New York is the third largest wine producer in the United States, following California and Washington. New York produces roughly 3.5% of the U.S.’s wine production compared to California at over 84% and Washington at slightly over 5%.

There are eleven designated American Viticultural Areas (AVA).  An AVA is a designated wine grape-growing region in the United States as identified by the Alcohol and Tobacco Tax and Trade Bureau, and the United States Department of the Treasury. The AVAs are Champlain Valley, Long Island, North Fork of Long Island, The Hamptons Long Island; Hudson River Region; Finger Lakes, Seneca Lake, Cayuga Lake; Niagara Escarpment , Upper Hudson and Lake Erie.

Wine production began in New York in the 17th century with Dutch and Huguenot plantings in the Hudson Valley. Today the two dominant wine regions are the Finger Lakes and Long Island.  In 1976 the Finger Lakes and Long Island regions had 19 wineries. By 1985 this number increased to 63 wineries.

The climate differs amongst the eleven regions because of regional influences, such as the Atlantic Gulf Stream and the numerous bodies of water and mountainous regions around the state. The annual precipitation ranges from 76 cm to 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 extends to 220 days.

Today there are over 450 wineries throughout the state.

Riesling grapes consist of less than 10% of New York’s wine production but are used to make some of the highest quality wines. Other varietals include French hybrids, American hybrids and Vitis Labrusca, which are vines native to eastern North America.

American hybrids grown include Catawba, Delaware, Niagara, Elvira, Ives and Isabella. French hybrids consist of Aurore, Baco Noir, De Chaunac, Seyval Blanc, Cayuga, Vidal and Vignoles, which is used to make late harvest wines and ice wines.

I find it interesting that even though I can see New York State from a Muskoka chair in my yard I can very seldom find New York wine in my local liquor store.  On the other hand I can find California, Washington and even Oregon (ranked 5^th in U.S. production at only 1.5%) wines all the time.  Especially in the case of Oregon, I am left to think that either Oregon wines are superior in quality and flavour to New York wines or they have a much more aggressive marketing plan, or both.  I can vouch for the quality of Oregon wine but have not had the opportunity to do the same for New York wine.

Sláinte mhaith