New York State wine

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New York State 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. Because of the cold climate grapes sometimes don’t fully ripen and winemakers may "chaptalize" and add sugar as in Burgundy and Oregon. [1]

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. Much of this production is still from native American labrusca varieties like Concord and Niagara, grown primarily for kosher wines. The balance is split between wines made from French-American hybrids, and an ever-expanding catalogue of classic vinifera varieties. The largest actual vineyard area is the Lake Erie District AVA, which extends into Pennsylvania and Ohio.” [2]

New York State American Viticultural Areas are: