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3 episodes with dry riesling
2 episodes with dry riesling
2 episodes with dry riesling
2 episodes with dry riesling
2 episodes with dry riesling
Three Tips for HACKING UNCERTAINTY in Turbulent Times: Find the right people who understand the "controllables." Find people who are trailblazers Find people who help others: Chris Krimitsos is someone who kicks butt even in Turbulent Times: He has an amazing capacity for change which is one of three great truths that Price Pritchett shares in his book Quantum Leap Strategies. Chris exudes the true Renaissance man in that he leads others to successful paths, leadership and other life skills simply by extending a helping hand. He is well known for his amazing explosion into the Podcasting world creating PODFEST (TM) EXPO the annual Orlando, FL, conference. Furthermore, he has now taken it internationally to Asia in 2024 and beyond. https://podfestexpo.com I have been a speaker and a volunteer for Podfest beginning virtually in 2020 continuing to 2025. Conferences can be overwhelming. Yet I feel Chris has surrounded himself with talented people who carry his visions for an awe-inspiring event for creators, exhibitors and attendees. This year, Chris asked the PODFEST EXPO attendees to design the conference's T-shirts. ( I told him that I wanted to create one with stick figures.) He responded: " DO IT" And that's the kind of person he is.. ( I didnt do it..but maybe next year.) Chris exemplifies Price Pritchett's other concept of YOU2 (You squared) in that he chooses to take the road less travelled. He is not afraid of failure, or missteps when taking the path of uncertainty. His belief in the concept that one's desires are actually easier to achieve with different thinking rather than trying harder and getting the same old results. The ABILITY TO HACK UNCERTAINTY leads to that road where dreams become reality. This choice of “ it can be easy” is due to his ability to be relentless in pursuit of a dream. Chris is someone who is always open to and takes Quantum Leaps. Price Pritchett teaches us that a quantum leap is a move that is ours for the taking. Right now. It's a giant step you can make merely by deciding to do it, which opens you up to resources. Taking PODFEST to ASIA was absolutely a QUANTUM LEAP. REMEMBER… we all need a sense of direction, to be focused on our end result. Chris Krimitsos is very much blazing that trail. His success is being in the present. Oh and there is his PODTOUR around the United States and Canada.. to be continued next podcast... Meditations for Turbulent Times Jin Shin Jyutsu Jin Shin Jyutsu® is a gentle and nurturing healing art that helps restore balance and harmony by using light touch on specific energy points along the body. Rooted in ancient wisdom, it works with the natural flow of energy within us, supporting physical, mental, emotional, and spiritual wellness. Website: www.healthkeepersunited.com CLICK THIS LINK: Replay JSJ Together 7/20/24 Food and Wine Pairing: SALADS: it's getting warm in Florida and folks should be thinking of lighter style wines such as Sauvignon Blanc, Dry Rieslings. One of my favorite food pairings is Guacamole ( I was raised in Texas) and Bordeaux Blanc. Bordeaux Blanc $11.99 Dry Riesling from Austria cold seafood salads with mussels and fresh micro greens, artichokes and arugula. This is a nice season change from a winter to early spring salad. Domane Wachau Riesling Federspiel Terrassen 2022. $19 MY FAVORITE THINGS Further reading, watching For more Chris Kimitsos: The Messengers: A Podcast Documentary. The film has been placed on YouTube for global distribution, after having initially been released on Amazon, where Chris also had a book (“Start Ugly”) hit #1 in Business Leadership. Get Rid of the Filler Words: https://youtu.be/5L31BvcN2-Q?si=br0REIOOSd-3yFAi Schedule a 15 minute discovery call with Valerie Hail for private Fear of Speaking Classes https://calendly.com/vahail1956/30min Merci valerie@allinourminds.com, www.allinourminds.com
Welcome to But Did They Like It?, the no-nonsense wine bonus pod from the guys at Stop Wasting Your Wine. Here, we get straight to the wine talk and review. Each week, we dive right into the bottle, sharing honest thoughts and insights without any extra frills. If you're here for the wine, you're in the right place! This week's wine: Dr. Heidemanns-Bergweiler Dry Riesling, 2023 Connect with the show. We would love to hear from you! stopwastingyourwine.com Instagram YouTube
Ready to uncork some fun? This week, we dive into the crisp and vibrant 2023 Dr. Heidemanns-Bergweiler Dry Riesling. The boys "celebrate" Dry January, scratch the surface of the rich world of Argentinian wine, and bring the laughs with the show-favorite game PiNope or ChardonYAY! Don't miss out—grab your glass and hit play! Chapters 00:00-Intro 03:54-Todays Wine: Dr. Heidemanns-Bergweiler Dry Riesling 06:47-Wine Discussion 12:29-Learning Segment 19:30-Game: "PiNope or ChardonnYay! 28:52-Second Wine Discussion 30:43-Wine Review 38:47-Outro Connect with the show. We would love to hear from you! stopwastingyourwine.com Instagram YouTube
Send us a Text Message.In the highly anticipated Shavuos (or is it Shavuot?) White Wine Pick episode, Rabbi Yisroel Bernath and Dr. Kenny Friedman choose wines five price categories: Under $15, $15 to $25, $25-$35, $35-$45, and over $45. Rabbi Yisroel Bernath & Dr. Kenny Friedman in turn surprise and delight each other with their picks. They discuss the lack of appreciation for white wines, oak's influence on white wines, the proper serving temperature for whites, as well as when a white wine can age.Kenny's Picks:Recanati, Yasmin, White, 2023Goose Bay, Marlborough, Sauvignon Blanc, 2023Hagafen, Dry Riesling, 2023Binah, Blanc de Blanc, Sparkling Wine, 2021Carmel, Late Harvest, Single Vineyard, Gewürztraminer, 2019Yisroel's Picks:Elvi, Vina Encina, Blanco, 2022Snow Ridge, Cold Climate, Vidal Icewine, 2020Hajdu, Pinot Blanc, 2023Domaine Guillerault-Fargette, Sancerre, 2022Ya'acov Oryah, A Spark in Silence, Blanc de Blanc, 2017The hosts again mention that they appreciate feedback and questions and want to hear your picks in each price category.Support the Show.Email your questions and comments to kosherwinepodcast@gmail.com
Today we will try three new wines from Ra Ra Wine Co. Healdsburg California is trulu a wine hub now,offering great wines from many different wine regions surounding this great little town. I met this amazing lady at Valette Healdsburg,and now will enjoy this great story and adventure with her great wines. We will look at the webiste,and tasting notes,but first,a little back ground. Kara Marie Wines began in 2018 with a passion for great wine made in a lively, fruit forward style. 100 cases of rosé later, and so began an unexpectedly epic journey! Trained and mentored (not to mention raised!) by a winemaker whose philosophy is to let the fruit do the talking, I've done exactly that…with my own spin of course! Fast forward to 2023, and I am proud to offer a full line up of wines I am passionate about making and drinking! Kara Marie Wines has now evolved into two brands, Ra Ra Wine Co. and Little Ra Ra Ferments. Both platforms allow me to craft limited production wines of excellent quality and top-notch drinkability. Kara Groom Six harvests across three continents and it was time to come home to Sonoma County. Now following my passion for food & wine (aka eating and drinking), I'm crafting beautiful wines and delicious dishes to accompany them." We have two great audio features and three wines. 1. 2023 DRY RIESLING 2.2023 MELON DE BOURGOGNE 3. 2023 ROSÉ OF GRENACHE Please go to Karamariewines.com to learn more! We will also get together with Kara and pair some great dishes from local chefs...in the very near future. So please clickon the links below,and join us as we discuss these great wines. Cheers! Click here and join us as we enjoy great food and wine .
Today we will try three new wines from Ra Ra Wine Co. Healdsburg California is trulu a wine hub now,offering great wines from many different wine regions surounding this great little town. I met this amazing lady at Valette Healdsburg,and now will enjoy this great story and adventure with her great wines. We will look at the webiste,and tasting notes,but first,a little back ground. Kara Marie Wines began in 2018 with a passion for great wine made in a lively, fruit forward style. 100 cases of rosé later, and so began an unexpectedly epic journey! Trained and mentored (not to mention raised!) by a winemaker whose philosophy is to let the fruit do the talking, I've done exactly that…with my own spin of course! Fast forward to 2023, and I am proud to offer a full line up of wines I am passionate about making and drinking! Kara Marie Wines has now evolved into two brands, Ra Ra Wine Co. and Little Ra Ra Ferments. Both platforms allow me to craft limited production wines of excellent quality and top-notch drinkability. Kara Groom Six harvests across three continents and it was time to come home to Sonoma County. Now following my passion for food & wine (aka eating and drinking), I'm crafting beautiful wines and delicious dishes to accompany them." We have two great audio features and three wines. 1. 2023 DRY RIESLING 2.2023 MELON DE BOURGOGNE 3. 2023 ROSÉ OF GRENACHE Please go to Karamariewines.com to learn more! We will also get together with Kara and pair some great dishes from local chefs...in the very near future. So please clickon the links below,and join us as we discuss these great wines. Cheers! Click here and join us as we enjoy great wines and food.
