New Jersey, a small, but densely populated state bordering the Atlantic Ocean, may not seem like a place where wine is of any significance, but today, it is the seventh largest wine producing state in the nation. There is a total of just under 50 wineries; there are three AVAs, with most acreage in the southern counties. The southern part, with sandy soils is warmer, while the northern counties, with more shale and loam soils, are cooler. Leading varieties include Cabernet Sauvignon, Merlot, Chardonnay, Riesling, Niagara and Chambourcin; there are also many fruit wines made in New Jersey, produced from about two dozen fruits, including cherries, cranberries, apples and plums. (Wine/Appellations)