| Wine region | |
 | |
| Official name | State of Vermont |
|---|---|
| Type | U.S. State Appellation[1] |
| Years of wine industry | 54[2] |
| Country | United States |
| Total area | 9,620 square miles (6,156,800 acres) |
| Size of planted vineyards | 175 acres (71 ha)[3] |
| No. of vineyards | 3[1] |
| Grapes produced | Baco noir, Cayuga, Chardonnay, Frontenac, Leon Millot, Marechal Foch, Riesling, Seyval blanc, St. Croix, Traminette, Vidal blanc, Vignoles, Zweigelt[3][1] |
| No. of wineries | 7[1] |
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][2]
Vermont is a center for natural wine and biodynamic wine production.[4]
- ^ a b c d e "Vermont: Appellation Profile". Appellation America. 2007. Archived from the original on September 4, 2013. Retrieved November 28, 2007.
- ^ a b Trzaskos, Todd (September 14, 2015). Wines of Vermont: A History of Pioneer Fermentation. The History Press. p. 176. ISBN 978-1-46-711813-2.
- ^ a b Cannella, Mark. "2015 Vermont Vineyard Feasibility Study" (PDF). University of Vermont.
- ^ Jacobsen, Rowan (December 17, 2019). "New England's Winemakers Don't Care How They Do It in California". Boston Magazine.