United States: A Wine Nation of Continental Scale and Unprecedented Diversity

The United States produces wine in all 50 states: a geographical fact that sounds trivial until you consider the implications. This is a country spanning 2,800 miles east to west, encompassing Mediterranean climates, continental extremes, maritime influences, high desert, volcanic plateaus, and humid subtropical zones. The result is not a single wine culture but a constellation of regional identities, each wrestling with different challenges and expressing different possibilities.

The numbers tell part of the story. The United States ranks fourth globally in wine production, behind Italy, France, and Spain. California alone accounts for approximately 85% of American wine production, making it the world's fourth-largest wine-producing region if considered independently. But the other 15%, scattered across Washington, Oregon, New York, Virginia, Texas, and dozens of smaller producing states, represents some of the most dynamic growth in American viticulture.

This is not a country with ancient wine traditions. Commercial wine production began in earnest only in the mid-19th century, was obliterated by Prohibition (1920-1933), and didn't achieve modern quality standards until the 1960s and 1970s. Yet within this compressed timeline, American winemakers have built an industry generating over $70 billion annually and have fundamentally altered global wine culture, for better and worse.

Five Centuries of Stops and Starts

The Failed Colonial Project

European settlers began attempting wine production in North America in the 1560s. They failed spectacularly and repeatedly. Spanish missionaries established vineyards in New Mexico and Texas in the late 16th century, planting Vitis vinifera varieties that struggled in unfamiliar conditions. English colonists in Virginia tried and failed throughout the 1600s. The problem wasn't lack of grapevines, native American species like Vitis labrusca, V. riparia, and V. rupestris grew abundantly, but these produced wines with pronounced "foxy" flavors that Europeans found unpalatable.

The real obstacles were invisible: phylloxera, Pierce's disease, fungal infections, and climatic extremes that European vines had never encountered. Colonial winemaking attempts continued failing until settlers accepted a pragmatic solution: hybrid varieties crossing V. vinifera with disease-resistant American species. These hybrids dominated Eastern wine production through the 19th century.

The California Exception

California's wine industry began differently. Franciscan missionaries moving north from Mexico in the 1760s planted the Mission grape: a V. vinifera variety that survived in California's Mediterranean climate. By the 1830s, commercial vineyards appeared in Los Angeles. The Gold Rush (1849) created sudden demand and capital. European immigrants (particularly Italians, Germans, and French) arrived with viticultural knowledge and ambition.

By 1900, California was producing roughly 30 million gallons annually. Napa Valley had established its reputation. The University of California at Davis had begun scientific viticulture research. American wine was becoming a legitimate industry.

The Prohibition Catastrophe

The 18th Amendment (1920) didn't merely pause American wine production, it destroyed accumulated knowledge, dismantled distribution networks, and eliminated an entire generation of winemaking expertise. Some producers survived making sacramental wine or shipping "juice grapes" for home winemaking (legal under Prohibition's bizarre loopholes), but most vineyards were abandoned or replanted to table grapes.

When Repeal came in 1933, the industry rebuilt from rubble. Quality was initially abysmal. The Depression and World War II delayed recovery. Through the 1950s, American wine meant sweet, fortified products or jug wines bearing European regional names ("Chablis," "Burgundy," "Champagne") with no resemblance to their namesakes.

The Modern Renaissance

The transformation began in the 1960s. Robert Mondavi opened his eponymous winery in 1966, championing varietal labeling and quality-focused production. Academic research at UC Davis advanced understanding of viticulture and enology. A new generation of winemakers (many without inherited wealth or tradition) began experimenting with European techniques adapted to California conditions.

The 1976 Judgment of Paris, where California wines bested French counterparts in blind tasting, served as international validation. But the real revolution was quieter: the systematic identification of superior vineyard sites, clonal selection, canopy management research, and the gradual understanding that California's diversity demanded regional specificity rather than monolithic approaches.

By the 1980s, Washington and Oregon had established distinct identities. The American Viticultural Area (AVA) system, implemented in 1980, began mapping the country's wine geography. The 1990s brought the "Rhône Ranger" movement, exploration of Italian varieties, and growing interest in terroir. The 2000s saw the emergence of "New California", producers rejecting high-alcohol, heavily extracted styles in favor of restraint and balance.

Today, American wine encompasses everything from industrial-scale production to obsessive, terroir-driven microproduction. The industry contains multitudes.

