The beginning of Vermont’s wine industry was rather unconventional. In 1997, the state’s first winery opened with the unique purpose of protecting Vermont’s rural land from commercial development. By offering an alternative agricultural endeavor, the Snow Farm Winery’s mission encouraged farmers to keep land “open and working.”  

As a relatively new industry, vintners are only beginning to explore the state’s winemaking potential. However, winemakers quickly discovered why the state’s wine industry had been so long delayed: brutal northern winters. With a short growing season and frigid winters, a limited variety of grapes can be cultivated in Vermont. Thanks to grape breeding programs at the University of Minnesota, northern states have a growing number of cold-hardy vines at their disposal. These up-and-coming varieties include Marquette, Frontenac, St. Croix, La Crescent, Riesling, and Traminette. Some wineries also use grapes grown in neighboring states such as New York. Additionally, Vermont has a successful history of apple and fruit growing as well as beekeeping, which is reflected by the state’s high quality meads, ciders, and fruit wines.