I live in Ohio. One thing many people don’t know is that Ohio has many excellent wine regions. I’m not saying it rivals California or Washington, but we hold our own. I’ve sampled a lot of Ohio wines–after all, what’s more fun than going to wine tastings and picnicking among grape vines?
Ohio has been producing wines since 1830. While you can find familiar grapes, like Riesling, Cab Sauv, Syrah, and Chardonnay, you’ll also find some more unique varietals perfect for Ohio’s terroir. This info is from Ohio Wines.
- Traminette (Tram-in-ett)–Aromas of tropical flavors, hints of spice, and a finish of pear and nutmeg. Crisp, off-dry to sweet. Full-flavor, medium-bodied.
- Vidal Blanc (Vee-dal-Blonc)–Flavors of citrus, pear and melon. Crisp, usually off-dry to semi-sweet. Light to medium-bodied.
- Chambourcin (Sham-boor-san)–Aromas and flavors of berry, nutmeg, or mocha. Medium-bodied.
- Seyval Blanc (Say-vol-Blonc)–Citrus bouquet with a scent of apple. Crisp. Light to medium-bodied.
Perhaps the most famous Ohio wine, thanks to Ray Bradbury, is Dandelion Wine. There is still a Dandelion Festival held each year in Dover, Ohio at Breitenbach Winery. You can get a lot of foods made with dandelions, as well as the eponymous dandelion wine, which is actually quite tasty. It’s one of my favorite sweet wines.