New York’s Long Island is a small wine region with a broad scope and surprisingly short history. Though the area has been agricultural for years, wine production didn’t begin until the early 1970s. In the 1980s, producers lobbied for the region to be formally recognized.
Over the past five decades, the region’s wine has increased in both volume and quality. A range of grape varieties now grows in Long Island’s three appellations, which also incorporates a multitude of production methods and styles. Today, it produces world-class wine that appears in some of the country’s best restaurants and has a presence on the international stage…
Read the full Wine Enthusiast article.
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