Tuesday, May 20, 2008

Wine Spectator Praises New York Wines

May 15th issue of Wine Spectator did indeed reward the best efforts of many a New York winery, despite the flap over Mr. Molesworth's letter regarding the Finger Lakes. Below are listed all the wines which received scores of 86 to 89 from the magazine including wines from the Finger Lakes and Long Island. Congrats to all the wineries.

ANTHONY ROAD Riesling Finger Lakes Semi-Dry 2006
MACARI Chardonnay North Fork of Long Island Block E 2005
PELLEGRINI Cabernet Franc North Fork of Long Island 2004
STANDING STONE Vidal Finger Lakes Ice 2006
ANTHONY ROAD Riesling Finger Lakes Dry 2006
ATWATER ESTATE Riesling Finger Lakes 2006
ATWATER ESTATE Riesling Finger Lakes Dry 2006
CHATEAU LAFAYETTE RENEAU Johannisberg Riesling Finger Lakes 2006
FOX RUN Riesling Seneca Lake Reserve 2006
RAPHAEL Malbec North Fork of Long Island 2004
RED NEWT CELLARS Riesling Finger Lakes Reserve 2006
DAMIANI Riesling Finger Lakes 2006
HERON HILL Riesling Finger Lakes Reserve 2005
HOSMER Riesling Cayuga Lake 2006
PELLEGRINI Petit Verdot North Fork of Long Island 2005
RED NEWT CELLARS Riesling Finger Lakes Dry 2006
ROOSTER HILL Riesling Finger Lakes Semi-Dry 2006
SHELDRAKE POINT Riesling Finger Lakes Reserve 2006
WHITE SPRINGS FARM ESTATE Riesling Finger Lakes Red Label 2006
BELHURST ESTATE Riesling Finger Lakes Dry 2006
BUTTONWOOD GROVE Riesling Finger Lakes Dry 2006
HOSMER Riesling Cayuga Lake Vintner's Reserve 2006
ROOSTER HILL Riesling Finger Lakes Dry 2006
SHELDRAKE POINT Riesling Finger Lakes Ice Wine 2007
SWEDISH HILL Riesling Finger Lakes 2006

Wine Enthusiast Rates East Coast Wineries High

New York, Pennsylvania, and Virginia strung together a long list of wines that scored 85 points or higher in the April 2008 edition of Wine Enthusiast magazine.

New York
88 Dr. Konstantin Frank 2005 Barrel Fermented Chardonnay Finger Lakes $15
88 Channing Daughters 2006 Tocai Friulano The Hamptons, Long Island $24
87 Lamoreaux Landing 2006 Estate Bottled Chardonnay Finger Lakes $13
87 Lamoreaux Landing 2006 Estate Bottled Reserve Chardonnay Finger Lakes $20 87 Cascata 2006 Fireside Chardonnay Finger Lakes $19
86 Chateau Lafayette Reneau 2006 Proprietor's Reserve Barrel Fermented Chardonnay Finger Lakes $20
86 Fox Run NV Chardonnay Finger Lakes $10
86 Prejean 2006 Chardonnay Finger Lakes $10
85 Rooster Hill 2006 Chardonnay Finger Lakes $14
85 Heron Hill 2006 Unoaked Chardonnay New York $13
85 Cayuga Ridge Estate NV Unoaked Chardonnay Cayuga Lake $14
85 Standing Stone 2005 Pinnacle Bordeaux Blend Finger Lakes $23
85 Ventosa 2005 Chardonnay New York $18
85 Lakewood 2006 Chardonnay Finger Lakes $13
85 Wagner 2005 Barrel Fermented Chardonnay Finger Lakes $11

86 Chaddsford 2005 Miller Estate Vineyard Pinot Noir Pennsylvania $35
85 Chaddsford 2005 Barrel Select Pinot Noir Pennsylvania $22

88 The Williamsburg Winery 2005 Gabriel Archer Reserve Bordeaux Blend Virginia $32

Tuesday, May 13, 2008

Benmarl's Kristop Brown - New, Young Winemakers of the Eastcoast

Benmarl makes one of my favorite wines - a Reserve Baco Noir which is turning heads and is a scarce commodity because it sells out every year. Here's an interview with one of the best young winemakers today.

