Vermont wine
| Wine region | |
 | |
| Official name | State of Vermont |
|---|---|
| Type | U.S. state |
| Year established | 1791 |
| Years of wine industry | 1997-present |
| Country | United States |
| Total area | 9,620 square miles (24,916 km2) |
| Size of planted vineyards | 175 acres (71 ha)[1] |
| Grapes produced | Baco noir, Cayuga, Chardonnay, Frontenac, Leon Millot, Marechal Foch, Riesling, Seyval blanc, St. Croix, Traminette, Vidal blanc, Vignoles, Zweigelt[1][2] |
| No. of wineries | 7[2] |
Vermont wine refers to wine made from grapes grown in the U.S. state of Vermont. The first commercial winery in Vermont, , opened in 1997. Vermont is a very cold climate for viticulture. Vermont wineries have focused on using cold-hardy French hybrid grapes, but have been experimenting with some Vitis vinifera varieties. Some Vermont wineries produce wine made from grapes grown in other states, especially New York.[2]
Vermont is a center for natural wine and biodynamic wine production.[3]
See also[]
- American wine
- List of wineries in New England
References[]
- ^ a b Cannella, Mark. "2015 Vermont Vineyard Feasibility Study" (PDF). University of Vermont.
- ^ a b c "Vermont: Appellation Profile". Appellation America. 2007. Archived from the original on September 4, 2013. Retrieved November 28, 2007.
- ^ Jacobsen, Rowan (December 17, 2019). "New England's Winemakers Don't Care How They Do It in California". Boston Magazine.
External links[]
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Categories:
- Wine regions of the United States by state
- Tourism in Vermont
- Agriculture in Vermont
- Wine region stubs