There are more than 125 wineries in six appellations in the nation’s second-largest wine-producing state. Think you can’t find a bottle? Standing at the threshold of the new millennium, wine consumers are experiencing their most adventurous mood in decades. And that’s very good news for one prolific if unheralded wine-producing state in particular: New York. Empire State wines offer an amazingly broad spectrum of location, grape types and wine styles, from sparkling to still to dessert wines. The problem is, many people don’t yet realize it. Allow me to change that perception. Whenever I write about New York state’s underrated and misunderstood wines, I count on one man to offer a candid, ground-zero perspective: Hermann Wiemer, the German-born proprietor of Hermann J. Wiemer Vineyard of Dundee, New York. His forthrightness and honesty are as refreshing as his delicate Finger Lakes rieslings. Wiemer and I both know that although New York is the nation’s second-largest wine-producing state-and one with a rich winemaking history, starting in 1647, when the Dutch first planted grapes on Manhattan Island- rarely are its wines spoken of with the same breathless reverence routinely bestowed upon those of the top producer, California.

Over the past decade, however, the dubious reputa­ tion of New York wines (which I must say was well-earned) is gradually being upgraded, among consumers as well as restaurateurs. The reason is simple: The wines just keep steadily improving. From Long Island to the Hudson River Valley to the Fin­ ger Lakes, New York is producing more world-class wines than ever before. good food and wine brisbane ticketsMoney is being invested. best red wine from virginiaTechnology and expertise are cutting-edge. top wine companies in italyRetailers are stocking their shelves with better varietal-based wines like chardonnay, riesling, cabernet sauvignon, merlot and pinot noir from New York rather than the sweet, insipid wines for which the state was known years ago.buy wine online in georgia

Anyway, Wiemer is no neophyte winemaker. He studied oenology at Germany’s Geisenheim Institute before moving to western New York. This is an astute, ambitious guy who, starting in 1968, has seen the dismal days of the state’s wine industry gradually give way to encouraging days-all from the inside. Riesling, chardonnay and gewürz­ traminer, all classic Vitis vinifera vari­ eties that thrive in cooler locales and can survive cold, snowy winters. best white wine to pair with salmonThe region’s rieslings are the best in the United States, period; wine and food solutionsthey compare fa­ vorably with the flowery, delicate and complex styles of Germany. This area produces some excellent sparkling wines. Pinot noir is making some in­ roads, but the jury is still out. Try some of the so-called “French hybrid” grape types, especially the beguiling seyval blanc, which is responsible for more than a few of the Lakes’ most delec­ table dry white wines.

Dark-horse red: cabernet sauvignon. Riesling: Hermann J. Wiemer, Lamoreaux Landing, Treleaven, Swedish Hill, Standing Stone, Kon­ stantin Frank, Prejean, Glenora, Heron Hill, Fox Run Gewürztraminer: Heron Hill, Treleaven, Prejean Sparkling, made from chardonnay and/or pinot nair: Glenora, Fox Run, Chateau Frank, Lamoreaux Landing Pinot nair: Fox Run Chardonnay: Lamoreaux Landing, Hermann J. Wiemer Seyval blanc and vidal: Glenora, Standing Stone, Swedish Hill Hermann J. Wiemer makes some of the most critically acclaimed wines in the East, yet one could spend several days here in the Finger Lakes region and easily overlook his unpretentious spread on Seneca Lake’s western shore. Wiemer, who has been producing wines under his own name since 1979, prefers a tighter focus. He concentrates primarily on four wines (riesling, chardonnay, pinot noir and a sparkling variety), spends relatively little on promotions and advertising and maintains a modest tasting room in a restored barn on his l40-acre former soybean farm.

Hermann also runs a profitable nursery that supplies the vines to top producers around the world. Start Spreading The News (About New York Wine)(or call 315- 536-7442). The website offers a com­ plete listing of the state’s wineries, vin­ tage ratings, recommended wine trails for tourists and a look at each of the state’s grape-growing regions. Two notable New York wine events : • The Finger Lakes Wine Fes­ tival, July 10-11, at Watkins Glen Inter­ national Speedway in Watkins Glen. More than 40 of the region’s producers will offer their wines for sampling. • And on October 9 at the Millbrook Vineyards & Winery in Hudson Valley hunt country, the 8th Annual Har­ vest Party, featuring the latest Mill­ brook releases poured alongside an al­ fresco meal. Merlot: Palmer, Bedell, Peconic Bay Lenz, Gristina, Pindar, Macari Chardonnay: Pellegrini, Peconic Bay, Gristina, Paumanok, Hargrave, Channing Daughters, Macari Gewürztraminer: Bedell, Lenz, Palmer

It’s easier (and tastier) than ever to get ahead of the learning curve of YOU wine-drinking friends by trying out thE wines from what will be America’s hottest wine state of the new era. ) and the author of Kindred Spirits and The Beer Essen­tials, and host of the talk-radio pro­gram “Paul Pacult’s Good Life-New York!”The USA is not only the largest wine market in the world, but wines produced in the USA wine regions also take a fairly important place. The wine production in the United States has increased significantly in recent decades. As to the surface for vineyards and their production the United States currently ranks fourth in the world. Americans drink about 3 million hectolitres of wine annually. The US state of California is by far the most important wine region of North America. Ninety percent of all US wine comes from California. I have already dedicated a separate article on the importance of this region here. California is followed by the states of Washington and Oregon to the north of California and New York and Virginia on the East Coast and further down Texas.

