Vermont wine
| Vermont (wine region) |
|
| Official name |
State of Vermont |
| Type |
U.S. state |
| Year established |
1791 |
| Years of wine industry |
1997-present |
| Country |
USA |
| Total area |
9,620 square miles (24,916 km2) |
| Grapes produced |
Baco Noir, Cayuga, Chardonnay, Frontenac, Leon Millot, Marechal Foch, Riesling, Seyval Blanc, St. Croix, Traminette, Vidal Blanc, Vignoles, Zweigelt[1] |
| No. of wineries |
7 |
|
Vermont wine refers to wine made from grapes grown in the U.S. state of Vermont. The first commercial winery in Vermont, Snow Farm Winery, opened in 1997. Vermont is a very cold climate for viticulture. Vermont wineries have focused on using cold-hardy French hybrid grapes, but have been experimenting with some vitis vinifera varieties. Some Vermont wineries produce wine made from grapes grown in other states, especially New York.[1]
See also
Rumur has it that Vermont has been producing fine wine pre-1997. Boyden Valley Wines located in the small town of Cambridge Vermont produces fine wines and liqueor at its farm that has been in the family for four generations. As dairy farming moved out of Vermont, the Boyden family began producing wine. At their website, http://www.boydenvalley.com/ , you can see their selection of wines and liqueor.
References