We are smack in the middle of Pennsylvania Wine Month, so what better time to get to know some of the unique, fun-to-say and even-more-fun-to-drink local wine varieties? We’ve chosen five of our favorites to highlight, but with more than 270 wineries dotting the state, these are just a taste of what Pennsylvania has to offer (pun fully intended).
Chambourcin pronounced SHAHM-boor-sin
If you are a Pinot Noir lover, you’re in luck; Chambourcin is similar to your favorite dry red and can be found all across the state. Often aged in oak barrels to counteract its acidity, Chambourcin has earthy, tobacco and vanilla aromas and a supple mouthfeel. Pair this versatile red with steak, pasta with red sauce, soft cheeses or chocolate.
Cabernet Franc pronounced CAB-er-nay FRANC
Similar in name and in flavor to Cabernet Sauvignon, Cab Franc is grown in multiple regions of the state. The wine is usually aged in oak, which adds even more spice to this already earthy, peppery and aromatic red. Its balanced tannins and medium-high acidity make it easy to pair with anything: soft cheeses, game meats or intense, briny flavors like olives, feta and preserved lemon.
Niagara pronounced nay-AE-gruh
Niagara grapes are grown across Pennsylvania, primarily in the Northwest region, and like Concord grapes, mostly go into making juice. When they end up in wine, the grapey flavors come through with candied lemon and floral jasmine aromas. Niagara is a medium-bodied wine that provides a sweet complement to briny shellfish, interesting cheeses and buttery pastries.
Grüner Veltliner pronounced GROO-ner FELT-lih-ner
Grüner Veltliner is an aromatic white grape variety that is well-established in the Southeast region, but is growing in production throughout the state. Similar to Sauvignon Blanc, Grüner wines can have a grassy, green bean or dill flavor with hints of tropical fruits. The high acidity in this crisp, dry white stands up nicely to spicy Asian dishes, grilled vegetables and richly flavored foods.
Vidal Blanc pronounced vee-DAHL BLAHNK
This white grape is grown across the state, but varies by region. Wines produced in the Northwest region offer a bright crispness, while those from the Southcentral region are more floral in flavor. Vidal Blanc often has tropical fruit notes and can be produced in dry, semi-dry and dessert or ice wine styles. Pair dry styles with light seafood and bright salads, off-dry styles with more substantial dishes and spice and dessert or ice wine styles with sweet desserts or salty cheeses.
If this list just made you thirsty for more, visit pawineland.com to learn about more local wine varieties—and to find the wineries near you where you can taste them.
Pennsylvania Winery Association | 411 Walnut St. Harrisburg | pennsylvaniawine.com
This post is a sponsor collaboration between the Pennsylvania Winery Association and Lehigh Valley Style.
