The history of winemaking in the United States is almost as interestinghile one hardly thinks of Cincinnati, Ohio as wine country today, it was the birthplace of the U.S. wine industry. It was as the history of the country itself. W there that Nicholas Longworth produced his famous Sparkling Catawba, leading to a wine industry that now ranks fourth in the world, just behind France, Italy and Spain.
While other parts of the country have since seized the high ground in claiming to be the Mecca of U.S. winemaking, namely California, which accounts for 90% of the country’s production, every state in the country has at least one winery. Even some in states you’d never think of as wine country, such as Wyoming and North Dakota, you’ll still find at least one winery there (actually, there’s a dozen in these two states alone).
The wine industry probably would have been even bigger than it is today if it weren’t for mildew and phylloxera blights in the late 19th century and Prohibition, which lasted from 1920 to 1933 and banned the manufacture and sale of alcohol.
What’s really interesting about U.S. wine production is its scale. While you’ll find the giant wine producers in the country, such as Ernst & Julio Gallo which accounts for 25% of total U.S. production), you’ll also find many boutique wineries that were started by a single person or a couple who had a passion for winemaking. Often, you’ll find these smaller wineries tucked away at the end of a dirt road or slowly taking over a homeowner’s basement or barn. And believe us, they are well worth the visit whenever you happen upon one.
California is the main producer, of course, and turns out some of the world’s best Cabernet Sauvignon, Pinot Noir and Chardonnay from wineries in Napa and Sonoma. The state’s reputation for fine wines dates back 1976 when the region’s whites trounced the French in their own Judgment of Paris blind tasting.
Surprisingly, New York is the second largest producer, represented by Concord and Chardonnay. But if you’re speaking about the quality of the wines, then Washington State and Oregon are nipping at the heels of California. Washington has some amazing Bordeaux blends and quite a range of styles and varieties of wine, while Oregon turns out some of the finest Pinot Noir you’ll find on the planet, mostly in the Yamhill Valley area about two hours from Portland.
That’s not to say that other parts of the country don’t have wines of note. Virginia boasts from fine Cabernets and Merlots of its own, while Texas, Pennsylvania and Idaho have all created some worthy wines over the years.
Still few regions boast the diversity and quality of Napa Valley and Sonoma. Napa only produces 4% of the state’s wine, but it’s the quality that comes from its 400 wineries that has earned its reputation, not quantity. The diversity is due to the varying soil conditions – to date, 60 different soil types have been identified and typed, ranging from very rich to desert dry.
Sonoma, on the other hand, has 300 different wineries and wine grapes account for 61% of all its agricultural production. The weather is reminiscent of the Mediterranean, providing perfect growing conditions for a variety of grapes. These include Chardonnay, Sauvignon Blanc, Pinot Noir, Zinfandel, Merlot and Cabernet Sauvignon.
To the north, Washington State features 600 different wineries, most in the Eastern half of the state where 99% of the grapes are grown, including Merlot, Cabernet Sauvignon, Cabernet Franc, Sangiovese, Chardonnay, Riesling, Sauvignon Blanc, Viognier and Semillon. Part of the state’s success is the longer growing period, which in summer offers 17.4 hours of sunlight, two more than California.
As you can see, the U.S. wine market has a diverse offering of wines, produced in one form or another in all 50 states. To paraphrase famed folk singer Woody Guthrie, From the Concord wines of New York to the sparkling wines of California’s Napa Valley, these wines were made for you and me.