#FLXWineDineDistill Part One: Bubbly and Booze #SLWT #WBC15

Damiani Brut Sparkling

A good time always starts with sparkling wine.  Even when you are on a bus! As part of #WBC15 I was one of 30 bloggers on an excursion #FLXWineDineDistill an evening dinner starting with cocktails and a tour at Finger Lakes Distilling, then moving next door to Damiani Wine Cellars, and a 12 wine, 3 course tasting menu by Scott Signori from the seasonal, organic Stonecat Cafe.

It all stared on a bus, as some adventures do.... Damiani's newest winemaker Phil Arras`10 popped the first cork, and poured freely. It was a terrific way to travel the 25 miles from Corning to Burdett, NY, on the east side/Banana Belt of Senaca Lake. As we listened to the history of the wine and area, and toasted the impending expansion of Phil's family (awaiting baby #2...would he get the call while on the bus???) The celebration of all things Finger Lakes began. We drove through Watkins Glen, and talked about the Gorge, the Raceway, waterfalls and the inventive protests of the local food and wine community's Protest Banquet against the storage of LP gas under Seneca Lake.  The more I heard, the more I admired the area and its people.

To my surprise, we pulled into the drive way of Finger Lakes Distilling.  New York is having a love affair with artisanal spirits, and this was to be my first visit to a New York State distillery.  It is uncovering hidden gems like Seneca Lake is the best part of the Wine Bloggers Conference. I never would have visited the distillery on my own.  Yet there I was loving every minute of it. Waiting for us on the bar were displays of New York Sour (featuring McKenzie Rye Whiskey and Damiani MC2) and a delicious drink with gin and apple brandy (this drink is lost to memory, as after all the sparkling wine and Rye Whiskey, there was NO way that I would be taking accurate notes.... And this was just the beginning of the evening!

We toured the distillery with Brian McKenzie, former Vice President of an upstate New York bank, and Thomas Earl McKenzie, a winemaker, brewer and distiller from Monroeville, Alabama. They are not related, but share a historic Scottish whiskey distilling last name. Having spent some quality time in Scotland tasting whiskey, it felt great to hear the stories and taste the product of the New World. At that moment, as Brian talked about meeting his wife in High school, working as a bank VP, meeting Thomas Earl in 2007 and starting the distillery, I was a very proud and slightly drunk American. Peace, Love and Finger Lakes!

End Part One.  Stay Tuned for a 12 wine, 3 course tasting menu, a yoga loving vineyard owner and waterfall slate as a serving dish.... You can't get more local than that!

Sheldrake Point Riesling Wild Ferment Ice Wine `14 $100.00 #SheldrakePoint #CLWT #ALTWBC15

What's the best part about holidays?  For me, it is spending time with the people you care about, sharing a special meal and memories.  This year, I was invited to join in the Annual Game Pie family dinner with SMF & JPH et al.  During dinner, we discussed New York's Finger Lakes AVA and the vineyards that we have visited.  It was at Sheldrake Point on Cayuga Lake that they discovered this rare, delicious wild ferment ice wine.

Let's talk about wild/spontaneous ferment wine.  That's where the winemaker takes a chance on the native yeasts in the environment, and lets it culture the wine.  It's a risk, yeasts affect that final flavor of the wine - and you won't know what you get from the random predominant yeast until it is too late to change the inoculation.

Conditions need to be perfect just to be able to make an ice wine (grapes freeze on vine at perfect ripeness).  Wild ferment is a high risk game of chance - after you have hand harvested your rare frozen grapes, and juiced them the wine maker had to wait months to see the residual sugar dropping indicating that the juice is spontaneously fermenting while in a holding tank. In this case, with Wild Ferment Riesling Ice Wine `14 Sheldrake Point scored a home run. 

This is a rare (213 cases), expensive ($100.00) special occasion wine.  It's a splurge.  rich, delicious dessert wine with an amazing mouth feel, and long lingering taste of pineapple - it is sweet, fruity and delicious. Although we sipped this unpaired as the evening wound down, it could easily be paired with anything - just remember the rule of thumb - never serve a dessert that is sweeter than the dessert wine - it will make the wine seem thin - too much sugar can be overpowering.