Geography and Climate: A Continental Patchwork

The West Coast Paradigm

The Pacific Coast's wine regions share Mediterranean influences but express them differently. California's 500-mile north-south span encompasses dramatic climatic variation. The Winkler Scale, developed at UC Davis in the 1940s, classifies regions by heat summation (degree days above 50°F during the growing season). California contains all five Winkler regions, from cool Region I (comparable to Champagne or Burgundy) to hot Region V (resembling North Africa).

Coastal ranges and valleys create mesoclimatic complexity. The San Andreas Fault system has generated California's mountain-and-valley topography, where elevation, aspect, and proximity to the Pacific create radical differences over short distances. Morning fog penetrates inland through coastal gaps (the Petaluma Gap, Monterey Bay) providing natural air conditioning. Diurnal temperature variation reaches 40-50°F in some interior valleys, preserving acidity while accumulating sugar.

Oregon's Willamette Valley, 45° north latitude, sits at the cool extreme of commercial viticulture. Maritime influence from the Pacific moderates temperatures. Rainfall averages 40-50 inches annually, concentrated in winter and spring. European-style precipitation patterns that allow dry-farming in many sites. The soil here is volcanic and sedimentary, dramatically different from California's diverse geology.

Washington's Columbia Valley occupies a high-desert plateau east of the Cascade Range, in the rain shadow receiving only 6-8 inches of annual precipitation. Irrigation is mandatory. Long summer days at 46° north latitude provide extended hang time. Winter freezes occasionally devastate vineyards: the 1996 freeze destroyed roughly 30% of Washington's vines. But the continental climate produces wines of intensity and structure.

The Eastern Challenge

Eastern wine production confronts obstacles unknown in the West: humidity, fungal pressure, extreme winter cold, and Pierce's disease (a bacterial infection spread by sharpshooters). The solution has been threefold: site selection emphasizing air drainage and lake-effect moderation; disease-resistant hybrid varieties; and, increasingly, cold-hardy V. vinifera varieties developed through breeding programs.

New York's Finger Lakes region benefits from deep glacial lakes that moderate temperatures and extend the growing season. Riesling thrives here, producing wines of remarkable tension and longevity. Long Island's maritime climate (surrounded by the Atlantic and Long Island Sound) supports Bordeaux varieties and Chardonnay.

Virginia's wine industry, growing rapidly since the 1970s, occupies varied terrain from the Piedmont to the Blue Ridge Mountains. Elevation provides relief from summer heat. The state has embraced Petit Manseng, Viognier, and Cabernet Franc, varieties tolerant of humidity and heat.

Texas wine production concentrates in the High Plains near Lubbock (elevation 3,000-4,000 feet) and the Hill Country west of Austin. The Texas High Plains AVA is the second-largest in the United States by acreage, though much of this is potential rather than planted. Elevation and continental climate suit Mediterranean varieties.

The Emerging Frontiers

Michigan's wine industry, concentrated along Lake Michigan's eastern shore, produces Riesling and hybrid varieties in a climate moderated by the Great Lakes. Colorado's wine regions sit at 4,000-7,000 feet elevation, where intense sunlight and dramatic diurnal shifts create unique conditions. New Mexico's wine history predates California's by two centuries, though the modern industry is small. Arizona's emerging wine regions occupy high-elevation sites in the southeast, where altitude compensates for latitude.

This geographical diversity means American wine cannot be understood through a single lens. The country produces everything from sparkling wine in cool regions to Tempranillo in desert highlands.

The AVA System: Mapping American Wine

The American Viticultural Area system, established in 1980, defines grape-growing regions based on geographical features, climate, and soil. Unlike European appellations, AVAs impose no restrictions on grape varieties, yields, or winemaking techniques. They are purely geographical designations.

As of 2024, the United States recognizes over 260 AVAs. Some are vast: the Upper Mississippi River Valley AVA spans 29,914 square miles across four states, larger than Scotland. Others are tiny: Cole Ranch AVA in Mendocino County covers just 62 acres. AVAs can nest within larger AVAs: Oakville and Rutherford AVAs sit within Napa Valley AVA, which sits within the multi-county North Coast AVA.

