Friday, September 30, 2011

How-To: Select a Wine Glass

In every corner of the wine industry, you will find connoisseurs who insist that the glass you drink from is as important as the wine you've chosen. That the right glass will enhance the taste of the wine. Now, enter any major department or kitchen store, and you'll have dozens to choose from, and ranging in prices from just a couple of dollars on up to hundreds per glass. What's all the fuss about?
I certainly want to know. A lot of it is a marketing ploy: we've come to mystify wine glasses in the same way we're taught to believe that expensive wine is better, and that there are "correct" wine choices. There are certainly people who "get it" and choose their wine glasses accordingly. And if that's important to you, go for it. For the rest of us, understand that you can have an extremely enjoyable experience with your wine, regardless of the glass. Remember, in some parts of the world wine is drunk from small juice glasses. Wine is wine; the glass doesn't make the wine. There are, however, some basics you should know about how to choose wine glasses:

1. Red or white? Red wine is typically served in glasses with wider mouths because it allows the wine to breathe. Same with the very large glasses - you know the ones I'm talking about. It just lets more air in, which brings out any complex, rich flavors. Because white wine is made to be consumed quickly and does not hold up to the aging process very well, it is most often served in the narrower-mouthed and smaller glasses. That's the only reason, and so you can now feel free to throw out this rule when you're at home--you won't likely notice any difference based on the glass. We sure don't.

2. What about stemless wine glasses? Stemless glasses are all the rage right now, and can be extremely fun. They come in many varieties and shapes and in both red and white styles. However, we typically stick to drinking red wine from stemless glasses, only because white wine warms up too quickly in our grasp. (BTW, that's the same reason people hold white wine from the stem - to avoid warming the liquid during consumption.)

3. Do looks matter? Yes! Wine is an experience, something you linger over and savor. At home you should have glasses that you love to hold. I have a favorite amber-glassed goblet for my red wine; Nate prefers our stemless most often

4. How much should I expect to pay? That's up to you. But I encourage you to keep in mind the words of a very wise friend, shared many years ago. Glasses break. We know it. You shouldn't have to worry every time you go to use your favorite glasses. Spend only what won't seem like a lot when the inevitable happens. And focus on the fun!

Thursday, September 29, 2011


US, New York, Finger Lakes, Silver Springs Winery, Don Giovanni Merlot, 2004

+ // Earthy // Oak // Black pepper, Sweet pepper, Cherry // Medium

Photo Courtesy

Wednesday, September 28, 2011

Did You Know? . . . Beer Flavor Wheel

The World Health Authority released figures in February 2011 indicating that beer is the most popular alcoholic beverage in the United States, counting for 53% of alcohol consumption here. Beer is accessible in a way that wine is not: consider that most non-drinkers can name major beer brands. In recent years, a new crop of micro-brews and craft beers have hit the shelves, and your options have exploded beyond the old household staples. Beer "sommeliers" are now working alongside top chefs, and local breweries have kitchens where you can sample their house brew. 

Sure, you can chug a beer, but beer can also be tasted, discussed, and enjoyed like wine. Consider this Beer Flavor Wheel, courtesy of Abita Beer. Based off the wine flavor wheel, which helps you hone in on the aromas and flavors in your wine, you use the beer wheel to describe the beer your tasting. Hoppy?  Nutty?  Sweet?  For someone like Tina, who never really liked beer, this opens the door to more possibilities, and a greater journey.

Tuesday, September 27, 2011

QUICK REVIEW: Beers at Max Lager's

/ // Hoppy // Hops, Grass // Hops, Grass, Flowers // Medium

Chocolate Bock
+ // Earthy // Chocolate, Oatmeal // Chocolate, Hops // Medium

Grand Cru
+ // Fruity // Strawberry // Hops, Citrus // Medium

Monday, September 26, 2011

Beer at Max Lager's in Atlanta

I am a nerd. Wine is only one of my nerdy pursuits. My other serious hobby took me and a college buddy to Atlanta this past Labor Day to attend Dragon*Con--the world’s largest fantasy and science fiction convention, according to them. Now, normally when I travel, I search out good restaurants; this trip, I would be focused on other things. My friend and I survived on junk food and snacks for the most part, and took a couple of side trips to a nearby pub for dinner and beer when we were losing steam. But on our way to the convention on Sunday, we passed a brick building with a compelling sign, announcing “Beer.” So we made a pact to return there for dinner. When we returned to Max Lager's, we found ourselves in a large restaurant and brewery. I love beer as much as wine and was thrilled to see a three-course “beer pairing menu.” Our choice for dinner was sealed.