At 7.8% ETOH is was a great low alcohol dessert wine for entertaining (Some ports/dessert wines are so high in alcohol, they should be labelled in proof, and could be the final tipping point to a DUI).  It was the prefect finish to a wonderful evening as we sipped, smiled, and enjoyed.

Serendipity is a beautiful thing! (And so is Game Pie!)

Sankt Anna - Riesling Kabinett $17.99 #bittencookiechallenge #TwistedBaking

I love the men over at #TheBittenWord! This is the third year that I have participated in one of their challenges, and each year the biggest challenges are deciding what wine to pair with the recipe result, and how I want to stage my photos. It's been a busy year, and I didn't even dust off the Nikon for this challenge, but this is the start of many good things (and blog posts) to come. 

The staging was important to me.  This is my first year in a new place, and my first year with a kitchen Christmas Tree - Rosemary is the herb sacred to remembrance and friendship, I have a lot to remember, and great friends to share those memories with.

I was lucky enough to be assigned Martha Stewart Living's Gingered Sugar Cookies. (In years past I have been assigned gluten free cookies and Lamb Tartare - both were labor intensive and not all that satisfying - this year, I caught a break!) These were a fun, easy cookie to make and I upped the ante by using fresh and candied ginger - so there is a really spicy snap in these twisted canes.

What wine works with ginger?  Sankt Anna - Riesling Kabinett from the Mosel.  I bought this bottle on a buying spree at my favorite wine shop The Village Wine Merchant in Seacliff, NY. Riesling Kabinett is a versatile wine that is Germany's driest Riesling.  It's light, bright low alcohol (9% ETOH) makes it a great compliment to seafood, Asian, Thai, sushi, veggies, garlic and lighter poultry or pork; and now I can say that it pairs well with buttery ginger cookies!

These are basic butter sugar cookies with a twist of candied and fresh ginger (I substituted fresh ginger  for ground ginger - it added a real brightness) It's also a really sweet cookie with both white sugar in the base and after dividing in half, adding molasses in half, and honey on the other.  The citrus and acid in the wine worked well against the sweetness.

It was a fun afternoon of baking cookies, and getting into the holiday spirit.

Happy Holidays to all!

Here is a shot of the fantasy land/eco-earrior's nightmare that is in my new home town Wonderland at Roseville I bet it can be seen from space! (or at least planes flying in to Bradley International Airport)

Dr. Konstantin Frank Gewurztraminer `10 $18.99 *** #Wine #ChickenSoup

It's official, here in New York the seasons have changed. There's a chill in the air, and in the morning I can see my coffee breath as I head off to work. These cold mornings and falling leaves call us to hearth and home.  For me, home is that warm and fuzzy feeling you get when simmering scents waft from the kitchen for hours, music plays in the background as I putter in the kitchen, slicing, dicing and sluicing.  In this ethereal bubble, no matter what, all is right in the world.

On Sunday, I had the chance to be in that moment, I made chicken soup & dinner rolls, and paired it with this NY State Gewurztraminer. The apple pie I baked was just culinary overkill.... (the wine was really good with that too!)

It took me three years to be able to pronounce Gewurztraminer correctly. This Alsatian varietal is a great option when you are an "ABC" like me. (anything but chardonnay). It is rich, with citrus notes, and a hint of sweetness (sometimes with honey tones) - it was a great foil for the fatty chicken soup and rich, buttery dinner rolls.

Dr. Konstantine Frank is a legend in the NY State wine demi-mond. Back in `10 (while the grapes in this Gewurztraminer were still on the vine), I reviewed their Riesling (paired with a PB&J). Traditional northern European wine varietals, grown on old vines in the Finger Lakes of New York. Dr Frank' legacy is robust, available and delicious.