I will now further describe these USA wine regions. Washington State and Oregon, respectively second and third after California and producers of wine of noble grape varieties, together form the Pacific Northwest. The wine here has less history than in California but the level of quality here is very good. Although they border each other, climatic differences between these two states are striking. Washington State lies largely behind the high coastal mountains and has a dry desert climate, warm during the day but cold nights. Because it does not rain for months, producers direct the whole growth process and maturation by using accurate irrigation. Another major advantage is the absence of phylloxera disease and thus one can work with real rooted vines. The positive results are there to show. Chardonnay, Cabernet Sauvignon and a host of other “international” grapes thrive here. In fact, Washington produces stunningly good Chardonnays, with riveting fruit flavours ranging from apples, pears, peaches and apricots to full-blown tropical.

The Columbia Valley is a dominating force in Washington’s wine industry, producing a full 99% of the state’s grapes. With its vast production, the region is known for its variety of wines. The Canoe Ridge vineyards, for example, are located on the right bank of the Columbia and produce excellent Merlot, Cabernet Sauvignon, and Chardonnay. Oregon can be broken down into three major wine zones, with the Willamette Valley in the north, the Umpqua Valley in the centre, and the Rogue Valley to the south. Of the three, the Willamette, reaching from Portland to the city of Eugene, produces the lion’s share of Oregon’s wine. The Burgundian climate of the Willamette Valley has proven to be particularly suited to new clones, and the resulting Chardonnays have a pleasing character. Although Oregon is mainly known for its Pinot Noir, nowadays, many Oregon wineries are crafting commendable Chardonnays. New York State may be no Napa Valley, but it is the second largest wine producer by volume in the country.

New York’s wines don’t enjoy the same international reputation as their West Coast counterparts — but consumer interest is on the rise. State wine production has doubled since 1985, thanks in large part to the vast diversity of growing conditions and grape varieties. It has three notable wine regions within its borders with the Finger Lakes, Long Island estates and Hudson Valley. New York Chardonnay is an elegant expression of the region’s cool climates and varied soils. The Finger Lakes are home to 109 wineries. While Riesling made the Finger Lakes famous, area wineries offer a rich selection of Chardonnay, Pinot Noir, Cabernet Sauvignon. The Long Island area is known for its Merlot and Sauvignon Blanc grapes, but some of the best Chardonnays come from this area. With Cornell University’s world class oenology (the science and study of wine and wine-making) program on its turf, the Hudson Valley is a hotbed of experimentation, having 40 wineries along the shores of the river.

Travel and Leisure magazine’s Bruce Schoenfeld proclaimed Virginia one of five up-and-coming wine regions (along with areas of Chile, Italy, Spain and New Zealand) that “should be on the must-visit list of any adventurous wine traveler.” Virginians have made wine for more than four centuries. Virginia’s five distinct climate regions – the Tidewater, Piedmont, Northern Virginia, Western Mountain and Southwestern Mountain – provide a temperate climate that’s not too hot or cold for extended periods. Virginia’s varying weather patterns see the mountainous south  west and Shenandoah Valley average a 160-day growing season; and east of the Blue Ridge, an average of 200 days. In Virginia Chardonnay is the most planted wine varietal, followed by Cabernet Franc, Merlot, Cabernet Sauvignon and Viognier. French-American hybrids and Native American grapes are about 20% of the total plantings. Texas is a pretty big and has a serious wine industry and is one of the oldest wine growing states in the US.

There are more than 200 wineries in Texas, producing around 4,100 tons of wine, making it the fourth-largest wine producing state in the nation, which puts them behind California, New York, and Washington respectively. However, there is an image issue. Did you know that 95% of the Texas wines are consumed within the state? It is often said that to expand beyond the state borders, the industry must continue to participate in national and international wine competitions, gaining credibility one medal at a time. There are eight approved American Viticultural Areas in Texas: Texas Davis Mountains, Texas High Plains, Texas Hill Country, Mesilla Valley, Fredericksburg in the Texas Hill Country, Escondido Valley, Bell Mountain and Texoma. Cabernet Sauvignon and Chardonnay have the highest number of plantings in this state. Whatever aspect of wine you can mention, the USA plays a huge role. Whether you talk about red or white wines, planting areas, wine making, consuming, exporting and quality of wines, this country belongs to the top.