I do not know Kristop Brown well. But I know of him. He is young, but well educated, and hungry for more knowledge.

Kristop Brown has rock star good looks, a soft spoken voice, and confident but unobtrusive personality, and a great way with people. Oh yeah, and he makes great wine. The current heart throb of Hudson Valley winemaking, it is easy to see why people are drawn to the quiet but charismatic winemaker from Benmarl. He certainly mirrors the zen of the current age, Brown seems to evince a love and enthusiasm for wine and winemaking, but also seems to possess a sense of self, not taking himself too seriously.

“I worked at Millbrook Winery for one year,” said Brown. “I became interested in wine at Millbrook where I was able to taste wine from Millbrook as well as the other estates owned by John Dyson in Tuscany and the Russian River Valley. This opened my eyes to the world of wine.”

“I went to Rutgers University and studied forestry,” he said, admitting that wine was not yet a trade he had at first considered seriously.

“I've been at Benmarl since the [first week] in January 2004,” says Brown. “I learned to make wine apprenticing under Eric Miller, former winemaker at Benmarl [and son of owner Mark Miller], and owner and winemaker at Chaddsford winery (Pennsylvania). I took Organic chem. I and II at SUNY Ulster to help me understand wine better.” He added, “I am also in school part time with the goal of getting a degree in Chemistry.”

Benmarl is known for its Baco Noir, and in recent years Brown has helped raise the hybrid from a local favorite to a wine other winemakers are talking about. Many other wineries had pulled their Baco Noir vines, not able to make a go of it with the somewhat obscure hybrid. But Brown’s newest incarnation of this grape reminds one of a fine Rhone or a Washington state red. It’s big, fruity, but dry and elegant. And the new package and label have helped make the transformation complete. This wine is a true treasure.

I asked Kristop about the vines at Benmarl. “The average age of a Baco vine on the property is 25 years old with the oldest at 50 years. These older vines give great character and low yields. Also Baco should be planted in steep rocky soils overlooking a body of water, which is exactly us. Aging in a mixture of new and used French oak is an essential part of Benmarl's Baco program. We age Baco for at most 8 months. I feel the youthful fruit of Baco shows best and should be consumed in the first 1-5 years of its life. Lastly the high acidity must be dealt with and this to me is the biggest challenge in making the wine. Blending a small amount of low acid wine like Foch works, de-acidifying may work (but sometimes leaves a "hole" in the wine), and leaving a dash of residual sugar are all techniques I have used.”

“90% of the producing vines are Baco with the rest split between Marchel Foch, Leon Millot, Noiret and there is a dash of Chambourcin, Aurora, and Villard Noir…We are currently cultivating young Traminette vines on the property and making plans for restoring much of the overgrown terracing to replant. This of course will take many years to complete. ”

I asked him if he enjoyed making Baco Noir. “I do enjoy making Baco the most because I am starting to know the variety a little better having worked with it for four and a half vintages. I am able to tend the vines and make the wine which I think allows for maximum control of the outcome. I also enjoy making crisp whites with slow, cool fermentations like Traminette and Riesling. The intensity of aromatic fruit that is created is intoxicating.”

What is his favorite part of the process? “My favorite part of winemaking believe it or not is working in the vineyard. This is where the wine is made. I finally understand the French philosophy on the vigneron which means "winegrower.”

The more you know Mr. Brown, the more you want to know. He was originally born in Sharon, Connecticut, in June of 1975. He is married to Jade, and they have an 11-month-old baby, Ruby. "I used to fly fish and go camping with Jade before the baby, but would like to return to it when Ruby is older. I also have two cats (Stanlely and Stella)."

Did he want to be a winemaker when he was younger? Hardly. “I don't think I ever really thought about that when I was little. Maybe a professional fisherman or something.”