Menu:
Crock Pot Chicken Soup (my own recipe)
Classic Dinner Rolls
Apple Pie





I'll leave you with a slideshow of early fall in Central Park:

Channing Daughters Meditazione `10 $40.00

It's 2014!  The celebrations are over, winter has set in, and I've decided to focus my writing on the wines of New York. As I am nomadic by nature, I'm spending my quality cooking time in the "Yaphank Test Kitchen" just a stone's throw from Long Island's Wine Country. Starting this month, I'm writing about New York State Wine over at Examiner.com, but more about that later.  Now let me tell you about this compelling wine from Channing Daughters Winery in Bridgehampton, NY.

At $40.00 a bottle, this is an "event" wine for most of us. A story to tell, "Yes, this wine is totally grown and made on Long Island, where the farmers drive their tractors past multimillion dollar mansions - and sometimes live in them.

This is a skin fermented white wine, which in the fashion of the day is being called "Orange Wine", and, as the Hamptons will ALWAYS be considered fashionable, Meditazione fits right in.  But it tastes good too, so it is win/win in my book.  This12.3% alcohol wine is a complex blend of: 28% Muscat Ottonel, 20% Chardonnay, 18% Sauvignon Blanc, 12% Pinot Grigio, 10% Tocai Friulano, 5% Viognier, 5% Aligote, 2% Semillon, your tongue won't know where the juiciness stops and the richness begins, it is lightly oaked, so there is some depth.but you will know that you are drinking this wine, because it has the longest finish of any white wine I've had in recent memory. I paired it with a Frisee Salad with goat cheese and balsamic syrup, which may have been a bit of an acidic pairing, I think that wine would be much better with heavier, fattier food.  But, the goat cheese toast rounds and orange wine really played well with my taste buds.

I really like Channing Daughters Winery.  Their chef turned winemaker Christopher Tracy pushes the envelope, and makes good innovative wine.  I'm really looking forward to the harvests to come.

Normally, I would leave you with a slideshow, but technology is not on my side.  So here are some shots from a Channing Daughters Library Tasting in March `12: (FYI, Mudd is my favorite!)

Johan Vineyard Chardonnay Reserve`09 $33.00 Live Blog White #WBC12

This is a lovely, rich Chardonnay.  Really, the vineyard made a great choice to pour us this wine. it is easy to drink, and would class up any drinks party.  I'd love to have it with canapes and then I'd talk about small producers who are doing amazing work.  ETOC 12.5% - I like finding gems like this. Thank you @Johan_Vineyards

Alexana Pinot Gris`11 $26.00 Live Blog white #WBC12

ETOH 12.1% Dundee AVA. Nice, light slightly effervescent thanks to the minerality.  This is a good, light wine for a special summer meal.  It is a mouthful of flavor, and it would pair well with Asian foods.

Coppala Winery Votre Sante Chardonnay`10 $12.99 Live Blog White #WBC12

Thanks to the Godfather, FFC started making wine. #CoppolaWBC  This wine brings all things fun and Italian to the USA.  A true hybrid, and a great wine. Buy this, have some friends over, and re-live the American Dream. (serve some grilled chicken Caesar salad or some crab cakes and you'll be very happy!)

Brooks Ara Riesling `09 $25.00 Live Blog White #WBC12

Jamie Brooks presented this 12% dry Riesling.  This was her Brother's (the late Jimmy Brooks) dream, to restore Riesling to Oregon.  He did it.  Look out Germany, there's a new kid in town.  Dry, tart, and is famous to pair with red lentil soup. (as served by Chef  Marcus Samuelsson)

Amity Vineyards, `09 Estate Dry Riesling $20.00 Live Blog White #WBC12

Matt Gibson.  Only 91 cases made, so this is a treat. I like small producer wines.  15 acre estate vineyard. Grapes planted in 1971 and 1973.  Vineyard is dry farmed and certified sustainable.  Now to taste the wine:  It dances on my tongue.  gives a huge mouth full of flavor and then disappears. ETOH 12.5 This is an Oyster wine.  I'd steam mussel in it myself. with butter. Loved it!

Rodnet Strong Chalk Hill Chardonnay `10 $20.00 Live Blog White #wbc12

Robert Larsen from Rodney Strong poured for us. This is a light, bright, 100% chardonnay made in 100% French Oak.  Have it with some salmon. Rodney Strong is a national brand, I 'm sure that you've seen it.

