New York State: Sparkling wines to try

Few today realise the importance of sparkling wine to New York State’s wine production.

The first bonded winery in the United States (established in 1860) was the Pleasant Valley Wine Company, whose product was called ‘Great Western Champagne’ (sic), a sparkling wine produced from hybrid grapes Isabella and Catawba.

Scroll down to see Charles Curtis MW’s top New York sparkling wines

Although this is still produced today, sparkling wine in New York State has diversified dramatically.

The first traditional-method sparkling wine from European grape varieties (v. vinifera) was made in 1985 by the Dr. Konstantin Frank Winery.

They continue to stress traditional-method sparkers along with other producers such as Hermann J. Weimer in the Finger Lakes and Wölffer, Bedell, and Lenz on the North Fork.

Others, such as Sheldrake Point and Ravines, produce a Sekt-style sparkler from Riesling that can be delightfully refreshing.

See also: Charles’ New York State red wines and white wines to try

Another trend in New York (as everywhere, it seems) is the revival of the méthode ancestrale sparkling wine.

This type of wine is produced by stopping the initial fermentation of the grape juice into wine, rather than by secondary fermentation in the bottle as is done in Champagne (known as traditional-method sparkling wine).

Often slightly sweet, this style gained currency in the modern era in France, where it is called today ‘pét-nat’, short for ‘pétillant naturel’. Today, pét-nat is produced worldwide from France, Austria and Spain to the New World.

In New York State, some producers, such as Red Tail Ridge, use Riesling.

Others, such as the joint venture between winemaker Nathan Kendall and sommelier Pascaline Lepeltier called chëpìka, use traditional New York hybrids such as Catawba and Delaware.

In contrast, others use inventive blends such as the Merlot/Lagrein produced at Channing Daughters.

Charles Curtis MW’s top New York sparkling wines

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