I'll drink to that where we get behind the scenes of the beverage business.

I'm Levy Dalton.

I'm Erin Scala and here's our show today. Oh, 10,000 years ago, when humans in the fertile crescent were just switching to agricultural societies, a glacier retreated northward over New York

and left behind unique soils, especially on Long Island's forks. Today, several types of loam covered the North Fork. Back in the 1920s

these soils were used mostly for potato farming, but today the North Fork of

Long Island can claim over 40 years of winemaking history.

John Wickham grew vinifera grapes in the 60s and sold them at his farm stand along with orchard fruits.

Inspired by his success, the first commercial vineyard planted in 1973 by Alex and Louisa Hargrave

made some serious headway for the region.

Their grapes of choice, Cabernet Savian, Pinot Noir, and Savian Blanc.

They founded their winery in 1975, and today, about 40 years later, there are 47 wineries on the North Fork.

Part of this growth can be attributed to the Farm Winery Act of 1976, which made it much easier for wineries around

the state to begin operations.

Growth can also be attributed to the North Fork's similarities with the climate in Bordeaux,

which lies just on the other side of the Atlantic.

Early industry seminars on Long Island tended to focus on similarities between the North Fork and Bordeaux

and a conscious effort to explore this affected vineyard plantings and winemaking choices.

Waters around the North Fork create a maritime climate that gifts the region a long growing season,

which is perfect for grapes that take a bit longer to ripen,

usually richer reds, evidenced by the Hargrave's early success with

Cabernet.

The South Fork is exposed to the brunt of any weather that comes in off the ocean, and it tends

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