Pennsylvania

Wine region
Official name	Commonwealth of Pennsylvania
Type	U.S. state
Year established	1787
Country	United States
Sub-regions	Central Delaware Valley AVA, Cumberland Valley AVA, Lake Erie AVA, Lancaster Valley AVA, Lehigh Valley AVA
Climate region	Continental in AVA's, also humid subtropical in extreme SE lowlands
Total area	46,055 square miles (119,282 km2)
Grapes produced	Aurore, Baco noir, Barbera, Cabernet Foch, Cabernet Franc, Cabernet Sauvignon, Carmine, Catawba, Cayuga, Chambourcin, Chancellor, Chardonel, Chardonnay, Chelois, Concord, Corvina, De Chaunac, Delaware, Diamond, Dolcetto, Dornfelder, Edelweiss, Fredonia, Geisenheim, Gewürztraminer, Isabella, Lemberger, Leon Millot, Malvasia, Marechal Foch, Merlot, Niagara, Noiret, Norton, Petit Verdot, Pinot blanc, Pinot gris, Pinot Meunier, Pinot noir, Primitivo, Rayon d'Or, Riesling, Rougeon, Sangiovese, Sauvignon blanc, Seyval blanc, Siegfried, Steuben, Syrah, Tocai Friulano, Traminette, Vidal blanc, Vignoles, Villard blanc, Villard noir, Vincent, Viognier[1]
No. of wineries	119[2]

Pennsylvania wine refers to wine made from grapes grown in the Pennsylvania.

History and notable features

Pennsylvania is the eighth-largest wine producing state in the country. The climate is mild compared to surrounding states, with the moderating effects of Lake Erie to the north and the Atlantic Ocean to the east. One hundred and nineteen wineries^[2] are located in all parts of the state, including five designated American Viticultural Areas.^[1]

The commercial wine industry had important roots in Pennsylvania. Around 1740, the first hybrid of vitis vinifera European grapes and vitis labrusca North American grapes was discovered near Philadelphia. It was initially named Alexander, after the gardener who discovered it.^[3] In 1786, Frenchman Pierre 'Peter' Legaux founded the Pennsylvania Vine Company, also just outside of Philadelphia, which would become the nation's first commercial vineyard.^[3]