To my taste, a fully ripe Hinnomaki red is as good as any grape I have tasted, so yes, I would grow one if you can only get the sour-type in the shops. Even if you can get hold of the sweet ones, the advantages of home-grown is that they stay ripe on the bush for some time, so you can pick over the fruit when you fancy it.If you don't like sour at all, leave them until practically bursting and they are really sweet and mild. If red gooseberries were grown in the mediterranean we'd import them by the boatload, but because they don't have the glamour they are overlooked. Hinnomaki red is tasty, disease resistant and cheap.
[Sorry, just realised you are cooking with them! I'll leave my post anyway, in case you want to eat them fresh, too]