I Heart NY, Even More

In February, I was first introduced to the fabulous Rieslings in the Finger Lakes region when I visited Lamoreaux Landing.  In July, the quality was confirmed with a sampling of eight Rieslings which were sent to me by the Finger Lakes Wine Alliance.  Last week, I had the opportunity to, once again, participate in a virtual tasting with eight additional producers, showcasing their 2011 Rieslings.

Let me just start with a disclaimer.  I adore Dry Rieslings.  Crisp and complex, shale and stone fruit, acidity with balance.  A delightful glass of wine.  I also love the addition of residual sugar when I am having salty cheese, spicy Thai, or pouring for my family matriarchs.  Yes, our moms love the sweeter Rieslings.  That being said, I admit that I may be an easy sell, but these wines are really easy to sell.  There is something for everyone.  Want an Old World style with yeast nose and a lemon finish?  Try Ravines.   How about the soft, floral fruit in Sheldrake Point?  Something with more classic stone fruit?  Swedish Hill is lovely.  There was so much diversity in these wines.

I learned from my last attempt at tasting eight wines at one time.  I didn’t feel like I was able to give the last few wines the attention I gave to the first few.  Also, I had a hard time focusing on the wine and the listening to the winemakers while trying to tweet.  What can I say?  I am new to this game.  So, I spread out the wines, tasting a few at a time, pairing with different foods, and taking notes so that I could really focus when it came time for the virtual panel.

When the wines arrived on Monday, my brother, who happens to be a fabulous chef,  was in town. My whole family was here so I thought it was the perfect time to start tasting.  He made a Mediterranean spread and we opened three bottles, two dry and one medium sweet.  I tried the wines from Ravines Wine Cellar, Dr. Konstantin Frank Wine Cellars, and the Fox Run Vineyards the first night.  I enjoyed all three.  We all thought they were delicious.  The Dr. Konstantin Frank seemed to pair best with the food, and they really liked the Fox Run.   My parents both prefer a sweeter wine.  The Fox Run has enough fruit and sugar to keep them happy with the complexity that my siblings enjoy.  I would drink any of them again.

I shared the Lakewood Vineyards and the Knapp Winery with neighbors.  The Lakewood had a beautiful nose-vanilla, stone fruit, and citrus.  Fruit-forward, a big mid-palate, and a crisp, clean finish.  The Knapp was really interesting.  The nose, to me, was just like the vanilla coating on the outside of white Tic Tacs.  I bet you’ve never read that in a wine description before.  Silly, I know, but that was all I could think about when I was drinking it.  This was a favorite of some of the tweeters. Some of my neighbors didn’t think they liked white wine.  It seems they just haven’t tried the right ones.

On Thursday, I planned ahead and made Tom Kha to enjoy with a glass after the chat.  I opened the wines from Lucas Vineyards, the Sheldrake Point Winery, and the Swedish Hill Winery.  I really enjoyed all three of these wines.  If pressed, I would say that the Sheldrake Point stood out to me.  I like to taste before I read the descriptors.  I picked up on the tropical, stone and citrus medley, and I noted something floral but couldn’t place it.  When I read “lilac,” it took me right back childhood and my walk to school, stopping to smell the heavy blossoms.  So, I guess I’d have to say that this wine wins on sentiment.

The winemakers all agreed that 2011 was a challenging year due to the weather.  You wouldn’t know it.   They made some beautiful wines. The price points ranged from $12-$30 so there is something for every palate and every budget.   Once again, many thanks to Finger Lakes Wine Alliance for providing me with these samples and for all you are doing to promote your local wineries.  If you want to learn more about the region and winemaking in general, their website is a great resource.   I am really looking forward to my next visit.

Disclaimer: The wines and photos were provided by the Finger Lakes Wine Alliance for review.

An Icon on, and in, a Bottle

Earlier in the summer I received two lovely bottles of wine. And I am not just referring to what was in the bottle. Biltmore Wines have created a simple, subtle bottle with an etching of an American icon, the Biltmore House. The appearance is sleek, the blends irresistible.

Biltmore Century White is a beautifully balanced blend of Gewürztraminer, Muscat Canelli, Riesling, and Symphony. Looking at that list, you would think it would be quite sweet, but with a residual sugar of 3.24%, it would be considered only “off dry.” A nice reflective wine, yellow in color, and a very inviting nose. The bright citrus and floral nose were reflected in the taste. This wine was not too sweet by itself and it would pair nicely with a variety of foods. Salty cheeses, citrus or spicy seafood, a summer dessert, or my favorite pairing Thai or Vietnamese food.

