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!

Keuka Lake Vineyards

     With the four walls closing in on us after this frigid, long winter, Jim and I decided to investigate some new-to-us wineries. Last Saturday

we set out to do just that. We stopped by Keuka Lake Vineyards in Hammondsport, NY on the recommendation of Sebastien Leseurre from Domaine LeSeurre Winery.
     Keuka Lake Vineyards is located on the south west shore of Keuka Lake near Dr. Frank, Bully Hill and Heron Hill Vineyards. It is the old Taylor Wine Co. land now owned by Mel Goldman. The tasting room is actually the barn on the old Taylor vineyard land; the original Taylor homestead is right across the street. Mel came in as we were having a tasting with the extremely knowledgeable and personable Leandra Morris, Tasting Room Manager.
     We started the tasting with the 2012 Dry Riesling, Falling Man Vineyard, which earned 91 points in Wine Spectator! This complex Riesling has minerality, citrus and honey/flower characteristics.  Definitely something special to try! The other Rieslings include the 2012 Estate Dry Riesling, the 2013 Evergreen Lek Dry Riesling and the 2013 Semi-Dry Riesling. Both Jim and I agree that our favorite was the Evergreen Lek with it's green apple and peach notes along with the citrus.  It was enjoyable to have the opportunity to compare and discuss them with Leandra and Mel. Next we sampled the Vignoles. The Vignoles grape is a hybrid grape originating in France (comprised of either Pinot Noir or Chardonnay and a hybrid Seibel variety). The 2013 Amber Vignoles is what some refer to as an Orange Wine. This was a really fun, deceptive wine. The nose gave every indication that it would be somewhat sweet, but it hit the palate dry and spirit-like (scotch/whiskey).  It changed and morphed on the palate- quite a shocker! The next tasting was the 2013 Gently Dry Vignoles, a much more traditional Vignoles and great summer-sipper with fruit and pineapple essences. The final Vignoles we tried was the 2011 Vignoles and Friends which is semi-sweet and lighter.  (We bought one for our daughter who likes sweeter wines, as this comes across initially on the sweeter side, but the acidity lingers).
     On to the Reds! We enjoyed the KLV Red and the 2014 Leon Millot Nouveau. This is a first Nouveau for the vineyard. These grapes were harvested in September and spend little time in their stainless tanks before being released in November! Nicely fruit forward and smooth, this pleasant wine  has its own cult following! Next we compared the 2012 and 2013 Cabernet Francs. Because of the difference in the growing seasons, these two vintages are very different, but delicious.  Mel told us that it is about a 50/50 split on which people prefer: the deep color and robust spiciness of the 2012 or the lighter colored, complex 2013. We both actually liked the 2013, feeling that it is a slightly better compliment for different foods. Lastly, we sampled the 2013 Hammondsport, a blend of Pinot Noir and Leon Millot grapes in a delicious port-like wine.
     Mel asked us to do a blind sampling of a white wine to determine which Riesling it most resembled. (I believe there was confusion about which Riesling barrel it was pulled from). We thought it most reminded us of the Falling Man Vineyard Riesling due to the mineral notes. I wonder what it actually was!
     We were impressed by all the wines we sampled and we totally enjoyed the time spent with Leandra and Mel. Keuka Lake Vineyards is definitely on our return-to list so we can sample the chocolate and wine flight they also offer!

The Burning of the Canes at Fox Run Vineyards!

We went to Fox Run Vineyards this past Saturday ( March 14 ) to attend the Burning of the Canes.  This symbolic event (accompanied by a feast) ushers Spring into the vineyard.  The canes that were pruned following the fall harvest are burned to celebrate the previous year's work and the upcoming year. With the mounds of snow from our historically below-average temperatures of February finally melting, bonfire pits to warm our outsides, and wonderful food by Chef Brud Holland to warm our insides, the event was just the right thing to chase away the winter blues. Great music by Rob and Gary accompanied the food as well as lots of Riesling -even hot mulled!

Let me take a minute to describe the food Brud Holland prepared.  There was the Wine Barrel Smoked Sausage that you could dunk in maple syrup or top with Brud's own outrageous mustards.  Check out the photo of the unique wine barrel smoker!  Accompaniments included pan-fried potatoes cooked on a special grilling table made by Sam Castner, homemade apple sauce, Potato Chowder with Lemburger Cheddar Croutons, marshmallows for roasting, hot chocolate, Mulled (Riesling) Wine, and Cayuga Creamery Salted Caramel and Marshmallow Ice Cream!

