Top 100 wines of Pennsylvania

Discovering the wine region of Pennsylvania

Historic East Coast vineyard (planted from 1683 by William Penn). Cabernet Franc as flagship: fresh, peppery reds with notes of raspberry, ripe bell pepper, violet and fresh herbs, supple tannins. Colourful, fruity Chambourcin hybrid (cherry, plum), off-dry Vidal Blanc with exotic fruit, aromatic Traminette (rose, lychee). Also mineral Riesling and Chardonnay.

5 AVAs including Lehigh Valley and Lake Erie. Humid continental climate. Qualitative revival underway.

Discover the grape variety: Mourvèdre

Powerful, deep reds with firm tannins and dense texture, showing aromas of blackberry, leather, garrigue, black pepper, liquorice and animal notes (game, forest floor) with age. Star of Bandol AOC as a single variety and pillar of Châteauneuf-du-Pape, Gigondas and Costières blends. Also in GSM in Languedoc and Australia. A late-ripening variety of Spanish origin (Mataró/Monastrell).

Food and wine pairing with a wine of Pennsylvania

wines from the region of Pennsylvania go well with generally quite well with dishes of beef, lamb or spicy food such as recipes of blanquette of monkfish with small vegetables, oven-baked lamb stew or shrimp in coconut milk curry.

Organoleptic analysis of wine of Pennsylvania

On the nose in the region of Pennsylvania often reveals types of flavors of oak, red fruit or black fruit and sometimes also flavors of tree fruit, citrus fruit or tropical fruit. In the mouth in the region of Pennsylvania is a powerful with a nice balance between acidity and tannins.