The Tasting Panel magazine

Tasting Panel October 2010

Issue link: http://digital.copcomm.com/i/17414

Contents of this Issue

Navigation

Page 67 of 96

Recent Vintages in the Finger Lakes Of the past few vintages, 2009 was a very good year for Finger Lakes Rieslings, and 2008 was good for both Pinot Noir and Riesling. Reds ripened well in 2007, while 2006 was another cool vintage, better for Riesling and some Pinot Noir. past. But vinifera grapes are gaining. In the meantime, it seems there is room here for both. The best-known winemaker in the Finger Lakes is still the late Dr. Konstantin Frank, who came to this area from Germany in the 1950s. As an individual winemaker, he was a pioneer in a region dominated by large corporate wineries. Frank understood the climate and developed a reputation for being generous with his time and his vines, aiding and encouraging other vineyard owners in the area. Especially known Visiting the Finger Lakes The Finger Lakes region is a great place for anyone on a wine-oriented vacation (make that summer vacation!), with lovely small towns interspersed with vineyards and farms and sprinkled with inns and bed-and-breakfasts. Because wine and food programs are so popular with tourists as well as residents, courses at Cornell and at the New York Wine & Culinary Center cater to visitors, amateurs and professionals. for Riesling and for sparkling wines made under the Chateau Frank label, his winery is still going strong and selling into a remarkable 30 states, with son Fred now at the helm. Two of the new European-style winemaking pioneers to look for are Hearts & Hands and Ravines. Some of the other wineries that sell wines made from native and European grapes outside the region find their main markets in New York City restaurants and in a few adjoin- ing states. These include Anthony Road, Bully Hill, Fox Run, Herman Wiemer, Heron Hill, Swedish Hill and Wagner. One hundred ten Finger Lakes wineries have tasting rooms, and most sell an average of 97% of their wines this way. They range in size from small spaces in a house or farmhouse to full restaurants with shops and winery tours. A few even have an inn or bed-and-breakfast on the property. Some winery owners seem content with this way of life, while others are anxious to widen their markets. Many must keep a “day job” to make ends meet—at least for the present. But it’s estimated that the Finger Lakes can easily double its wine production as soon as the demand develops. Dr. Konstantin Frank’s méthode champe- noise sparkling wines are made under the Chateau Frank label. october 2010 / the tasting panel / 67 PHOTO COURTESY OF THE NEW YORK WINE & GRAPE FOUNDATION

Articles in this issue

Archives of this issue

view archives of The Tasting Panel magazine - Tasting Panel October 2010