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As though clawing their way south toward Pennsylvania, western New York's Finger Lakes reach out across the site of a 500 million-year-old seabed. When glaciers gouged their way along the riverbeds of this region in the last ice age, deep water, shale and fossil lime...
The Empire State is the third largest wine producer in the U.S. Much of its output is simple, grapey wines made from the native Vitis labrusca, but New York also makes top-notch wines from Vitis vinifera, the European family of grapes responsible for the world's most...
From New York Magazine: OENOPHILES PREMATURELY celebrating last month's Supreme Court ruling on interstate wine shipping might just have to sit back and let the intoxicating notion decant awhile. The ruling merely declared New York law unconstitutional, which makes it...
WINETALK by Frank J. Prial on December 31, 2003 for the New York Times The year ending tonight was a good one for wine in America, and not just for the vintage, which, it so happens, wasn't bad. We will have drunk some 264 million cases of wine by midnight, about 14...
BY RICHARD NALLEY for FOOD&WINE Imagine the perfect, leafy, green, suns truck vineyard, then shift it to winter gray, with grapes hanging on snow-covered vines, and you have a still-life portrait of how ice wines are made. Silky, complex, and gloriously sweet-ice...
by LETTIE TEAGUE, illustrations by MICHAEL WITTE Although near-great varietals may attempt to complete, these six grapes remain the most influential and adored around the globe. An oenophile tells why. There are over 4,000 wine grapes in the world, and almost all of...
Written by ANDREW ESSEX Researched by DAN PHILIPS Photography by EDWARD GAIDEL And they said it couldn't be done. Twenty-five years ago, Herman J. Wiemer, a soft spoken German emigre, planted vinifera grapes in the unforgiving soil of western New York State. Those...