Ch 26&27 NY & CAN Flashcards
Describe the location of NY
NY is in the NE of the US, bordering the Great Lakes and St Lawrence river to the N and W, and down to a small Atlantic coastline around Long Island in the SE
Canadian border to N
Due to severe weather upstate, plantings were made where large bodies of water would have moderating effect, namely along the Hudson, on lands bordering the Finger Lakes, and along the S shore of Lake Erie
Describe the general climate conditions in NY
Annual temps are generally cool, different parts of the state experience very diff climatic influences
Where does NY fit in terms of wine production relative to other states
NY is 3rd after CA and WA
Largest E coast producer
What is the history of wine production in NY
Early settlers near the coast experimented unsuccessfully w/ vines brought from Europe
Viticulture only re-started in the mid-1800s using native American vines
Due to severe weather upstate, plantings were made where large bodies of water would have moderating effect, namely along the Hudson, on lands bordering the Finger Lakes, and along the S shore of Lake Erie
Following Prohibition’s repeal, winemaking was dominated by a few large wineries operating in the Finger Lakes w/ locally grown native vines and made wines brought in from CA
Years of failure led to belief that V vinifera vines could not withstand the tough WI conditions
1957 Dr Konstantin Frank succeeded in grafting Riesling and Chard to hardy rootstocks
NY’s Family Wine Act of 1976 allowed grape growers to open wineries and sell direct to public
Vineyards sprang up in previously unplanted areas of the state
What is the name of the winery established by Dr Konstantin Frank
- Vinifera Wine Cellars
What kicked off NY’s modern wine biz
There are 2 keys
1957 Dr Konstantin Frank succeeds in his experiments to graft Riesling and Chardonnay to hardy rootstocks, which allows his vines to succeed in over-wintering
In 1976, NY’s Farm Winery Act allowed grape growers to open wineries and sell directly to the public
After that, many new, small wineries were established, growing a mixture of native, hybrid and vinifera vines
2/3 of NYs 400+ wineries were established since Farm Winery Act
How many AVAs are in NY state? Which are the most significant?
there are 10 AVAs
Finger Lakes AVA
Hudson River Region AVA
Long Island
Describe the Finger Lakes AVA
Location
Relative size
W upstate NY, sitting below Lake Ontario and the Canada border
Largest wine producing region of NY
One of coldest AVAs in the US
Describe the general growing environment of the Finger Lakes AVA
Continental, w/ warm SU, cold WI
Covers 11 finger-shaped lakes — not large, but very deep — that are so deep they can fail to freeze in WI, mitigating temps that could otherwise harm the vines
Describe the specific effects of the Finger Lakes
Topography of the region — w/ slopes around the lakes — enables cold air to drain toward the water. As it reaches the lake, the air warms and rises, creating a vacuum that draws more cold air off the land
The lakes can generate their own lake-effect snow, which can also help insulate the vines in WI
Lakes provide warming influence in AU, enabling grapes to ripen over a longer period and reducing risk of AU frost
In SP, cool air from the lake delays bud burst, reducing chance of damage in SP frosts
Which lakes are most of NYs Finger Lake vineyards located near? Which have their own sub- AVAs?
Canadaigua and Keuka (no sub)
Seneca and Cayuga (independent sub-AVAs)
Where are most Finger Lakes AVA vineyards located?
Around 4 main lakes (Canadaigua, Keuka, Seneca, Cayuga)
On steeper areas where cold air flows down towards the lake rather than in the cold air pockets on the flat bench areas
What vineyard practices and vine training are common in the Finger Lakes? Why?
Fertile soils and sufficient rainfall means that many vineyards are planted w/ low densities of large vines
Training and trellising systems such as Scott Henry are common, in which grape growers split the canopy either vertically or horizontally to allow greater air circulation (reducing fungal disease) and light penetration
Although snow can help insulate the vines in WI, many further protect by hilling up the soil to cover the graft union
Grape(s) in the Finger Lakes AVA
historically, there were only cold-hardy hybrids such as Concord, Niagara, Cayuga, Vidal
Then Dr Konstantin Frank came to Cornell U Geneva Experimentation station in 1951 where he intro’d grating cool climate V vinifera
Riesling and CF — due to their ability to withstand cold WI temps — are the most planted white and black grapes respectively
Chardonnay widely planted for still & sparkling
Other popular = PN, Gewurz, CS, Merlot, PG
Hybrids and American also grown (mainly used in juice, jam, jelly)
Some hybrids w/ potential for quality = Traminette (Gewurz-like aromas, w/ higher acid, lower alc), and Vidal (used for ice wine)
What is the most widely planted V. Vinifera grape in the Finger Lakes AVA
- Riesling
Describe the style of Finger Lakes Riesling
Made in a variety of sweetness levels, though majority are dry to med-dry
High acid
M(-) to M body
Fresh flavors of apple, lemon, peach
Alcohol ranges from low to med depending on sweetness level
G to VG w/ some O
$$ to $$$
Describe the general winemaking of Finger Lakes Rieslings
range of styles from dry to sweet, although most are dry to med-dry
Sweetness can be achieved via late harvest, botrytis, and/or stopping ferment early
Made protectively
Fermented at cool temps in SS
Some use a few hrs of skin contact before pressing to enhance flavor & texture
Some may keep on lees after ferment to enhance texture
Describe the general profile of a Finger Lakes Chardonnay
used in still and sparkling, but still wines…
Usually M body
M+ to H acid
Citrus flavors
Often fermented & matured in oak to add texture and toasty flavors
What is the most planted black grape in the Finger Lakes?
