|Official name||State of Ohio|
|Years of wine industry||1823-present|
|Sub-regions||Grand River Valley AVA, Isle St. George AVA, Lake Erie AVA, Loramie Creek AVA, Ohio River Valley AVA|
|Total area||44,825 square miles (116,096 km2)|
|Grapes produced||Aurore, Baco noir, Cabernet Franc, Cabernet Sauvignon, Carmine, Catawba, Cayuga, Chambourcin, Chancellor, Chardonel, Chardonnay, Chelois, Concord, De Chaunac, Delaware, Geisenheim, Gewürztraminer, Kerner, La Crosse, Landot, Lemberger, Leon Millot, Marechal Foch, Merlot, Niagara, Pinot gris, Pinot Meunier, Pinot noir, Rayon d'Or, Reliance, Riesling, Sangiovese, Sauvignon blanc, Seyval blanc, Steuben, Traminette, Vidal blanc, Vignoles, Zweigelt|
|No. of wineries||over 110|
Ohio wine (or "Ohioan wine") refers to wine made from grapes grown in the U.S. state of Ohio. Historically, this has been wine grown from native American species of grapes (such as Vitis labrusca), not European wine grapes, although hybrid and Vitis vinifera grapes are now common in Ohio. Currently, over 110 commercial wineries operate in Ohio, and there are five designated American Viticultural Areas partially or completely located within the state.
Wine has been produced in Ohio since 1823 when Nicholas Longworth planted the first Alexander and Isabella grapes in the Ohio River Valley. In 1825, Longworth planted the first Catawba grapes in Ohio. Others soon planted Catawba in new vineyards throughout the state and by 1860, Catawba was the most important grape variety in Ohio. At this time, Ohio produced more wine than any other state in the country, and Cincinnati was the most important city in the national wine trade. As in many other states, Prohibition in the United States destroyed the Ohio wine industry, which has struggled to recover.
Many wineries in Ohio are members of the Ohio Wine Producers Association. The site includes resources for produces and consumers, including an extensive calendar of Ohio Wine events. It also includes the Ohio Wine Hall of Fame.