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The
Best Kept Wine Secret: New
York State Wine
When some in Europe think of the wine regions of the
USA, it is not often that "New York" is the first word that
comes to mind. The term "New York" is usually associated with
just New York City, or rather Manhattan, not New York State. So, when
the terms "New York" and "wine regions" are put
together, those same people imagine roof-top gardens on skyscrapers
or vineyards in Central Park. In reality, Manhattan only occupies 0.001%
of the vast lands in New York State. New York State is about one-half
of the size of Germany with only one-quarter the number of inhabitants.
One of the most surprising facts is that New York State is the oldest
wine-producer in the USA, and, has the second largest number of wineries
in the USA.
If you think about it, this shouldn't come as a surprise. New York
is home to natural wonders such as Niagara Falls, and outdoor recreational
retreats such as Lake Placid (home of the 1932 & 1980 Winter Olympics).
New York is also home to six very different wine regions (AVAs - American
Viticultural Areas). These AVAs currently have about 12,700 hectares
of vineyards, producing a yearly volume of over 1.2 million hectoliters.
Most of the wineries in New York (over 135) are small-to-medium-sized
family businesses. The wineries work with a wide variety of grapes,
such as the traditional vitis vinifera, as well as an impressive volume
of grape varieties you will not find anywhere else in the world.
The
Wine Regions of New York
In New York State there are 6 internationally recognized AVAs in four
very different wine growing areas. The most southern of these regions
is located on Long Island along the Atlantic Ocean and has two official
AVAs: North Fork and the Hamptons. Just north of that along the Hudson
River is the AVA Hudson River, which is home to the oldest winery in
the USA. On the western-most part of the state, you will find the AVA
Lake Erie that begins just south of Niagara Falls and continues along
the shores of Lake Erie. Located directly in the center of the State
of New York is the largest of the wine regions, the Finger Lakes AVA.
Within the Finger Lakes AVA is yet another official AVA: Cayuga Lake.
The
Finger Lakes Wine Region
Among fruit plantations and dairy farms in the center of New York State
is the Finger Lakes wine region. With the landscape of rolling hills,
deep glens, picturesque waterfalls and lakes, visitors can appreciate
how well the Ice Age and Mother Nature worked together to create this
natural wonder. The Finger Lakes region is made up of 13 glacier lakes
resulting from the Ice Age. It is a group of the five largest lakes,
formed together like the human hand, that give the region its name.
[Folklore has it that as God was forming the earth, he rested his hand
on glorious soils, leaving his imprint for all to see.] There is wine
grown along 4 of the 5 largest lakes: Canandaigua, Cayuga, Keuka, Seneca.
These names are all derived from regional Native American tribes.
In the Finger Lakes almost all of the wineries are located along long
stretches of roads that circle the lakes. The wineries work together
creating "wine trails" for visitors to follow. Throughout
the year, visitors can travel along these roads and stop by just about
every winery in the region to sample what each has to offer. Because
the wineries are mostly family-run businesses, it is common to find
at least one family member on-hand that will gladly answer questions
or provide impromptu tours of their facilities and estate -- 7 days
of the week. The Finger Lakes has well over 50 wineries farming on 4,200
hectares of land. The wineries of this region, which include the second
largest winery in the world, produce about one million hectoliters of
wine every year.
Cayuga
Lake Wine Region
Even though Cayuga Lake is part of the Finger Lakes region, it did receive
its own designation as an individual wine region in 1988. The wineries
along the lake were able to demonstrate that the depth of the lake and
the gradually sloping hillsides created a unique mesoclimate. The lake's
mesoclimate keeps temperatures more moderate, giving the area 205 growing
days; 15 days more than the rest of the Finger Lakes. The Cayuga Lake
region has over 15 wineries that farm on 117 hectares of vineyards and
produce yearly about 7,000 hectoliters. Cayuga Lake is also the home
of the French-American hybrid grape: Cayuga White. In 1972, the Cayuga
grape was first commercially planted on the estate of the winery Cayuga
Ridge. Although wine of this grape is today quite popular and common
on the east coast of the USA, it wasn't until 1997 that a Cayuga wine
was first officially imported into Europe -- through our company.