Kara and Daryl Groom with Melissa Galliani, Wine Country Radio Kara Groom of Ra Ra Wine Co. and her father Daryl Groom of Groom Wines join Steve Jaxon and Dan Berger on California Wine Country today. Daryl Groom was born in Australia, where he started his wine career. He always wanted to be a winemaker. When he was 17 he went Roseworthy Academy, to the agricultural college in Australia and “sort of never looked back.” He got the job as senior white winemaker after one year, then the biggest winery in Australia, Penfolds, bought his winery and he became the head white winemaker. Then by the age of 25 he got the job as head winemaker also for red wines. In 1989 Penfold acquired a 50% share in Geyser Peak Wine, so he came to California on a two year contract. 34 years later he is still here. His daughter Kara Groom is also a wine maker and she is also here today. She wanted to visit Australia and her father suggested she work on a harvest down under. So in the next four years she worked six harvests in both northern and southern hemispheres. Ra Ra Wine Co. is Kara's wine company. Ra or Ra Ra is her nickname. She wanted to make a Rosé that was “fun and delicious” and to call it Ra Ra, so that's what she has done. Click the logo to visit our sponsor Bottle Barn online for the coolest bargains on wine, beer and spirits. Her website is karamariewines.com. Daryl's other children have careers in fields other than wine. Dan Berger is here today, despite his voice being afflicted by the common cold. He sounds gravelly and rough, like the kind of soil that produces wines of distinction. Today he has brought a 2008 Chardonnay from Greg La Follette's GLF brand, from his cellar, for tasting. Ra Ra wines are all unoaked, even her red wines, because she wants to let the fruit shine. She picks at lower alcohol levels and bottles the wine early, to capture the fruit profile. She has brought a Dry Riesling, a Melon de Borgogne and a Rosé of Grenache, Ra Ra Rosé. Dan Berger first met Daryl Groom in the early '90s and proclaimed him the Winemaker of the Year in 1991. Penfolds wanted him to go back to Australia after those first two years. But Dan Berger gave him a great review in the LA Times and made him winemaker of the year. That was the reason he stayed. If his wine was that good after two years, he had reason to keep at it. Kara's wines are available at her website and also locally at Wilibees and at Bottle Barn. Dan Berger is impressed with the quality of her wines. People are looking for "known varietals in unknown places, or unknown varietals in known places," she says, so her wines are designed to appeal to those desires. They are pouring their 2023 Melon de Borgogne. It is called Muscadet in France, but we have to call it by the varietal name here in this country. Dan says the aromatics are "unbelievable." This variety us often used as a blending grape, and rarely is it used by itself. They also taste Kara's Rosé of Grenache. Dan notices that it does have strong fruit flavors and it is true to the character of Grenache. Dan thinks that Grenache is the best red wine grape for making Rosé and Kara agrees. She calls it her flagship wine. She started her label with 100 cases of Rosé.
Theresa Olkus is the managing director of the Association of German Prädikat Wine Estates (VDP). This is a German organization which promotes the country's top wines and estates. It unites over 200 of Germany's finest wineries under the organization's symbol - the VDP Eagle, which serves as a guarantor of quality.Olkus speaks about the organization, German wine in general, dry Riesling, grand cru vineyards, German sekt (sparkling wines) and Spätburgunder (Pinot Noir). She also recommends a place renowned for its great wine offering in her town of Mainz (wait until the end of the episode to hear this insider tip).
Let's ramble! Mimí has a bone to pick with Ciera and really wants to know who leaves their read receipts on. How about all 12 signs when it comes to weed, water, and wine? Is Costar truly run by bots? All of these fabulous rambles, as well as some quality content when it comes to feminine/masculine signs and temperament. Come ramble with us! --- Support this podcast: https://podcasters.spotify.com/pod/show/thestarsmademedoit/support
Dave and Ray chat about their past trips and why you should be drinking wines from the Finger Lakes (FLX) @flxwinecountry . Other fun topics discussed include Royal Farms Chicken, Newts, Full House, Star Wars, and Dave's "Pet" Frog..2019 Bloomer Creek Vineyard @bloomercreek Cabernet Franc.2019 Hillick & Hobbs Estate Vineyard @hillickandhobbs Dry Riesling.2017 Red Newt Cellars @rednewtcellars Dry Riesling.2020 Sheldrake @sheldrakepoint Point Gamay Noir..Shout-outs made during the episode: FLX Table @flxtable , Chris Bates @sommelierbates , Hundred Suns @hundredsunswine , and Joile Laide Wines @jolielaidewines .
In this episode, the Henny haters recap the Kaytranada show, discuss Zion, a little Politics, and the new Apple products coming out. They are also reunited with their old studio audience who steal the show for a moment. --- Support this podcast: https://podcasters.spotify.com/pod/show/henny-haters-club/support
Are you ready for the best pairing party ever?! Tune in to hear how to host the best pairing party on the planet: Chicken Wings & Riesling (trust us!) Thom Horsey, National Wine Educator for Ste Michelle Wine Estates, joins us to explain why Riesling works so well with Chicken Wings. Heat: Meet Sweet! Thom also explains why Washington State is such a good place for Riesling in general. We'll tell you exactly how to host this party: - Grab Mild, Medium, and Hot/Extra Hot wings - Pair each with a Dry Riesling, Off-Dry Riesling, or Off-Sweet/Sweet Riesling. Using Chateau Ste. Michelle Dry, Classic, and Harvest Select Riesling makes this incredibly easy. - Thank us later. This combo is insane! --- Send in a voice message: https://podcasters.spotify.com/pod/show/what2drink/message
Emma Reichart Dry Riesling 2021-5 Buck Wine Worthy Of ThanksgivingThere was a time when a $4.99 (Trader Joe's) was the kind of rot-gut booze that old Bluesmen sang about.Not anymore, this is a very respectable German Riesling that has a place on your Thanksgiving table.Check out https://www.cheapwinefinder.com/ and listen to the Podcast for all you need to know!!!Check us out at www.cheapwinefinder.comor email us at podcast@cheapwinefinder.com
To download the transcript CLICK HERE Welcome to this four part series of the Finger Lakes, part of the New York State region. This is such an exciting region right now, producing cool climate varieties but also varieties such as Rkatsiteli (from Georgia). I am joined by Fourth Generation Meaghan Frank from Dr Konstantin Frank, and you will learn today how her Great-Grandad shaped this whole region to what we know it as today. You will also learn more about this region and it's lakes. If you want to skip ahead: 2.44: Chat with Meaghan 3.19: The incredible story of Konstantin 6.28: What species of vines used to be planted in the Finger Lakes before the 1960's 8.37: The technique: hilling up 11.50: What does Vitis Labrusa taste like, what does it taste like, and how are they used now 14.36: Why has Riesling become the focus in the Finger Lakes, and comparing to Mosel 16.54: All the different styles of Riesling at Dr Konstantin Frank 18.42: Talking about, and tasting the Dry Riesling 2020 £20 goodwinexgoodpeople.com 25.22: Why is the Finger Lakes so special? 29.37: The three primary lakes 30.08: More about the Keuka Lake, where the winery is based Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: janina@eatsleepwinerepeat.co.uk Until next time, Cheers to you!
In this weeks episode, Shelley and Phil pay tribute to International Riesling Day which is this Saturday, March 13. In this episode, Shelley and Phil taste an old world German dry Riesling from Schmitt Söhne as well as a new world dry Riesling from Pacific Rim Wines. Grab your favorite Riesling, sit back, and taste along with them. #HappyFriday! #ItsWineTime! #CheersingWines tasted this episode:2019 Schmitt Söhne Dry Riesling ($11 at Fred Meyer)2020 Pacific Rim Dry Riesling ($10 at Super One)For more information on the 2019 Schmitt Söhne Dry Riesling, please visit https://www.schmittfamilywines.com/global/wines/dry-riesling.htmlFor more information on the Pacific Rim wines, please visit https://www.pacificrimandco.com/Wines/Pacific-RimThanks to our sponsors: Studio 107, 3D Kitchens by Design and Eternal WineStudio 107 At Studio 107, in the heart of downtown Coeur D'alene, Idaho, we believe that small towns deserve great wines, too! Come join us in our wine bar and gallery for an afternoon or evening escape. For more information, please visit https://studio107cda.com3D Kitchens by Design Is your kitchen in need of a facelift? A complete overhaul? Visualize your dream kitchen and let 3D Kitchens by Design do the rest! 3D Kitchens by Design: Dream, Design, Deliver. To make your dream kitchen a reality, please visit https://www.3dkitchensbydesign.info or call 208-818-8742Eternal Wine. Are you a Rhone Ranger or just really love Syrah? Then you need to check out Eternal Wine! Their focus is on single vineyard Rhone valley wines in Washington State. Also check out their Drink Washington State brand of approachable wines! Visit https://eternalwine.com for more information or simply call 509-240-6258. Eternal Wine: Drink Wine, Be Happy.And of course, a HUGE thank you to Tod Hornby who wrote and recorded our official Wine Time Fridays theme music, as well as the first background music you heard on this episode, which is ANYthing but average. Please contact him at veryaveragemusic@gmail.com Mentions: Sam Doyle, Social Media Marketing World, Vine & Olive, Naomi Boutz, Vicino Pizza, Coeur D'alene FRESH, Jessica Yañez, The Wine And Chisme PodcastThe Social Web Wine Time Fridays Wine Word of the Week: OenophileA fancy word for wine snobs, from the Greek ‘oinos' (wine) and ‘philos' (love).For more information on The Social Web, please visit https://thesocialweb.newsWines we enjoyed this week: Conundrum Red Blend, J. Lohr Chardonnay, Apriori Wentzel Vineyard Pinot Noir, Kim Crawford Sauvignon Blanc, Cave B Syrah and Willamette Valley Barrel Select Pinot Noir.Please find us on Facebook (https://www.facebook.com/WineTimeFridays), Twitter (@VintageTweets) and Instagram (@WineTimeFridays). You can also “Follow” Phil on Vivino. His profile name is Phil Anderson and will probably “Follow” you back!
