DOCSLIB.ORG

AWS News Promoting Appreciation of Wine Through Education Volume 32, No

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
AWS News Promoting Appreciation of Wine Through Education Volume 32, No AWS News Promoting Appreciation of Wine Through Education Volume 32, No. 3 www.americanwinesociety.org June-July 2018 What’s Inside 2018 AWS Awards As anyone who has attended an AWS national conference AWS Educational Foundation 11 knows, one of the highlights is the conferring of the organiza- tion’s greatest honors: The Outstanding Member Award and the Award of Merit. Any member of the AWS can nominate a per- Brainstorming in NJ/NY/PA 11 son for either of these awards—contact [email protected] for more information. Chapter Events 7 I’m happy to share that the AWS Executive Advisory Board Failure to Communicate? 3 decided that the Outstanding Member Award will be presented to past Executive Director John Hames. The Award of Merit, Government Affairs 6 honoring a professional in the wine industry, will be presented to wine marketer and educator Paul Wagner. Member Service News 3 Outstanding Member—John Hames National Tasting Project 4 Many of you know John from his work as Executive Director. He began his service to Northern VA Region 5 the AWS as a chapter chair and regional vice president. He became the first paid Ocean Isle Beach AWC 4 conference coordinator. When the AWS hit what can be charitably called “a rough patch,” John stepped up and stepped in, Pinot Noir—Part 2 15 assuming the role of Executive Director. Several AWS members toiled to stabilize the Treasurer’s Report 10 organization, but it’s hard to imagine the effort being successful without John in the Wine and Ice Cream? 2 ED chair, keeping the organization moving forward and professionalizing operations. Serving on the board in years that followed and seeing John’s work, I used to say he was “building the airplane while flying it.” He continues serving the AWS as historian and conference ses- Conference Registration Opens sion coordinator. On a person note, he’s been a friend and This Month! mentor. Award of Merit—Paul Wagner 2018 National Conference Paul Wagner has been a fixture at the Nov 1-3, Buffalo, NY AWS conference for two decades. The recently retired founder of Balzac Com- munications enhanced conference pro- Conference planning is moving forward gramming by bringing clients and industry quickly, and we are creating another friends to our organization. Spoiled as we amazing program for you! are by Paul’s presence, we AWS members may fail to realize how much influence he Once again, registration opens in June! I’m thrilled that has had on how wine is marketed and so many people already are talking about attending. To ease consumed. As an author, his textbooks on the burden on our registration system and to allow members wine marketing have been hugely influen- to make earlier travel plans, we are continuing with earlier tial on the most recent generation to en- conference registration. First, in June, you will register for the ter the profession. He continues to teach conference and then in August you will sign up for sessions. and lecture at Napa Valley College and around the globe. In Please read the following information very carefully. If you less public ways, Paul has also generously of- have any questions, you are welcome to send me an e-mail or fered his support and expertise to the AWS na- call the National Office during business hours. tional office and board. Monday, June 18 (9am EDT/ 6am PDT) to Saturday, In many ways this duo, John and Paul, have June 23 (7pm EDT/ 4pm PDT) been a team for the AWS. Their contributions Registration opens for all AWS members. To register, show they have truly earned these honors and use the registration link on the AWS website. Every member the gratitude of all AWS members and friends. who would like to attend the 2018 Conference will need to register and pay the fee ($499/person) David Falchek during this week. Cont. on Page 12 [email protected] Wine and Ice Cream? Pairing wine with desserts is always challenging, but the Baskin Robbins Culinary Team has given us a hand. In collab- The American Wine Society, oration with Rosenthal—The Malibu Estates Wines, they de- founded in 1967, is the oldest veloped this guide to pairing several popular ice cream fla- and largest consumer-based vors with types of wines. Can’t wait to try them! wine education group in North America. We have over 7000 • Pinot Grigio or Grenache Blanc with Vanilla: The members and 180 chapters buttery flavor of the ice cream brings out the crisp, across the United States. green fruit notes in the wine. We are a non-profit, educa- • tional corporation. Our mem- Riesling or Gruner Veltliner with Pralines 'n Cream: bers appreciate, celebrate