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Michigan wine refers to any wine that is made in the U.S. state of Michigan. As of 2013, there were under wine-grape cultivation and 101 commercial wineries in Michigan, producing of wine.〔 According to another count there were 112 operating wineries in Michigan in 2007.〔"Midwestern wine: Move over, California", The Economist, August 23, 2008 (), accessed September 7, 2008〕 Wine and enotourism were estimated in 2007 to be a $300 million industry.〔 Most of the quality bottled wine of Michigan is produced in the four American Viticultural Areas (AVAs) of Fennville AVA, Lake Michigan Shore AVA, Leelanau Peninsula AVA, and the Old Mission Peninsula AVA. There are also a few wineries in every region of the state including some in the Upper Peninsula that have opened over the past several years.〔http://www.michiganbythebottle.com/wineries.html#〕 In addition to grape wine, Michigan is a leader in the production of fruit wines such as cherry wine. ==History== The traditional wines of Michigan were sweet wines, often made from grape varieties native to North America, such as the Catawba, Concord, and Niagara, or from hybrid grapes partly developed by crossing native species with ''vinifera'' grapes. North American native grapes have the advantage of being adapted to local growing conditions, with consequent high fruit yield. In addition, growers can switch back and forth between the production of sweet wine and grape juice. Of Michigan's under grape cultivation, only 12%, , were devoted to wine grapes as of 2007.〔 Michigan's wine industry dates from after the repeal of Prohibition. With large plantings of Concord in the southwest, mostly for the Welch Grape Juice Company, the state was well positioned to enter wine production. Four large wineries (out of eleven wineries established by 1946) came to produce almost all Michigan wine: La Salle Wine and Champagne Company which was established in Windsor, Ontario, and moved to Farmington, Michigan; the Bronte Champagne and Wines Company of Hartford; Michigan Wineries (now Tabor Hill Winery) of Buchanan; and St. Julian Winery, which was also established in Windsor, Ontario, on the Canadian shore across from Detroit during Prohibition and moved to Paw Paw, Michigan, after repeal. To promote the local industry, Michigan law in the mid-20th century placed a tax of four cents per U.S. gallon on Michigan wine while other wine was taxed at 50 cents per U.S. gallon. Michigan wine of that era was, primarily, fermented to dryness, giving about 9% alcohol, and then fortified with California brandy to 16% alcohol. State laws considered this natural wine and allowed it to be sold in grocery and drug stores while fortified wines from out of state, produced to 18-20% alcohol, could only be sold from state liquor stores. The wineries of Michigan specialized in sweet wine and fruit wine well into the 1970s. With the growth in demand, starting in the latter half of the 20th century, for locally grown and locally labeled U.S. fine wines, several existing Michigan makers of sweet wine experimented with upgrading their production, and new vintners entered the scene. Tabor Hill Winery, in southwest Michigan, opened in 1971 as the first Michigan winery specializing in ''vinifera'' wines. Only a few years later in 1974, Chateau Grand Traverse opened in the Traverse Bay region of Northern Michigan. A slow growth in the number of wineries and continued trials of different ''vinifera'' varieties continued well into the 2000s.〔 Presently, various hybrid varieties are being looked at which could allow grape growing in the Upper Peninsula to expand significantly over the next several years.〔http://michiganradio.org/post/michigan-winemakers-experiment-get-most-out-their-grapes〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Michigan wine」の詳細全文を読む スポンサード リンク
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