I came up with this recipe last summer when I was trying to use up what I had in the house while sneaking in some veggies. Sometimes we have to get creative with the veggies, right? Although a bit time-consuming to chop everything, it allows for flexibility with how you build each bowl. The freshness of the veggies plays well of the citrus in the wine and the spice is tempered with the sweetness of the wine. You can generally count on the sweeter grapes above playing well with any spicy Asian cuisine. The peanut sauce is a little harder, but it worked well enough.

At $15.99, this bottle is a little more than a Monday wine and a little less than most weekend wines. I just that just makes it a great anytime wine. Cheers!

Thai Meatballs with Veggie Vermicelli and Peanut Sauce

• 1 lb. Ground Chicken
• Vermicelli
• 2 carrots
• grated
• 1 cucumber thinly sliced
• 1/3 cup Panko bread crumbs
• 1 egg
• 1 tsp grated ginger
• 1/2 tsp. turmeric
• 1/4 sweet onion
• thinly sliced
• 2 limes
• 1/4 cup peanuts
• 1/4 c peanut butter
• 1/4 c coconut milk
• 1 tbsp. soy sauce
• 2 tbsp. chopped mint
• 2 tbsp. chopped cilantro
• 1/4 c rice wine vinegar
• 2 tsp sugar
• 2 tsp. salt
• 1 tbsp. olive oil
• red pepper flakes (optional)

1. Preheat oven to 350 degrees.

2. Combine sugar, rice wine vinegar and onion in a bowl. Let that sit.

3. Mix ground chicken, egg, Panko bread crumbs, 1 grated carrot, ginger, 1 tbsp of mint, 1 tbsp cilantro, 1 tsp. salt in a bowl.

4)Form small meatballs (about 1 in. diameter) and place on baking sheet.

5) Bake in a preheated oven for 17-20 minutes or until firm and cooked through.

6) While the meatballs are baking, cook the vermicelli as directed.

7. Run the noodles under cold water to stop the cooking process.

8. In a large bowl, toss the noodles in the vinegar mixture and 1 tbsp olive oil. Squeeze the juice of 1/2 a lime over the
noodles. Set aside.

9. Make peanut sauce by combining peanut butter, coconut milk, soy sauce, the juice of half a lime. You may add red pepper flakes if you want heat.

10. Top the noodles with grated carrots, peanuts, cucumber, the remaining mint and cilantro.

11. The meatballs and peanut dipping sauce can be served on the noodles or on the side. Serve with mint garnish and a lime wedge.
This can easily be made gluten-free by using potato flakes instead of Panko bread crumbs and a rice pasta. Try other vegetables in the meatballs (sweet potato, kale finely chopped) or on the salad (red cabbage, tomatoes) as to meet your child’s needed nutrition and preferences.

*{Disclosure: I was provided with this wine from PR Firm, Folsom & Associates. All statements and opinions expressed in this article are my own.}

Cheers to “Fewer Tensions”

Wine makes daily living easier, less hurried, with fewer tensions and more tolerance.
~Benjamin Franklin

Things have been a crazy here lately, so posts have taken a back seat.  They are always a little crazy… okay… a lot crazy, but this month has been a rough one.  I spent May with sick children, house guests, and purging for a charity garage sale.  I have spent June on pain meds, messing with Insurance companies, and trying to replace my totaled car after getting rear-ended.  This is my first car accident and what a mess. Thank God that my children were fine.  I can’t say the same for me, but I am getting there.  Needless to say, with all of those “tensions” I have needed a little “more tolerance.”  Here is a quick recap of some recent findings.

My husband had to do the grocery shopping the first weekend after the accident and he picked up some Bison Ribeyes.  They were delicious.  We paired them witha 2009 Gundlach Bundschu Tempranillo- a meatier Tempranillo with a big dark berries, a hint of spice and smoke, and a long sweet finish.  It paired really well with the earthiness of the grilled meat.  Super tasty.

June 16th would have been Robert Mondavi’s 99th Birthday and the fine folks at Folsom and Associates provided me with some of his wines to share in the live toast.  We opened the Riesling.  The toast was a poignant tribute to the man who helped put Napa Valley wines on the map.  I encourage you to read up on his story and his contributions to the wine world and the community.  The Riesling paired really nicely with the smoked cheddar.  Fuller in body and not as sweet as some, this wine had a very nice balance of fruit and floral.  A great Monday wine.

For Father’s Day, we went to the Farmer’s Market and picked up some Grass-Fed tenderloin, wax beans, and tomatoes.  What can I say?  My husband likes red meat.  I try to limit him to once a week max, and he makes sure he gets some on holidays.  We wanted something big enough to carry the beef, but not over power the vegetables.  We went with Wellington’s Grenache (2007).  They call it a “two-day wine” so I knew we had to aerate.  I poured it through the Vinturi (Thank you , Tony!) and into a decanter.  This was a gorgeous wine.  Cherry, red berries, a bit of tobacco and a super long finish.  About a minute after a sip, I got a ton of rhubarb.  I wish I had another bottle so I could see where it was going, but I don’t.  They are out of stock on it, too.  It was great while it lasted. 

