Start with Viognier
Virginia's signature white grape shows what makes the state's wines distinctive.
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Wine Regions
The Virginia wine region has quietly become one of the East Coast's most exciting places for wine. Here is what grows well, which areas to know, and how to plan a tasting trip.
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Virginia’s vineyards spread from the Chesapeake Bay to the Appalachian Mountains, with the heaviest concentration in the rolling foothills of the Blue Ridge. Winemaking here has deep roots: Thomas Jefferson famously tried, and failed, to grow European grapes at his Monticello estate near Charlottesville. Modern growers have succeeded by choosing the right grapes and sites. The climate is the main challenge. Summers are hot and humid, rain can arrive at harvest, and hurricane remnants sometimes sweep through in early fall. Winters bring cold snaps and spring frosts can damage young buds. Growers favor hillside vineyards with good airflow and grapes with thick skins or loose bunches that resist rot. The Virginia wine region rewards that careful matching of grape to site with wines that are often more restrained and food-friendly than California’s, sitting stylistically between Europe and the West Coast.
Viognier is Virginia’s official signature grape. Its thick skin handles humidity, and it makes aromatic whites with apricot, peach, honeysuckle, and a rich, oily texture. Our Viognier vs Chardonnay comparison explains how it differs from the more familiar white. Cabernet Franc is the most dependable red because it ripens earlier than Cabernet Sauvignon and copes with cool, wet years. Expect red cherry, raspberry, dried herbs, and a hint of pepper, in a medium-bodied style. Petit Verdot, a minor blending grape in Bordeaux, shines here as a deep, dark, floral varietal wine and in blends. Petit Manseng, from southwest France, has become a rising star: tropical, tangy, and made dry or lightly sweet. Norton, a native American grape first grown in Virginia, makes inky, grapey reds.
Virginia has several American Viticultural Areas, or AVAs. The Shenandoah Valley lies between the Blue Ridge Mountains to the east and the Alleghenies to the west, and extends slightly into West Virginia. Mountains on both sides block some rain, so it is drier than much of the state, and higher elevations bring cooler nights. Limestone and shale soils drain well. The valley is known for fresh Riesling, Chardonnay, Cabernet Franc, and some Pinot Noir. Monticello, around Charlottesville, is the state’s historic heart, with warm hillsides suited to Viognier, Cabernet Franc, and red blends. Middleburg, in Northern Virginia near Washington, D.C., is horse country dotted with tasting rooms making Bordeaux-style reds and Chardonnay. Virginia’s Eastern Shore, between the Chesapeake Bay and the Atlantic, is flatter and maritime, giving lighter, crisper wines.
Start with a Virginia Viognier to taste the state’s signature white: look for one with ripe peach fruit balanced by fresh acidity rather than heavy alcohol. Next, try a Cabernet Franc. Virginia versions are often lighter and more herbal than California reds, closer in spirit to the Loire Valley, and they show the state’s cool, savory side. Then explore a Petit Manseng and a Bordeaux-style red blend, which is where many producers put their best grapes. Finally, if you see Norton, give it a try for a taste of a truly American grape with bold, grapey, slightly tangy flavors. Serve Viognier and Petit Manseng at 50–55°F so their aromas show, and the reds at 60–65°F. Most Virginia wine is sold at tasting rooms and regional shops, so visiting is one of the best ways to find it.
Virginia’s food traditions give its wines great partners. Salty, smoky country ham is a state classic, and it pairs beautifully with Viognier or an off-dry Petit Manseng, whose fruit balances the salt; see our wine with ham guide for more. From the Chesapeake Bay, sweet crab cakes love the richness of Viognier or Chardonnay. Briny local oysters call for a crisp, unoaked white or a sparkling wine. Cabernet Franc, with its herbs and bright acidity, works with roast chicken, pork barbecue with a vinegar-based sauce, mushroom dishes, and grilled vegetables. Bordeaux-style blends and Petit Verdot stand up to grilled steak, venison, and lamb. Norton is fun with barbecue ribs and burgers. Don’t forget Virginia peanuts as a salty snack with sparkling wine.
Virginia wine country is easy to reach: many Northern Virginia tasting rooms are about an hour from Washington, D.C., while Charlottesville makes a central base for the Monticello area. The Shenandoah Valley is a beautiful drive along the Blue Ridge, and you can pair tastings with hiking in Shenandoah National Park or a drive on Skyline Drive. Autumn is the peak season, with harvest and fall color in October, so weekends get busy; go on weekdays when you can. Many tasting rooms have patios, mountain views, and food, and some welcome families and dogs, though policies vary. Wineries are spread out along country roads, so plan a designated driver or a tour. Review tasting room etiquette before you go, and compare the experience with Long Island farther up the coast.
| Grape or Style | Character | Try It With |
|---|---|---|
| Viognier | Aromatic, peach, apricot, honeysuckle, rich texture | Crab cakes or country ham |
| Petit Manseng | Tropical, tangy, dry to lightly sweet | Spicy dishes or salty ham biscuits |
| Cabernet Franc | Medium body, red cherry, herbs, pepper | Roast chicken or pork barbecue |
| Petit Verdot | Dark, inky, violet, firm tannins | Grilled steak or venison |
| Bordeaux-style red blend | Structured, blackcurrant, cedar | Lamb chops or prime rib |
| Norton | Bold, grapey, tangy, low tannin | Barbecue ribs or burgers |
Virginia's signature white grape shows what makes the state's wines distinctive.
October weekends get crowded. Weekday tastings are calmer and more personal.
This tangy, tropical white is one of Virginia's most exciting rising grapes.
Learn Your Taste
Answer a few simple questions and discover styles that fit your palate.
Take the Wine QuizViognier. The state named it Virginia's signature white grape because it handles the humid climate well and makes rich, aromatic wines with peach, apricot, and floral notes. Cabernet Franc is widely considered the top red.
Yes. Virginia has developed a strong reputation over recent decades, especially for Viognier, Cabernet Franc, Petit Verdot, and Bordeaux-style blends. Styles tend to be balanced and food-friendly, between European and Californian wines.
Norton is a native American red grape first grown in Virginia in the early 1800s. It makes deep purple, grapey wines with bright acidity and low tannin. It resists disease well, making it suited to humid climates.
Its cooler, drier climate and limestone soils suit fresh whites like Riesling and Chardonnay, plus elegant reds like Cabernet Franc and some Pinot Noir. Wines tend to be crisper and lighter than those from warmer parts of Virginia.
Fall is the favorite, with harvest and colorful foliage in October. Spring and early summer are greener and quieter. Summer is hot and humid, but many tasting rooms have shaded patios and mountain breezes.
Many Northern Virginia wineries in Loudoun and Fauquier counties, including the Middleburg area, are roughly an hour's drive from Washington. Charlottesville and the Shenandoah Valley are farther, about two to three hours away.
