Michigan wine
Michigan wine refers to any wine that is made in the U.S. state of Michigan. As of 2013, there were 2,650 acres (1,070 ha) under wine-grape cultivation and 101 commercial wineries in Michigan, producing 1.3 million US gallons (4,900,000 L) of wine. According to another count there were 112 operating wineries in Michigan in 2007.
Wine and enotourism were estimated in 2007 to be a $300 million industry. Most of the quality bottled wine of Michigan is produced in the four American Viticultural Areas (AVAs) of Fennville AVA, Lake Michigan Shore AVA, Leelanau Peninsula AVA, and the Old Mission Peninsula AVA. There are also a few wineries in every region of the state including some in the Upper Peninsula that have opened over the past several years.
In addition to grape wine, Michigan is a leader in the production of fruit wines such as cherry wine.
History
The traditional wines of Michigan were sweet wines, often made from grape varieties native to North America, such as the Catawba, Concord, and Niagara, or from hybrid grapes partly developed by crossing native species with vinifera grapes. North American native grapes have the advantage of being adapted to local growing conditions, with consequent high fruit yield. In addition, growers can switch back and forth between the production of sweet wine and grape juice. Of Michigan's 14,600 acres (5,900 ha) under grape cultivation, only 12%, 1,800 acres (730 ha), were devoted to wine grapes as of 2007.