We will have to open something special when I find a replacement for my poor “baby.”  I hope she was able to give her parts to a deserving Volvo wagon.  I’ll keep you posted.  In the meantime, cheers to “fewer tensions”!

A Taste of Home-Lamoreaux Landing

A few weeks ago, I had my first weekend away since becoming a mom four years ago.  When the possibility of a weekend jaunt arose, it was clear where I wanted, no needed, to go-home.  Well, not quite home, but close.  Although I have been in Austin for nearly half of my life, Upstate New York will always be home. So a trip to the Finger Lakes, to visit one of my dearest friends, was just what I needed.

I had visited Ithaca in the mid-90s and had stopped at a winery, but was just learning about wine at the time, so I thought I would have my hosts pick a few possibilities.  I was intrigued by the wine offerings at Lamoreaux Landing, but knew that was going to be our destination after corresponding with one of the owners, Josh Wig.

Lamoreaux Landing sits above Seneca Lake with magnificent views and an inviting tasting room.  Towering windows,warm wood floors, great displays, and plenty of browsing room.  A space large enough to accommodate summer crowds, cozy enough to linger on a quiet winter day.  As impressive as the room is, it pales in comparison to the wines.

When tasting, I find that the host can make or break your experience. Laura, the Special Events Coordinator, was our host and could not have been better.  Warm, patient, knowledgeable and an all-around pleasure.    We started with the Riesling.  They do six Rieslings here, three are Single Vineyard.  All were fabulous.  The ’08 Reserve has a good balance of minerality and fruit- a touch of citrus and orange blossom. The ’10 had more of a lemony long finish.  The ’10 Semi Dry had softer, honeyed fruit and a long finish.  Of the Single Vineyards, Red Oak was our favorite.  Really big flavor.  Honeysuckle and pear, creamy and delicious.  Although grown so close geographically, each SV Riesling was so different.  Round Rock has a clean minerality (shale/slate) and a touch of gooseberries (I got currant or something, but borrowed gooseberries from their description).  Yellow Dog has more stone fruit , blossoms, and a touch of citrus.

Knowing my palate would only stand so much tasting, we skipped around after the Rieslings and tried a few that were new to me.  The 42 North was an interesting blend.  Mostly Moscato, this wine had fruit and floral notes with a touch of spice (coriander) and would be great with Thai.  The 08 Chardonnay was lovely.  Held  mostly in oak, it had the creamy roundness you would expect, but the time in stainless steel gives the fruit more of a chance to shine.  At $12.99 it is a bargain.  The Estate Red is another excellent bargain.  Cab Franc, Pinot, and Merlot.  Perfectly balanced and a perfect Monday wine at $11.99.  Finally, the big surprise for me was a 2009 T23 Cabernet Franc.  An unoaked Cabernet Franc.  I have never had anything like it.  It has all the big fruit, earthy herbs that you would expect from a Cab Franc and yet, it had a light finish.  Cranberry and soft tannins, this wine would be really versatile in pairings.  Big enough, but not too big for about anything.  Really interesting wine.

When we headed out to Lodi, I had read the accolades in popular publications.  I was impressed by the property. I was rooting for my home state so I was really hopeful that I would like the wine.  I didn’t just like the wine, I LOVED the wine.  I was blown away by the quality for the price point.  I tried things that were completely new to me and was tickled by the depth and variance in the Single Vineyard Rieslings.  And to top it all off, the people were as delightful as the wine.  I cannot recommend this winery enough.  I’d like to say the day was without but disappointment, but there was one.  A big one.  They can’t ship to Texas.  Devastating.  But all the more reason to head back home.

Riesling Goes With Everything, and Sixteen Other Rules for Pairing Wine with Food.

Riesling Goes With Everything, and Sixteen Other Rules for Pairing Wine with Food.

Meg Houston Maker is a food and wine blogger and recently posted this piece in Palate Press. I thought I would pass it along since I feel she gives some really good tips for beginners.  As I said in my bio, trial and error leads to knowledge.  As you develop more of a sense of the qualities of certain wines and how they blend with your food, you will develop your own “rules,” which I hope are flexible.  I really liked how Meg talked about how the knowledge and experience gained from cooking for years helps. It allows you discern nuances in the wine and what flavors compliment each other.  She did not, nor does anyone, gain this kind of insight over night.  So, be gracious with yourself and enjoy the journey. If you missed this post originally, here is a bit more encouragement to enjoy the exploration: Calling All Wallflowers.  Want to learn more about Riesling?  Check out Sprechen Sie Riesling?

