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New York State wine
From Wikipedia, the free encyclopedia
New York wine history began when the Dutch planted grapes when they settled the state and the Brotherhood Winery has been making wine for almost 350 years. New York ranks third in grape production after California and Washington. (www.newyorkwines.org)
The state has four wine-growing regions and eight American Viticultural Areas (AVAs). However, vineyards are found in nearly half of its counties. “New York’s wine regions reach from the shores of Lake Erie to the tip of Long Island, encompassing a wide range of terrain, climate and wine styles. New York ranks fourth nationwide in total wine production. During the past thirty years, the increased planting of classic European vinifera varieties has led to a dramtic increase in wine quality. The state's climate is disparate and consists of six unique districts of wine production. The largest actual vineyard area is the Lake Erie District AVA, which extends into Pennsylvania and Ohio.” The region of Long Island, New York is unique in that most all of it's grape production is in European vinifera wine grapes. Long Island ranks today as one of the country's largest producer of vinifera grapes east of California.[1]
New York American Viticultural Areas are:
- Cayuga Lake (AVA)
- Finger Lakes (AVA)
- Hamptons Long Island (AVA)
- Hudson River Region (AVA)
- Niagara Escarpment (AVA)
- North Fork of Long Island (AVA)
- Lake Erie (AVA)
- Long Island (AVA)
- Seneca Lake (AVA) [2]
About three dozen grape varieties are used in producing wines within the state.*New York State Wine Analytical Laboratory and Wine Data Bank
- Exploring (New York State) Wine Country
- Canandaigua Lake wine trail
- Cayuga lake wine trail
- Seneca Lake wine country
- Keuka Lake wine country
- Lake Erie wine country
- Central New York and Lake Ontario wine region
- Hudson River & The Catskills wine region
- Long Island wine region
- Niagara Escarpment wine region
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