INDIANA WINE FACT SHEET

INDIANA WINE FACT SHEET www.indianawines.org October 2005 Yesterday      Swiss vinedressers settled in Vevay, near Madison in southeastern Indiana in 1802 In 1826 one of the settlers, Jean Jacques Dufour, wrote the American Vine Dresser’s Guide, the first book written about the American grape growing experience. The book will be re-published in fall 2003 by Purdue University Press. The first commercially successful vineyards in the U.S. emerged in the 1800s. Yearly grape production averaged 10,000 tons or more. The early grape and wine industry survived disease and severe weather, but Prohibition (1919-1934) ended its progress In 1971, the Small Winery Law was passed in Indiana, allowing wineries to sell directly to the public Today       31 wineries offer tours and tastings, most are open daily Indiana wineries attract over 800,000 visitors annually – contributing over $33 million to Indiana’s economy Indiana wineries are open on Sunday Wines are available for carryout daily, including Sunday Indiana vintners make table wines (less than 14 percent alcohol) sparkling wines, fortified wines, and fruit or berry wines More than 100 special events and educational activities are offered throughout the year Winery Development   Several new commercial wineries are in development stages for southern, central and northeast Indiana 2 new wineries are scheduled to open this year! Vineyard Establishment   Indiana agriculture has seen a 300 percent increase in wine grape acreage since 1991 Indiana’s wine grape acreage is approx. 325 acres Impact   Indiana wineries and grape growers continue to prosper from the fruits of their labor with a sales increase of 78% in the last 5 years. The sixth annual Vintage Indiana Wine & Food Festival in 2003 attracted over 8,500 consumers. (www.vintageindiana.com) Research and Marketing The Indiana Wine Grape Council, established in 1989 by the Indiana General Assembly, seeks to enhance economic development in Indiana by establishing a successful wine grape industry through research and marketing development. The program provides extension specialists in enology (winemaking), viticulture (grape growing), and marketing to assist growers and vintners. The team of experts is located in the horticulture and food science departments at Purdue University. Enology Dr. Christian Butzke Professor of Enology Food Science Department butzke@purdue.edu / 765-494-6500 Ellen Butz Enology Specialist / Wine Microbiologist Food Science Department harkness@purdue.edu / 765-494-6704 Jill Blume Enology Assistant Food Science Department blume@purdue.edu / 765-494-3614 The enology specialists advise existing and potential wineries through research and extension programs, including:  Fermentation research  Wine production /research with new and  Wine analysis existing grape varieties  Statewide workshops Faculty in Food Science also teach an undergraduate wine appreciation course that typically enrolls over 300 students per semester. Marketing Jeanette Merritt Marketing Specialist Food Science Department jkmerritt@purdue.edu / (ph) 765-496-3842 / (fax) 765-494-7953 The marketing specialist provides marketing and public relations support for the wine and grape industry. Duties include:  Media relations  Event planning and wine tasting programs  Publication development  Public speaking and statewide workshops Viticulture Bruce Bordelon, Ph.D Associate Professor of Horticulture Horticulture Department bordelon@hort.purdue.edu / 765-494-8212 Dr. Bordelon advises existing and potential growers while also establishing and revitalizing research vineyards throughout the state. Research and extension activities include:  Disease resistance and cold hardiness  Developing improved grape cultivars  Statewide workshops  Individual consultation with growers on site selection and grape growing/analysis  Faculty teaches viticulture course