The system has virtues and flaws. It allows for geographical precision and recognition of distinct terroirs. But it lacks the regulatory teeth of European systems. An AVA designation guarantees only that 85% of the grapes came from the named region, nothing about quality, style, or viticultural practice. The result is flexibility but also confusion. A bottle labeled "Napa Valley" might contain Cabernet Sauvignon from valley-floor vineyards or Chardonnay from mountain sites, made in any conceivable style.

Some producers have pushed for more restrictive designations. The Napa Valley Vintners organization has established voluntary standards. But American wine culture generally resists European-style regulation, preferring market-driven quality distinctions.

California: The 800-Pound Gorilla

Napa Valley: Luxury and Legacy

Napa Valley's 30-mile length contains more concentrated wealth and reputation than any comparable wine region globally. The valley's 43,000 planted acres produce less than 4% of California's wine but command disproportionate prices and attention. Average bottle price for Napa wine exceeds $40, roughly quadruple the California average.

The valley's geological complexity derives from tectonic activity along the San Andreas Fault system. The Mayacamas Range to the west and Vaca Range to the east create a rain shadow and thermal protection. Valley-floor soils are deep, fertile alluvial deposits. Mountain sites feature volcanic soils, serpentine, and sedimentary rock. This diversity supports 16 sub-AVAs, each with distinct character.

Cabernet Sauvignon dominates, occupying roughly 55% of Napa's planted acreage. The valley's Cabernet style (ripe, powerful, structured) became America's fine wine archetype. But Napa produces far more than Cabernet. Chardonnay, Merlot, Sauvignon Blanc, Pinot Noir (in cooler southern reaches), Zinfandel, and increasingly Rhône and Italian varieties all find expression here.

The Napa style has evolved. The 1990s and early 2000s saw an arms race toward concentration and alcohol, with wines sometimes exceeding 15% ABV. A counter-movement emerged in the 2010s, emphasizing balance, lower alcohol, and earlier harvest. Producers like Matthiasson, Arnot-Roberts, and Bedrock redefined what Napa wine could be.

Sonoma County: Diversity Over Dogma

Sonoma County's 60,000 planted acres span 18 AVAs with radical climatic variation. The Russian River Valley AVA, cooled by fog flowing through the Petaluma Gap, produces Pinot Noir and Chardonnay rivaling Oregon's best. The Dry Creek Valley, warmer and more protected, specializes in Zinfandel and Rhône varieties. Alexander Valley's warmer sites suit Cabernet Sauvignon.

Sonoma lacks Napa's singular focus and luxury pricing. This has proven liberating. Producers here experiment more freely with varieties and styles. The Rhône variety movement found early champions in Sonoma. Italian varieties (Sangiovese, Barbera, Nebbiolo) appear frequently. Old-vine Zinfandel from Dry Creek Valley represents California's viticultural heritage.

The Sonoma Coast AVA, defined in 1987 and expanded in 2021, stretches along the Pacific coast. Its western reaches (the "true" Sonoma Coast) experience extreme maritime influence. Fog, wind, and cool temperatures push ripening into October and November. Pinot Noir and Chardonnay from these sites show tension and restraint uncommon in California.

Central Coast: The New Frontier

The Central Coast (a catch-all term for wine regions from San Francisco Bay to Santa Barbara County) represents California's most dynamic growth. The region's 100,000+ planted acres encompass extraordinary diversity.

Santa Cruz Mountains AVA, straddling the coastal range south of San Francisco, produces Cabernet Sauvignon, Pinot Noir, and Chardonnay from mountain vineyards at 1,000-2,800 feet elevation. The region's fractured geology (limestone, sandstone, shale) and varied exposures create site-specific wines.

Monterey County's 43,000 planted acres make it California's second-largest wine county by acreage. The Salinas Valley acts as a wind tunnel, funneling cold Pacific air inland. The Santa Lucia Highlands AVA, on the valley's western bench, produces Pinot Noir and Chardonnay of intensity and structure. Farther south, Paso Robles (26,000 planted acres) has emerged as California's Rhône variety headquarters. The region's limestone soils and warm, continental climate suit Syrah, Grenache, Mourvèdre, and Rhône whites.

Santa Barbara County's east-west valleys (Santa Maria and Santa Ynez) allow Pacific influence to penetrate inland. The "transverse ranges" orientation is geologically unusual for California. Pinot Noir and Chardonnay dominate cooler western sections. Farther east, Syrah and Rhône varieties thrive.