This episode, Rachel and Caroline get WAY more into wine, we give substitute options for popular wine grapes, an "If you like this, try this" if you will. We also give our best tips for how to pair wines as well as some of our favorite wine pairing suggestions for you and someone special on Valentines day. Join us as we both try our first ever Dry Riesling and just have a grand old time talking about wine.
It's Thanksgiving morning. Your parents are cooking the turkey, grandpa's asleep in the living room... when it dawns on you... you haven't brought anything! Cousin Lidia is making the stuffing, your uncle's bringing the cranberries. So what about you? You aren't twelve anymore, you have to bring something! Never fear, Gaby & Nina will help you pick the perfect last minute wine that has your family thinking you spent $50 instead of $10. We'll also provide tips and tricks to looking like the cool, successful, and worldly wine drinker that your family will think you are. Washington Hills 2019 Dry Riesling from Precept Winery. "Botany & Barrels" theme produced by Bryan Kastelan.
If you like this podcast, please be sure to rate us 5 stars in Apple podcasts and like our videos on YouTube. Sorry for the misfire - harvest got me out of practice!Episode 0024:Wine Reads – November 18, 2021Welcome back to Viti+Culture, and welcome to season 2. It’s been a few weeks since our last podcast, but here we are, rested and ready to deliver some great content. Harvest is finally over, a few fermentations remain bubbling away, the cellar is cleaned, our equipment is winterized, and we are moving into our next phase of cellar work - stabalizing and bottling sparkling wine, preparing to bottle our early release wines like our Cabernet Franc Rose, our White Merlot, and some of our Chenin Blanc, and finally disgorging some of our sparkling wines, such as our 2017 and 2019 Chardonnay based Blanc de Blanc, and Chenin Blanc. I’ll keep you updated as to what winemakers are experiencing in the cellar as we move forward with season, and key you in to some of the winemaking decisions we have along the way.We are also launching a new segment - Wine Reads - where we choose an article from the world of written content on wine, read it on the show, and share our thoughts and opinions on the topic. If you’re a wine writer, feel free to forward me an article for consideration at viticulturepodcast@gmail.com. I’m happy to look it over, and maybe even discuss it with you on the show. We will continue to produce and publish our long-form interviews on YouTube, but some of the shorter content will be podcast and Substack only, so make sure you’ve clicked subscribe in your favorite podcast platform, and sign up to our Substack newsletter. For our first Wine Read, I figured I’d actually reflect on the 2021 vintage by reading the letter I’m preparing to send out to our Missick Cellars Wine Club. I’m excited to be shipping out the first Finger Lakes produced Sparkling Chenin Blanc with that shipment, as well as some other really cool small lot wines, but I also generally engage with our members by sharing some of my deepest thoughts, and letting them know what is going on in the cellar. Here’s a sneak preview of the vintage, an audio taste of our wine club, and a survey of what the final tally of the 2021 vintage felt like. Remember, if you like this podcast, please be sure to rate us 5 stars in Apple podcasts and like our videos on YouTube. It really helps with the ratings and in introducing new folks to the show. Be sure to tune in next week, where I speak with Phil Plummer, winemaker at Montezuma, Idol Ridge, and Fossenvue wineries. Phil embraces the ethos of our show, those of the philosopher-maker, and intertwines culture, art, history, and music in some subtle, and not so subtle ways, into each of his wines. So, here we go, our 2021 Missick Cellars Wine Club Newsletter:Dear Wine Club Member, When I was deployed as a soldier in the Army with Operation Iraqi Freedom, every few months we were able to take an R&R day, and head down to the large U.S. base in Kuwait on the coast of the Persian Gulf called Camp Doha. Camp Doha had a PX (post exchange) that was both sized and filled with the inventory of a Super Walmart. It was where we could stock up on nearly everything we needed, or wanted, to get us through the long weeks back at our small desert outposts. Camp Doha also had a Starbucks and a Burger King, all of which brought a sense of normalcy, but also a little bit of cognitive dissonance. I remember browsing those location oriented Starbucks mugs while waiting in line that list the city you are in, and looking at the one with Kuwait City and the skyline depicted. I wish I would have bought one as a memento. The pearl of Camp Doha in those days however, was a place called the Marble Palace. It was a short bus ride from camp, and had a large recreational pool adjacent to the Gulf, there were therapeutic masseuses, and in many ways, offered everything you could find at a luxury resort. It was, for a day, potentially overnight if you had some other business to attend to, a respite from the dusty tents we slept in, the day to day monotony of my job as a Signal Corps non-commissioned officer, guard tower shifts in 110 degree temperatures, and hours spent sitting under the skud bunkers scattered all throughout my home camp with a battle buddy, talking about home. Harvest certainly does not carry the emotional intensity or gravity of deployment, I would not sell our servicemembers short by drawing a straight line between the experience of deployment and the intensity of the harvest or the crush pad. There are analogies though, and in many ways, the pace of harvest rarely allows for the periods of pause and contemplation that a deployment permits. Nonetheless, as harvest approaches, the mind prepares for what you know will be extremely long days, endless physicality, isolation from family and friends (outside the wine industry), discomfort, and exhaustion. Similarly, it provides a purpose, a mission, with goals that must be accomplished, in specific periods of time with little room for error. The elements of weather, of available resources, the risk of physical danger around powerful equipment if you’re careless or thoughtless, and the knowledge that there is an end date, all provide a very similar psychological framework to that the soldier experiences. You have set out on a path, the end goal is known, there will be surprises and challenges, but at the end of this period, victory is in sight.I recalled my time at the Marble Palace, a place I hadn’t thought about in years, after returning home for the first time in what felt like weeks (though it had only been a few days), to spend an entire day and night with my family. It was mid-October, about half-way through crush, and having the chance to push Andrew and Audrey on the swing-set in the backyard, sharing dinner at the table with the family, and having my wife Laure massage my shoulders that night made home feel like the R&R I had been craving. I particularly enjoy pairing our wines with meals during harvest. It puts a perspective on the hard work we are presently enmeshed in, and opening the time capsules of vintages past during dinner with the family, ties moments of our past to moments of the present, even as we all sacrifice and work for the future that is gurgling away through its fermentation in the cellar. Perhaps the moments from my deployment were fresh with me this year after what we witnessed in Afghanistan in August, and during which I spent countless hours speaking with other veterans and checking in on friends that I knew had spent years of their life in that country. Perhaps it was because we were shorter on cellar staff this year than in years’ past, placing extra burdens and extra work on myself and my assistant. Maybe it was simply because I see my children growing so fast and am realizing how quickly time goes with every year we gather around the table to watch them blow out that additional candle on the cake. And finally, it may have been because this was such a difficult harvest, where extra vineyard work coupled with crucial picking decisions dictated the quality of the wine that was made, and with our first year of a significant harvest from our estate vineyard, I felt an enormous amount of pressure to deliver the best possible effort to everyone who enjoys our wine. 2021 was our most difficult vintage since 2018. As with 2018, moisture was the catalyst for a lot of stress on vineyard crews this vintage. The heavy rainfall, high temperatures, and high dewpoints which kept vineyard canopies and clusters too wet for too long in 2018, had analogs for all of us who farm grapes in the Finger Lakes this year. Granted, temperatures were not as high as three years ago, and dewpoints were not as deleterious, the rain proved a difficulty that we had to navigate around. There were indeed some much needed breaks, three or four days here, maybe a week there, but from August through the end of October, the rain fell, and we needed to be cognizant of when it was falling.Though 2021 wasn’t our largest harvest, between our own wines and some custom crush projects, we processed nearly 70 tons of fruit, with about 6 tons coming from our own vineyard. We managed an incredibly clean harvest of Chenin Blanc, Riesling and Cabernet Franc, with multiple passes in the Riesling in order to produce some different styles of estate wines, from sparkling to still. Our vineyard, planted in 2019, is in what is called its third leaf, in other words, its third growing season. The third leaf is generally when you can expect to get your first real crop, with an expansion of yield occurring in the following vintages. Of course, yield is not the most important aspect. The vineyard must be balanced, producing enough fruit to match the energy output of the vine, but not so much that you stress the vine or dilute the concentration of flavors that a vineyard can deliver.In addition, we worked with our traditional growing partners at Gibson Vineyard and Morris Vineyard, to bring in varietals like Seyval Blanc, Chenin Blanc, Chardonnay, Riesling, Merlot, Cabernet Franc, Valvin Muscat, and some other hybrids that will go into our Foreword series. Although we have a significant amount of wine still fermenting, I must share with you that I am more proud of this vintage than nearly any in the last 10 years. There are vintages that naturally make great wines. The weather is perfect from April to November, harvest happens on your schedule and not based on the risk of rain, and every piece of equipment cooperates fully with no downtime or repairs required. I think of vintages like 2012, 2016, and 2020, where a winemaker can only get in the way of making good wine. Nature gave us great, clean and ripe fruit, and we need only fulfill its promise. Vintages like 2021 require inordinate amounts of attention to detail, a willingness to sacrifice bad fruit in the vineyard in order to make good wine in the cellar, a dedication and time commitment unparalleled in many other fields, and a drive that overlooks exhaustion, lack of sleep, and sore muscles. Those ingredients have added up to what amounts to be the proof of work, required in challenging wine regions like the Finger Lakes, and years like 2021, that deliver high quality, deliciousness, and inspiration even under trying circumstances. These are the vintages that prove the mettle of the winemaker. 