Lamoreaux Landing Wine Cellars Spring 2002 Newsletter

Previous Issues of the Newsletter

Spring 2002

Relishing Riesling
by Mark Wagner
Lamoreaux Landing Wine Cellars is very pleased to offer our exceptional vinifera wines to visitors to our winery from near and far. We currently have dry, semi-dry and late harvest Riesling available, each with a different level of sweetness. Our dry Riesling has the lowest residual sugar (RS) level, a measure of sweetness, usually about 0.7%. Our semi-dry has an RS of approximately 2%. The Late Harvest Riesling, which can be considered a dessert in itself, comes in at 10.7% RS. All Lamoreaux Landing's Rieslings have wonderful fruit character and are perfectly balanced. Sipping them on their own works very well, but they are also especially food-friendly.

A truly versatile grape variety, the Riesling pairs well with a wide selection of foods. From simply prepared white-flesh fish or seafood to traditional hearty German foods, spicy Mexican and Asian dishes, or sweet concoctions made with apples, pears or tropical fruits just to name a few. Be sure to look for Grady Wells recipe inside this newsletter for a delicious sausage and sauerkraut dish, a perfect Riesling match. Riesling can greatly enhance many foods. Why not experiment by serving Riesling with some of your favorite dishes?

Come visit the winery as we celebrate springtime and look forward to an excellent growing season for Rieslings as well as all of our other grapes.

Mark J. Wagner, Owner

DiMeo On Display

Lamoreaux Landing is happy to present photographs by local resident Frank DiMeo, which will be on display at the winery. The exhibit entitled, "DiMeo So Far" is a collection of recent works including landscapes, still life and nudes. His photographs have been on display around the country, and have appeared in numerous publications including Time, Newsweek, USA Today, The New York Times and The Ithaca Journal.

The strikingly beautiful sculptures of James Seaman have been added to our Frank DiMeo photography exhibit. We hope you'll come enjoy the views inside and outside the winery and, of course, enjoy some Lamoreaux Landing wine.

Vineyard Report
by Steve Devaney, Assistant Vineyard Manager

As a beautiful, warm fall gave way to an unseasonably mild winter, the vineyard crew took a moment to reflect back on the previous year and to prepare for the new one.

The long, warm growing season of 2001 produced extremely ripe fruit with exceptional flavors. The hard work of the year combined with wonderful weather culminated in a very nice crop of grapes that has produced wines with intense varietal character.

Once all the grapes were picked, we began the process of pruning the vines in anticipation of the upcoming growing season. The mild winter thankfully lessened the chance of any winter damage to the grapevines. The vineyard crew also took advantage of the nice weather to complete winter pruning. Pruning grapevines involves removing a large amount of the previous year's new growth, leaving a certain number of buds to produce the growth in the coming season. The number of buds varies from vine to vine based on growth in the previous year.

In addition to leaving the appropriate number of buds, the pruners also try to shape each vine so the grapes will be properly positioned. Evenly distributing the grapes in a 'fruiting zone' three to four feet off the ground will maximize the ripening potential of the fruit.

As we enter a new spring and summer, we invite everyone to taste our wines, to take a walk through our beautiful vineyards, and to enjoy the season.

From the Cellar
This spring is an exciting one at Lamoreaux Landing. The 2001 harvest of beautiful grapes is fulfilling its promise to produce outstanding wines. All of our red wines as well as our Chardonnay from the 2001 harvest are aging in oak barrels. To be released later this year are our 2001 Rieslings and Gewürztraminer, 2000 Pinot Noir, 2000 Cabernet Franc, 2000 Merlot, 2000 Chardonnay Reserve and our sparkling wine, the 1999 Brut.