The tempting "Beer Dinner"
The first course was Parmesan Cheese Grits, with Cajun Crawfish Dressing, paired with Max Lager’s Hopsplosion. As can be expected of the name, Hopsplosion is a lager, with a blast of hops flavors, and hints of grass and flowers. The grits we rich and creamy, with a certain heat imparted by the dressing. The crisp flavors of the hops cut through the heavy starter, cleansing the palate between each bite, but there wasn’t any real balance between the flavors. By themselves, each was a wonderful start to the meal, but together they didn’t complement each other very much.

Parmesan Cheese Grits
Our main course was a Grilled Pork Tenderloin in Adobo sauce, over a bed of Manchamantla, paired with their Chocolate Bock. The pork was tender and cooked perfectly, with just a hint of smokiness from the grill. The adobo sauce provided a hint of freshness and heat to the dish. The manchamantla smelled wonderful, as only fresh grilled corn can, but seemed a bit overdone, as the kernels were chewy, almost caramelized. It was hard to chew and had a tendency to stick to the teeth. Overall, however, it was a good pairing for the beer. The Chocolate Bock brought a richness to the meal that the other components lacked, adding a sweet flavor, but not overpowering the other flavors like a stout might have. With the green pepper spice of the adobo sauce, the beer added enough chocolate and sweet flavors to the meal to taste almost like a mole sauce in your mouth. The beer was heavy enough to stand up against the meal and impart some additional flavors, but light enough to allow a lingering heat from the sauce. 

Pork Tenderloin in Adobo Sauce
Surprisingly, the best pairing was the dessert course. A Strawberry Bread Pudding, paired with their Grand Cru. In wine terms, that’s the “best of the picking.” The beer was a Belgian style ale, sweet in flavor, with strong hints of berry and citrus. The fresh fruit and creaminess of the pudding and whipped cream played of the heartiness of the ale, and was match note for note: sweet for sweet, fruity for fruity. The pudding was less heavy than I have had elsewhere, which was good, considering the weightiness of the rest of the meal. While the servings of the beer were only half a pint, that was more than enough to accompany each course, and enough beer for a casual meal. 

Max Lager Brews its Own Beer On-Site

Friday, September 23, 2011

HOW-TO: Taste Wine Properly

We've all seen it: the somewhat pompous-looking wine drinker who insists on first swirling his wine, then sticking his entire nose (and half his face) into the glass for a huge sniff before finally sipping and smacking his lips slightly. This is usually followed by a moment of staring off into space. This ritual has become synonymous with wine tasting. Many of us can easily mimic the ritual, especially in front of friends for an quick laugh, but few of us would actually perform the steps in a serious setting. Why?

First, this process seems like just one more way to the skilled wine drinkers from the rest of us, suggesting that we're too amateur to even attempt the "swirl, sniff, taste" ritual. Second, no one ever explained the purpose of this ritual. That's why we're here.

1. SWIRL. To swirl is to allow air into the wine in a process called "oxidation." When you first uncork the bottle, it needs some time to "breathe." Oxidation releases the aromas and enhances the tastes of many wines. Because we normally don't let an open bottle sit too long, the swirling of the glass does the work for us. You can test it yourself. First, open a bottle, pour a glass and sniff, and then then swirl the glass and sniff. See a difference?
A great article on the SWIRL can be found here at

2. SNIFF. Swirling is more common than the SNIFF, probably because sniffing your wine embarrassing to do in public and looks pretentious (see above). Most of us wonder why people do it. On one level, I think we agree that sniff is integral to taste. When it comes to wine, inhaling the aromas deeply before tasting opens up an entire world of possibility. It gives you a preview of whether the wine has aged well (if you get over-ripe or ripe overtones, you know it's an aged wine), of the types of of fruit you can expect, whether it was aged in oak barrels, whether there is anything "off" about the wine (i.e., bouquet of petrol, yes petrol as in gasoline!), etc.

The only reason you see people covering their entire mouths with their glasses during the sniff is because it creates a seal that prevents outside smells from mingling with the aromas from the wine. That's all.

Can you enjoy wine without the sniff? Of course. The sniff is simply an enhancer, gives you a chance to think about what to expect in the taste. It becomes interesting when the scent and the taste do not completely match up. Give it a try, anybody can do it, and do it well. So what if you think you get hints of citrus and your partner does not? That's part of the fun!

