Popular New York Varietals
Vinifera Varieties
Whites
Chardonnay
Medium to full-bodied dry wines which display hints of pineapple, apple, honey, pear, melon or citrus as well as others. Depending on methods of vinification, these wines may also have nutty, buttery, toasty, herbal, or oaky flavors.
Gewurztraminer
Light to medium bodied wines which tend to be crisp. These wines tend to have a spicy, perfumy nose that resemble a tropical fruit or aromatic flowers.
Riesling
Light to medium bodied aromatic wines. These wines can have complex aromas of flowers, herbs, and spices.
Sauvignon Blanc
Characterized as a lean crisp wine.
Reds
Cabernet Franc
Somewhat like merlot except lighter bodied, less tanic, and more aromatic than Cabernet Sauvignon.
Cabernet Sauvignon
Full bodied, very complex, tannic wine that ages extremely well. Characteristic flavors and aroma resembling bell pepper, eucalyptus, mint, black pepper, green olives, and cedar as well as others.
Merlot
Is fruiter, softer, and less tannic compared to Cabernet Sauvignon.
Pinot Noir
Often has hint of cherries, strawberries, plums, and violets as well as earthy aromas.
French American Varieties
Whites
Cayuga
Medium bodied, off-dry wine with apple-like fruit.
Seyval Blanc
Medium to light bodied with hints of citrus, melon, and green apple.
Vidal
Fruitier than Seyval more aromatic and lighter in body.
Vignoles
Extremely aromatic with a tropical fruit nose. Often used in dessert wines.
Reds
Baco Noir
Typically medium bodied with fruity, black pepper aromas.
Native American Varieties
Whites
Catawba
Produces a clean, crisp, white or pink wine.
Delaware
Produces a less fragrant wine than Catawba.
Niagara
This type of wine is typically intensely aromatic and usually sweet.
Reds
Concord
Primarily used as a dessert wine.