Kentucky wine
| Kentucky (wine region) |
|
| Official name |
Commonwealth of Kentucky |
| Type |
U.S. state |
| Year established |
1792 |
| Country |
USA |
| Sub-regions |
Ohio River Valley AVA |
| Total area |
40,444 square miles (104,749 km2) |
| Grapes produced |
Cabernet Franc, Cabernet Sauvignon, Carlos, Catawba, Cayuga, Chambourcin, Chardonel, Chardonnay, Concord, De Chaunac, Marechal Foch, Merlot, Munson, Niagara, Norton, Riesling, Seyval Blanc, Traminette, Vidal Blanc[1] |
| No. of wineries |
57 |
|
Kentucky wine refers to wine made from grapes grown in the U.S. state of Kentucky. One of the first attempts at large-scale commercial viticulture in the United States started in Kentucky in 1799, with plantings by the Kentucky Vineyard Society. The relatively mild climate of Kentucky, especially in the Ohio River Valley, made Kentucky an attractive place for early American winemaking. By the mid-19th century, Kentucky was the third largest wine-producing state in the country. Prohibition in the United States destroyed the wine industry in Kentucky, and the state took a long time to recover after Repeal. About 25 wineries operate commercially in Kentucky, with most recent plantings focusing on Cabernet Sauvignon, Chardonnay, and Cabernet Franc.[1]
See also
References