Behind the colorful lights of Fifth Avenue, Manhattan’s imposing skyscrapers, and the fast-paced atmosphere of Times Square, New York is gradually revealing a culinary experience that is increasingly winning over discerning travelers: its rapidly growing wine culture. Although the image of the American metropolis has traditionally been associated with cocktail bars and fast food, New York State is evolving into one of the most promising and dynamic wine destinations in the United States.
For the modern traveler seeking an alternative culinary experience, the exploration begins at the atmospheric wine & jazz bars and the award-winning, high-end restaurants on 5th, 6th, and 7th Avenues, in the neighborhoods of the West Village, SoHo, Tribeca, and Brooklyn. There, expert sommeliers don’t limit themselves to the classic selections from international vineyards, but proudly showcase local production, introducing guests to the region’s unique terroirs.
Aldo Sohm Wine Bar
We visited the Aldo Sohm Wine Bar in Midtown, 151 West 51st Street, which captures the energy of New York City and its city-inspired aesthetic, combining them with the welcoming atmosphere of a living room created by the distinguished American sommelier Aldo Sohm.
From the extensive wine list, we selected the:
Jura-inspired Trousseau from Stolpman Estate.
Stolpman Estate Vineyards – 100% Trousseau 2024, Ballard Canyon AVA
Appearance: Medium ruby
Nose: Red cherry and blackberry; primary aromas, herbal notes, hints of lavender, and secondary aromas of wet river pebbles.
Palate: Ripe red and black forest fruits, herbal hints of sage, primary and secondary aromas similar to the nose, moderate body, light tannins, spicy yet subtle acidity, 12.5% Alc with hints of red caramel.
Quality: Very good
Drinking window: Drink now, but also has aging potential
Rating: 90/100
Enjoy at 12–14 degrees
The 100% Trousseau 2024 is the first bottling from the Stolpman Estate. Vinified with 40% whole clusters; fermented and aged in 60% stainless steel tanks and 40% concrete tanks.
We paired it with orecchiette pasta with peas, prosciutto, and Parmesan cream.
Author: Marinos Skolarikos
November 5 2026
