We all have our favorite wines, and we’d never suggest you stop drinking your fave. But we want to encourage you to try a new grape or two to expand your wine options when you head to one of New Jersey’s wineries.
Have you tried wines made with these grapes?
Chambourcin: This incredibly versatile grape that grows so well in NJ’s soils was mostly used as a blending grape for many years, but New Jersey’s winemakers are now giving it main character grape attention, making it into a single variety food-friendly red wine that’s dry, fruity, earthy, and easy drinking. Try William Heritage’s Chambourcin Reserve or Ventimiglia Chambourcin—both will go well with burgers, BBQ, pasta with tomato sauce, and aged cheddar.
Vidal Blanc: This grape creates an aromatic white wine, usually made in an off-dry or semi-sweet style. Try White Horse Winery’s Vidal Blanc, which is slightly off-dry, or Auburn Road Winery’s slightly effervescent Solé, a semi-dry table wine made with Vidal Blanc.
Blaufränkish: Commonly grown in Austria and Hungary, the grape is gaining traction on the East Coast, particularly in New Jersey, where several wineries throughout the state are growing it. Try Bellview Winery’s Blaufränkish or Autumn Lake’s Blaufränkish—both will work well with roasted pork, chicken, or duck, mushroom dishes, or do as the Austrians do and pair it with schnitzel.
Cayuga White: Often made into a semi-dry or sparkling wine, this grape offers lots of citrus, apple, and tropical notes. Try Working Dog Winery’s Cayuga White and Salem Oak Vineyards’ Julie Marie Cayuga, rich white wines that work well with seafood or spicy Asian dishes. Or, try Cape May Winery’s Sparkling Cayuga Riesling (78% Cayuga and 22% Riesling) that is festive, off-dry, and bubbly.
