| North Carolina (wine region) | |
|---|---|
A Vineyard in the Yadkin Valley AVA |
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| Official name | State of North Carolina |
| Type | U.S. state |
| Year established | 1789 |
| Country | USA |
| Sub-regions | Haw River Valley AVA, Swan Creek AVA, Yadkin Valley AVA |
| Total area | 53,865 square miles (139,510 km2) |
| Grapes produced | Cabernet Franc, Cabernet Sauvignon, Carlos, Cayuga, Chambourcin, Chancellor, Chardonel, Chardonnay, Concord, De Chaunac, Gewürztraminer, Leon Millot, Malbec, Merlot, Mourvèdre, Muscadine, Muscat Canelli, Nebbiolo, Niagara, Noble, Norton, Petit Verdot, Pinot Gris, Pinot Noir, Riesling, Sangiovese, Sauvignon Blanc, Scuppernong, Seyval Blanc, St. Vincent, Symphony, Syrah, Tempranillo, Traminette, Vidal Blanc, Vignoles, Viognier[1] |
North Carolina wine refers to wine made from grapes grown in the U.S. state of North Carolina. Wine has been produced in the area since the early days of European colonization in the 17th century. wine growers in North Carolina were the first to cultivate a native American grape variety, the Scuppernong, which produces a sweet wine, examples of which are still being made in the state. Most wine produced in North Carolina since the year 2000 is made from vitis vinifera grape varieties, although French hybrid and Vitis labrusca varieties remain common.
North Carolina ranks tenth in both grape and wine production in the United States. In 2007, North Carolina contained 55 wineries and 350 vineyards.[2] By 2011, this had grown to more than 100 wineries and more than 400 vineyards. [3]
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