Viticulture in Connecticut

Connecticut
Official name:	State of Connecticut
Appellation type:	State
Year of establishment:	1788
Country:	United States
Sub-regions:	Southeastern New England AVA , Western Connecticut Highlands AVA
Recognized cultivation area:	14,356 km² (5,543 sq mi )
Grape varieties:	Aurore , Cabernet Franc , Cabernet Sauvignon , Cayuga White , Chambourcin , Chardonel , Chardonnay , Frontenac , Gewürztraminer , Maréchal Foch , Merlot , Pinot Gris , Riesling , Seyval Blanc , St. Croix , Vidal Blanc , Vignoles
Number of wineries:	18th

Viticulture in Connecticut refers to viticulture in the American state of Connecticut . Under United States law, every state and county is by definition a protected designation of origin and does not need to be recognized as such by the Bureau of Alcohol, Tobacco, Firearms and Explosives .

location

The coastal areas of the state near Long Island Sound and the Connecticut River valley are climatically most favorable for viticulture.

history

Although settled early and with a documented start with viticulture in 1788, modern viticulture did not begin until 1978 with the passage of the Connecticut Winery Act.

See also

• Viticulture in the United States

literature

• André Dominé (Ed.): Wine . Tandem Verlag, Königswinter 2007, ISBN 978-3-8331-4344-1 .
• Bruce Cass, Jancis Robinson : The Oxford Companion to the Wine of North America . Oxford University Press, Oxford et al. 2000, ISBN 0-19-860114-X .

Individual evidence

1. ↑ ^{a b} Appellation America (2007). "Connecticut: Appellation Description" . Last page view on October 25, 2008.