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NOVEMBER
2001 SELECTIONS
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No wine better represents the first taste of the vintage
than Nouveau - literally "New Wine." Harvested in the fall, and bottled before
Thanksgiving, these wines epitomize freshness and flavor. The French, in Beaujolais,
have long had a lock on the market for Nouveau - and we can't understand why!
Nouveau should be drunk as close to the time and place of production as possible,
not shipped halfway around the world in its delicate condition! The flavors
of a Nouveau meld extra well with ROAST TURKEY and stuffing - the crisp acidity
of the wine cutting through the richness and fattiness of the food. Enjoy these
wines of the season.
North Fork of Long Island Gamay Noir
The classic grape of Beaujolais Nouveau, fermented by classic method of Carbonic
Maceration, is simply delicious - fresh, vibrant fruit, enough tannic extraction
to make it go well with food, and the delightful finish of a very well made wine.
Seneca Lake
Fresh and bright, with flavors bordering on jammy (not sweet, just extra fruity),
this wine tingles the tongue with its acidity and almost a slight effervescence.
Just about as NEW-veau as they come.
Seneca Lake
Made in the traditional beaujolais method. Dry, fresh and fruity Marechal Foch
picked September 11, 2001 makes this delicious wine truly a memorial of the season.
This loveliest of all white wine grapes is increasingly grown
to perfection in the cooler climates of upstate NY. Here are three that are tiny
production, only-available-from-the-winery types, and all EXCELLENT with THANKSGIVING
TURKEY (hint, hint.)
Seneca Lake
This is the driest white wine Anthony Road has ever produced. Perfectly balanced
with aromas of pears and apricots and a crisp citrus finish.
Hudson Valley
Pears and apples and a little bit of tropical fruit. This dry Riesling is a terrific
balance of fruit and acid.
Seneca Lake
Full bodied Alsatian style Riesling. Pear notes with a nose of lychee and violets.
Residual Sugar 2.5%.
Pinot Noir, the great red grape of Burgundy, is perhaps
the one variety that most expresses the character and flavor of the soils in
which it is grown. Always on the top of every winemakers heartbreak list, it
is not only a finicky grape to grow, but can put a winemaker through the ringer
during production. Well made, however, the grape produces wines that are sublime
in their richness and power, (don't think tannin, think finesse) and are perhaps
the most chameleon-like wines with food. These are three that we feel will blossom
with TURKEY! And are a terrific value as well.
Hudson Valley
Cherry, berry, and a little bit earthy. A nice dose of oak, evident tannins and
substantial finish makes this a winner of a Pinot at a great price.
Keuka Lake
Produced in part from the oldest Pinot Noir vineyards in New York state. A velvety
Pinot Noir with hints of violets, woodlands and mushrooms that sneaks up on you
with layers of flavors rather than immediately asserting itself.
Hudson Valley
Soft and inviting, this delicate wine has nice undertones of earth and mushrooms,
while retaining a youthful fruitiness.
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