Our Brut is a perfect blend of Chardonnay and Pinot Noir that gets lots of special handling. Although the Pinot Noir is a red grape variety, if it is not fermented with its skin, it produces a very pale copper colored wine. This Pinot is blended with Chardonnay wine; a precise mixture called a cuvée, to which yeast is added. It is then bottled so the delicate process of fermenting in the bottle can take place. Each bottle is carefully hand-turned and slightly lifted in its own space many times on the riddling racks. This gently coaxes the yeast cells toward the neck of the bottle, so they can be removed once they have done their job of producing carbon dioxide.

When the bottle fermentation is complete, the yeast cells, now at the neck of the bottle, are removed by a process called disgorging. This is done by freezing the neck of the bottle, then removing the bottle cap, which allows the frozen yeast at the top to 'pop' out of the bottle. The bottle is then quickly filled with additional wine and fitted with a cork and metal 'basket,' which helps to keep the cork in place. The finished product is a crisp, complex, effervescent wine; perfect for a special occasion or to make any occasion special. Cheers!

Welcome Spring at our Winemaker's Dinner

Get ready to welcome Spring with a a delectable meal featuring Lamoreaux Landing wines. On Saturday, May 18, 2002 we are pleased to have Chef David Raimon, owner of both Creative Catering and the Gables Inn of Ithaca, prepare an unforgettable gourmet feast here at Lamoreaux Landing Wine Cellars. The dinner will feature multiple courses made with the freshest, locally produced ingredients and paired with award-winning Lamoreaux Landing wines. Seating is limited so please make your reservations early. The cost is $77.00 plus tax per person. Call the winery for more details 607-582-6011.

Food and Wine Pairing
by Grady Wells

A classic choucroute garnie works very well with this bright, citrusy Riesling. Supermarket sauerkraut and meats will taste fine in this recipe, but I favor the sausages and kraut from Liehs and Steigerwald's on Grant Blvd. in Syracuse. Be sure to include some of their outstanding hotdogs, and at least one garlicky sausage like kielbasa. Try adding some of their smoked sausage or chicken into the mixed meats, too.

Sausages & Sauerkraut with Lamoreaux Landing 2000 Dry Riesling
Ingredients
2 pounds Sauerkraut
1/4 lb bacon, sliced crosswise into 1/4-inch strips
6 juniper berries, crushed
12 peppercorns
2 cups Lamoreaux Landing 2000 Dry Riesling
2-3 pounds mixed sausages
8-12 small potatoes
butter
minced parsley
mustard Directions
Soak the sauerkraut in cold water for 20-30 minutes; keep tasting while you soak it to achieve the sour strength you prefer. Drain the sauerkraut and press out excess water. Cook the bacon in a casserole, and then pour off the fat. Add sauerkraut, wine, and spices, and bring to a boil. Add meat, cover, and simmer for 45-60 minutes, until sausages are cooked through.

Meanwhile, boil or steam the potatoes until done, add butter and parsley and serve with sauerkraut, sausages sliced into serving pieces, mustard, and Lamoreaux Landing's 2000 Dry Riesling.

Grady Wells is a writer and radio producer living in Ithaca, New York.

**Sausages & Sauerkraut with Lamoreaux Landing 2000 Dry Riesling**
Ingredients 2 pounds Sauerkraut 1/4 lb bacon, sliced crosswise into 1/4-inch strips 6 juniper berries, crushed 12 peppercorns 2 cups Lamoreaux Landing 2000 Dry Riesling 2-3 pounds mixed sausages 8-12 small potatoes butter minced parsley mustard	Directions Soak the sauerkraut in cold water for 20-30 minutes; keep tasting while you soak it to achieve the sour strength you prefer. Drain the sauerkraut and press out excess water. Cook the bacon in a casserole, and then pour off the fat. Add sauerkraut, wine, and spices, and bring to a boil. Add meat, cover, and simmer for 45-60 minutes, until sausages are cooked through. Meanwhile, boil or steam the potatoes until done, add butter and parsley and serve with sauerkraut, sausages sliced into serving pieces, mustard, and Lamoreaux Landing's 2000 Dry Riesling.