Robert Dentice
Robert Dentice
Stonecat Cafe is next to Bloomer Creek and I believe used to be owned by Bloomer Creek before they sold it to the chef.
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Eminent
- Thread starter Sharon Bowman
- Start date
Stonecat Cafe is next to Bloomer Creek and I believe used to be owned by Bloomer Creek before they sold it to the chef.
Sharon Bowman
Sharon Bowman
Musing this morning about the tasty and unusual Edelzwicker that Kim is making at Bloomer Creek. It has Cayuga White in it! It is peppery, a little bitter. Very cool blend.
It's funny, too, how in the region the debate over hybrids rages on (or simmers on, or what have you).
Truly awful (but truly interesting) monovarietal hybrids were being poured at Atwater: we tried two, including a Niagara that was disgusting and fun, with a pure, foxy top note that fascinated, and a lean, grape-juicy sweet body.
Everyone referred to red blends with some hybrid in them as "pizza wine." At Red Newt, one tasting room associate said she "puts a bottle in the red sauce and serves a bottle with the food."
At Ravines, they are making a great and cheap red that is a blend of Cabernet Franc and Noiret. A hair over $12 and you've got a wine that tastes great with barbecue on a rooftop in Brooklyn.*
*Hypothesis empirically tested.
It's funny, too, how in the region the debate over hybrids rages on (or simmers on, or what have you).
Truly awful (but truly interesting) monovarietal hybrids were being poured at Atwater: we tried two, including a Niagara that was disgusting and fun, with a pure, foxy top note that fascinated, and a lean, grape-juicy sweet body.
Everyone referred to red blends with some hybrid in them as "pizza wine." At Red Newt, one tasting room associate said she "puts a bottle in the red sauce and serves a bottle with the food."
At Ravines, they are making a great and cheap red that is a blend of Cabernet Franc and Noiret. A hair over $12 and you've got a wine that tastes great with barbecue on a rooftop in Brooklyn.*
*Hypothesis empirically tested.
Greg Hirson
Greg Hirson
originally posted by Sharon Bowman:
It's funny, too, how in the region the debate over hybrids rages on (or simmers on, or what have you).
A few years ago I tasted a TBA-style Vignoles at Anthony Road. That grape has the potential to make a really nice botrytised wine.
Christian Miller (CMM)
Christian Miller
It's funny, too, how in the region the debate over hybrids rages on (or simmers on, or what have you).
Truly awful (but truly interesting) monovarietal hybrids were being poured at Atwater: we tried two, including a Niagara that was disgusting and fun, with a pure, foxy top note that fascinated, and a lean, grape-juicy sweet body.
Everyone referred to red blends with some hybrid in them as "pizza wine." At Red Newt, one tasting room associate said she "puts a bottle in the red sauce and serves a bottle with the food."
At Ravines, they are making a great and cheap red that is a blend of Cabernet Franc and Noiret. A hair over $12 and you've got a wine that tastes great with barbecue on a rooftop in Brooklyn.*
*Hypothesis empirically tested.
Niagara is a native labrusca, rather than a hybrid, with all the extreme grapy-foxiness that implies. Regarding white hybrids, I have had terrific Traminette and Vignoles wines from Michigan, NY and Missouri. IMHO Seyval, Vidal and Cayuga can do good yeoman work in the fresh simple balanced white realm, better than many a Pinot Grigio. The biggest hybrid surprise for me recently were from some of the ultra-cold tolerant grapes in marginal climates, such as two nice subtly peachy La Crescent whites from Vermont last year.
I'm not much of a fan of red hybrids, although I've had some good Norton based blends and rose' and a decent Marquette. Haven't tasted the new wave like Noiret yet.
Robert Dentice
Robert Dentice
originally posted by Sharon Bowman:
At Ravines, they are making a great and cheap red that is a blend of Cabernet Franc and Noiret. A hair over $12 and you've got a wine that tastes great with barbecue on a rooftop in Brooklyn.*
I was shocked at how good the Noiret is at Ravines.
I would love to see the results of a carbonic maceration on Noiret.
originally posted by Christian Miller (CMM):
I'm not much of a fan of red hybrids, although I've had some good Norton based blends and rose' and a decent Marquette. Haven't tasted the new wave like Noiret yet.
The new wave indeed. Per Jancis, "named and released in 2006."