Fox Run owner Scott Osborn tells us that because there were no freezing/thawing events during February, the snow cover acted as an insulator, therefore reducing any negative impact on the vines.  Now if we can get through March and April without any temperature dips as the buds break, the vintage will be off to a good start.


I hope so because Winston is quickly becoming a wine connoisseur!

Glorious Garlic Festival at Fox Run Vineyards

Winston wishes he could taste the Hedonia wine we sampled at Fox Run Vineyards during their 22nd Annual Glorious Garlic Festival (August 2, and 3)  Either that or he is mad at us for not taking him!  But if we had, we never would have made it to the wine tasting tent and had a sit down tasting with Peter Bell, Winemaker extraodinaire.  We learned how the Chardonnay grape can produce two very different tasting wines.  First we sampled the Un-oaked Chardonnay which is aged in stainless steel tanks.  This produces a refreshing, crisp, light, fruit forward, dry wine that is very drinkable by itself on the deck or with food. Next we sampled the Reserve Chardonnay which is aged in French and American oak barrels to create that rich mouth feel and buttery, creamy wine that we love so much with seafood. Fox Run's Reserve Chardonnay is well balanced - no overpowering oak here.  Peter tells us that it is the malolactic fermentation that the Oaked Chardonnay goes through that coverts the malice acid (think green apple tartness) to lactic acid ( fuller mouth feel and buttery notes). That explains why the Un-oaked has the tartness and crispness (and is the same reason a Riesling or Gewurztraminer is crisp, tart and fruit-forward) - no malolactic fermentation! 

Next we tried the Hedonia.  This fortified wine occupies a unique niche. If you like Gewurztraminer, you will like this wine as it is made from the Traminette grape - relative of the Gewürztraminer grape.  Peter feels the best way to drink it is before dinner (as an aperitif) to wake up your taste buds. And simpler is better - on the rocks with a twist of orange.  Ways to mix it to create other cocktails are on the Fox Run website, but we really enjoyed sipping it alone and well chilled.  At 20% alcohol and with 9% residual sugar, it is delicious, serious and needs to be experienced!

Of course, there were many things garlic at the Garlic Festival, too.  Local garlic cheeses, pickles, sauces, and crafts along with the music of various bands.  A great way to spend a hot August weekend! 

We tired Winston out just talking about it!

(Think LLBean will want him as a poster child?)

Welcome Winston!

Here is our newest wine retriever, Winston!  

Maggie likes him, too!

2012 Tierce is here!

     What view from the deck at Red Newt Wine Cellars on  July 5th where the 2012 Tierce was released! Tierce began as the cooperative efforts of three Finger Lakes winemakers: Peter Bell of Fox Run, Johannes Reinhardt of Anthony Road and Dave Whiting of Red Newt in 2005. The "Tierce Brothers" have grown to encompass six winemakers now (and some are women)!  However the collaboration of the various winemakers from different locations on Seneca Lake is unique to wine regions of the world.

      Jim and I arrived as several other cars were pulling into the large parking lot behind the winery.  It was a gorgeous July night: low humidity, a cloudless sky, and a refreshing breeze. The tasting room doors and windows were open allowing the light breeze to keep everyone comfortable.  We were directed to begin the evening by sampling three favorite summer wines:  Anthony Road's Pinot Gris, Fox Run's Rosé Lemberger and Red Newt's Gewurtztraminer. We took our first sample of the crisp, light Pinot Gris out on the deck to enjoy the scenery of the southeast side of Seneca Lake. We also were able to sample the perfectly chilledPinot Lemberger, which I absolutely love.  We were just finishing the Gewurtztraminer with its lovely floral nose and lychee finish when we were called to the tasting room for the Tierce unveiling.

     Bob Madill introduced the featured speaker, Stewart Piggot.  Piggot began by discussing his new book, Best White Wines on Earth, and told of the metamorphous of people's views of Riesling and how other parts of the world have caught on to to the merits of Riesling.  Riesling is no longer associated with an over-the-top sweet wine, but can range from bone dry to a super sweet dessert wine.  And the Finger Lakes shines in Riesling production.   Next, the Tierce Brothers were introduced: Johannes Reinhardt, Peter Bell and Kelby Russell (from Red Newt).  Each discussed the nuances of their dry rieslings that went into the Tierce blend.  

