No longer is our fair state synonymous with Concord grapes and Manischewitz. New York winemakers have embraced international varieties and hit the ground running. The Hudson River Valley is home to the oldest vineyards in New York State. Lake Erie is still dominated by bulk production for grape juice, though a few small, serious wineries are beginning to crop up. Long Island’s maritime climate is great for Bordeaux varietals: Cabernet Sauvignon, Merlot, and Cabernet Franc. The Finger Lakes region is most famed for its Rieslings and Gewürztraminers, many of which are made into late-harvest and dessert-style sweet wines.