West Virginia wine
In this article we will explore West Virginia wine from different perspectives, with the aim of offering a complete and enriching analysis of this topic. We will delve into its origins, evolution and relevance today, as well as its possible implications and applications in various fields. Through research and reflection, we seek to provide the reader with a broad and detailed vision of West Virginia wine, inviting them to immerse themselves in its study and understanding from different angles. Without a doubt, this is an extremely interesting and constantly developing topic, from which countless reflections and interpretations will emerge that will enrich our understanding of it.
| Wine region | |
 | |
| Official name | State of West Virginia |
|---|---|
| Type | U.S. state |
| Year established | 1863 |
| Country | United States |
| Sub-regions | Kanawha River Valley AVA, Ohio River Valley AVA, Shenandoah Valley AVA |
| Climate region | Continental/humid subtropical |
| Total area | 24,244 square miles (62,792 km2) |
| Grapes produced | Aurore, Baco noir, Cabernet Franc, Cabernet Sauvignon, Catawba, Cayuga, Chambourcin, Chancellor, Chardonel, Chardonnay, Concord, De Chaunac, Fredonia, Marechal Foch, Niagara, Norton, Petite Sirah, Pinot noir, Riesling, Seyval blanc, St. Pepin, St. Vincent, Van Buren, Vidal blanc, Vignoles |
| No. of wineries | 11 |
West Virginia wine refers to wine made from grapes grown in the U.S. state of West Virginia. West Virginia has 11 wineries located throughout the state, including three designated American Viticultural Areas. Because of the state's cold winter climate, most producers focus on French hybrid grape varieties. The most successful Vitis vinifera plantings are Riesling in the northeast portion of the state.
See also
References
- ^ a b "West Virginia: Appellation Profile". Appellation America. 2007. Archived from the original on September 4, 2013. Retrieved November 23, 2007.
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