New York Wines: It’s a thing. Really.
Finger Lake Wine Region in New York
By Linda Kissam
Seafood Fettuccine Recipe
Yes, New York produces wines. Actually, they produce some excellent wines. They deserve more accolades and recognition. The Finger Lakes are a group of eleven long, narrow, roughly north–south lakes in an area informally called the Finger Lakes region in New York, in the United States. The Finger Lakes area is located in west-central New York. It stretches 80 miles east to west and 50 miles north to south. Eleven Finger Lakes range from very small (Canadice at about 4 miles long) to very large (Cayuga at 38 miles long). As a tourist destination, tourists can explore beautiful lakes and over 100 wineries, dazzling waterfalls, distinctive museums, art galleries, extraordinary restaurants and countless outdoor recreation activities.
When you go there, make sure to include these thee premiere wineries on your wine trail. They will give you an overall taste profile of what this magnificent area has to offer.
Weis Vineyards is a boutique winery located in the Finger Lakes region of Upstate New York established by husband and wife Hans Peter (a native of Zell Mosel, Germany) and Ashlee (a native of Hammondsport, NY) Weis. They embrace Peter’s family winemaking traditions and techniques, accompanied by the high-quality terroir of the Finger Lakes region to create premium handcrafted wines.
Weis Vineyards
2019 Dry Riesling
Finger Lakes region of New York
About $17
Traditional stone fruit characteristics balanced by strong minerality and a delightfully full mouthfeel. This wine works with many different types of foods, from seafood to pork, veal and duck. Crisp on the palate. Not overly fruity but juicy. Think citrus and green apples. Goes down smooth in a New World non –oaky presentation. A lovely wine with or without food.
$17.99 750ml
Dr. Konstantin Frank Winery is one of the most respected wineries in the Finger Lakes. The winery’s founder, Dr. Konstantin Frank introduced vinifera (classic European grape varieties) to the region. The winery was established in 1962 and is now in its fourth generation of Frank family ownership.
Over the past fifty years, Dr. Konstantin Frank’s wines have consistently been featured in some of the most prestigious wine publications in the country. The winery’s tasting room overlooks beautiful Keuka Lake and some of the oldest vinifera vineyards in the U.S.
Dr. Konstantin Frank Winery Harvest
2019 RKATSITELI
Finger Lakes region of New York
About $18
Dr. Konstantin Frank was the first to plant Rkatsiteli in the Finger Lakes in the 1950s and 1960s. Just under 10 acres of Rkatsiteli is now grown on their Keuka Estate. The soils on Keuka Lake are shallow, Mardin and Volusia silt loam with high shale content which adds minerality, acidity, and elegance.
This is a vibrant wine with grapefruit, anjou pear and orange oil showcased on the nose. Think Lemon peel, lemongrass and a weighty sense of mineral on the palate.
Pair with olives, goat cheese, seafood and white meat entrees.
Originally from Champagne, France, this winery family has hand crafted wine for six generations. In 2011, they fell in love with Keuka Lake in the Finger Lakes wine region. They integrate their French heritage and new world wine experience to develop wines which pair well with fine cuisine as well as casual fare.
2017 Chardonnay
2017 Chardonnay Unoaked
About $20
Finger Lakes region of New York
89 POINTS ROBERT PARKER
100% Chardonnay. 100% Finger Lakes terroir selection from two different vineyard sites. Aged in stainless steel tanks for nine months Sourced from two different sites, both with west-southwest exposures but with different soil makeup: one terroir (planted in 1971) is only shale stone, while the other terroir (planted in 1999) has a mix of shale stone & clay. The grapes flourished in a warmer summer so the end product presents with ripe fruit, pulp and a hint of flint. Nice structure as it lingers on the finish. There were 580 cases produced. The winery is sold out of the 2017, but you may find it on the secondary market. If not, give the 2018 a taste. It was produced in a bit more rainy summer. You’ll fine subtle differences, but overall both vintages are a treat for the senses.
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RECIPE
Seafood Fettuccine
The Cellar Restaurant at the Medallion Hotel
Serves two
Ingredients
3 oz. cod ½-inch diced
3 oz. salmon ½-inch diced
5 21/25 tiger prawns
1 Tbsp. minced shallots
1 tsp. minced garlic
2 Tbsp olive oil
1 cup heavy cream
1 egg yolk
1 Tbsp lemon juice
Salt & pepper to taste 8 oz. cook fettuccine
Preparation
In small bowl mix egg yolk and heavy cream; set aside. In a sauté pan on medium heat add olive oil; when it starts to smoke, add seafood. Turn over once, then add shallots, garlic and lemon juice. Cream egg yolk mixture with wood spoon or heat-resistant spatula and stir until sauce starts to thicken, adjust with salt and pepper and add pasta.
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Travel Resource: Finger Lakes Wine Country
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Linda Kissam
Note: I only review wines that I find have value for my readers. This article is not an endorsement, but a professional review. Free samples were provided for review purposes. No fee was paid by the wineries for this review.
