Climate

• All five of Virginia's main regions have vineyards and wineries. That's because the state offers the right soil and climate for growing different types of grapevines. The western part of the state's granite-based soil and the sandy loam of the east provide good drainage for grapevine growth. The temperate climate --- not too hot, not too cold --- ensures a 160- to 200-day growing period.
  
  

European Varieties

• Almost all of Virginia's commercial vineyards grow chardonnay and cabernet Franc vines. Chardonnay grapes produce medium- to full-bodied dry to sparkling wines, while the cabernet Franc grape produces wine with a spicy aroma that's consider to be the best red in Virginia. Other successful varieties include viognier and petit manseng, dry white wines, and petit verdot, a medium-bodied red wine.
  
  

Hybrid Varieties

• Popular hybrid grapevines in Virginia include Vidal blanc and chambourcin. A white, French hybrid, Vidal blanc likes the warm, humid climate of Virginia. It produces large, golden grapes that make crisp, sweet and ice wines. Chambourcin, a French-American hybrid, produces grapes used to create dry, full-flavored wines with a hint of berries.
  
  

American Varieties

• Though not as popular as European varieties, grapevines from American origin have sprung up in vineyards across Virginia. Norton grapes have been grown in the area since before the Civil War and produce rich, fruity wines. Other American grapes include Concord, used to make semidry, semisweet and sweet wines, and Niagara, which produces a simple, fruity wine.