When you think of wine, places like Italy, France, and California come to mind. Hardly ever do wine connoisseurs think of New Jersey as a place to find exceptional wines. However, in blind taste tests, participants choose New Jersey wines over California varieties. Over the past decade, New Jersey has become the seventh largest wine producing state in the country, producing 1.5 million gallons of wine annually. This rise stems from the passing of the New Jersey Farm Winery Act of 1981 which relaxed prohibition-era restrictions on wine production. Previously considered a hindrance, New Jersey’s varying micro-climates have proven to be an asset to wine production. Colder mountainous climates are ideal for producing dry wines, while warmer coastal regions are excellent for producing Bordeaux-style red wines. New Jersey wineries rely mainly on local demand to keep ahead of production costs. The Garden State Wine Growers Association hosts wine festivals and tours to bring people together over a glass of wine.
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