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SEPTEMBER
2001 SELECTIONS
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Cabernet Franc, long overshadowed by its more familiar
relative, Cabernet Sauvignon, produces a dynamic, vibrant red wine, densely concentrated
with ripe fruit flavors and wild herbs and minerals nuances. New York winemakers
have realized its potential and are now making some exceptional red wines from
the variety. Having achieved unprecedented popularity in the past decade, Cabernet
Franc seems poised to take center stage among a sleek new generation of New York
reds from Long Island, the Finger Lakes, and the Hudson River Valley. Here we
present three of the finest.
Long Island
80% Cabernet Franc, 17% Merlot, 3% Cabernet Sauvignon. 14 months of barrel
aging in a blend of 50% French oak/50% American Oak. Tobacco and chocolate, full,
rich and smooth with a silky finish.
Seneca Lake
Ripe, juicy and fully mature. Lovely cherry, smoke and herb components
come together in a textbook Cabernet Franc with black currant and blackberry
notes. Mellow tannins and dense, concentrated texture.
Hudson Valley
100% Estate-grown Cabernet Franc. This is a delicate wine with hints of spice
and mint in the nose. A smooth, light bodied mouthfeel and a lean, almost crisp,
finish.
Pinot Gris is the grape behind Pinot Grigio. Long popular in
Italian vineyards, as it is easy to grow, it runs the risk of producing too much
fruit in warm climates, making for thin, less than flavorful wines. In the cooler
regions of New York, as it does in Alsace, it is beginning to show great promise.
Allowed to ripen fully at a low yield (tons per acre) the wine has rich fruit
flavors with white cherry the most prominent note. Since the variety is susceptible
to botrytis it often shows signs of peach and apricot flavors as well. Most unusual
is the texture and mouthfeel of Pinot Gris. Even a clear, crisp, high-acid wine
will be perceived as having a curiously "fat" feeling in the mouth. It's an outstanding
food wine.
Long Island
Mint in the nose and lemon on the tongue.
Finger Lakes
If you are looking for a change from Chardonnay, try this rich, dry wine with
a slightly spicy character and pleasant fruit. An excellent companion for salmon
or grilled turkey.
Finger Lakes
Widely grown in Oregon, Alsace and Italy, Pinot Gris is a rare find in the Finger
Lakes, With its lightly floral rose petal aromas and pear and peach-like flavors,
this varietal has surprising body and richness. A great food wine, especially
with seafood.
Did you know that for many years Apple Ciders were the most
popular drink in America - not wine or even beer? Ok, that was several
hundred years ago, but Apple ciders do have a long and illustrious heritage worldwide
as a populist drink. New York, well known for its huge apple industry, is beginning
to turn out some fabulous, authentic English and Northwestern France-style ciders,
as well a host of very American styles. What better way to toast the fall and
harvest than a crisp, refreshing traditionally fermented Cider?
Finger Lakes
Light and delicate, sparkling delicious apple cider. Crisp taste, pairs well
with grilled meats, chicken, fish and spicy dishes.
Finger Lakes
Reminder of the ol' time farm beverage. Aged Rum Barrels for a smooth presentation.
Grandma and Grandpa spent a lot of time researching and testing to come up with
their own recipe for this.
Hudson Valley
Like biting into a fresh apple! Refreshing and satisfying, this is an authentic
draft cider made in the Hudson Valley.
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