On Monday evening at the iconic New York Public Library, Wine Enthusiast magazine will host its annual Wine Star Awards during a gala black-tie dinner.  As the wine industry equivalent of the Golden Globe awards, this event recognizes excellence in a number of distinct categories, including Wine Region of the Year.

                  That would be New York State.

                  This is a huge honor that reflects decades of commitment by hundreds of industry people--grape growers, winery owners, winemakers--to get a little better each day.  And, like compounded interest, getting a little better each day adds up over time.

                   We're the 30-year overnight success.

                    That success is also due to our invaluable partners at Cornell University and Cooperative Extension, Farm Bureau, the New York State Restaurant Association, and many others.

                   The other key ingredient has been the partnership with the public sector, a.k.a. government. Former Governor Mario M. Cuomo saved our industry, and his son Governor Andrew M. Cuomo has created the best business climate for wine in New York State's history, accelerating an already strong growth rate.  State legislators in both houses on both sides of the aisle have been key supporters as well.  On the federal level, former Senator Hillary Rodham Clinton, and current Senators Kirsten Gillibrand and Chuck Schumer have all been great champions of our industry.

                    It just shows what cooperation can achieve.  Diversity is our strength. Unity is our power.

                      The New York Wine & Culinary Center was created in 2006 as an educational gateway to the world of New York wines and foods.  "Engage, Educate, Excite" sums up its mission, which is being carried out beautifully.

                      Located on the northern end of Canandaigua Lake, the Center offers a wide range of educational courses in cooking and wine appreciation, even including the official courses of  WSET (Wine & Spirits Educational Trust, of London).  The Wine Spectator Educational Theater and LeDestri Hands-On Kitchen are frequently full of enthusiastic "students" of all ages.

                      But the Upstairs Bistro on the second floor has become really exciting under the creative leadership of Executive Chef Andrew Chambers and his crew.  The new menu declares on the first page that, "At least 85% of the ingredients featured on our menu are from New York State" (with most from within 40 miles), and includes a listing of "Featured Farms" as well as symbols for gluten-free and vegetarian dishes.

                      The menu changes with the seasons, and the winter menu is fabulous.  Small Plates include Blue Point Oysters, Fillet of Beef Tartare, and Five Spice Rubbed Quail.  In addition to selections of salads, sides, flat bread pizzas and sandwiches, there are 10 Main Dishes which include wine and beer pairing suggestions.  My favorites so far: Smoked Organic Mushroom Ravioli, Shepherd's Pie, and Rolled Rabbit Loin.  (For the full menu, visit www.nywcc.com.)

                      The beverages--wines, beers, spirits, and ciders--also reflect the all-New York theme, both in the Upstairs Bistro and the tasting room downstairs.

                      Last weekend we welcomed a group of New York City sommeliers, wine store managers, and media representatives to the Finger Lakes region with a special luncheon at the Center.  It was a tasteful lesson in "local", and they were impressed.

                     I and my colleagues are particularly fortunate: Our offices are less than a one-minute walk to the Upstairs Bistro, right down the hall.  I feel it my obligation to taste my way through the entire menu!

                   Eminence Road Farm Winery and Shinn Estate both received some nice press from New York Times wine writer Eric Asimov in an article titled "Worth the Search: 20 Wines for Under $20".  He extolled the virtues of reasonably priced, high quality wines, citing the Eminence Road 2012 Seneca Lake Riesling and Shinn Estate North Fork of Long Island "First Fruit" Sauvignon Blanc as excellent examples.

                   Ice Wine Harvest this winter varied by location, just like everything else during the past year.  Real ice wine is made from grapes that actually freeze on the vines, requiring certain temperatures for a certain period of time, and those temperatures didn't come until January; so even though the grapes grew predominantly in 2014, the wines will be labeled 2015 because of when they were picked.

                   One Finger Lakes winery which traditionally produces ice wine was looking forward to another good harvest--until nature got in the way, with variable weather that decimated the fragile grapes, cancelling the harvest.  But at Casa Larga Vineyards, New York's premier ice wine producer located near Rochester, once again the harvest went will and the 2015 ice wines should be, as always, the nectar of the gods.

                    Wine & Health is back in the news, with a couple recent articles and studies confirming that regular, moderate wine consumption has health benefits for most people.  Dr. Andrew Weil particularly recommends red wine due to resveratrol, the naturally occurring substance that may lower the risk of type 2 diabetes and cancer.  A study published in the European Health Journal found that a single serving of wine or beer per day in middle age reduces the risk of  heart failure by 20% in men and 16% in women.

                    Prescription: A glass a day keeps the doctor away.

                    New York Wines Sarl, a company created a couple years ago by Christian Claessens to import New York wines into Europe, is clearly fulfilling its mission.  With support from our organization's participation in major trade shows, Christian has been able to place wines from Anthony Road, Fox Run, and other Finger Lakes producers on high-end restaurant wine lists like The Jane in Antwerp.  So far, countries with placements include Belgium, Denmark, Finland, France, Gibraltar, Sweden, and the United Kingdom.

                     The key is having "feet on the street".  We have seen for many years how favorably New York wines are received in every foreign market, and there is genuine interest in having them there.  But unless there is someone to follow up and "close the deal", it just doesn't happen.  That is changing now!

                      Florida State Fair International Wine Competition is next weekend, and since I will be busy swirling, sniffing, sipping and spitting, there probably will not be a Wine Press.  New York wines traditionally do very well at this one, and let's hope this year is no exception.