New York | Wine Terms

WINE TERMS

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New York

This state is the United States’ third-largest premium wine-producing state after California and Washington. A majority of the state’s vineyards are planted with native VITIS LABRUSCA or HYBRID vines. Because of this, New York wasn’t considered a producer of high-quality wines until recently. Acreage devoted to VITIS VINIFERA grapes (like CABERNET SAUVIGNON, CHARDONNAY, PINOT NOIR, and RIESLING) is slowly increasing, but these varieties account for only about 10 percent of New York’s total vineyard land. On the other hand, NATIVE AMERICAN GRAPES (like CATAWBA, CONCORD, DELAWARE, and NIAGARA) comprise over 70 percent of the vineyard acreage. HYBRIDS like AURORA, BACO NOIR, CHELOIS, DE CHAUNAC, and SEYVAL BLANC account for the remaining vineyard acreage. New York’s most important premium wineproducing region (in which 45 percent of the state’s 160 wineries re-N side) is the FINGER LAKES AVA and its subzone CAYUGA LAKE AVA. Other regions include the HUDSON RIVER VALLEY REGION AVA, LAKE ERIE AVA (which extends into PENNSYLVANIA and OHIO), and LONG ISLAND AVA, with its VITICULTURAL AREAS of North Fork of Long Island and The Hamptons. Much of New York’s production goes into GENERIC WINES (labeled BURGUNDY, CHABLIS, RHINE WINE,or SAUTERNE) or into SPARKLING WINES. Wines labeled with an AVA designation must contain a minimum of 85 percent of that area’s wine. “New York State” on the label tells you that a minimum of 75 percent of the wine came from within the state. Wines labeled with the name of a Vitis labrusca grape must comprise 51 percent of that grape. Other VARIETAL WINES must contain 75 percent of a particular grape.