The praline pecan and caramel flavors pair well with the and share knowledge about apple notes of the wine. wine. • Rosé with Rainbow Sherbet: The citrus and berry Our mission: Promoting Ap- preciation of Wine Through flavors bring out the floral, fruity notes in the wine. Education. • Pinot Noir with World Class Chocolate: The silki- www.americanwinesociety.org ness of the ice cream complements the vanilla and fruit notes of the wine and rounds out the mouthfeel. • Chardonnay with Old Fashioned Butter Pecan: The sweetness of the ice cream complements the honey, buttery and oaky notes in the wine. • Cabernet Sauvignon with Jamoca® Almond Fudge: The robust flavors of the cabernet bring out the nutty, AWS National Office coffee notes of the ice cream. P. O. 889 • Scranton, PA 18501 Sauvignon Blanc or Albariño with Raspberry Sorbet: The fresh raspber- Phone (888) AWS-9070 ry flavor brings out the crisp accents and (888) 297-9070 refreshing quality of the wine. Fax (570) 344-4825 • Merlot with Chocolate: Chocolate rounds out the mouthfeel of the merlot. David Falchek Executive Director [email protected] Pam Davey [email protected] Katie Kearney Member Services Manager [email protected] Website www.americanwinesociety.org Award of Merit & 2018 AWS National Officers Outstanding Member President Kristin Kraft Each year the AWS selects 2 people for our most prestigious Vice President Joe Broski awards—the Award of Merit and the Outstanding Member. AWS members nominate people for these awards and the Secretary LeAnne Wheeler recipients are selected by the Executive Advisory Board at its Treasurer Tom Wallman November meeting. Directors at Large The Award of Merit is given to someone, whether or not a Competitions Joe Dautlick member of AWS, who has made a Education Aaron Mandel significant contribution that advances Membership Jay Bileti the production, understanding or en- joyment of wine. The person can be involved in viticulture, enology, edu- AWS News Staff cation, journalism or merchandising. Pam Davey Editor—[email protected] The Frank Family received this award David Falchek Publisher in 2017. [email protected] The Outstanding Member Award is given to an AWS member Renee Jones [email protected] who has dedicated substantial time and ener- Tom Cobett [email protected] gy to the advancement of AWS for all of its members. Long and valuable service as a Sharyn Kervyn [email protected] national officer or committee chairman; con- Kevin Kourofsky [email protected] tributions to the AWS Journal or other publi- Bonnie Lance [email protected] cations; or combinations of these would merit Diane Meyer [email protected] consideration for this award. The 2017 recipi- ent was Peter Cisek. Nominating a deserving person for either of these awards is simple—prepare a statement that describes what the individ- The AWS News is the official newsletter of the American ual has done and why he/she should receive the award and Wine Society. It is published bi-monthly in February, submit it to me by October 1. We rely on AWS members and April, June, August, October and December, and posted chapters to submit nominees for these awards, so please on our website www.americanwinesociety.org. We wel- contact me for information. come your comments, and letters. Please send them to [email protected]. Pam Davey ISSN 1543-205X [email protected] AWS News June-July 2018 Page 2 Failure to Communicate? Member Services News It looks like we in the northeastern part of the country have Is What We Have Here a Failure to Communicate? finally found some warmer weather. It was a long, cold win- I was tempted to fill this space with “blah blah blah blah blah” ter, but now it’s time to sip some cold rosé. or maybe “lorem ipsum dolor sit amet” — the Latin that serves as placeholder text on new web pages—just to see how you’d Half-Year Memberships Now Available react. It’s also an excellent time to join AWS. So, if you have any friends who have been contemplating joining, remind them Why? Our data show that only 20-25 percent of members open that as of June 1, we will offer NEW members the half-year this newsletter. The numbers initially frustrated me, because membership rate. This means that any new household or putting this newsletter together takes a good deal of work, and individual members who join will only pay $35 for the rest of all of our members can use the info, so I’d like more of you to the year. It’s a great time to encourage your friends to join read it. our organization. Then, it occurred to me that the issue might be with our method of distribution. You’re all busy and probably have a lot of com- New Chapters Coming mitments, so maybe we could make it easier for you to access Our national community of wine appreciators is growing! So the information.
