Sparkling wine from the Finger Lakes region of New York
Official name
State of New York
Type
U.S. state
Year established
1788
Country
United States
Sub-regions
Cayuga Lake AVA, Finger Lakes AVA, Hudson River Region AVA, Lake Erie AVA, Long Island AVA, Niagara Escarpment AVA, North Fork of Long Island AVA, Seneca Lake AVA, The Hamptons, Long Island AVA, The Adirondack Coast Wine Trail
Climate region
Continental (also maritime and humid subtropical on Long Island)
New York wine refers to wine made from grapes grown in the U.S. state of New York. New York ranks third in grape production by volume after California and Washington.[5] 83% of New York's grape area is Vitis labrusca varieties (mostly Concord). The rest is split almost equally between Vitis vinifera and French hybrids.[6]
^Cite error: The named reference Cazentre was invoked but never defined (see the help page).
^ abcTrezie, Jim. "A New York State of Wine" (PDF). Retrieved June 26, 2011.
^"New York: Appellation Profile". Appellation America. 2007. Archived from the original on December 16, 2014. Retrieved November 16, 2007.
^Cite error: The named reference New York Kitchen was invoked but never defined (see the help page).
^"New York Wine Country". New York Wine Foundation. Retrieved April 19, 2021.
^Cass, Bruce; Robinson, Jancis, eds. (November 9, 2000). The Oxford Companion to the Wine of North America. New York: Oxford University Press. pp. 125-179. ISBN 978-0-1986-0114-2. OL 3968247M.
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