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Wine produced outside the traditional wine growing areas of Europe and the Middle East

New World wines are those wines produced outside the traditional winegrowing areas of Europe and the Middle East, in particular from Argentina, Australia, Canada, Chile, Mexico, New Zealand, South Africa and the United States (primarily California). The phrase connotes a distinction between these "New World" wines and those wines produced in "Old World" countries with a long established history of wine production, essentially in Europe, most notably: France, Italy, Germany, Spain and Portugal.

Alcoholic beverages were made by indigenous peoples of the Americas before the Age of Discovery. Indigenous peoples are known to have used maize, potatoes, quinoa, pepper tree fruits and strawberries to make alcoholic beverages. Despite the existence of species of the genus Vitis (to which Vitis vinifera belongs) in Venezuela, Colombia, Central America and Mexico, indigenous peoples did not ferment these species and therefore did not make wine. Spanish settlers in the Americas initially brought Old World animals and plants to the Americas for self consumption in their attempt to reproduce the diet they had in Spain and Europe. A further stimulus for the production of New World wine in Spanish America might have been that European wines exported to the Americas were in general not transported in bottles nor sealed with cork which made them prone to be sour. Attempts to grow vines in the Americas began in Hispaniola during the second voyage of Columbus in 1494. and later in California. Grapes of the same stock were planted in Peru where it received the name Negra peruana (Peruvian black) and from this came the most common Chilean grape: the País. This Chilean grape was introduced into what is now Argentina where it came to be known as Criolla chica. These grapes are supposed to have originated from Spain but there is also a possibility that they originated from Italy as they resemble very much the variety Mónica grown in Sardinia as well as Spain. In the second half of the 16th century, the demand for wine among Spanish settlers caused a surge in Spanish wine exports to Mexico and Cuba. However, this was not the case for Peru, Chile, and Argentina, where cultivation of vineyards had proven to be a success and, thus, required fewer imports of Spanish wines. Relative to Peru and Chile, Spanish settlers in Mexico established very few vineyards by comparison. In the 16th and 17th century the principal winegrowing area of the Americas was in the central and southern coast of Peru, The ban sought to protect Iberian wine from competition by Peruvian wine and can be considered an example of commodity mercantilism. Moreover, the Spanish Crown banned the export of Peruvian wine to Panamá and Guatemala in 1614 and 1615 respectively. In Potosí part of salaries were paid with wine. The earthquake destroyed wine cellars and mud containers used for wine storage.

Since New World vineyards are generally in hotter climates than those of Central Northern Europein fact some major New World regions are irrigated desertNew World grapes tend to be riper. Thus New World wines tend to be correspondingly more alcoholic and full bodied. Critics such as Robert M. Parker, Jr. have influenced New World producers and consumers towards a fruitier style, with more use of new oak. However, in recent years there has been a reaction against some of the very oaky, alcoholic styles that typified late 1980s Australian Chardonnays for example, as cooler vineyards have been identified and winemakers have become more sophisticated and more restrained.

Traditionally New World wine used names of well known European regions, such as Burgundy, Champagne, Sherry, Port, and Hock. This gave consumers a general idea of how the wine might taste. This changed as winemakers developed the confidence to develop their own styles of wine such as Grange. Europeans producers objected to the use of their regional names, and writers such as Frank Schoonmaker in the US encouraged the use of varietal names as used on Alsace wine. One reason was that unlike Europe, there was no history of particular localities being associated with particular styles of wine, and winemakers might buy in grapes from many sources. Indeed, wines such as Grange specifically ignored the origin of the grapes in order to achieve a more consistent style. So led by winemakers such as Robert Mondavi, varietal labelling became common during the 1960s and 1970s, and has since spread to most of Eastern Europe and much of Western Europe. Subsequently, New World winemakers have 'rediscovered' the art of blending wines, with blends such as Shiraz/Cabernet Sauvignon, Semillon/Sauvignon blanc and the Rhone combination of Grenache, Shiraz and Mourvedre ("GSM") all becoming more common. And as New World viticulturists have better understood the soils and climates of their vineyards, terroir has come to the New World, with the 'terra rossa' of Coonawarra known for its Cabernet Sauvignons, and the Eden Valley and Clare Valley and Chile's Bío Bío Valley for Riesling.