I asked him to name a few of his favorite East Coast wines, but this is a truncated list, including Dr. Franks Rkatsitelli, Millbrook Tocai Friulano, Whitecliff's Awosting White, Bedell Cellars’ Taste Red, Glenora's Cabernet Franc.

Asked what wine region he would most like to visit, he replied, “I would like to visit the Loire Valley to see how they produce Cabernet Franc, which I feel might make a good vinifera varietal for our property.”

I told you he was serious.

Sunday, May 11, 2008

NY Times Howard Goldberg Writes About Merliance In Long Island

2005 Merliance Is New Merlot From Collective
Published: May 11, 2008

When the Long Island Merlot Alliance was formed by five producers in 2005, the local wine industry debated its value. Since merlot had become established as the Island’s signature red — today 38 of 43 producers make it — an organization to promote it and to define quality standards was unnecessary, dissenting producers said.

Undeterred, the alliance — Pellegrini, Raphael, Sherwood House, Shinn and Wölffer — strives to make “Long Island merlot” an internationally recognized brand. It has just released its second collectively composed merlot, the 2005 Merliance. (Its first venture, vintage-dated 2004, was released in 2006.)

The medium-bodied 2005 red ($35) is soft, richly fruity and reminiscent of macerated black and red berries; six months’ further bottle aging will heighten its nuances. It’s a pleasing, but not spectacular, wine.

In producing the blend, each member selected two barrels from its cellars that the winemakers believed best represented its individual style as well as Long Island’s terroir, or grape-growing conditions. Calling 2005 an extraordinary vintage, Richard Olsen-Harbich, Raphael’s winemaker, said it was “the driest growing season on Long Island in almost 60 years.”

He added, “We had very mature, intense fruit at harvest, which is evident in the dark fruit flavors and ripe tannins found in the wine.”

Read the rest at:

Courier Post (NJ) Features Sharott Winery

Winslow welcomes winery
By BILL DUHART • Courier-Post Staff • April 29, 2008

Larry Sharrott III, left, and Larry Sharrott Jr. pose for a portrait in the tasting room of Sharrott Winery, Tuesday, April 15, 2008 in Winslow. (Douglas M. Bovitt/Courier-Post)

WINSLOW — For Pam Merkey, another wine-maker in the neighborhood was nothing to raise an eyebrow about.

"We all make wine around here," said Merkey, who lives on South Egg Harbor Road here in the Blue Anchor section of the township. "This is a very strong Italian community. We all visit each other's houses on Sundays to taste each other's wine."

But when the chance came for a relative to sell 34 acres of land that had been in her husband's family for generations to an upstart commercial wine operation, the family jumped at it.

"They could have sold that . . . and split it up but they didn't," said Merkey, 47, a residential development banker. "It got to stay what it is and that's a lot better than five houses out there."

That's the way Larry Sharrott III and his father Larry Sharrott Jr. feel about it. The Sharrott farm bucks a recent trend in a township shedding its farming identity for rapid residential growth. Residential land makes up 76 percent of the taxable property here, compared to only 5 percent for farms.

The Sharrotts, computer technicians by trade who have an affinity for distilling spirits, bought the land in 2003 for $175,000.

The winery offers 10 varieties of wine showcased in a 450-square-foot tasting bar atop a plateau with a patio overlooking the vineyard. The tasting bar is part of a 2,500-square-foot building that also houses the winemaking operation with grapes grown in the vineyard.

"We see ourselves as a bulkhead against development," said Sharrott Jr., 60, a retired computer executive. "They call this the Garden State but most of the gardens are turning into somebody's backyard."

"We're preserving open space and our farm is a new business for the township," added Sharrott III, 33, whose day job is at defense contractor Lockheed Martin.

The property, once an apple orchard, is zoned rural and restricted to one house per 10 acres of land, which officials said is not likely to change. But it had been vacant for several years.

"No question, it's something everyone welcomes," said Ed McGlinchey, township zoning officer and director of public works. "It's pretty obvious we had a big influx of single-family homes stretching back to the 1960s. Times were great for the residential building community."

