Wine Making is a New Jersey Tradition

New Jersey's nickname -- the Garden State, is well earned. New Jersey is known for its tomatoes, peaches, cranberries, blueberries, and many other fruits and vegetables. But the Garden State is also becoming well-known for the product of some of its fruits -- specifically award-winning New Jersey wines.

Wine making has been a tradition in New Jersey for well over 200 years. New Jersey wines have been winning awards since 1767 when London's Royal Society of the Arts recognized two New Jersey vintners for their success in producing the first bottles of quality wine derived from colonial agriculture.

Today, close to two dozen wineries flourish in New Jersey. The oldest member of the state's wine industry, dating back to 1864, is Renault Winery, which is also one of the nation's oldest continuously operating wineries. During prohibition, Renault produced sacramental wines and medicinal "tonics." Renault Wine Tonic was sold in almost every pharmacy in the country and was fortified by a whopping 22% alcohol content (today the standard is from 9% to 14%).

From the end of prohibition in 1933 until 1981, New Jersey law restricted the number of wineries to one per one million inhabitants. This rule effectively limited New Jersey to seven wineries. The Farm Wine Act of 1981 removed this requirement and allowed the industry to grow to the current number of wineries. This law had also made it possible for wineries to sell their wines at five offsite sales outlets.

Today, wineries are found in ten of New Jersey's counties, both in northern New Jersey and in the south. The viticultural region in the south date back to the 1800s when a thriving wine and grape juice industry was concentrated in Vineland, Atlantic County. (In fact, it was the abundance of grape vines that led the Vikings to give the name "Vineland" to the region in South Jersey.) Southern Jersey wineyards are characterized by a maritime climate (moderated by the winds from the ocean and bays) with flat to low hills and sandy soil.

The northern viticultural regions have developed over the past two decades. This area is typified by hilly terrain and hillside vineyards with limestone or shale soils. In 1988, the first federally-designated viticulture area within the New Jersey borders was established in Warren County.

New Jersey's wineries produce more than 1,000,000 gallons of wine annually, making New Jersey the fifth largest wine producing state in the nation. New Jersey is also the fifth largest wine-consuming state in the U.S. (at 3.07 gallons per person), with New Jersey wines accounting for approximately 1% of wines consumed here.

New Jersey wineries produce over 40 different varieties of wines, ranging from dry to semi-dry table wines to sparkling, fruit and dessert wines. These wines represent the three major wine grape categories grown in New Jersey -- Vinifera (better known as "Old World" European grapes), French-American Hybrids and Native American.

While many wineries are family owned and operated, the wines produced are becoming more and more sophisticated. Each year New Jersey wines win numerous awards at state, regional, national and international competitions.

New Jersey wineries are located in some of the most beautiful countrysides in New Jersey. All are open for tours and tastings (however, groups should make appointments). Visit to taste the award-winning wines, meet the wine makers, enjoy the beautiful countryside or attend the many festivals and activities that are scheduled throughout the year. Art shows, concerts, craft shows, picnics, grape-crushing parties, and holiday festivals are just some of the activities that New Jersey wineries host throughout the year.