Varieties
of the Region
New York is home to a large selection of grape varieties, including many
that are not really grown or vinified anywhere else in the world. Here
you will find the common varieties that most regions grow of the vitis
vinifera, such as: Chardonnay, Gewürztraminer, Muscat Ottonel,
Riesling, Rkatsiteli, Saperavi, Sauvignon Blanc, Semillon, Sereksia, Cabernet
Franc, Cabernet Sauvignon, Gamay, Merlot, Pinot Noir, and many more.
You will also find wine made of grapes that are native to America, the vitis labrusca. Examples of these include grapes that are often
vinified as white or rosé wine, such as Catawba, Delaware, Diamond,
Dutchess, Elvira, Isabella, Niagara; and others that are vinified
as red or rosé wines of the varieties Concord, Ives, Steuben. French-American hybrids are also very popular in this region, including
the white varieties named Aurora, Cayuga (White), L'Amertville, Melody,
Rayan d'Or, Seyval Blanc, Verdelet, Vidal Blanc, Vignoles (Ravat 51),
Villard Blanc; as well as many red varieties including Baco Noir,
Chambourein, Chancellor (Seibel), Chelois, DeChaunac, Landot, Leon Millot,
Maréchal Foch, Rosette, Rougeon, and Villard Noir.
Out of the vitis vinifera, it is probably the Chardonnay
that has the largest planting, with about 400 hectares. Almost every winery
in the state offers a Chardonnay. The wineries vinify the Chardonnay in
a variety of ways, choosing among French oak, American oak, or stainless
steel fermentation. At a few of the wineries, you may be lucky enough
to find that they are offering one Chardonnay finished in each style,
providing a wonderful opportunity to compare. Another very popular and
widely grown vinifera grape is Riesling. The climate in
New York State is very well suited for growing and vinifying Riesling.
It may seem difficult to imagine that with the number of Rieslings available
in Germany, that Europeans would easily accept Rieslings from anywhere
else. With that in mind, it is important to note that in the USA, Rieslings
from NY are in such demand that many Americans order the NY Rieslings
just as the vintages are released, in order to avoid going home empty-handed.
Background
On Unusual Varieties In Our Portfolio...
Almost everyone knows what to expect in character from the common vitis
vinifera such as Riesling and Chardonnay. Very few, however, are experienced
enough (including the 'wine experts') to know what to expect from or
seek out of exceptional wines made from vitis labrusca and French-American
hybrids. We are therefore providing some background and tips to assist
you with tasting and sharing these special wines with others.
Cayuga White
or Cayuga
A French-American hybrid grape that was specially cultivated
for the region around Cayuga Lake. The first commercial planting of the
grape was done in 1972 in the vineyards of Cayuga Ridge Estate Winery
along Cayuga Lake.
Typical Characteristics: Notes of grapefruit and apple,
sometimes kiwi, usually finished dry to off-dry; an exotically fruity
white wine most often tank-fermented.
For
the Creative Cook: Our Cayuga White from Cayuga Ridge Estate also
makes a fantastic marinating wine. Select meat (such as chicken or fish)
and/or vegetables of your choice (such as large-cut onion, peppers, mushrooms).
In a separate pan, pour in enough Cayuga White so that the amount can
easily marinate the amount of meat/vegetables on hand, add freshly chopped
rosemary and garlic, and cook or heat (not boil) until warm. Place the
meat and/or vegetables into a marinating dish, pour the warm marinade
over the items, and then let sit in the refrigerator for at least 4 hours
or overnight. Remove from the dish and barbecue, cook, or grill.
Vignoles
This grape was
hybridized sometime around 1930 by a Frenchman, J.F. Ravat. The growing
conditions in New York compliment this grape's personality for wine.
When finished as a dessert wine, it's susceptibility to noble rot (botrytis)
and its typically high acidity create a more balanced, less "syrup-y"
texture, than found in most late harvest and ice wines. Vintages that
were affected by noble rot are not necessarily easily found and are
in high demand by connoisseurs. The 1996 vintage provided excellent
character from botrytis.
Typical Characteristics: Apricot, honey, lemon; botrytis
vintages can have nuances of peach or pear. A white wine that is normally
fermented in stainless steel tanks, it can be found finished anywhere
from dry to sweet.