Load more

Recommended publications
  • Wines of the Finger Lakes
    No. 69 JANUARY 2019 AVAILABLE ONLINE ONLY PRICE $25 Wines of the Finger Lakes Wines of the Atlantic Seaboard: Part I Unique Terroir - Riesling, Cabernet Franc & Sparkling - The New Generation - Top Producers & Wines 1 In the light of these developments, the International Wine Review (IWR) is publishing a series of reports in 2019 on the wines of the Atlantic Seaboard. Prepared Table of Contents in collaboration with the Atlantic Seaboard Wines Association and local wine associations, each report in the series focuses on the wineries, winemakers, vineyards, Preface: The Transformation of Eastern Wine the regulatory framework and future prospects of the Introduction: The Finger Lakes industry in each state. The reports also include extensive tasting notes and ratings of the principal wineries in each Top Rated Wines state. The reports are based on extensive field research, Acknowledgements tastings and interviews with local winemakers and industry History leaders carried out by the IWR team in 2018. The Institutional Environment This is the first in a series of reports on the wines of the Unique Terroir East Coast, from North Carolina in the south to New York’s The Grapes & Wines Finger Lakes 800 miles to the north. The states included in the series, New York, New Jersey, Pennsylvania, The New Generation Maryland, Virginia and North Carolina have about 20 Looking to the Future thousand acres of vines, and New York has over half the Winery Profiles & Tasting Notes total, as shown in the graph below. These states and the regions within them differ in terms of terroir, wine history, Annex 1: New York AVA Map grape varieties grown, and development path of the wine industry.
    [Show full text]
  • 2018 DRY RIESLING Estate Grown and Bottled; Seneca Lake AVA
    Fulkerson Wine Cellars LLC Dundee, NY 14837-8828 04/30/2020 2018 DRY RIESLING Estate Grown and Bottled; Seneca Lake AVA Fulkerson Winery’s Riesling wines Riesling cuveés, Fulkerson Winery are all estate grown on a mixture can oer a Riesling for every of soils. Each cuvee is treated with occasion, palate, or preference. the utmost respect to pull the character out of the soil and showcase the terroir of that particular vineyard site. With ve WINEMAKING NOTES Bottling date: 07/10/2019 pH: 3.1 Cases bottled: 123 Age ability: 2-4 years. Fermentation: Stainless Steel Serving temperature: 48°-55°F Yeast: Vivace Tasting notes: Green melon, pear and Alcohol by volume: 12% honey; lemon, grapefruit. Labeled alcohol: 12% Pairing suggestions: Seafood, poultry, pork. Brix at harvest: 22 Residual sugar: 0.9% IRF scale: Dry TA (Titratable Acidity): 8.3g/L “In 1805, Caleb Fulkerson embedded his willow walking stick into a spring on the land we now call home. Chosen based on the distinctiveness of a glacially formed landscape, the soils of which determine the character and quality of each wine that results. We invite you to share in the passion we have as farmers.” VITICULTURAL NOTES Grape: Riesling situated on Odessa clay soil. The good morning sun limits disease Harvest date: October 8, 2018 vineyard is situated on the lower half pressure, yielding clean fruit. This all Grown on one of the best sites on our of the original 1805 family farm. The around Riesling will be sure to please. farm, The Riesling planting which is heavy Odessa series gives a light utilized for our semi-dry cuvee is citrus nose and avor, with good minerality, while the cool site with .
