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| Virginia (Wine Region) |
 |
| Official name |
Commonwealth of Virginia |
| Appellation type |
U.S. state |
| Year established |
1788 |
| Country |
USA |
| Sub-regions |
Monticello AVA, North Fork of Roanoke AVA, Northern Neck George Washington Birthplace AVA, Rocky Knob AVA, Shenandoah Valley AVA, Virginia's Eastern Shore AVA |
| Total area |
42,774 square miles (110,784 km²) |
| Grapes produced |
Albariño, Barbera, Black Muscat, Cabernet Franc, Cabernet Sauvignon, Cayuga, Chambourcin, Chancellor, Chardonel, Chardonnay, Colombard, Concord, Corot Noir, De Chaunac, Fer, Gewürztraminer, Graciano, Grüner Veltliner, Malbec, Malvasia, Marechal Foch, Merlot, Munson, Muscat Canelli, Muscat Ottonel, Nebbiolo, Niagara, Norton, Petit Manseng, Petit Verdot, Pinot Blanc, Pinot Gris, Pinot Noir, Pinotage, Primitivo, Riesling, Rkatziteli, Roussanne, Ruby Cabernet, Sangiovese, Sauvignon Blanc, Scheurebe, Semillon, Seyval Blanc, Steuben, Syrah, Tannat, Tempranillo, Tinta Cão, Touriga Nacional, Traminette, Trebbiano, Verdelho, Vidal Blanc, Vignoles, Villard Blanc, Viognier, Zinfandel[1] |
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Virginia wine refers to wine made from grapes grown in the U.S. state of Virginia. Wine has been produced in the area since the early days of European colonization in the 17th century. Virginia has hot humid summers that can be challenging to viticulture. Since 2000, Chardonnay has been the most produced grape variety, followed by Cabernet Sauvignon, Viognier, and Cabernet Franc. French hybrids and native American grape varieties account for nearly 20% of total winegrape production in the state.
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