Read at Eater Atlanta
Despite being home to two recognized American Viticultural Areas, Georgia wines are not commonly found on restaurant menus in the state or across the country. Wines from Georgia are more readily available in Atlanta restaurants than wines made in Georgia itself, reflecting a lack of demand for local wines at restaurants. Carolyn Robinson, a wine captain and certified sommelier at St. Cecilia, explains that Georgia wines have a reputation for being sweet and heavy-bodied, which is not preferred by customers who prefer dry wines. However, Georgia winemakers are producing dry wines that showcase the state's unique terroir.
It is easier to find wine from the country of Georgia in Atlanta than one made in this state.
Georgia is home to two American Viticultural Areas and has seen an increase in the number of licensed farm wineries in the state over the past decade. Most of these wineries are located in north Georgia and produce wines from native grapes like muscadine, as well as hybrid varieties. To try these wines, it is necessary to visit a local vineyard or tasting room, as they are not commonly found on restaurant menus. Despite Georgia's winemaking potential, there is currently limited availability and demand for Georgia wines in the restaurant industry.
Georgia is home to two American Viticultural Areas (AVAs), which means the region is nationally recognized for its winemaking potential. There's the Dahlonega Plateau AVA and the Upper Hiwassee Highlands AVA, the latter of which is shared with North Carolina. According to Georgia Wine Producers, there are 105 licensed farm wineries in the state right now, up from almost 45 a decade ago.
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