By Rochelle Billow, Finger Lakes Food Correspondent Photos by Onion Studio If you’ve had any sort of connection to Finger Lakes food within the past ten years or so, chances are you’ve come across Samantha Buyskes-Izzo. She...

By John Ingle, Heron Hill Winery As a winery owner and grape grower for over 35 years in the Finger Lakes Region, I have witnessed the growth of our industry from a dozen wineries in the ‘70s to over 100 now. I have also seen...

By Lenn Thompson, Executive Editor As I patrol the Internet, seeking out information about New York wine and read what to others are saying about it, I see some pretty amazing and curious things. One of the most mind-boggling i...

By Evan Dawson, Managing Editor, and Tom Mansell, Science Editor Serious wine consumers are not, generally speaking, fans of synthetic cork. Most recoil at the sight of a plastic cork being pulled from a bottle they had otherwi...

By Lenn Thompson, Executive Editor Tom and Susan Higgins, owners of Heart & Hands Wine Company on the eastern shore of Cayuga Lake, have worked tirelessly to build a reputation for making what may be New York's best pin...

By Lenn Thompson, Executive Editor Though on the oakier — and pricier — end of the Finger Lakes Blaufrankisch spectrum, the Heron Hill Winery 2008 Blaufrankisch ($35) is worthy of a taste when you visit their tastin...

 By Evan Dawson, Finger Lakes Editor Dave Stamp, the vineyard manager at Lakewood Vineyards on Seneca Lake, wears shorts every day during harvest, which he says "might be tradition, and it might be just stupid."...

By Lenn Thompson, Executive Editor There are other single-vineyard riesling programs in the Finger Lakes, but Lamoreaux Landing Wine Cellars was among the first wineries to enact one. It's a part of their portfolio that I a...

By Lenn Thompson, Executive Editor Honestly, I drink them all year, but with the weather we've been experiencing, we are decidedly in the midst of cabernet franc season at my house. A combination of the weather cooling and ...

By Rochelle Bilow, Finger Lakes Food Correspondent I guess I had envisioned that chocolate making would be a quiet, relaxing sort of activity, zen-like and leisurely this past Saturday morning. But there we were, half an hour i...