Mission

The New York Wine & Culinary Center will excite, inspire and engage New Yorkers and the world in a celebration, understanding and appreciation of New York wine and food through educational programming and partnerships, making it a part of their everyday lives.

How We Came to Be

New York State is one of America's centers of agriculture. Its 36,600 farms use 7.1 million acres of land to produce an array of fruits, vegetables, dairy products and meats. In 2004, agriculture contributed $3.6 billion to New York's economy. New York is a top three national producer of many food products including milk, apples, grapes, cabbage, cauliflower and pumpkins.

Not surprisingly, New York has a long history as a wine producing state. Since the 1600s, vintners have maximized New York's unique climate and soil characteristics to produce an assortment of wines. New York State is home of U.S. bonded winery number one, Pleasant Valley Wine Company, located in Hammondsport, New York. It also lays claim to America's oldest continuously operating winery - Brotherhood Winery in the Hudson Valley.

The number of wineries in New York surged following the 1976 passage of the Farm Winery Act, which made it easier for small wineries to enter the business. Additional laws that support the wine industry combined with advances in cold-climate viticultural techniques have vaulted New York wines onto the world stage. Today, New York is the third largest wine producing state in the country. The number of wineries in the state jumped from 63 in 1985 to over 250 today, and is expected to continue to grow.

New York is also home to many innovative, philanthropic food and beverage organizations. In 2002, Constellation Brands, Wegmans Food Market, Inc., Rochester Institute of Technology and the New York Wine and Grape Foundation came together with a common goal - to create a gateway for the people of New York and from around the world to experience New York's wine and food industries. 

After three years of research and planning, this vibrant partnership of corporate, academic and government organizations formed the non-profit New York Wine and Culinary Center to showcase and provide a gateway to New York's dynamic wine and food industries. The partnership hired Lord Cultural Resources Inc., a firm that consults with museums and cultural centers around the world, to help in the development of the Center.

Canandaigua New York was chosen as the ideal location for the Center. A small city perched on the north shore of Canandaigua Lake, it is a major tourist destination during the summer months. Canandaigua is known for its historical architecture, bustling main street and proximity to many farms and wineries.

Overlooking the City's picturesque pier, the new Center building is designed to be inviting and a stunning showcase for exhibitions, classes and eating and drinking experiences. The $7.5 million facility is supported, in part, by grants and contributions from agriculture, culinary and wine businesses as well as the state and federal governments.

New York Governor George E. Pataki led the groundbreaking for the New York Wine and Culinary Center building on August 10, 2005. The Center's grand opening was celebrated on June 17, 2006.

Like its founding partners, the Center promises to be an innovative and dynamic organization dedicated to serving people with the finest services and products possible.