Dating back to the 18th century, the taste for the grape in Connecticut was mainly satisfied by imports from the British isles.
It wasn't until American Independence was declared that Connecticut farmers seriously began growing their own.
However, it wasn't until the 19th century that Connecticut hit its prime -- in joining other New England states in providing thousands of gallons of locally-produced wine for a thirsty public.
Fast forward to the 21st century, and today there are more than 20 commercial wineries occupying more than 2 million acres throughout the state in two recognized AVA (American Viticultural Areas) regions -- the Western Connecticut Highlands and Southeastern New England.
Area wine lovers will also be happy to hear that Connecticut wine tourism is a booming industry during the summer and early autumn months offering a conveniently mapped Connecticut wine trail that reaches from Litchfield County to Long Island Sound.
(Above right, the Hopkins Vineyard in New Preston, Connecticut.)
More information about Connecticut wineries around the Web: