Viticulture in Kentucky

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Kentucky
Map of USA KY.svg
Official name: Commonwealth of Kentucky
Appellation type: State
Year of establishment: 1792
Country: United States
Sub-regions: Ohio River Valley AVA
Recognized cultivation area: 104,750 km² (40,444 sq mi )
Grape varieties: Cabernet Franc , Cabernet Sauvignon , Carlos , Catawba , Cayuga , Chambourcin , Chardonel , Chardonnay , Concord , DeChaunac , Maréchal Foch , Merlot , Munson , Niagara , Norton , Riesling , Seyval Blanc , Traminette , Vidal Blanc
Number of wineries: 25th

Viticulture in Kentucky refers to viticulture in the American state of Kentucky . Under US 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 .

Large-scale industrial viticulture began in the United States with the plantings of the Kentucky Vineyard Society in 1799. The mild climate , especially in the Ohio River valley , made Kentucky an area of ​​first choice for viticulture. Due to the early settlement and a wine-growing history since 1792, Kentucky was still the third most important wine-growing region in the United States in the middle of the 19th century. As almost everywhere, viticulture came to a complete standstill at the latest due to the alcohol prohibition .

Grape varieties

There is currently a defined American Viticultural Area (AVA for short), the Ohio River Valley AVA . About 25 wineries operate commercial viticulture. For new plantings, the international grape varieties Cabernet Sauvignon , Chardonnay and Cabernet Franc are currently preferred (as of 2007) .

See also

literature

Individual evidence

  1. ↑ a b Appellation America (2007). "Kentucky: Appellation Description" . Last page view on October 20, 2008