A year ago I had the pleasure of speaking at VitiNord, a great conference focused on cold climate grapes held in Burlington, Vermont. “Cold is Cool, and Small is Big” was my theme, touting the great wines that can come from cold-hardy Minnesota varieties as well as the combined economic impact of the many states now producing them.
The venue was appropriate. Vermont is a relative late comer to wine, with the first winery (Snow Farm) opening in 1977, but has been growing since then in many directions. The Green Mountain state is a natural home to many fruits, as well as honey, which are also transformed into fruit wines, ciders, and meads along with grape wines. They make natural ice wines from grapes frozen on the vine, along with ice cider from vats where the apple juice is allowed to freeze. The state is also known for its many natural and biodynamic wine producers.
The Vermont Grape and Wine Council serves as the central organization to promote the state’s growing industry.
Great Grapes: St. Croix
Common in the northern border states due to its ability to withstand temperatures to 30 below, this versatile, early ripening grape can be used for wine, juice, and table grapes. The berries can ripen to 18-22 Brix with good fruit flavors and low tannin suitable for a mellow red wine.
