Uncovering America's best kept wine secrets
New York
New York has been part of America’s wine story since the 1800s.
From hybrid roots to cool-climate elegance, it's home to expressive Rieslings, bold Cab Francs, and a new generation of winemakers leaning into site-specific, cool-climate styles that show off New York's distinct regional character.
By the Numbers
470+
New York is home to over 470 wineries, making it the third-largest wine-producing state in the country.
370,000+
New York has more than 37,000 acres of vineyards, with the Finger Lakes accounting for the largest share.
11
The state boasts 11 federally recognized AVAs (American Viticultural Areas), from glacial lake-carved valleys to coastal maritime zones.
If These Vines Could Talk
The Grapes
Riesling
New York Riesling is the state’s signature white: bright, floral, and packed with acidity. The Finger Lakes region produces world-class versions ranging from bone-dry to lusciously sweet. It’s one of the state’s most awarded grapes.
Cabernet Franc
Cab Franc thrives in New York’s cool climate, showing red fruit, herbs, and a touch of pepper. It’s especially strong in the Finger Lakes and Long Island, where producers are leaning into lighter, Loire-style reds. It's often the region’s standout red grape.
Chardonnay
New York Chardonnay varies by region: crisp and minerally in the Finger Lakes, richer and more structured on Long Island. It’s the most planted vinifera white grape in the state. Styles range from unoaked to full malo/oak expressions (those are the ones with vanilla and butter).
Gewürztraminer
Aromatic and floral with lychee, spice, and rose petal notes, New York Gewürztraminer is expressive and food-friendly. The Finger Lakes are the heart of production. Often made in a dry to off-dry style with excellent texture.
Pinot Noir
Delicate and finicky, New York Pinot Noir shows bright cherry, earthy undertones, and high acidity. It’s a challenge to grow, but Finger Lakes and Long Island producers are gaining traction with careful site selection. Best in cooler vintages and lighter styles.
Concord
A native American grape, Concord is intensely grapey, juicy, and nostalgic, often used in sweet wines and grape juice. Grown mostly in the Lake Erie region, it's part of New York’s wine history even if not the wine world’s darling.
Niagara
Niagara is a hybrid grape with bold, musky aromas and a foxy sweetness that divides drinkers. It’s mostly grown in western New York and used in sweet and semi-sweet wines. A staple of the state’s more old-school, local wine scene.
History
1827
First Commercial Winery
Brotherhood Winery is founded in the Hudson Valley. It began operations in 1893 and it’s now the oldest continuously operating winery in the U.S.
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1840s–1850s
Grape Boom Begins
Grape growing explodes around the Finger Lakes and Lake Erie, mostly with native grapes like Concord and Catawba.
1860s–1900s
Wine and Juice Expand
New York becomes a national leader in grape production: wine, juice, and table grapes thrive statewide.
1919–1933
Prohibition Disrupts Progress
Most wineries shut down or pivot to grape juice and sacramental wine.
1950s–1960s
Finger Lakes Sparkle
Dr. Konstantin Frank proves that vinifera grapes can survive in cold climates, revolutionizing New York wine.
1976
Farm Winery Act Changes Everything
The New York Farm Winery Act makes it easier for small wineries to open and sell directly to consumers, sparking massive growth.
1980s–1990s
AVAs and Fine Wine Recognition
Finger Lakes, Long Island, and Hudson River Region AVAs are established; vinifera wines gain acclaim.
2000s
Long Island Gets Serious
Producers in the North Fork and Hamptons earn respect for Merlot, Cab Franc, and Chardonnay.
2010s
Cool Climate Stars Shine
New York wines, especially Riesling, sparkling wine, and Cab Franc, gain national and international attention.
2020s
Diversity, Innovation, and Hybrids
Winemakers embrace hybrid grapes, low-intervention styles, and regenerative farming across NY regions.