But a sewer connection ban in the rapidly growing township has put a cap on new growth. Eighty-one percent of Winslow is in the environmentally protected Pinelands preserve. The Sharrott farm is in the Pinelands but farms are exempt from many of the restrictions.

"It takes a lot longer to get other types of businesses approved and its a lot more expensive," McGlinchey said. "We're not going to get a huge amount of taxes from the winery, but it keeps with the traditional character of the township."

Read the rest at:

Reach Bill Duhart at (856) 486-2576 or bduhart@courierpostonline.com

Merlot Made From Hamptons Vineyard for $100 Beats Saint-Emilion

Merlot Made From Hamptons Vineyard for $100 Beats Saint-Emilion
By Gillian Wee
URL: http://www.bloomberg.com/apps/news?pid=20601093&sid=a4UjlGU.8GKw&refer=home

May 9 (Bloomberg) -- After making wine since 1992 surrounded by the mansions of the Hamptons, Roman Roth got the ingredients for the ideal vintage last summer: steady sunshine and little rain.

``It was a dream year,'' said Roth, 42, the German-born winemaker at Wolffer Estate Vineyard in Sagaponack on Long Island's South Fork, about 100 miles (161 kilometers) east of New York City. ``The growing conditions were close to perfect. You knew when you started picking grapes. So we made really ripe, great lush wines.''

Roth's most expensive product, a 2004 Premier Cru -- or first growth -- Merlot sells for $100 a bottle at his tasting room, which is preparing for its peak period from Memorial Day, the May 26 U.S. holiday marking the start of the summer season, to October.

The 2007 vintage follows one in 2005 praised by Wine Spectator magazine Executive Editor Thomas Matthews. They show that Long Island's boutique winemakers can compete with U.S. West Coast and European producers, Roth said.

``I think 2007 is going to be the exciting year,'' said Gary Vaynerchuk, 32, who runs Wine Library, a retailer in Springfield, New Jersey, and hosts a Web TV show on winelibrarytv.com. ``Weather has everything to do with everything when it has to do with wine.''

While New York is the country's third-largest wine-and-grape producer behind California and Washington, two-thirds of the harvest is turned into grape juice, said Jessica Chittenden, a spokeswoman for the state agriculture department. Long Island's vineyards produce only 1.19 million gallons of wine, worth about $100 million annually, equivalent to 0.2 percent of California's output, said Steve Bate, 49, executive director of the Long Island Wine Council.

3,000 Acres

Long Island's first vineyard was started with 17 acres (6.9 hectares) in 1973 by Louisa and Alec Hargrave. Sixty vineyards, many former potato fields, now cover about 3,000 acres. They benefit from growing conditions similar to the Bordeaux region, Bate said. Long Island's largest winery is the family-run Pindar Vineyards, sitting on almost 550 acres.

What sets Long Island wines apart from California offerings is how well they pair with food, said Jim Trezise, 61, president of the New York Wine and Grape Foundation. Grapes grown in New York's cooler climate produce vintages that are light and acidic, he said.

The island, known for its white beaches, relies on summer visitors who buy wine where it's made.

`Attractive Region'

``They are such an attractive region for tourism that they're able to sell a large percentage of production from the wineries,'' said Matthews, 54, whose favorites include offerings from Wolffer, Pellegrini Winery and Bedell Cellars, owned by Michael Lynne, a former head of Time Warner Inc.'s New Line Cinema. ``That has allowed them to flourish without being forced to compete on retail shelves and restaurant wine lists with wines around the world.''

Read the rest of the story at:

Pittsburgh's Channel 4 Highlights Local Wineries - SEE THE VIDEO!

URL: http://www.thepittsburghchannel.com/news/16178464/detail.html

Local Wineries Have Lots To Offer
POSTED: 4:57 pm EDT May 6, 2008
UPDATED: 6:37 pm EDT May 6, 2008

While Pittsburgh residents have enjoyed warm weather and sunshine, a blast of cold air in California might have put your summer wine selection on ice.

