We agree with Eric Asimov who noted in the New York Times that “New York is the third largest wine- producing state in the country, after California and Washington. Yet it doesn’t get nearly the respect it deserves.” Fortunately, much has changed in the last few years and information about New York wines is being sought out by all levels of consumer, trade, and media. This session will empower you with knowledge and introduce you to the major regions, grapes, and styles of New York State wine, and provide an overview of statewide geography, geology, climate & history. Participants will gain conversational-level broad knowledge of New York State wine and leave excited about the upward trends in both quality winemaking and viticulture in New York State.

Riesling is New York’s most widely planted Vitis vinifera grape variety and grown all our state’s major AVAs. Being produced in a range of styles from bone dry to dessert wine, Riesling has certainly established itself as the flagship variety of the Finger Lakes region and received national and international acclaim from all corners of the trade. The potential of this grape is infinite, and this session will highlight the varying styles, approaches, terroir, and flavors that make New York Riesling so special.

Cabernet Franc is the parent of both Cabernet Sauvignon and Merlot but, somehow, this grape is often forgotten or not given time to shine (parents out there can totally understand...), fortunately that is changing. Cabernet Franc is now being grown and vinified in most of New York’s major AVAs. Suited to a cool climate this grape can produce fine red wines that are light to medium bodied with vibrant acidity and firm tannins. The quality level achieved across our state’s different regions statewide has certainly established the grape as a flagship red variety. As with our other sessions, the objective of today’s seminar will be to highlight the varying styles, approaches, terroir, and flavors that make New York Cabernet Franc so special. Join us to learn more!

Sparkling wine is, quite literally, deeply rooted in New York State history and is produced in all the state’s major AVAs. In a February 2022 article for JancisRobinson.com, Elaine Chukan Brown suggested that sparkling wine could be the key to shifting New York’s perception of being “value -focused” to a region producing “prestige wines.” As sparkling wine is such an integral part of our past, it makes sense that New York winemakers look to historical methods beyond the traditional method bubbles. Production methods vary—from forced carbonation and Charmat (tank) method using native and hybrid grapes, to traditional (Champagne) method using Chardonnay, Pinot Noir. As with our other sessions, the objective of today’s seminar will be to highlight the varying production styles, approaches, terroir, and flavors that make New York Sparkling wines so special. Join us to learn more!

In New York, the native—wild grapes—were here first. Forming the backbone of the early New York wine industry, native varieties (the majority of which are Vitis labrusca) came into use when it became apparent that European vines lacked the disease resistance and winter hardiness to survive. The term “hybrid” refers to a crossing (accidental or deliberate) between two species of grape, most often these are North American or Asian crossed with Vitis vinifera from Europe. Most of the hybrids used in New York today were developed by French hybridizers who did the bulk of their work from 1880 to 1950. These grapes underpin much of New York wines’ unique, local flavor - which needs to be better understood and explored. With climate change and sustainability top of mind, the potential of these grapes is exciting. As with our other sessions, the objective of today’s seminar will be to highlight the varying production styles, approaches, terroir, and flavors that make hybrid and native grapes so special. Join us to learn more!