Being less dependent on geography, New World wines have placed more emphasis on branding as a marketing tool, following the example set by Germany's Blue Nun and Portugal's Mateus Rosé, brands created in 1927 and in 1942 respectively. One particular style of branding has been the 'critter wines' that use animals on their labels. Without the partible inheritance of the Napoleonic code to worry about, New World vineyards tend to be very much bigger than those in Burgundy for example, which has allowed economies of scale and a better ability to negotiate with mass market retailers. With supermarkets selling an increasing proportion of wine in many markets, New World producers are better positioned to take advantage of this trend towards high volumes and low margins.

The greater size of New World wine companies has made them attractive targets for multinational drinks companies seeking to exploit the trend towards drinking wine rather than beer or spirits. Thus, the Foster's Group bought up both Beringer Blass (a holding company for Wolf Blass, Mildara Wines and many others) and Southcorp Wines (holding company for Penfolds, Lindeman's, Wynns and many others). Pernod Ricard have bought Montana Wines, Diageo own Blossom Hill, and Constellation Brands have a portfolio that span the New World, from Ravenswood and Vincor to Nobilo and Hardys.

Argentina is the world's fifth biggest wine producer though it has traditionally had a high domestic consumption (in 2006, Argentines averaged over 40 litres per capita in one year). It has a long tradition of winemaking under the Spanish, going back to 1557, but the industry has been influenced by more recent immigrants, notably Italians and also Germans. Exports increased during the mid 1990s following the success of their neighbours in Chile, and accelerated after the economic crisis of 2002. The long history of viticulture in Argentina has brought forth the evolution of many local varieties, but perhaps the most typically Argentine grape is the Torrontés, which makes an aromatic white wine. However, Argentines love red wine to go with their famous steaks. Malbec has proven to be the most successful variety in export markets, with Barbera and "Bonarda" (now known to be Corbeau, a minor variety from Savoie) being blended into more affordable wines. The Mendoza Province, which is Argentina's main producer, has also gained recognition from the wine tourism business due to important investments in new wineries and hotel accommodations. Other producing areas include San Juan, Salta, La Rioja, Catamarca, Rio Negro and the Buenos Aires wine region.

Vine cuttings from South Africa were brought on the First Fleet (1788), and though the settlers took time to adapt to the new conditions, wine exports began in 1822. As mentioned above, by the 1880s Australian wines were winning prizes in Europe. Phylloxera struck in eastern winegrowing regions from the 1870s, leading to the destruction of many vineyards. With South Australia free from Phylloxera it contains some of the oldest continuously harvested vineyards on earth. Penfolds Grange and others led the revival of interest in table wines, which culminated in 2000, when Australia sold more wine to the United Kingdom than did France. While some Australian wines, their Chardonnays in particular, have previously been criticized for being over oaked and over ripe, Australian winemaking is now some of the most sophisticated in the world, with vineyards increasingly planted in cooler climates, such as Pinot noir in Tasmania, and unoaked wines becoming popular. Several regional specialities have emerged, notably Shiraz in the Barossa Valley, Cabernet Sauvignon in Coonawarra, Riesling in the Eden Valley and Clare Valley, and Hunter Valley Sémillon. Rutherglen Muscats are perhaps the finest fortified wines of the New World.

