The New North: Vermont’s Wine Country
For much of the past century, grape growing in northern regions like New England and the Upper Midwest was extremely limited. Traditional American grapes such as Concord could survive the cold, but they often struggled to ripen during the short growing season. Even when they did, the resulting wines were rarely suited to fine winemaking. Their distinctive “foxy” character made them far better known for juice and jelly than for wine.
But over the past few decades, everything has changed.
Innovative breeding programs—particularly at the University of Minnesota—have created a new generation of cold-climate grape varieties capable of surviving the harsh winters of the North while producing exceptional wines. At the same time, pioneering breeder Elmer Swenson developed a remarkable collection of hardy grapes in Wisconsin that have become foundational to northern vineyards.
These varieties can survive temperatures as low as –25°F, –35°F, and even –40°F, making vineyards possible in places once considered impossible for wine production—from Minnesota to Quebec, and increasingly throughout Vermont.
Today, the world of grape growing has truly moved north.
Vermont’s Emerging Wine Scene
From a handful of pioneering winemakers just a generation ago, Vermont’s wine industry is now rapidly expanding. Today the state is home to more than a dozen registered wineries and many vineyards, with new plantings appearing each year.
Winemakers across Vermont are producing award-winning wines from cold-hardy grapes such as:
Frontenac
La Crescent
Marquette
St. Croix
These are joined by classic European varieties like Riesling, which also thrive in Vermont’s cool alpine climate.
Vermont’s agricultural landscape offers more than grapes alone. The region’s climate is also ideal for:
Beekeeping
Apple orchards
Berry farms
As a result, Vermont producers craft a wide range of beverages including meads, ciders, and fruit wines, all reflecting the state’s agricultural diversity.
Vermont is also one of the few regions in the United States capable of producing true ice wines, made from grapes that naturally freeze on the vine during the winter.
A Tradition of Place
Wine lovers around the world value wines that reflect their origins—wines made by real people, from local land, expressing the character of a place.
Vermont’s winemakers and grape growers are part of this tradition. Working with challenging conditions and innovative grape varieties, they are shaping a distinct northern wine identity.
Events like Vinous Rebellious – Meet the Winemakers celebrate this spirit: a chance to meet the growers, taste their wines, and experience the creativity driving Vermont’s young and exciting wine region.
The future of northern wine is bright.
So pour a glass—and enjoy Vermont wine.
Vermont Wine Grapes & Specialty Wines
Red Wine Grapes
Frontenac
Extremely cold-hardy, surviving temperatures as low as –30°F. Wines often show cherry, berry, and plum aromas with a deep garnet color.
Marquette
One of the most exciting northern red grapes. Complex wines with cherry, berry, spice, and black pepper, with more structure and tannin than many cold-climate reds.
St. Croix
A long-time favorite across northern vineyards. Wines are known for their pleasant berry fruit character and approachable style.
White Wine Grapes
La Crescent
A standout white grape developed in Minnesota. Known for intense apricot and stone-fruit aromas, balanced acidity, and vibrant flavor.
Riesling
A classic European grape that adapts well to Vermont’s climate, producing wines that range from bone-dry to richly sweet.
Traminette
Developed at Cornell University, this hybrid of Gewürztraminer produces aromatic, spicy wines that pair beautifully with flavorful cuisine.
Other Vermont Wines
Mead
Wine made from honey—the oldest fermented beverage known. Vermont’s growing beekeeping industry has fueled a modern renaissance of this ancient drink.
Cider
Hard cider was once more common than beer in America. Vermont’s apples now produce exceptional hard cider and ice cider, the latter concentrated using natural winter cold.
Fruit Wines
Producers throughout Vermont craft wines from apples, raspberries, pears, blueberries, cranberries, and rhubarb, ranging from dry table wines to rich dessert styles.