Wineries Near Pottstown and Beyond to Benefit from $2 Million Investment

CHADDS FORD PA – Pennsylvania is investing about $2 million in grants designated for wineries marketing and research studies. Its goal: to increase wine sales, production, and quality statewide, it said.

The money is being divided between two entities.

• The Pennsylvania Winery Association will receive $1.08 million over two years to develop a comprehensive marketing campaign for more than 400 wineries.
• Penn State University will receive more than $829,000 for a series of 11 different wine-related research projects.

Agriculture Secretary Russell Redding made the announcement Friday (Oct. 23, 2026) during a tour of the Penns Woods Winery in Chadds Ford.

Penns Woods Winery is the first Pennsylvania winery nominated for American Winery of the Year, in the 2026 Wine Enthusiast Wine Star Awards, Wine Enthusiast Magazine confirms.

Results generated by the marketing and research grants are anticipated to benefit wineries across Pennsylvania.

Local wineries and vineyards located within a 20-mile radius of Pottstown include Terra Pachem Winery, Boyertown; Manatawny Creek Winery, Douglassville; Ridgewood Winery on Daffodil Hill Farm, Bechtelsville; Ridgewood Winery, Birdsboro; Adello Vineyard and Winery, Perkiomenville; Stone Barn Cellars Winery, Spring City; Aulenbach Wines, Oley; and Evansburg Vineyards, Collegeville.

Top and below photos provided by the Pennsylvania Department of Agriculture

Production by PA Wineries Ranks 4th Nationally

William Penn planted the seeds of Pennsylvania’s wine industry, Redding observed. “What better place to celebrate than at Penns Woods, where his legacy continues,” he added. “Pennsylvania’s wine industry has grown, from transplanted vines in a colonial-era Philadelphia park, to the fourth-ranking wine producer in America.”

Pennsylvania ranks fourth in wine production in the nation, up from fifth in 2018, the U.S. Department of Treasury states. A 2024 study of the Economic Impact of the Pennsylvania Grape & Wine Industry found the industry supports 10,756 jobs. At the time they were paying wages of $518.2 million, and directly contributed $1.77 billion annually to the state economy.

Grants Amounts, and Goals, at Penn State

Individual grant amounts awarded to Penn State, and the goals set for its teams to achieve, include:

• $70,848, Researchers will develop new methods to reduce sulfur-related wine faults without relying on copper sulfate treatments, helping wineries improve wine quality through easily replicable solutions;
• $78,973, Consumer and industry research across the Mid-Atlantic region to better understand wine purchasing behaviors, barriers to consumption, and effective strategies for promoting Pennsylvania wines;
• $74,060, Piloting a tool that helps wineries identify wines at risk of developing sulfur-related off-aromas after bottling, supporting improved product quality and consistency;
• $96,846, Continuation of a multi-year study examining grapevine nutrient levels across Pennsylvania vineyards to help growers refine nutrient management practices and support long-term vineyard health and productivity;
• $38,919, Developing production budgets for Vinifera, Hybrid, and Concord grapes to help Pennsylvania growers better manage costs, improve profitability, and remain competitive;
• $71,999, Developing a practical diagnostic test to identify compounds that may cause undesirable sulfur-related odors in wine after bottling. The research aims to help PA winemakers identify potential quality issues before distribution;

And More Goals …

• $80,922, Continued field research in PA vineyards to evaluate grapevine nutrient levels and their relationships with vine growth, fruit quality, and yields. The project aims to develop more accurate, local nutrient recommendations to help growers improve productivity and long-term vine health;
• $42,214, Evaluating oxygen exposure throughout the wine-making process, from grape harvest through bottling, to reduce exposure points and improve wine quality, and shelf life;
• $97,860, Developing a cost-effective alternative to traditional barrel-aging and oxygenation methods, helping PA wineries improve wine quality and taste while reducing expenses;
• $84,811, Investigating how common winery equipment and storage practices affect oxygen exposure and wine quality, to help PA winemakers reduce oxidation, prevent spoilage, and improve wine stability; and
• $89,993, Researching naturally occurring yeasts and microbes to identify biological approaches that reduce reliance on added sulfites, prevent wine spoilage, and improve the quality of PA wines.

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