New York wine is winning a place at the table. While the Empire State has always taken a back seat to California in the wine world, that could be starting to change. The state has seen a boom in the number of wineries: More than 200 new ones have set up shop since 200, bringing the total to close to 400, according to the New York Wine and Grape Foundation. And the wines they’re making are garnering praise. In fact, Wine Enthusiast recently named New York its “Wine Region of the Year.”
All of which suggests that when it comes to picking the wine for your Thanksgiving feast, it might be time to ditch that California cabernet in favor of a New York…riesling. Yes, the popular German varietal is being grown — quite successfully — in the state’s Finger Lakes region. Dr. Konstantin Frank, a Finger Lakes winery started in the late ‘50s by its namesake, a Russian-born viticulturist, is especially hailed for its dry rieslings — it’s won eight gold medals for its 2013 vintage alone. (The winery also produces sweet rieslings.) As winery head Fred Frank, the founder’s grandson, explains, riesling is a natural fit for the Finger Lakes because the region “has a cool climate similar to Germany.” And Frank says that dry riesling is indeed perfect to pair with your holiday bird: “You have a crisp acidity that complements the turkey.” Plus, as Frank notes, the wine’s moderate alcohol level (12%) makes it very table-friendly.
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