More places around the world make wine today than ever before, and part of the reason is that global climate change has moderated the temperatures in places than once were so cold in winter that they often led to vines freezing and dying.

As temperatures have risen, winter doesn’t automatically spell doom for the more traditional grapevines, which has led to far more places focusing on making dry wine that’s more traditional than it once was.

Michigan, Wisconsin, Idaho, Minnesota and New Mexico wineries today produce some excellent wines. The only real drawback they face is the historic disparagement that goes with wines from places that previously didn’t make much worth drinking. Today, you can find a lot of fine wine in places that once struggled to make anything palatable.

The other benefit is that some of these relatively obscure regions now also produce more than one or two grape varieties that are not only interesting but can be exciting. The problem is, again, locals often do not know how good these wines can be. Here are just a few of the local winners:

Virginia

Viognier, cabernet franc and petit verdot now star in the state that Thomas Jefferson always hoped could be wine country. I have tasted several Virginia wines that are world class and compete with the best anywhere, including cabernet sauvignon.

Minnesota

Many special hybrids, known locally as the Minnesota varieties, now produce remarkably tasty wines. Included are (whites) La Crescent and Brianna and (reds) Frontenac and Marquette.

Michigan

Besides exceptional rieslings of all sweetness levels, Michigan’s twin upper peninsulas today produce superb reds from Gamay Noir, Blaufrankisch and several other varieties.

Midwest

Literally two dozen hybrid grape varieties flourish in the U.S. heartland like Vignoles, Norton, Edelweiss, Seyval, Traminette and Vidal.
Some of the more traditional wine-growing locations around the world include some that focus on certain grape varieties that claim dominance. Most wine lovers already know about them, but even here, new varieties are springing up all the time.

Piedmont

In this northern Italian district, nebbiolo is the unquestioned king of red wines, especially since it produces one of the most long-lived of reds, Barolo.

However, even when it’s made as a lower-priced version, like Langhe nebbiolo, the wine can be special. Now, we are beginning to see a wider selection of Barbera wines from the same district and at fair pricing.

South Africa

The widely planted chenin blanc grape makes some of the more interesting wines coming in from South Africa. Also, it’s classic and slightly warmer regions also produce exceptional red wines, like cabernet and Pinotage.

New Zealand

Most American wine buyers adore sauvignon blanc from this two-island nation in the Southern Hemisphere, but within the last decade we’ve begun to see some remarkable NZ pinot noirs from a half dozen different regions. And very soon, cooler climate syrah from New Zealand will play much more important role for American buyers.

France

This is where great wine began, and most of the world’s paradigms are still produced in their original styles here. One truly new thing here is dry rose wines from Provence and other southern French districts, many of which are now staples in wine stores that specialize in distinctive springtime sipping wines.

Germany

Almost everyone who loves fine wine appreciates some form of German riesling. One new thing here is that demand for the drier rieslings has risen significantly in the last two or three years. Thus, riesling pricing has risen as well.

Now, however, the latest word is that Germany’s slight increase in temperature due to global climate change has given winemakers there an opportunity to make truly magnificent pinot noirs, the best of which are now selling here for elevated prices.

2021 Brancott Sauvignon Blanc, New Zealand “Flight Song” ($16) — The largest winery in New Zealand began making a low-alcohol, low-calorie sauvignon blanc more than a decade ago and it was quite a success. The company’s latest effort is 20% lower in calories than its traditional wine because it has only 9% alcohol. It has the traditional herbal aromatics you would expect to find in a New Zealand sauvignon blanc, but the taste is a little lighter and simpler, and slightly sweet. An appealing alternative in a lower-alcohol style of wine.