperament too quickly if aged.
There are plenty of varieties of grapes that do well as juice and wine. It's just the type of wine that you'd age very little because it would lose the acidity and temperament too quickly if aged.