3. TASTE. We're all experts on this step, in some way or another. To allow yourself full enjoyment, the first sip should be enough wine to cover your entire tongue, as the tongue is divided into four main taste bud areas, but has millions of buds. By covering the entire tongue with the wine, you can pick up sweet, acidic, bitter, and salty flavors-and more. Salty is a descriptor traditionally only used when pairing wines (if you find yourself drinking a salty wine, send it back!). Swirl it around in there, if you can sip some air through your lips, it will heighten the flavors. I sometimes create a small chewing motion because I'm afraid I'll spill otherwise. Then, swallow. It's that simple.

Go ahead and incorporate this process into your daily wine drinking. Is it 100% necessary for true wine enjoyment? No. But it does enhance the flavors, so go on, give it a try.

Thursday, September 22, 2011


Italy, Piemonte, Moscato d’Asti, Bricco del Sole NV
+ // Sweet // Honeysuckle, Apricot // Berry, Sweet grape, Apricot // Medium
  • A light sparkling wine, and a rosé, as well. The Moscato grape is also known as "Muscat." 
  • "NV" means "non vintage"--made from the grapes of many different years' harvests.

Wednesday, September 21, 2011

Did you know . . . Decanters

Decanting can be an elegant way to serve your wine. There are two other reasons to decant your wine: 
  • to remove any sediment in the bottle
  • to let the wine "breathe"
As red wines age, sediment builds up in the bottle as part of the natural aging process. Unless you're a collector of fine wines and purchasing older bottles, you're unlikely to see too much sediment in your wine. If you do, it's likely to be very fine, as it is in younger vintages. Decanting is not as necessary today as it was in the past, due to better wine production and stocks of young wine in your wine store.
Breathing your wine is also not as important for younger wines. You certainly do not want to breathe a white wine, and, for most young reds, just leaving the bottle uncorked a few minutes does the trick (heck, the "swirl" will do it, too, if you don't want to wait). Older wines need more time to breathe in order to fully realize their lush, complex flavors. Again, most of the wine you're probably likely to consume will not fall into this category.

All that said, it can create an elegant wine experience: decanters come in a wealth of sizes, shapes, prices, and more. 

Glass decanter in foreground.

Tuesday, September 20, 2011


Italy, Pecorino, Trebbiano, Gran Sasso, D'Abruzzo, 2010
+ // Crisp // Mineral, apple, floral // Green apple // Light

Note the grape is "Trebbiano"; this is a white wine.

Monday, September 19, 2011

Cocktails at The Bearded Lady

It came as a great disappointment when we wandered over to our local watering hole for an after-dinner drink, only to find it closed for a few days. Standing outside, we debated going to another standby, but Tina wanted to try something new. After a few seconds, she remembered a new cocktail lounge that opened just a few blocks away, in the "other" direction we normally don't go. That’s how we found ourselves sitting down at a window table at The Bearded Lady, watching the evening traffic roll down Washington Avenue, in Brooklyn.

In these troubled times, as so many small businesses close their doors, it's heartening to see a new place opening up. The Bearded Lady is decorated in a simple fashion, a mix of minimalism, with bare, white walls accentuated with heavy retro plastic furniture. The wine list is minimal, the beer list interesting, yet we embraced their specialty cocktails. Tina ordered their Kinky Crown: Gin, Cointreau, Lillet Blanc, Benedictine, and Lemon Juice. I went with the Good Manners: Cava, Bourbon, Mint, Cucumber, and Cane Syrup. Both were enjoyable, though the ingredients might have been a bit fresher. The bar itself was a nice find. Busy enough that we didn’t feel all alone, but quiet enough that we didn’t have to fight through a crowd to place our order at the bar.

In all, it was a good choice for the evening. Well-crafted drinks, at a reasonable price. Easy, comfortable atmosphere. We've already added it to our list of standbys.

Courtesy Bearded Lady

Friday, September 16, 2011

HOW-TO: Pair Wine with Spicy Food

I love spicy food. I always order the Lamb Vindaloos from our local Indian restaurant, I eat fresh hot peppers when they are in season, and Tina can tell what I am going to order at a restaurant by scoping out the hottest thing on the menu. Of course, this can make selecting wine a bit difficult. Areas of the world known for producing cuisine that is high in heat generally are not known for their wines, so there are not any natural pairings to fall back on. The oils of hot peppers coat the tongue, and can easily overwhelm other flavors--including your wine if you are not careful. Thankfully, I am not the only one to search for this elusive pairing.

