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The Trapp Family Lodge Wine Cellar

and Weekly Wine Tastings

Raise a glass to a great vacation when you visit the Wine Cellar at Trapp Family Lodge in Stowe, Vermont. Our Wine Cellar is filled with varietals from all around the world, including Austria, Germany, and the U.S. Here, you can try all sorts of wines from our exclusive collection, including sweet, dry, robust, and fruity wines. As restrictions are lifted, the Wine Cellar will be available for private dinner parties. This intimate environment will bring your group closer together, all while enjoying great wine and food!

Upcoming Wine Tastings

Aug 4 - Grapes of Burgundy

August 7 - Italian Wines 2

August 11 - Wines from Languedoc-Roussillon

August 14 - French Whites

August 18 - Wines from Slovenia

Wine Grape Descriptions

White Wine Grapes

Chardonnay

This, the finest white grape in the world, makes America’s most sophisticated white wines, as well as France’s great white Burgundies. Rich, full-bodied, almost buttery, this grape has hints of fruit with a dry, lingering finish.

Sauvignon Blanc

Very dry, fresh, light bodied, and elegant. The predominant grape of France’s white Bordeaux, the Pouilly Fumé of the Loire, and the American Sauvignon Blancs and Fumé Blancs.

Chenin Blanc

A simple, medium-bodied, easy-drinking white wine with a hint of sweetness.

Riesling

The classic grape of Germany’s and Austria’s finest wines. Very full-bodied, dark gold in color, aromatic, and semi-sweet, with a smooth, long-lasting finish. Austria’s Rieslings are generally drier than the German version.

Pinot Gris

Italians call it Pinot Grigio, Alsacians used to refer to it as Tokay d'Alsace, and Germans label it Rulander or Grauer Burgunder. Most American plantings are in Oregon's Willamette Valley, where it makes a wine of substantial body and richness with fruit quality reminiscent of fresh melons and winesap apples.

Grüner Veltliner

The most widely planted grape in Austria, it shows distinct white pepper, tobacco, lentil and citrus flavors and aromas, along with high acidity, making it an excellent partner for food.

Red Wine Grapes

CABERNET SAUVIGNON

The King of all red wine grapes, comprises between 75% and 100% of all American varietals so named, as well as all the great red Bordeaux of France. Dry, big, full-flavored, heavy reds.

PINOT NOIR

The sole component of the great red Burgundies from France and the American Pinot Noirs. Dry, full-bodied, and very complex with a variety of flavors. Not quite as big in style as the Cabernet-based reds.

MERLOT

Traditionally is used as a blending grape to soften Cabernet. It is the primary grape in St. Emilion and Pomerol, and now in California. It produces wines which are very soft and fruity.

ZINFANDEL

The only grape variety unique to California. Dry, full-bodied, and rich in flavor, with hints of spices, herbs, black pepper, and berries.

BLAUFRÄNKISCH

This is Austria’s second most widely planted red grape, producing a sweet, earthy character along with high acidity, with raspberry aromas.

ZWEIGELT

Austria’s most widely planted red grape produces an easy-drinking wine, featuring cherry fruit and soft tannins.

SYRAH

The great red grape of the Rhone. Planted outside France, it is known as the Shiraz. Huge and complex, rich, spicy, with raspberry and blackberry fruit.