| Wine region | |
 | |
| Official name | State of Vermont |
|---|---|
| Type | U.S. State Appellation [1] |
| Years of wine industry | 54 [2] |
| Country | United States |
| Total area | 9,620 square miles (6,156,800 acres) |
| Size of planted vineyards | 175 acres (71 ha) [3] |
| No. of vineyards | 3 [1] |
| Grapes produced | Baco noir, Cayuga, Chardonnay, Frontenac, Leon Millot, Marechal Foch, Riesling, Seyval blanc, St. Croix, Traminette, Vidal blanc, Vignoles, Zweigelt [3] [1] |
| No. of wineries | 7 [1] |
Vermont wine refers to wine made from grapes grown in the U.S. state of Vermont. The first commercial winery in Vermont, Snow Farm Winery, 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. [1] [2]
Vermont is a center for natural wine and biodynamic wine production. [4]
See also
References
- ^ a b c d e "Vermont: Appellation Profile". Appellation America. 2007. Archived from the original on September 4, 2013. Retrieved November 28, 2007.
- ^ a b Trzaskos, Todd (September 14, 2015). Wines of Vermont: A History of Pioneer Fermentation. The History Press. p. 176. ISBN 978-1-46-711813-2.
- ^ a b Cannella, Mark. "2015 Vermont Vineyard Feasibility Study" (PDF). University of Vermont.
- ^ 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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