The danger with pairing a red with a hot dish is that the higher alcohol content can accentuate the heat, instead of cutting through and refreshing the palate. The trick with a red is to look for a sweeter, fruitier wine--like an Oregon Pinot Noir--to soothe the heat, or to select a spicier wine like Shiraz to compliment a spicy dish. In wine speak, this wine is often described as “peppery”--not “spicy”--just in case you plan to ask at your local wine shop.

White wines are a little easier, probably because the first thing someone will tell you about Riesling is how well it goes with Asian dishes and spicy food. Same with Gewurztraminer. A rich, full-bodied Riesling with high residual sugar will coat the tongue with its unctuous flavors and cut through a hot dish. As will most whites high in sugar content and fruit flavors.

On a side note, while pairing wine is a focus around here, I would be remiss to not discuss beer. Nothing goes quite so well with hot Buffalo Wings than a nice cold beer. And in my experience, stout is your best option. The heavy beer holds its own against the spiciest pepper, and the tendency towards chocolate flavors is a natural pairing with hot peppers, creating a mole sauce right in your mouth.

While wine and food culture have evolved together in Old World cuisine, when it comes to Eastern flavors, and New World fusions of old classics, we need to experiment, and find what works. So don't be afraid to order a glass of wine to go with your stuffed poblanos: you'll be certain to find something that adds even more flavor to your favorite foods.

Thursday, September 15, 2011


US, California, Sonoma County, Imagery, Viognier 2009

+ // Crisp // Vanilla, Tropical Fruit, Flowers // Vanilla, Red Grapefruit // Light

Held up well when paired with pork with BBQ sauce.

Imagery is known for the award-winning artwork
used on its labels.

Wednesday, September 14, 2011

Did you know . . . Viognier

This week's Quick Reviews both feature California viognier, a wine that might be unfamiliar to you (as it was to us before until our recent trip to Sonoma County in April 2011). A few facts on this grape:
  • Viognier is pronounced "vee-on-yay".
  • The grape originated in France, but is now produced around the world. 
  • It's the only grape allowed in the AOC region of Condrieu, France, in the northern Rhone Valley.
  • Viognier is difficult to grow, as it is prone to mildew. 
  • Viognier grown in California is higher in alcohol content than when grown in other regions, likely to the region's warm climate, which gives the grapes a chance to ripen quickly.
  • Viognier is best known for its floral aromas. It's considered an "aromatic wine."
  • The grape is also known for apricot notes.
  • Viognier is meant to be consumed young - within 1 or 2 years of harvest. Aging causes this wine to lose its lush aromas.

Tuesday, September 13, 2011


US, California, Sonoma County, Hawley, Viognier 2009
++ // Crisp // Floral // Flowers, Peach, Red Grapefruit // Light
Starts like a Riesling (acidic, crisp), finishes like a Gewurtraminer (flowery, spicy).
Mineral notes pop when paired with fried foods.

Viognier Vineyard @ Hawley

Monday, September 12, 2011

Ultimate Wine & Cheese Pairing: Beecher's Handmade Cheese

Remember when we told you to skip the "house wine" at your local bar? Apparently, we lied.
Beecher's Handmade Cheese
Beecher's Handmade Cheese is the latest edition to the restaurants lining Broadway between Union Square and the Flatiron Building. For cheese lovers, the first floor cheese shop and cafe is the ultimate. Handcrafted cheeses and other artisanal treats await. One refrigerator case is stocked with variations on the grilled cheese sandwich. Our mouths watered. Our stomachs growled. But we were there with friends to visit The Cellar, a vibrant wine bar decorated to feel like both a wine cellar and very comfortable lounge/study. It’s also a working cheese cellar where they age their cheese.
One of many cases containing a delicious assortment of cheese.

Friday, September 9, 2011

HOW-TO: Make Wine Cocktails

Our recent trip to Henry Public prompted me to ask myself: are there any cocktails made with wine? My naivety shines through: turns out there are dozens of cocktails made with wine.

Champagne (really, we have to call it “sparkling wine” if it’s not made in the Champagne region of France) is probably most frequently used and can be added to any fruit juice to create a refreshing treat, either with breakfast or before dinner as an aperitif, or at a party for grownup punch. For fun, you can review Martha Stewart’s bellini recipe for an idea. Mimosas are yesterday’s news. Why not skip the orange juice for unsweetened grapefruit juice and let the sparkling wine do the sweetening? 

Sometimes, you really want a red wine, even if the weather doesn’t really call for it. We know that Sangria can be a great way to serve a red wine over ice, and still pack some wonderful flavors into your glass. Leave it to the Spanish to find some other options as well.

