Kansas Wine Country

When someone mentions Kansas the first thought might be Dorthy and Toto Standing on the Yellow Brick Road and Dorthy saying "Toto, I don't think we are in Kansas anymore." So if someone mentions visiting Kansas Wine Country, the question is Kansas, wine, really? You must be joking right. Amongst the wheat fields and dry grass lands and tornado's. Yes, there are vineyards and wineries in Kansas. In the Heartland of America you will find some wonderful vineyards. 

For the remainder of March and into April, I will be highlighting some of the vineyards that Kansas has to offer.

If I forget to mention a winery that you have visited or enjoy, please feel free to comment and let me know.

Kansas Wine History
 

At one point in its history, Kansas produced a sizable amount of grapes and has a long history of grape growing and wine making. In 1901, despite Prohibition, over 5,000 acres of Kansas vineyards were still producing grapes. Kansas prohibited the sale of alcohol after prohibition ended and by 1933 vineyards fell into neglect and eventual decline. In 1985, Kansas passed the Farm Winery Act establishing guidelines for wineries and by 2005, 13 licensed farm wineries in Kansas produced 50,000 gallons of wine from only 170 total acres of grapes. Today there are 23 farm wineries from central to northeastern Kansas.

Kansas Grape Varieties

Kansas vineyards produce wines from American native, American hybrid and French Hybrid grapes. These wines have won awards not only in the Midwest, but also on a National level, and the wine community is coming to recognize the value and unique quality of Kansas wines. The following is a brief guide of native grapes grown in Kansas vineyards:

NORTON (also known as CYNTHIANA) - Norton grapes produce a robust red wine that is dry in style and similar to Cabernet Sauvignon, but also has the distinct berry flavors of Zinfandel.
CHAMBOURCIN - Chambourcin grapes make a medium bodied red wine similar to Pinot Noir, with a pleasing fruity aroma. Chambourcin is a French/American hybrid and can produce wines of light to medium body with fruity aromas, cherry and earthy/spicy complexities. Chambourcin goes well with barbecue, pork, and grilled dishes.
ST. VINCENT - This hybrid makes a red wine that is delicate and elegant. Often used for Nouveau style wines in the Fall, it also can have a Burgundian character and is occasionally slightly sweet, regarded by some as vaguely similar to a young Italian Chianti wine.
SEYVAL - This hybrid white grape makes a dry or semi-dry white wine with a crisp, refreshing flavor similar to Chenin Blanc. It can be fermented in barrels to take on the oak characteristics of a Chardonnay. Semi-dry Seyval pairs well with pork and Asian cuisines, while a barrel-fermented Seyval complements the flavor of poultry and rich cream and butter-based sauces.
CHARDONEL - This hybrid is actually a cross of the Chardonnay grape and the Seyval grape listed above. Chardonel is usually barrel fermented and is very dry. Chardonnel goes well with heavier seafood dishes as well as chicken with cream sauces.
VIGNOLES - This white grape is used to make a wide range of wine styles from quite dry to wines resembling late harvest wines. In both swee and dry styles Vignoles makes an amazingly flavorful for wine sipping on the deck or enjoying with anything Thai or Mexican.
MELODY - This white-wine hybrid grape was bred in the Finger Lakes region of upstate New York. Its parents are European and American. Melody is light-bodied with a crisp, refreshing acidity and is a perfect compliment to fish and poultry.
FREDONIA - A cousin of the Concord grape, this red grape is native to North America. The wine is full bodied and fruit forward with a delightfully crisp astringent finish and is a perfect match for Sangria in the summer and mulled wine in the winter.

Enjoy your wine tour of Kansas and when you visit one of the vineyards that I will be blogging about, let them know I sent you.

Have a great tour

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