LUBBOCK, Texas (RFD-TV) — Eastern U.S. wineries are carving out a stronger position in a flat national wine market by leaning into local sales and small-scale flexibility rather than volume growth. While California remains dominant in production, data show winery growth and confidence shifting east of the Rockies, where producers rely more heavily on direct customer relationships.
Industry data indicate the number of wineries east of the Mississippi River has continued to rise, even as total U.S. winery counts decline. Most Eastern wineries are small operations producing fewer than 5,000 cases annually, allowing them to adapt quickly and avoid the pressures facing large national brands and virtual wineries.
Direct-to-consumer sales are a key advantage, explains Chris Laughton, Farm Credit East’s Director of Knowledge Exchange. Surveys show Eastern wineries posted stronger tasting-room and direct sales growth than West Coast peers, helping offset weak wholesale demand and shrinking retail shelf space. These local connections mirror successful agritourism and value-added strategies seen across rural agriculture.
With fewer virtual wineries and deeper community ties, Eastern producers appear better positioned to weather market shifts while building a distinct regional identity.
Farm-Level Takeaway: Small, locally focused wineries are finding resilience through direct sales and regional loyalty rather than scale alone.
Tony St. James, RFD-TV Markets Specialist
It is in there, the mold — those rich blue veins in creamy blue cheese that make you either love it or loathe it — but how does it get there? This bonus scene from “Clemson Dairy,” Season 4, Episode 4 of
Where the Food Comes From, explains how and why that happens.
October 25, 2023 09:00 AM
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No, it is not some new college course — Clemson has been making blue cheese since 1941, and the product has developed a worldwide following and won some pretty big awards. With good reason — it is fantastic stuff. It is also fascinating to see how it is made. Check out this sneak peek look at the latest episode of Where the Food Comes From, “Clemson Blue.”
October 24, 2023 11:32 AM
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The machines do all the work at Hickory Hill Milk in South Carolina, and the pampered cows get on-demand service. The team at Where the Food Comes From shares a special, behind-the-scenes account filming the show’s newest episode, Robot Dairy, premiering this Friday, Oct. 20, 2023, at 9:30 p.m. ET on RFD-TV!
October 19, 2023 09:00 AM
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How does a robot milk a cow?
October 18, 2023 09:00 AM
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The machines do all the work at Hickory Hill Milk in South Carolina, where the pampered cows get on-demand service. They make a premium cream line of milk you still have to shake. It is so good it is used to make the world-famous Clemson blue cheese.
October 17, 2023 01:55 PM
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A recent news story involving a group of farmers in Mississippi reveals the potential downside of selling grain under a deferred payment contract. The risk of deferred payment ag commodity sales and what can be done for protection—that is the topic of today’s blog post.
October 02, 2023 03:12 PM
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