To take the edge off a white wine, try a spritzer. Add club soda to a chilled white wine, decide if you want it over ice, and enjoy. Or to sweeten a dry white wine, the French would recommend adding some berry liqueur to make a Kir cocktail.  

Of course, it will feel wasteful to use your best bottles to make wine cocktails, but if you have a mediocre bottle you’d like to add some flavor to, jazz it up with a fun cocktail recipe. There are dozens that can be found by exploring the web.  Enjoy!
(c) hinnamsaisuy /

Thursday, September 8, 2011


Two New York Wines from Henry Public

US, New York, Long Island, Shinn Estate Vineyards, Claret “Bourdeaux Blend” 2008 
++ // Earthy // Leather, Earth, Green Pepper // Jammy, Earthy // Medium


US, New York, Finger Lakes, Fox Run Vineyards, Lemberger, 2008 
+ // Spicy // Grass, Plum, Spice // Pepper // Light

Wednesday, September 7, 2011

Did you know? . . . about Claret

Claret is a red wine, made in the Bordeaux style. It's simply British speak for "Bourdeaux" wine, which means wine produced from a blend of various grapes from the Bourdeaux region of France. "Claret" derives from an old French style of darker rosé, popular with the English, and has been available in England since the Middle Ages.

In the US, "Claret" is now used in a generic way to describe a red wine made in the Bordeaux style, most often from the "old world" varietals of Cabernet Sauvignon, Merlot, and Cabernet Franc. Although other grapes are used in the Bourdeaux region, here, they are the most common for Bordeaux-style wine. 

Tuesday, September 6, 2011

Traveling the Wine Trail of the Finger Lakes

Check out our guest post on the Nod 'n' Smile travel blog!


Two Cocktails from

Kings County Sour
Ingredients: rye whiskey, lemon, sugar, egg white, port float

++ // Sweet & Sour // Smoky notes from the whiskey, sweet notes from the port, sour notes from the lemon, all in balance // Full
The perfect whiskey sour.
Named in honor of the county Brooklyn is located within: Kings County

Blackthorn Fix
Ingredients: pisco, sloe gin, lemon, curacao, lillet

++// Sweet & Sour // Balance notes of berry, citrus, and gin
Fruity, Sweet, and Dry - all at the same time. Delicious.

Monday, September 5, 2011

Henry Public

For something a bit different, we met friends on Governor's Island, an historic military base on a small island within spitting distance of downtown Manhattan. We'd been once before, and enjoyed an afternoon exploring the old fort and other historic buildings. This time, we rented bicycles and rode around the island a few times, checking the harbor views of New York City that we seldom get to see. It was a beautiful afternoon, with good friends, and a real joy.

Views of Lower Manhattan from Governor's Island

After we left our friends, we took the free ferry back to downtown Brooklyn’s Atlantic Terminal. We seldom venture that far towards the East River, so we decided to explore that area of Atlantic Avenue, check out some stores, and maybe find a pub to while away some time before dinner. We were reminded how small a city NYC really is: as we stood outside The Roebling Inn debating if we wanted to stop there, a former co-worker of Tina's darted out from the bar and invited us to join her and her husband. They were enjoying a quiet afternoon at their neighborhood bar with the two dogs they were dog sitting. We ordered a couple of glasses of house wine. While the wine was nothing special, the company more than made up for it. We chatted for some time, and enjoyed watching the neighborhood dogs hanging out. We learned the bar was both dog and child friendly, a bonus in New York City. Our host gifted us a bag of coffee from his company, Kitten Coffee. And when we parted ways, they recommended we stop by another local bar for some interesting cocktails and food.
The Roebling Inn
Just around the corner, just south of Atlantic and nearly hidden from sight was Henry Public, a bar that specializes in quality cocktails and British inspired local food. It ended up being quite the find. We seldom order cocktails, but we couldn't resist. I am fond of whiskey sours, but I seldom order them at a bar. The fresh ingredients used here, crafted with care, made a real difference. The Kings County Sour was the best whiskey sour I have ever tasted, the balanced sweetness, tartness, and smokiness resulting in a smooth drink. Tina was equally pleased with her drink, the Blackthorn Fix--this in spite of the fact that she doesn't by habit drink Gin and can’t , in fact, ever remember a time that she’s had it before. For dinner, we focused on their small plates. I had a chance to try something new--marrow bones--while Tina ordered the grilled summer beets. We shared a plate of NY cheeses, as well. Even better, their wine menu features New York State wines. Remembering our recent trip upstate, Tina selected the Fox Run Lemberger. Although we didn't visit Fox Run on our most recent trip, the vineyard is just down the road from where we were married; we’ve been there many times. I tried a Claret from Shinn Estate Vineyards, a recommendation from our friends earlier in the day. Both wines were rich, fruity, and medium bodied. The Lemberger was probably the lightest of the two, and had a distinct earthy quality that caused Tina to exclaim, “oh, I can taste the Finger Lakes, I can taste them, there they are!” The marrow was rich and buttery, the beets fresh, and the cheeses tasted of fresh grass. The food balanced well with the sweeter flavors of the wine. We sat around and enjoyed our time, watching people come and go, watching the bartender craft her delicious cocktails, and savoring our food and drink. As the evening wore on, costumed flappers from a party on Governor's Island began filling up the bar, blending perfectly with the bar’s classic British theme. We enjoyed the unintentional show before wandering home.

