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New Wave of New York City Wineries Find Their Footing

New Yorkers love finding the next big thing, and if they do it in California, Virginia, even not-so-far-away Long Island, presumably it is time for a city of 8 million people to catch on. This is why, in a time of hyper-locavorism with city residents growing vegetables on their fire escapes, raising chickens in their yards, and setting up rooftop beehives, wine is being made in the big city.
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Palate Press Wine of the Week: 2006 Hermann J. Wiemer Dry Riesling

The 2009 is the current release of this dry riesling produced at this winery on the western shore of Seneca Lake, but the 2006, still on sale at SAQ, shows just where these terrific rieslings, made with care and what is probably the most natural winemaking approach in the region, can go with a little time in the bottle. The complexity and range of aromas is just remarkable. A seductive nose of lime, apple, clover and acacia, with notes of hot stone and the slightest touch of petrol brought on by aging.
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2006 Hermann J. Wiemer Dry Riesling

I have to thank the slow process of getting wines to the Société des alcools du Québec, or Québec Alcohol Corporation—the wine and spirits monopoly in Québec—and the little-known status of Finger Lakes wine in the province for the opportunity to taste an older vintage of riesling from Hermann J. Wiemer Vineyard. The 2009 is the current release of this dry riesling produced at this winery on the western shore of Seneca Lake, but the 2006 shows just where these terrific rieslings, made with care and what is probably the most natural winemaking approach in the region, can go with a little time in the bottle. The complexity and range of aromas is just remarkable. A seductive nose of lime, apple, clover and acacia, with notes of hot stone and the slightest touch of petrol brought on by aging. Though it wouldn’t be out of place in the Mosel (I tasted it side by side with a S.A. Prüm Wehlener Sonnenuhr Kabinett riesling, and there were many points of comparison), it certainly has its own personality and definition. The mouth, sustained by still lively acid, has gained roundness and richness with age, moving from candied lemon to pine tree and beeswax, with exceptional length and a finish that just keeps going. Mature and extremely enjoyable now, it should remain so for many years to come. Highly Recommended.
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Nine New York Wineries to Watch

In the May 2006 issue of Wine Spectator Mitch Frank penned “New York Rising”, a story identifying New York as “America’s next great wine region” adding that “New York was once known for industrial bulk wine production, but passionate vintners, most working from small wineries, have dramatically improved the quality of the state's wines.
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An Education in Wine and Relationships: Redux

It took me a few days to get everything out of our Brooklyn apartment and into my parents’ house in New Jersey. I packed my clothes and shoes, and the wine I had brought back from France three months earlier. The break-up, while rooted in the simple fact that my now ex-fiancé and I did not like each other, still seemed sudden.
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Visiting State Side of Niagara Wine Country

It’s one o’clock in the morning and I am helping sort pinot noir grapes under a not-quite-harvest moon at Freedom Run Winery on the Niagara Escarpment of New York State. It’s been a gorgeous, warm growing season, and the fruit is ripe, sweet, and juicy—dream conditions in a cool-climate state. But the winemakers are more excited about what’s in the throwaway bin.