![]() ![]() There are quality table wines from New York State. ![]() ![]() Too many of the Eastern wines, while sound enough, are either sweetened, pasteurized, or even mixed with cheap California wines to get rid of the so-called “foxy” taste so many wine drinkers find disagreeable. One reason for this is that New York producers have established their reputations, by and large, by their “champagnes.” Their table wines, being in the inexpensive, ordinary category, have hardly been in the the position to acquire the kind of reputation some California producers have gained for their own wines. Despite the statistics, New York wines remain among the least appreciated of all wines that are consumed by Americans. Its wines are drunk twice as often as imported wines, and its “champagnes” vie with those of California for market leadership in this country. The non-California product is made primarily from native America grape varieties belonging to the species Vitis labrusca, and resembles most Old-World wines very little.Īmong the non-California producers, New York State is far and away the largest and most important. It resembles the step-parent in both type and taste, and is actually made from European wine-grape varieties. The California product is a step-child of the European one. American wines can be separated into two categories: those which are produced in California and those which are not. ![]()
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