Posts Tagged“red newt”

Uncork the Forks: 6 reasons for North Forkers to visit the Finger Lakes

I’m working on several stories after my recent trip to the Finger Lakes — but in the meantime, I wanted to share my latest column for the Suffolk Times, which can be found online on northforker.com Over the past several years, my family has fallen head-over-heels in love with the Finger Lakes region of central New York. It’s a stunningly beautiful part of the country that offers spectacular sunrises and sunsets, fishing, boating, wine tasting, great food and farmer’s markets, a relaxed pace and plenty of relaxation. In some ways, it’s a lot like the North Fork — except it’s…

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Red Newt Cellars 2012 Semi-Dry Riesling

Tasting on the drier side of semi-dry Red Newt Cellars 2012 Semi-Dry Riesling ($15) begins with a burst of citrus on the nose — lemon and lime — with added aromas of flint, citrus blossom, jasmine tea and wet gravel. Ample, but well-integrated, acidity brings verve to a palate that shows a nice bit of concentration on the mid-palate to go along with flavors that closely match the nose. There is a touch of sweetness here, but crunchy, lime-juicy acidity balances it deftly. The finish lingers with notes of lime peel and slate. Producer: Red Newt Cellars AVA: Finger Lakes  ABV: 10.3% Production: 240…

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Favorites from New York Drinks New York at Astor Center

In New York City, local is sought after like a taxicab in the rain. Overused words like “artisanal” and “heritage” bring self-proclaimed locavores to eateries around the city (and even to BROOKLYN) thinking they’re dining on delicacies that are both in season and produced close to home. Despite the marketing many have adopted to capitalize on this movement feeling cliché by this point, eating local is a great thing. So why doesn’t this fervor extend to alcoholic beverages? Those who aren’t familiar with New York State wines are surprised to learn that we are third in wine production nation wide…

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The Finger Lakes Come to Astoria, Queens — Winegasm Brunch

Sunday, in my fair neighborhood of Astoria, Queens—on a day more reminiscent of a sunny Spring afternoon in May—a wee gathering of Finger Lakes winemakers met at Winegasm, a local wine bar I’ve only hit up once in its 4-year tenure. After seeing their support for New York wines, however, and despite its rather unfortunate name, I’ll be headed back to support them. The space is charming and rustic, with a massive skylight flooding the wooden tables and a winelist that gives a few nods to our New York brethren. Popping bottles at the long, wooden communal table were principals…

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Red Newt Cellars 2008 Semi-Dry Riesling

By Lenn Thompson, Editor-in-Chief Over the weekend, we reviewed Red Newt Cellars' entree into the $12 riesling market. Today, we review their Red Newt Cellars 2008 Semi-Dry Riesling ($14) which is only a couple bucks more. And I like it a bit better as well, and despite being labeled semi-dry I think the residual sugar (1%) and balancing acidity make this a wine that will appeal to those who prefer their riesling on the drier side. The nose effusive and shows ripe peach and apricot primary aromas with citrus blossom, vanilla-mint and anise notes beneath. Juicy peach and pear flavors…

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Red Newt Cellars 2007 Sawmill Creek Vineyards Cabernet Franc

By Lenn Thompson, Editor-in-Chief David Whiting's single-vineyard program at  Red Newt Cellars, where he is winemaker and co-owner, bears watching. Sure, the wines are priced too high for daily drinking — the cab francs, merlot and Gewurztraminers are all around $40. But, these are small-production wines that display nicely the difference that vineyard site can make in finished wines. Maybe they are a bit geeky in that way, but the wine inside is sure to appeal to any wine lover. Still, it's fun to taste the two cab francs or the two Gewurztraminers side-by-side. Really interesting. Busting with black cherries,…

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2009 Harvest Update: Aromatic Whites Stand Out at Red Newt Wine Cellars

By Evan Dawson, Finger Lakes Editor Photo courtesy of Red Newt Wine Cellars Why is David Whiting smiling? More importantly, why is he smiling while holding what appears to be a pitchfork? We might never know the answer to the second question, but he's happy to explain the first. Harvest has wrapped up at Red Newt — at least, the final grapes came in to Red Newt Wine Cellars one week ago. Crush has finished, and Whiting is already working with assistant winemaker Brandon Seager to assess the 2009 vintage. It will take time, but Whiting is fired up to…

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Local With Local with Deb Whiting, Red New Bistro: Pear-Fennel Flatbread with Lamoreaux Landing 2008 Red Oak Riesling

By Chef Deb Whiting, Red Newt Bistro My assignment this time around for "Local with Local" was a pairing with Lamoreaux Landing 2008 Red Oak Riesling. This is a beautiful Finger Lakes dry riesling that has overtones of pear and lemon pith. Nice structure, mineral and lean, but Lenn will tell you more about that in an upcoming review. On with the food pairing. As I was tasting this I thought it would be lovely with an appetizer utilizing local pears — a great way to start off a great meal! So how about a flatbread with roasted fennel, sauteed…

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Local with Local: 2 Regions. 2 Chefs.

By Lenn Thompson, Editor and Publisher My ongoing Local with Local project is expanding beyond Long Island this summer. Expanding to the Finger Lakes. Today, I'm happy to announce that Chef Deb Whiting, chef at Red Newt Bistro on Seneca Lake in New York's Finger Lakes region will be joining LwL vet Chef Doug Gulija of The Plaza Cafe in Southampton, NY. (Read more about Chef Doug) Deb also happens to be co-owner of Red Newt Wine Cellars with her husband Dave Whiting, who is the winemaker. A winemaker and chef owning a winery and restaurant. Sounds like a power…

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The Circle of (New) Life: Red Newt Is Evolving

By Evan Dawson, Finger Lakes Wine CorrespondentPhoto Courtesy of Dave Whiting Dave Whiting does not simply want Red Newt to survive. He wants it to thrive, and he admits that it's tougher now than ever. "Ten, twenty years ago you could open a winery in the Finger Lakes, open the doors, and be viable as long as the wine was decent," Whiting said after bottling a wine that he thinks will make a serious impact in markets outside New York state. "Now, with more wineries opening and production rising, you have to find ways to differentiate yourself. I don't just want…

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