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| Vermont (Wine Region) |
 |
| Official name |
State of Vermont |
| Appellation type |
U.S. state |
| Year established |
1791 |
| Years of wine industry |
1997-present |
| Country |
USA |
| Total area |
9,620 square miles (24,916 km²) |
| Grapes produced |
Baco Noir, Cayuga, Chardonnay, Frontenac, Leon Millot, Marechal Foch, Riesling, Seyval Blanc, St. Croix, Traminette, Vidal Blanc, Vignoles, Zweigelt[1] |
| No. of wineries |
7 |
|
|
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]
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