New York is the nation’s third largest producer of grapes and wine. The State’s 1,438 vineyards cover about 42,500 acres of land and produce an average annual grape crop of 169,000 tons worth over $50 million.
About 73% of the crop is used for grape juice, 25% for wine, and 2% for table consumption. There are currently 337 wineries, 5 major juice producers, and 25 table grape marketers throughout the State’s major grape growing regions—Western New York (includes Chautauqua, Cattaraugus, Erie & Niagara Counties), the Finger Lakes region, the Hudson Valley, and on the east end of Long Island. Within these regions there are now nine “viticultural areas” (or appellations of origin) established by the Federal Government: Lake Erie, Niagara Escarpment, Finger Lakes (including Seneca Lake and Cayuga Lake appelations), Hudson River Region and Long Island (including North Fork of Long Island and The Hamptons).
The source of this information is the New York Wine & Grape Foundation, for further details, please visit www.www.newyorkwines.org