Vermont Vineyard & Winery Open House Aug 20-21

Historically, grape growing in Vermont was limited to a few varieties like Concord. But in recent years, grape breeding programs in and Minnesota and Wisconsin have created new varieties that survive the northern winter and yield excellent wine. Vermont winemakers are now making award-winning wines from cold-hardy grapes like Frontenac, La Crescent and St. Croix, and from more traditional varieties like Riesling. Because of the state’s frigid temperatures, Vermont wineries are among the handful of producers in the country that produce Ice Wines which are made from grapes that freeze on the vines. Vermont’s unique climate is also excellent for bee-keeping, and growing apples and berries, so the state’s wine products include meads, ciders and fruit wines.

Vermont Vineyard and Winery Open House Weekend (Aug 20-21st) hosted by the Vermont Grape and Wine Council.

The Open House Weekend is a fun way for people to taste the unique wine varietals of Vermont; tour vineyards not usually open to the public; and learn about wine making in cold climates directly from the winemakers.

What:     Vermont Vineyard and Winery Open House Weekend
When:    Sat and Sun Aug 20-21st
Where:    24 Vineyards and Wineries across Vermont
Hours:    Hours vary, but the participating vineyards/wineries will be open at some point between 9 a.m. and 8 p.m. on Sat and Sun.
Cost:    Free

Photo Credit: Sara Granstrom/Lincoln Peak Vineyard
Details:    Tastings and tours of vineyards and wineries. Depending on the vineyard/winery, other highlights include:
*Live Music
*VT Cheese Plates
*Wood-fired Flatbread Pizza
*Vineyard Design Educational Tour
*BYO Picnic in the Vineyard
*Wagon Rides

Check here for a downloadable map and listing for specific details on hours and activities at each vineyard/winery.

Sonya Lee

Since a child, Sonya has been traveling from the corners of Canada to the far east Asia. Born in Toronto, Ontario, Canada, she led a normal family life with her brother, mother and dad. A well received job opportunity in Hong Kong for her father put the compass in action from a young age. Sonya loves good food, and I mean GOOD simple food. She loves an occasional drink, be merry and enjoy the good times. Having recently healed herself from a large ruptured cyst, her favorite foods include fresh carrot juice, grilled vegetables, sauteed portabello mushrooms and truffle french fries. Her philosophy? Healthy food makes a healthy body. Read more on the Editor page. When she's not fretting over WAFT, she runs a small design agency called mowie media and shares the good times with her dog, Monster and 3 cats Sabi, Kaeli & Misty.

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