The Ohio wine industry is more than 175 years old
Ohio is the birthplace of wine in the United States, and it’s home to more than 25,000 acres of vineyards.
Ohio is a cradle of American viticulture that has led the nation in wine production for approximately 200 years. Ohio produces roughly $800 million worth of wine each year and also boasts one-third of all American wineries. The state’s long history with viticulture has earned it the nickname “Vineyard State.”
The Catawba grape, a hardy hybrid that ripens early, was the first commercial wine-making grape grown in Ohio; native Isabella are a second variety.
Catawba, a hardy hybrid that ripens early, was the first commercial wine-making grape grown in Ohio; native Isabella are a second variety.
Chambourcin is a favorite French-American hybrid from France’s Loire Valley now successfully produced in Ohio’s eastern counties. In recent years, the varietal and climate needs of vinifera grapes have been successfully accommodated by growers in southern Ohio and on Lake Erie’s north shore. Riesling is among the most popular white vinifera varieties; white Seyval Blanc and red Cabernet Franc also are widely grown. The state’s contribution to sparkling wine production is one of its newest agricultural ventures.
Most of Ohio’s wineries are located in Lake Erie’s warm microclimate; other areas include the Cuyahoga Valley National Park, which is sheltered by the Allegheny Plateau, and Chateau Tebeau, which is protected by Lake Erie to its north and west.
- The majority of Ohio’s wineries are situated in the Lake Erie appellation (microclimate), which includes the Chateau Tebeau Winery, a popular winery for its extensive wine list and beautiful views. Other notable regions include Cuyahoga Valley National Park, which is sheltered by the Allegheny Plateau, and Chateau Tebeau, which is protected by Lake Erie to its north and west.
Ohio’s most famous wines are made from Concord grapes and produced as Concord wines, such as Great Lakes Winery’s Purple Passion and Grand River Cellars’ Blueberry Blue.
The Catawba grape was the first grape to be commercially produced in Ohio, and was primarily used for juice. The Concord grape was introduced in the Ohio River Valley by way of Massachusetts in 1849, and is still a dominant grape for wine production today. It has since been joined by the Isabella and Niagara grapes, which are also used for wine production or juices.
Ohio’s most famous wines are made from Concord grapes and produced as Concord wines, such as Great Lakes Winery’s Purple Passion and Grand River Cellars’ Blueberry Blue.
Most of Ohio’s wineries produce fruit wines, but some also make hybridized wines with varieties like Vidal Blanc, Cayuga White and Seyval Blanc. A few wineries are producing Chardonnay, Riesling and Cabernet Sauvignon using grapes grown in colder climates that can withstand Ohio winters.
AVA appellations include Grand River Valley Vitis Vinifera Center (AVA), AVA (Lake Erie Vitis Vinifera), and Canton South Vitis Vinifera Center (AVA).
In the United States, an American Viticultural Area (AVA) is a designated wine grape-growing region in the United States distinguishable by geographic features, with boundaries defined by the Alcohol and Tobacco Tax and Trade Bureau (TTB), United States Department of the Treasury. The TTB defines AVAs at the request of wineries and other petitioners.
As of March 2015, there were 230 AVAs in the United States. Ohio has three recognized appellations: Grand River Valley Vitis Vinifera Center AVA, Canton South Vitis Vinifera Center AVA and Lake Erie Vitis Vinifera AVA.
Ohio offers a number of great wines for sale.
When storing wine, it’s important to keep in mind that it should be kept at room temperature. This does not mean the temperature of your house, which varies depending on the season and the time of day—it means a temperature between 55 and 65 degrees Fahrenheit. If you’re in a hotter environment, consider investing in a wine cellar or cooling unit to maintain this temperature. Wine bottles can be stored upright until they’re ready to be opened. When that happens, lay them down so that their corks are saturated with liquid; this helps maintain pressure inside the bottle and keep air out of it. Wine shouldn’t remain open for too long, as oxygen will spoil wine over time: drink your wine within two days after opening it.
There is one exception to this rule: if you want to save a half-finished bottle for a short amount of time (such as overnight), place a cork back into the bottle and store it in your refrigerator. The cold temperatures will stop oxidation from ruining your wine before you can finish it or share it with friends.