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Four Surprising Places Where Local Wines Thrive

The following excerpt is taken from Smithsonian Magazine‘s blog Off The Road: The Travel Adventures of a Nomad on the Cheap

“Where men have gone, two things have almost inevitably tagged along: rats—and grapevines. The one sneaked aboard the first boats to America, living on crumbs and destined to swarm a whole new hemisphere as surely as the Europeans themselves. The other was packed along in suitcases, lovingly so, and with the dear hope that it would provide fruit, juice and wine just as readily as it had in the motherland. And the grapevine did. When the Spaniards hit the Caribbean and spread through Mexico, vineyards grew behind them like cairns marking the trail of a shepherd. Vitis vinifera struggled in the muggy Southeast, but Mexico and Texas became centers of wine production, as did California, south to north along the Catholic missionary route. Meanwhile, the common grape went about rooting itself in the rest of the world. Just as the Phoenicians had introduced the species to Sicily and the Iberian Peninsula millennia ago, sailors of more modern days brought their wine vines to southern Africa, Australia, Tasmania and New Zealand. The species thrived in Chile, produced super crops in the Napa Valley and gained fame in the Barossa Valley of Australia.

Like rats and men, V. vinifera had conquered the world.

Today, the expansion goes on. New wine industries are growing in old places like Central Africa and India, while old industries are being newly discovered in Baja California and Texas. In China, ballooning into a hungry giant in a capitalist world, winemakers are cashing in on the thirst for the world’s favorite funky juice. And in England, they’re cashing in on the grape-friendly effects of global warming. From the high mountains of the Andes to the scorching plains of equatorial Africa, grape wine is flowing from the earth. Following are a few places where tourists might never have known there was wine to taste.”


“North Carolina. Once among the leading wine-producing regions in America, North Carolina saw its industry wither when Prohibition kicked in, and for decades following, it lay in ruins, grown over with tobacco fields and mostly forgotten. But now, North Carolina wine is making a comeback. Twenty-one wineries operated statewide in 2001, and by 2011 there were 108. Many make wine from a native American grape called muscadine, or scuppernong (Vitis rotundifolia). The drink is aromatic and sweet—and supposedly dandier than lemonade on a warm evening on the porch swing. But familiar stars of the V. vinifera species occur here, too. RayLen Vineyards makes a knockout Cabernet-based blend called Category 5, named to honor the high-octane cyclone that was bearing down on the coast just as the family was bottling a recent vintage; RagApple Lassie‘s red Zinfandel is tart and zesty like the classic Zins of California; and Raffaldini Vineyards and Winery runs the tagline, “Chianti in the Carolinas,” with Sangiovese and Vermentino its flagship red and white. A good starting point for a tasting tour is the city of Winston-Salem, gateway to the Yadkin Valley wine country. Also consider visiting the Mother Vine. This muscadine grapevine first took from a seed circa 1600 on Roanoke Island. Generations of caretakers have since come and gone while standing guard over the Mother Vine, whose canopy has at times covered two acres and which barely survived a clumsy pesticide accident in 2010 during a roadside weed-killing outing by a local power company. Want to taste the fruit of this old lady? Duplin Winery makes a semisweet muscadine from vines directly propagated from the Mother Vine herself.”


Read more: http://www.smithsonianmag.com/travel/four-surprising-places-where-local-wines-thrive-70478190/#O6zCrFyc7qO1FDgi.99


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