Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

  • About

New York, north eastern state of the united states of America, between the Atlantic and the Great Lakes, historically an important source of wine but now third to california and washington as a US wine-producing state, as measured by acreage planted and annual tonnage (although its labrusca-based products, including grape juice, boost its wine volume total above that of Washington). Its inland wine regions share some characteristics with those of Ontario across the border in canada. The market for wine in the New York city metropolitan region is one of the world’s most competitive and demanding, and its restaurants were slow to embrace the state’s wines.