Go visit the Finger Lakes region! Talk it up – USA's Eternal Diamond in the Rough – even if it’s been producing grapes for 200 years

You heard it here first OK…well it’s in New York local papers…

Casinos in the Finger Lakes Wine region???

This week, supporters and opponents will deliberate on three proposals in the Southern Tier-Finger Lakes region for Casinos! ... which includes a project planned by developer Wilmorite for Tyre in Seneca County and the other two projects are proposed for Nichols in Tioga County and Johnson City in Broome County, which are both in the Elmira-Binghamton area.

If this occurs it will have a significant impact on the already growing Finger Lakes Wine Country!

Johnson City and the whole Binghamton area is really a sleepy area and it's really because a lot of factory jobs have been shipped overseas over the past 20-30 years.

But, the Finger Lakes has always been heavily dependent on walk-in traffic such as tourists, accidental tourists, people who really don’t know much about wine.

Most Finger Lake wineries are apt to see a decent amount visitors a year, yet alot of production is tailored to people who like sweet wines.

Arguably, Casinos would bring a lot more attention to the area.

Let’s be clear here…

The Finger Lakes are incredible and it has taken way too long for it to explode; because, and I know I am not alone in this opinion...

The American wine world is honestly lacking the full-on cool-climate viticulture scene. Just like people know Fall Season is here and leaves change; the awareness to the coming of cool-climate wines should be the equivalent.

The future is bright though; now is the time for more promotion; maybe Casinos will be the tipping point.

Not only is there Late Harvest wines, and a plethora of Riesling styles(Bone Dry to Sweet); there is Chardonnay, Gewürztraminer, Pinot Noir, Cabernet Franc. Cabernet Sauvignon and others... 
plus a whole host of Native American and French-American Hybrids.

It wasn’t until the 1950s, when Konstantin Frank, a Ukraine refugee, arrived in the Finger Lakes and started his Vinifera Wine Cellars, and proved that that vinifera grapes could grow in the cool, wet climate of the Finger Lakes. Dr. Frank planted alot of grape varieties to see which would thrive. In the 70’s is when the emphasis on Reisling took hold.

But really… grape vines have been growing around the Finger Lakes since the 19^th century so it’s hard to come to grips with how little acreage of planted Reisling there is there, if you come to think of it.

Now that Reisling is so popular and the fingerlakes can make such diverse reisling – really world class, dry or sweet in a multitude of styles. We are talking Mosel and Alsace potential. Now is the time…really.

The thing is that for years, the Finger Lakes wine industry was dominated by big companies that made cheap hybrid wines, along with even smaller wineries that did most of their business selling hybrid wines out of their tasting rooms. It’s been a slow churning path, considering how great the Reisling can be there.

What’s fascinating is that hybrids in the Finger Lakes region (including vignoles, seyval blanc and aurore) far outnumber vinifera grapes, and there are more concord grapes planted than anything else which are intended for grape juice or sugary kosher wines.

Go visit the Finger Lakes region!  Talk it up – a true diamond in the rough – even if it’s been producing grapes for 200 years or whatever…Seek the killer wines!

The Finger Lakes is home to three distinct wine trails, each offering exciting wine and food pairing events throughout the year.  With events that range in theme from chocolate, cheese, herb, barbeque, harvest and holiday as well.  It’s pretty affordable.  Wine trail event tickets usually are for the entire weekend. Also, all three wine trails individually offer tasting discounts too.

• Cayuga Lake Wine Trail | 15 member wineries, one cidery too

• Keuka Lake Wine Trail | 7 member wineries

• Seneca Lake Wine Trail | 34 member wineries

This Fall try wines from the Southern end of the Cotes d’ Or, France… Great Pinot Noir and Chardonnay from the lesser known appellations!

 

Burgundy wines are glamorous. Smooth, well-designed and mouthwatering. At their best they are otherworldly and among the priciest wines on the planet; both the Red’s and the Whites.

