Lucky for visitors, Vermont wine and cheese can be savored at wineries, restaurants, and cafes, and purchased at farmers’ markets and annual festivals including the Vermont Life Wine and Harvest Festival and the Vermont Cheesemakers’ Festival.
Flavorful cold hardy grapes, like Frontenac, Reisling, and Lacrescent, are a key ingredient to Vermont’s delectable wines. Hand-crafted varieties of reds, whites, and dessert wines offer a full range of choices, as do fruity wines made blueberry, rhubarb, apple and raspberry. Also, liqueur-like ice wines are not to be missed. These are made from grapes harvested after the arrival of winter, when the juice of the grapes is highly concentrated and super sweet. To sample Vermont’s delicious wines, plan on visiting wineries around the state for tastings and tours.
Vermont is home to more than 30 cheesemakers using milk from sheep, goats and cow breeds ranging from Dutch Belted to Brown Swiss and Jerseys. The variety of cheeses seems almost endless – fresh, cheddars, alpine, and blues and all their iterations. Whether the unique flavor – a hint of fresh grass or fresh basil – is due to what the cows have eaten or the endless creativity among cheesemakers, more than 150 varieties are available. Conduct your own taste test and visit farms and shops on the Vermont Cheese Trail.