New York is really starting to make a name for itself as a serious wine producing state, according to our New York Wine Ratings. The four main AVAs are the Finger Lakes, Lake Erie, Hudson River and Long Island. Each area has its own microclimate and terroir suitable for an array of grape varieties. In the Finger Lakes, Riesling and Chardonnay dominate plantings as cooler temps and the massive lakes assist in retaining the grapes’ brisk acidity and clean aromatics. Lake Erie is further south of the Finger Lakes, but possesses a similar climate. However, it is mostly planted with the local Concord varietal. The Hudson River region is home to America’s oldest winery, Brotherhood Winery, which has been in operation since 1839. Most of the vineyards here are within two miles of the Hudson River and are planted on steep hills. Here, the most planted varieties are Cabernet Franc, Merlot, Riesling and Chardonnay. These wines all share a similar acidic backbone due to the consistently cooler temperatures. The wines of Long Island use the same grapes as the Hudson River AVA, but often use a higher percentage of Cabernet Sauvignon. Long Island’s Atlantic Ocean-influenced climate, leads to earthy and lighter-bodied reds, while the whites tend to be acidic and herbaceous. For a full list of reviewed wines you can check out our New York Online Buying Guide.