It’s a combination of powerful and delicacy at the same time.

With that said….

Burgundy, France is overflowing with wine. In fact, some of the best values in Burgundy France come from the Southern end of the Cote d’ Or( which means the 'Golden Slope' and stretches from the city of Dijon running south to Santenay).

The reason I say some of the best values come from the south end of Burgundy is not only because it’s true. It's because the wine is more accessible; softer and very welcoming.

Try this approach. Search for those Burgundy wines that are just at arm’s length from the most famous appellations. Just because you won’t find any Grand Cru’s or large estate wineries does not mean a thing in my book. They are subjected to the same weather conditions, topography, and provide that incomparable taste of Burgundy. This wine is sensational and thought provoking!

By the way, the Northern part of Burgundy (Cote de Nuits) produces red wines almost exclusivlely. Just south of the Nuits is Cote de Beaune (pronounced 'Bone') which produces
the great whites. The area we are talking about is below Cote de Beaune.

Sure, there are some differences in the vintages but not in the 'sense of place'. Which is where it's at; when we talk about the wine region of Burgundy.

Let’s list out the towns to look for... and some might ring a bell; if you don’t know already. These places just don't usually jump out at you in average every day wine talk, you know.

Look for wines from the Southern Cote Chalonnaise, Bouzeron, Rully, Mercurey, Givry, and Montagny(which all have Premier Cru’s by the way…).

Also look the wines of the Maconnais with richer soils just south of the Cote Chalonnaise.

You will see wines from the Pinot Noir and Chardonnay grape of course…But you’ll also see a refreshing white wine called Aligote and maybe Pinot Blanc. Try it!

Look for Negociants as well...such as Louis Jadot, Drouhin, Louis Latour and Faively to name a few.

Hence, these are the areas of southern Burgundy just before reaching Beaujolais that are not part of the most famous; yet they are incredible. It’s just the way it is…. And a lot of it has to do with history, property rights, inheritance and complex birth right laws that make it these vineyards have less of a spotlight.

 

 

Special Report - A list of 15 value food friendly red wines; Great deals and All on the shelves right now; Drink up!

By Ralph Del Rio, Wine Correspondent

Here are 15 red wines, with quick notes in restaurant menu style.
All are bargains that you can find on the shelves right now. You do not need to break the bank to enjoy good wine.

These are food friendly too!...and under $15 retail.

Drink these over the next year or so. Go ahead and count on this list... no vintage is listed.

These wines are from some of the top wineries/producers year in and year out; Have fun seeking them out!...

Luzón Verde, Spain                                                                                                                          Bold red cherry and strawberry flavors are the highlight in this Monastrell

Sierra Cantabria Tinto Rioja                                                                                                           This Tempranillo wine offers robust black-fruit flavors and a satisfying herbal edge.

Bodegas Hijos de Juan Gil Juan Gil Jumilla

A fleshy, new world style of Monastrell with rich flavors and generous mocha and vanilla.

Emilio Moro Finca Resalso Ribera del Duero
An earthy red whose steady tannins, spice and acidity make it ideal for picadillo, lamb or steak.

Mas de Guiot - Grenache-Syrah
Well rounded Grenache and Syrah blend good plum and brown spices come together nicely

Perrin & Fils Côtes-du-Rhône Villages, France                                                                 Vivaciously fruity, with raspberry and sweet cherry tones.

Fontanafredda Briccotondo Barbera, Italy

This delivers loads of herbs and spices and  supple black cherry flavors

Allegrini Valpolicella Classico, Italy
Juicy and supple and delicious with bright red berry fruit flavors.

Capezzana Barco Reale di Carmignano, Italy
A supple, energizing blend of Sangiovese and Cabernet.

Terrazas de los Andes Reserva Malbec
Jammy, deep and concentrared; sourced from higher-elevation vineyards.

