Overview
America is a land of wine, and Pennsylvania is often considered the epicenter of the industry. Philadelphia has been called “the nation’s second-most-important city,” primarily based on its flagship industry. The state has more than 200 wineries and more than 8,000 acres dedicated to wine-growing (and even more in the federally protected Allegheny National Forest). The oldest registered winery in America can be found in the state capital of Harrisburg, according to Penn State. American Viticulture and American Winemaking Associations put Pennsylvania as number one when it comes to total production volume of wine—it produces almost 20 percent of all American wine.
Climate and geography
The state of Pennsylvania is situated between the 39th and 42nd parallels, which places it in the same range as several other prominent wine regions, such as Bordeaux, France; Tuscany, Italy; and Rioja, Spain. Although these areas all have distinct climates that lead to their regional wines’ distinctive flavors and aromas, they are all similar in that they have warm summers and cold winters. Similarly, Pennsylvania has a continental climate with warm summers—sometimes humid due to its proximity to the Great Lakes—and cold winters with an average rainfall of around 900 mm/year.
There is much greater variation in soil across Pennsylvania than there is in climate. With an area of roughly 450 miles by 300 miles (or 135k square miles), you can find nearly every type of soil combination within its borders. From rocky hillsides to flat valleys to sandy plains and everything in between, you could find completely different soils just a short drive from each other.
Wine history
Pennsylvania wine history dates back to the 18th century, when German immigrants brought their winemaking techniques to the region. In the United States, Pennsylvania was actually the first state to grow grapes and make wine. The first two wineries were established in Chester County and Berks County in 1793 by a man named John Winthrop Sargent, who also founded Temple University. Today Pennsylvania has more than 150 licensed wineries (and counting), ranging from small family-owned vineyards to large commercial operations that produce more than 100,000 gallons of wine each year.
The state is broken down into six viticultural areas: Allegheny Highlands Region (area A), Lake Erie Region (area B), Lehigh Valley Region (area C), Pocono Mountain Region (area D), Schuylkill Highlands Region (area E) and Susquehanna Heartland Region (area F).
Grapes and wine
Pennsylvania has 15 American Viticultural Areas (AVAs) that are home to nearly 100 wineries. The state’s acidic soil and high elevation is ideal for grape growing—the first vines in the U.S. were actually planted in Pennsylvania, not California! Most of the grapes grown here are red varietals like Chambourcin, Cabernet Franc and Noiret, although some winemakers also produce white wines with Chardonnay, Concord and Vidal Blanc grapes.
With more than one million acres dedicated to agriculture in the state of Pennsylvania, finding locally sourced ingredients isn’t difficult—so get creative! Look for fruit wines made from cherries (a personal favorite), blueberries or sweet apples; go for a refreshing blend of Traminette or Cayuga White; or try a pink wine featuring Merlot or Catawba grapes for something different!
Pennsylvania hosts many different wine appellations and grape varieties.
Pennsylvania is a state where the climate and growing conditions differ drastically from one region to another, making it possible for a great number of grape varieties to flourish here. In addition, the geographical diversity of the state means that appellations are also diverse.
The list below contains most of the grape varieties grown in Pennsylvania and where they are grown.