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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 third in grape production by volume after California and Washington.〔Uncork New York!, (2006). ''(Home Page )'' Retrieved April 6, 2007〕 Eighty-three percent of New York's grape area is ''Vitis labrusca'' varieties (mostly Concord). The rest is split almost equally between ''Vitis vinifera'' and French hybrids.〔Bruce Cass and Jancis Robinson, ed., ''The Oxford Companion to the Wine of North America'', pgs 125-179 New York: Oxford University Press, 2000〕 ==History== New York State's wine production began in the 17th century with Dutch and Huguenot plantings in the Hudson Valley region. Commercial production did not begin until the 19th century. New York is home to the first bonded winery in the United States of America, Pleasant Valley Wine Company, located in Hammondsport. It is also home to America's oldest continuously operating winery, Brotherhood Winery in the Hudson Valley, which has been making wine for almost 175 years.〔New York Wine & Culinary Center. (2006).''(History: How We Came to Be )' Retrieved April 6, 2007〕 Furthermore, New York State is home to North America's oldest dedicated sacramental winery, O-Neh-Da Vineyard, now operated by Eagle Crest Vineyards on Hemlock Lake in the Western Finger Lakes region. In 1951 Dr. Konstantin Frank emigrated from the Ukraine to New York, to work at Cornell University’s Geneva Experiment Station. Frank was hired by Cornell as a janitor at the Geneva Experiment Station. Though he was a respected viticulturalist in Ukraine, this was the only position for which his American work experience, which consisted of his being a janitor at Horn & Hardart's cafeteria in New York, qualified him at the time.〔"Frank's Beans", excerpted from 'Down By Our Vineyard', Kenneth Lifshitz, 2002〕 He spent his spare time at Cornell attempting to convince his colleagues that the failures of quality wine production in New York had to do with their choice of vines. He believed that choosing the correct ''Vitis vinifera'' vines would yield great wines in the Finger Lakes. With three-hundred years of failure preceding his theory, his colleagues were skeptical. Combined with a language barrier (although Dr. Frank spoke six languages fluently, English was not one of them) his vision would have to wait for an appropriate ear. Dr. Frank continued to promote his beliefs on the potential of the ''Vitis vinifera'' in New York until Charles Fournier, a French Champagne maker and president of nearby Gold Seal Vineyards took heed and hired him. The two shared the common language of French as well as a passion to plant ''Vitis vinifera'' in the Finger Lakes region. A decade later, Dr. Frank was producing quality wines from such ''Vitis vinifera'' vines such as Riesling, Chardonnay, Pinot noir, Gewürztraminer, and Cabernet Sauvignon. This set the stage for further plantings of ''Vitis vinifera'' vines in New York, aided by the boost to the New York wine industry given by the New York Farm Winery Act of 1976, which eased the process of opening a farm winery. Wineries have worked to choose the proper varietals that grow well in the unique ''terroir'' of the state. The Finger Lakes region would eventually become the central area of New York's wine industry in the 20th century.〔Dr. Konstantin Frank Vinifera Wine Cellars〕 In 2011, the New York wineries were given another boost when Governor Andrew Cuomo signed the Fine Winery Law (S.4143-a/A.7828-a) into law, allowing each farm winery to operate up to 5 tasting rooms as a single entity, rather than requiring a separate license for each. The act also streamlined the paperwork involved in direct shipping wine to customers, and allowed wineries to use custom-crush facilities or rent equipment and space from existing wineries, rather than requiring wineries to own all their own equipment. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「New York wine」の詳細全文を読む スポンサード リンク
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