The Sierra Foothills: Living History

The Sierra Foothills (Amador, El Dorado, Calaveras counties) preserve California's Gold Rush wine heritage. Old-vine Zinfandel, some planted in the 1860s-1880s, survives on decomposed granite soils at 1,500-3,000 feet elevation. These head-trained, dry-farmed vines produce wines of concentration and character distinct from valley-floor fruit.

The region's resurrection began in the 1970s when producers like Sutter Home (ironically, before its white Zinfandel pivot) recognized the value of ancient vines. Today, the Foothills produce Zinfandel, Barbera, Syrah, and Italian varieties. The region's affordability relative to coastal California attracts young winemakers seeking creative freedom.

Oregon: Pinot Noir's American Home

Oregon's wine industry, concentrated in the Willamette Valley (70% of state production), built its identity on Pinot Noir. The variety occupies roughly 60% of Oregon's 37,000 planted acres. This monoculture reflects climate: the Willamette Valley's cool, maritime conditions suit Pinot Noir and Chardonnay but struggle to ripen Bordeaux varieties, and philosophy. Oregon's founding winemakers, particularly David Lett (Eyrie Vineyards) and Dick Erath, explicitly rejected California's Cabernet focus.

The Willamette Valley's six sub-AVAs (Dundee Hills, Ribbon Ridge, Yamhill-Carlton, McMinnville, Eola-Amity Hills, Chehalem Mountains) occupy different soils and exposures. Dundee Hills' volcanic Jory soils produce richer, more powerful Pinot Noir. Ribbon Ridge's sedimentary Willakenzie soils yield more delicate wines. McMinnville's higher elevation and marine sedimentary soils create structured, age-worthy examples.

Oregon Pinot Noir has evolved from light, Burgundian-inspired wines to riper, more concentrated expressions, though still with restraint relative to California. The state's top producers (Bergström, Cristom, Beaux Frères, Domaine Serene, Evening Land) command prices rivaling premier cru Burgundy.

Southern Oregon's warmer regions (Rogue Valley, Umpqua Valley, Applegate Valley) support Bordeaux varieties, Syrah, and Tempranillo. These regions remain underappreciated but offer compelling alternatives to Willamette Valley Pinot Noir.

Washington: Power and Precision

Washington's 60,000 planted acres make it the nation's second-largest wine producer. The Columbia Valley AVA encompasses most of eastern Washington's wine production. Within it, smaller AVAs (Yakima Valley, Walla Walla Valley, Red Mountain, Horse Heaven Hills) define distinct terroirs.

The Columbia Valley's desert climate requires irrigation, drawn primarily from the Columbia River and its tributaries. Long summer days (16+ hours in June) extend ripening. Diurnal temperature swings of 40-50°F preserve acidity. The result is wines of intensity, structure, and ageability.

Cabernet Sauvignon leads plantings at roughly 30%, followed by Riesling (18%), Chardonnay (16%), Merlot (14%), and Syrah (10%). Washington Cabernet shows power and concentration with more acidity than California examples. The state's Riesling, particularly from cooler sites like the Ancient Lakes AVA, ranks among North America's finest, dry, semi-sweet, and sweet expressions all excel.

Red Mountain AVA, a 4,040-acre region east of the Yakima Valley, produces Washington's most expensive wines. The region's slope, elevation, and wind exposure create ideal ripening conditions for Cabernet Sauvignon. Walla Walla Valley, straddling the Washington-Oregon border, combines Washington's power with slightly cooler conditions supporting Syrah, Cabernet Franc, and Merlot.

Washington's wine industry operates differently from California's. Most wineries don't own vineyards, instead purchasing fruit from independent growers. This separation of viticulture and winemaking creates flexibility but also challenges in ensuring quality from vine to bottle.

New York: Riesling's Eastern Outpost

New York ranks third nationally in wine production, though the gap between second and third is vast. The state's 470+ wineries cluster in four main regions: Finger Lakes, Long Island, Hudson Valley, and Lake Erie.

The Finger Lakes, particularly Seneca and Cayuga Lakes, provide the state's quality focus. Deep glacial lakes moderate temperatures, extending the growing season and protecting against spring frost. Riesling thrives here, producing wines from bone-dry to lusciously sweet. The region's Riesling shows pronounced acidity, mineral character, and aging potential. Producers like Hermann J. Wiemer, Dr. Konstantin Frank, Red Newt, and Forge Cellars craft wines worthy of international comparison.

