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May
2002 SELECTIONS
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Often called the "king" of red grapes, Cabernet Sauvignon is, along with Merlot, the famous grape of Bordeaux. And, although France made it famous, the "New World" has made it hot. These days it is grown in nearly every winemaking region in the world, as it adapts very well to different climates. New York is firmly in the game with a variety of different styles grown around the state. The powerhouses are coming from the long, warm growing season on Long Island. Here are three outstanding examples, for drinking now, or laying down for a few years.
This fantastic wine beat Chateau Latour in a "Wine Spectator" blind tasting. Flavors reminiscent of black fruits: blackcurrants, black cherries and blackberries.
Robust flavors of black currants, prunes, and cherries combine with spicy nutmeg and black pepper in the lengthy finish, providing a remarkably rich combination of depth and character.
This opaque, substantial wine bursts on the palate with flavors of ripe berries and toasty/spicy oak. This is a well-balanced wine with an intense aroma and a powerful, velvet finish.
Riesling. Arguably the world's greatest wine
grape, certainly the most versatile, Riesling was treated with the
respect it deserved 100 years ago when its finest bottlings routinely
were bid for higher prices that Lafite or Latour. Grown throughout
the world with mixed results, it has found a true home in the Finger
Lakes of upstate New York. Hermann J. Wiemer is credited with having
one of the deftest hands with the grape, (possibly because of his
family's 300 year experience as vintners in Germany) Here is a trio
of three very different styles.
A crisp dry Johannisberg Riesling in the classic German Mosel Kabinett style. The nose is light and delicate with hints of fresh fruit. Elegant in taste, it is smooth and well balanced with a crisp, clean finish. An outstanding party, reception and general drinking wine.
An exceptionally smooth, pleasant wine in the true Spatlese Rhine style. It has a lovely balanced nose and taste with a soft finish. Serve with chicken, veal, fish and roast pork. Also good with fresh fruit, and Swiss, Port Salut, Brie and mild Cheddar cheeses.
An Alsatian-style late harvest wine exhibiting the apricots and honey flavors of botrytised fruit. This wine is rich, and full-bodied with delicately balanced sugar and acid. Though a late harvest style, this wine is a beautiful accompaniment with food. Serve with Lobster, or dishes with a heavy cream sauce, fresh fruit, desserts, and Swiss and sharp Cheddar cheeses.
We have extolled the virtues of traditionally made New York fruit wines for some years now, and this year shall be no different, as the category is full of well made and downright excellent wines. Who says wine has to be made from grapes, anyways?
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