Standing Stone 2006 Gewurztraminer

Gewurztraminer is one of those grapes that you either love or hate. I happen to be one of those people that loves great spicy Gewurztraminer and luckily for me the Finger Lakes offer many great bottles. Historically speaking Gewurztraminer has found its greatest success in Alsace France, which is why it also excels here in the cool climate of the Finger Lakes. When fully ripened Gewurztraminer tends to have higher levels of sugar, that in turn requires the wine be higher in acidity to achieve balance. This need for a higher level of acidity requires the grapes to be grown in a cooler environment that allows the acidity to remain for a longer period of time.

Standing Stone located on the east side of Seneca Lake is home to some of the oldest vinifera plantings in the Finger Lakes. They currently own much of the Gold Seal vineyards originally planted back in 1972. The age of these vines is a rarity here in an area that has only recently embraced vinifera grapes. Standing Stone is known for making great Gewurztraminer and the 2006 is no exception. This copper colored wine offers attractive notes of lychee, grapefruit and orange on the nose. This medium to full bodied wine delivers a nice compliment of candied ginger and lemon grass carried forward by a core of zest and spice. Though Gewurztraminer makes a great aperitif it is really at home when paired with food. It especially lends itself well to spicy foods. The full- bodiedness of the wine allows it to stand up to a host of bold flavors.
I found that it paired excellently with this recipe for spicy bacon wrapped shrimp.

Grilled Bacon Wrapped Shrimp:

Marinade:
-½ C lemon juice (fresh squeezed)
-¼ C soy sauce
-1 tbsp sesame seed oil
-2 tsp chili oil

-1 lb large shrimp
-½ lb bacon cut in half (not thick cut)
-1 tbsp lemon zest
-sea salt
-freshly ground pepper

-whisk together marinade
-marinade shrimp for 20-30 minutes cover and in the fridge
-make sure to use regular thickness bacon.
-If you use to thick of bacon it will not cook as fast as the shrimp.
-wrap with bacon securing with a toothpick
-sprinkle with lemon zest, salt and pepper
-grill until shrimp just turns pink.
-be careful not to over cook as the shrimp will loose their tenderness

Lamoreaux Landing 2005 Cabernet Franc

Located half way up the east side of Seneca Lake sits Lamoreaux Landing. Within this magnificent Greek revival building you can find a variety of reasonably priced Finger Lakes wine. Anyone planning a trip up Route 414 should make a point to stop by this winery for some great wine and amazing panoramic views of Seneca Lake!

As previously discussed here the 2005 vintage in the Finger Lakes yielded some really great wines, especially reds. Lamoreaux Landing’s vineyard location is ideally situated on Seneca Lake to benefit from the deep warm waters and the predominantly westerly wind.

This dark garnet Cabernet Franc was medium in body with a nose of black currant, licorice and a fleeting hint of olives. The palate is filled with black cherry, vanilla and spice which are nicely accented by a nice background of mineral and oak. (FLB: 7.5/10)

This wine pairs well with grilled chimichurri skirt steak served with yellow rice and steam broccoli.

Chimichurri Marinade:

-2 lbs skirt steak
-1/4 cup (250ml) extra virgin olive oil
-1 Tbsp chopped thyme (Finger Lakes)
-1 Tbsp chopped oregano (Finger Lakes)
-1 Tbsp chopped flat-leaf parsley (Finger Lakes)
-1 chipotle chili in adobo sauce, chopped
-1 Tbsp sweet Spanish paprika
-1 Tsp cumin
-3 cloves garlic, finely chopped (Finger Lakes)
-3 Tbsp red wine vinegar
-1 onion (Finger Lakes)
-½ tsp sea salt
-freshly ground black pepper

-assemble marinade
-marinade steak over night in a zip top back
-preheat grill to Hi
-pat dry steak
-season with salt and pepper
-coat grates with oil on a paper towel
- sear on each side until desired internal temperature is reached

McGregor's 2006 Red Wine Barrel Tasting

As always the red wine barrel tasting event at McGregor’s on the east shore of Keuka Lake was excellent. We tasted through 6 offerings from the 2006 vintage. Compared to 2005 the summer of 2006 was cooler and wetter. However, this was off set by a nice fall that allowed the grapes to mature fully. Generally speaking these wines are less extracted and more medium bodied then the ‘05’s. Many of the wines listed below are produced in small numbers so be sure to hunt these gems out early.

