Hot days in the vineyards

What is this weather doing to our grapes? Well, we've surely caught up from the cold, damp spring in terms of the growing season!





We are historically a cool climate region. That is why our Rieslings, Chardonnays, Pinot Gris [Grigios], Pinot Noirs and Gewurztraminers are winning national acclaim. Our relatively short growing season with cool nights and warm days produce vintages with exceptional balance, fresh fruit flavors up front with lovely aromatics in the glass.





Last summer, we thought proved to be an exception, when Mother Nature gave us one of the longest and driest summers on record, the reds that are now maturing in our cellars showed a quality that had not been seen here in a decade or two.





This year, although our start was slow, the intense heat may make up for lost time and we will again see some exceptional reds coming from our vineyards.





Only time will tell ... but here is hoping.





Imagine having the ability to produce world class California-esque Cabernets and Germanic style whites all along the shores of Lake Erie. Almost heaven for a wine lover, right here in our own backyard!!

A little 'education' about wine barrels

Most of the time, this blog is devoted to personal wine and food preferences, bits of information about activities and events, etc. .... but sometimes it's fun share information to help those interested in wine appreciation become a little more comfortable when they are thrown in with the connoisseurs [read: wine snobs] at certain events. So here is probably more than you want to know about oak barrels, [but, at least you'll be ready for the most obnoxious 'expert' who next crosses your path.]

Wine barrels are primarily made from white oak [red oak is too porous and the barrels will leak!]. In cellars around the world, the majority come from French or American grown trees. A couple decades ago, the most sought-after barrels were hand crafted from only French forests. More recently, however coopers using American wood have developed a reputation for producing great barrels too. [For some very esoteric palates, even the advantages of and differences among Missouri, Nevada, Minnesota, and Ohio wood is hotly debated.] .

Does the geography of where a tree grows really make that big of a difference? Yes, say most winemakers. And so do the sophisticated manufacturing techniques our coopers have adopted.

As with most aspects of wine production, nuances are important. Barrels are no exception.

The difference between wood from French and American forests is primarily in the graining of the wood: American oak tends to be wider grained than most French oak [Limousin is the exception]. In contact with liquid, wider grained wood imparts flavor and tannin more quickly – hence winemakers looking for subtle flavor profiles historically and sometimes still choose French barrels. Those looking for more aggressive wines may use American wood.

American oak contains more ‘tyloses’ [structures that make the wood more water tight]. This means staves from American barrels can be saw-cut, whereas French logs need to be split along natural contours, providing fewer staves per tree, making their barrels much more expensive to produce.

In this country, recent attention to ‘old world techniques’ have enhanced our reputation for quality. Thirty years ago, most barrels in America were used for Kentucky bourbon and discarded after a single use. That meant raw wood was kiln dried for just a couple of weeks, the staves steamed into shape and the inside of barrels were mass-charred with propane torches so they could be sold on the cheap.

Contemporary American WINE barrels are made from staves air-dried for three years or more. Open flames, controlled by sophisticated sensors are used to determine exact parameters for ‘light,’ ‘medium’ or ‘heavy’ toast, as required by each winemaker. And American coopers have truly refined shaping and hand-assembly techniques.

As I said, interesting to some of us, but more than some of you may want to know.

Summer sippin'

Warm muggy night. Long day at work. Icy cold glass of Lake Erie Riesling to go with the fruity salad I just picked up from Wendy's. Not your average gourmet fare. But pretty good. Why Riesling? Because it is my favorite, favorite summer wine. Why Wendy's? Because it is quick and the wine transforms the salad into more than it might be alone.

Riesling is a grape known for its amazing versitility. It can produce elegant dry table wines that a wonderful complement to food, be it simple or haut cuisine. Other Rieslings are semi-sweet showing fruit upfront on the palate with aromas of melons and peaches. Still others are made into dessert wines with luscious, truly sweet finishes that offer hints of honey and apricot.

While many great Rieslings come from Germany for sure, some of the finest Rieslings in the world are produced right here in the eastern United States. The Finger Lakes Region of New York and our own Lake Erie [including the Grand River Valley] have recently taken top medals in international, highly respected competitions.

Riesling is a cool climate varietal that requires relatively short growing season in the summer vs. the extended frost to frost cycle required for most vinifera reds. It is also winter hardy enough to survive our harsh winter temperatures. Another key condition are our cool nights which help produce enough acid backbone to balance the hint of sweetness in most locally produced styles.

While Rieslings are grown across the state, most are planted within the influence of Lake Erie. This most shallow of the Great Lakes provides an extended growing season and temperature moderation to mitigate the most dramatic spring frosts and frigid winter nights. And the deep gorge, known as the Grand River Valley, contributes natural drainage of both cold air in the spring and excess water throughout the growing season. Grapes do like dry feet and the Valley, in conjunction with several unique soil types have helped make this regions growing reputation for great Rieslings in a Germanic style.

Sippin a glass tonight........yum.

Wine........a journey of exploration

Wow....how time flies. I remember when, after a trip to a national wine conference, I was sure I both needed a blog and promised myself I would contribute a post on a consistent basis. Well, when I went back to that original experiment this afternoon, realized that idea was hatched over 3 years ago......and the first post back then was the last..........ugh. So much for fulfilling a personal promise!





Why is the effort being relaunched? With the prompting of a wonderful friend in the media, plus an opportunity to share it on the News Herald Community page and another nudge from a blogger at a recent state travel event, here is another attempt to create a 'Wine Notes' blog. Beyond that, my office is now staffed with incredibly talented staffers [they have always been great, I just now have a couple more of them] so I have a bit more time for 'creative' thinking.





So...for those of you interested: this blog should be regarded as a Wine 201 level project. It will offer lots more information than wine is red or white...........but not necessarily get into the nuances of malolactic fermentation either.

Join the journey at http://www.news-herald.com/