The state of Massachusetts hosts more than a dozen wineries, scattered from its western end to the coastal areas south of Boston, as well as on Martha’s Vineyard and Nantucket islands. Grape growing in the state is concentrated on coastal lands within the Southeastern New England AVA. In other parts of the state, fruit wines are more common and grape wines are often made from fruit imported from other parts of the U.S. The cold-climate conditions make French-American hybrid varieties like Seyval, Vidal, and Marechal Foch popular choices with growers. But some important producers have exclusively vinifera programs, focusing on varieties like Chardonnay, Gewürztraminer, Pinot Gris, and Pinot Noir. Given the growing conditions and varieties, it is not surprising to find excellent, Traditional Method sparkling wines made in the state.
In the southern Blue Ridge Mountains of North Carolina and Georgia vineyards are small and few, yet the establishment of the Upper Hiwassee Highlands could bring much more.
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