Virginia wine

Virginia

Wine region
Official name	Commonwealth of Virginia
Type	U.S. state
Year established	1788
Country	USA
Sub-regions	Middleburg AVA, Monticello AVA, North Fork of Roanoke AVA, Northern Neck George Washington Birthplace AVA, Rocky Knob AVA, Shenandoah Valley AVA, Virginia's Eastern Shore AVA
Climate region	Humid subtropical with maritime and continental in highland areas
Total area	42,774 square miles (110,784 km2)
Grapes produced	Aglianico, 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 primarily 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, and only within the last twenty years has the industry developed beyond novelty status. By tonnage, Vitis vinifera varieties represents 75% of total production. French hybrids varieties account for nearly 20% of total wine grape production in the state, while American varietals make up only about 5% of the total. As of 2012, the top 5 varietals produced are Chardonnay, Cabernet Franc, Merlot, Vidal blanc and Viognier.

As of 2012, the state has approximately 3,000 acres (12 km²) under cultivation, with a total harvest of over 7,500 tons. The state ranks fifth in the nation for both bearing acreage and grape production. The central and northern Virginia counties, in particular those located just east of the Blue Ridge Mountains, account for the significant majority of the state's production.

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 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 2012 there were over 230 wineries operating in Virginia. Almost all of these are small, family-owned vineyards and wineries, and only the very largest have developed distribution networks. As a result, the wineries rely on wine tourism and direct sales for most of their revenue. To encourage visitors, they often play host to special events with music, food, and other activities. As Virginia wines sold in Virginia have the requirement that the majority of the grapes used must be grown in Virginia, and since Virginia is not growing enough grapes to support the number of wineries, one Floyd County winery has expanded its operation in a five-year contract to export its wines to China. Chateau Morrisette, with the help of Governor Bob McDonnell's office, will be exporting its Merlot to China, and plans to add other wines later.

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Wikipedia