Alabama’s relationship with wine has been a long and winding one. In the late 1800s, European immigrants planted vineyards in the Tennessee Valley and along the Appalachian foothills, but Prohibition—and later restrictive post-Prohibition laws—halted nearly all production for decades. The modern revival began in the 1980s, as small family wineries re-emerged and the state government loosened licensing restrictions.
Education has grown alongside this modest but steady industry. The Alabama Cooperative Extension System, a partnership between Auburn University and Alabama A&M, offers viticulture workshops and resources focused on grape selection, disease control, and small-scale winery operations. Their research supports growers working with native and hybrid varieties such as Muscadine and Chambourcin.
For professional certification and wine-service training, hospitality professionals in Alabama often study through the Wine & Spirit Education Trust (WSET) or National Wine School programs offered regionally and online. In Birmingham, the Wine & Whiskey School at Golden Age Wine hosts tasting and education events designed for trade workers and enthusiasts alike.
Though small compared with coastal counterparts, Alabama’s wine-education network is expanding—linking local agriculture, university research, and hospitality culture to cultivate the next generation of Southern wine professionals.
