Previous Issues of the Newsletter
Fall 2002
European Grape Varieties - A Long Standing Tradition
If you have read about and tasted more than just a few wines, you may already know that there are lots of grape varieties from which wine is made. At Lamoreaux Landing we make all of our wines from European grape varieties. These grape species are widely planted in Europe and other winemaking regions to produce some of the finest wines in the world. In general, European grape varieties make the most food-friendly wines that have interesting complex flavors and wine that age well.
If European grape varieties make the best wine, you may be wondering 'why bother using anything else?' One of the answers is that European variety grapes can be difficult to work with. Their yields can be small compared with native American varieties and French-American hybrids. The vines require certain soil conditions and exposure to a sufficient amount of sunshine to grow well and for the grapes to ripen fully.
Extreme temperatures can adversely effect these grapes as well. The plants must also be carefully pruned. As a rule, they demand lots of expertise and attention if they are to make fine wines. But all the hard work pays off by allowing us to craft wines that are consistent medal winners in international wine competitions.
At Lamoreaux Landing Wine Cellars we are proud of our European grape tradition and will continue to introduce wines that not only win awards and the praises of wine critics, but most importantly are favored and enjoyed by you, our customers
Mark J. Wagner, Owner
From the Cellar: The Magic of a New Vintage Awaits
Fall is historically the busiest time in our cellar with this year being no exception. Our 2002 grape harvest is fermenting in either stainless steel tanks or oak barrels. Our newest vintages are being bottled and wines are aging. Our new release Estate White, a blend of Chardonnay and Riesling, was recently released and promises to be a winner.
We fermented our newest Estate White in stainless steel. This is a change for us. In the past the Chardonnay in the blend was fermented in oak before being blended with our stainless-steel fermented Riesling. This new style of Estate White is very fruit-forward. The apricot and peach character stands out. Without the influence of the oak barrels, the fruit is predominant. For those who enjoy the oak influence, we suggest you try our barrel-fermented Chardonnay and Chardonnay Reserve.
Soon to be released wines include our 2000 Cabernet Franc, 2000 Pinot Noir and 2001 Gewürztraminer. The Cabernet Franc is chock full of ripe cherry and fig aromas and flavors. Good oak and tannin structure will allow this wine to age very well. Our fruit-forward 2000 Pinot Noir is brimming with berry and a touch of spice. The 2001 Gewürztraminer has sensational spice and jasmine aromas leading to lychee nut and apricot flavors. It is beautifully balanced with an exceptionally long finish.
At this most exciting time of the year, we invite you to visit the winery and take in all the magic that surrounds us as the 2002 vintage is put through its paces.
Judy Soprano Art Exhibit on Display at Lamoreaux Landing
We are pleased to announce Judy Soprano, a Rochester-based artist, will have watercolor and oil landscape paintings on display at the winery through March 2003. When asked about her work Judy said, "As a landscape painter I need to feel space in my painting. A nephew once said he could ride his bike into my painting. That was the best compliment I will ever receive."
We hope you will come visit the winery soon. Sample our award-winning wines
Letchworth State Park, oil painting by Judy Soprano
Vineyard Report
by Steve Devaney, Assistant Vineyard ManagerThe 2002 harvest in the vineyards is almost complete. Long, hard days and nights were required to pick all of the grapes at their optimum ripeness. Grape samples were taken and tested for sugar level and acidity and were then tasted to check flavor development. When the correct balance of these variables is achieved, the decision to pick a block of grapes is made.
The season began in September with the harvest of Pinot Noir and Chardonnay. Harvesting continued into October with the picking of the rest of our Chardonnay, Gewürz-traminer Merlot, Cabernet Franc, Riesling, Cabernet Sauvignon and our first crop of Viognier.
The growing season for the 2002 vintage has been another exceptional one. Following the beautiful 2001 season, this year has been another winner. Spring rains helped to lessen drought stress on the vines. As the summer progressed, many sunny days in the 70¹s, 80¹s and 90¹s provided the vines with the time and the energy to fully ripen the grapes. September was particularly sunny and warm with just the right amount of precipitation.
After the grapes are picked the vines continue to build energy reserves in anticipation of next years¹ new season. The vineyard crew will then turn their attention towards the process of pruning the vines as the vineyard cycle begins anew.
With pleasantly cool, crisp air and vibrant colors in the leaves, fall is an excellent time to visit our vineyards. It also provides a chance to look back at the results of previous harvests, sample the wines, and discover how variations in the growing season are expressed in the final product.
Food and Wine Pairing
by Grady Wells
Pan-Fried Ribeye Steak with Mushroom Sauce is a Perfect Match for Lamoreaux Landing's 2000 Merlot
When the outdoor grilling season ends each fall, I take the opportunity to create sauces for the steaks we enjoyed all summer simply grilled. Lamoreaux Landing Wine Cellar¹s 2000 luscious and fruity Merlot pairs perfectly with this quick recipe.
Use the Merlot in the sauce if you can, though another dry red wine will be fine. Strip steaks work equally well here, though the cooking time will be a bit longer. A good rule of thumb for broiled, grilled, pan fried, and pan roasted meats, is to let them rest under foil for about half the time it takes them to cook. The uniformly pink, moist results are worth the short wait.
Grady Wells is a radio producer and recipe developer who lives in Ithaca, New York.
Pan-Fried Ribeye Steak with Red Wine Mushroom Sauce Serves 4
INGREDIENTS
Four one-inch thick ribeye steaks, about 3/4 pound each, at room temperature
Juice of 1/2 of a lime
Salt and pepper to taste
2 tbsp. unsalted butter
2 tbsp. olive oil
two large shallots, minced
Eight medium mushrooms, sliced
1 c. dry red wine
1/2 c. beef stock
two teaspoons thyme
2 tbsp. tomato pasteDIRECTIONS
Ten minutes before cooking steaks, sprinkle them with lime juice and salt and pepper. Heat a heavy skillet, preferably nonstick, over medium high heat for 5 minutes. Add butter and cook until foam subsides.
Cook the steaks for two minutes on each side. Turn back to the first side for another two minutes, then turn for another two minutes on the other side. In another minute or so they should be just under medium rare. Turn heat to medium, remove steaks to a platter and cover loosely with foil while making sauce.
Pour fat from pan. Add oil and shallots and cook for about a minute. Add mushrooms and cook for 4 5 minutes until mushrooms are browned. Add wine and bring to a boil, stirring to remove the brown bits from the bottom of the pan. Boil until the sauce becomes syrupy, then add beef stock and thyme. Reduce heat and cook for several minutes until sauce thickens. Add tomato paste and any juices from the steaks, and simmer for 1 minute. Taste for seasoning. Spoon sauce onto each steak as you serve it. Serve with Idaho or russet potato chunks tossed with olive oil and roasted for a half hour in a 400 degree oven, a simple salad, and Lamoreaux Landing Wine Cellars 2000 Merlot.
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