|
|
Article: Full-bodied future; New York's wine industry is young but has legs.(Life - Food)
- Article from:
- Albany Times Union (Albany, NY)
- Article date:
- June 28, 2006
CopyrightCOPYRIGHT 2006 Albany Times Union. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Byline: DOUG BLACKBURN Staff Writer
Thomas Henick-Kling swirls the reddish purple wine in his glass, then pushes his nose inside the rim, inhaling the aromas. He pulls his head up, a smile creasing his face.
Henick-Kling, head of the enology program at Cornell University, is in the brick-walled wine-making room in the Department of Food Science & Technology in Geneva. He has been nurturing the grapes the wine was made from for the past 19 years. He knows this particular wine better than many parents know their children.
It is a wine without a name, known only as NY70.0809.10.
Next month, that will change.
Henick-Kling will ...