2021 will be a vintage that I believe will deliver some of our best sparkling wines. On their way in the years to come will be a small lot of estate Chenin Blanc, Cab Franc Rose, Chardonnay based Blanc de Blanc, Estate Riesling, and Gewurztraminer. Our sparkling wine program has continued to grow and witness strong sales, and we are responding by increasing production with the focused goal of being known as one of the great sparkling wine producers in the region and the U.S.In other areas of “winery life,” our brand change continues moving ahead. New signage should be up by the spring, and new labels showing up on shelves in Upstate New York retailers. Our new labels shipped in October, and we began labelling wines as quickly as we could. Our new labels speak to our place, with the shoreline of Seneca Lake outside our cellar presenting the background frame for where we are, our new logo, as discussed in our previous letters playing a prominent role, and each wine now suggesting a specific food and wine pairing. Of course, these are only my opinions, but I welcome you to try them out and send me your suggestions as well!I generally try to make our Fall Wine Club shipment focused on wines that I think will pair well for Thanksgiving, and so with that backdrop, each of these wines will be on our Thanksgiving table, paired perfectly with all of the classic accoutrements of my favorite holiday. 2020 Sparkling Chenin BlancI’ve mentioned in the past that we have been pioneering Chenin Blanc in the Finger Lakes since 2015, when we engaged in our first contract planting of the varietal at the Gibson Vineyard. The logic was pretty simple… I love Loire Valley wines. The Loire, being a cool climate growing region in France, famously grows Cabernet Franc and Chenin Blanc. One of the most premiere subregions in the Loire Valley, is Vouvray. What is wonderful about Vouvray wines, is that so many different wine styles can emerge from them. From dry crisp whites, to sparkling, to wonderfully rich and sweet styles, Chenin Blanc from Vouvray exhibits an amazing amount of versatility. Knowing that the Finger Lakes can have such variable vintages, with there being a necessity to alter the styles of wine depending upon what the year gives us, combined with the fact that Cabernet Franc is, in my opinion, our premiere red varietal, planting Chenin Blanc just made sense to me. We garnered our first harvest in 2017, making only a few dozen cases. We have continued exploring the varietal, planting our estate block, and making a wide range of Chenin Blanc wines. This spring, I hope to release our 2020 barrel fermented dry Chenin Blanc, alongside our 2021 estate Chenin Blanc which was fermented in stainless steel and finished with a touch of sweetness. In the meantime, I’m extremely excited to share this first, Wine Club disgorgement of our 2020 Chenin Blanc.We began producing sparkling Chenin Blanc in 2019, but that wine remains in tirage, resting on its lees in bottle, with an anticipated disgorgement in 2023. Only 50 cases were made in 2019, and with its level of acidity, it will need time to grow into its full potential. 2020, being a beautiful and ripe vintage, also managed to deliver to us some exhilarating and fresh sparkling wine bases. Our 2020 Sparkling Chenin is technically an early disgorgement. Most of the 100+ cases will be disgorged at a later date, but with the profile of this wine showing such elegance, I wanted to disgorge a special lot for our wine club members to enjoy this holiday season. Just prior to harvest, we disgorged 30 cases, removing the spent yeast sediment and finishing the wine with a small dosage of a few grams of residual sugar. This sparkling wine is still dry, but accentuates the wonderful fruit that comes from Chenin Blanc from the Gibson Vineyard. Rather than topping the bottle with a Champagne cork, we opted to use a stainless steel crown cap. Most of the time, when I use cork on sparkling wine, I will let the wine sit in the cellar for up to 6 months before release. It can take quite a bit of time to allow the cork to cease its propensity to expand. Trying to open a sparkling wine that has just been corked is nearly impossible, and can be dangerous if it is tried with a corkscrew due to the pressure inside. Opening with a bottle opener isn’t as exhilarating as popping a cork, but I assure you, it has no impact on the quality. It also means, you won’t have a problem opening it on Thanksgiving, should you want to share it with family and friends. Produced in the classic traditional method, the base wine was picked slightly early, fermented to dryness, and chaptalized with 24 grams per liter of sugar prior to bottling with a yeast culture. The wine then went through its bottle fermentation and aged for around a year on the lees in the bottle prior to disgorgement. This is the first sparkling Chenin Blanc ever produced and released in the Finger Lakes, and we managed such a small disgorgement in order to ensure that our Wine Club members received the first chance at tasting the “unicorn” wine. It has actually been one of the fun benefits of having the only two plantings of Chenin Blanc in the Finger Lakes, since ever demi sec, barrel fermented, sparkling, and dessert Chenin will inevitably be the first ones ever produced and released. My hunch is, given some time and the opportunity to taste what these wines can do, we’ll start seeing more and more plantings of the varietal in the region. When that happens, you’ll be able to say you joined us in this journey before anyone else. 2019 Morris Vineyard RieslingAs you may know, my philosophy on Riesling is to treat it with utmost care, producing dozens of small lots from which I can later blend our mainline Dry Riesling and Riesling. I do that because I see these two wines as the canvas upon which I paint my view of that vintage through this varietal. Fermenting in small lots, in different mediums with different yeast cultures, provides the color palette from which we can paint these pictures. It is from these small lots that some exciting single vineyard, or specifically designated wines come from. Our 2019 Morris Vineyard Riesling is no exception. An incredibly small lot of 22.5 cases, this bottling represents a single barrel of Riesling which exhibited such immense appeal to me, that I wanted to be able to share it with our wine club. Fermented in a ten year old barrel that delivered little to no oak flavor influence, this wine was uninoculated. In other words, no commercial yeast culture was added to this wine, rather, only ambient yeasts converted the sugars in this wine to alcohol. The Australians have a term for these wines - ferrell ferments. Ferrell, referring to the fact that the fermentations are wild, are characterized by their lack of intervention from the winemaker. Interestingly, it also means that there likely wasn’t a single yeast culture that fermented the wine, but rather, numerous different cultures that rose and fell in dominance depending on the conditions of the wine, i.e., the alcohol, nutrient load, etc., at any given time. It was our job to merely produce fresh clean wines with as light of a hand as possible. Consequently, after fermentation, the wine was allowed to rest on its lees (spent yeast) until March of 2020, when it received a small dose of sulfur to prevent oxidation. It was removed from the barrel in June of 2020, and bottled in July. We allowed the wine to cellar in a temperature controlled room until this shipment and its release. In ten years, we have likely released more than 50 Rieslings. Some vintages have seen as many as 8 different bottlings of the varietal. Of all these different wines, this specific bottling is likely my favorite bottling of still Riesling to date. Although dry, it provides generous fruit and balanced, but bright, acidity. It is a perfect food pairing wine, and will be an excellent accompaniment for Thanksgiving Dinner. 2018 Cabernet FrancOf all the wines I produce, if there is one that my wife will most frequently ask me to grab for dinner from the winery, it will be one of my Cabernet Francs. She loves them, and she also loves the variability they provide vintage after vintage. Our 2017 Cabernet Franc, with a bright and sunny fall, but coming from a slightly larger crop, was refreshing and light with prominent notes of cherry and raspberry. It has been the kind of wine enjoyed with a meal, and just as often, with some chocolate and television, relaxing after we have put the kids to bed. Our 2018 is a much deeper wine, with slightly more pronounced tannin, richer color, and complement of herbs to match the fruit. It’s richer texture can carry fattier meats, and pairs just as well with game. It has become the new favorite around our house, and it is wine I am thrilled to be releasing shortly. As with the other wines in this shipment, Wine Club members are getting the first tastes of these exciting new releases.When it comes to producing red wines, I do engage in some slightly different cellar practices than many of my other colleagues in the Finger Lakes. I have mentioned many times before, but saignee is a French word for “the bleed.” This practice involves removing portions of juice from a red wine fermentation before the fermentation has begun. The goal of this technique is to naturally increase the skin to juice ratio of the red wine fermentation, thereby increasing the availability of anthocyanins and tannins. Anthocyanins are the red color molecule that gives red wine its color, and so by increasing the availability of this molecule in the fermentation, I am able to produce deeper color red wines. Additionally, increasing the tannin naturally provides more bonding points for the color, and adds structure to the wine. All of this is in the backdrop of understanding that berry size tends to be much larger in the Finger Lakes, due to the amount of rainfall we receive. Saignee provides the winemaker with a natural tool to make deeper, more structured red wines, while also making some pretty delicious rose from that initial “bleed.” Finally, there is an impact on the acidity of the wine. Grape skins contain potassium, and potassium can help precipitate tartaric acid during the fermentation, naturally lowering the level of acid and increasing the pH of the wine. If you like this podcast, please be sure to rate us 5 stars in Apple podcasts and like our videos on YouTube. It really helps with the ratings and in introducing new folks to the show. Get full access to The Viti+Culture Podcast Newsletter at viticulturepodcast.substack.com/subscribe
