This week, Governor Andrew M. Cuomo hosted the third Wine, Beer, Spirits & Cider Summit in Albany, which like the previous two resulted in huge new initiatives on the legislative, regulatory, research and promotion fronts that will propel New York's craft beverages into even faster growth.

                 Pardon my pride, but thanks to our Governor's vision New York is the ONLY state to recognize that the four farm-based craft beverages--wine, beer, spirits, and cider--are all members of one family.  The raw ingredients come from New York soil, and the family farmers who grow them are rooted here.  The end products are of high quality, great taste, and when consumed in moderation are good for the body and great for the soul.

                A huge champion of our industries, Governor Cuomo announced more than $16 million in new investments to grow New York's craft beverage industry.  Included is $5 million for promotion including direct spending ($2 million), tourism promotion ($1 million), and targeted advertising ($1 million)--plus a $3 million competitive matching grants program.  In addition, $400,000 is specifically dedicated to getting tourists from New York City to the eastern Long Island wine region.

                On the research side, nearly $7 million was committed to the New York State Food Venture Center at the Geneva Experiment Station, which will accelerate the growth of the craft beverage sectors.  This investment reflects the importance of Cornell University and Cooperative Extension in the industry's advancement, complemented by Finger Lakes Community College.

               In addition, the incredibly valuable "One Stop Shop" ombudsman service of State government, first created at the 2012 Summit and staffed by Sam Filler and Molly Bauer, will be enhanced with a subset within the State Liquor Authority, since about 90% of all industry inquiries involve the Alcohol Beverage Control law or SLA rules, so direct calls make more sense.

              There were also about a dozen new initiatives designed to cut bureaucracy in various ways: allowing salespeople to work for multiple craft beverage manufacturers; letting craft beverage manufacturers collaborate in operating a "branch office" (satellite store); permitting the sales of off-premise beer in growlers; letting wineries operate "home winemaker centers" where hobbyists can use the facilities and equipment to make their "homemade" wine; and simplifying the licensing for bona fide wine educators.

              These represent only a small sampling of the many initiatives, large and small, that in combination will make a huge difference in the industry's future growth.  For many years, New York's business climate for wine was cloudy and sometimes even stormy.

              Today it's sunny.  The Empire State strikes back!

                    OK, let's face it, when we think of solar energy powering homes and businesses, we might think of Arizona, Nevada, or California.  But New York?

                    Yes!

                    A couple months ago, Fox Run Vineyards announced that its operation would generate 100% of its total energy needs--plus some leftovers for the grid--via a new solar system.  Some other wineries, like Thirsty Owl, have been using solar for several years, though on a more limited basis.

                    But the newest breakthrough, likely to start a larger trend, involves four Finger Lakes wineries that are partnering with a Hudson Valley solar engineering and design firm to "go solar".  Hunt Country Vineyards on Keuka Lake is already generating surplus energy to power their operation, as is Dr. Konstantin Frank Wine Cellars at the south end of that beautiful lake.  Work is underway at Wagner Vineyards on Seneca Lake and Eagle Crest Vineyards on Hemlock Lake, with both systems expected to be operational in November.

                    Suzanne Hunt, daughter of Art & Joyce of Hunt Country Vineyards and owner of Hunt Green LLC, is a world-traveled green energy consultant who has been tirelessly spearheading this project.  And to her, this is only a beginning: She would like to see the entire New York wine industry go solar--not just because it's the environmentally responsible thing to do, but because it enhances profitability in the long run.

                    Another great thing about this project is that it truly is "local".  District Sun, the solar firm, is in the Hudson Valley, installation involves local jobs, and four local banks are supporting the project with backing from New York State's Green Bank.

                    It's truly a sunny day in New York.

                     FIVS is another organization vital to the future of wine industry--not just in New York or the US, but internationally--due to its focus on major trade, social, environmental and other issues.  The upcoming meeting, on October 29-31 in San Francisco, includes an agenda and educational tours typical of the breadth and depth of the topics it addresses.

                    Our friend, the late Jim Finkle, revived the organization many years ago and provided great leadership, which is now in the hands of Greg Hodson (E & J Gallo), with support from the Secretariat of Bennett Caplan (Washington) and Sarah Kremer (Paris). While the conference is designed for FIVS members, others are also invited to attend.  For more information, visit www.fivs.org.

                     New York Farm Bureau has been a great partner of ours for decades, and Sandie Prokop of the group's Foundation for Agricultural Education does a fabulous job of educating the media and public about the vital role farming plays in our everyday lives.

                     The first-ever "Food and Farm Experience" will be held on October 16-17 in the Finger Lakes.  Essentially a boot camp for media professionals who cover agriculture, food, and farm-based beverages, the event will highlight current issues facing farming, along with diverse farm tours, discussions with industry leaders, and a great Locavore meal at Glenora Wine Cellars.  For more information, contact Sandie at SProkop@NYFB.org.

                     Finger Lakes Wine and the Legacy of Dr. Konstantin Frank, a new book by Tom Russ (published by American Palate) provides a fascinating look at a visionary who transformed the wine industry not just in the Finger Lakes but the entire eastern United States.  The book was unveiled at the 30th Anniversary Celebration of Chateau Frank, the dream of Dr. Frank's son Willy, who has also had a significant impact.

                     Most people know the basic story: German-born Dr. Konstantin Frank fled Ukraine during the war, came to the United States with a Ph D. in viticulture and specialization in cold climates, but couldn't find work because of conventional wisdom and skepticism that classic European grape varieties could not survive the region's cold winters (unfortunately, a view also hold by Cornell at that time).  Fortunately, he met fellow European Charles Fournier of France, who gave him a chance to prove his point--which indeed he did.

                     But leading up to that story is one even more compelling, which also explains and reflects Dr. Franks indomitable grit and determination.  Born into a family of privilege, he and his young family endured incredible danger, humiliation, and uncertainty as they fled the war and made their way to America.  It's the kind of story that great movies are made of, and author Tom Russ does a great job chronicling it.

                     Dr. Frank's son Willy also deserves a tremendous amount of credit, not just for creating the adjacent Chateau Frank award-winning sparkling wine producer, but especially for essentially rescuing Dr. Frank's Vinifera Wine Cellars when its founder could no longer effectively manage it.  Like his father, Willy was intense and driven, but also more collegial than his father in terms of working with other industry members.

                    Perhaps the best part of the story isn't covered extensively in the book: The future.  The third and fourth generations, Fred Frank and his daughter Meaghan, are now carrying on the pioneering legacy of Dr. Frank and Willy Frank, creating "only excellent wines", winning hundreds of top awards, and achieving much-deserved recognition for Dr. Frank Wines (and the Finger Lakes) around the world.

                    The best is yet to come.

                     The great ratings just keep coming.  Atwater Finger Lakes Cuvee Brut was named Best U.S. Sparkling Wine in the Holiday Edition of Wine & Spirits.  Black Willow 2014 Trilogy Red received 90 and Best Buy from World Wine Championship.

                     McGregor Vineyard got great scores from Wine Enthusiast for three Pinot Noir wines: 92 for the 2011 Pinot Noir, 91 for 2011 Reserve Pinot Noir, and 90 for 2010 Reserve Pinot Noir.   The magazine also gave scores of 90 to Red Newt 2013 Circle Riesling, Hazlitt 1852 Vineyards Riesling, and Lamoreaux Landing Wine Cellars 2013 Chardonnay (Unoaked).