The art of finding better wine.

New York
New York is another emerging wine region with a history spanning centuries. In the mid-1600s, Dutch settlers, then French settlers, tried to plant European varieties, which failed due to diseases and harsh winters. It wouldn’t be until the 1820s that the first commercial winery would open in the Hudson Valley. After Prohibition, Charles Fournier, famed winemaker of Veuve Cliquot, introduced hybrids to the state. That allowed New York to produce wines with the flavor and concentration of Vitis vinifera while keeping the disease and cold hardiness of native varieties. 
In 1953, Dr. Konstantin Frank laid the groundwork for French varieties growing in the state. That would lead to the production of New York’s flagship grape, Riesling, gaining international attention in the 1960s and 1970s. 
Today, the state enjoys the strength of that grape but also produces other varieties of equal quality. “We will never stop putting a big flag in the ground here with Riesling; there’s a reason it does so well,” says Kyle Pallischeck, executive director of the Finger Lakes Wine Alliance. “But there’s so much we do well here, like our rosé and sparkling wines. Because of our climate, we can get the right ripeness for sparkling. I think there will be more of a ‘yes and’ conversation going forward.”
Riesling remains the most accessible wine outside New York, exemplified by producers like Wagner Vineyards and Dr. Konstantin Frank Winery. However, producers like Heart and Hands and Glenora Wine Cellars demonstrate other varieties, like Pinot Noir and Chardonnay. However, they can be challenging to find unless ordered directly from the wineries.