    [Show full text]
  • MERLOT Estate Grown and Bottled; Seneca Lake AVA
    Fulkerson Wine Cellars LLC Dundee, NY 14837-8828 04/20/2020 MERLOT Estate Grown and Bottled; Seneca Lake AVA Merlot, a Bordeaux grape, is a with either Cabernet Franc, mid-ripening vinifera variety that Cabernet Sauvignon, or both. is the single most planted variety However, varietals are not in France, and one of the most uncommon in the United States widely planted in the world. This variety is most notably blended WINEMAKING NOTES Bottling date: 01/09/2020 pH: 3.48 Cases bottled: 174 TA: 6.1g/L Fermentation: Stainless Steel IRF scale: Dry Aging: Two years in French oak Age ability: 4-6 years. Alcohol by volume: 11.9% Serving temperature: 65°-70°F Labeled alcohol: 12% Tasting notes: Plum; blackberry, vanilla. Brix at harvest: 23 Pairing suggestions: Beef, sausage, Residual sugar: 0% roasted vegetables. “In 1805, Caleb Fulkerson embedded his willow walking stick into a spring on the land we now call home. Chosen based on the distinctiveness of a glacially formed landscape, the soils of which determine the character and quality of each wine that results. We invite you to share in the passion we have as farmers.” VITICULTURAL NOTES Grape: Merlot is easier to ripen, it is more widely grown ripen a crop, and protect it from harsh Harvest date: October 10, 2017 than Cabernet Sauvignon, however it is winter temperatures. very susceptible to botrytis and downy Merlot is one of the most challenging mildew. And, along with its susceptibility grape varietals to cultivate and is best to winter injury, Merlot is not well suited suited to clay-limestone soils where it is to the Finger Lakes.
    [Show full text]
  • Responsible Indulgence—March Wine Notes Signs of Spring Amid Brisk Winter Winds
    Responsible Indulgence—March Wine Notes Signs of Spring amid Brisk Winter Winds I have been making it a habit to walk to work. It is one of the benefits of our community that I try not to take for granted. There are days the weather is a challenge, but I love this time of year for its impossibly complex weather patterns, dancing between winter and spring, invoking weather terms like a “wintery mix.” This may sound like a combination of winter greens for sautéing to most people in this country, but in the northeast it is a reference to the weather that makes us stronger! It is that time of year when I can walk to work feeling completely over dressed, and by the time I am walking home, we have three inches of snow covering the emerging crocus that I smiled upon finding earlier and I wish I had worn a hat. It is a time for layering in preparation for all weather. It is with the spirit of being prepared for both the winter and spring table that I made the March wine club selections. To begin with, the wines that comprise our Super Value 3 & Value selections offer the chance to enjoy those last wintery meals, as well as dabble in some lighter fare. Try the 2019 Cabert Pinot Grigio for a white that tastes of spring. It comes to us from Friuli, and will surprise you with its impact of flavor and a bit more body than we typically see form a PG at this price point.
    [Show full text]
  • 2017 SKIN FERMENTED RIESLING Estate Grown and Bottled; Seneca Lake AVA
    Fulkerson Wine Cellars LLC Dundee, NY 14837-8828 11/06/2019 2017 SKIN FERMENTED RIESLING Estate Grown and Bottled; Seneca Lake AVA Fulkerson Winery’s Riesling wines Riesling cuveés, Fulkerson Winery are all estate grown on a mixture can oer a Riesling for every of soils. Each cuvee is treated with occasion, palate, or preference. the utmost respect to pull the Fermented on the skins, as if it character out of the soil and was a red wine, this ‘orange’ showcase the terroir of that Riesling has interesting notes of particular vineyard site. With ve spice. WINEMAKING NOTES Bottling date: 06/19/2019 pH: 3.64 Cases bottled: 104 Age ability: 2-6 years. Fermentation: Stainless Steel Serving temperature: 55°-65°F Yeast: Vivace Tasting notes: Riesling character with a Alcohol by volume: 11.5% sweet agave nish. Labeled alcohol: 11.5 Pairing suggestions: Fish, pasta. Brix at harvest: 21 Residual sugar: 0% IRF scale: Dry TA (Titratable Acidity): 6.5g/L “In 1805, Caleb Fulkerson embedded his willow walking stick into a spring on the land we now call home. Chosen based on the distinctiveness of a glacially formed landscape, the soils of which determine the character and quality of each wine that results. We invite you to share in the passion we have as farmers.” VITICULTURAL NOTES Grape: Riesling cuts through the southern part of our This is our rst attempt at an ‘orange’ Harvest date: October 16, 2017 property. The light tropical and peach wine, and we hope you enjoy the Grown on one of the best sites on our nose and avor, with good minerality result, I know we have been! farm located on the site of an ancient is characteristic of the deep root alluvial deposit from ‘Big Stream’ that system of this vineyard block..