Part 4 of Jamie's History of American Wine (OR The United States vs James J. Rubin: A People's History: Wine on the Vine: Go Big or Die Wine-ing) How does this loud, expressive Finger Lakes wine pair with this expressionistic black-and-white art house horror film? Is the acidity of this dry Riesling as “screeching” as the mermaid's distressing call? Are Jamie's pairing words obtuse and annoying, or does Scott just like to complain? Will anyone ever solve the mystery of the farts in THE LIGHTHOUSE? We'd tell you if any of these questions were answered, but then you'd ask us “WHY'D YOU SPILL YOUR BEANS?” You need only press play. THE LIGHTHOUSE was directed by Robert Eggers, stars Robert Pattinson and Willem Dafoe, and is available to stream on Prime Video and Kanopy. The 2019 Keuka Lake Vineyards Dry Riesling is available at Astor Wine and Spirits for $22 plus tax and shipping. Follow the show on Instagram, Twitter, and Facebook @BiggerBottlePod Music is selected from Camille Saint-Saëns' ‘The Carnival of the Animals - XII. Fossils' as performed by the Seattle Youth Symphony, licensed under Creative Commons (https://creativecommons.org/licenses/by-sa/3.0/legalcode)
Wines: Leitz Eins Zwei Drei, Leitz Rheingau Riesling, Leitz Rüdesheimer MagdalenenkreuzGuest: Doug Aylard, Owner of Vino GarageRiesling can be a complicated grape. "Much maligned" as our guest, Vino Garage owner, Doug Aylard very aptly states in this episode. While it is thought by some to simply be a sweet wine to avoid, it is enthusiastically embraced by many somms as one of the most food friendly, versatile - and, yes, complex! - wines.We knew we wanted another voice when we decided to tackle Riesling (someone who could pronounce some of those terms!) so we invited Doug to join us. With the goal of showing the three different sweet/dryness levels that can be found in Riesling, Doug selected these wines.Listen as we taste through and discuss how/why Riesling has so many different sweetness levels, and where in the world, other than simply Germany, the best Riesling is produced.If you've ever been a Riesling doubter - this is a MUST LISTEN to learn how and why so many wine experts enthusiastically embrace Riesling. This episode takes our "How to Make the Most of Your Wine Store Visit" concept to a whole new level (anyone else ever take the store owner home with you for a podcast interview?!?). Listen Today!Wines To Find Podcast, Finalist in the 12th Annual TASTE AWARDS in four categories. -Best Drink or Beverage Program-Best New Series-Best Single Topic Series-Best Food or Drink PodcastWe have been listed in the Top 30 wine podcasts! https://blog.feedspot.com/wine_podcasts/********************************************Support the show (https://www.patreon.com/winestofind)
Backpfeifengesicht-- or in english "A face that needs to be slapped". Riesling. Either you love it or you hate it. Regardless of how you feel about it, though, Riesling is a grape and wine with incredible breadth. From sweet to dry, crisp to floral there is a Riesling for every palate and every occasion. Jenn and Seán narrow the topic down and touch on the history, growth, and tastes of Riesling. Grab a glass and listen along, and next time someone tries to group all Rieslings together with a "oh Riesling is gross!", know that they are nothing but a backpfeifengesicht. Wine: Kung Fu Girl, Dry Riesling
In this episodes we discover the wonderful world of Riesling, and how it's not just a sweet wine. Tackle important issues like "how do I get started in wine?" and "do I prefer sweet or dry?". Can I get a dry Riesling from Germany? All this and so much more in this lovely episode with the lovely Pam.Wine Featured:2018 Riesling VQA Niagara Peninsula2015 Louis Guntrum Oppenheim Herrenberg Riesling AusleseWSET - Wine Spirits Education TrustFollow: Cannot be Tamed on YouTubeFollow: @Jasyla_ on TwitterFollow: Petee's Power Hour on TwitterMusic by: KulorArt by: OmikujiEmail any questions, comments or concerns to PeteesPowerHour@gmail.comSupport the show (https://www.patreon.com/polykill/posts)
How to make sense of Riesling? Food is one of the best ways we know to make sense of even the most tricky of wine subjects. So we try out a delicious monkfish and prawn curry as well as some pork terrine to try to get a handle on the grape variety that came top in our survey of the Best White Wine Grapes. (We also talk sourdough – but that’s something else entirely.)Another way to make sense of wine is to talk to the people who make it. One man who embodies the spirit of Riesling more than perhaps anyone is German producer Ernst Loosen. His prodigious mind is a thing of beauty in full flow, and we’re treated to a masterclass of Riesling evangelism (and the odd profanity). We even give our top 3 Riesling tips at the end.
Cameron and Christine talk about getting Seneca Sol up and running alongside a pandemic and how the podcast may change slightly during set up. They chat about a trip to a fish hatchery with the girls and all the fun spring changes. Then, a fruit-forward bottle of Semi Dry Riesling from Hermann J Wiemer Vineyard is opened.Thanks to Richie Stearns and Rosie Newton for the theme music. Check them out online at richieandrosie.com. Episode theme music from album Tractor Beam, song title Ruben’s Train.
Christine and Cameron talk about one of the most frequently asked questions, check-in and check-out times. Check-in at 3PM, check-out at 11AM. Easy right? They could go for hours on this one. A new project has started. Cameron visits the ENT. Do you know Blippi. If you don't, be thankful. Then it's onto a lovely bottle of Dry Riesling from Silver Thread Vineyard. This ones special. Stop by and grab a bottle, heck, get a case.
The StoryThe Raimund Prüm Mosel Dry Riesling is a $6.99 ALDI exclusive sourced from vineyards in the Mosel district of Germany. There are a few interesting and unique details with less than 7 buck Riesling. First, you remember that ALDI is a German company and has great buying power in Europe and especially Germany.Second, Mosel is to Riesling what Pinot Noir is to Burgundy what Cabernet Sauvignon and Merlot is to Bordeaux what Barolo is Nebbiolo. It is the epicenter for that particular grape. If you want the best Riesling the first place you look is Mosel. This Riesling is designated a Qualitatswein wine which is the base quality level there are two categories above this. Which is expected in a wine at this price range.The third point is Raimund Prüm is responsible for this ALDI wine. The current SA Prüm winery has been family owned and operated for over 100 years, but the Prüm family has been involved with wine in Mosel for 900 years. Raimund Prüm is one of the elite winemakers in Mosel, he has produced Riesling that has sold for 100s of dollars.It is not unusual for established well-regarded wineries to produce custom wines for the likes of ALDI and Trader Joe's, but they normally use a dummy wine company name and come up with a brand name that does not suggest the original winery. Here, Raimund Prüm is putting his name on a $6.99 Mosel Riesling.The Mosel wine region is located on the steep banks of the Mosel River. The slopes are so steep for much of the best growing area that it is difficult and dangerous for humans to work the grapevines. The soil is strewn with chards of slate and the slate is so essential to the mineral component of the Riesling that any slate that rolls down the hill is collected and put back in its place.This wine seems to be sourced from vineyards from all over Mosel which keeps the price down. Like most wine areas certain sections can command a higher price and wine produced from a selection of districts are less expensive. But with a wine priced this low, it is not necessarily the location of the vineyards that matter, it is who made the wine. Good winemakers make good wine, great winemakers make even better wine. The alcohol content is a mild 11.5% and this is dry or not sweet Riesling.Riesling Tasting NotesThe color is a pale wheat yellow. The nose is green apple, lemon, lime, melon, mineral water, and apricot, the scents are all light and subtle. This is a light, delicate, dry Riesling with a slightly complicated flavor profile. It tastes of peach, ripe, juicy apple, lemon, a soft minerality, lime, and melon. The mid-palate adds raisin spice, dried apricot, juicy nectarine, a salty sensation, and guava. I named a fair amount of flavors, but they were all restrained, one didn't overpower the other. The acidity gave the structure that allowed the flavors to unfold. Again the finish is subtle but lingers on and on.The Summary * This is a pretty good Riesling for $6.99 at a supermarket. * I was expecting it to be pretty good considering its provenance. Mr. Prüm wouldn't have put his name or the family name on this bottle if the results were not satisfactory. * I quite honestly am more used to writing about Washington State Riesling for Cheapwinefinder. The Washington Rieslings are priced right and are easy to drink and to like. But this 7 buck Aldis Mosel Riesling is an extremely satisfying drink. The more I sip, the more I like it. Check out the companion Podcast below !!!!!!
Alan Baker from Cartograph Wines joins Steve Jaxon and Dan Berger on the first California Wine Country show of 2020. He was last on this show in December of 2018. Alan Baker was a Music Major in college and worked with music in public radio for 15 years before he got into wine. "It was a Riesling that got me hooked," he says, as he tells the story. In 2005 he moved to Healdsburg. "I got bit by the bug." He loved it so much that it was time to get into the business. He made wines at Crushpad in San Francisco, then he got hired to work there. He did also take some classes at UC Davis. 2009 was the first Cartograph vintage. They make about 2000 cases per year. The Cartograph label is a circle with five points, which show where he and his wife discovered wine, separately at first and then together. His tasting room is downtown Healdsburg next to Vallette restaurant (whose owners are also Steve's friends.) Healdsburg has a fun weekend January 24-26, the Healdsburg Tastemaker Weekend. It is a promotion for the community but also a time of year when chefs are not quite as busy as usual so they are able to book special events with chefs and winemakers. There are also cooking classes with Cousteau Bakery. Go to stayhealdsburg.com to find the Tastemaker Weekend link. They are tasting a 2016 Riesling that Dan says is "just about ready," now. Dan likes to keep Rieslings at five years, which is when they expand. Dan says it's a year shy of when he would drink it. It is in its prime right now. It has good acidity and has very little sugar. Dan Berger tells about how difficult it is to start small and go commercial and have it be profitable. Alan says it comes out as an expensive hobby and a labor of love, still, while it develops. This year for the first time they are doing two Rieslings. The got some from Willamette Valley in Oregon and some other Riesling grapes from Marin County. They picked late, October 25, at 20.1 Brix, not very ripe. Dan says that sweetness sells Rieslings but Alan is "a dry freak" who makes a Dry Riesling and then has to wait for it. Also in the studio today is Glenn Dennler, also a winemaker. For the rest of the episode they taste and discuss wines from both of today's guests.
