+ // Fruity // Grapefruit // Red Grapefruit // Light
Made from a blend of Vidal and Cayuga grapes, this wine shows how Labrusca grapes can be used to add some sweet and fruity notes, without leading to a wine that tastes entirely of grape juice.
Showing posts with label cayuga. Show all posts
Showing posts with label cayuga. Show all posts
Tuesday, March 5, 2013
Quick Review: Glorie Farm Winery Lunar White 2011
US, NY, Hudson Valley, Glorie Farm Winery Lunar White 2011
+ // Fruity // Grapefruit // Red Grapefruit // Light
Made from a blend of Vidal and Cayuga grapes, this wine shows how Labrusca grapes can be used to add some sweet and fruity notes, without leading to a wine that tastes entirely of grape juice.
+ // Fruity // Grapefruit // Red Grapefruit // Light
Made from a blend of Vidal and Cayuga grapes, this wine shows how Labrusca grapes can be used to add some sweet and fruity notes, without leading to a wine that tastes entirely of grape juice.
Thursday, November 24, 2011
Wine on Thanksgiving
This Thanksgiving, Nate and I will be sharing a bottle of white wine with our turkey and fixins. We'll decide between the Cayuga White from Wilhelmus Estate Winery or the 2010 Dry Riesling from Dr. Konstantin Frank when dinner is ready.
How did we come up with these two, you ask? Well, both the Cayuga grape and the Dry Riesling are acidic. Acidic wines (also described as "tart" and "crisp") work well with fatty foods. And, fixins are traditionally fatty. The acid serves to rinse away that fattiness. Ironically, the one thing the white wine probably won't go well with is the white meat from the turkey (Tina's preference), but it should go very well with the dark meat (Nate's). No matter, it all ends up in the same place, anyway.
So, today, think acidic if you are planning on a white wine. Think very light if you are going with a red.
And, Happy Thanksgiving, all!
How did we come up with these two, you ask? Well, both the Cayuga grape and the Dry Riesling are acidic. Acidic wines (also described as "tart" and "crisp") work well with fatty foods. And, fixins are traditionally fatty. The acid serves to rinse away that fattiness. Ironically, the one thing the white wine probably won't go well with is the white meat from the turkey (Tina's preference), but it should go very well with the dark meat (Nate's). No matter, it all ends up in the same place, anyway.
So, today, think acidic if you are planning on a white wine. Think very light if you are going with a red.
And, Happy Thanksgiving, all!
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