Comparison of Pinot Noir Production in New York and Burgundy, A
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New York State has long been recognized for its leading edge in the production of Concord and Niagara grapes for juice products. More recently, New York has experienced great growth in its wine related industry. With 33,000 acres of grapes under production, New York ranks second to only California in wine production. The number of wineries has increased rapidly in the past 20 years, from approximately 20 to over 125 today. In 1976, the Farm Winery Act was first passed, resulting in explosive growth of the wine and grape industry and the development of numerous farm wineries. The moderate climates of the Finger Lakes area, the Lake Erie escarpment, the Hudson River Valley and Long Island simulate some of the best grape production regions in France and Germany. Pioneers of the grape growing industry in New York worked diligently to introduce classic Old World style grape cultivars such as Riesling, Chardonnay and most recently Pinot Noir. The microclimates encountered in this diverse state have supported the production of high quality Vitis vinifera cultivars and today winemakers on Long Island, in the Hudson Valley, the Finger Lakes and along Lake Erie are winning international wine competitions and gaining some market share. New York is starting to show that it can produce excellent wines in various regions around the state. New York State has a variable climate in each of these regions and in fact, this microclimate, its soil, and viticulture, or terroir, is thought to impart very specific and characteristic qualities to the wine products produced in each of these regions. The climate, mineral soils, sunlight and water availability of the Finger Lakes Region are in fact, reminiscent of the conditions observed in Burgundy France, the home of the popular and complex grape, the Pinot Noir.
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2000
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Wine and wine making--New York (State); Wine and wine making--France