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FOOD & WINE MAGAZINE’S WINE GUIDE 2006

FOOD & WINE MAGAZINE’S WINE GUIDE 2006

The Empire State is the third largest wine producer in the U.S. Much of its output is simple, grapey wines made from the native Vitis labrusca, but New York also makes top-notch wines from Vitis vinifera, the European family of grapes responsible for the world's most...

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NEW YORK MAGAZINE – Grape Expectations

From New York Magazine: OENOPHILES PREMATURELY celebrating last month's Supreme Court ruling on interstate wine shipping might just have to sit back and let the intoxicating notion decant awhile. The ruling merely declared New York law unconstitutional, which makes it...

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NEW YORK TIMES December 2003

NEW YORK TIMES December 2003

WINETALK by Frank J. Prial  on December 31, 2003 for the New York Times The year ending tonight was a good one for wine in America, and not just for the vintage, which, it so happens, wasn't bad. We will have drunk some 264 million cases of wine by midnight, about 14...

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FOOD & WINE – Eiswein Fact Sheet

FOOD & WINE – Eiswein Fact Sheet

BY RICHARD NALLEY for FOOD&WINE Imagine the perfect, leafy, green, suns truck vineyard, then shift it to winter gray, with grapes hanging on snow-covered vines, and you have a still-life portrait of how ice wines are made. Silky, complex, and gloriously sweet-ice...

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