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APRIL
2002 SELECTIONS
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Viognier [vee-oh-NYAY] is a full-bodied white varietal that is appreciated for its distinctive rich, spicy flavors; it's like a cross between Muscat or Gewürztraminer and Chardonnay. It originates in the Northern Rhône of France, where small quantities of the low-yielding grapes have been harvested for centuries. The wine has an opulent, lush body and dramatic honeysuckle, white melon and jasmine flavors. In the early 1990s, winemakers in the US began making Viognier to much acclaim. New York is beginning to turn out some very stylish versions - here are three.
From the cutting edge producers of obscure varietals in the Finger Lakes comes this wine that explodes with exotic tropical fruit aromas and flavors, and is a real bargain compared to the French Rhone and California versions.
This wine is a fruit powerhouse. Loaded with flavors of apple blossom & melon with a creamy finish, it contains 88% Voignier and 12% Chardonnay grapes. Ideal for pairing with poultry, steamed lobster, oysters or clams on the half shell.
With it's fresh bouquet, this soft, light wine will be enjoyed for its uniqueness and delicacy. Slightly spicy and floral, like a delicate Riesling.
The most widely planted grape in Bordeaux, Merlot is often grown in the same places as Cabernet Sauvignon and Cabernet Franc. Very often the three are blended with each other in varying proportions. And because Merlot has somewhat less tannin in general than Cab Sauv, and more lush fruit than Cab Franc, it feels softer on the palate and is often more approachable in its youth. New York entered the Merlot game early on and is fast gaining the reputation as a superlative region for the grape. With a climate well suited to ripening Merlot throughout the state, here are three very different styles from three very different regions.
A medium-weight, soft wine with herbs, cherry and chocolate flavors, and a little spice in the finish. 90% Merlot, 10% Cabernet Franc.
Blueberry notes, cedar aromas and chocolate overtones combine for a refined Taste. Perfect alone, or with your favorite veal dish.
Deep red in color with big aromas of ripe blackberries, vanilla, leather and hints of dark chocolate.
The famous fortified sweet wine from the Duoro Valley of Portugal. Port-style wines are now made the world over. New York, long the home of sweeter wines, has found a new audience with these quite elegant examples.
Intense flavors of melons, mangos and other tropical fruits. Hand selected clusters
yield a rich wine with apricot and honey flavors. Ideal with fruit desserts.
A delightfully different wine, reminiscent of a fine tawny port, made from the Chardonnay grape. Gold medal - New World International Wine Competition
A dark red, velvety dessert wine that is full bodied with a fruity aroma. This smooth and mellow port is perfect for after dinner or as a cocktail alternative. Young, fruity red wine is fortified with grape brandy and aged in a modified solera process.
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