More than 20 nights of frost damaged some of the Napa Valley's world-famous merlot grapes. But finding a good glass won't be a problem in Westmoreland County.

WTAE Channel 4 Action News reporter Jennifer Miele went to some local wineries to find out what their picks are for a merlot replacement.

There is a delicious selection at Stone Villa in Acme, Westmoreland County. Merlot lovers flock to one called Vistonia, which has a blend of red grapes developed by owner Randall Paul.

"We have some of the cabernet grape in there," said Paul. "We also have a little shiraz grape and it's a semi-dry wine, and merlot drinkers seem to like it."

Randall and his wife, Debbie, said Pennsylvania wines should be on your table. Their grapes are just starting to bud, but in California, the nation's best merlot grape growing state, the effect of two-dozen chilly nights could bring the harvest there down substantially.

"We grow about 15 percent of the grapes we use to make wine," said Paul. "The rest of the grapes we use are grown in Pennsylvania throughout the state."

The same thing goes for the Greenhouse Winery in Rillton, Westmoreland County, the Heritage Wine Cellars at the Grove City outlets in Mercer County, the Paterini Winery in Ellsworth, Washington County and La Casa Narcisi in Gibsonia, Allegheny County.

Copyright 2008 by ThePittsburghChannel. All rights reserved. © 2008, Internet Broadcasting Systems, Inc.

Red Rose Wine Trail - Wooing Wineries and Wine Drinkers in Pennsylvania

Grape expectations
Wine makers hope trail will woo customers, boost marketing
By Jessica Bair
Central Penn Business Journal

(Franklin & Marshall College seniors, from left, Julie Stein, Carolyn Chen, Andrew Cantos and David Schaeffer sample wine served by sales associate Loraine Luizzo during a daytrip to Twin Brook Winery in Sadsbury Township, Lancaster County. The winery has increased business since it joined the Brandywine Valley Wine Trail in 2003. Photo/Amy Spangler)

The owners of a Lancaster County winery hope to attract more visitors and increase sales by collaborating with neighboring wineries.

Richard Carey and Linda Jones McKee, the owners of Tamanend Winery in Manheim Township, are developing a wine trail that they hope to launch within six months.

Carey said he plans to invite wineries in Lancaster and York counties to join the Red Rose Wine Trail.

"You have to have a compatible group of people that will do it," Carey said.

Tamanend Winery began in Carey's home in 2001. He relocated to Lancaster County from California, where he had been making wine professionally since 1977. In August, the winery moved into a larger production facility. The company's wine is made solely from grapes Carey buys.

Tamenend's wine is sold at its Red Rose Tasting Room, along King Street in Lancaster. The store also sells wine made by Allegro Vineyards and Moon Dancer Vineyard & Winery, both of York County.

"You could look at the store as being a wine trail where you don't have to travel to the winery," Carey said. "It's a good way to show off what we have all together."

Wine trails are helpful because of being able to work with other wineries to promote and cross-market their wines, he said.

"All the reasons for putting up with that is to get people to know about your wine," Carey said. "It's a fun thing to do. People then remember and come back because they had a good time."

The Pennsylvania Dutch Convention & Visitors Bureau made an effort to collectively promote the county's wineries in 2006, said Christopher Barrett, president and chief executive officer of the Lancaster County-based organization. The county's wineries were advertised together as a part of FlavorFest, which promoted Lancaster County as a culinary destination, he said.

"FlavorFest was an attempt to get them to band together a little bit more," Barrett said.

Tim Jobe does not think it is good that Lancaster County's wineries have yet to band together and create a wine trail. But he also said the problem may be that the wineries in the county are too far apart.

Jobe is one of three owners of the Twin Brook Winery in Sadsbury Township. It is about 30 miles from the next closest winery in Lancaster County, he said.

Twin Brook has been a part of the Brandywine Valley Wine Trail since 2003. Six other wineries are a part of the trail, and Twin Brook is the only one from Lancaster County. Although it is more than 10 miles from the next winery on the trail, Twin Brook has seen increased business as a result of belonging to the trail, he said.

