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 Steuben Wine

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Steuben is a black-skinned grape developed in New York from a crossing of Wayne and Sheridan in 1925. The variety is grown mostly in the north-eastern corner of the United States, in New York State and Pennsylvania as well as parts of the Midwest, Indiana and Ohio.

Steuben produces elongated clusters of medium-sized berries that taper at the end. The variety is particularly cold-hardy, vigorous and productive as well as being quite disease-resistant.

Steuben wines are popular as single-variety reds but more as rosé or blush wines. The variety is particularly suited to the production of sweeter wines, as it retains high levels of sugar and is not very aromatic. Steuben wines are most often light, sweet and grapey, with a spicy tang. Rosé wines exhibit strawberry and raspberry notes with hints of tea leaves and cinnamon. Red wines are made in a drier style with cranberry notes and a certain tartness.

Synonyms include: New York 12696, Ambrosia.

Food matches include:
Europe: Almejas en salsa verde (clams in parsley and onion salsa)
Asia: Gado-gado (Malaysian vegetable salad with peanut sauce)
Americas: Goats' cheese, Brie, apple and walnut platter 


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