As far back as the 11th century, Norse explorers, in what was to become America, had already perceived the winemaking possibilities of this vast, verdant land. Seven centuries later the sagacious American statesman Thomas Jefferson began dabbling in grape-growing. One might assume, then, that by now America would have a two-century-long history of making worthy wines.
Fate and nature preempted that possibility, but toward the end of the 19th century, in the grape-compatible state of California, America was taking its fledgling steps toward fulfilling its wine-producing potential.
With the exception of Prohibition, a period of several years until 1933 when alcoholic beverages were prohibited by law, the United States has consistently produced wine for the commercial market for well over a century. However, a legal loophole permitting sacramental wine for church services during the Prohibition prevented its total extinction.