August Cellars `08 Riesling $14.00 Live Blog White #WBC12

My favorite wine of the session!  August Cellars Riesling from Washington State  TS August poured for us, he's the facility manager, and his brother is the winemaker.  This man is AMAZING, and his wine is a classic Riesling,  Low ETOH at 7.5, with some acidity, this wants BBQ. It is served at a PDX Peruvian Restaurant LIMO and it pairs really well with cerveche.  THANK YOU!!!

Long Hand Sonoma Chardonnay `10 BevMo Wine Live blog whites and Rose #WBC12

Mr Wong of BevMo came to see us, and I guess that there was a wine, but I didn't get a chance to drink it or write about it.  And, I have no idea what the name of it is. I finally got to take a picture and taste it. It is a smooth, rich California Chardonnay.  I asked for the price point, but Mr. Wong was busy.

Banfi Fontana Candida Frascati `10 $13 Live Blog whites and rose #WBC12

@BanfiBanter  Hello Banfi Fontana Candida, you have something new for us.  Restyling an ancient wine , Banfi brings Frascati back to the people.  Artichokes.  Have it with artichokes.

Duckpond Pinot Gris `11 $12.00 Live Blog White and Rose #WBC

@duckpondcellars  Bright fresh and slightly tart.  This is a local, family owned and operated winery.  Brittany poured for us, and gave a great presentation of the wine and the vineyard. It is 99 degrees n Portland, and this wine cuts the heat.

Shaya Verdejo DO `09 $14.99 ***

Tart is good.  Tart and crisp is yummy.  Tart, crisp with a lingering finish?  You have this 100% Spanish Verdejo, 13.5% ETOH. Minerality with a long grapefruit finish. Which is really strange because their tasting notes say crisp tart apple. hmm, I guess I just disagree on the flavors. It is flavorful, smooth and delicious.

I like it as a stand alone sipping wine (I am sipping as I type this) and also as a foil for heavier meats.  (we had it with leftover Superbowl BBQ, and it worked!)  But I imagine this with a thick slab of rich salmon or even a spicy seared tuna.

Either way, it is a good wine. A slug of flavor with each mouthful, a slowly dissolving citrus finish and a side of the tongue tingling minerality.  A really nice combination.

I am really liking the white wines from Spain's Roueda region. The full Spanish name for this wine is:Bodegas Y Vinedos Shaya Rueda Old Vines.  When they say old vines, they mean between 75 and 112 years old.  For $14.99, it is a great value.

Scuttlehole Chardonnay, `09 $17.99 ***(*)

I was visiting my non-wino friends who were just back from vacation.  We caught up, did some shopping, a lot of laundry and I cooked up a rack of lamb and hand cut french fries for dinner.  (as this was multicultural Manhattan, there was a bowl of fresh steamed edamame on the table for a veg)

I hadn't brought any wine, and I was expecting to go without, when low and behold we found a bottle of Channing Daughters Scuttlehole Chardonnay in the fridge.  It was of indeterminate provenance ("Didn't YOU leave that there?" I was asked) and well, it was a crapshoot.  I had never heard of the winery nor the wine.  (and I thought that I knew the North Fork... I have a lot to learn.) As you can see from the four stars above, I got lucky.  It really is a solid three star all around wine, but I gave it a fourth for being from a small producer on Long Island. The more I am exposed to small artisanal wines, the happier I am to be writing about them and sharing them with you.

C. opened it as I was searing the lamb. It was delicious. I love unoaked Chardonnay anyway, but this was special.  It had some light fruit notes (namely pear) but a heavy, creamy finish that isn't too long. I want more.  For anyone who does not like chardonnay (commonly called the ABC'ers "Anything but Chardonnay") I say try it, it will expand your world, and show you that we are making some really good wine just 80 miles from NYC.  100% Chardonnay, 13% ETOH.

