Virginia
From EncycloWine
Virginia, in the United States, has produced wine since the early days of European colonization in the 17th century. Virginia has warm 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. French hybrids and native American grape varieties account for nearly 20% of total wine grape production in the state.
Appellations
There are six American Viticultural Areas within Virginia: Monticello, North Fork of Roanoke, Northern Neck George Washington Birthplace, Rocky Knob, Shenandoah Valley, and Virginia's Eastern Shore.
Grapes grown
Grapes grown in Virginia include Albarino, Barbera, Black Muscat, Cabernet Franc, Cabernet Sauvignon, Cayuga, Chambourcin, Chancellor, Chardonel, Chardonnay, Colombard, Concord, Corot Noir, De Chaunac, Fer, Gewurztraminer, Graciano, Gruner 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 Cao, Touriga Nacional, Traminette, Trebbiano, Verdelho, Vidal Blanc, Vignoles, Villard Blanc, Viognier, and Zinfandel. [1]
See also