    [Show full text]
  • Red Tail Ridge
    Red Tail Ridge GOOD KARMA Red Tail Ridge Winery has been a visionary of Finger Lakes wine since its founding in 2004 when Nancy Irelan and Mike Schnelle purchased a 35 acre RIESLING property in the north-west region of the Seneca lake AVA. Their mission was to push the limits of what Seneca wine could be. Irelan and Schnelle achieved this in one way by experimenting with obscure red varieties that thrive in the cool climates of Europe like Teroldego, Dornfelder, Lagrein, and Blaufränkish. But they also release Pinot Noirs, Chardonnays, and Rieslings—each vinified in small lots to produce a range of wine styles—that demonstrate the far-reaching potentials of the more common varieties in the AVA. On an ongoing basis, Red Varietal/Blend: Riesling Tail Ridge experiments with new wines such as skin-fermented whites and a Farming Practices: sustainable Riesling Pétillant Naturel. The property was soon expanded to 52 acres total Altitude: 648-675 ft with 21 acres under vines today. Soil: calcareous soils with some high pH clay- based Aurora soil Vine Training: Trellis-VSP Harvest Technique: by hand on October 7th, 18th, and 25th Year Vines Were Planted: 2006 and 2007 Yeast: selected Fermentation: direct to press / stainless steel Irelan was relocated to the Finger Lakes from a successful career in the fermentation California wine world, departing a position as Vice President of Viticulture and Maturation: aged on light lees Enology R&D. Her husband, Schnelle, went out ahead of her to establish the Alcohol: 11% New York vineyard, and he brought technical and logistical experience in the Acidity: pH 3.16 // TA 6 g/L business sector of heavy equipment rentals with him.
    [Show full text]
  • 2018 ALBARIÑO Estate Grown and Bottled; Seneca Lake AVA
    Fulkerson Wine Cellars LLC Dundee, NY 14837-8828 4/10/2017 2018 ALBARIÑO Estate Grown and Bottled; Seneca Lake AVA Fulkerson Winery is proud to Our farm has precious spots that present this unique European suit this variety well, and we are variety. Best known as “Vinho able to oer you this ne wine. Verde”, this variety is dicult to Available in limited quantities grow in the Finger Lakes due to its lack of winter hardiness, however it is very rewarding to grow for us. WINEMAKING NOTES Bottling date: 05/01/2019 pH: 3.1 Cases bottled: 35 Age ability: 2-4 years. Fermentation: Stainless Steel Serving temperature: 48°-55°F Yeast: Vivace Tasting notes: fruit balanced acidity with Alcohol by volume: 11.3% crisp citrus and lime. Labeled alcohol: 12% Pairing suggestions: Salad, chicken, turkey, seafood. Brix at harvest: 21 Residual sugar: 0% IRF scale: Dry TA (Titratable Acidity): 8.4g/L “In 1805, Caleb Fulkerson embedded his willow walking stick into a spring on the land we now call home. Chosen based on the distinctiveness of a glacially formed landscape, the soils of which determine the character and quality of each wine that results. We invite you to share in the passion we have as farmers.” VITICULTURAL NOTES Grape: Albariño The vineyard is situated next to Big from freezing. This variety produces a Harvest date: October 16, 2018 Stream, which ows through our higher acid wine than others, but Grown on one of the best sites on our farm, and is responsible for good air develops good avor to balance that farm, deep gravel soils give a light drainage of the area, giving a good out.
