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Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
Delicate aromas of lemon, fennel and cherry blossoms delight the senses and draw you towards a soft fruity
taste with a dry zesty finish. Perfect when paired with light dishes, seafood and fowl.
"Ripe and focused, with good peach, green melon and bergamot notes, followed by a juicy finish."
Dr. Konstantin Frank ignited the Vinifera Revolution a movement that forever changed the course of wine growing in the Finger Lakes and the United States. Dr. Frank"s vision, knowledge and determination are credited with elevating the New York wine industry from a state of happy mediocrity to a level that today commands world attention.
Dr. Frank"s Wine Cellars is proud of its...Read More About Dr. Konstantin Frank
The Big Grape
Beyond the bustling, concrete jungle we call New York City, there lies an entire state that is primarily agricultural and rural. Viticulture has long been a practice in New York, with the production of high quality wine steadily growing over the past few decades. The New York State wine industry is diverse, with plantings that range from native American species to...Read More About New York
Pinot Gris/Grigio(PEE-noh gree/GREE-jee-oh) While Pinot Grigio is in fact the same grape as Pinot Gris (just the Italian take on it), the differences of wine they create can be immense. Pinot Gris' most popular and successful region is Alsace, France, an area of the country that actually puts the name of the grape on the label. Pinot Grigio is the Italian version of the grape,...Read More About Pinot Gris/Grigio
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