We couldn't hit every food, or every wine, but this sampling was done at our kitchen table -- as an experiment with Chinese, Thai, Japanese, and Indian foods. We had some great pairing moments and some colossally bad ones (I didn't realize things could go SO wrong with wine and Asian food, but here's your warning)! Enjoy! Use the flavors/pairing ideas to apply pairings to things with similar sauces and wines with similar flavors: Chinese Fried rice: Off-Dry German Riesling, Arneis, Pinot Grigio (Fuller style, ours was German but a Pinot Gris from Alsace, France or Alto Adige, Italy will work too) Spring roll: Absolutely nothing. This was an epic fail. Lo Mein: MVP was Dry German Riesling , Pinot Grigio (Fuller style) or Pinot Gris was good Chicken and broccoli in a brown sauce: MVP was DRY German Riesling, also Arneis, off-dry German Riesling Beef and broccoli in a brown sauce: Pinot Grigio (fuller style) was the only thing that worked ok. You need a heavier white that isn't too aromatic to work here. Pinot Noir was a disaster. Thai Eggplant in a basil sauce: MVP was Chablis -- it magnified the basil and made the dish sing, Roero Arneis wasn't bad either Yellow Curry and Vegetables: MVP was Dry Riesling -- it cut the spice but didn't detract from the flavor. Our full Pinot Grigio was good and made the spice taste smooth too. Pad Thai: We forgot to mention this in the show because it was forgettable. The off-dry Riesling was just BARELY ok. Nothing goes well with Pad Thai that we had on our table. Let me know if you find something different! Scallion pancake: Off-dry Riesling, Gewurztraminer Sushi/Japanese (small sample set here) Spicy tuna roll: Dry and off-dry Riesling were best Yellowtail with jalapeño: NOTHING Avocado/Vegetable roll: Off-dry Riesling Indian Masalas: Off-dry Riesling Curry/Korma: Off-dry Riesling Lentil dishes (dal): Gewurztraminer Saag Paneer (Spinach): Off-dry Riesling, some richer dry Rieslings Pretty much everything: Off-dry Riesling, some dry Rieslings As I said, this is just a small focus group of two, but we wanted to provide some guardrails on pairing for you. There were some really terrible moments, but the stuff we found was actually delicious! Thanks to our sponsors this week: YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople Last Bottle I love this service!! Last Bottle Wines finds great wines and offers them at a one time discount. Last Bottle Wines: Is a fun way to discover the best wines at the lowest prices Maintains relationships with producers in the most prestigious wine regions around the world and traveling to Europe several times each year to eat with, stay with, drink with, walk the vineyards with the people who make the wines. Offer a range of prices from low end to high end $9 to $99 and the wines range from the lesser known kinds like Albariño and Bläufrankish to Cabernet, Merlot and Chardonnay. Visit: http://lastbottlewines.com/normal and join to get a $10 instant credit to use toward your first order. Invite your wine drinking pals and they’ll get $10 instantly and you get $30 when they make their first buy. The Great Courses Plus Who doesn't want to learn!? The Great Courses Plus makes you smarter and more well rounded. With thousands of outstanding video lectures that you can watch or listen to any time and anywhere, The Great Courses Plus is an easy way to stimulate your brain and make you smarter! For a free trial, support the show and go to my special URL www.thegreatcoursesplus.com/wine
Winemaker Julia Hoyle: 2017 special Dry Riesling 2017 Semi-dry Riesling 2017 Carbonated Semi-dry Riesling Late pick Cameron Hosmer: Estate History Nursery plantings Contact details www.hosmerwinery.com www.facebook.com/HosmerWinery www.instagram.com/hosmerwinery Intro and outro musicThe New Investorshttp://newinvestors.dk/Contact: glenn@velournet.dk Guests: Julia Hoyle, Cameron Hosmer, Hosmer Estate Winery Date interviewed: 10 July 2018 Contact: hello@interpretingwine.com www.instagram.com/interpretingwine www.facebook.com/interpretingwine www.twitter.com/winepodcast
Vineyard overview and walkaround Dry Riesling 239 (2011 and 2016) Riesling 110 (2012) Riesling (2017) Riesling 198 (2011 and 2014) Ice Wine (2018) Contact details www.boundarybreaks.com www.instagram.com/boundarybreaks Intro and outro musicThe New Investorshttp://newinvestors.dk/Contact: glenn@velournet.dk Guest: Bruce Murray, Boundary Breaks Date interviewed: 10 July 2018 Contact: hello@interpretingwine.com www.instagram.com/interpretingwine www.facebook.com/interpretingwine www.twitter.com/winepodcast
If you’re looking for a new wine destination, add the Finger Lakes to your list. From sublime and varied Rieslings to fresh reds, this cool-climate region in upstate New York has plenty for everyone. Wines discussed: @5:10 Hermann J. Wiemer 2016 Estate Bottled and Grown Dry Riesling (Seneca Lake) @8:30 Sheldrake Point 2017 Dry Estate Bottled Rosé (Finger Lakes) @12:40 Damiani 2016 Sunrise Hill Vineyards Lemberger (Finger Lakes) Transcript: Jameson Fink: Welcome to Wine Enthusiasts, What We're Tasting Podcast. I'm your host, Jameson Fink. Join me as we discuss three fantastic wines and why each one belongs in your glass. This episode, we're looking at wines from the Finger Lakes with tasting director Alexander Peartree, who covers and reviews wines from the region. What We're Tasting is sponsored by the Vivino with the largest online inventory, Vivino finds the right wine every time, including bottles from New York's Finger Lakes region. Download Vivino to discover and buy your favorites and stock up at vivino.com/wineenthusiast. We've talked about the west coast, visited a few places there, went to Texas, and now I think it's time to turn our attentions to wine on the east coast, and in New York, specifically the state of New York, which I live in, and shockingly to some people the state is more than just the city of New York, it's a big, giant state full of interesting wine regions, and for me one of the most interesting is the Finger Lakes. It's a beautiful region, I highly recommend you visit. I don't know if it's underrated, it's starting to get the attention that I think it deserves for a wide variety of wines. I'm really excited to have you here today, Alex to talk about the Finger Lakes. Welcome to the show. Alex Peartree: Thank you very much, Jameson. Jameson Fink: And I guess the first thing is, I mean, I was like my ignorant New York geography I probably need a little lesson. We're in Manhattan right now, but the Finger Lakes is a fairly, a long, not a long journey, but a journey from New York. Where exactly are the Finger Lakes? Alex Peartree: Yeah. It's about a five hour drive from New York City. Most people don't really think beyond the greater New York City area, and they consider upstate New York, Westchester, or like the Poughkeepsie, but the state extends far beyond that, and the Finger Lakes are kind of in central New York, if you picture where Rochester, and Syracuse are they kind of fall right in between the two. Yeah. There's 11 lakes, but there's only about a few of them are pretty much the focus of the wine growing region. Jameson Fink: Yeah. A little quick sidebar, when I lived in White Plains, a friend of mind said, "Oh, you moved upstate," and I was like, "Westchester is not upstate," but that's an argument for another show. Alex Peartree: It's not even an argument. Jameson Fink: But the cool thing about the Finger Lakes is I mean it's really, they're aptly named, I mean they do look like vertical fingers going up and down, it's really quite geographically fascinating. Alex Peartree: Yeah. No. The amazing thing about the Finger Lakes, so there's 11 of them, and they were all carved by glaciers tens of thousands of years ago. They range in deepness levels, but when you look at them from above, yeah, they have that distinct like long skinny finger like look, so it's definitely interesting. Jameson Fink: As far as grapes go, I think my first introduction into wines of the region, and maybe it's the same for a lot of people is through Riesling, is Riesling kind of the Finger Lakes calling card grape? Alex Peartree: Yeah. Riesling has definitely taken hold in the Finger Lakes, it's a cool climate variety that seems to be suited quite well to the variety of soils, and different microclimate that are available in the Finger Lakes. Jameson Fink: How much influence do the lakes have on making it a great wine region? Alex Peartree: Without the lakes there would not be wine there, I mean, that is like 100% true, so the lakes are actually the moderating factors, which help cool, keep the climate relatively cool in the summer, because the summers can get quite hot up there, and then in the winter it helps keep the area around the vineyards a little bit warmer, because it can get pretty cold up there. The lake's kind of soak up all the heat from the summer, and extend it through the winter, so that the vines don't die. Jameson Fink: Yeah. When I was there, I was there in October a few years ago and it was snowing, it started snowing when we were in a vineyard, I was just shocked, I was like, wow, this weather is an extreme region for grape growing. Alex Peartree: Yeah. I mean, I'm an upstate New Yorker, myself, I'm from Rochester, so I'm quite used to the diversity of weather patterns they have up there, and I was recently up there in probably April of last year, and you would think right about then, like it's peaking into spring and it's a lot warmer, but no there were definitely some snow storms, and it was kind of crazy. Jameson Fink: Yeah. Spring and fall you might want to bring a coat and maybe even a hat and gloves. I mentioned a Riesling earlier, the first wine I wanted to talk about is the Herman J. Wiemer 2016 Estate Bottled and Grown Dry Riesling from Seneca Lake, 92 points. One of the things that I think that's interesting about Riesling in general, and maybe specifically in the Finger Lakes is I think people still think sweet when they think of Riesling, but can you talk about dry Rieslings and what they're kind of flavor profile is? Obviously