New York wine

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New York (Wine Region)
Official name State of New York
Appellation type U.S. state
Year established 1788
Country USA
Sub-regions Cayuga Lake AVA, Finger Lakes AVA, Hudson River Region AVA, Lake Erie AVA, Long Island AVA, Niagara Escarpment AVA, North Fork of Long Island AVA, Seneca Lake AVA, The Hamptons, Long Island AVA
Precipitation (annual average) 30 inches (76 cm) to 50 inches (127 cm)
Total area 54,520 square miles (141,206 km²)
Grapes produced Aurore, Baco Noir, Cabernet Franc, Cabernet Sauvignon, Catawba, Cayuga, Chambourcin, Chancellor, Chardonnay, Chelois, Chenin Blanc, Colobel, Concord, De Chaunac, Delaware, Diamond, Elvira, Frontenac, Gewürztraminer, Isabella, Ives Noir, Leon Millot, Marechal Foch, Merlot, Niagara, Pinot Blanc, Pinot Gris, Pinot Noir, Riesling, Rougeon, Sauvignon Blanc, Seyval Blanc, St. Vincent, Steuben, Traminette, Vidal Blanc, Vignoles, Vincent[1]
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New York wine refers to wine made from grapes grown in the U.S. state of New York. New York ranks third in grape production by volume after California and Washington.[2] Eighty-three percent of New York's grape area is Vitis labrusca varieties (mostly Concord). The rest is almost split equal between Vitis vinifera and French hybrids.[3] During the past thirty years, the increased planting of Vitis vinifera varietals has led to a dramatic increase in the quality of New York wines.

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[edit] History

Brotherhood winery label listing itself as America's oldest winery
Brotherhood winery label listing itself as America's oldest winery

New York State's wine production began in the 17th century with Dutch and Huguenot plantings in the Hudson Valley region. Commercial production did not begin until the 19th century. New York is home to the first bonded winery in the United States of America, Pleasant Valley Wine Company, located in Hammondsport. It is also home to America's oldest continuously operating winery, Brotherhood Winery in the Hudson Valley which has been making wine for almost 350 years.[4]

Dr Konstantin Frank
Dr Konstantin Frank

In 1951 Dr. Konstantin Frank immigrated from the Ukraine to New York, to work at Cornell University’s Geneva Experiment Station. He spent his time at Cornell attempting to convince his colleagues that the failures of quality wine production in New York had to do with their choice of vines. He believed that choosing the correct Vitis vinifera vines would yield great wines in the Finger Lakes. With three-hundred years of failure preceding his theory, his colleagues were skeptical. Combined with a language barrier (although Dr. Frank spoke six languages fluently, English was not one of them) his vision would have to wait for an appropriate ear.

Dr. Frank continued to promote his beliefs on the potential of the Vitis vinifera in New York until Charles Fournier, a French Champagne maker and president of nearby Gold Seal Vineyards took heed and hired him. The two shared the common language of French as well as a passion to plant Vitis vinifera in the Finger Lakes region. A decade later, Dr. Frank was producing quality wines from such Vitis vinifera vines such as Riesling, Chardonnay, Pinot Noir, Gewürztraminer, and Cabernet Sauvignon. This set the stage for further plantings of Vitis vinifera vines in New York. Wineries have worked to choose the proper varietals that grow well in the unique terroir of the state. The Finger Lakes region would eventually become the central area of New York's wine industry in the 20th century.[5]

[edit] Wine grapes

Vitis vinifera, Riesling grapes are used to make some of the highest quality wines in New York, others are made from French hybrids, American hybrids and Vitis labrusca.
Vitis vinifera, Riesling grapes are used to make some of the highest quality wines in New York, others are made from French hybrids, American hybrids and Vitis labrusca.

The range of wines made in New York include Riesling, Seyval Blanc, Chardonnay, Pinot Noir, sparkling wines, and Cabernet Sauvignon.[6] The Vitis vinifera varieties account for less than 10% of the wine produced in New York. Important American hybrid grapes grown in New York include Catawba, Delaware, Niagara, Elvira, Ives and Isabella. French hybrid grapes grown in New York include Aurore, Baco Noir, De Chaunac and Seyval Blanc, but Cayuga, Vidal and Vignoles are noted to make the best wines of the French hybrid varieties. Vignoles is used particularly well in late harvest wines and ice wines. Of the Vitis vinifera varieties, Riesling is noted for the most consistent and best quality wines, while wine made from Chardonnay grown in the Finger Lakes AVA is noted to take on characteristics of leaner styled Burgundy white wine.[7]

[edit] Growing regions

The state has four major wine-growing regions, including Lake Erie AVA on the western end of the state, the Finger Lakes AVA in the west-central area, the Hudson River Region AVA in eastern New York, and the eastern end of the Long Island AVA. In 1976, when the Farm Winery Law was passed, the Finger Lakes and Long Island regions had 19 wineries. By 1985, there were 63 wineries, and now the regions hold approximately 212 wineries.[8] The wine regions' soils originated from the last glacial advance which left gravel and slate type soils with heavy clay deposits in the Finger Lakes region and sandy soil in the Long Island region. The climate differs amongst the regions based on the Atlantic Gulf Stream and the numerous bodies of water and mountainous regions around the state. The annual precipitation ranges from 30 inches (76 cm) to 50 inches (127 cm). The growing season in the Lake Erie and Finger Lakes regions ranges from 180 to 200 days a year, while on Long Island, the season is extended to 220 days and the humidity is higher and the fall precipitation is somewhat higher as well. [9]

[edit] New York Wine & Culinary Center

Created in 2002 by Constellation Brands, Wegmans Food Market Inc., Rochester Institute of Technology, and The New York Wine and Grape Foundation; the New York Wine & Culinary Center is a center for bringing together the wines and culinary experiences of New York all in one location. The $47.5 million facility is located on the north shore of Canandaigua Lake. The center was opened on June 17, 2006. The 19,475-square-foot (1,809 m²) facility holds local events for the community and offers various educational classes including cooking demos and wine tastings. The facility includes a 10,700-square-foot (990 m²) exhibit hall featuring New York State's agriculture. It also includes a retail shop, a hands-on culinary kitchen, a demonstration theater, a wine tasting room, a private dining room, and a full service restaurant called the Taste of New York Lounge.

[edit] See also

[edit] External links

[edit] References

  1. ^ Appellation America (2007). "New York: Appellation Description". Retrieved Nov. 16, 2007.
  2. ^ Uncork New York!
  3. ^ Bruce Cass and Jancis Robinson, 178-179
  4. ^ New York Wine & Culinary Center, History
  5. ^ Dr. Konstantin Frank Vinifera Wine Cellars
  6. ^ Steven Kolpan and other, 155
  7. ^ Bruce Cass and Jancis Robinson, 125
  8. ^ New York Wine & Culinary Center, History
  9. ^ Bruce Cass and Jancis Robinson, 178-179

[edit] Works cited

  • Bruce Cass and Jancis Robinson, ed., The Oxford Companion to the Wine of North America, New York: Oxford University Press, 2000.
  • New York Wine & Culinary Center. (2006).History: How We Came to Be Retrieved April 6, 2007 from http://nywcc.com/about/history.php
  • Steven Kolpan and others., Exploring Wine: The Culinary Institutes of America's Complete Guide to Wine of the New World. New York: Van Nostrand Reinhold, 1996.
  • Uncork New York!, (2006). Home Page Retrieved April 6, 2007 from http://www.newyorkwines.org/
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