2006 Pinot Noir: This varietal continues to show promise when crafted with talented hands. Pinto Noir’s ability to reflect terrior makes it perfectly suited to the slate filled vineyards of the Finger Lakes. This ruby red Pinot Noir opens with a pronounced presence of sour cherry and spice on the nose. The medium body is filled with smooth tannins that leads to a silky finish. A very food friendly Pinot! (FLB: 8.5/10)

2006 Cabernet Franc: A traditional blending grape in Bordeaux, here in the Finger Lakes as well as the Loire Valley it stands very proudly on its own. Due mostly to the early ripening of this varietal it is one of the rising stars. When planted in the best vineyard sites it can truly excel here. The garnet color of this wine leads to a great nose filled with blackberry and smoke. The broad tannins show great structure in the wine and the nice hint of vanilla rounds off the body nicely. (FLB: 7.5/10)

2006 Merlot: This is a varietal along with Cabernet Sauvignon that only really excels in great vintages. This was perhaps my least favorite of the wines we tasted however still a nice effort considering the vintage. Its nose of leather and spice is followed by cherry and very dry tannins. The after taste seemed to lack any dimension, hopefully this will change with some more time in the barrel. (FLB: 6/10)

2006 Cabernet Sauvignon: A very late ripening varietal that really benefits from an extended hang time. The longer it is allowed to develop the more complex and integrated the flavors become. An under rated varietal in the Finger Lakes that can be impressive when judicious vineyard management and quality wine making is combined. This Cabernet Sauvignon has an attractive nose of leather and smoke giving way to a palate of sweet cherry with chocolate becoming more prominent on the long finish. (FLB: 8/10)

2006 Rob Roy Red: A blend of Cabernet Franc, Cabernet Sauvignon and Merlot. Unlike traditional Bordeaux blends Cabernet Franc makes up the majority of this blend with its attractive nose of sweet and spice that nicely compliments the blackberry and leather notes on the palate. The smooth dry tannins lead to a nice mouth watering finish.
(FLB: 8.5/10)

2006 Black Russian: A blend of two virtually unheard of varietals, Saperavi and Sereksiya. These two grapes from Eastern Europe combine to create a truly unique wine. The first thing most people notice is the color in the glass that can almost appear to be black. With a nice presence of oak and perfume on the nose the palate exudes plum and blackberry that integrate perfectly with the smooth round tannins. Over all just a great effort that will pair great with venison or roast lamb and will surely age for at least 5-10 years! (FLB 9/10)

Prejean 2006 Pinot Gris

Pinot Gris is quietly making its presence known in the Finger Lakes. From the handful that I have tried from varies producers it seems to suggest that there is a bright future for this varietal here in the Finger Lakes. Pinot Gris and Pinot Grigio may seem to be two different wines when compared side by side but the difference is not in the varietal but in style. Pinot Gris from Alsace France tends to be fuller bodied and generally on the sweeter side resulting in great viscosity and a long lasting finish. Pinot Grigio from Italy tend to be more medium bodied, drier and more fruit forward.

Like many of the other varietals that excel in the Finger Lakes Pinot Gris excels in soils rich in slate which in the final wine results in a nice edge of minerality that can carry the fruit forward. Minerality may seem like an elusive term to some but it’s presence is very integral in achieving balance.

This example from Prejean is the first vintage from their estate vineyard that was only planted 4 years ago. It has a very attractive nose of lime, pineapple and mango. The body falls between medium and full exhibiting lime, green apple, pear and wet stone, which results in a nice long slightly dry finish. As the vineyards continue to mature I am sure that future efforts will be even more complex!

This wine would make a great aperitif on its own but it could also be paired with a myriad of dishes. The acidity and minerality really make this a food friend wine. It paired excellently with this appetizer of Lobster Thermidor Dip served with slices of fresh baguette.

Lobster Thermidor Dip

-4 tbsp unsalted butter (Finger Lakes)
-1 shallot, minced (Finger Lakes)
-2 tbsp flour
-2 tbsp dry sherry (Finger Lakes)
-2 tbsp dry white wine (Finger Lakes)
-1 cup chicken stock
-2 cup cooked fresh lobster meat
-2/3 cup grated parmigiano-reggiano cheese
-2 tbsp fresh parsley leaves, minced (Finger Lakes)
-1 cup heavy cream
-1 tsp Dijon mustard
-salt and white pepper, to taste
-2 tsp sliced black olives, for garnish

-preheat the broiler.
-melt the butter over medium heat; add the minced shallot and sauté for 1 minute.
-whisk in the flour, then add the sherry, white wine, and chicken stock.
-cook for 4 minutes, stirring constantly.
-stir in the lobster meat, 1/2 cup of the Parmigiano-Reggiano, parsley, cream, and mustard.
-cook for 2 minutes, stirring often.
-taste, and season with salt and white pepper.
-pour the lobster mixture into a shallow baking dish.
-sprinkle the remaining Parmigiano-Reggiano over the dip, and broil for 1 minute, or until the cheese is lightly browned.
-garnish with sliced black olives.