New York has many wine growing areas, and because of its continental climate, many of the grapes planted are American vines and French Hybrids. In New York, wine lovers will still find ample plantings of Syval Blanc and Vignoles, which are generally used to produce some fine dessert wines. Despite this, there are some international varieties planted successfully, especially in the most important New York wine region: the Finger Lakes. The Finger Lakes produce delicious white wines made from Riesling, Gewurtztraminer and Chardonnay and has been successful with cool climate red varietals as well.
"Hints of smoke and crushed minerals lend a savory tone to this dependable classic from Red Newt, accenting subtle flavors of white peach and nectarine. It's delicate in frame, but penetrating lemon-lime acidity jolts the palate."
"Bright, with pretty honeysuckle and quinine notes out front, followed by brisk Meyer lemon, white peach and jicama flavors. Shows good cut on the racy finish."
"This chardonnay is rich & stylish with a buttery aroma, weighty mouthfeel, robust pear and ripe melon flavors with a lasting finish. The oak characteristics make for a very rich and stylish wine. The weighty mouthfeel pairs well with savory poultry, pasta or roasted vegetable dishes."
"90 Points -- Wine Advocate. This wine opens a touch fruity, but then the acidity and minerality take over. Dry and gripping on the finish, it features some slate and stony nuances and has a lingering finish. As it airs, it becomes a bit more austere, moving beyond the first, fruity rush of fruit. It has the acidity and freshness to age well, too."
"This wine is juicy and bright, offering pristine apple and lemon flavors. Concentrated and lush on the palate, it's balanced by a shower of lemon-lime-like acidity and crushed-stone minerality."
"This still slightly off dry Apfelwien has its roots in Germany and Austria. We blend Stayman- winesap, Granny Smith, Fuji, Golden Delicious with a touch of winter banana apples. Serve chilled."