Grape growers in places like New England and the Upper Midwest used to be limited to a few varieties like Concord. Even these grapes didn’t always ripen in our relatively short growing season, and even when they did ripen, they were suitable mostly for jelly and juice. Their “foxy” flavor was nothing that wine drinkers wanted in their glass.

But all that is changing. The University of Minnesota has an active grape breeding program, and they have created new varieties that not only survive the northern winter, but can be made into wine that is excellent by any standard. Another group of winter-hardy grape varieties was created by the late Elmer Swenson, a private breeder from Osceola, Wisconsin.

Vineyards that will survive to minus 25, minus 35, some even to minus 40 degrees F. are now being planted in places like Minnesota and Quebec. Excellent wine is being produced and sold at these vineyards, and more vineyards are being planted as fast as the vines can be propagated. Hardy table grapes are also being planted.

The world of grape growing has truly moved North.