Connecticut wine
| Wine region | |
Connecticut AVAs | |
| Official name | State of Connecticut |
|---|---|
| Type | U.S. State Appellation |
| Year established | 1788 |
| Country | United States |
| Sub-regions | Southeastern New England AVA, Western Connecticut Highlands AVA, Eastern Connecticut Highlands AVA |
| Climate region | Continental |
| Total area | 3.1 million acres (4,842 sq mi) |
| Grapes produced | Aurore, Cabernet Franc, Cabernet Sauvignon, Cayuga, Chambourcin, Chardonel, Chardonnay, Frontenac, Gewurztraminer, Marechal Foch, Merlot, Pinot gris, Riesling, Seyval blanc, St. Croix, Vidal blanc, Vignoles |
| No. of wineries | 25 |
Connecticut wine refers to wine made from grapes and other fruit grown in the U.S. state of Connecticut. The modern wine industry in Connecticut began with the passage of the Connecticut Winery Act in 1978. The wineries in Connecticut are located throughout the state, including its three designated American Viticultural Areas. The climate in the coastal region near Long Island Sound and the Connecticut River valley tends to be warmer than the highlands in the eastern and western sides of the state.