New York Wine: The Basics

New York Home | The Story | Producers | Regions | World of Wine

New York State boasts a tremendous wine history dating back to the 1600s when Dutch settlers cultivated vines on Manhattan. Today, New York is the third largest wine producing state offering a tremendous range of wine styles form a wide range of microclimates. More than 200 wineries populate the state in seven distinct viticulture areas ranging from the shores of Lake Erie, to the inland Finger Lakes and stretching out to Long Island. These are far more than simply destinations for weekend tourists. Many New York wineries are producing world-class wines that continue to earn high honors in some of the world’s most prestigious competitions. A great number of varietals are produced in New York offering more than simple native varietals, or hybrids, or exclusively Vinifera grapes. If you turn your nose up at the idea of drinking wines made from Catawba & Niagara or great hybrids like Seyval Blanc, Vidal and Vignoles then step on the throat of your inner-snob and uncork a bottle.

New York wines are ideal for wine drinkers who seek balance and natural acidity.