This document provides a history of wine production in Illinois from early European settlement to the present day. It summarizes that while European grapes initially failed, native American varieties like Concord succeeded and catalyzed the industry in the mid-1800s. It then outlines the development of the industry over time, including the establishment of the oldest winery in 1855, challenges after prohibition, and the emergence of new French hybrid varieties in the 1900s that became the backbone of the modern industry. Finally, it provides details on the types of grapes grown and wine styles produced in Illinois today.

1. Vintage Illinois:History, development, and wines

2. Eastern U.S. historyWine production and early settlementsProduction of goods for use, trade by EnglandSilk, oils, wine, tobaccoEuropean grapes failed repeatedlyNative speciesPoor yields, strange qualitymid-1800’sEmergence of chance V. labrusca hybrids‘Concord’, ‘Delaware’, ‘Catawba’

3. Illinois historyLabrusca hybrids catalyzed the industryGrape production commonMostly fresh, jelly, juiceCommercial wineries?

4. Oldest Illinois WineryBaxter’s Vineyards, Nauvoo 1855Icarians (French)Concord, Niagara, Catawba$0.25/gal.500-600 acresMany others around IL, but little documentation

5. 1900 Census

6. Post-prohibitionIndustry still recoveringFarmers turned to other cropsIntense regulation of alcohol-related businessVineyards take 3-5 years to develop fruitFinancial stressPolitical stressChange in consumer preferencesPre- 3:1 dry to sweetPost- 1:3 dry to sweet

7. European hybrids1900 – 1950New grape varieties emergedSeyval blanc, Villard noir, Villard blancVidal blanc, Chancellor, ChambourcinMarechal Foch, Leon MillotSelected for phylloxera resistance and wine qualityCold-tolerance added benefit to eastern U.S.

8. European hybridsBackbone of modern eastern U.S. industryNot ‘Concord’-likeModerately cold-tolerantDisease tolerantProductive

9. 1990’sEstablished cultivar trials around the state, including UIUCEstablished grape and wine resources councilEnology and viticulture specialistsEmphasis on the promotion of new growers, winemakers

10. Illinois terroirContinental climateCold winters, hot summersMajor challengesDisease pressureHot, humid summersRainfallMinimum winter tempSpring frostLack of elevated sitesRich, fertile, deep soilsVigorous vegetative growth

11. Industry developmentYear# of VinesAcres19001986199920053,008,00023,000215,160660,0005400383261100

12. Illinois wine77 WineriesWinesFruit, meadLabruscaFrench-American hybridsNew hybridsCornell, UMNViniferaWide variety of styles

13. New CultivarsV. vinifera2000+ yr. head startSourcesAcademic and private breedersVery little data, recommendations available

14. Consumer AcceptanceDevelopment of new hybrid wine enthusiastsTraditionalistsWant wines to taste like Chardonnay, CabernetLabrusca fansWant wines to taste like grandpa’sAgritourismAttach experience to productMarket locally

15. Illinois wine grape varietiesLabrusca grapesConcord, Catawba, Niagara, DelawareGrown throughout ILWine stylesSweet, dessert

16. Illinois wine grape varietiesVinifera grapesChardonnay, Cabernet francViognier, SyrahSouthern IllinoisMinimal acreage, but on the rise

17. Illinois wine grape varietiesHybridsRedsChambourcin, Norton/Cynthiana, Chancellor, Noiret, Corot Noir, Leon Millot, Marechal Foch, Marquette, FrontenacWhitesVignoles, Seyval blanc, Chardonel, Traminette, Vidal blanc, Valvin Muscat, Edelweiss, St. Pepin, La Crescent, Frontenac gris

18. ChardonelHybrid of Chardonnay and Seyval blancCrisp acidityCitrus aromasOaked or unoaked, dessertPairs similar to Chardonnay

19. Seyval blancWine style variesTypical peach characterCan include tropical fruit and grassinessSauvignon blancPairing depends on styleSeafood, saladMahi Mahi with Mango sauce

20. TraminetteGewurztraminer descendentIntense floral aromasCitrus notesBest with spicy foodsThai, Vietnamese Original cross made by Herb Barret at UIUC in 1965

21. FrontenacGrown more in northern ½ of IllinoisVersatileRed, rose, sparkling, dessertOutstanding Port-style winesGarnet colorDistinct cherry noseLow tannin, crisp acidityChocolate desserts

22. Cabernet FrancTrue VitisviniferaBordeaux, LoireGrown in southern ILDry table wineModerate colorDark fruit, black pepperGreat structure and tanninPairing: Beef, lamb, rich foods

23. ChambourcinThe premier red wine grape of southern IllinoisShawnee Hills AVAVersatileDry, sweet, portCherry/tobacco noseLow tanninBest with parmesan pastas, lean red meats, BBQ

24. NortonNative American Grape1873“Best red wine of all nations”Vienna international competitionSmall cluster, berry sizeVery dark red wineDark fruit, rich pipe tobacco, smokeGreat with rich, smoky meats

25. Thanks!www.illinoiswine.com