Interspecific hybrid winegrapes are crosses between two or more Vitis species bred to surpass disease, fungus, or cold resistance of traditional Vitis vinifera winegrapes while still exhibiting traits for high-quality wine production. Vineyards are facing increasingly challenging conditions as climate change results in increased disease pressure. Meanwhile, there is a worldwide push to decrease vineyard pesticide and fungicide use. Grape breeding has existed since the late 1800’s, but recent optimization of high-quality hybrid cultivars is part of the industry’s evolving response to these pressing needs. Some hybrid cultivars present unique chemical compositions compared to traditional V. vinifera cultivars, and in turn respond differently to traditional winemaking practices. Phenolic compounds play an important sensory role in wine. Anthocyanins are responsible for color in red wines, which is a critical parameter as visual perception can affect subsequent aroma and taste expectation, perception, and overall quality perception. Hybrid cultivars can contain varying proportions of diglucoside anthocyanins, while V. vinifera cultivars produce only monoglucoside anthocyanins. This compositional difference can potentially impact color presentation and therefore consumer perception, efficacy of winemaking techniques, and color evolution over aging or in response to treatments. This work is an international collaboration between the University of Burgundy, France and Cornell University, USA to elucidate the anthocyanin and phenolic profiles of a wide variety of hybrid cultivars in the context of Pinot noir, a V. vinifera cultivar with unique anthocyanin and color characteristics and the heart of Burgundy’s legendary wine industry. These profiles are evaluated from a variety of perspectives: First, a sensory evaluation, in conjunction with instrumental analysis of anthocyanins and color, assessed consumer perception of hybrid red wine color and its relation to quality perception. Second, targeted and non-targeted approaches characterized the unique phenolic, anthocyanin, and color profiles over time post-fermentation and explored their metabolomic fingerprints. Third, copigmentation trials assessed color evolution in hybrid wine matrices in the context of wood-derived ellagitannins. Finally, industry perception of hybrids regarding their quality, challenges, story, and bias was explored through qualitative interviews to clarify the future of their role in the wine industry and lay groundwork for further research.