New York|
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| Official name | State of New York |
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| Type | U.S. State Appellation |
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| Year established | 1788 |
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| Years of wine industry | 136 |
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| Country | United States |
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| Sub-regions | Champlain Valley of New York AVA, Cayuga Lake AVA, Finger Lakes AVA, Hudson River Region AVA, Lake Erie AVA, Long Island AVA, Niagara Escarpment AVA, North Fork of Long Island AVA, Seneca Lake AVA, The Hamptons, Long Island AVA |
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| Climate region | Continental (also maritime and humid subtropical on Long Island) |
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| Precipitation (annual average) | 30 to 50 in (762–1,270 mm) |
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| Total area | 30 million acres (47,126 sq mi) |
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| Size of planted vineyards | 11,000 acres (4,452 ha) |
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| No. of vineyards | 962 |
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| Grapes produced | 150,000 tons |
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| Varietals produced | Aurore, Baco noir, Cabernet Franc, Cabernet Sauvignon, Catawba, Cayuga, Chambourcin, Chancellor, Chardonnay, Chelois, Chenin blanc, Colobel, Concord, De Chaunac, Delaware, Diamond, Elvira, Frontenac, Gewürztraminer, Isabella, Ives noir, Leon Millot, Marechal Foch, Melody, Merlot, Niagara, Pinot blanc, Pinot gris, Pinot noir, Riesling, Rougeon, Saperavi, Sauvignon blanc, Seyval blanc, St. Vincent, Steuben, Traminette, Vidal blanc, Vignoles, Vincent |
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| No. of wineries | 400 |
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| Wine produced | 27.9 million US gallons (106 million litres) (2024) |
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New York wine refers to wine made from grapes grown in the U.S. state of New York. New York ranks second in grape production by volume after California, having produced 27.9 million US gallons (106 million litres) in 2024. The majority of New York's grape area is Vitis labrusca varieties (mostly Concord). The rest is equally divided between Vitis vinifera and French hybrids.