One of the many grapes that does very well in New Jersey is Chambourcin. I have written a little about this hybrid grape in the past. Many of the state’s wineries grow this grape and produce the wine. Like our other wines, these continue to get better and better. Some have even referred to Chambourcin as New Jersey’s signature grape (or at least signature red hybrid grape) due to its popularity and abundance in the state.
Why does Chambourcin do so well in New Jersey? It does best in deep, loamy soils, with medium moisture, full sun and good drainage. It can tolerate colder temperatures fairly well, so it does well even in the northern part of the state, without a large body of water nearby to moderate the temperature. Just ensure good drainage and in most parts of the state it will thrive.
Terroir
The operative word here is terroir. The basic components involved in terroir are:
- Climate (the temperature range, rainfall, etc.) Grapes grown in warmer climates tend to be more fruit-forward and have a higher alcohol level.
- Soil (the nutrients, etc.) Here’s where the “minerality” on the palate may come into play.
- Terrain (altitude, drainage, etc.). Grapes grown at a higher elevation tend to have less acidity.
- Tradition – Old World (e.g. France, Italy) vs New World (e.g. California, Australia). Old world countries tend to be very traditional in methodology, while New World Countries tend to be more experimental; less tied to traditional methodologies.
All of these aspects of a region affect the taste of wine (and even whether or not the grapes can be grown at all). It is the effect that these factors have on the taste of the wine that is known as terroir. There are even other factors including the bacteria and microbes in the region that can play an important role, as well. But I digress. Let me return to Chambourcin…
Among my current Chambourcin favorites:
- Autumn Lake Winery 2018 Chambourcin-This may be my new favorite Chambourcin. It is bursting with fruit flavors (cherry and blackberry) and vanilla notes, with even smoother tannins than this wine variety is known for, while offering great acidity. Autumn Lake has also produced a “Free Flow” Chambourcin, which was full-bodied with a bolder color and taste.
- White Horse Winery 2018 Chambourcin-This one was voted Philadelphia Magazine‘s “Best South Jersey Red.”
- Bellview Winery 2018 Chambourcin-Very good with black cherry and raspberry notes.
- Cedar Rose Vineyards 2017 Chambourcin Reserve-A terrific version with traditional cherry notes and a long finish.
- Federal Twist Winery Fed Red Chambourcin-This version was a unique one, in which they utilized the appassimento method (the way that Amarones are produced in Italy) of drying the grapes off the vine and resulting in a bolder, full-bodied wine. It’s been awhile since I tried this one. I’ll have to remedy that.
There are other factors that go into what grapes are grown and what wines are produced. Some of these include the owner and winemaker preferences and experience with producing them, as well as personal philosophy and vision. So, for instance, Unionville Vineyards has found that they can produce excellent French-style grapes and wines like Rousanne and Marsanne. Their Mistral Blanc blends these two grapes with Viognier to make a wonderful, full-bodied white wine. There may be a few other wineries in the state that could do so, but as far as I know, Unionville Vineyards is the only one that does.
Similarly, the Malvasia grape is grown at Willow Creek Winery, but I have not seen it on other winery menus in the state. It has its origins in Greece, but is growing in popularity around the world. It can be made into dry, off-dry, or sweet wine. Willow Creek makes a nice off-dry version.
A Promising Newcomer
Recently I learned that a grape indigenous to Italy, San Marco, has been introduced to New Jersey. It is currently being grown by Larry Coia (a major grower in Vineland); Bellview Winery; Tomasello Winery; Autumn Lake Winery; and Fox Hollow Winery. Bellview Winery has bottled their first vintage and it will be on sale soon. Bellview also was the first New Jersey winery that I know that has planted Saperavi (which I wrote about after our two trips to the Finger Lakes). I still have not heard of any New Jersey winery that is growing or producing Amur (which I loved at Dr. Frank’s Winery in the Finger Lakes). But, Im hopeful…
Cheers!
Looking for more info on NJ wines and wineries?
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Coming Attractions
- A look at the new Renault Winery
- NJ Wine Bars
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