In praise of the wines of New York State

• From Wine Enthusiast

If I proclaimed that the most exciting red wines in the United States come from New York State, would you believe me?

On Long Island, classic Bordeaux varieties like Merlot, Cabernet Franc and Cabernet Sauvignon have flourished since their first plantings in the early 1970s. And in the Finger Lakes, where Riesling was long considered the only viable Vitis vinifera variety, Cabernet Franc, Pinot Noir and other reds are gaining momentum.

 Exemplifying a sense of balance often elusive elsewhere in the New World, the state’s best red wines marry ripeness and restraint, richness and acidity. They have a distinct, sometimes haunting transparency, says Finger Lakes winemaker August Diemel of Keuka Springs Vineyard. “They show everything you do to them,” he says. Unburdened by excessive alcohol or jammy, overripe flavors, they possess a purity of fruit that uniquely expresses New York’s climate, soils and vineyard conditions.

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• Go here to visit Dowd On Drinks
• Go here to visit Notes On Napkins
• Go here to visit the Capital Region Brew Trail

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