Canada followed a similar path to the eastern United Statesearly attempts to grow Vitis vinifera failed, leading to a significant export industry based on Vitis labrusca and Vitis riparia, fortified to disguise the 'foxy' aromas. The country had its own version of Prohibition until 1927, and after it ended red tape inhibited the industry until 1974. In the following years improved viticulture and grape varieties allowed a substantial expansion of the industry in the 1990s, centered around the parts of Southern Ontario warmed by the Great Lakes, and in the Okanagan Valley of southern British Columbia. While there has been some progress with red wines from the Bordeaux varieties and Pinot noir, Canada's most successful wines are ice wines made from grapes such as Riesling, Vidal, and even Cabernet Franc.

As in Argentina, Chilean viticulture dates back to the Conquistadores. The Bordeaux varieties arrived in the mid 19th century, although for a long time many of the vines thought to be Merlot were in fact Carménère, and the latter has become something of a signature grape. It is the seventh biggest producer of wine in the world; traditionally quantity was favored over quality, and red tape discouraged improvement. Under the Pinochet reforms of the 1980s, investments were made in wineries and vineyards, and exports began in earnest in the mid 1990s. Traditionally Chilean vineyards were in semi arid areas irrigated by water from the Andes, but there has been increasing interest in cooler areas such as the Leyda Valley (becoming known for its Pinot noir) and the Bío Bío Valley, which suits Riesling and Gewürztraminer. Chile is notable for being one of the few vine growing regions to be free of phylloxera.

The wine history of Colombia was different from other countries in the region. Wine was mainly produced for religions reasons by Catholic priests in monasteries across the country. Due to the restrictions to allow European immigrants to enter the country after the independence from Spain, the wine industry didn't develop like in other South American countries. Beer and Aguardiente became more popular drinks than wine. There are a few areas in Colombia that produce fine wine of excellent quality, but the majority of the wine is consumed locally. Villa de Leyva is a small region, north of Bogota, which is known for its Mediterranean climate and the wine produced in these areas is of very high international standards. El Valle del Cauca, south of Bogotá, is also a well known winery area. Wines in Colombia tend to be sweeter due to the climate of the Andes, hot weather and constant rain.

Mexico is the oldest wine making region in the Americas. In 1549, Spanish explorers and settlers came across a fertile valley in the present day state of Coahuila where they encountered native vines and founded the Mission of Santa María de las Parras or "Holy Mary of the Vines". In 1597, the Hacienda de San Lorenzo was established by the Spanish settler Don Lorenzo García, where he founded, along with other Spanish missionaries, Casa Maderothe oldest winery house in the Americas. Many of the vines from Parras de la Fuente, Coahuila and other places in Mexico were the first to be exported and cultivated in what is now California, as well as other provinces in Northern New Spain and other Spanish colonies in South America. In 1699, the King of Spainalarmed by competition from the New Worldprohibited wine production in New Spain, with the exception of wines for the church. The prohibition lasted until the Mexico's independence from Spain in 1810. As of the 2013, about 90% of Mexican wine is produced in the northwestern state of Baja California, neighboring the wine producing region of California in the U. S., particularly in the Valley of Guadalupe, Ensenada Municipality.

The New Zealand viticulture industry was started in a small way by Croatian immigrants at the end of the 19th century, but it was not until the 1970s that it began to flourish. Several factors came together at that time Britain's entry into the European Economic Community in 1973 ended favourable terms of agricultural trade, while New Zealanders themselves developed a taste for wine as local alcohol licensing laws changed and cheap air travel exposed them to different cultures. Various grapes were tried in the early years, but it was in the 1980s that New Zealand developed the distinctive style of Sauvignon blanc that became its trademark. Since then the Burgundy grapes of Chardonnay and Pinot noir have been developed in cooler, more southerly vineyards, with considerable success. More recently there has been increasing popularity for the 'aromatic' white varieties such as Gewürztraminer and Riesling, with Auslese styles also being attempted.

