Articles in regional publications that pertain to a wide range of North Carolina-related topics.
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Record #:
40667
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The flavor of the grapes used in Pinot Noir varies depending on the location of the vineyard and its environmental factors, as well as the barrels used to age the wine. While the Burgundy region of France is well known to house the best pinots, other regions, such as Sonoma and Napa counties in California, have produced exceptional wines as well.
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Record #:
7769
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Jackson traces the early days of winemaking in North Carolina. Much of it can be traced back to what is called the Mother Vine, a strong grapevine that has survived four hundred years on Roanoke Island. Three scenarios are put forth for its beginning: the Indians cultivated it; it grew wild; or it was cultivated by the colonists of the Lost Colony. The vine is a scuppernong, a variety of muscadine grape. The vine was once over a half acre in size, but over the years decay, weather, insects, and diseases have reduced its size to about thirty feet wide and one hundred feet long. Life still exists in the vine, and the Duplin Winery was started with cuttings from the Mother Vine.
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Record #:
35776
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Winemaking, starting during the 16th century, had become an important state and national industry by the 19th. Winemakers that contributed to its state and national prominence included Paul Garrett. In fact, by the early twentieth century, his five wineries were producing the best-selling brand in the America, “Virginia Dare.” As for modern day winemakers Stanley believed spurred this tradition’s comeback, they included Duplin Wine Cellars in Rose Hill.
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Record #:
31724
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While the Teensy Winery may not be able to compete with the larger operations in the state in terms of volume, they are believed to be on par in quality. Bob Howard’s vineyard sits on about a third acre behind his house in the dry county of Rutherford. Howard contributes that quality of his product partly to being located in a microclimate that is perfect for growing grapes.
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Record #:
10665
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Lemuel Sawyer, an early 19th-century congressman, wrote this article concerning wine production in North Carolina in the 1840s. Sawyer notes that white grapes, such as the scuppernong, grow well in the sandy soils of Currituck County, Roanoke Island, and the Albemarle Sound regions. While most homes in this area had vines and produced wine in a \"rude\" way, with little filtration, no time for fermentation and the product being mixed with five gallons of apple brandy per barrel of wine, the results were, according to Sawyer, little more than preserved grape juice. Sawyer recounts his own experiment in which he attempted to produce a high quality wine and champagne from the scuppernong grape, the results of which he called \"fully equal to the celebrated product of France.\" He also notes that, given the wide availability of scuppernong grapes in the region, wine production in the area could be more profitable than farming or grazing.
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Record #:
29370
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Six reputable wine merchants across North Carolina offered their insight into learning about wines. They advised how to describe the taste of wine, and matching its characteristics with a customer’s particular preferences. They also discussed wine availability, distribution, retailers, and state regulations.
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Record #:
12039
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There are over eighty wineries in North Carolina, and in 2009 the Haw River Valley, covering 868-square-miles, became the state's third American Viticultural Area. This federal recognition is for the potential of an area to produce distinctive wines. Max Lloyd of Grove Winery discusses winemaking.
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Business North Carolina
(NoCar HF 5001 B8x), Vol. 30 Issue 3, Mar 2010,
p58-65, il
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Record #:
6416
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North Carolina is home to over two dozen wineries, ranging from multi-million dollar operations to small mom-and-pop ones. Chase takes the reader on a tour of several, including RagApple Lassie Vineyards (Boonville); Westbend Vineyards (Lewisville); Windy Gap Vineyards (Ronda); and Chateau Laurinda (Sparta).
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Record #:
4472
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The state has a long history of winemaking and at one time was the nation's leader. Now with a Grape Council promoting the wine industry, the state seeks to make a name again as a wine producer. There are fourteen wineries in the state, but three - Biltmore Winery at Asheville, Westbend Vineyards in Lewisville, and Duplin Cellars in Rose Hill - produce 95 percent of the state's wine. Production doubled in the state during the 1990s, rising from 28,954 cases in 1988 to 66,426 cases n 1999.
Source:
Business North Carolina
(NoCar HF 5001 B8x), Vol. 20 Issue 3, Mar 2000,
p20-26, il
Periodical Website
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