We are all familiar with California Cabernet Sauvignon, Oregon Pinot Noir, and Washington Riesling. But how about Pennsylvania Grüner Veltliner? With almost 150 wineries, and over 12,000 acres under vine, Pennsylvania is searching for it’s “signature” grape varietal. In an effort to draw more attention to their wines, they are strongly considering both Cabernet Franc, and Grüner Veltliner as their signature grape. One thing is for certain: Pennsylvania will have to choose a grape that produces quality wines in a cool, humid climate.
Pennsylvania grows many different varietals including Cabernet Sauvignon, Cabernet Franc, Pinot Noir, Catawba, Cayuga, Chambourcin, Chardonnay, Gewurztraminer, Pinot Gris, Riesling, Seyval Blanc, Grüner Veltliner, Vidal Blanc, and Vignoles. Chambourcin is an interesting grape that originated from the French regions of Bordeaux and The Loire. Very resistant to fungal diseases, Chambourcin can be grown in cooler regions. It is capable of producing spicy, fragrant wines with good concentration. Pennsylvania AVAs (American Viticultural Areas) include Central Delaware Valley, Cumberland Valley, Lake Erie, Lancaster Valley, and Lehigh Valley.
Pennsylvania wineries typically get very little press, but they’re out there. The Chaddsford Winery is pretty well known for making various Chardonnay bottlings, including single vineyard offerings. Clover Hill produces mostly whites (including the little-known Chambourcin) with the occasional Cabernet Sauvignon.
