For a relatively small state, New Hampshire has incredible diversity in terms of its geography, which translates into diversity of grape and wine production.
Vineyards, orchards, and berry fields produce wines, ciders, and fruit wines, and the grape varieties match each region’s specific climate. Cornell creations like Aromella, Noiret, and Traminette thrive in the Seacoast region’s cool climate. At the same time, Minnesota varieties like Brianna, Frontenac, and LaCrescent can survive the brutal winters in the White Mountain area. The regions in between tend to have a mix. While the Granite State doesn’t have any official AVAs, other unofficial regions include Great North Woods, Dartmouth-Lake Sunapee, Lakes, Monadnock, and Merrimack Valley.
A relative newcomer to the American wine industry, New Hampshire saw its first wineries open in 1994 when Jewell Towne Vineyards and Flag Hill Winery began operations. The state motto, “Live Free or Die,” is on license plates. It reflects the fierce political independence of the state and explains the refreshing diversity of its grape, fruit, and honey wine community.
Averill Hill Vineyard in Brookline, with an 1830s barn, exudes rustic charm. It offers tastings, vineyard tours, events, and an eclectic selection of wines from Native American varietals like Concord, Catawba, and Niagara; Minnesota varieties like Frontenac Blanc, Brianaa, and Petite Pearl; and fruits like Dark Cherry and Black Currant.
Hermit Woods Winery & Sweet Mercy Kitchen, in Meredith near Lake Winnipesaukee, is a must-visit winery with a must visit-website that is one of the most fun and informative I’ve seen, starting with a snail as an icon. Describing themselves as “Proudly Contrarian” and “a craft winery firmly committed to tradition–when we’re not busy overturning it,” the three friends who founded it (Ken Hardcastle, a geologist; Bob Manley; and Chuck Lawrence, a pilot) playfully describe their seriousness of purpose. They are devoted to the land, its bounty, its employees, and consumers and produce a creative line of wines, meads, and ciders that complement the locavore foods in their eatery. The website also has a section where you can learn about all kinds of common and exotic fruits used in their wines.
Great Grapes: Sabrevois
Developed by Elmer Swenson and withstanding cold to -31F, Sabrevois is also highly disease resistant, making it suitable for cold climate cultivation. If picked early, it can produce a high-acid, medium-bodied, complex red with wine good tannins that age well.
