| Wine region | |
 | |
| Official name | State of Georgia |
|---|---|
| Type | U.S. state |
| Year established | 1788 |
| Country | United States |
| Sub-regions | Upper Hiwassee Highlands AVA |
| Climate region | Humid subtropical (maritime in part of Upper Hiwassee Highlands AVA) |
| Total area | 59,411 square miles (153,874 km2) |
| Grapes produced | Albariño, Cabernet Franc, Cabernet Sauvignon, Carlos, Catawba, Cayuga, Chambourcin, Chardonel, Chardonnay, Concord, De Chaunac, Gewürztraminer, Malbec, Marsanne, Merlot, Mourvedre, Muscadine, Niagara, Noble, Norton, Petit Manseng, Pinot blanc, Pinot gris, Pinot noir, Riesling, Roussanne, Sangiovese, Scarlet, Scuppernong, Seyval blanc, Syrah, Tannat, Touriga Nacional, Vidal blanc, Viognier[1] |
Georgia wine refers to wine made from grapes grown in the U.S. stateofGeorgia. Georgia was an important winegrowing region of the United States in the 19th century, and by 1900 ranked sixth in production among U.S. states.
The state of Georgia first prohibited alcoholic beverages before many other states, in 1907 and subsequently the Georgian wine industry was decimated by Prohibition in the United States. The modern wine industry of Georgia only began in the 1980s. Georgia is the national leader in the production of wine from the Muscadine grape.[1]
In 2014 the Upper Hiwassee Highlands AVA, which also extends into North Carolina, was designated to include parts of three extreme northern counties.
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