Red wine from the Finger Lakes. Most of the time, they are mediocre at best. My tasting notebook is littered with descriptors like thin, green and under ripe when it comes to these wines. The best ones, almost without fail, tend to be made with fruit grown on Long Island, where achieving ripeness is less of a worry. Then again, with the way our global climate is changing, they might be able to ripen cabernet fully in even the coolest years within our lifetimes. Let’s hope not. But I digress, we’re not talking about cabernet today. Today we’re talking pinot…