Connecticut is a state in the southern New England region of the United States, bordering the Long Island Sound to the south and Massachusetts to the north. While not well known for its wine production, Connecticut is nevertheless home to a boutique wine industry which has been growing steadily since the 1970s. Both Vitis vinifera and hybrid grape varieties are planted throughout the state, and the best wines are made from Riesling, Chardonnay, Saint-Croix, Cabernet Franc and Vidal.
Covering 5550 square miles (14,350 sq km), Connecticut is one of the smaller US states, but its climate is nonetheless divided between the cooler inland and warmer coastal regions. Most wine production in Connecticut takes place in the north-west and south-east corners of the state – home to the sub-AVAs (American Viticultural Areas) of Western Connecticut Highlands and Southeastern New England respectively.
In Connecticut's south-east, temperatures are moderated by the Atlantic Ocean inlet of Long Island Sound. As in New York's Long Island AVA, which lies on the southern edge of the sound, warmer winters and cooler summers lead to a longer growing season than in the more-inland parts of the state. In the Western Connecticut Highlands, elevation above the frost line tempers the worst effects of the cooler climate, and careful vineyard site selection maximizes sun exposure during the growing season.
As in many states across America, the influence of legislation on wine production in Connecticut has been critical over the past century. Prohibition effectively wiped out whatever viticultural activity there was in the state prior to the early 20th Century, and it was not until the late-1970s that there were any signs of recovery. The Connecticut Farm Winery Act of 1978 lifted restrictions on wine production and marked the beginning of a new era.
At present, there are around 25 wineries producing Connecticut wine from both grapes and other fruits, most notably blackberries, raspberries and blueberries. Sweet wines are traditionally popular in Connecticut, often made from Vidal and consumed by locals. However, the fashion for dry white wines established in nearby New York is having a profound effect on Connecticut wine styles.