For
the Creative Cook: Cut a peach in half, carefully remove the pit,
put peach halves in freezer. Once frozen and you are ready to serve dessert
to your guests, take the peach out of the freezer. Pour our Anthony Road
Vignoles (late harvest is preferable) into the halves where the pit was,
and let overflow onto the dish somewhat. Sprinkle lightly with ground
cinnamon or clove; whipped cream and chocolate shaves also make attractive
and tasty garnishes. Scrumptious!
Niagara
One of the most famous of the vitis labrusca, Niagara,
was also named in New York State. It is known for its pronounced, flavor-packed
aroma and for making an excellent dessert wine. Because of its intensity,
it is one of only a handful of wines that serve well with cheese cakes
or chocolate desserts.
Typical Characteristics: Distinctive grape, baked apple
and clover honey aromas; normally finished semi-sweet or sweet. The wine
is usually tank fermented.
For
the Creative Cook: Our Niagara from Lakewood Vineyards is also
an excellent base for wine sauces. Try marinating with fruits that will
be used in sauces for meat or fish, or, with fruits that will be used
with chocolate desserts.
Delaware
This unique grape is quite a mystery. Although it is
classified more as a native grape to America, generally as a vitis
labrusca, it does have some influence of the vitis vinifera. This
grape is a natural for rosé wine and does have typical characteristics
in flavor and aroma to other native grapes, such as the Niagara or Concord.
But, there are some more traditional European characteristics. Coincidence,
or, influence? We don't know, but wine made from this grape will surely
give you something to discuss for many hours. As a general hint, those
who like White Zinfandel will probably LOVE Delaware!
Typical Characteristics: strawberry, some pear or
plum notes; can also hint of wild berries or apple blossoms in aroma.
Tank fermentation; normally vinified as a semi-sweet or sweet wine.
Chancellor
The grape Chancellor was one of many hybrids of the historic
French hybridizer, Albert Seibel. It was originally referred to as "Seibel,"
and was later renamed "Chancellor" in New York. It is a sensitive
grape requiring much care, which posed productivity difficulties for the
growers in France. It is seldom found in the world; it is believed there
are only 30 hectares in the world, 28 of which are in New York State.
The appealing climate in New York, as well as the dedication of New York
viticulturists to preserve the grape, provide wine enthusiasts with at
least one region in the world where they can find this beloved wine.
Typical Characters: Notes of black currant, plum.
Normally a full-bodied, dry wine that is usually fermented in oak.
For
the Creative Cook: Our Chancellor from Cayuga Ridge Estate makes
a phenomenal "Glüwein", or, as they say in English, "spiced"
or "mulled" wine. It makes a great marinade for steak and mushrooms...and,
believe it or not -- for baked apples or pears when heated with a touch
of cinnamon and clove.
About
The Wineries In Our Portfolio....
We sell a variety of New York State wine in Europe and we are pleased
to introduce you to several award-winning New York State wineries. If
you are interested to purchase any of their wine for delivery in Europe,
please view what each has to offer by selecting the name of each winery
in the side window.
Cayuga Ridge Estate Winery plays a central role in the history
of the Cayuga Lake wine region of New York State. Their vineyard was the
location of the first commercial planting of the grape variety Cayuga
White. This mother-block of Cayuga grapes created a refreshing, versatile
white, whose popularity has led to extensive plantings in wineries across
the eastern United States. The owners of Cayuga Ridge, the Challen family,
also grow a rare grape called Chancellor -- a hard-to-find red
that sells out quickly every year.
The wine maker, Tom Challen, is well-known from his years working internationally
to produce exceptional wines. The variety of grapes grown in the family
vineyards are personally cared for year-round to insure that the grapes
produced for each vintage will create not only award-winning wine, but
wine that will enhance and expand the expectations of wine connoisseurs
around the world. With this ideal base, Cayuga Ridge Estate is able
to provide all of us every year with an exciting array of aromas and
flavors to share with friends.
Lakewood Vineyards is located on the southern end of Seneca
Lake, the largest of the lakes in the Finger Lakes wine region of New
York State. The proprietors of this well-established winery, the Stamp
family, are now in their fourth generation of grape growers. This ranks
them among some of the oldest growers in the wine industry in the USA.
