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Virginia

In the early 1600s, Virginia was one of the first states to plant grapes and make wines. Starting in 1773, Thomas Jefferson made repeated attempts (with little success) to grow VITIS VINIFERA vines on his estate, Monticello. By the end of the nineteenth century, Virginia was one of the more important wine-producing areas in the United States. Unfortunately, the temperance movement and PROHIBITION destroyed most of the existing industry. A resurgence began in the early 1970s when VINTNER Dr. Archie Smith III first planted HYBRIDS like SEYVAL BLANC and then later VITIS VINIFERA vines at his Meredyth Vineyards. After New York, Virginia is considered the most important producer of quality wines on the East Coast. In 2002, more than seventy licensed wineries were producing wines from over 2,000 vineyard acres. More than 70 percent of this acreage is planted with Vitis vinifera grapes like BARBERA, CABERNET FRANC, CABERNET SAUVIGNON, CHARDONNAY, GEWÜRZTRAMINER, MERLOT, PINOT GRIS, PINOT NOIR, RIESLING, SAUVIGNON BLANC, and VIOGNIER. Chardonnay is the most popular variety and seems to do best in this climate. Hybrids like CHAMBOURCIN, Seyval Blanc, and VIDAL BLANC are also popular. Virginian vineyards are scattered throughout the state, but the majority are between Charlottesville and the Maryland border, on the eastern slopes of the Blue Ridge Mountains. Virginia has six designated VITICULTURAL AREAs: MONTICELLO AVA, NORTH FORK OF ROANOKE AVA, NORTHERN NECK GEORGE WASHINGTON BIRTHPLACE AVA, ROCKY KNOB AVA, SHENANDOAH VALLEY AVA, and VIRGINIA’S EASTERN SHORE AVA.
Related Links: Shenandoah Valley AVA, Virginia's Eastern Shore AVA
© Copyright Barron's Educational Services, Inc.
1995 based on THE WINE LOVER'S COMPANION,
by Ron Herbst and Sharon Tyler Herbst.

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