Eminent

originally posted by Sharon Bowman:

Wish they would try indigenous yeasts.
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YES!

The winemaker from Silver Thread told me that he felt that non-indigenous yeast allowed him to have more control and to express the terrior of his single vineyards.

Although I think this is complete bullshit, I must say his single vineyard Rieslings are distinctive.

What I don't know is if he used different yeasts or the same for all of his vineyards.
 
originally posted by Robert Dentice:
originally posted by Sharon Bowman:

Wish they would try indigenous yeasts.
Click to expand...

YES!

The winemaker from Silver Thread told me that he felt that non-indigenous yeast allowed him to have more control and to express the terrior of his single vineyards.

Although I think this is complete bullshit, I must say his single vineyard Rieslings are distinctive.
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Why do you think it is complete bullshit?

What about holding one variable constant wouldn't allow you to highlight differences in another?
 
originally posted by Levi Dalton:
originally posted by VLM:
originally posted by Sharon Bowman:
originally posted by VLM:
Telling people the risks they should take to make their wine when there are real financial consequences to failure and you are not in the same boat yourself can be presumptuous.
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That's kind of an easy straw man. They are striving to make fine wines, not just to scrape by or to make standard-issue fare. It would be a risky step for them, of course, but it's not presumptuous to wonder if their wines wouldn't be better with the native yeasts. There are reasons people do risk it, even in places (as Joe mentions) such as the Chablisien or around Nantes.
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OK, I yield and withdraw my comment.
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WTF?

Bullshit.

If you are going to play Redneck on the wine boards you can't just go and give up when the middle class folks tell you to buck up and have more of their white wine values.

Seriously, why do I even have to say this? What has become of you?

A loss.
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I have to think about the twins.
 
originally posted by VLM:

What about holding one variable constant wouldn't allow you to highlight differences in another?
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Depends whether you think yeast are part of terroir or not.

If the variable you're holding constant is part of the effect you seek to measure, you're screwing up.
 
originally posted by Levi Dalton:
originally posted by Sharon Bowman:
Visited Heart & Hands, Ravines, Red Newt, Atwater, Anthony Road, Kemmeter, Bloomer Creek and Hermann J. Wiemer, and managed to drink wines (a rose and a red pinot noir) from Forge as well as a riesling from Red Tail Ridge.

Drank Eminence Road before going and after returning; it wasn't on lists we saw in the region.

I'll jot down some impressions in a little bit. But of the different places visited, Bloomer Creek was the one that stuck out, quite far.
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Not Wiemer? They use the iYeasts.
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So does Kemmeter. I just found much more outlierliness in the BC wines.

The wishing for indigenous yeasts was specifically for the case of Heart & Hands, though if I were a cruel god, I would have 'em all give it a bash.
 
originally posted by VLM:
originally posted by Levi Dalton:
originally posted by VLM:
originally posted by Sharon Bowman:
originally posted by VLM:
Telling people the risks they should take to make their wine when there are real financial consequences to failure and you are not in the same boat yourself can be presumptuous.
Click to expand...

That's kind of an easy straw man. They are striving to make fine wines, not just to scrape by or to make standard-issue fare. It would be a risky step for them, of course, but it's not presumptuous to wonder if their wines wouldn't be better with the native yeasts. There are reasons people do risk it, even in places (as Joe mentions) such as the Chablisien or around Nantes.
Click to expand...

OK, I yield and withdraw my comment.
Click to expand...

WTF?

Bullshit.

If you are going to play Redneck on the wine boards you can't just go and give up when the middle class folks tell you to buck up and have more of their white wine values.

Seriously, why do I even have to say this? What has become of you?

A loss.
Click to expand...

I have to think about the twins.
Click to expand...

Bless your heart.
 
originally posted by Robert Dentice:
originally posted by Sharon Bowman:
Wish they would try indigenous yeasts.
Click to expand...
YES!

The winemaker from Silver Thread told me that he felt that non-indigenous yeast allowed him to have more control and to express the terrior of his single vineyards.

Although I think this is complete bullshit, I must say his single vineyard Rieslings are distinctive.

What I don't know is if he used different yeasts or the same for all of his vineyards.
Click to expand...
Ah, Silver Thread! I wonder how these wines compare to the beautiful wines of the original Silver Thread?

A few weeks ago I had a recent vintage of Dr. Frank's Rkatsiteli, 2011 if I remember correctly. This wine was stunningly good; rich, balanced, long. Possibly the best Finger Lakes wine I've ever had - certainly up there with the legendary Wiemer Riesling Reserve 2001.
 
originally posted by Sharon Bowman:
Drove by it, while listening to The Harder They Come, of all things.
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Great soundtrack.

You really missed out. Who could forget such wines as Greatful Red [sic], A Whiter Shade of Pale, Purple Haze, Piece of My Heart, etc.

Truly the worst wines I have ever tasted.

Any chance you ate at Dano's Heuriger? Love that place.
 
originally posted by Sharon Bowman:
originally posted by mlawton:
And the restaurant at Red Newt was good, if a bit over ambitious.
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Was this before or after the chef died? (That sounds flip, but I am not trying to be.)
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Wasn't that Suzanne's?
 
originally posted by Jeff Connell:
originally posted by Robert Dentice:
originally posted by Sharon Bowman:
Wish they would try indigenous yeasts.
Click to expand...
YES!

The winemaker from Silver Thread told me that he felt that non-indigenous yeast allowed him to have more control and to express the terrior of his single vineyards...
Click to expand...
Ah, Silver Thread! I wonder how these wines compare to the beautiful wines of the original Silver Thread?
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When I stopped at Silver Thread several years ago, when Richard Fiegel was still in charge, I asked about spontaneous ferments. The tasting room person (not Richard) told me that Richard was concerned about the potential downsides, and usually innoculated to reduce the risks.

Silver Thread at the time also had issues with getting grapes certified as organic despite their vineyard practices, mainly because of spraying in adjacent vineyards.

A few weeks ago I had a recent vintage of Dr. Frank's Rkatsiteli, 2011 if I remember correctly. This wine was stunningly good; rich, balanced, long. Possibly the best Finger Lakes wine I've ever had - certainly up there with the legendary Wiemer Riesling Reserve 2001.
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The Rkatsiteli can age in interesting ways, too. I remember particularly a bottle Mark Criden shared.

Dr. Frank produced an excellent Riesling Reserve in 2001 as well. [I don't have any Wiemer from 2001, though I still have a bottle of the Wiemer Riesling Reserve from 2002 that won the Governor's Cup.]
 
Someone mentioned that the husband had taken over the cooking duties and that the food was simpler than it had been in the past. Our intended lunch there did not come through, though, because of the alluded-to unexpected ER trip.
 
I believe my Red Newt restaurant experience was prior to the chef passing as it was a while ago. I've also liked Stonecat Cafe if it's the place on the main street in Watkins Glen that is combined with a brewery. The new BBQ place set back from the street next to the Napa Auto Parts is also very good.
 
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