The Laboratory of Wine

Since Virginia’s wine industry is relatively young, farmers are experimenting to find out what grows great here. We suggest shoppers look beyond supermarket single varietals to blends and lesser known grapes.

Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir — these are all household names in wine. You’ll easily find them at the supermarket, and you’ll also find them in plenty of local vineyards. Vintners are, above all, wine lovers and they want to try their hand at wines they like drinking.

There are outstanding examples of these varietals across the state, but if you remember anything, remember this: They don’t grow equally well everywhere, especially in the wetter and more humid areas.

So, instead of buying supermarket varietals, we encourage you to try other varietals that do excel in our climate: Cabernet Franc, Petit Verdot and Petit Manseng. In cooler areas of the state, look for Vidal Blanc and Traminette. Quality and popularity don’t necessarily match in Virginia.

MOST POPULAR:

Chardonnay, Merlot, Vidal Blanc, Petit Verdot, Cabernet Sauvignon,

BECOMING MORE COMMON:

Tannat, Petit Manseng

BECOMING LESS COMMON:

Viognier. Virginia became famous for the quality of its Viogniers, but it’s tough to grow and winemakers seem to hate it.

RARE:

Syrah, Malbec, Albariño, Riesling, Serval, Pinot Noir, Chardonnel, Pinot Gris, Sauvignon Blanc, Traminette, Chambourcin.