WINE TERMS
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Long Island AVA A region on the long, slender island that juts into the Atlantic northeast from New York City through Nassau and Suffolk counties. Peconic Bay splits it into the South and North Forks at the eastern end. Although vineyards were planted on Long Island in the 1600s, it wasn’t until the last quarter century that this region blossomed into a true quality-wine-producing area. Since Alex and Louisa Hargrave started the first winery (in recent history) on the North Fork in the early 1970s, almost thirty wineries have opened. Long Island has a unique climate that’s warmed by the Atlantic to the south, Long Island Sound to the North, and Peconic Bay in the middle. This gives it a longer growing season than might be expected in this part of the United States. In fact, enthusiasts claim that Long Island’s climate and well-drained soil is similiar to that of BORDEAUX. With that in mind, wine producers are growing the classic Bordeaux varieties like CABERNET FRANC, CABERNET SAUVIGNON, MERLOT, and SAUVIGNON BLANC, plus other varieties such as CHARDONNAY, PINOT NOIR, RIESLING, and GEWÜRZTRAMINER. There are actually three APPELLATIONS on Long Island. Long Island AVA, which was approved in 2001, encompasses approximately 749,000 acres. Included within its boundaries are two earlier appellations—North Fork of Long Island AVA (1986) and The Hamptons, Long Island AVA (1985), which is on the island’s South Fork. The North Fork, which consists of 101,000 acres, is slightly warmer, has the longest growing season, and contains about 90 percent of the wineries. Related Links: Bordeaux, appellation, Gewurztraminer
© Copyright Barron's Educational Services, Inc.
1995 based on THE WINE LOVER'S COMPANION, by Ron Herbst and Sharon Tyler Herbst. |
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