Long Island's North Fork and The Hamptons AVAs benefit from maritime moderation. Bordeaux varieties (Merlot, Cabernet Franc, Cabernet Sauvignon) and Chardonnay dominate. The region's wines show elegance and restraint, though quality varies widely.

Hybrid varieties (Vidal Blanc, Seyval Blanc, Cayuga White, Chambourcin) remain important in New York, particularly for producers in challenging sites. These disease-resistant varieties produce serviceable wines and support a viable industry in marginal climates.

The American Grape Roster

Cabernet Sauvignon: The Default Prestige Variety

Cabernet Sauvignon occupies roughly 90,000 acres nationally, concentrated in California (Napa Valley, Sonoma County, Paso Robles) and Washington. The variety's thick skins, late ripening, and structural tannins suit warm, dry climates. American Cabernet ranges from elegant, Bordeaux-inspired examples to massive, high-alcohol blockbusters. The variety's dominance reflects market demand (Cabernet commands higher prices than any other American red) and viticultural suitability.

Chardonnay: Ubiquity and Evolution

Chardonnay is America's most-planted wine grape at roughly 95,000 acres. The variety's adaptability allows it to thrive from cool coastal sites to warm interior valleys. American Chardonnay has cycled through stylistic extremes: from lean, unoaked wines in the 1970s to heavily oaked, buttery examples in the 1980s-90s to today's more restrained, terroir-expressive approach. California, Oregon, and New York all produce compelling Chardonnay, each with distinct character.

Pinot Noir: The Cool-Climate Obsession

Pinot Noir occupies roughly 60,000 acres, primarily in California (Russian River Valley, Sonoma Coast, Santa Rita Hills, Santa Lucia Highlands) and Oregon (Willamette Valley). The variety's thin skins, early ripening, and site sensitivity make it challenging but rewarding. American Pinot Noir has moved toward riper, more extracted styles than Burgundian models, though a counter-movement emphasizing whole-cluster fermentation and restraint has gained momentum.

Zinfandel: California's Heritage Grape

Zinfandel (genetically identical to Croatia's Crljenak Kaštelanski and Italy's Primitivo) occupies roughly 40,000 acres, almost entirely in California. The variety arrived in the mid-19th century and became California's most-planted variety by 1900. Old-vine Zinfandel from Dry Creek Valley, Lodi, Paso Robles, and the Sierra Foothills produces wines of power and complexity. The variety's tendency toward uneven ripening and high sugar accumulation creates challenges. White Zinfandel (a sweet, pink wine) represents a massive commercial category but bears little resemblance to serious red Zinfandel.

Merlot: The Misunderstood Majority

Merlot occupies roughly 45,000 acres nationally, concentrated in California and Washington. The variety's reputation suffered from the film Sideways (2004), which depicted Merlot as boring and inferior. This is unfortunate. Washington Merlot, particularly from Columbia Valley sites, produces structured, ageworthy wines. California Merlot ranges from soft, commercial examples to serious, Bordeaux-styled wines from Napa Valley.

Syrah: The Rhône Ranger

Syrah occupies roughly 18,000 acres, primarily in California (Central Coast, Sonoma County) and Washington. The variety arrived in California in the 1970s but gained prominence in the 1990s through the "Rhône Ranger" movement, producers championing Rhône varieties as alternatives to Bordeaux and Burgundy grapes. American Syrah ranges from cool-climate, peppery expressions to warm-climate, fruit-forward examples. The variety's versatility and food-friendliness deserve wider recognition.

Riesling: The Underappreciated Noble

Riesling occupies roughly 14,000 acres, split between Washington (where it's the second-most-planted variety) and New York (where it dominates Finger Lakes quality production). American Riesling suffers from market misunderstanding, consumers associate it with sweet, low-quality wine. In fact, American Riesling ranges from bone-dry to dessert-sweet, with examples from Washington's Ancient Lakes and New York's Finger Lakes ranking among the world's finest. The variety's high acidity, aromatic complexity, and aging potential make it one of America's best values.