"It's been one of the best things that has happened to us as far as marketing goes," Jobe said. "I spend hardly anything on advertising. All my advertising comes from that."

At least 10 percent of Twin Brook's annual sales come from wine-trail travelers, Jobe said. The main event promoted by the Brandywine trail takes place in March, when business at the winery would normally be slow. Rather than seeing about 30 customers over a weekend, a couple hundred will pay a visit to the winery that month, Jobe said.

"Wine trails are a fantastic thing," Jobe said. "I would have never imagined it would be such a great business booster. It's really been a fabulous way to get people through."


Lancaster County wineries

Lancaster County Winery
799 Rawlinsville Road in Willow Street

Mount Hope Estate & Winery
2775 Lebanon Road in Manheim

Nissley Vineyards & Winery Estate
140 Vintage Drive in Bainbridge

Tamanend Winery
759 Flory Mill Road in Lancaster

Twin Brook Winery
5697 Strasburg Road in Gap

read the story at:

Chesapeake Bay Wine Festival

May 31 - June 1, 2008
Stevensville, Maryland
Can you think of anything more fun and enjoyable than spending a beautiful sunny day on the sandy shores of the Chesapeake Bay sipping wine? We can't either, so plan to join us at the Inaugural
Chesapeake Bay Wine Festival which will be held at Terrapin Nature Park, Stevensville.

This is the weekend following Memorial Day and it should be the perfect weather for enjoing amazing wines from all over the state of Maryland..

The event will feature wines from 14 Maryland Wineries, as well as local cuisine, juried arts & fine crafts and live entertainment.

$17 per ticket in advance
$20 per ticket at the door
Must present ID to enter

Designated Drivers and Ages 13-20:
$10 per ticket in advance
$10 per ticket at the door

Group Rates:
$15 per ticket for groups of ten or more (advance only)

Maryland Festival - Wine in the Woods

May 17 & 18, 2008 from Noon-6pm
Located in Columbia,Maryland at Symphony Woods.

It’s their 16th Year! Celebrate the charm and character of an event that has aged to perfection! Sample Maryland's finest wines from a souvenir glass; make food purchases from an abundance of high quality, distinctive restaurants and caterers; sharpen your palette by attending wine education seminars; enjoy exceptional works offered by invited artists and craftspersons; and revel in continuous live entertainment on the jazz and main stages. Ask about the designated driver program.

Volunteers are needed; please call 410-313-4624. Advance purchase admission: A wristband will be mailed with your receipt; take your wristband to the gate for admission. Online registration requires an approved online account. To purchase admission for more than one person, change the quantity and update the cart. Advance purchase ends Wed., May 7. Walk-in purchase only May 8, 9 and 12-16.

On-line ticket sales begin March 6, 2008. On-line ticket sales end Wed., May 7th to ensure that tickets are received before the event.

Advance (walk-in) ticket sales begin March 6, 2008 at these locations, and end Friday, May 16th.

General Admission Gate Price is $25.
Advance tickets & Designated Drivers $20.

New York Grape Task Force

WINE GRAPE TASK FORCE created by Agriculture & Markets Commissioner Patrick Hooker is making some real headway in identifying key issues and obstacles facing the New York grape and wine industry. Orchestrated by Deputy Commissioner Jackie Czub and chaired by Kareem Massoud, the task force meetings have often involved direct discussions with representatives of other state agencies like the Department of Environment Conservation, Empire State Development Corporation, the State Liquor Authority, and the Department of Transportation. Yesterday we met with the Law Review Commission, which is taking a comprehensive look at New York ’s antiquated and counterproductive Alcohol Beverage Control (ABC) law, as well as SLA regulations. The bottom line is that the State of New York (especially Agriculture & Markets) has been a great partner with our industry for decades, helping us grow and contribute ever more to the state economy; but there are certain areas like the ABC/SLA complexities that are hurting the state economy because they are preventing the true potential growth of our industry. The task force is scheduled to make final recommendations to Commissioner Hooker in early September prior to the grape harvest.
- from Jim Tresize

Erics Loves Paumanok

PAUMANOK CHENIN BLANC from Long Island got a nice plug by New York Times wine writer Eric Asimov on his wine blog (The Pour). He noted that there aren’t many good American chenin blancs, but Paumanok’s “stands out as delicious on almost any scale you choose…it has weight and presence without being heavy or big…a combination of lemon, apples and honey, yet was thoroughly dry with a refreshing acidity”.

