Popular New York Varietals
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.
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.
Light to medium bodied aromatic wines. These wines can have complex aromas of flowers, herbs, and spices.
Characterized as a lean crisp wine.
Somewhat like merlot except lighter bodied, less tanic, and more aromatic than 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.
Is fruiter, softer, and less tannic compared to Cabernet Sauvignon.
Often has hint of cherries, strawberries, plums, and violets as well as earthy aromas.
French American Varieties
Medium bodied, off-dry wine with apple-like fruit.
Medium to light bodied with hints of citrus, melon, and green apple.
Fruitier than Seyval more aromatic and lighter in body.
Extremely aromatic with a tropical fruit nose. Often used in dessert wines.
Typically medium bodied with fruity, black pepper aromas.
Native American Varieties
Produces a clean, crisp, white or pink wine.
Produces a less fragrant wine than Catawba.
This type of wine is typically intensely aromatic and usually sweet.
Primarily used as a dessert wine.