By Julia Burke, Beer Editor Yesterday I bottled a Niagara Escarpment 2010 cabernet sauvignon made with New York oak — specifically, oak from the Cayuga Lake area of the Finger Lakes. I’m psyched about the incorporation of one more local ingredient into my wine, and since my source is supplying Finger Lakes oak to both commercial wineries and home winemakers with great success, I thought I’d report on my own experience. Shortly after the 2010 harvest I made a trip to Sheldrake Point Vineyards, where I had a wonderful tasting and conversation with winemaker Dave Breeden. When I asked about…