The wines are pleasant and Germanic in style when the fruit is harvested prior to full ripeness.   We have found that the best wine is made when the brix is around 18 degrees.   Marcy calls Cayuga (and Vidal) a poor man's Riesling.  It can make a very appealing semi-sweet wine which enhances the delicate flavor and aroma.  First on the palate is a showing of green apples and/or lime peel. The second taste features nuances of delicate pineapple & pear along with a lingering finish of tantalizing apricot.   We have also found barrel aged dry, less fruity Cayuga to be quite nice.  Try it with oak, if you desire.  Harvesting around 18 brix makes it a candidate for a sparkling wine, as well.  It is an excellent blender,  used in the production of white and rose wines

Serve Cayuga with most fruits and desserts, sharp cheese, fried chicken or barbecued chicken or port and light cream based herb sauces, quiche and mild appetizers. 

When making wine at Fall Bright, YOU are the winemaker! We basically provide the amateur winemaker with the grapes or grape juices and winemaking supplies and know-how to make his own wine. Check out our website,  http://www.fallbright.com  for information and online shopping. Call the shop at 607-292-3995. Our shop staff make wine and can answer your questions. Tom is our most advanced winemaker and we take your advance winemaking problems to him.  If Tom nor I are available Luci, our shop manager, took a bronze metal at the NY State Fair this year and can answer your questions.  We are open Tuesday to Friday 10-5 and weekends by arrangement.