History of American Wine

Early attempts to establish European grape varieties in America met with no success. No one knew why areas along the Gulf and Atlantic coasts were so inhospitable. On the other hand, Pacific regions appeared to be more habitable. Under Church auspices, monks provided their expertise in wine growing. California's Mission San Diego became the first established U.S. vineyard in 1769. Led by Father Junipero Serra, this was the starting point for a rise in wine's popularity.

As others sought to expand their own vineyards, new European varieties continued to arrive. The wine market was small, however, as the popular masses had other taste preferences, particularly beer and whiskey. Advancement continued with ups and downs, including devastation from black rot and other disease. A century later, while Europe was losing its crops to the American-introduced louse, Phylloxera, another type of destruction was looming locally.

Prohibition began its rise in the early part of the Nineteenth century. Early laws prohibited sales of alcohol on Sunday in Indiana. Over the next few decades, a frenzy to go "dry" escalated, culminating with a full-scale ban in 1917 on production and sales.

Hobbyists and bootleggers found ways around Prohibition, while some vineyards carried on with production for sacramental purposes. The majority of production, however, died. By the 1933 National Repeal, the blooming wine industry was almost nonexistent.

A revival in table wines returned in the 1960s. Over the next two decades, a fondness for so-called "jug" wines declined in favor of tastes considered more pleasing to the palate. Today, Americans are still searching for "healthful" benefits as well as a perfect match for their meals.

California continues to reign as king of wine production, but every state can now boast of at least one vineyard.

Source: www.tasting-wine.com