USA

Winegrowing in North America probably dates back to the Vikings, but documented production originated in the XVIth century. The US vineyards produce a complete range, from aromatic and dry colombard whites to subtle and round chardonnay, as well as complex and powerful reds 90% of the production is made on the West Coast (California, Oregon and Washington States).

Surface: 407 000 ha           Production: 20,5 Mhl            Consumption : 29 Mhl

Terroir

  • variegated soils:  volcanic, pebbly silt and alluvium in California, shales and clay in New York State, limestone in Pennsylvania,...
  • climate : continental on the East Coast, oceanic and mediterranean on the West Coast, continental moderated by the lakes in the Great Lakes area.
  • main red grapes varieties: cabernet sauvignon, merlot, zinfandel, pinot noir, syrah
  • main white grapes varieties : chardonnay, colombard, sauvignon blanc, pinot gris, chenin

Main wine regions

  • State of California, producing 85% of the total, with prestigious AVAs: Napa Valley, Sonoma and Carneros
  • Washington State e.g. with  Yakima Valley
  • State of Oregon e.g. Willamette Valley AVA
  • Great Lakes area
  • East Coast, from New York State to Florida 

Legislation

 The AVA (American Viticultural Area) is based on natural characteristics (soil and climate). Wine varieties and wine growing/producing practices are not specified. There are approx. 200 AVAs.

Sites : www.wineinstitute.org   (California)  www.oregonwine.org  (Oregon) www.newyorkwines.org  (New-York State)  www.washingtonwine.org   (Washington State)