| Wine region | |
 | |
| Official name | State of Ohio |
|---|---|
| Type | U.S. state |
| Year established | 1803 |
| Years of wine industry | 1823-present |
| Country | United States |
| Sub-regions | Grand River Valley AVA, Isle St. George AVA, Lake Erie AVA, Loramie Creek AVA, Ohio River Valley AVA |
| Climate region | Continental, also humid subtropical in extreme southern lowlands |
| Total area | 44,825 square miles (116,096 km2) |
| Grapes produced | Cabernet Franc, Cabernet Sauvignon, Catawba, Cayuga, Chambourcin, Chancellor, Chardonel, Chardonnay, Concord, Delaware, Edelweiss, Gewürztraminer, La Crosse, Leon Millot, Marechal Foch, Marquette, Merlot, Niagara, Norton, Pinot gris, Pinot noir, Riesling, Sauvignon blanc, Seyval blanc, St. Pepin, Steuben, Traminette, Vidal blanc, Vignoles,[1] |
| No. of wineries | 280[2] |
Ohio wine (or "Ohioan wine") refers to wine made from grapes grown in the U.S. state of Ohio. Historically, this has been wine grown from native American species of grapes (such as Vitis labrusca), not European wine grapes, although hybrid and Vitis vinifera grapes are now common in Ohio. As of 2018 there were 280 commercial wineries operating in Ohio, and there are five designated American Viticultural Areas partially or completely located within the state.[1][2]