I have riesling , chardonnay , Skookum and at least 7 other types of grapes. Greens, purples, browns reds, and whites. I use them all. I started out separating the different types for my wood chips but seeing no difference in the end result I now just mix them all up in the chipper, dry them for about 1/2 a summer in a windy location in direct sunlight. Once cured I keep them out of the sun and they all work great.
I haven't noticed any extra amount of smoke or Tartness from grapes. Perhaps that's because I usually use them for ribs and apply lots of rub for a thicker bark that I like on my ribs.
I did use some in my Cobb Cooker once that gave off some thick white smoke so I changed it out for some Hickory to get the thin blue I was looking for. The fattie did have a barely noticeable bite to it that I took to be a tinge of creosote but may have been tartness from the grape wood not being cured enough. A month more curing time later out in full sunlight and that particular batch of chips smoked with a nice and blue smoke.
Grapes will grow almost anywhere the climate is moderate. If you know where there is a grapevine, just clip off about a foot from a green branch, stick it in water till roots show then plant it in a fibre pot. If you live in a colder climate you will have to buy your grapes so that they come with a grafted on rootstock which is a bit more hardy.
For comparison Cherry is like grape-lite if that makes any sense to you.