On paper New York looks like a good growing region for Pinot Noir: Its climate and soil type is similar to Burgundy, where the world's best Pinot Noirs are made.
But, as the Cornell study notes, Pinot Noir is a fickle grape -- difficult to grow and especially difficult to grow well. New York winemakers should only get into Pinot Noir if they're committed to producing wines of quality.
Happily enough, some of them seem to be.
One caveat: Fans of big, ripe heavily extracted Pinots with sweet cherry cola flavors and plenty of body and alcohol won't like Pinots from the Finger Lakes, a region upstate.The cool-climate region is similar to Burgundy in that it struggles to produce grapes of optimum ripeness in some years. Vinos of these vintages generally have a low concentration, lower alcohol (12-13 percent rather than upwards of 14 percent), a subtle bouquet and a taste suited to a more sensitive palate. We found two we love.
Read more New York Pinot Noir - Wine of the Week after the jump.
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