Wine has been produced in the United States for over 300 years. All fifty states currently produce wine, with California leading the way followed by Washington, Oregon and New York.  California produces more than 90 percent of the US total, with over 545 million gallons produced in 2008.  The United States is the fourth largest wine producing country in the world after France, Italy, and Spain, with 2007 production of 6.1 million tonnes.

 

Per capita wine consumption in the US has grown steadily since 1993 to reach its highest level in 2008, 2.48 gallons.  In the post-Prohibition era, US per capita consumption did not surpass 1 gallon until 1967.  The uptrend continued to a peak of 2.43 gallons in 1985 before sliding back to a low of 1.74 gallons in 1993.  Yet even this current peak level for the US pales in comparison to many other wine-drinking countries.  Per capita wine consumption in France, Italy and Spain in 2005 was 4 to 6 times higher than in the US.

 

Californian wine entered the international stage at the 1976 Judgment of Paris wine competition when Californian wines beat out French wines in both red and white wine categories.  The two American winners were both from Napa Valley:  1973 Stag’s Leap Wine Cellars Cabernet Sauvignon and 1973 Chateau Montelena Chardonnay.  California’s leading grape varieties are Cabernet Sauvignon, Chardonnay, Merlot, Pinot Noir, Sauvignon Blanc, Syrah and Zinfandel.