Posts Written OnJanuary 2011

By Lenn Thompson, Executive Editor Most of the time, the best Finger Lakes Meritage-style blends are heavy on cabernet franc which, despite some winemakers who feel otherwise, is the Bordeaux red that seems to show the most promise in the region. As such, I find many of these wines pleasing and enjoyable — being the cabernet franc fanatic that I am. Wagner Vineyards 2007 Meritage ($23) is made using 55% cabernet franc, 35% cabernet sauvignon and 10% merlot — and a bit too much oak for my tastes. It's a shame too. The nose is lively with inviting red cherry,…

  By Lenn Thompson, Executive Editor When my colleague Evan Dawson introduced us to Lamoreaux Landing 2009 Round Rock Vineyard Riesling ($20) several months ago, I'll admit to being skeptical. Partial malolactic fermentation with riesling? Really? Yes, really. And while it may have tasted like "dairy" or "peanuts" at the time, I think you almost have to know about the ML to notice it in any overt way today. Flinty and slate-y, the nose shows bright green apple fruit character and a subtle lemongrass aroma as well. As the wine warms to room temperature, there is a faint milky —…

By Julia Burke, Beer Editor For the very first time, the NYCR’s Wines of the Year tasting this coming weekend will include a "Beers of the Year" category as well. I couldn’t be more excited to celebrate the most creative and delicious craft brews from across the state with my fellow NYCR contributors and editors. Having tasted and re-tasted many, many excellent New York beers throughout the year, five have risen to the top of the heap as truly outstanding. There are, of course, some logistical issues unique to beer that we had to consider. One was the question of…

By Evan Dawson, Finger Lakes Editor It's hard to be good at everything. You know your favorite singer? Awful painter. The stud high school quarterback? Horrendous dancer. The world's greatest scientist? World's worst public speaker. When you understand this idea, you will better understand what makes the vineyard site at White Springs Winery so interesting. I joined winemaker Derek Wilber (pictured above) there on a blustery winter's day. White Springs sits on the northwest side of Seneca Lake, not far from the town of Geneva. Unlike many Finger Lakes sites, the White Springs vineyard is not very close to the…

By Lenn Thompson, Executive Editor After an extended period of relative radio silence (except for HARVEST), the Long Island Merlot Alliance (LIMA) today announced its newly elected officers while providing a glimpse into its plans for 2011. In a press release, executive director Donnell Brown said “It will be a busy year for the organization — one that stands to bring breakthroughs in the regard for our region and for Long Island merlot. Our new leaders bring so much experience and enthusiasm to their roles. Their influence will guide all that we do to new and greater heights.” New president…

By Julia Burke, Beer Editor I love this description: "A Hoppy Upstate Ale Brewed With Barley Malt, New York State Grown Cascade Hops, Local Alfalfa Honey, Pure Cayuga Lake Water and American Yeast." Visually appealing, Ithaca Brewing Company's AlpHalpHa pours cloudy amber orange into a goblet  with a puffy one-finger head and elegant lacing. A floral, spring-like nose of orange peel, fresh-mowed grass, and dandelions is inviting and balanced.  The mouthfeel, on the other hand, is intense: good carbonation, powerfully bright citrus fruits, and the mouthwatering prickle of Cascade hops. The sweetness of the honey is hard to pick out on…

By Bryan Calandrelli, Niagara Region Editor I’d love to say that deciding Niagara’s Restaurant of the Year was a difficult one, involving dozens of meals and a few days of intense deliberation. In reality it was the opposite. Carmelo’s Restaurant in historic Lewiston wins hands down in Niagara Wine Country, USA – and it would be hard not to declare it restaurant of the year in Western New York in general. The fact is there’s no other restaurant that comes close in matching the effort chef Carmelo Raimondi makes towards sourcing local ingredients and local wines. The result is an…

By Lenn Thompson, Executive Editor Nancy Irelan, co-owner and winemaker at Red Tail Ridge Winery on the western side of Seneca Lake is one of the true champions off sustainability in the New York wine community. For starters, she and her husband, co-owner Mike Schnelle, have built the state's only LEED-certified winery. The building itself features a geothermal heating/cooling system and was built using recycled materials and stone found in the vineyards. In those vinyards, the irrigation and drainage system is designed to minimize run-off. Ireland's belief in sustainability extends to the community beyond her winery as well. That's why…