Montes Limited Selection Apalta Vineyard Cabernet Sauvignon-Carmenère                          Rich, generous and spiced, well concentrated fruit with a full body

Cline Cashmere, California
This lush Mourvèdre, Grenache and Syrah blend yield chocolate and cherry flavors

Foxglove Zinfandel, California                                                                                               Extravagantly oaked, with caramel, chocolate and cedar flavors layered with blackberry fruit.

Liberty School, Paso Robles, California
Fruit driven and smooth; juicy red plums with supple black cherry, plum and violets

Monte Antico, Italy
Leather, cherries and plums a mighty valued Super Tuscan that delivers

There is nothing like a great BBQ American Burger and a glass of big red California Zinfandel!

I like all kinds of burgers beef, pork, turkey, lamb, fish and falafel(veggie burgers are awesome)...

 All go great with wine!

But, to me there is nothing like a great grilled American Burger and a glass of big red California Zinfandel.

Surely BBQ goes great with a lot of varietals such as Shiraz, Cabernet Sauvignon, Cabernet Franc or a juicy Barbera. But, there's something about the lively cherry and that bramble! The Blackberry, even Raspberry character...Which is what a lot of California Cabernet has as well, It has spice  and some volcanic smokiness. There can be a lot of heat too because of the alcohol as well. For BBQ's its a Zin that says "Drink me"!

This is the rule I go by in BBQ. Go 'Power with Power' which means the spice in your burger can go with the spice in your wine. Unless you want to go way on the other end of the scale with a very acidic wine. That's why weirdly enough sometimes a Sancerre wine or an Italian Barbera does the trick. Just think...Why does Port wine go so well with Blue cheese?... Same thing!

I digress...Now by American Burger I mean ground chuck, Worcestershire sauce, plenty of garlic, salt, freshly ground pepper American cheese(optional). It can be Wisconsin cheddar… and of course buns…and any garnishes or condiments that you like.

OK, in searching for balance with wine, chuck works best with a burger because it has a good fat vs lean ratio. You need around 20-25% fat on your meat or you may end up with a dry burger…unless you prefer it that way.

Light your charcoal to preheat and let the coals burn down to a medium hot temperature.

Make sure your grill surface is hot and oil to take advantage of the sealing in the flavors and get some of that grill mark taste.  Cook the burgers 3-4 minutes on each side depending on your level of doneness. Put it on your bun, garnish it and enjoy!

Remember these things…

Don’t push down on the burgers, you will squeeze out the juices and lose flavor. Sometimes you see your neighborhood burger guy do it. They do it for speed nothing else. You are trading off flavor for speed of getting your burger quicker.

The FDA says to 160 degrees; but if you like mediun rare it’s around 145 to 150 degrees. You need to decide what you like and your level of risk of course.

A big Juicy Zinfandel such as a Cline Ancient Vines, Ridge Three Valleys(a lot of choices in Ridge wines), Ravenswood Lodi (same here), The Rancho Zabaco’s Heritage too…just to name a few. Oh and the Sancerre (white!!!), try one from Kermit Lynch, the acidity will cut through the fat of the burger and bring out the fruit in the wine.

Thinking about a Trip through Napa? Here's a List I made of Wineries that are open to the Public for you to visit...

I have taken several trips to Napa Valley over the last few years and what strikes me is that no matter how many wineries you get to visit; you always have more to get to next time around it really pays to have a strategy; an idea of what you want to do. If you don't, you can end up not seeing as much. It will still be great. But it's better to plan. remember these wineries are situated in some of the most beautiful vistas anywhere. So it's not just the vino; that draws people here time and time again.

So, a good trip to Napa generally has some planning involved if you want to coordinate your visits to the Wineries. Guaranteed the weather will hot. Not Humid hot; more like an electric hot blanket. There will be very little if any rain. In the months of May thru the beginning of August you will see the unripe grapes. In July the grapes change to their true colors. The harvest season begins in mid-August and spreads out into late October. This is the standard. All these times have something to offer on a trip to the valley.

