New York State Wines: What to Know and 8 Bottles to Try

Although when it comes to wines made in the U.S., West Coast wine regions tend to get all of the love, New York State is giving those popular areas a run for their money. While California, Oregon, and Washington State produce the most domestic wine, New York State is creeping up close in fourth place. And if you’re skeptical about the quality of wines made in New York State, rest assured there are some absolutely amazing wines coming out of the Empire State. From the Finger Lakes to the North Fork and beyond, it’s worth getting to know New York State wine. 

Where Is Wine Made in New York State?

New York’s two major wine-producing regions are the Finger Lakes, located roughly between Syracuse and Rochester, and the North Fork of Long Island. Small amounts of wine are also produced throughout the Hudson Valley, though the majority of these wines are not widely available outside of the state. 

How Are Wines from New York Made?

Wines from New York are made in a variety of styles and colors, ranging from bone-dry to pleasantly sweet, and in both still and sparkling formats. The final flavor profile of a New York wine is highly dependent on the region from which it comes, the grapes used to produce it, and the vinification choices imparted on the juice. 

Which Grapes Are Used in New York Winemaking?

New York’s Finger Lakes region is best known for its wines made from riesling, chardonnay, cabernet franc, and pinot noir, as these varieties thrive in the area’s cooler climate. Additionally, saperavi, gewurztraminer, and local hybrids including catawba, seyval blanc, vidal blanc, and more, are also making waves across the area. Further south, the North Fork is home to a plethora of varieties, with merlot, cabernet franc, and chardonnay as its key players. 

What Is the Terroir Like In New York?

New York State is fairly large, and the Finger Lakes and North Fork of Long Island are located far from each other. As a result, they have extremely different climate conditions and, therefore, very unique terroirs. The Finger Lakes experiences a relatively cool climate, and its unique mosaic of soil types—shale, limestone, gravel, and silt—are a product of thousands of years of glacial activity. The North Fork, on the other hand, is coastal, humid, and dominated by loam-heavy soils.

What Does New York Wine Taste Like?

As with any region, the flavor profiles of New York wines are very dependent on the individual producer and area from which they come. Generally speaking, wines from the Finger Lakes tend to have higher acidity and lower levels of tannins based on the grapes used to produce them and the climate in which the fruit grows. North Fork wines tend to be more full-bodied and have a higher alcohol content, as they come from a warmer area and are generally riper. 

What Are Good Food Pairings with Wines from New York? 

New York wines are incredibly versatile, which is reflected in their ability to pair with countless foods. Dry sparkling wines make ideal aperitifs and pair well with fried favorites, whereas crisp whites and refreshing rosés are perfect with seafood, salads, tapas, and beyond. Earthy red wines from the Finger Lakes are delightful with roasted meats and veggies, whereas fuller-bodied red blends from the North Fork are no-brainers with juicy burgers, steaks, and beyond. Try pairing a sweet or off-dry Finger Lakes wine with your favorite dessert.

These are eight New York State bottles to try.