Research efforts in viticulture and enology at the College of Agriculture and Life Sciences can be traced back to the early 1900s, when a table grape named Goff was released at the Experiment Station in Geneva. Since then, over 56 new table, juice and wine grape varieties have been released. Cornell research has been integral to the development of New York’s $3.3B wine and grape industry, which has grown from 15 wineries in 1976 to more than 273 today. Today, researchers promote sustainable, environmentally sound practices tailored to local growing conditions, and network with an international community.