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May
2005 SELECTIONS
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Every once in a while the efforts of the viticulturists
- those mostly unsung heroes that grow the fruit that make stars
out of wineries and winemakers - happen upon a hybridization (the
crossing of two varieties of grapes) that makes a superior new variety.
Often unused for years, and even only named after as much as 10
or 20 years of experimentation, these new varieties add a whole
new dimension to a region's wine identity.
Traminette is one of those superior discoveries.
Developed at Cornell University, it is a descendant
of Gewurztraminer and has the elegant floral aroma and wonderful
spicy flavor of its parent. With it's characteristic aromas of pear
overlaid with a touch of nutmeg balanced with luscious flavors of
honeyed apple, citron and spice it makes an excellent match to oriental,
poultry, and seafood dishes. Here are three excellent examples from
the Finger Lakes region to whet your appetitite for new discoveries.
Due to its generally cool climate, New York's
Bordeaux-style blends can tend to be more "Bordeaux-like" than their
warmer- region counterparts like California. With higher acid, firmer
structure and perhaps a bit more reserved fruit, they are willing
food wines, well matched to the locally grown vegetables and foods
of summer. Here are three well-priced blends suitable for any day:
New York has long been known for its outstanding fruit industry
- pears, blueberries, peaches, cherries, and, of course, grapes.
Each May in our stores we assemble a selection of more than 40 wines
made from fruit other than grapes. Here are three to tease you into
a trip to the tasting room...
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