In fact, they grow grapes in every state of the U.S. They even make wine there, too. Of course, I’m not running out to secure my allocation of Alaskan wine, but it is nice to know that there is a burgeoning wine region in all 50 states.

Given the diversity of our statutory climates, vitis vinifera, the European species of grape, is not the only progenitor of American wines. In many states, it is joined by the indigenous vitis labrusca, which thrives in the cold winters and thus survives more easily in cooler climates and at higher altitudes. Hybrids, those grape varieties created from a vinifera parent crossed with a labrusca one, also do quite well.

Elsewhere we find wine produced from FOTG — fruit other than grapes. Since all you need to produce "wine" is sugar and yeast, the sugar from any fruit will do. Hence, we have pineapple wine in Hawaii, cranberry wine in New Jersey and blueberry wine from Maine. I’ve even tasted wine made from carrots in Florida — don’t ask : )

At the Long Island Wine Symposium held earlier this month, I had the opportunity to make the acquaintence of Lucien Wilkins from North Carolina. A retired physician and current real estate developer, Lucien is owner of Spencer Mountain Vineyards, where he planted 1,000 vines last year in the mountains of Boone, NC, coincidently only one week prior to our own planting. With Sauvignon Blanc as his vinifera pick, Lucien also planted hybrids Seyval Blanc and Marechal Foch in his vineyard. And he is not alone. Today, , there are more than 350 vineyards and 70 wineries in the state.

A member of a fledgling wine region, Wilkins is determined to see his area succeed. To that end, they recently established the High Country Winegrowers Association, which held its first meeting in July of this year. The meeting was held in the wake of a study on wine tourism issued by Appalacian State University on behalf of the NC Wine & Grape Council. In this vein, Lucien mentioned plans for a collaborative venture featuring a microwinery, microbrewery, organic garden and artisan coffee roaster. I questioned whether the wine and beer yeasts might co-mingle and wreak havoc on the other’s fermentation process, but that’s a discussion for another day. For now, we’ll just wait for Lucien’s grapes to grow.