Previous Issues of the Newsletter
Spring 2003
Here's To Your Health
After many years of numerous scientific studies showing the benefits of wine consumption, the federal government has made an important ruling. Starting in June 2003, it will allow wineries to place labels on their wines directing consumers to read the government's own dietary guidelines which states that moderate drinking one drink a day for women and two drinks a day for men may cut the risk of heart disease.
A component in wine that is thought to be responsible for reducing the incidence of heart disease is a substance called resveratrol. Resveratrol, found in grape skins, is produced by the plant to protect its fruit from fungus that might otherwise result in the rotting of the grapes. As you might suspect, red wine seems to have a higher concentration of resveratrol than do white wines because red wines are fermented on the skins and white wines generally are not. This extra "time on the skins" gives red wines their distinctive hues and an extra "dose" of resveratrol.
Some studies have shown that resveratrol is believed to act as an antioxidant, anticoagulant and anti-inflammatory. This may explain why a glass or two of wine a day may have the effect of lowering a persons risk of heart disease. We at Lamoreaux Landing Wine Cellars hope you will make our wines part of your healthy lifestyle and we raise a glass, "to your health." What a delightful way to try to stay healthy!
Mark J. Wagner, Owner
From the Cellar
What happens when you take very nice, clean grapes picked at their peak and subject them to the rigors of skillful winemaking methods? Outstanding wines! We enjoyed a warm summer that followed a Spring frost last year that luckily missed most of our vineyards. Good vineyard management practices which in-cluded pruning extra leaves from the vines produced an excellent crop.
The oak barrels and stainless steel tanks at Lamoreaux Landing Wine Cellars this spring hold the promise of that super 2002 harvest as well some other excellent recent harvests. Our 2002 Rieslings, both Dry and Semi-Dry, are showing intense fruit. The 2002 Gewürztraminer is full of spice. The 2002 Pinot Noir resides in some of our French oak barrels and is poised to present a complex, full wine after careful aging. One of our summer release wines is the 2001 Merlot, also a product of a good harvest. It is a varietal favorite that we suspect will sell out very quickly.
Our two non-vintage table wines are Estate White and Estate Red. Both of these wines are very versatile and are priced particularly well. The Estate White is a blend of Chardonnay and Riesling, all stainless steel fermented, for bright fruit character. Our Estate Red is Pinot Noir blended with Cabernet Franc that has spent some time in oak.
Can't make up your mind about which to try? We'll be happy to put together a mixed case for you at a saving of 15%. Come taste our wines and enjoy our cellar and scenery on beautiful Seneca Lake.
New Exhibit by Trumansburg Artist Annie Campbell
We invite you to come see the works of Trumansburg artist, Annie Campbell. Her exhibit will be on display at the winery starting April 15. The collection includes oils and watercolors. They depict still life, landscapes and whimsical images of people. Ms. Campbell explained that one of the things that inspires her is, "seeing people in a situation that amuses me, and I paint them." We think you will be amused too!
Woman with Ice Cream
Vine Winter Acclimation
When the outside temperatures dip to the teens and single digits, as it did on numerous occasions this past winter, one of the most frequent questions we heard was "How are the vines doing with this cold weather?" In fact this is a very complicated question.
The answer begins during the summer time when the grape-vines are growing fruiting wood for the following season. If the vines are properly balanced with fruit and not overly stressed throughout the growing season and fall ripening, then the buds formed will be more winter hardy than they might otherwise be. This, however, is not the only thing that determines how the buds will over-winter.
vineyard & winery employee Aaron Roisen performs winter pruningGrapevines and their buds acclimate to cold weather slowly. As the temperature cools in the fall and early winter the buds slowly become more and more tolerant of the cold weather. By January and February they have acclimated enough to withstand our cold winter temperatures even into negative temperatures. The biggest problem with winter injury is most likely to come when there are early cold snaps such as temperatures from 0° to -10° in mid to late December after a long, warm Fall. A sudden, big change in temperature can be very harmful and may do enormous damage to vines. The vines hardly notice the same temperatures in January or February if the temperature has slowly gone down over a few months, allowing the vines to acclimate.
What this all boils down to is that the vines are very dependent on the weather but not just any single weather event. The longer-term weather picture of a given year tells the whole story.
Can viticulture techniques help with the acclimation process? Yes! And the cultural practices in our vineyards are designed to do just that. But that's a topic for another time...
More Gold Medals for Lamoreaux Landing
We are pleased to announce that our 2001 Gewürztraminer has now received two Gold Medals, one from the 2002 American Wine Society Commercial Wine Competition, and another from the 2003 New World International Wine Competition. Lamoreaux Landing's 2001 Dry Riesling was awarded a Gold Medal at the 2002 InterVin International Wine Competition. And finally, our 2000 Pinot Noir and 2000 Merlot won Silver Medals at the same competition.
Food and Wine Pairing
by Grady Wells
Braised Pork Ribs with Lamoreaux Landing 2001 Dry Riesling
Riesling and pork are often a good match, and this classic Lamoreaux Landing Riesling, with its many fruit tones, pairs well with pork braised in wine with citrus zests and turnips. Some canned chicken broth is quite salty, so donšt add extra salt until you taste the sauce after the ribs have simmered for approximately 30 minutes.
Grady Wells is a radio producer and recipe developer who lives in Ithaca, New York.
Braised Pork Ribs with Lamoreaux Landing 2001 Dry Riesling Serves 4
INGREDIENTS
2-1/2 - 3 lbs. meaty country-style pork ribs
4 tbsp. olive oil
1 tsp. black pepper
one large onion, sliced radially
two cloves garlic, minced
zests of 1/2 a lemon and 1/2 an orange, minced
1/2 c. Lamoreaux Landing 2001 Riesling, at room temperature
1/2 c. chicken broth, canned or homemade
2 turnips, peeled, halved, and sliced 3/8 in. thick
2 tbsp. lemon juice
2 tbsp. orange juice
salt and pepper to tasteDIRECTIONS
In a heavy frying pan just large enough to hold the ribs in one layer, heat 2 tbsp. of olive oil over medium heat. Brown the ribs well on one side, sprinkle on half of the pepper, turn them and brown on the other side, removing them to a platter as they are done.
Pour off any oil remaining in the pan, add the remaining olive oil. Sauté the onion for several minutes until it softens and begins to turn brown, then add the garlic and stir for one minute.
Add the wine and broth and bring to a boil, scraping up any brown bits, then return the ribs to the pan, and add the lemon and orange zest. Reduce the heat to low, place the turnip slices on top of the ribs, and add the juices. Cover and cook at a bare simmer for 30 minutes. Taste the sauce and add salt and more pepper, if necessary. Leave the cover partly ajar and simmer for a further 30 minutes until the ribs are done and the sauce thickened.
Serve one or two ribs per person topped with turnips and sauce along with a salad, some bread to mop up the sauce, and with Lamoreaux Landing 2001 Dry Riesling.
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