Grapes have been grown in Virginia since the earliest days of this nation. Our founding fathers planted vinifera vines on their plantations, but neither George Washington or Thomas Jefferson managed to produce a bottle of wine from their vineyards. Native varieties fared better in our cooler climate, winning international awards in the 1800s, but Prohibition decimated Virginia's grape growers. In the 1970s, vintners started returning to the state, and now, nearly 200 wineries call the state home.
There are five American Viticulture Areas (AVAs) in Virginia: Eastern Shore, Monticello Northern Neck, North Fork of Roanoke, Rocky Knob, and Shenandoah Valle; but wine is produced throughout the state. The hills and river valleys provided a long growing season, not too hot or cold.
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A range of grapes is grown in Virgina, both red and white. Common varietals are popular, like Chardonnay, Riesling, and Sauvignion Blanc among the whites, complemented by lesser known grapes, like Petit Manseng and Viognier. For reds, Cabernet Franc, Cabernet Sauvignon, and Merlot are among the varieties grown there, as are Chambourcin and Norton.
You can request a guide to Virginia wine through the Virginia Wine site, where we found most of the above information on this bountiful region.
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