The Finger Lakes region, which stretches from Rochester to Syracuse in upstate New York, has been a center for wine production since the 1860s. Today New York is the second largest wineproducing state in the United States, and the Finger Lakes region is the state’s largest wine-growing region. Furthermore, the region has perhaps the most diverse array of native Labrusca, Vitis vinifera, and interspecific hybrid cultivars of any production area in the Northeast, with over 30 varieties of grapes covering its 9,393 acres used in wine production. For interspecific hybrid cultivars, French-American hybrid grapes are mainly grown in the Finger Lakes region, which combine native varieties with excellent climate adaptations with the great-tasting winemaking varieties from Europe. In upstate New York, hybrid cultivars have flourished because of their excellent tolerance to powdery mildew, other fungal diseases, nematodes, and phylloxera. Examples of hybrid varieties are the French-American hybrids, Cayuga White and Vidal Blanc. These hybrids have stronger winter hardiness and are more resistant to fungal diseases These are great grape features for a region such as the Finger Lakes, given it cold climate and exposure to early frosts. As a result of their desirable characteristics, many hybrid varieties have seen increased acreage in the Finger Lakes region over the years. Acreage of Vidal Blanc increased by 58% (to 153 acres) in the most recent Orchard and Vineyard Survey compiled conducted by the New York Agricultural Statistics Services in 2011. That said, not all hybrids have seen such increase: acres planted to Corot Noir, Cayuga White, and Seyval Blanc hybrids have all decreased from the 2006 survey. Overall, Hybrid grapes play as an important role in grape production in the Finger Lakes region.