Description of the region
Very few people know that New York State is the second largest wine-growing region in North America after California. In some parts of New York wine has been grown for a long time, but it has remained more or less hidden from the world public. When it comes to more fruity and at the same time lighter wines, however, New York State is now being discovered as a wine-growing region. The most traditional wine-growing regions are northwest of the city of New York on Lake Erie. Of the approx. 12,000 hectares of vineyards, 8,000 are here alone. The lake has a moderating effect on warm summer temperatures and also on cold winters. Grapes are mostly grown for juice production, which is why hybrid vines such as Concord are found here, rather than the Vinifera vines suitable for wine production. There is also viticulture on the fingerlakes, named after their shape. Here the Vinifera vines are on the rise, primarily suitable for the very cool climate such as Chardonnay and Riesling. Here, too, the waters have a moderating effect on temperature extremes. The vines for wine production stand on calcareous slate, which is particularly suitable for Riesling. Long Island near New York has the most recent history, and perhaps the most promising. Lying at the height of Bordeaux, the peninsula is often referred to as the “Bordeaux of North America”. Up until 1973 attempts to cultivate wine in a commercial style had failed here. Until Alex and Luisa Hargraves started planting Vinifera vines on the northern part of the peninsula – with success. The climate is very moderately warm and humid, in winter and spring there is even a risk of severe frosts. On the other hand, grape varieties suitable for cool climates thrive here, which is why Chardonnay and Riesling are primarily found. Even Pinot Noir, Cabernet Sauvignon and Merlot can be grown in suitable locations. The soil of the entire vineyard area of almost 500 hectares consists mostly of sand and clay.
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