Wine might not be the first thing that springs to mind when you think of the Netherlands. After all, this is the land of Heineken and Amstel, the birthplace of jenever (the precursor to gin), and a country where the word “coffee shop” doesn’t necessarily involve caffeine.
Discover Dutch wine at an intimate tasting in Amsterdam. Join wine writer Vicky Hampton on Friday 6 March for six Dutch wines paired with regional cheeses. €75 per person: https://www.amsterdamfoodie.nl/product/dutch-wine-cheese-tasting/
And yet, wine has a longer history here than most people realise. The Dutch were growing grapes as far back as Roman times, and vineyards were common throughout the Middle Ages. For a mix of reasons, winemaking all but disappeared in the Lowlands after that – only to start making a comeback in the 1970s. Since then, the Dutch wine trade has blossomed, expanding from just seven wineries in 1997 (mostly in Limburg) to over 180 in 2025, with vineyards in all 12 provinces.
Where is wine made in the Netherlands?
Limburg, in the far south, is the heart of Dutch wine country. Its gently rolling hills (a rarity in the Netherlands), limestone-rich soils and slightly warmer climate make it particularly suitable for vineyards. Many of the country’s best-known producers are based here, and several areas have official protected status as recognised wine regions (known by the acronym “BOB”, which stands for Beschermde Oorsprongsbenaming).
Further west, Zeeland has emerged as an exciting area for wine. Its coastal climate and soils rich in ancient shell deposits lend wines a fresh, slightly saline character that works beautifully with seafood. In the east, Gelderland has become another key region, particularly around areas like the Betuwe and Achterhoek. These were traditionally fruit-growing regions, but vineyards now sit alongside orchards.
You’ll also find wine being made in Brabant, Flevoland and even as far north as Friesland.
What grape varieties grow best in the Dutch climate?
Rather than forcing unsuitable grapes to ripen, Dutch winemakers have taken a pragmatic approach. Many rely on modern hybrid grape varieties, often called PIWIs: crossings developed specifically for cooler, wetter climates. They ripen reliably, resist fungal diseases, and allow growers to work more sustainably with fewer chemical treatments.
You don’t need to memorise their names, but some of the most common include Johanniter, Solaris and Souvignier Gris (for the whites) and Regent, Cabernet Cortis and Pinotin (for the reds). These typically produce wines that are fresh, aromatic and food-friendly, with flavours ranging from apple and citrus to light spice and red berries.
Alongside these hybrids, classic cool-climate grapes also play a role. Varieties like Pinot Noir, Chardonnay, Riesling, Pinot Gris and Auxerrois can thrive in the right sites, particularly in Limburg. The results are usually restrained and elegant rather than rich or heavy.
What does Dutch wine actually taste like?
Most Dutch wines are light to medium-bodied, with bright acidity and a clean, fresh profile. White wines dominate, often showing flavours of citrus, green apple, pear and white flowers. Red wines tend to be lighter and juicier, with red fruit flavours rather than dark, jammy ones. Some are even great lightly chilled.
If you like big, oaky, powerful wines, Dutch wines might not be your thing. But the current trend for lighter, crunchier, food-friendly wines is working in the Netherlands’ favour.
And let’s not forget about Dutch sparkling, which I like to call the new Champagne. Dutch grapes tend to have naturally high acidity (crucial in sparkling wines), while producers have adopted traditional fermentation methods similar to Champagne.
Which Dutch wine producers should I look out for?
There are hundreds of small producers, but a few names come up again and again.
In Limburg, Apostelhoeve is often cited as the modern pioneer of Dutch wine. It remains one of the country’s most respected estates, particularly for whites (their Viognier is dreamy). Also in the south, Wijndomein St. Martinus is widely recognised for its experimental approach and broad range of grape varieties.
Further north in Gelderland, Betuws Wijndomein has built a strong reputation for fresh, structured wines that reflect the river-clay soils of the Betuwe. In Zeeland, on the southwest coast, De Kleine Schorre has played a key role in raising the profile of Dutch wine – it’s even served on KLM business class flights. Beyond the traditional heartlands, Wijngoed Wolf in Brabant and Frysling in Friesland show just how diverse and ambitious the Dutch wine scene has become.
Where can I taste Dutch wine in Amsterdam?
Because production is limited, Dutch wine isn’t everywhere. But you can find it if you know where to look. A handful of specialist wine shops in Amsterdam regularly stock Dutch bottles, including Vindict and Bilderdijk Wijnhuys. Availability changes often, so it’s always worth asking what’s in stock.
Another great way to discover Dutch wine is through guided tastings. Dutch wine makes far more sense in the glass than on the page, and tasting several wines side by side – with a bit of context and preferably some Dutch cheese – makes it much easier to understand the styles, grapes and regions without feeling overwhelmed.
I host small-scale Dutch wine & cheese tastings in Amsterdam, designed specifically for curious drinkers rather than wine experts. If you’ve ever wondered what Dutch wine actually tastes like, this is one of the easiest ways to find out.
Is Dutch wine worth trying?
In a word: yes! So long as expectations are set correctly. Dutch wine isn’t about prestige labels or age-worthy bottles. It’s about fresh flavours, a new generation of winemakers, and taking pride in local craftsmanship. Production remains small-scale – this is never going to be a mass-market wine country – but the quality is there and it’s improving with every vintage.