Perry Bliss, tasting room manager at The Old Field Vineyards, was pouring during a wine tasting one busy summer afternoon when she noticed a customer hoisting himself up on a nearby fence. She watched in horror and sheer shock as he leapt off directly toward one of the vineyard’s chickens. Luckily, he landed on the ground and the chicken waddled away unharmed. “He dove like a crazy man,” Bliss said. “And that’s normal!” (more…)
SAMANTHA BRIX PHOTO | A Palmer white is poured at the Grand Tasting in New York City.
More than 200 people filled one of New York City’s largest wine stores in mid-March to swirl, sip and spit hundreds of wines from over 40 wineries that call New York State home.
Representatives from each winery set up shop in Astor Center in Manhattan’s NoHo neighborhood for a Grand Tasting sponsored by the New York Wine and Grape Foundation, where they served their wines first to members of the media and then to the general public. (more…)
“This wine is summer in the glass with aromas of white peach, honeysuckle and wet beach stones washing over flavors of apricots, green gage plums and ripe honeydew melon.” Tastings notes like this one, describing Bedell Cellars’ 2010 Viognier, can be very complex and intimidating to newbie wine drinkers. Our taste buds can only discern four flavors: sweet, sour, salt and bitter. Our noses, however can pick up on thousands of subtle variations.
This tasting wheel is a starting point for identifying the nuances in flavor and aroma of different wines. If a wine tastes fruity, it can be broken down into a citrus, berry, tree fruit, tropical fruit or dried or cooked fruit and then further identified as a wide range of specific fruits, from grapefruit and lemon to raisins and prunes. (more…)
COURTESY PHOTO | Louisa and Alex Hargrave left Harvard University, where they met, 40 years ago to head to Long Island’s East End.
Louisa and Alex Hargrave stood under a sunny sky one unseasonably warm winter afternoon with two grape experts who had come from afar to take a gander at Long Island’s very first vineyard.
The young couple, neither of whom had any viticulture experience, were soliciting advice on growing stronger, more fruitful grapevines. The expert, who grew grapes in California, told them to keep the vines with the thickest wood and cut off the side shoots.
The Hargraves exchanged puzzled glances. Just minutes earlier, a grape expert from Cornell University’s Agricultural Experiment Station in upstate New York had given the exact opposite advice: Keep the thinnest wood and do not cut off the side shoots. (more…)