Virginia Wines Featured in The New York Times: Acknowledging Our Industry’s Growth and Key Contributors

We’re thrilled to share that the Virginia wine industry was recently featured in a significant article in The New York Times, titled “Virginia Is Finally for Wine Lovers”. Written by Eric Asimov, the article provides an insightful look at the journey and evolution of winemaking in our state, highlighting how producers are moving past simply trying to emulate others and are instead finding their unique identity.

The piece reflects on the early days of Virginia wine, noting that it was an unconventional choice for pioneers like Jim Law of Linden Vineyards, who arrived in 1981. Inspired by Italian winemaker Gabriele Rausse, who had come a few years earlier, early producers faced a steep learning curve with plenty of missteps. Initially, they looked to California as a model, but the vastly different conditions on the East Coast led them to turn their attention to regions like Bordeaux, which were more similar in climate. This period involved significant trial and error, including planting numerous varieties to see what worked.

The article emphasizes that in recent years, the Virginia wine industry has gained confidence, professionalism, and a sense of its identity. Growers are now selecting vineyard sites based on factors like soils and the shape of the land. The result is that Virginia is making better and more interesting wines than ever before.

Key themes explored in the article include:

  • Finding Virginia’s Identity: Winemakers are focusing on what the state can do best, recognizing that Virginia is “more restrained” than places like California, which is now considered a strength rather than a weakness.
  • Exploring Different Approaches: While many producers stick to classic styles like textured chardonnays and savory Bordeaux blends, experimentation is growing. This includes working with hybrid grapes alongside the European vinifera species and tinkering with different forms of wine.
  • Building Community: The article touches on collaborative efforts like Common Wealth Crush and organizations like Oenoverse, which works to create opportunities in wine for those historically not a part of the industry.

The article rightly points out that while Virginia is making superb wines, few are available outside the local area, which producers recognize can inhibit growth. Competing on shelves and in restaurants globally is seen as essential for relevance, which aligns perfectly with the Coalition’s goals of expanding Virginia wine in the traded sector.

It is wonderful to see members of our Virginia Wine Coalition acknowledged in this significant feature. The article mentions the following Coalition members:

We encourage you to read the full article: Virginia Is Finally For Wine Lovers – New York Times