The first grapevines were brought to Peru shortly after its conquest by Spain. Spanish chroniclers from the time note that the first vinification in South America took place in the hacienda Marcahuasi of Cuzco. However, the largest and most prominent vineyards of the 16th and 17th century Americas were established in the Ica valley of south central Peru. In the 1540s, Bartolomé de Terrazas and Francisco de Carabantes began vineyards in Peru. The latter established vineyards in Ica, which Spaniards from Andalucia and Extremadura used to introduce grapevines into Chile. Most vineyards are located on the central coast, around Pisco and Ica, where most of Peru's winemaking and distillation takes place.

Wine was first produced in South Africa by the founder of Cape Town in 1659, and by the late 18th century Constantia, made from Muscat de Frontignan (Muscat Blanc à Petits Grains), was popular among European royalty. However the vineyards were decimated by phylloxera and the KWV cooperative that ran most of the industry since 1918 gave little encouragement to produce quality wine. The end of apartheid sparked a wave of investment and innovation in the vineyards of the Cape, although there remains large areas of undistinguished grape varieties such as Colombard. Stellenbosch and Paarl can produce world class wines from the Bordeaux varieties, Shiraz and also from Pinotage, a variety bred locally from Pinot noir and Cinsaut. South Africa is also the second home of Chenin blanc, known until the mid 20th century as Steen; Muscat Blanc à Petits Grains is known locally as red and white Muscadel, and is once again being used to make Constantia.

Although wine is made throughout the United States, 90% of it comes from California. The Gallo Winery runs an industrial facility in Modesto, California that produces the majority of the state's wine exports. Most of the rest is split between Washington state and New York state, followed by Oregon. California's earliest grape vines were imported from New Spain, or Mexico, which in turn were brought by Spanish explorers and settlers. North America has several native species of Vitis, from which wine has been made for a long time in the east of the country, although the 'foxy' aromas of wines produced from these species are not to everyone's taste. The Catawba variety led the way for winemaking from native species, first in Ohio and later in the Finger Lakes area of New York. California followed a similar path to Latin American countries, with Spanish missionaries starting the first vineyard of vinifera vines in 1769, and later immigrants from Bordeaux and Italy bringing their native grapes with them. Soon a thriving industry developed, particularly in the Napa Valley, which was stopped in its tracks by phylloxera and, uniquely, Prohibition (1920–1933). One interesting consequence of Prohibition was that vineyards were replanted with lower quality grapes such as Alicante Bouschet that could survive transportation to home winemakers, and this tradition of home winemaking changed taste preferences from a dry style before Prohibition to a much sweeter style. In general Prohibition had a devastating effect on commercial winemaking in the country, which only started to recover in the late 1960s and 1970s under major industry pioneers such as Ernest and Julio Gallo, Robert Mondavi and the world class viticultural scientists at the University of California, Davis. The latter institution has played a leading role in the recovery of wine in the United States, in particular identifying just what vines were actually planted (notably California's signature grape, the robust red Zinfandel, which was found to be Croatia's Crljenak Kaštelanski), and encouraging the use of better clones of the traditional European varieties. In the 1970s, geographical appellations were designated as American Viticultural Areas. In the years after Prohibition, the domestic market demanded cheap 'jug wines' and sweet fortified wines. These tastes led to local styles such as White Zinfandel (a sweet rosé) and "bum wines". Interest in traditional European varieties increased after Mondavi reinvented Sauvignon blanc in a dry, heavily oaked style called Fumé Blanc, leading to the innovations that triumphed so spectacularly in Paris in 1976. While California is known for its Cabernet Sauvignon, Zinfandel and Chardonnay in particular, it produces such a massive amount of wine that just about every grape variety ends up being grown there to a greater or lesser extent. For instance, the "Rhone Rangers" have raised awareness of the Rhone varieties, notably Viognier, and there has been speculation that climate change will force California to look further south in Europe for grape varieties. The Northwest states of Oregon and Washington are known for their Pinot noirs and Rieslings while New York continues to produce wine mostly from Vitis labrusca varieties and hybrids.