These days very few wineries still combine a tour with the tastings and the days of free tours of the vineyards and winemaking process few and far between. For many of those you would need to make an appointment and inquire about charges. A lot of them just require you to reserve and book an appointment. Don’t be shy about calling. Remember, a lot of folks show up unannounced and the winery just wants to make sure it’s got its house in order to attend to things.

When you visit wineries; there’s always the thought of a picnic. It’s just a great thing to do. Not all wineries allows picnics due to code enforcement; but there are those that do. Some wineries ask that you purchase a bottle to use their grounds. They'll even open it and supply you with glasses too. The definitive economical lunch in Napa is a French baguette, gourmet mustard, good cheese, salami, a little fruit and a nice bottle of wine.

There are two main ways to see the Napa Valley by car…there are other ways like trains and hot air balloons or bikes; I prefer a car.

Traveling through Highway 29 is a straight shot from the south end of the valley. You pass through Napa, Yountville, Oakville, Rutherford, St. Helena and Calistoga. There are a lot of great restaurants along the way. Be aware that traffic can get heavy around 4 - 5PM

Another driving route is along Silverado Trail, which is most easily picked up by from Highway 29 in Napa and then turning left when you see the sign for the Silverado Trail. The Silverado The trail essentially runs parallel to Highway 29; but is less busy. It zigzags through rolling hills and the green landscapes of vineyards.

Here is my list of Napa Wineries that are open to the public along with some of the key varietals which currently to do not require a reservation. It’s a great list with some fantastic wineries. 

Artesa – Napa – Cabernet Sauvignon, Chardonnay, Pinot Noir, Meritage, Albarino, Sauvignon Blanc

 

Clos Pegase – Calistoga - Cabernet Sauvignon, Chardonnay, Meritage, Rose, Port

Conn Creek – St. Helena – Cabernet Sauvignon,

Cuvaison – Calistoga – Chardonnay, Pinot Noir

Domain Chandon - Yountville - Sparkling

Flora Springs – St. Helena – Cabernet Blends, Chardonnay

Franciscan – Rutherford -  Cabernet Sauvignon, Cabernet Blend

Frank Family Vineyards – Calistoga – Cabernet Sauvignon, Chardonnay, Sangiovese, Late Harvest

Grgich Hills Estate - Rutherford – Cabernet Sauvignon, Chardonnay, sauvignon Blanc, Zinfandel, Late Harvest

Hall – St. Helena - Cabernet Sauvignon, Pinot Noir, Syrah, Late Harvest

Louis M. Martini – St. Helena – Cabernet Sauvignon, Merlot

Napa Wine Company – Oakville - Assorted

Orin Swift - - St. Helena – Cabernet and Zinfandel Blends

Paraduxx – Yountville - Zinfandel

Peju – Rutherford - Cabernet Sauvignon, Merlot, Cabernet Franc, Syrah, Rose, Port, Late harvest

Pine Ridge – Napa - Cabernet Sauvignon, Merlot

Plumpjack – Oakville – Cabernet Sauvignon, Merlot

Provenance – St. Helena – Cabernet Sauvignon, Merlot, Malbec, Sauvignon Blanc

Rombauer – St. Helena – Cabernet Sauvignon, Chardonnay, Zinfandel, Late Harvest

Silver Oak Cellars – Oakville – Cabernet Sauvignon

St. Supery – Rutherford – Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, Sauvignon Blanc

Stag’s Leap Wine Cellars – Stag's Leap - Cabernet Sauvignon

Twenty Rows – Napa – Cabernet sauvignon

V Wine Cellars – Yountville – Assorted Varietals

The most common way of getting  around Napa Valley  is by renting a car, grabbing a guide book, or some wine country brochures and getting on with it....and making it happen.  It's a great road trip and it's an experience that's just great every time.


PS. If you are willing to make the effort and reserve and make appointments (I recommend you do a little of this)...There are places like Black Stallion, Buehler, Domain Chandon, Robert Craig, Inglenook and Robert Mondavi and Hess Collection all have excellent wine, tasting rooms, vistas for some unforgettable wine experiences.