Ripening and implications
Cab Franc
Mid-ripening and winter hardy —> able to produce adequate yields of ripe grapes most years
Describe general winemaking practices for Cab Franc in the Finger Lakes
Using less new oak than in the past
Many making at least one w/o any oak
Oak tends to be FRO or Hungarian, both of which tend to give subtler flavors than AMO which could overwhelm the wines
Describe the profile of a Finger Lakes Cab Franc
M to M(-) body and tannins
Flavors of red cherry, cranberry and black plum; sometimes herbaceous note
May or may not have oak, oak often FRO or Hungarian
G to VG
$$
Describe the location of the Long Island AVA
extends from Manhattan eastward to the Atlantic Ocean
Covers a large area at the easternmost end of the island, where it splits into 2 peninsulas — the North Fork and the Hamptons sub-AVAs
Describe the general climactic conditions and growing environment of the Long Island AVA
Growing season and implications
Surrounded by water — Atlantic Ocean, Peconic Bay and Long Island Sound
Creates a Maritime climate
Long growing season b/c water bodies slowly release the accumulated summer heat into the AU and harvest period
B/c of long growing season, can ripen black BDX varieties, w/ Merlot as a signature variety
Grape(s) in the Long Island AVA
Merlot is signature, able to ripen due to long growing season, facilitated by Maritime climate
Chardonnay
Sauv Blanc
What challenges do growers in Long Island face? What mitigation steps taken?
high humidity = fungal disease, although windy weather in coastal sites can help mitigate
Mitigation = spraying, leaf removal to improve air circ, grape sorting at the winery
Is Organic grape growing common in Long Island AVA
Difficult in such a climate
But, there are a # of local sustainable certification bodies
How does the North Fork of Long Island differ from the test of the AVA?
North Fork is slightly warmer and more protected from the Atlantic Ocean’s weather events
Contains the large majority of vineyards compared to the Hamptons
Describe the soil and vine training in the Finger Lakes
silt loam
Free draining and low in fertility which limits vigor
Vines generally trained and trellised to VSP (vigor not as high as Finger Lakes)
Grape(s) in Long Island
Merlot, CS, CF — single varietal or band
SB, Riesling, PG
Chard
what is the general style of red wines of Long Island?
majority matured in oak, mostly FRO but some Hungarian and AMO
% of new oak is common to add vanilla & clove to BDX varieties
What is the general style of whites of Long Island?
PG is made in a dry, light-bodied style
Whites generally fermented at cool temps in SS, fruity, un-oaked for early consumption
Chard may be un-oaked or fermented and matured in oak, often also w/ MLF/C and lees aging, creating fuller-bodied, creamy, toasty style w/ M+ acid
Generally G to VG, $$ to $$$
What is a key route to market for both Long Island and Finger Lakes AVA
cellar door
For Long Island, the proximity to Manhattan and the popular holiday destination of the Hamptons makes this especially important
Describe the Hudson River Region AVA
Location
How long has it been in existence
Size
Soils
wine has been made continuously here for >300yr
Contains the 1st commercial winery (est 1827) and oldest active winery in the US (est 1839)
Today ~60 wineries
Vast region stretching from N of NYC to S of Albany
Vineyard plantings are small at 64ha
River runs N to S and most vineyards located w/in a few kilometers/mi of it on glacial deposits of shale, slate, schist and limestone
Describe the climate of Hudson River Region AVA and implications
Continental w/ warm SU and cold WI
Spring frosts and WI freezes are problems
Growers pile soils around trunks for the vines in winter to combat WI freezing
Grape(s) in Hudson River Region AVA
both hybrids and cool climate V vinifera
Hybrids include Seyval Blanc and Vidal
Vinifera include Riesling, Chard, CF
Describe the wine biz in NY
just over 470 wineries across the state, of which ~120 are Finger Lakes, 66 Long Island, 50 Hudson River Region
Before NY Farm Winery act of 1976, production was dominated by a few large wineries which were producing large volumes of inexpensive wines (often American vine species)
The Act allowed wineries to sell wines that they had vinified directly to consumers, subject to max 50k US gallons annually
This law completely changed the dynamics of the industry. Many new small wineries were established, now w/ a viable market
Smaller wineries produced FR hybrids and V vinifera, increasing quality of wines —> larger wineries either adapted or declined
Most sales continue through cellar door; vast majority sold in-state
What makes Canada less suitable, in general, for wine production
high latitude
Extreme temperatures
Where are most of Canada’s vineyards?
Vast majority in 2 provinces:
Ontario (Niagara Peninsula) and British Columbia (Okanagan Valley)
Small amounts are made in Nova Scotia and Quebec
Lie between 41 and 51 degrees N latitude
