In the first quarter of the 21st century, North Carolina\u2019s traditional agriculture industries have grown through their challenges with technology and innovation.<\/p>\n\n\n\n
In the Yadkin Valley in the northwestern quadrant of the state, however, there has also been a migration from the fast-growing cash crops that made this lush area famous for centuries in favor of a return to the state\u2019s first cultivated crop: grapes.<\/p>\n\n\n\n
Because of it, this sector of North Carolina\u2019s winemaking industry is a thriving hive of vines and fermentation.<\/p>\n\n\n\n
It\u2019s a maturing statewide industry that provides nearly $2 billion in economic impact around the state and some 10,000 jobs, not to mention the two million annual visitors who bring tourist dollars to some of the state\u2019s most rural regions.<\/p>\n\n\n
\n\nWhat they have created is a farm-to-table-to-<\/strong>glass<\/em> enterprise.<\/strong><\/p>\n <\/div>\n<\/blockquote>\n\n\n\n
North Carolina\u2019s diverse landscape makes it possible to grow all varieties of classic European grapes, with wineries around the state specializing in French-, Italian- and German-styled vintages, along with dozens that produce wine made from North Carolina\u2019s two native grapes, muscadine and scuppernong.<\/p>\n\n\n\n
Winemaking, with more than 400 vineyards and some 200 wineries, is a leading part of North Carolina\u2019s fermentation and distilling economy that also includes almost 100 distilleries and more than 300 craft breweries, all with close connections to and input from NC State\u2019s researchers and the NC State Cooperative Extension programs throughout the state.<\/p>\n\n\n