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food & wine dictionary
Food and Wine Dictionary
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New England boiled d...
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New York steak
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New York State is the United States' second largest wine-producing state after California. A majority of the state's vineyards, however, are planted with native
vines and few of the
species. Because of this, New York hasn't been considered a producer of high-quality wines until recently. Vitis vinifera grapes like
account for less than 6 percent of New York's vineyard acreage. Native American grapes like
, Delaware, and
comprise 80 percent of the vineyard acreage.
account for the remaining vineyard acreage. New York's most important growing region is the
FINGER LAKES AVA
and its subzone Cayuga Lake AVA. Other regions include the Hudson River Valley Region AVA, Lake Erie AVA, and
, with its
of North Fork of Long Island and The Hamptons. The Hamptons leads the way in new vitis vinifera planting. Much of New York's production goes into
. Wines with an AVA designation on the label must contain a minimum of 85 percent of that viticultural area's wine. Wines labeled "New York State" must contain a minimum of 75 percent of the state's wine. Those labeled with a vitis labrusca grape must contain 51 percent of that grape in the wine's makeup. Other
must contain 75 percent of a particular grape. New York wineries (other than those mentioned in the Long Island and Finger Lake listings) include Benmarl Wine Company, Clinton Vineyards, Cascade Mountain, Eaton, Royal Kedem, Walker Valley, and Woodbury.
Material adapted from the
The New Food Lover's Companion
© Copyright Barron's Educational Services, Inc. 1995 based on
THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
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