Believe it or not, wine isn’t exclusively made from grapes. In fact, basically any of your favorite fruits or berries can be fermented, bottled, poured into a stemmed glass, and sipped throughout the year. They’re just as nuanced, diverse, and drinkable as their traditional white or red counterparts, but with an even greater variety. The process is popular for home winemakers, in cooler climates like Scandinavia, and, lucky for us, for four vineyards in Rhode Island.
Leyden Farm Vineyard & Winery
boasts a long list of “fruit essence” wines. There’s Peach Mist, Siberian Blue (from blueberries), Apple Jack Russell, Lazy Watermelon, Samson’s Wildberry (with pomegranate), and Golden Sangria (from oranges). Plus, new additions include American Cranberry and American Cranapple. 160 Plain Meeting House Road, West Greenwich.
Nickle Creek Vineyard
makes seasonally oriented varieties like Summer Blueberry, Wicked Peach, Strawberry Blush, Raspberry Bliss, and Autumn Cranberry. 12 King Road, Foster.
Tapped Apple Winery & Cidery
lets no apple go to waste. Besides turning them into hard ciders, they are fermented into red and white wines, like Watch Hill White and Cerise Noir. 37 High Street, Westerly.