    [Show full text]
  • Red Tail Ridge
    Red Tail Ridge BLAUFRÄNKISCH Red Tail Ridge Winery has been a visionary of Finger Lakes wine since its founding in 2004 when Nancy Irelan and Mike Schnelle purchased a 35 acre property in the north-west region of the Seneca lake AVA. Their mission was to push the limits of what Seneca wine could be. Irelan and Schnelle achieved this in one way by experimenting with obscure red varieties that thrive in the cool climates of Europe like Teroldego, Dornfelder, Lagrein, and Blaufränkish. But they also release Pinot Noirs, Chardonnays, and Rieslings—each vinified in small lots to produce a range of wine styles—that demonstrate the far-reaching Varietal/Blend: Blaufränkisch (2015 and 2016 potentials of the more common varieties in the AVA. On an ongoing basis, Red vintages) Tail Ridge experiments with new wines such as skin-fermented whites and a Farming Practices: sustainable Riesling Pétillant Naturel. The property was soon expanded to 52 acres total Altitude / Exposure: 660-675 ft (RTR Estate) 592- with 21 acres under vines today. 594 ft (Martini Family Vineyard) Soil: RTR - clay based Aurora silt loam with 3-8% slopes / Martini Vin. – Cayuga Silt Loam soil with 3-8% slopes and Lima Silt Loam with 3- 10% slopes Vine Training: Trellis-VSP Harvest Technique: by hand on Oct. 6th, 2015 and Sept 22nd, 2016 Irelan was relocated to the Finger Lakes from a successful career in the Year Vines Were Planted: 2013 California wine world, departing a position as Vice President of Viticulture and Yeast: selected Enology R&D. Her husband, Schnelle, went out ahead of her to establish the Fermentation: fermented in one-ton open top bins New York vineyard, and he brought technical and logistical experience in the with twice-daily punchdowns / full malolactic business sector of heavy equipment rentals with him.
    [Show full text]
  • Replace This with the Actual Title Using All Caps
    COMPOSITIONAL AND SENSORY ANALYSIS OF FINGER LAKES RIESLING A Thesis Presented to the Faculty of the Graduate School of Cornell University In Partial Fulfillment of the Requirements for the Degree of Master of Science by Rebecca Erin Nelson January 2011 © 2011 Rebecca Erin Nelson ABSTRACT As the wine world continues to globalize, and industry competition grows, wine regions have increasingly focused on promoting one or two grape varietals which result in consistently expressive wines that best represent the viticultural area. A variety of studies have concentrated on defining regional cultivar typicity not only to enhance marketing techniques, but also to increase the understanding of a specific cultivar within the region from viticultural, enological, and sensorial perspectives, and findings may be relevant to the entire field. The Finger Lakes region of New York State has put itself on the world wine map through production of Rieslings with definitive sensory character. Preliminary assessments also suggest unique sensory profiles exist in the Rieslings according to which Finger Lake the grapes are cultivated. The sensory properties of Finger Lakes Rieslings, and the presence of subregional character, have not previously been investigated through rigorous, formal sensory analysis. This experiment sought to determine whether Riesling grapes grown along Keuka, Seneca, and Cayuga Lakes and from two distinct clones produced wines with unique sensory and compositional profiles. Six similar blocks of Riesling were selected to reduce effects of viticultural practices on compositional and sensory outcomes. Two sites, exclusively planted with clone 90 or clone 239, were selected from the east side of each lake. Viticultural treatments were standardized throughout the growing season.
