Texas ranks among America’s top five wine-producing states, with more than 500 wineries stretching from the Panhandle to the Hill Country. The modern industry took root in the 1970s, but education quickly became the backbone […]
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Tennessee’s winemaking roots stretch back to the 1800s, when Swiss and German immigrants planted vineyards in the Cumberland Plateau. Like much of the South, the state’s early wine industry was wiped out by Prohibition and
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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
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North Carolina’s wine story begins long before Napa’s—when early settlers in the 1500s discovered wild Scuppernong grapes along the coast. By the mid-1800s, the state was one of America’s top wine producers. Prohibition wiped out
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Nevada’s desert climate might seem inhospitable to vineyards, but winemaking here has deeper roots than most realize. In the late 19th century, settlers experimented with grapes near Reno and in the Pahrump Valley. Modern winemaking
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Virginia’s wine tradition dates back to the 1600s, when colonists planted vines at Jamestown and later Thomas Jefferson experimented with European grapes at Monticello. Real progress came in the 1970s, as modern viticulture and French
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Idaho’s wine industry has grown from a small cluster of vineyards in the 1970s to a dynamic community stretching across the Snake River Valley, Eagle Foothills, and Lewis-Clark Valley. Early producers like Ste. Chapelle demonstrated
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Kansas may be better known for wheat than wine, but grape growing has deep roots here. Before Prohibition, Kansas was one of the Midwest’s leading wine-producing states, with hundreds of acres under vine. When statewide
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Maryland’s wine industry has grown steadily from a small base, helped along by university extension work and trade groups that focus on practical training. The University of Maryland Extension runs ongoing viticulture and enology programming—new-grower
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Illinois’s wine story is one of renewal. The state’s first vineyards took root in the 1800s along the Mississippi River near Nauvoo, but Prohibition wiped nearly all of them out. The industry didn’t reemerge until
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California has been the backbone of American wine for more than a century, and its educational institutions have shaped nearly every aspect of that success. The state’s first organized wine-education efforts began in the late
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Arizona’s modern wine industry began in the 1970s, when Dr. Gordon Dutt, a soil scientist at the University of Arizona, proved that high-altitude desert regions—particularly Sonoita and Willcox—could produce quality grapes. His research and later
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