Henry Public
It is great to explore our City from time to time. There are so many hidden gems, its tough to find them all. Sometimes the recommendations of locals can help you find the best parts.

Friday, September 2, 2011

HOW-TO: Get the Most from Your Wine Tasting

Now that you know how to plan a wine tour, you should know how to get the most from each stop. If you are like us, wine tastings are both social and educational. We are often concerned about "getting it right" and not missing out on the special wines. Especially on a wine tour when the options are limitless. So, how do you maximize your wine tasting experience? We thought we would give you a few pointers, specifically in what to look for and questions to ask.
A typical wine tasting in San Francisco - a flight of wine vs. the one-by-one approach.
  1. Before selecting your tasting wines, always ask the server, "What are your favorite wines here?" They've tried them all, of course, and are experts on the vintner's wine. You can also ask, "what is this winery known for, specifically?" Just like at a restaurant, it's a wise idea to try the chef's (in this case, winemaker's) speciality. You might be pleasantly surprised. 
  2. You will often get to select up to 5 or 6 wines to taste. Divide your choices evenly between reds and whites. If we see an expensive wine on the menu of options, we might pick that one, too. 
  3. Be willing to go outside your comfort zone. If your server offers something that doesn't appeal to you, at least try it. It's as rude to stick your nose out at their wine as it would be to refuse something at a meal because you don't normally like it. 
  4. Be friendly. This goes without saying, but after a few tastings, sometimes manners get thrown out the window as the wine begins to show through. Friendly tasters often get an extra sip at the end, compliments of the house. Sometimes on wines that aren't even featured on the menu of options. Be nice to your server and they will take care of you. 
  5. Try pouring out some of each taste--if you can! See above: yes, it's probably more fun to drink every sip, but boisterous crowds can ruin the experience for others in the tasting room. 
  6. Don't be afraid to ask questions. If you want to seem knowledgeable, you can follow up a factoid the server shares with you while pouring with a simple, "and is that typical of this region/winery/grape"? Servers, unless extremely busy, will enjoy chatting with you about their wines. And the pressure is off, compared to other places like restaurants, to prove you're knowledgeable. The entire point of the tasting room is to give people an introduction to the wines produced at the featured winery. 
  7. It's OK to linger if the tasting room is not too busy. Nothing is worse than being rushed through a tasting. If you see it looks busy from the road, you might want to drive on to your next location, if that's an option.

Thursday, September 1, 2011

QUICK REVIEW: Leidenfrost Vineyards

Five from Leidenfrost Vineyards
Named after the original founder, this farm has been growing grapes since 1947, and growing Vinifera grapes (the European varietals most often used in wine) since the 1980s.

US, New York, Finger Lakes, Leidenfrost Vineyards, Dry Riesling, 2009
+ // Crisp // Citrus, Lychee // Lemon, Oak // Medium

US, New York, Finger Lakes, Leidenfrost Vineyards, Baco Noir, 2010

+ // Earthy // Plum, Pepper, Leather // Dark Cherry, Bitter Chocolate // Medium

US, New York, Finger Lakes, Leidenfrost Vineyards, Catawba (rosé), NV
+ // Sweet // Rose, Lychee // Apple, Lychee // Full

US, New York, Finger Lakes, Leidenfrost Vineyards, Merlot, 2007
+ // Spicy // Plum, Leather, Tobacco // Smoke, Tobacco // Full

US, New York, Finger Lakes, Leidenfrost Vineyards, Encore 2, NV
+ // Sweet // Floral, Clove // Honey, Sweet Plum, Sweet Grape // Medium