Muscadine sits at the center of Georgia's wine identity. The grape is used for wine, preserves and sauces, and gives the state's wines a fruit-oriented character rather than a vinifera-only identity. Modern fungicides have also made European bunch grapes more successful in Georgia, adding another option for growers and winemakers.
Elsewhere in Virginia & Southeast
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- North CarolinaNo producers listed yetNorth Carolina includes high-elevation vineyards, Yadkin Valley, the state's first AVA, and Crest of the Blue Ridge, where warm days and cool nights suit vinifera and French-American hybrids.
- TennesseeNo producers listed yetTennessee combines European grapes, muscadine and Chambourcin in dry reds, crisp whites and fruit-forward blends. The newly recognized Nine Lakes of East Tennessee AVA adds a mountain-lake identity.
- VirginiaNo producers listed yetVirginia spans ten wine regions and eight distinct AVAs. Viognier and Chardonnay are important whites, with Cabernet Franc, Petit Verdot and Bordeaux-style blends among the leading reds.