By Lenn Thompson, Editor-in-Chief On Friday, February 26 from 5-8 p.m. Farnum Hill Cider's own Corrie Martin will be at Roanoke Vineyards pouring her artisanal, New Hampshire-made apple ciders with local cheese, cured meats and — of course — Roanoke's wines to boot. You might be wondering why I've chosen this event from Roanoke's packed winter schedule — and why I'm telling you about ciders made in New Hampshire of all places. Simple. I've known Corrie virtually (meaning via this blog and Twitter) for years. So, when she asked me if I thought I could help her put together a…
Posts Written OnFebruary 11, 2010
Lucas Vineyards 2008 Semi-Dry Riesling
By Lenn Thompson, Editor-in-Chief I'm not sure if it can be attributed to Finger Lakes Editor Evan Dawson's Four Stages of Riesling or not, but most people I know strongly prefer either dry OR semi-dry styles of riesling. When Nena and I first visited the Finger Lakes a couple years ago we ended up taking a bottle of dry and a bottle of semi-dry from just about every tasting room we visited — one that I liked better (dry) and one that Nena preferred (semi-dry) For me though, it's not really about residual sugar, it's about acidity. If a wine…
Vineyard Visuals: A Red Winesicle at Anthony Road Wine Company
Peter Becraft, associate winemaker at Anthony Road Wine Company sent me this shot this morning, saying that: "We are cold stabilizing a tank of red, which is pretty easy to do when it is 18 degrees and colder outside. This particular tank always tends to drip small drops from the manhole seal when the temp gets down there. What you are seeing is a slow accumulation of drips over a couple of chilly days and nights. No need for alarm." And if you're curious, that's Tony's Red, a semi-sweet red made mostly of Rougeon.