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MARCH
2005 SELECTIONS
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When it comes to white wine enjoyment, Sauvignon
Blanc often arouses controversy due to its distinctive character.
They are light to medium-bodied and usually dry; European examples
are mostly unoaked whereas in California they are often oaky and not
fully dry - in the Chardonnay-wanna-be style. But the grape loves
a cool climate and sandy soils making Long Island a near perfect place
to develop its herbaceous character (sometimes referred to as grassy),
along with mineral aromas and flavors, and in warmer climates, tangy,
crisp and clean, that marries perfectly with the briny seafood of
the region - especially oysters and crabs. Here are three of Long
Island's best:
In the late nineteenth century, J. F. Ravat, a French hybridizer, created numerous successful hybrids by combining VITIS VINIFERA (European) vines with VITIS LABRUSCA (American) vines. The best known of these is Ravat 51 (or now more commonly called Vignoles [vi-nyols] ) and has become the most widely planted of the Ravats, with significant acreage in New York. Although it makes very respectable dry wines, it is better with some residual sweetness to offset the naturally high acidity. Here are three delightful versions of this fruity and refreshing grape: (RS = residual sugar)
Rich in tropical flavors and aromas, this wine's distinct flavor of pineapple carries over into the finish. 6% RS
Peaches and pears with a whiff of spice balance with the mangos papaya tropical fruit in a wine of great character and depth. 4% RS
A memorable semi-dry mix of melon, pear and citric flavors and aromas with a captivating long finish. 3% RS
MAYA Can I ask you a personal question?
MILES (bracing himself) Sure.
MAYA Why are you so into Pinot? It’s like a
thing with you?
Miles laughs at first, then smiles wistfully
at the question. He searches for the answer in his glass and begins
slowly.
MILES I don’t know. It’s a hard grape to grow.
As you know. It’s thin-skinned, temperamental, ripens early. It’s
not a survivor like Cabernet that can grow anywhere and thrive even
when neglected. Pinot needs constant care and attention and in fact
can only grow in specific little tucked-away corners of the world.
And only the most patient and nurturing growers can do it really,
can tap into Pinot’s most fragile, delicate qualities. Only when
someone has taken the time to truly understand its potential can
Pinot be coaxed into its fullest expression. And when that happens,
its flavors are the most haunting and brilliant and subtle and thrilling
and ancient on the planet.
Maya has found this answer revealing and moving...
...from the movie SIDEWAYS
This velvety 2002 vintage has a fruity bouquet, soft tannins and a gentle hint of black raspberries. Pinot can be savored on its own, but is superb with game and meat, and is the best red wine to drink with seafood.
"Burgundy velvet" with its soft tannins, bright fruit character of cherry, blackberry, strawberry and some spice in the finish. Drink now, but do cellar some; it will age quite well.
Ripe Pinot flavors with subtle oak. A dry, red that accompanies grilled vegetables, Salmon or rich cheese or lamb - remarkably rich combination of depth and character.
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