Ohio Wine Varietals

So what types of wine can you expect to enjoy in Ohio? Many types of grapes successfully thrive in the soil across the state. And like these vines, the number of Ohio wineries and types of wine produced continue to grow.

Ohio has what is known as “cool climate viticulture”, similar to many European, Australian, and even California growing regions. The resulting wines made from cool climate grapes have full fruit flavors, but slightly higher acidity. The wines have a clean, crisp flavor and go very well with food.

Aromatic-wines

Serve wines chilled–between 45°F and 55°F

Riesling (Reez-ling)–
Flavors of peach, apricot, and citrus fruits. Delicate, can be nearly dry to semi-sweet. Medium bodied.

Vidal Blanc (Vee-dal-Blonc)–
Flavors of citrus, pear and melon. Crisp, usually off-dry to semi-sweet. Light to medium-bodied.

Gewurztraminer (Geh-vertz-tram-me-ner)–
Spicy citrus aroma, lycheenut, floral notes. Dry to semi-sweet. Full-flavor, medium bodied.

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.

Red-wines

Serve wines between 55°F and 65°F

Cabernet Franc (Cab-er-nay-Fronk)–
Spicy, fruit character. Medium-bodied.

Cabernet Sauvignon (Cab-er-nay-So-vin-yawn)–
Black cherry and black current to mint and cedar. Tannic. Medium to full-bodied. Often oaky.

Pinot Noir (Pe-no_Nwahr)–
Flavors of earth, smoke and cherry. Medium-bodied.

Chambourcin (Sham-boor-san)–
Aromas and flavors of berry, nutmeg, or mocha. Medium-bodied.

Syrah (Sir-rah)–
Black raspberry, dark cherry, peppery, cigar box.

Dry-white-wines

Serve wines chilled–between 45°F and 55°F

Chardonnay (Shar-don-ay)–
Fruit, hint of apples, citrus, vanilla or nut. Smoky to buttery and creamy. Dry, Medium to full-bodied. Sometimes aged in oak.

Pinot Gris/Grigio (Pee-no-gree/gree/gee-oh)–
Bright and citrusy, nice fruity aromas with hints of green apple and delicate herbal flavors. Crisp and clean, Medium to full-bodied.

Seyval Blanc (Say-vol-Blonc)–
Citrus bouquet with a scent of apple. Crist. Light to medium-bodied.

Chardonel (Shar-don-el)–
Similar to Chardonnay with crisp acidity. Aromas of bananas and apples.

Specialty-wine

Serve wines chilled – between 45°F and 55°F

Ice Wine–
Honey and fruit flavors including peaches, apricots, and pineapple. Sweet. Best paired with dessert.

Rosé and Blush–
Light and fruity. Often white and red wine blended together to give a blush/rosé color.

Sparkling–
Methode Champenoise style (Secondary fermentation in the bottle).
Can be dry to semi-sweet.

Port & Sherry–
Sweet dessert wines made by adding grape spirits after fermentation. Flavors of sweet raisins, dates, almonds, chocolate and coffee.