The breeding history is long and complex. Sex, sex, sex, is that all they think about at Cornell? "Noiret is therefore an extremely complex Vitis riparia, Vitis labrusca, Vitis vinifera, Vitis aestivalis, Vitis lincecumii, Vitis rupestris, and Vitis cinerea hybrid."
Niagra, OTOH, is subtitled, "The foxiest American hybrid of them all."
Apparently a Concord X Cassady hybrid. Cassady, though, is labrusca.
Confusingly, and news to me, Concord appears to be a hybrid itself. It is named for the town of its discovery (the one in Massachusetts), and was not an intentional hybrid, but was wild labrusca that met some local vinifera on the sly.
Who knew?
Apparently a Concord X Cassady hybrid. Cassady, though, is labrusca.
Confusingly, and news to me, Concord appears to be a hybrid itself. It is named for the town of its discovery (the one in Massachusetts), and was not an intentional hybrid, but was wild labrusca that met some local vinifera on the sly.
Who knew?
Oswaldo Costa
Oswaldo Costa
All this talk of hybrid sex is decidedly kinky.
originally posted by Oswaldo Costa:
All this talk of hybrid sex is decidedly kinky.
You should read that Noiret article in Jancis. I'm still fanning myself.
originally posted by Sharon Bowman:
Everyone referred to red blends with some hybrid in them as "pizza wine." At Red Newt, one tasting room associate said she "puts a bottle in the red sauce and serves a bottle with the food."
That kind of language really irks me. I dislike typecasting and it seems so narrow to think of wines in just one way. (But perhaps it helps to present a clear sales message, so what do I know)
I also really dislike these cutesy expressions like 'pizza wine'. Why not actually describe the wine!
Grump expressed.
Sharon Bowman
Sharon Bowman
My pairing of the Ravines had more terroir built in.
No, but I hear you; it's a bit salesmannish to talk about wine in those terms. Like "summer quaffer" or whatever.
No, but I hear you; it's a bit salesmannish to talk about wine in those terms. Like "summer quaffer" or whatever.
U
Unknown
Guest
originally posted by Rahsaan:
I also really dislike these cutesy expressions like 'pizza wine'. Why not actually describe the wine!
because repeatedly writing "it tastes like teh carbonic grenache from mediocre terroir" can cause rsi.
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U
Unknown
Guest
originally posted by Sharon Bowman:
it's a bit salesmannish to talk about wine in those terms. Like "summer quaffer" or whatever.
then again, it is less salesmannish to turn every "summer quaffer" into a "9.99 wine that drinks like a grand panjandrum from teh holy empire of hooch that would otherwsie retail for 9999.99"?
words is information. in the right crowd, "pizza wine" can be exactly teh right level of signal.
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Sharon Bowman
Sharon Bowman
Typical.
U
Unknown
Guest
originally posted by Sharon Bowman:
Typical.
nows we's gettin recursive. "typical" is the bane of every grower denied teh legalistic hoop for trying.
a better cause for concern is what teh relevance of generic classifications like "grand panjandrum from teh holy empire of hooch" is in the late-early 21st century at all?
when i waddle to teh fatputer to browse www.lard-2Ur-door.com, "pizza wine" is far more helpful to me than aoc this, or docg that.
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U
Unknown
Guest
originally posted by Robert Dentice:
I think the future of the Finger Lakes is Pinot Noir.
The Rieslings are nice but in my opinion can't compare to Germany, especially at similar price points.
I can't think of many other regions in the world that can make Pinot of this quality/style under $25.
what are the soils / typical exposures?
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Others who know better should chime in, but there is a lot of shale (the famous gaseous Marcellus). In some other spots limestone. Clay and such on top, in some places deep, in others shallow.originally posted by fatboy:
what are the soils / typical exposures?
In other spots there is glacial mishmash that can be different every 10m.
I think the quality of typicity was mine.originally posted by fatboy:
originally posted by Sharon Bowman:
Typical.
nows we's gettin recursive. "typical" is the bane of every grower denied teh legalistic hoop for trying.
a better cause for concern is what teh relevance of generic classifications like "grand panjandrum from teh holy empire of hooch" is in the late-early 21st century at all?
when i waddle to teh fatputer to browse www.lard-2Ur-door.com, "pizza wine" is far more helpful to me than aoc this, or docg that.
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