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Ohio River Valley AVA

Ohio River Valley AVA
Wine region
Type American Viticultural Area
Year established 69, amended in 1987
Country United States
Part of Indiana, Kentucky, Ohio, West Virginia
Sub-regions Kanawha River Valley AVA
Climate region Continental/humid subtropical
Total area 16,640,000 acres (26,000 sq mi) (67,300 sq km)
Grapes produced Cabernet Franc, Cabernet Sauvignon, Catawba, Cayuga, Chambourcin, Chardonnay, Concord, De Chaunac, Marechal Foch, Melon, Merlot, Niagara, Pinot blanc, Pinot gris, Pinot noir, Reliance, Riesling, Rougeon, Roussanne, Sauvignon blanc, Sémillon, Seyval blanc, Steuben, Syrah, Traminette, Vidal blanc, Viognier

The Ohio River Valley AVA is an American Viticultural Area centered on the Ohio River and surrounding areas. It is the second largest wine appellation of origin in the United States (only the Upper Mississippi Valley is larger) with 16,640,000 acres (26,000 sq mi) (67,300 km2) in portions of the states of Indiana, Kentucky, Ohio and West Virginia. The area is mostly planted with hybrid grapes like Baco noir, Marechal Foch, Seyval blanc and Vidal. Of the Vitis vinifera found in the area Cabernet Franc, Cabernet Sauvignon, Chardonnay, Petit Manseng and Riesling are the most common.

The Ohio River Valley AVA is the birthplace of American viticulture. 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. Of the 570,000 gallons of wine that were produced each year in Ohio, 200,000 came from Brown County.


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