The state's wine production, at 402,000 gallons in 1992, is the 12th highest in the country. The state's 50 wineries make a huge variety of wines. They range from Concord and Cayuga, both from Native American grapes, to French-American hybrids such as Seyval and Chambourcin and European Vinifera such as Chardonnay, Cabernet Sauvignon and Pinot Noir. Many wineries produce fruit wines from apples, peaches and even blueberries. By law, Pennsylvania wine must be made only from Pennsylvania fruit.
Most wineries grow some or all of their own grapes.
They buy what they don't grow from private vineyards. A few wineries buy grape juice for some wines. The State Store system carries several Pennsylvania wines, but by no means all of them. The specialty and super stores have the widest selection. The best source, of course, is at the winery.