they're dry, but do you still get a lot of that Riesling, those hallmarks of the Riesling grape? Alex Peartree: Yeah. The wonderful thing about Riesling is it can be done in a variety of styles. As you said, most people are more familiar with the sweeter styles of Riesling, just because I think they're more familiar with German Rieslings, and the more commercial Rieslings that have come out of that area. While the Finger Lakes does do Riesling from dry to dessert style wines, I really think that their dry Rieslings are quite expressive and quite different. The Wiemer, the 2016 Dry Riesling, typically, well, from year to year it has this very consistent taut minerality to it, there's nice tension through it, which makes it a really, really balanced and expressive wine, on the other end it also has pretty ripe fruit expression, so there's a lot of peach and stone fruit, a little bit of apple to kind of flush it all out, but at the end it finishes dry and crisp. Jameson Fink: Yeah. Even with Rieslings that have some sweetness to them especially in cool climate regions I think people would be surprised on how dry they drink, because they've got that great acidity, they've got that zip, too, so even though there's that sort of sense of sweetness type of expression when you kind of finish it with that acidity and liveliness that actually might even taste drier than a lot of quote on quote, dry wines made from other grapes. Alex Peartree: Yeah. Definitely. Jameson Fink: Yeah. Don't be afraid of a little sweetness in your Riesling. Alex Peartree: Absolutely, not. No. Jameson Fink: Yeah. And I think, it's also that we said about the Finger Lakes is that you can find Riesling in every shape and form like from bone dry to sort of German style exquisite nectar dessert wines. Alex Peartree: Yeah. They do a lot of late harvest wines up there, and they actually have a good production of Ice wine, because in certain years it actually does get cold enough in the winter to do a traditional Ice wine harvest where you're letting the grapes hang on the vine through December, January, and harvest them, which is not something I would ever do, but I'd totally drink the wine. Jameson Fink: Yeah. I spent one day in a summer years ago, one day, picking grapes and it was the most back breaking work I've ever done. I can't imagine what it's like. I think you have to, do they have to take off every single berry? Alex Peartree: Yeah. They got to weed out the specific berries, and I believe they can't really wear gloves because they need to have dexterous fingers. Jameson Fink: Oh, my God. Yeah. Alex Peartree: t's crazy. Right? Jameson Fink: I don't know, maybe I'd volunteer for one day of that kind of labor, I have a lot of admiration for people who can handle that, not me. Let's move from Riesling, let's talk about Rosé, which is everywhere, which is great. I want to talk about the Sheldrake Point 2017 Dry Estate Bottled Rosé, which you gave 90 points to. Are you seeing more and more Rosé from the Finger Lakes? Alex Peartree: Yeah. Over the years there's definitely been a Rosé boom, and I think that goes across the board for most regions, however, it doesn't mean that every region produces an amazing Rosé, and I think for the Finger Lakes, because it's a cooler climate it actually produces a really nicely balanced Rosé. The Sheldrake is a 100% Cabernet Franc Rosé, which I think is a lovely style of Rosé, you kind of get the herbalness and like the spicy kind of berry notes of Cabernet Franc, but you also blend in later stone fruit notes, and a little bit of that crisp mineral zing. Jameson Fink: Yeah. I really like Cab Franc Rosé. One thing I was thinking about recently with rosé is when you drink a lot of sort of pale nondescript kind of watery ones you don't really get the sense of the grape that it's made from, it sounds kind of silly, and I've written about this before, like with the Cab Franc Rosé, I mean, kind of with your eyes closed you get those notes of sort of like more savory notes that Cabernet Franc has so I think it makes a really distinct Rosé that stands out from a lot of kind of watery, bland plonk. Alex Peartree: Definitely. Yeah. Beyond Cabernet Franc, the Finger Lakes also produces Pinot Noir Rosés, Rosés from Lemberger, Blaufränkisch, so they really kind of hit the whole gambit in terms of Rosé. Jameson Fink: When we talk about Cabernet Franc in Rosé form, and in red form, if I'm a Loire Cabernet Franc fan is this kind of my jam? Alex Peartree: It's definitely more on the old world style. The Finger Lakes kind of has a nice balance between new world and old world, it's not going to be ultra ripe, it'll be a little bit more savory, and herbal, and spicy. A little bit lighter in profile than some of the new world offerings, so yeah, I would maybe make a case that's its more akin to Loire. Jameson Fink: With a lot of these red grapes, and the weather there, you know we talked about snow earlier, is it a problem getting grapes ripe? Is that an issue every year? Alex Peartree: Well, not in the past few years. Jameson Fink: Right. Yeah. Alex Peartree: There's definitely been a lot of warming effect going on in the past few years, and in 2016, and from what I'm hearing from 2017 it's definitely been some pretty warm vintages, but even in the past with cooler vintages know it hasn't really been an issue getting the grapes ripened, it was just more of kind of a vineyard management deal. Jameson Fink: Another wine I wanted to talk about that I've had from the Finger Lakes that I wanted to mention, too, is sparkling wine. I've started to see a lot more sparkling wines and very serious wines have spent years on the lees, and is sparkling wine coming on in the Finger Lakes? Alex Peartree: Well, New York actually has a pretty rich history of sparkling wine, and they had sparkling houses way back pre-prohibition, unfortunately they closed, they shuttered during prohibition, and now a lot of producers are revitalizing that, and one of them is Wiemer, the other is Doctor Frank, which they produce traditional method, sparkling wines with Chardonnay, and Pinot. Jameson Fink: Look out for sparkling wines, too. Alex Peartree: Definitely. Jameson Fink: Hey, we'll be to the show here shortly, but since you're here I know you're already a fan of wine podcasts, why don't you check out our other show called, The Wine Enthusiast Podcast, download it wherever you get podcasts. The third wine I want to talk about is something, a grape, that I really like, and that I kind of got most familiar with in Washington state, but when I was out a few years ago I tried a lot of blends, and single variety versions that I really like and it's Lemberger, it's the Damiani 2016 Sunrise Hill Vineyards Lemberger, 90 points. For people who don't know what is Lemberger? What is it like? Alex Peartree: Lemberger, or as they call it in Austria, Blaufränkisch, which they're the same grape. I kind of would describe it as a similar body to a Cabernet Franc, except it's more on the darker fruit notes, maybe more like a sour dark cherry, a little bit of that spicy dark brambly notes, and definitely pepper. This one from Damiani, I really enjoyed it when I tasted it. It's from a vintage that it had a drought in the middle of the summer, so this actually resulted in lower yields, concentrated berries, so this actually has a really nice depth to it, which I wrote in my note, it's like it's showing its Hungarian oak on its sleeve right now, so it's a little oaky right now, but I think in a few years it'll all balance out, and it actually has that nice ripe fruit, very, very, grippy tannins to help it extend a few more years. Jameson Fink: That's a good point about oak, I mean, there are a lot of people who are sensitive to oak, or really don't like sort of oak that's out there and in your face, I've been on record as enjoying oak, especially in white wines. I think that's something that people don't realize is that sometimes oak can be like you said, like it's wearing on its sleeve, but it's pretty incredible, that's one of the great things about cellaring wine you can just, I mean, even like one, or two, or three years you can really see that oak kind of integrate and then it's just more like bringing something to the party and not putting a lampshade on it's head. Alex Peartree: Definitely. You can't just think about wine as you're drinking it right now you have to kind of have the foresight to see where it would go in a few years, and if all the components are there, but it's just not kind of hitting its stride right now, it might mean that it needs a few more years to settle out, and integrate further. Jameson Fink: I think that's where you can start understanding like on a review, like sort of the drinking windows, I mean that's sort of taking your experience with wine, and region, and wine making styles, and saying, this is something you want to hold onto for a few years, not that it would be unpleasant now, but just sort of noting that this is why I say, drink from 2020 with this wine. Alex Peartree: Exactly. I mean, they're all, we do try to give drinking windows, and they're all relatively subjective, but we do try to offer a really kind of honed idea of when this should be best enjoyed. Jameson Fink: Then with Lemberger, I mean this obviously sounds like a more serious wine, like one you would hold onto, are there more sort of like, is it a grape that can be like a drink now type of style? Alex Peartree: Definitely. There are plenty of Lemberger, or Blaufränkisch examples in the Finger Lakes and they kind of switch labeling, some do, say Lemberger, some say Blaufränkisch, and through my tastings I had plenty that were not as oaky right now, and some that might not even have any oak at all, and they're just pretty fruit forward, but still grippy, nice braid acidity, it's just a well balanced easy drinking wine. Jameson Fink: Yeah. It's interesting when I had it in Washington, the versions I've had, have been a little more on the grippy tannic side, but they're from an area like Red Mountain, which is like the polar opposite of- Alex