 

 

 

 

The Key to a good food and wine paring is to Match the food with the Weight of the wine!

The key to a good food and wine paring is to match the food with the weight of the wine!  One needs to think about the cooking method... while thinking about the body and weight of the wine.

First we’ll talk about the cooking methods and then we’ll follow up with a list of wines chiefly itemized  from lightest body to heaviest body so you can begin to connect the dots.

 Steam, poached or boiled food go with the lightest and most mild flavors and weights.

Fried foods add Fat…and Fat gives most to the weight of the food

Braised and Stewed dishes, including casseroles and classics meals such as Coq Au Vin and Beef Bourguignon are for Richer and more concentrated arrangements

Grilled and BBQ cooking gives off smoky and caramelized flavors which add to the awareness of weight. Grilled foods generally do not give off any additional acidity in the food mostly can be added with citrus or marinades.

Roasted meats and dishes are for wines that can measure up to a concentrated body.

Here is a list of wines from lightest body to heaviest body (note that white Viognier, Oaked Chardonnay, Red Gamay (Beaujolais) and Pinot Noir tend to have similar body):

The whites: Champagne(or Cava), Muscadet, Pinot Blanc, Italy’s Pinot Grigio, France’s Pinot Gris, Sancerre, Pully Fume, Riesling, Gewürztraminer, France’s Chablis, Sauvignon Blanc, Viognier and Oaked Chardonnay.

The reds: Gamay(Beaujolais), Pinot Noir, Granache, Tempranillo, Sangiovese, Merlot, Italy's Nebbiolo, France’s Syrah, Zinfandel, Cabernet Sauvignon and Australian Shiraz.

When starting to pair; it’s alright to stick with top producer’s ask your wine merchant…For example, tell them you are looking for a Riesling to pair with Mexican, Asian or Indian foods… a Pinot Noir or Beaujolais to pair with a grilled Chicken with parsley…a lively young red to pair up with some Pecorino cheese.

Have fun! Enjoy making the pairings…

By the way, usually Alcohol in a wine can be a gauge to the body of a wine… lower than 11-12% alcohol is a lighter bodied wine. Fuller bodied wines have higher alcohol commonly more that 12-13%. But be on alert because winemakers like to get creative with their wines so just use this as part of your formula when finally picking out the wine for your meal.

Taking the first step out of the World of Whites Wines and into the Reds!

 

Right out of the gate…There are some red varietals that over-all tend to be a little more easy going and have a smaller amount tannin (that dry mouth grip sensation). Rose’s are away to pit your toe in the water. If you want to try the sparkling wine route try a Italian Lambrusco or Brachetto d'Acqui; they are very tasty. But the point I would like to make here is…to really begin to try red wines; It’s good to just grab the reds by the horns. Try some of these wines with your favorite foods as well.

I recommend wines that drink well with a lighter bodied with softer tannins at a slight chill in temperature. The softer tannins are key, I think because while white wines don’t really have too much of that ‘tannins matter’ to contend with.

Many reds show better at a slightly cool temperature. So try these cool perky reds and serve
at 60°F: Beaujolais(Gamay), and Italian Barbera and even the Pinot Noir and its fresh fruit feel.
If you are looking for something a little richer in character try a Malbec.

Hence, entry level reds need to be very light, fruity, quaffable and have little or no tannin. The above-mentioned are the varietals comes to mind when taking the step out of the realm of whites wines

As we get a little courage…Grenache can be surprisingly fresh and juicy as well; is a juicy, boisterous wine with strawberry and raspberry notes. Interesting wines like Blaufränkisch from Austria and are light to medium bodied pretty, floral; also Sicily’s Nero d’ Avola and Frappato  light bodied wines with a distinctive grapey aroma that reminds of Sangiovese.

That’s just a beginning. But it’s a start; and maybe that will be the gateway to a explore a new world…for wine appreciation.