Lakewood is one of the few wineries in the world that works successfully
with 3 completely different varieties of wine: vitis vinifera (typical
European varieties such as Riesling & Pinot), vitis labrusca (native
American varieties such as Niagara & Delaware), and French-American
hybrids (such as Cayuga and Vignoles).
Every year their wine and their winery receive the highest acclamations
imaginable. Alone in the past few years, they have been awarded "Wine
of the Year," "Wine-Maker of the Year" and "Wine-Making
Family of the Year." Their Riesling, for instance, recently competed
among thousands of Rieslings from around the world, won Double
Gold, and was then anointed the "Best of the Best" in the sweepstakes
round. Lakewood wines are prominent examples of the quality and variety
of wine available in this region of the world.
Overview
of the History of New York Wine
Over the course of New York's long history with wine, the region
has faced extreme highs and lows. Ever since the first attempts at growing
wine in the state in 1647, many European immigrants have influenced the
development of New York wine. One of the high points came in 1873 when
a New York sparkling wine won the Gold medal in Vienna, Austria, making
it the first US wine to ever win a Gold medal at a foreign competition.
This created the first boom for wine from New York State. Less than 50
years later, the US wine industry was faced with Prohibition laws, making
the production and purchase of wine and other liquors illegal under almost
every circumstance. When Prohibition ended in 1933, the New York wine
industry realized the devastating effects of these laws, as less than
half of the wine-making businesses survived this dark period. Rejuvenating
the industry proved difficult until the 1950s when another sparkling wine
from New York won the first prize at the California State Fair (as a result
of this upset to the Californians, the fair halted inclusion of out-of-state
wines). As the NY wine industry grew, so did the investment and success
of viticulture in the area. In 1961, the first successful plantings in
the eastern U.S. of the vitis vinifera were achieved in the Finger
Lakes. This was followed by the Farm Winery Act fifteen years later, which
removed most remaining restrictions left-over from the Prohibition era.
The next boom in demand for New York wine had thus begun. The increase
in the number of wineries and vineyards in the state over the past 20
years has introduced connoisseurs to one of the most extensive selections
in the world by offering wines made from traditional European grapes,
unique American grapes, and rare French-American hybrids. Very few wine
enthusiasts ever leave the regions of New York without finding several
wineries they now call their favorites!
Most
Frequently Asked Questions...
Isn't
the climate too cold for growing wine grapes?
Many in Europe hear a lot about the extreme weather conditions that
can take place in the northeast USA, but one should know that the climate
differences in the northeast vary widely by location. In general, the
weather conditions are quite similar to the growing conditions found
in middle Europe. For instance, New York City lies along the same latitude
as Naples, Italy, which may make one think the climate in NY would be
more moderate than it is. However, the winds coming from the northern
and western parts of the American continent in winter bring along colder
weather conditions, sometimes up to minus thirty-degrees Celsius. These
same winds can bring in summer very warm temperatures, up to forty-degrees
Celsius. The weather in the central part of New York State, where the
Finger Lakes region is located, has other moderating factors that it
can count on such as the Great Lakes -- Lake Ontario and Lake Erie --
as well as the deep Finger Lakes themselves. The 13 Finger Lakes reach
up to 100 kilometers in length, and 200 meters in depth. These large
bodies of water and deep lakes moderate temperatures year-round and
create a climate very similar to the Rhine and Mosel regions of central
Europe. Many consider the Finger Lakes to be one of the world's premier
wine growing regions.
What kind of wine grapes are grown in New York?
New York boasts one of the most far-reaching selections of grapes available
for making wine. Wineries in the state grow the well-known vitis vinifera
that are widely planted in Europe, such as Riesling, Gewürztraminer,
Chardonnay, Merlot, Cabernet Franc, Pinot Noir, to name a few. The
state is also home to grapes that are native to this region of the world,
namely of the vitis labrusca. We give a short background on this vitis
earlier in this informational page. Some wine made from these grapes that
are in our portfolio include Niagara and Delaware. Many of the most popular
varieties from NY come from hybrids made over the past hundred years:
the French-American grapes. If you are interested in trying these, the Vignoles, Cayuga White and the Chancellor are very popular
with our European customers.
Questions: Contact us or try our selection of fine New York Wines.