Sauvignon Blanc: California's White Alternative

Sauvignon Blanc occupies roughly 15,000 acres, primarily in California (Napa Valley, Sonoma County, Lake County). Robert Mondavi's marketing of the variety as "Fumé Blanc" in the 1970s established its commercial viability. California Sauvignon Blanc ranges from crisp, citrus-driven examples to richer, barrel-fermented styles. The variety offers an alternative to Chardonnay's market dominance.

The Italian and Iberian Diaspora

California's Italian-American community has championed Italian varieties: Sangiovese (6,000+ acres), Barbera (5,000+ acres), Nebbiolo (400+ acres), and others. Results vary, some producers craft compelling wines, others produce mediocre imitations. Spanish and Portuguese varieties (Tempranillo, Albariño, Touriga Nacional) appear increasingly, particularly in warmer regions.

The New American Wine Culture

The Natural Wine Movement

American natural wine (minimal intervention, native yeasts, no or minimal sulfur additions) has grown from fringe curiosity to significant market segment. California leads this movement, with producers in Napa Valley, Sonoma County, and the Sierra Foothills crafting wines that challenge conventional definitions of quality. The movement's influence extends beyond natural wine proper, encouraging broader conversations about additives, manipulation, and authenticity.

The Sommeliers' Influence

America's sommelier culture, formalized through the Court of Master Sommeliers and more recently challenged by alternative organizations, has shaped wine consumption and production. Sommeliers champion underappreciated regions, varieties, and styles. Their influence has driven demand for Grüner Veltliner, Chenin Blanc, Gamay, and other varieties outside the Cabernet-Chardonnay-Pinot Noir trinity.

The Three-Tier System's Distortions

American wine distribution operates through a three-tier system: producers sell to distributors, who sell to retailers/restaurants, who sell to consumers. This system, a Prohibition-era relic designed to prevent tied-house abuses, creates inefficiencies and barriers to market entry. Small producers struggle to secure distribution. Consumers in control states face limited selection. The system's gradual erosion through direct-to-consumer shipping (now legal in most states) has democratized access but hasn't eliminated fundamental structural problems.

The Points Problem

American wine culture remains obsessed with numerical scores, particularly those from Wine Advocate (founded by Robert Parker in 1978) and Wine Spectator. The 100-point scale has driven quality improvements (producers seeking high scores invest in better viticulture and winemaking) but also homogenization. Critics' preferences shape production decisions. The system rewards power and concentration over subtlety and balance. Recent years have seen pushback, with critics and consumers questioning the relevance of numerical scores.

The American Wine Future

American wine stands at an inflection point. Climate change threatens established regions (Napa Valley's heat waves, Oregon's wildfires, drought throughout the West) while potentially opening new territories. Generational transfer looms as founding winemakers retire and corporate consolidation continues. Consumer preferences shift toward lower alcohol, more food-friendly wines.

The industry's diversity is its strength. While California's Central Valley produces vast quantities of inexpensive wine, small producers throughout the country craft distinctive, terroir-driven wines. The challenge is communication: helping consumers understand that American wine encompasses radical diversity, not monolithic sameness.

The next chapter of American wine will likely emphasize regionality over variety, sustainability over manipulation, and authenticity over manufactured perfection. The country's continental scale, climatic diversity, and entrepreneurial culture create conditions for continued evolution.

This is not a wine culture with centuries of tradition to constrain or guide it. American winemakers invent and reinvent constantly, for better and worse. The results can be thrilling, frustrating, brilliant, and absurd, often simultaneously. But they are never boring.

Sources and Further Reading

• Robinson, Jancis, ed. The Oxford Companion to Wine. 4th ed. Oxford University Press, 2015.
• Robinson, Jancis, Julia Harding, and José Vouillamoz. Wine Grapes: A Complete Guide to 1,368 Vine Varieties. Ecco, 2012.
• Pinney, Thomas. A History of Wine in America. 2 vols. University of California Press, 1989-2005.
• Sullivan, Charles L. Napa Wine: A History. 2nd ed. University of California Press, 2008.
• Goode, Jamie, and Sam Harrop. Authentic Wine: Toward Natural and Sustainable Winemaking. University of California Press, 2011.
• GuildSomm.com, various regional and varietal guides
• Wine Institute statistical reports (2020-2024)
• TTB AVA database and regulations
• Regional wine commission publications (Napa Valley Vintners, Oregon Wine Board, Washington State Wine Commission, New York Wine & Grape Foundation)