Local Wine Belongs at the Farm Market

June 12, 2014

Why Local Wine Belongs at the Farm Market

Robson’s Farm grows fruits and vegetables. Brick Farm Market bakes delicious breads. Tre Piani makes mozzarella.

Unionville Vineyards produces wine.

What could be simpler than bread, cheese, and wine? What could be more delicious? In the height of farm market season, when the tomatoes are ripe, red, and juicy, making dinner just gets so much easier. Even early in the season, with local greens and strawberries, salads are simple and delicious. And have you tried kohlrabi? Try it.

The local winery belongs at markets alongside the farm, bakery, and dairy. Wine is meant to be paired with food (ask Andrew at the Unionville stand for some recommendations – you’re sure to leave hungry). Our wine is meant to be consumed with friends and family over shared meals.

And our wine belongs at your local farm market.

  1. We are farmers. Unionville manages 54 acres of vineyard. We take great pride in using responsible agricultural management practices. We use models to minimize pesticide applications, and we employ preventative cultural practices. Currently, we are working with the New Jersey Agricultural Experiment Station (NJAES) on a trial of Italian varieties and also with the New Jersey Department of Agriculture to monitor grapevine pests. NJAES also installed a weather station at our site. Data gathered from this station will be useful not only to Unionville, but to all in the industry.
    Furthermore, Unionville is a proud member of the NJ Farmers' Direct Marketing Association. We sell most of our wines directly to you, the consumer. Check out our profile on the visit NJ Farms website. 
  2. We are foodies. We love food. We love talking about food. We love cooking and often use our own wines! TIP: The red wines are great for marinating meats (or tempeh, a vegetarian alternative).
  3. We are interested in teaching people about where wine comes from and how it is made. Our Single Vineyard series in particular showcases local terroir. Grapes used in making any one of these wines are sourced from a single site, allowing for an exquisite expression of the local environment. Our winemaker works his magic in making truly creative and delicious blends.

Unionville wines are artisan and hand-crafted, truly reflective of local people and place. We love interacting with customers, as well as fellow farmers and foodies, at farm markets throughout the state. 

Wondering where you can find us this season? Check out our Farmers Markets page. 

 





Leave a comment

Comments will be approved before showing up.


Also in Unionville Grapevine

It's our 25th Anniversary and I'm not sure what to say
It's our 25th Anniversary and I'm not sure what to say

September 04, 2018

Today, we are picking the first grapes for what is Unionville's 27th harvest. Two years after the first grapes were picked and fermented, they were sold in the newly-opened tasting room- 25 years ago. Although I've been thinking about this moment for about a year, we've started our anniversary celebration and I'm still struggling to put it all in context. 

In the past few years I've learned so much that could be shared with you now. I've spent hours at the township building, reading through letters written back and forth between parties involved in the winery's founding in the early 1990's. I've walked the vineyards, pausing with each "King of the Vineyard" as Conor calls them- the craggy, gnarly vines nearly as old as me. I've stared at the black and white photos in the hallway of the 1858 Farmhouse of the family and workers who tended to this property many decades ago.

View full article →

Unionville Vineyards Port Wine
Winter is coming and so is Port wine

November 20, 2017

It’s the most wonderful time of the year! I know that is cliché to say, but it truly is a great time at Unionville. We’ve got all of our reds pressed and in barrel. Cooler, stainless-steel fermentations are finishing up in tank, I’m finally able to breathe a little easier, and wake up a little later. With the holidays upon us, the wine making team has a lot on the mind, but one thing standing out is the blending, bottling, and release of Vat #23 – the latest rendition of our opulent Port wine. 

Port has a storied history at Unionville – the fortified delight has been made at the winery since its first vintage in 1993, Before we delve into that, we have to talk a little about how Port is made and the different styles in which it can be presented. Port, named for its origin country, Portugal, is typically a sweet or medium-dry red wine, fortified with distilled grape spirit, then cellared and bottled at different times and in different ways to present specific stylizations. The two most recognizable presentations of Port wine are Ruby and Tawny Ports. Ruby styles are young wines usually aged for only a couple of years (or less). They’re released early to showcase juicy acidity and fruity characteristics of young wine with fuller mouthfeel and complexity

View full article →

Unionville Vineyard Rose'
Robert Parker's Wine Advocate: The Results

September 13, 2017 1 Comment

Since I started at Unionville 5 years ago, it has always been a goal to have our wines evaluated by top critics. In the years since, John Foy at the Star-Ledger has called our wines "Napa worthy," and Stuart Pigott, who freelances for James Suckling and Wine Business Monthly wrote that our Syrah was the best expression of the grape in the United States. T.J. Foderaro at Inside Jersey Magazine, Alan Richman (Saveur), Robin Shreeves (Cherry Hill Courier-Post), Rosie Saferstein (NJ Monthly), and the Trenton Times' Susan Yeske have all added their voices to the coalition of the willing in the last couple of years.

Having Unionville in the pages of one of the major wine magazines had remained elusive, until last summer when Mark Squires, East Coast wine critic for the Wine Advocate sat down and tasted...

View full article →

Newsletter

Sign up to be the first to hear about our events!