Ohio

Ohio has deep wine roots. It helped build America’s wine industry in the 1800s and even though the spotlight today has shifted west, Ohio's legacy never disappeared. Today, it's gaining fresh recognition for its crisp, cool-climate styles.
From Lake Erie’s breezy vineyards to Appalachian hills, the state delivers range: Riesling, Chambourcin, Concord, and more. Ohio wine is here to surprise you.

By the Numbers

208+

Ohio is home to over 280 wineries, making it one of the top 10 wine-producing states in the U.S. by sheer number of producers.

5 Ohio is home to five federally recognized AVAs, including Lake Erie, one of the oldest in the country and home to the state’s first experimental wine vineyard, planted in the 1960s.

1.2 Million

Ohio wineries produce around 1.2 million gallons of wine per year, with demand steadily increasing for locally made bottles.

If These Vines Could Talk

Ohio was making wine before California.

In the early 1800s, Ohio’s river valleys, especially around Cincinnati, were booming with vineyards. By 1859, Ohio was the largest wine-producing state in the country.

The Grapes

Concord

Sweet, grapey, and unmistakable, Concord has deep roots in Ohio’s wine history. It's used in juice and jelly too, but many local wineries still make it into wine.

Niagara

Niagara is intensely aromatic and often sweet, with a musky (sometimes described as foxy) character. It's a signature hybrid grape of Ohio’s Lake Erie region.

Catawba

Historically important and grown along the Ohio River, Catawba makes pink-hued wines with strawberry and citrus notes. Once used in sparkling wine by Nicholas Longworth (known as the "Father of American Wine") in the 1800s.

Riesling

Riesling in Ohio is crisp and clean, usually made in an off-dry style. Lake Erie’s cool climate helps preserve freshness and acidity.

Chambourcin

A reliable hybrid red, Chambourcin produces deeply colored wines with plum and spice notes. Grows well in Ohio’s unpredictable weather.

Vidal Blanc

Often used in ice-style or off-dry wines, Vidal Blanc is a hardy hybrid with tropical fruit flavors and bright acidity. It performs especially well near Lake Erie.

Baco Noir

Baco Noir is a French-American hybrid that produces earthy, medium-bodied reds with dark fruit and smoky notes. It grows well in Ohio’s Lake Erie region.

Learn more about U.S. wine grapes

History

1820s–1830s

The First Ohio Vines

Settlers begin planting grapes along the Ohio River and near Cincinnati, including Catawba.

1842

America's Catawba Craze

Nicholas Longworth, often called the "Father of American Wine," produces sparkling Catawba in Cincinnati. Ohio becomes the nation’s largest wine producer.

1860s–1880s

Ohio Dominates U.S. Wine

Sparkling and still Catawba from southern Ohio gain fame nationally and internationally.

1890s–1910s

Decline Begins

Fungal diseases, changing tastes, and competition from California begin to erode Ohio’s dominance.

1919–1933

Prohibition Hits Hard

Ohio’s commercial wine industry collapses; most vineyards are abandoned or converted to table grapes.

1960s–1970s

Revival on Lake Erie

Growers begin replanting around the Lake Erie shoreline, focusing on Concord, Niagara, and other cold-hardy varieties.

1983

Grand River Valley AVA Established

Northeast Ohio gains federal recognition as a wine region, known for its lake-effect climate.

1990s–2000s

Vinifera Makes Inroads

More wineries plant Riesling, Pinot Gris, Cabernet Franc, and Chardonnay near Lake Erie.

2010s

Growth in Quality & Variety

Small producers across the state experiment with both vinifera and hybrid grapes like Traminette and Marquette.

2020s

Ohio Wine Rebuilds Its Identity

With over 300 wineries, Ohio is gaining renewed attention for its cool-climate wines and historic wine legacy.