The three major wine grape categories produced in New Jersey are Vinifera, French-American Hybrids, and Native American. Very little native American is produced anymore due to the more sophisticated palates of consumers. Although the New Jersey industry strives to produce more Vinifera wines due to their superior quality and consumer recognition, their inherently delicate nature makes them more prone to pests, diseases and cold intolerance. French-American Hybrids are predominantly produced in New Jersey because of their hardy nature and excellent quality. New Jersey's 16 wineries produce about 190,000 gallons of wine per year, placing New Jersey in the top 15 wine-producing states in the nation.
Most wineries are family-owned and operated.
All are open for tours and offer a selection of fine wines for tasting and sales. There are over 40 different varieties of wines available in the Garden State ranging from dry and semi-dry table wines to sparkling, fruit and dessert wines.