Peartree: Yeah. Jameson Fink: The Finger Lakes, like a really hot, baking region in Eastern Washington, so it's interesting to see the grape, and that's something that's really kind of fun and geeky to do is to try a grape from different regions, like a hotter region, a cool climate region, and kind of see how obviously wine making has something to do with it, but to really get sort of a handle on a region. Alex Peartree: Yeah. Exactly. I mean, that's what wine is all about your kind of exploring a region through drinking the wine, and as you said, if you try a Blaufränkisch from a warmer region verse Blaufränkisch from a cooler region you'll definitely understand what happens in the vineyard and why one is bigger than the other. Jameson Fink: I also want to talk about availability of the wines, because wine I was living on the west coast, in Seattle, I never saw any Finger Lakes wines, and that's one of the great things about being out here is that I can go to restaurants and there's a great support for all the wines of New York, really, and we're just talking about the Finger Lakes, but there's certainly more regions. What's your take on are we going to see New York wines more nationally? Are people on the west coast enjoying them more? Is it an issue of production, or just people haven't been exposed to them, yet? Alex Peartree: Yeah. Well, definitely here there's a really big drink local thing going on, so you'll see Finger Lakes wines all throughout the east coast, and especially in New York City. There are a good number of wineries that distribute out to the west coast, and I would say Wiemer, maybe Red Tail Ridge, and possibly Glenora are a few that have kind of spread their distribution out there, so you should definitely keep an eye out for them. It's not really an issue of production, it's more of an issue of people wanting to explore what the Finger Lakes has to offer. Jameson Fink: Yeah. They should just, well, I will just say, you just got to go and visit, because it's really, I mean, when you see the views of the vineyards with the lakes behind them it's really, really stunning. Alex Peartree: Oh, God. It's gorgeous. When I used to live up there, and I was just, it was amazing driving to and from work, I used to live in Ithaca, and drive that every day, and I would come over the ridge, and you would just see this sprawling giant lake, it's like you don't have any words for it. That was awful. Jameson Fink: Yeah. That wasn't awful. One last thing I want to talk about, too, is visiting, I love sort of visiting wine country, and food, and stuff. Have you been F.L.X. Wienery? Alex Peartree: I actually haven't been yet. I'm dying to go and I'm dying to see Chris Bates other restaurants like F.L.X. Table, but I haven't been yet, actually. Jameson Fink: Yeah. He's a master sommelier, and he has a couple restaurants. Alex Peartree: He has a winery- Jameson Fink: Yeah. Alex Peartree: As well. Jameson Fink: And winery. Alex Peartree: He's the jack of all trade. He actually also has F.L.X. Provisions, which is a shop that sells wines, and ciders, and all the delicious local things from the Finger Lakes. He is really doing it all. Jameson Fink: Yeah. If you go to the Finger Lakes, F.L.X. Wienery, they make hotdogs and sausages. They make almost everything there, and what's great about it is if you bring a Finger Lakes wine there, there's no corkage fee for it, which is a great way to enjoy your day, and also he has like a fridge with a bunch of really cool esoteric wines, too, if you want to take a break from Finger Lakes wine to have a beer, too, it's a really cool place, but it's really also an exciting place for eating, and drinking, and also like you said, cider, and all kinds of, I mean, you can really spend a lot of time there visiting wineries, and eating, and drinking your way through. Alex Peartree: Yeah. I mean, the Finger Lakes has a lot more to offer than wine. It's a really big agricultural area, as well, like for cider, for cheese, orchards, for apples, and peaches, and cherries, like it really has it all. If you wanted to create an itinerary there where you sprinkled in a little bit of wine, and a little bit of cheese, and then some hiking, and you know going to check waterfalls, it's like you could hit everything. It's amazing. Jameson Fink: Well, I think we've made the case for visiting the Finger Lakes, and drinking the wines from the region. Alex, thanks for joining me on the show, today. Alex Peartree: Thanks for having me. Jameson Fink: And thank you for listening to the What We're Tasting Podcast, sponsored by Vivino wine made easy. The wines we discussed today were The Hermann J. Wiemer, 2016, Estate Bottled and Grown Dry Riesling. The Sheldrake Point 2017 Dry Estate Bottled Rosé. And the Damiani 2016 Sunrise Hill Vineyards Lemberger. Find What We're Tasting on iTunes, Google Play, or wherever you find podcasts. If you like today's episode, please give us a five star rating on iTunes, leave a comment, and tell your friends. What We're Tasting is a Wine Enthusiast Podcast. Check out Wine Enthusiast online at winemag.com ...
2016 Gamay Noir 2016 Dry Riesling 2015 Gerwurtz Cab Franc Rose Cab Franc 2005 Cab Franc 2017 Cab Franc/Cab Sauv 2017 Cab Franc Appassamiento Contact details www.sheldrakepoint.com www.instagram.com/sheldrakepoint www.facebook.com/SheldrakePoint Intro and outro musicThe New Investorshttp://newinvestors.dk/Contact: glenn@velournet.dk Guests: Dave Breeden, Kim White Date interviewed: 9 July 2018 Contact: hello@interpretingwine.com www.instagram.com/interpretingwine www.facebook.com/interpretingwine www.twitter.com/winepodcast
In this episode we enjoy Mason's pick, Dr Heidamanns-Bergweiler Dry Riesling.
The 2016 Dry Riesling from Empire Estates provides our introduction to New York State in our eleventh episode of The Make America Grape Again Podcast. This wine is sourced from a number of different vineyards in the Finger Lakes AVA. With 100 wineries and roughly 11,000 planted acres of vineyards, the Finger Lakes AVA has one of the highest concentration of wineries outside of California. Indeed, New York as a whole ranks third in terms of grape production (by volume) after California and Washington. In this episode, we talk a little bit about the history of Riesling, and about the etymology of grape names, which can be a fun, exciting philosophical endeavor. We also talk about how simplicity can be a very good thing with wine, and why Riesling does not have to be sweet, despite what the few bottles in your grocery store seem to tell you. From the Tech Sheet for the 2016 Dry Riesling (which we did not have when we recorded this episode, sadly): Harvest occurred over a two-week period from October 6th right up to a major rain event on October 21st; allowing the grapes to be picked at peak ripeness. Each vineyard site was vinified entirely separately to best bring out individual character; from cold soaking decisions, to fermentation style, to storage in stainless steel or neutral oak. After resting through winter and spring, the wines were then blended together and bottled in early summer. The vineyard sites have a mix of mineral soil types ideal for dry Riesling, including: shale & gravel, shale & clay, sand over shale, and limestone & shale.
This is Good Wine Hunting, a podcast where amateurs can prove the world of wine is not that scary. This is our journey of discovery and drinking. And please share your own wine journey #GoodWineHunting
In our latest podcast, we discuss how MBTB fans fell in love with Michigan wine, the wonders of Dry Riesling, what we’ve been drinking, upcoming events and more.
Wine Road: The Wine, When, and Where of Northern Sonoma County.
Wine Road Episode 26- A Dry Riesling Cheers! to Farmers Market Season. In this episode we kick off the show with The Wine of the Day, a Dry Riesling from Dashe Cellars and discuss the varietal Along the Wine Road as well as the coincidental Book of the Day “Riesling Rediscovered". Dj Bethy Beth and Millie then chat about all things Farmers Markets in Sonoma County. Finishing off this episode Dj Bethy Beth plants the seed of the upcoming Wine Road event Wine and Food Affair this Fall. Wine Road provides the Wine, When and Where of Northern Sonoma County with news on events, wineries, wines, dining options, activities, and places to stay. Wine Road — https://www.wineroad.com Show Notes: 0:35 Farmers Market Season 0:50 Wine of the Day- Dashe Cellars 2015 Dry Riesling 2:40 Rieslings Along the Wine Road 3:40 Book of the Day- Riesling Rediscovered: Bold, Bright and Dry by John Winthrop Haeger 6:10 Farmers Markets in the Area 9:13 Sonoma County Farm Trails 11:40 Wine Road’s Wine & Food Affair Winery Links: Riesling Producers • Clos Du Bois • Dashe Cellars • Davis Family Vineyards • The Flight Deck • Francis Ford Coppola Winery • Gustafson Family Vineyards • Harvest Moon Winery • Kendall- Jackson • La Crema Winery • Ramazzotti Wines • Rodney Strong Vineyards • Sunce Winery • thumbprint cellars Farmers Market Links: • Sonoma County Farm Tails • Cloverdale Tuesday Night Market • Healdsburg Wednesday pm/Saturday am Markets • Occidental Friday Night Market • Sebastopol Sunday Morning Market Other Show Links: • Riesling Rediscovered: Bold, Bright and Dry by John Winthrop Haeger • Wine & Food Affair Credits: The Wine Road podcast is recorded, mixed, and mastered at: Threshold Studios Sebastopol, CA
The 2010 Dry Riesling has a classic pale straw color with a crisp green hue. The nose shows typical Keuka Lake minerality with fresh lemon citrus and apple with an intriguing blossom aroma. The palate shows wonderful tight acid that balances out the fruity residual sugar enhancing the floral and bringing out the bright tangerine flavors. The palate also displays the slatey mineral characteristics that typify Dr. Frank's Rieslings. Serve with all fin fish and shell fish. This wine has great aging potential. The post The Sipping Point Radio – 8/04: Finger Lakes Riesling appeared first on Laurie Forster | Wine Expert | Wine Coach | Wine Speaker.
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