United States of America

The history of wine production in the United States began during the colonial era, when European settlers introduced grapevines and established small vineyards to meet local needs. Early winemaking efforts were modest and experimental, as settlers adapted traditional techniques to new soils and climates. Over time, these initial endeavours laid the groundwork for a growing interest in domestic viticulture.

The development of a commercial wine industry accelerated in the 19th and early 20th centuries, although it faced significant challenges such as the impact of Prohibition from 1920 to 1933. Despite these setbacks, post-Prohibition efforts saw a revitalisation of winemaking practices, particularly in regions like California. Innovations in vineyard management and production techniques during the mid-20th century helped establish areas such as Napa Valley and Sonoma County as centres of quality winemaking.

Today, the United States is recognised for its diverse wine regions and a wide range of wine styles that reflect regional characteristics and modern production methods. Ongoing research, sustainable practices, and a balance of tradition with innovation continue to shape the industry. This evolution from early colonial vineyards to a modern, internationally acknowledged sector highlights the steady progression of the U.S. wine industry.