Oklahoma wine reflects more than soil and climate; it carries the memory of blazing summer heat followed by sudden storms, vines rooted deep in bright red clay and sunsets that stretch endlessly across open horizons. It reflects the shift from scorching summer heat to cool evening breezes and the crack of thunder rolling across the plains.

Terroir, a French term used throughout the wine industry, describes the “sense of place” of an agricultural product, often distinguishable by its taste. As the Oklahoma wine industry experiences renewed growth, wine consumers across the state now have the opportunity to taste Oklahoma itself in a single sip.

In every glass, Oklahoma wine offers a sensory connection to the land and a symbol of place that is familiar, nostalgic and distinctly Oklahoman.

The Oklahoma wine industry generates an estimated $1.98 billion in annual economic impact and is expected to continue growing with the support of Oklahoma State University Extension and industry experts, according to The National Association of American Wineries.

Grapes were once a major crop in the state, said Madi Franklin, Oklahoma Department of Agriculture, Food and Forestry viticulture and enology coordinator.

“Enology is wine science: wine making, aging, fermentation and everything that goes into producing a bottle of wine,” said Aaron Essary, OSU Department of Horticulture and Landscape Architecture viticulture and enology assistant Extension specialist.

Before Prohibition, an era beginning in 1920 that prevented the production, importation, transportation and sale of alcoholic beverages, Oklahoma ranked among the top grape-producing states in the country, Franklin said.

Although Oklahoma officially ended statewide Prohibition in 1959, restrictive alcohol regulations remained in place for decades, she added.

That began to change in 2018, when voters approved State Question 792, modernizing state alcohol laws.

With expanded retail access into grocery and convenience stores, Oklahoma’s grape and wine industries began to see renewed growth statewide, Franklin said.

“We’ve only really been viable for eight years,” Franklin said.

Franklin supports producers through agritourism efforts and works to increase consumer awareness of Oklahoma-produced wine, she said.

“Now, we’re saving decades of just trial and error,” Franklin said.

As production increased, so did the need for available technical support and public education.

Producers across the state rely on industry professionals for research-based guidance and consumer outreach, Franklin said.

“My role is to help the entire state with grape growing and wine making,” Essary said.

Essary works directly with producers through webinars, workshops, field visits and production-related consultations, he said.

With this collaborative support, Oklahoma has experienced significant growth in viticulture and enology since 2018, Franklin said.

“Viticulture is grape growing, specifically for wine production,” Essary said.

While the two are closely related, they remain separate disciplines, Essary said.

That collaboration is reflected in the state’s growing number of wineries. Oklahoma now has approximately 45 small-farm licensed wineries, including traditional wine producers, hard cider producers and other fruit wine producers, Franklin said.

“People’s responses are, ‘I didn’t know we had wineries here,’” Franklin said. “And I’m like, ‘I know, right? Believe it or not, we’ve got 50 or so.’”

Between 2024 and 2025, five new wineries opened, Franklin said.

In terms of grape production, vineyard acreage continues to expand, Franklin said.

While some Oklahoma wineries produce wine using out-of-state grapes or concentrate, others grow their own fruit, she added.

Oklahoma has approximately 385 acres of grapes statewide, including bearing and nonbearing vines, Essary said.

“We started with a little over 100 vines and are now managing more than 1,500 vines,” said Cynthia Duncan, co-owner of C&H Garden Vineyard, located in Jones, Oklahoma.

After visiting a winery and feeling inspired, Cynthia and her husband planted a few vine cuttings as a trial, Duncan said. After planting, she quickly discovered how well the varieties thrived in Oklahoma soil, she added.

“This experiment began as a plan to stay active after retirement, but has switched to a passion-filled adventure,” Duncan said.

Despite this growth, Oklahoma remains an unconventional wine-producing state. Oklahoma has a continental climate, including all four seasons from very cold winters to extremely warm summers, Essary said.

“Grapes can tolerate heat or cold, but having both extremes creates stress,” Essary said.

To address these challenges, producers have turned to French-American hybrid grape varieties, including Chambourcin, Seyval Blanc and Traminette, which perform well in Oklahoma conditions, Essary said.

“Chambourcin is one of the most successful,” Essary said.

These hybrids represent a balance between resilience and quality, Franklin said.

American grape genetics provide durability under environmental stress, while French varieties contribute desirable wine taste and characteristics, she said.

For Oklahoma producers, this combination of domestic and imported grapes enables the production of high-quality wine from locally grown fruit, Franklin said.

“Our experience over the last 15 years has shown us that French-American hybrids grow very well in Oklahoma,” Duncan said.

The increased use of hybrid grapes symbolizes one of several strategic steps taken to rebuild the state’s grape commodity industry, Essary said.

For decades, the lack of expertise, information and ability to sell wine has long hindered the growth — or even existence — of the Oklahoma wine industry, Franklin said.

With the help and support of experts such as Franklin and Essary, as well as the recent policy to allow the sale of alcohol above 3.2% in grocery and convenience stores, Oklahoma no longer faces those disadvantages.

“We’ve made several changes based on the knowledge we gained from having Extension support,” Duncan said.

OSU Extension has supported C&H Garden Vineyard with improved canopy management tools as well as information regarding fungicides, pesticides and herbicides, Duncan said.

“It really has only been since about 2018 that we have the state infrastructure to support a wine industry,” Franklin said.

In some ways, Oklahoma’s emerging status offers a competitive advantage, Essary said.

Compared to established wine regions in California and Texas, land prices in Oklahoma remain significantly lower, making vineyard establishment more economically feasible, he added.

For new producers, affordable land reduces financial pressure during the early years of operation, Essary said.

Even so, starting a vineyard requires significant upfront investment, he added.

Grape production is labor-intensive, and many costs occur before any revenue is generated, Essary said.

“Establishing one acre of vineyard costs about $25,000 initially,” he said.

Vines typically require three years to produce harvestable fruit, meaning producers may invest up to $40,000 per acre over the first five years before seeing returns, Essary said.

To offset those challenges, many wineries are turning to agritourism involvement, Franklin said.

Events, tastings and vineyard experiences help attract visitors while educating consumers about Oklahoma wine production, she added.

“If you see a beautiful photo of somebody standing in a field of sunflowers, you’re like, ‘Where is that? I want to go,’” Franklin said.

Although the industry has seen recent expansion, Oklahoma viticulture and enology remains an early-stage industry with an upward trajectory, Franklin said.

Oklahoma’s neighboring state, Texas, ranks fifth in wine production nationwide and generates close to $24.39 billion in total economic activity, according to The National Association of American Wineries.

With similar climate conditions to Texas, Oklahoma has the capability for continued growth, Franklin said.

“The potential for growing the wine industry in Oklahoma, especially southwest Oklahoma, is immense,” Franklin said.

As the Oklahoma wine industry continues to grow and expand, Franklin and Essary said they hope to see an increase in Oklahoma grape production specifically.

“I’d love to see grapes more recognized as an Oklahoma ag commodity,” Franklin said.

With increased local grape production, recognition as an agricultural product and expansion into southwest Oklahoma, the state’s wine industry could compete with others in the country, Franklin said.

By Sophie Varner