Grapes are thought to have been first cultivated more than 7,000 years ago near present-day Iran. New York ranks third in wine and grape production in the U.S. (California and Washington are the top two). The 2012 Census of Agriculture reports that there are about 1200 farms with about 36,000 acres of land dedicated to grape production in New York State. Greater than half of these farms produce grapes on less than 25 acres. Eastern New York, a relative newcomer to commercial grape production, has 650 acres under cultivation.

There are four major wine producing regions in New York (Lake Erie, Finger Lakes, Hudson Valley, and Long Island). These areas are officially recognized by the Federal Tax and Trade Bureau. Improvement in cold hardiness of grape cultivars and increased consumer interest in local wine production has allowed wine trails in non-traditional grape regions to flourish (e.g. Lake Champlain Region). A small amount of acreage is even being devoted to table grapes.

The total New York grape crop value was estimated at $52.3 million at the time of the census. Grapes processed into juice accounted for 62% of the total production, with the remaining 36% and 2% going to wine and fresh market respectively.

For more information about grape production, please visit the Cornell Grape website at http://www.fruit.cornell.edu/grape/index.htm.


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