New York State Chardonnay 2009
Chardonnay, the great white grape of Burgundy, is everywhere in New
York.
From Peconic Bay to the Niagara Escarpment it seems every winemaker that produces white wines and aspires to be take seriously makes a Chardonnay. So, what make this varietal so popular with New York winemakers? The grape is perfect for the New York’s cooler climate: Chardonnay is cold tolerant, hardy, heavy cropping, and forgiving. Vigorous in the vineyard and malleable in the cellar, the grape satisfies both vineyard manager and winemaker alike. Chardonnay is often used as a transitional grape for vintners that are converting from native American varietals to European style vinifera based wines. While being perceived as respectable and popular, Chardonnay’s forgiving nature makes the move to noble varieties easier for the wine grower than other more difficult vinifera grapes. New York has embraced Chardonnay because of its compatibility with the local growing conditions and especially because it produces good wines from each of the four major winemaking regions in the state.
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