Finger Lakes Women for WineSense

Monday evening August 17th was the first meeting of the newly established Finger Lakes Chapter of Women for WineSense and the New York Wine and Culinary Center was the perfect spot to host this inaugural event. The excitement was contagious in a room full of Who's Who of women in the Finger Lakes wine industry. NYWCC Wine Educators Tricia Renshaw and Cheryl Pitti kept the enthusiasm going as they shared their knowledge.
Tricia Renshaw began with an in-depth look at wine  - the chemical make-up, components and descriptors. Cheryl Pitti reviewed the six S's of wine tasting: sight, swirl, smell, sip, swallow/spit and savor.  Who knew that our nostrils switch every 20 minutes or so, so we always have one that can smell better than the other? Or that womens' sense of smell is better than mens and that it is associated with our better memory? Next we practiced those skills on our first two wines: Chateau Frank Brut 2008 and Boundary Breaks 198 Riesling 2011. As we were swirling, smelling and savoring, Executive Chef Andrew from the NYWCC sent out the first food pairing, Green Beans with Pork Belly Lardons.  We tried each wine with the pairing and took notes.  I preferred the Chateau Frank Brut as I felt it brought out the brininess of the pork, but everyone has their own tastes (due to their unique tastebuds and memory as Tricia told us), so others preferred Boundary Breaks 198.  There is no right answer- just personal preference!

Parallele 45, Cote de Rhone 2014 from Southern France and Dr. Frank's Gruner Veltliner 2014 were paired with Basil Spaetzle with White Wine Butter Sauce (which was out of this world)! The Parallele 45 pairing magnified basil, cheese and nutmeg characteristics while the Gruner Veltliner emphasized basil/grassy characteristics much like a Sauvignon Blanc.

Squash and Zucchini Pizza (made with Water Buffalo mozzarella) was paired with Billsboro Sauvignon Blanc 2014 and Castello Monaci Acante Fiano 2014 from Salentino Italy. The Sauvignon Blanc was really smooth and savory with the basil and cheese on the pizza, while the Acante Fiano illuminated the vegetable characteristics.  The Acante Fiano was very different - kind of funky, but we were told it pairs wonderfully with seafood in southern Italy.

Lastly, McGregor's Dry Rose of Pinot Noir 2013 and Damiani's Chardonnay 2013 were paired with Salmon with Berry Chutney.  Cherry characteristics were exemplified by the Rose, while the chardonnay, which spent three months in French oak barrels, gave a delightful mouth feel.

What a great evening and learning experience!


I went online today and became a member of the Finger Lakes Women for WineSense (www.womenforwinesense.org). The Finger Lakes Chapter will be meeting every third Monday of the month.  Next month I believe will be at Finger Lakes Community College's new Viticulture Center in Geneva.(read about the new center at http://www.mpnnow.com/article/20150128/News/150129723/?Start=1). I hope you will join me there!

Once in a Blue Moon….the 25th Anniversary of Fox Run Vineyards!

Last night was the Glorious Garlic Festival Dinner - a celebration of the 25th Anniversary of Fox Run Vineyards. And what a celebration it was!  The weather couldn't have been more cooperative - 70's and low humidity - blue sky, blue lake and after dark, the blue moon overhead! We gathered in a big white tent at the top of the vineyard.

The all-locally-sourced menu featured glorious garlic delights by Chef Brud Holland.  Winemaker Peter Bell paired each course with one of his outstanding wines from Hedonia to Port, Riesling to Rose! Accompanied with music by the fabulous Gap Mangione, it was the perfect evening!

We had a little "bubbly" to get the celebration started. The 2011 Blanc de Blancs paired beautifully with various Finger Lakes artisan cheeses, house-made Riesling sausage, Verjooz pickled vegetables and of course, roasted garlic bulbs! Hedonia cocktails were also available.

Garlic and onion Tartlets on Remembrance Farm arugula accompanied by Fox Run Riesling vinaigrette paired easily with the 2011 Reserve Riesling.  This Riesling was sooo delicious - the quintessential Finger Lakes Riesling!

Next the trifecta - Autumn Harvest beef tenderloin, strip loin and brisket with roasted garlic spread, a delightful cherry balsamic drizzle and Church Street produce "little creamer" potatoes paired with the 2012 Lemberger. Perfect portions and cooked to perfection (not easy when you are serving 140 or so people!
Next was the delicate 2014 Rose of Pinot Noir with FLX Summer Caesar salad made with sunflower shoots, Reed Road Sweet corn, a creamy garlic dressing and garlic croutons.
Honey Cured, Smoked Rainbow Trout was the next course paired with the 2012 Reserve Chardonnay from the Kaiser Vineyard and last but not least dessert including, but not limited to, roasted garlic ice cream!

I apologize that I didn't take "food shots" but I did get the blue moon and Scott and Ruth (Fox Run owners) dancing.  I'm also sorry I didn't get a shot of Peter Bell dancing - he's so elusive! Is he in the background?

Congratulations to Scott and Ruth Osborn, and Albert and Kathy Zafonte, Fox Run's owners, Chef Brud Holland, Winemaker Peter Bell and the great staff who took care of everyone so wonderfully!  The evening was perfection!