Virginia wine

Virginia (wine region)
Official name	Commonwealth of Virginia
Type	U.S. state
Year established	1788
Country	USA
Sub-regions	Monticello AVA, North Fork of Roanoke AVA, Northern Neck George Washington Birthplace AVA, Rocky Knob AVA, Shenandoah Valley AVA, Virginia's Eastern Shore AVA
Total area	42,774 square miles (110,784 km2)
Grapes produced	Albariño, Barbera, Black Muscat, Cabernet Franc, Cabernet Sauvignon, Cayuga, Chambourcin, Chancellor, Chardonel, Chardonnay, Colombard, Concord, Corot Noir, De Chaunac, Fer, Gewürztraminer, Graciano, Grüner Veltliner, Malbec, Malvasia, Marechal Foch, Merlot, Munson, Muscat Canelli, Muscat Ottonel, Nebbiolo, Niagara, Norton, Petit Manseng, Petit Verdot, Pinot Blanc, Pinot Gris, Pinot Noir, Pinotage, Primitivo, Riesling, Rkatziteli, Roussanne, Ruby Cabernet, Sangiovese, Sauvignon Blanc, Scheurebe, Semillon, Seyval Blanc, Steuben, Syrah, Tannat, Tempranillo, Tinta Cão, Touriga Nacional, Traminette, Trebbiano, Verdelho, Vidal Blanc, Vignoles, Villard Blanc, Viognier, Zinfandel

Virginia wine refers to wine made from grapes grown in the U.S. state of Virginia. Wine has been produced in the area since the early days of European colonization in the 17th century. Virginia has hot humid summers that can be challenging to viticulture. Since 2000, Chardonnay has been the most produced grape variety, followed by Cabernet Sauvignon, Viognier, and Cabernet Franc.^{[citation needed]} French hybrids and native American grape varieties account for nearly 20% of total winegrape production in the state.^{[citation needed]}

As of 2007, the state has 2,400 acres (9.7 km²) under cultivation, an increase of 14% over the prior year. 5,600 tons were harvested in 2007, a 10% decline from 2006, the majority of which was Vinifera. The entire year's crop was valued at $7,800,000. The state ranks eighth in the nation for both bearing acreage and grape production. Albemarle County, in central Virginia, is the state's largest grape producer.

History

The vineyard at Thomas Jefferson's Montecello home did not produce wine until the late 20th century.

In the early 1900s, Charlottesville's Monticello Wine Company and its Virginia Claret Wine were so well-regarded that the city declared itself to be "the Capital of the Wine Belt in Virginia." The wine industry in Virginia enjoyed a significant rebirth beginning in the 1970s.^{[citation needed]}

The rebirth was led in part by the investment of the Zonin family of Italy in a new vineyard in Barboursville in 1976. Barboursville Vineyards served as a catalyst in the 1970s, alongside the now defunct Oakencroft Vineyards. Throughout the 1980s and 1990s, many other vineyards and wineries joined the mix and by 2009, over 163 wineries were operating in Virginia. By 2011 there were 192 wineries operating in Virginia.

While many different wines are produced throughout the Commonwealth, Cabernet Franc, Petit Verdot and Viognier do especially well.^{[citation needed]}

See also

• American wine

Further reading

• Logan Ward, "Jefferson's Virginia: America's hottest new wine country", Southern Accents magazine, October 5, 2006

External links

• Virginia Wine Marketing Office
• Virginia Wineries and Breweries, Official Tourism Website of the Commonwealth of Virginia
• Virginia Vineyard Association, Membership association of viticulturists and wineries.
• Virginia Wines on Facebook, Official Facebook Page for Virginia Wines.