Guides to Wine

Most red drinkers start with Merlot or Cabernet Sauvignon. Virginia’s Chambourcin is the under-the-radar hybrid that thrives here and pairs with real-life weeknight food. Learn what it tastes like, how to serve it, and where to find standout bottles.

Pinot Noir is a cool-climate classic that thrives in a handful of Virginia’s highest, breeziest sites. Here is how it tastes here, how to serve and pair it, and the producers to know—including houses crafting traditional-method sparkling wines with Pinot Noir.

Viognier is the white that seduces with perfume before a sip ever hits the lips. Apricot, peach, honeysuckle, and a hint of ginger define its signature style. In Virginia, this grape has become a calling card for wineries that favor richly textured, dry whites.

Petit Verdot is one of Virginia’s quiet powerhouses. This late-ripening Bordeaux grape delivers saturated color, floral aromatics, firm tannin, and structure that make it a favorite for both blending and varietal bottlings in the Commonwealth.