From Wikipedia, the free encyclopedia
| New Jersey (Wine Region) |
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| Official name |
State of New Jersey |
| Appellation type |
U.S. state |
| Year established |
1787 |
| Years of wine industry |
-present |
| Country |
USA |
| Sub-regions |
Central Delaware Valley AVA, Outer Coastal Plain AVA, Warren Hills AVA |
| Total area |
8,729 square miles (22,608 km²) |
| Grapes produced |
Aurore, Cabernet Franc, Cabernet Sauvignon, Catawba, Cayuga, Chambourcin, Chancellor, Chardonnay, Concord, Fredonia, Gewürztraminer, Horizon, Ives Noir, Landot, Lemberger, Marechal Foch, Merlot, Muscat Ottonel, Niagara, Norton, Pinot Gris, Pinot Noir, Rayon d'Or, Riesling, Rkatziteli, Rumenika, Sangiovese, Sauvignon Blanc, Seyval Blanc, Syrah, Touriga Nacional, Traminette, Vidal Blanc, Vignoles, Villard Blanc, Villard Noir, Viognier[1] |
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Wine production in the U.S. state of New Jersey dates back to the region's colonial era when, in the mid-18th century, wines were made by local vintners on a small scale. The state's first commercial operation, Renault Winery, was opened in 1864 in southern Atlantic County and remains one of the oldest continuously-operated wineries in the United States. Owing to state laws limiting the number of wineries allowed to open, New Jersey wine production remained small until 1981, when laws were relaxed and newer vineyards were created. Today, approximately nineteen wineries exist in eight of the state's twenty-one counties. Most are family operated and are predominantly located in the state's hilly northwestern region as well its sandy flat southern plain. Together they make an estimated 1,000,000 US gallons (3,785,400 l) of wine per year, making New Jersey the fifth-largest wine-producing U.S. state.[2]
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