    [Show full text]
  • PUBLIC VERSION New York State Department of Environmental
    PUBLIC VERSION New York State Department of Environmental Conservation -------------------------------------------------------------------------------- In the Matter of the Application of FINGER LAKES LPG STORAGE, LLC Application Number 8-4432-00085 for a permit pursuant to the Environmental Conservation Law to construct and operate a new underground liquid petroleum gas storage facility in the Town of Reading, Schuyler County -------------------------------------------------------------------------------- PETITION FOR FULL PARTY STATUS by Gas Free Seneca Deborah Goldberg Moneen Nasmith EARTHJUSTICE 48 Wall Street, 19th Floor New York, NY 10005 212-845-7376 [email protected] [email protected] Counsel for Gas Free Seneca PUBLIC VERSION New York State Department of Environmental Conservation -------------------------------------------------------------------------------- In the Matter of the Application of Application Number FINGER LAKES LPG STORAGE, LLC 8-4432-00085 for a permit pursuant to the Environmental Conservation PETITION FOR Law to construct and operate a new underground liquefied FULL PARTY petroleum gas storage facility in the Town of Reading, STATUS Schuyler County -------------------------------------------------------------------------------- INTRODUCTION Pursuant to title 6, section 624.5(b), of the New York Codes, Rules and Regulations (“NYCRR”), Gas Free Seneca (“GFS”), by its counsel, Earthjustice, hereby petitions for full party status in the above-captioned proceeding. See 6 NYCRR § 624.5(b)(1)(i),
    [Show full text]
  • The Finger Lakes: Reinvention, Diversity, and Growing Appeal
    The Finger Lakes: Reinvention, Diversity, and Growing Appeal Opposite page: Sheldrake Point Vineyard (top); Riesling vines along Seneca Lake (bottom left); Lamoreaux PATRICIA SAVOIE Landing (bottom center); Dr. Konstantin Frank Vinifera Wine Cellars vineyard on Keuka Lake (bottom right). igh-quality wine grapes shouldn’t The four major lakes—long and narrow, re- grow in the heart of New York state’s sembling the fi ngers on a giant hand—are what Patricia Savoie is a snowbelt, where the continental make grape growing possible. Withdrawal of the freelance wine and climate provides frigid, snow-lad- glacier at the end of the Ice Age 10,000 years culinary travel writer H en winters and short, humid summers. But ago gouged out the 435-foot depth of Cayuga and based in New York City. She is currently they do grow in the Finger Lakes region. With the 600 feet of Seneca, creating two of the deep- at work on a book about 11,000 acres under vine, the Finger Lakes est lakes in the United States. Their climatic in- with co-author David American Viticultural Area is the largest AVA fl uence is to temper extremes; in spring, when Rosengarten on ordering in New York state and the second-largest U.S. late frosts can kill the new buds and doom the wine in restaurants. wine-producing area after California. crop, the cold lakes actually delay the budding of 66 October 2008 the vines, protecting them from the frost. Dur- Unfortunately, this viticultural system ing summer, the lakes store heat, reducing the is not foolproof.
    [Show full text]
  • 2014 Seneca East Riesling
    Heart & Hands 2014 Riesling - Seneca East Vineyard VINEYARD e Seneca East Vineyard is located on the eastern shores of Seneca Lake on gently sloping hillsides adjacent to some of the deepest parts of the lake. e lake provides temperature moderation which protects the vines from cold winter weather as well as spring and autumn frost. e vineyard is managed by 4th-generation grower John Wagner. VINTAGE e 2014 vintage began with a cold winter followed by wet spring weather, a seasonal bud break in May, and bloom in June. e early summer months were warm with heavier rainfall than average, but happily, the month of August was hot and dry, which allowed the fruit development to progress nicely. A gorgeous, dry September delivered ample sun which fully ripened the fruit, while cool nights preserved acidity. WINEMAKING Harvested fruit was whole cluster basket pressed and chilled. e wine was fermented in stainless steel tanks, and some batches were stopped before dryness in order to retain varietal character and vibrancy. e wine was then bottled under the Vino-Lok glass closure to preserve the essence of the wine. TASTING NOTES & FOOD PAIRINGS Aromas of lychee fruit, honeycomb and orange blossom on the nose. e palate begins with a burst of fresh lemon and lime followed by tangerines, white peaches and a hint of honeysuckle. e brisk, refreshing nish lingers on the palate, drawing you back to the glass. Enjoy with red lentil curry over basmati rice, pan-seared sesame crusted tuna over soba noodles with hoisin sauce, or smoked chicken with grilled summer vegetables.
    [Show full text]