      Jim and I were eager to try each ourselves, so when the speeches were over, we were poured a sample of each and we took them to the deck to taste. I don't have the best palate, so my impressions were:  Fox Run's flavors hit immediately and were the brightest, Red Newt's flavors developed slowly and pleasantly and were strongest in the middle. Anthony Road's citrus flavors started strong, faded a bit in the middle and then came back to finish with lingering vanilla or almond.  Jim felt Fox Run was the most flavorful and he enjoyed the balance of Anthony Road's as well.  He felt Fox Run and Red Newt's wines had slight petrol notes.  All were delightful and we wondered how they would be when  blended.

      Finally the Tierce was revealed, and we were amazed at the synergistic effect the three dry Rieslings had on each other.  I could taste Fox Run's initial flavor burst, Red Newt's citrus/mineral notes in the middle and Anthony Road's lingering vanilla notes at the end.  Truly this wine showcased the best of the three components.   

      As we finished our Tierce Dry Riesling, we asked Johannes Reinhardt about the possibility of another Tierce Red.  He said that the quality of the vintage will decide whether the winemakers get together to make a red blend like they did in 2007.  Who knows - 2010 was a really good year….

Great Little Secret on Canandaigua Lake

       Friday night Jim and I stopped by the Heron Hill Tasting Room located at their Ingle Vineyard site on Canandaigua Lake. I saw a sign outside saying they had wood fired pizza and a band on certain Friday nights and Saturday afternoons.  Since this tasting room is exactly 10 minutes from our house, it seemed like a great idea to try out.  We were not disappointed!

      There appeared to be a diverse group of people from across the United States attending by the looks of the license plates in the lot.  I'm sure many were staying at Bristol Harbour right down the road.  The band, Aaron Lipp and Gabe Schiffler, had just started playing when we arrived.  Unfortunately, the pizza oven was a bit behind, so Jim and I went up to the tasting room to sample wines while we waited.  We really enjoyed the Reserve Pinot Blanc 2012, the Ingle Vineyard Unoaked Chardonnay 2012 and the Reserve Gewurztriminer 2012 of the white wine selections.  In the reds, the Classic Cabernet Franc 2010 (a great year for reds) and the Ingle Vineyard Cabernet Franc 2011 were very different, but both delicious. The Reserve Blaufrankisch 2011 was out of this world if you like Blaufrankisch (a.k.a Lemberger).  Their Eclipse Red 2010 is a red blend of Cabernet Franc (60 something percent), Cabernet Sauvignon, and Merlot and aged 22 months in French, Eastern European and American Oak barrels.  For $16.99 it is a sweet deal and remember it is a 2010 vintage!  Their Eclipse White 2011 is also a very nice blend of Unoaked Chardonnay (60%), Pinot Blanc and Pinot Gris.  It is a dry .05% RS  and a bargain at $14.99.  Nice for the deck on a hot afternoon or with dinner.

       Later, with pizza in hand and a glass of Cabernet Franc from the outside bar (you could get beer, too), we sat looking at the glorious view of the sunset, theVineyard and the Lake.  It doesn't get much better than that!

                                     

Great wines

      We opened a Red Tail Ridge 2010 Blaufrankisch tonight. We paired it with Italian sausage and pepper and onions. Usually Jim will pick out the wine, but he wanted a chance to try to figure out what was chosen, so I went to the wine cellar to make my pick.  He guessed it was a Lemberger (Blaufrankisch) because of the black peppery finish, heavy blackberry/current notes and plenty of tannins.  "It is almost woody" he said, wondering if it was crushed with the stems. Because of the peppery notes and acidity, it paired well with the sausage. 2010 was a banner year for Finger Lakes reds, so this would also age well ( oh well too late for that!)
     "Rover" Jon texted me saying he opened the Forge Riesling 2011 tonight. Here are his comments: "Nice and dry.  Mineral flavor (definitely grapes from Seneca Lake). The flavor hits you then ends quick. Very refreshing."
     Which reminds me that this up coming weekend is the "Riesling Release Party" at the New York Wine and Culinary Center (www.nywcc.com). It will be held Friday night starting at 7:00 pm. We are going, will you join us?

New Wineries on Keuka Lake

Our "Rovers," Jon and Maggie scouted out a new winery for us!  Célene and Sébastien LeSeurre are the winemakers and owners of Domaine LeSeurre, located in Hammondsport, NY on Keuka Lake. Jon reports that the wines are good - "buttery-ish on the Rieslings".  He said it is very slight, but a nice addition!  

 There is also another winery tasting room coming to the same area - near Dr. Frank in Hammondsport. Point of the Bluff winery is actually located on the bluff at the point between the 2 forks of Keuka Lake, but the tasting room is opening on Memorial Day on the Hammondsport side.  Michael Countryman is the winemaker.  We have lots of new places to try!