| AUGUST
2004 SELECTIONS
"In
Europe we thought of wine as something as healthy and normal
as food and also a great giver of happiness and well being
and delight. Drinking wine was not a snobbism nor a sign of
sophistication nor a cult; it was as natural as eating and
to me as necessary." ~ A Moveable Feast, Ernest Hemingway
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Viognier is fast growing in popularity - the
choice of drinkers and growers alike. The last ten years has seen
a massive increase in Viognier production throughout the world -
There are some who belive that it could be a grape to challenge
the monopoly of Chardonnay.
A very old variety originally from the northern
Rhone valley in the south of France, it is a notoriously difficult
grape to grow, but when grown to full ripeness rewards with a cornucopia
of flavors. It is best known for its apricot, peach and spice flavours,
together with high alcohol (often over the 13% mark) and lower acidity.
It is a cameleon-like grape that is suitable to a wide range of
winemaking styles.
You can drink it with many foods or none. Try
matching it with spicy Thai cuisine, Chinese takeout, Mexican dishes,
medium to strong and salty cheeses, strong flavoured fish dishes,
pork, chicken or fresh fruit.
In New York, Viognier grows superbly on Long
Island's North Fork and there are a growing number of excellent
bottlings now available. Here are three we think are terrific for
their different styles;
Red wine with fish, tannins in the middle of the summer heat? Why not? When you fire up the grill and char some meat, or fish or veggies or anything that takes on the smokey flavors of the wood, you need a full flavored Merlot with its rich, soft tannins to balance out the weight of the flavors. Here are three from Long Island's finest vintage to date:
This is a big, rich, smoky Merlot loaded with ripe fruit aromas of mixed berry jam, plum, currants and black olives. Layers of complex blackberry compote and an almost solvent character are followed by a sweet mid-palate balanced by round tannins.
Dark red in color. Elegant aromas of blueberries, plums, and fine cedar notes. Full-bodied, the lush mouthfeel is balanced by ripe plum and black cherry flavors and gentle acidity. The long, concentrated finish offers velvety tannins and well-integrated leather and toasty oak.
A smooth flavored Merlot with soft tannins. This wine pulses with smoky, cedar flavors.
Catawba is a grape that most people can identify with grape juice, jellies and pies baked and left to cool on the window sill in a summer breeze. Like old-time lemonade, these flavors will take you back to a simpler time, when the biggest decision as to what to eat with the wine was ... hamburgers or hot dogs.
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