Wednesday, May 07, 2008

“Taste of New York ” Cookbook

The New York Wine & Grape Foundation has published a new “Taste of New York” cookbook featuring New York wines paired with New York foods in recipes created by New York chefs.

A “Starting with Wine” page upfront lists the many types of New York wines, along with recipes would pair well with them, complemented with a “New York’s Great Grapes” index with photos of the most common wine grape varieties and wines, and examples of foods which match well. The major sections of the book are Starters and Sides, Entées, Desserts and Beverages.

The new cookbook mirrors the 13-part public television series co-produced by WXXI public broadcasting and the Foundation, as well as many other wine-and-food initiatives which the Foundation has launched over the past decade. These programs have become nationally known, to the extent that Foundation President Jim Trezise was asked to present them at a marketing conference in Napa Valley on May 1 and 2.

“This ‘cookbook’ is far more than a collection of mouth-watering recipes created by great chefs using local ingredients,” said Trezise. “It’s a celebration of a major farm state— New York ! For many people, even including many New Yorkers, the phrase ‘ New York ’ conjures up images of Broadway, Wall Street, and the Statue of Liberty. But ‘ New York ’ also means vineyards, a cornucopia of farm products, and sensational seafood. New York is both a great city and a great state, filled with great people who produce and consume great New York wines and foods. New York has it all.”

Just as the TV series was co-produced with WXXI by Jim Trezise with support from Dana Alexander , the cookbook project was coordinated by Foundation Vice President Susan Spence in conjunction with photographer Randall Tagg, designer Book Marshall, and Chefs Dan Martello and Tim Cashette of the New York Wine & Culinary Center . The project was funded by a state grant to the Foundation secured by Senator Catharine Young with support from Assemblyman Bill Magee, who chair the Agriculture Committees in their respective legislative bodies.

For years, the New York Wine & Grape Foundation has promoted New York wines with New York foods in New York restaurants through its “New York Wines & Dines” program. That focus of wine as food, and wine with food, was carried over into the New York Wine & Culinary Center , the gateway to New York wines, foods, agri-tourism and culinary tourism, which was spearheaded by Constellation Brands and is featured at the beginning of the book. The cookbook will be sold through the Center, with proceeds benefiting its educational programs on wine and food.

The recipes were created and generously contributed by chefs committed to New York. Chefs Dan Martello and Tim Cashette of the Center created several recipes featured in the “Taste of New York” PBS series, along with those using Concord grape juice. Several New York wineries with restaurants which have led the way to fine dining in “wine country” have shared their recipes, along with several restaurants which have received the New York Wine & Grape Foundation’s “Restaurant” award for showcasing New York wines as part of a fine dining experience. There are also recipes from fine restaurants in New York City and other areas of the state, as well as organizations representing other agricultural products such as apples, beef, maple, and seafood.

Besides the recipes, this cookbook contains sections with practical information on wine and food pairings, the New York wine industry, the New York Wine & Culinary Center , the Pride of New York program, and helpful web sites guiding consumers to more information.

The “Taste of New York” cookbook is all about fresh, seasonal and local—the megatrends that are taking the country “back to the future”. People want to know where their wine and food comes from, who produces it, and whether it is safe and good. They also understand that buying local products is supporting their own community and economy, as well as minimizing “food miles” and “carbon footprints” from long-distance shipping and excessive packaging.

“This cookbook’s messages are clear,” said Trezise. “Eat local. Drink local. Think local. And Uncork New York !”

MEDIA CONTACT: Jim Trezise , jimtrezise@nywgf.org, 585-394-3620