By Ed Williams

• Introduction
• Like California, like Carolina
• It's nothing new
• Download the full article as a

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Introduction

Across central North Carolina, particularly in the foothills, a quiet revolution in agriculture hints at what’s to come: North Carolina’s return to grape-growing and a glorious past that once made it a national leader in winemaking.

Twenty years ago, a sprinkling of vineyards fed four commercial wineries. Tar Heel viticulture – the science of growing wine grapes – poked along for the next decade. Consider what’s happened in only the last six years:

• North Carolina wineries increased from 18 to 42 by the end of 2004. Another 10 are expected to open by the end of this year.
• Vineyards doubled, from 175 to 350. More are being planted this year.
• Acreage planted to grapes jumped from 600 to 1,500 from 1999 to 2004.
• The value of wine grapes increased from $2.2 million to $3.3 million annually.
• Two community colleges are now running specialized viticulture programs and a third is poised to do the same.
• N.C. State University is expanding its core of Extension specialists to service grape growers in both the eastern and western parts of the state.
• The state tourism division and the N.C. Arts Council have begun major marketing efforts to promote agri-tourism and pump more money into rural counties that are home to artisans, specialty food producers and vineyards.