Last summer, I wrote a piece for Snooth called Anna Bennett's New York State of Mind. For as long as I am living on Long Island, I feel like I should spend more time at local vineyards.  My first stop of 2012 will be Channing Daughters Winery.  They have some very interesting stuff going on out there! (and their wine is served at the Princeton Club.☺)

Sauvion Pouilly-Fume Les Ombelles `10 gift/$22.95 **(*)

This was a bonus bottle when S. ordered a few cases from Sherry Lehmann in NYC. after looking at the back of the bottle, it looks like Sherry-Lehmann is the USA importer; I couldn't get very much information on the wine aside from their notes.

100% Sauvignon Blanc from the Loire Valley.  I can't find this wine on the producer Sauvion's website. It is an ok wine, around 13% ETOH.  We over chilled it at first, and it was a full on mouthful of crisp, sour grapefruit.  After it warmed up a bit, it became a richer wine with a more subtle citrus taste.  We paired it with Shrimp and Grits (recipe from Stella's Southern Bistro in Simpsonville, SC).

After dinner was finished, we got on to an evening of tree trimming, along with drinking some of Tom's Homemade Eggnog.  That stuff is deliciously lethal - and a highlight of the Holiday Season.

Cantina del Taburno Falanghina `09 DOC $14.00 ****

Unique, interesting, delicious.  Long finish.  Fruity, yet dry.  Crisp, with the ghost of effervescence that tingles the sides of my tongue.  I'm loving it.

This was my second venture into the world of Falanghina, and so far both have been great wines.

JPH bought this Cantina del Taburno Falanghina at Greenvale Grapes to go along with a sword fish/bluefish riff on a classic zuppe de pesce Marcella Hazan recipe that he cooked for dinner (I made the saffron rice). It was great in the dish and in our glasses.

As we talked about the wine and compared tasting notes, S. reminisced about Naples, I got hung up on Vesuvius, and JPH pondered Benevento.  For one meal, via the sense of taste, we were transported to Southern Italy - even though we were in suburban NY on a cold, wet Fall evening.

For over 15 years a little white dog was there,
watching dinner being cooked, hoping for leftovers.

Nell was a companion, a critic, a calamity and
a reluctant comedienne. 
Countless times after a few glasses of wine,

we would "talk" for her in funny voices.
When we gave her voice, she sounded goofy but loving.
When she protectively barked in her own voice,
she could be intimidating (many a FedEx Man kept clear).
Nell sacrificed a few wine bottles
when digging under the wine rack to get at the cat's food.
(No chardonnay would go unbroken
in the pursuit of Queenie's Fancy Feast )
She haunts this blog as a recurring character in so many posts.
We miss you little white dog. 
R.I.P

 

Chateau La Touche Muscadet `09 $14.00 ***

A Birthday Dinner in three bottles.

Bottle # 1  Chateau La Touche Muscadet  `07 was opened as the family started to arrive and the fire pit was lit.  Made from Melon de Bourgogne grapes, this wine is light (12% ETOH), bright (hints of melon and a ghost of a taste of tart citrus - grapefruit) and refreshing; there is a crisp minerality that some say comes from proximity to the sea.  AOC Muscadet Sevre-et-Maine is where the Loire river meets the Maine and the Sevre rivers in western France.

The sur-lie fermentation process produces a rustic, flavorful wine with the harvest pressings spending their first winter fermenting with the skins and dried yeasts.  This adds a crispness and a real depth of flavor to the finished product. The wine was a perfect foil for the salty almonds, nuts and crackers that we nibbled on as the pheasant braised.  At 12% ETOH, it was a great was to ease ourselves into the next bottle.

photo by MEH

This was JPH's Birthday Dinner, all hands were on deck.  For the occasion, S. planned the menu, sourced the amazing ingredients from Marx Foods and brought out the good glassware; everything was perfectly in place as we sipped wine and watched the day turn to dusk. 


Our Menu:  Braised Pheasant, Spetzel and fresh Chanterelles sauteed in a butter cream sauce.  For dessert, I made Panna Cotta.

As the fire started outside, the fire was about to start inside:  JPH played with fire as I tried to snap a picture. On the right is what the stove looked like as he poured the flaming cognac onto the pheasant....


As we were about to plate, JPH opened Bottle # 2, our dinner wine: Cave de Tain l'Hermitage Crozes-Hermitage Les Trois Lys `07

Here is dinner just before it came off the stove: