Blushing Oakes – A full bouquet of fresh roses and carnations best describes the aroma of this fun and frivolous blushing wine. A true party wine best served by itself ice cold or on the rocks with chips and spicy salsa or poured over raspberry sherbet. Try it with hot peppers! Residual sugar: 7.5%

Cayuga White – Our flagship white wine oozes with a rich bouquet of fresh picked flowers on a gorgeous spring day. If you like Gewerztraminer, you’ll love this wine! Serve slightly chilled with a vegetable pizza, Thai food, or turkey cutlets. Residual sugar: 2.5%

Chambourcin - Round, full and silky smooth best describes our Chambourcin dry red wine. It pairs well with grilled hamburgers, Italian sausage and pepper sandwiches, or a hunk of Swiss cheese and French bread.

Corot Noir – Developed by Cornell University, this light, semi-dry, fruity red varietal can easily douse the flames of Buffalo’s best chicken wings. Serve slightly chilled. Residual sugar: 2.4%

Dry Vidal – Richly fused aromas of vanilla butter and French oak weave throughout our dry vidal white wine. The finish lingers with a fullness that craves endless enjoyment. Serve slightly chilled with grilled salmon or a roasted vegetable Panini.

Frontenac – Extraordinarily full of blackberry jam, plum, caramel, and black pepper aromas. Developed by the University of Minnesota, the grape is very cold hardy and easily withstands our cold climate to create this incredible deep red wine. Serve with spaghetti and meatballs, filet mignon or chocolate truffles.

Red Oakes – A blend of Cabernet sauvignon, Cabernet Franc, Pinot Noir, Noiret and Frontenac, Red Oakes is a rich, yet surprisingly supple dry red for everyday enjoyment. Equally comfortable served with hearty chili and crusty rolls, tortellini and fresh tomato sauce, or a roast beef, blue cheese and walnut sandwich.

Riesling – Limited availability. Made in the classic German style, our Riesling has lots of honey overtones in the aromas that carry forward into the flavor. Serve slightly chilled with antipasto and spring vegetables, French onion soup or smoked salmon and cream cheese on a bagel.

Semi-Dry Vidal – A fruit bowl of apricot, pineapple and mango aromas hover around a light honey finish. Serve slightly chilled with a crab salad and sourdough bread or grilled mahi-mahi with a mango salsa. Residual sugar: 2.5%

Vignoles – Limited availability. A concetrated aroma of tropical fruit with a lingering smoothness. Serve chilled with LynOaken Farms Fuji apple slices and blue cheese or over vanilla ice cream garnished with fresh raspberries. Residual sugar: 2.6%

White Oakes – A blend of Chardonnay and Seyval Blanc with a touch of Cayuga White, this elegant soft white wine is enhanced with French oak. Serve slightly chilled with pan fried fish, oven baked chicken or pork chops and sauerkraut.