Virginians have grown grapes for wine for four centuries, beginning first with the Jamestown settlers. Unfortunately, early efforts to grow vinifera in Virginia were unsuccessful. In the late 1700′s and early 1800′s, Thomas Jefferson cultivated European grapes but his Monticello vineyards never produced wine. George Washington, at Mount Vernon, was also unable to make wine despite a decade of effort. In the late-1950s, experimental plantings of vinifera began to finally show promise and by the 1970′s a handful of wineries were established in the Commonwealth.
In 2009, Virginia has 140 wineries (and counting), ranking fifth in the US in terms of numbers of wineries. Wines from the Commonwealth are winning national and international recognition for their elegant qualities. Virginia’s terroir has helped vintners create wines stylistically between those of California and Europe that work very well with food. Virginia Viognier is one of a handful of varietals emerging as one of Virginia’s most notable wines.
Join Ted Burns and Scott Hendley as they talk Virginia wine with Virginia winemakers Michael Shaps and Jim Law, wine columnist Toby Beard and Professor of Viticulture Tony Wolf. The panel of Virginia wine experts discuss the strengths, challenges, characteristics, styles, trends and highlights of Virginia wine.
Sponsor- Pinpoint Technologies, Mailing List Source: www.pinpoint-tech.com
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(51:16 min 36MB)