Previous Issues of the Newsletter
Summer 2003The "Ripe Stuff"
One of the most important aspects of winemaking has to do with the fruit harvested for making the wine. The balance of sugar, acids and fruit flavors of the grapes will ultimately determine how the wine in the bottle you purchase tastes. We've all had the experience of eating under-ripe fruit. Certainly the fruit is less sweet, sometimes even downright sour, but it also lacks a flavor profile that helps make it distinctive.
Generally as grapes remain on the vine during the growing season, their sugar content increases and acid levels decrease while the flavors are developing. As grapes hang ripening on the vine they compete for nutrients, essential to the ripening process, with the growth of a vine's new shoots. If the balance between fruit and vegetative growth isn't correct, the flavors, sugar and balance may be thrown into confusion resulting in wine of lesser quality. Too heavy or not enough grape load for the vegetative growth of the vine may both impede the ripening of all the grapes on the vine.
As grapes ripen their acidity slowly diminishes. Some acid content is needed in grapes to keep a wine from having a flat, uninteresting taste. The correct amount of acid in wine gives it a slight refreshing tartness and makes it particularly food-friendly. Picking grapes that have the right levels of sugar and acid, along with the right flavor profile, is a big part of what goes into making a fine wine.
The complex chemistry that happens during the grape ripening process, when added to the artistry of the winemaker, makes a most enjoyable beverage. We make every effort to find the perfect balance in our grapes, and, ultimately in our wine here at Lamoreaux Landing Wine Cellars. Come in and enjoy the wines.
Mark J. Wagner, Owner
Ice Wines and "T23" Highlight New Offerings
Our list of new releases and soon-to-be-released wine is impressive this summer. We not only have new vintages, we also have some new exciting varieties to enjoy soon.
Lamoreaux Landing Wine Club members have had a chance to sample both our pre-released 2001 Merlot and Estate White which will be available later this summer (see Wine Club membership details). The 2001 Merlot is a popular, classic Bordeaux style wine and is bursting with blackberry, plum and cherry aromas and flavors. Estate White fans who are already familiar with our no oak treatment of this Chardonnay and Riesling blend will certainly enjoy our new bottling filled with Asian pear and pineapple notes. This wine is the perfect apéritif and goes well with most everything.
Another favorite is the Gewürztraminer. The 2002, with its sensational spice, honeysuckle and jasmine aromas, is sure to captivate you. Its bright melon and citrus flavors linger for an exceptional finish. This wine pairs beautifully with Thai, Japanese and Chinese cuisines and especially with Indian curries. Also try with Swiss and smoked cheeses.
We are proud to announce we will be releasing our first ice wines since 1992. You will be able to enjoy both the 2002 Vidal and 2002 Riesling ice wines later this year. If you are not familiar with ice wines you will be amazed by the intense, concentrated complex fruit these wines display. They are sweet and very delicious when served with desserts or even as a dessert all by themselves.
Perhaps the most unusual addition to our list of wines is a limited release 2001 Cabernet France we call T23. This wine finished fermentation in stainless steel tank #23 and has never been aged in oak which has been our custom with Cabernet Franc. This full-bodied red is simply loaded with big fruit character.
We hope you will try our very special new offerings as they become available many in very limited quantities. Plan a trip to the winery and enjoy summer in the Finger Lakes.
Vineyard Report - Finding Balance
The vineyard staff has spent quite a lot of time this summer manipulating the vine canopy to achieve the kind of balanced fruit we look for to make Lamoreaux Landing wines. One of the cultural practices involves the trimming of excessive shoot growth from the vines. If some of this vegetation isn't removed from the top of the vines the grape leaves that will grow along the shoots later in the season will shade the grapes and impede grape ripening (see related story The "Ripe Stuff"). Some leaves may also need to be trimmed away from around the grape clusters to allow maximum air circulation which cane help prevent mold and fungal growth and also exposes the grapes to sunlight as the growing season continues.
Spring provided good precipitation. The vines look very nice with good fruit growth. We anticipate a strong vintage again this year. We have some two year-old Gewürztraminer and Cabernet Franc vines that are off to a nice start in their second growing season. It is exhilarating to dig down into some good soil and plant a young vine that holds the promise of producing some lovely wines year after year. It is an old story one which those of us who love wine never tire of hearing.
Chardonnay vines in the vineyard west of the winery with their clusters nicely exposed to the sun for optimum ripening and disease control. These are the grapes we use to make our "gold medal" Chardonnay.So, please accept our invitation to come and visit our winery and vineyards, old and new.
Fall Winemaker's Dinner will feature the
culinary delights of Ithaca chef Dano Hutnik
We are very pleased to have Ithaca restaurateur and chef Dano Hutnik prepare an exceptional multi-course meal for our Fall Winemaker's Dinner, which is scheduled for Saturday, November 1, 2003. Dano has owned and operated one of the Finger Lakes premier restaurants, Dano's On Cayuga. His mix of Central European cuisine has been featured at several of the prestigious James Beard events in New York City over the years. Dano insists on the freshest ingredients and will create wonderful dishes to pair with our wines.
We have limited seating for this event, so make reservations early. Tickets are $79.00 plus tax per person. Call the winery for more information. 607-582-6011.
Food and Wine Pairing
by Grady Wells
Food and Wine Pairing: Grilled Lamburgers with Feta Cheese
and Lamoreaux Landing 2000 Pinot NoirLamoreaux Landing's 2000 Pinot Noir tasted great with grilled pork tenderloins marinated in Hoisin sauce, ginger, garlic, Tabasco, and lime juice. But I prefer the wine with these rich burgers. It has lots of cherry and forward berry flavors to complement the strong lamb and feta flavors and the racy acidity to stand up to the burgers' richness. For the best flavor, or when I can't find ground lamb, I grind my own from 3 lbs. of lamb shoulder steaks after I remove bones and visible fat. Before grinding meat in a processor, it helps to place lamb cubes in the freezer for about 30 minutes. The softer, creamy Israeli feta sold at Tops and Wegman's in Ithaca makes a big difference in this and other recipes. These are very hard to clean up after when pan-fried, so try broiling them when you cannot grill.
Grady Wells is a radio producer and recipe developer who lives in Ithaca, New York.
Grilled Lamburgers with Feta Cheese and
Lamoreaux Landing 2000 Pinot NoirServes 4
INGREDIENTS
- 2 lbs. ground lamb
- 2 cloves of garlic, minced
- 2 tbsp. fresh rosemary, minced, or 2 tsps. dried
- 1/4 lb. feta cheese (preferably Israeli), crumbled or in small cubes
- salt and pepper to tasteDIRECTIONS
Prepare a charcoal grill with the coals banked to one side to create a high heat side and a cooler side, or preheat a gas grill or broiler.
Mix the first six ingredients thoroughly, trying not to compact the meat too much. Form into four patties.
Oil preheated grill rack, then place lamburgers on rack on high heat side of grill for three minutes, turn burgers over and grill for three minutes on the second side. Move burgers to cooler side of grill, cover grill, or burgers with a disposable aluminum pan, and cook for approximately ten more minutes or until done. Grill or toast hamburger rolls for one to two minutes just before lamb burgers are done. Serve with oven-roasted potato fries, cucumber salad with yogurt dressing, and with Lamoreaux Landing 2000 Pinot Noir.
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