Monday Wines- Sprechen Sie Riesling?

October is a great time to celebrate all things German, so this edition of “Monday Wines” is dedicated to Riesling.  Too often, it gets poo-pooed for being too sweet, but, if that is your reaction, you have probably not given it a fair shake.  I prefer Kabinett Trocken, in general, but sometimes a little sweetness is just what you need. You won’t find a much better pairing for Thai and other Asian cuisine, especially if it has some heat.  The crisp, sweet Willhelm Bergmann Piesporter Spatlese was a perfect foil for this chicken and vegetable stir-fry.  It really complimented the garlic and soy flavors without overpowering the food.

To choose a Riesling that you might enjoy, it is important to learn the designations based on the level of sweetness.  Stacy Slinkard on about.com provides this chart and the following descriptors.

“The ripeness classification system communicates when the grape was picked, so it’s an indicator of initial grape sugar levels not final bottled residual sugar levels. The wines in ascending ripeness level order are as follows:

Kabinett – This is the Riesling classification that is made from the grapes that are the least ripe, producing the lightest style of Riesling wine. They tend to have lower alcohol levels (in the 8-10% range) and are made in a drier style. As a Riesling wine, this is a fantastic option for pairing with a wide range of foods. Consider pairing a dry Kabinett with sushi, shellfish, goat cheese or Thai food.

Spätlese- Literally translated as “late picking” refers to the Riesling grapes that are picked late during the harvest season. This Riesling typically has a medium-body and ups the flavor intensity, due to its extra days of sunshine. This Riesling classification can be made in either a dry or sweet style. Consider pairing the drier form with creamy sauces, rich poultry or pork based dishes or crab; keep the sweeter version of Riesling for serving with Asian or Mexican fare – something with a bit of spice.

Auslese- Translated as “out picked” designating ripe grapes picked out from a specific cluster of berries. This Riesling can also be crafted into either a dry or a sweet version. This is the first Riesling range that may exhibit true dessert wine status. However, many Auslese wines are made in the dry style and make for an elegant pairing partner for heartier fare.

Beerenauslese(BA for short) – This Riesling is made into the luxurious dessert wines that are sought out for their compatibility with a myriad of dessert options but specifically peach-based desserts, caramel delights and even foie gras.

Trockenbeerenauslese(TBA for short) – Translated as “dry berry select picking” designates a late harvest, Botrytis picking, where the berries have started to shrivel on the vine, concentrating the sugars). These Trockenbeerenauslese wines are the ultra concentrated, nectar like dessert wines that can claim quite a price. Give them a go with blue cheese, apple pie, fruit-filled desserts and sweet treats in general.

Eiswein– These are the famous dessert wines that are harvested from highly concentrated grapes that have actually frozen on the vine and are then pressed to produce a low-yield, high-flavor rich dessert wine.

There are also label residual sugar indicators to keep in mind: if the wine is dry, it is labeled as “Trocken” (dry); “Halbtrocken” (German for “half-dry,” meaning “off-dry”) and keep in mind that sweeter Rieslings can be made in either Kabinett, Spatlese, Auslese or Beernauslese (BA) and Trockenbeerenauslese (TBA) styles, it just depends on balance between the acidity, sugar, pH and alcohol.”

So, now that you know more about the Riesling designations, what are some good, reasonable choices?  Recently World Market here in Austin had a Riesling tasting so I was able to try a few.  Some I really enjoyed, with others I would pass.  There are quite a few that fall in to the “Monday Wine” category with a price point of under $10.00.  Here are some tasting notes on Rieslings I have recently tried:

Funf- (5.99) Non descript.  Fruity and sweet, but not much going on.  You can do better.

Relax-(7.99) I enjoyed this more than the funf but still nothing to write home about.  A little more going on.  Still lightly sweet, a bit of citrus, apple/peach notes. 

Wise & Heimer-(7.99) Bright, apple and pear.  It gets points for the name,too.  I would try this one again for sure.

Ziergarten-(11.99) My favorite of the ones at World Market.  More complex than the others, it would make a good Monday wine.  A slightly herbacious note went along with the fruitand it was on the drier side.  But there are still others I like more.

Willhelm Bergmann Piesporter Spatlese- (14.99) Slightly sweet, crisp, honey fruit.  Smooth and easy to drink.

You can find some really impressive Rieslings.  The Germans have a pretty good track record for precision, right?  But if you are still a little shy of this varietal, try a reasonable one with your next Chinese take-out.  If you like it, invest a little more on your next bottle.  There are many others worth trying, but don’t take my word for it.  There is only one way to find out if you would enjoy a drier variety of Riesling.  Pop one open.