Previous Issues of the Newsletter
Summer 2001
From the Cellar...
Samuel Alexandre, WinemakerQuality, as it was for Colbert in France in the middle of the 17th century, is our main preoccupation. In trying to use our knowledge with rigor and an open mind, we hope that our wine will give you as much pleasure as possible. That was our goal during harvest time as it is our goal as we now are bottling most of our 2000 vintage.
Bottling is now taking place, and it is a little like saying goodbye to your child when he or she leaves home and starts "real life", except in this case a fine wine for your table arrives after a lot of care and attention from our vineyard and winery staff.
Depending on wine variety, the rest of the 2000s will be released soon and sent on their way for you to enjoy, or will be allowed to bottle age, or in some cases, will remain in their casks for further aging.
Winemaking teaches many important life lessons. It teaches care, diligence and patience. Not much has changed in this regard in its 5000 year history through so many civilizations. Certainly there is modern machinery and chemical analysis, but the basics are still the same.
Truly, there are so many ways to enjoy the wine experience. One is a trip to visit our winery. If you come, have a glass of one of our new releases: The 2000 Riesling and Gewürztraminer and our 1999 Pinot Noir and Merlot; they are all different grape expressions, but they all come from the same idea -- our excellence is for your pleasure. À Votre Santé.
--Samuel
Serene Landscapes and Abstracts On Display At Winery
If you visit the winery in the months of June through October you will be greeted by the fine art of Buffalo artist, Cheryl Wnuk. Her brilliantly colored landscapes and abstracts provide visual intensity in our tasting room. Combined with the spectacular view outside the winery, you will be treated to a multi-sensory sensation. We hope you will stop in to taste our newly released wines in surroundings that are hard to beat.
Sediment in Wine Shouldn't be Unsettling
Finding sediment in a bottle of wine is perfectly natural. In fact, that is the point. Wine that is not heavily processed may occasionally contain crystals that collect in the bottom of the bottle. These deposits are usually tartrate crystals, which are related to the acid content in the wine. In older red wines, the deposits may contain elements of tannins. Although they may appear unsightly, they very often are a sign that the wine has good aging possibilities.
Depending on how the bottle has been stored before the wine is poured, these deposits can cling to the neck and cork, in a line extending from the cork all the way down the bottle or its base. With a bit of careful pouring, or in some cases decanting, you can present the wine sediment-free.
Storing white wine upright in the refrigerator a few hours prior to serving will, in many cases, send any tartrates to the bottom of the bottle. The wine can then be taken out of the refrigerator and carefully poured into glasses and enjoyed.
Decanting red wine is the best way to insure that the wine in your glass will not contain sediment. Slowly pouring wine from its bottle into an attractive glass decanter not only prevents sediment particles from ending up in your glass, but also can make the serving of the wine more elegant and special.
Mark Wagner, Proprietor
Vineyard Report
by Steve Delaney, Assistant Vineyard ManagerWe have another nice summer in the Finger Lakes. A warm April led to an early start to our growing season. May showers have lessened any threat of severe drought and the vines are responding very well. As the vines fill the canopy with lush green growth, the vineyard crew is hard at work.
In May we planted more Cabernet Franc vines. Cabernet Franc has proven to be an ideal red wine grape for this region. It ripens well in our climate, is hardy enough to survive our cold winters, and produces grapes with tremendous flavors that lead to great wines.
As the summer progresses, the vineyard crew is outside manipulating the vines to allow them to produce fruit of the highest quality. Every effort is made to reduce shading of the fruit in the canopy, which allows the fruit to develop more intense flavors. Before long, summer yields to fall and we are ready to deliver another crop of grapes to the winery where they will be crushed and pressed to produce the 2001 vintage at Lamoreaux Landing. For now, while you are enjoying the summer, be sure to enjoy a glass of Lamoreaux Landing wine too!
Did you know? It takes nearly 600 grapes to make one bottle of wine?
Noteworthy Achievements: Lamoreaux Landing Receives Medals
for Pinot Noir and Chardonnay
Our new release 1999 Pinot Noir and recently released 1999 Chardonnay were awarded Silver Medals at the 2001 Taster's Guild International Wine Competition. This prestigious competition had over 1,700 entries from around the world.
The just released 1998 Chardonnay Reserve along with the 1999 Pinot Noir and the 1999 Chardonnay won Silver Medals at the 2001 Great Lakes Great Wine Competition. We invite you to try these excellent examples of classic Burgundy style wines.
Food and Wine Pairing
Wine-Can Chicken, featuring Lamoreaux Landing's
1999 Chardonnay, Barrel Fermented
by Grady WellsThis summertime recipe sounds peculiar, but it makes very moist chicken. Try using other liquids -- beer is very good, as is dry vermouth -- and other aromatics in the can, such as fresh rosemary or thyme. While it takes some juggling to get the bird set on the grill so it doesn't fall over, the biggest problem I usually have is not spilling as I remove a can of boiling wine from a very hot chicken! Two people can manage it easily with grill tongs and a dish towel.
Lamoreaux Landing's 1999 barrel-fermented Chardonnay works very well with this dish. Its citrus flavors complement the marinade, while its light oak and fruit aromas pair well with woodsy outdoor grilling.
Grady Wells is a writer and radio producer living in Ithaca, New York.Wine Can Chicken
Serves 4
INGREDIENTS DIRECTIONS Marinate the chicken at least four hours, refrigerated, turning several times; bring to room temperature before cooking; drain and reserve marinade. Light charcoal in a grill until covered with ash, or preheat gas grill.
Make several holes in the can's top, and add garlic, wine, and 1/2 cup of marinade with the ginger slices. Holding the chicken upright, push the open end of the can into the chicken cavity; the legs will form a tripod with the can so it can stand by itself. Place the chicken on the grill, directly over the hottest area, using the legs to steady the can. Close the grill. The mixture in the can will soon boil. Cook for 35-40 minutes, or until a thermometer reads 155º. Remove can from chicken, and allow chicken to rest, covered loosely with foil, for 10 minutes before carving. Make a sauce by boiling 1/2 cup reserved marinade and what's left in the can until it measures 1 cup. Serve with vegetable couscous, an arugula salad, and Lamoreaux Landing's 1999 barrel-fermented Chardonnay.
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