2012 Update: A Foris Vineyards and Winery Thanksgiving

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Posted on November 19, 2012

2008 Foris Pinot Noir

I’ve been a fan of Foris Vineyards and Winery since I discovered them a few years ago. I love that the wines are both delicious and accessible to many because of their affordability. I’ve always thought Foris offers perfect wines for Thanksgiving and other holiday meals (the Pinot Noir and Pinot Gris were big hits at Thanksgiving in past years), so I asked a couple of members of the Foris team to weigh in with their suggested pairings.

Julianne Allen, National Sales Manager for Foris

The obvious is choice is Gewürztraminer for white with turkey and Pinot Noir for red. However, I also think the Cabernet Franc is a good turkey wine, especially if the turkey is smoked. It also pairs well with ham. Pinot Blanc is also good with the saltiness of the ham and works with roast turkey. Another obvious Foris wine to enjoy during the holidays is the Moscato either as an aperitif or dessert wine.

Terri Gerber, co-owner of Foris with husband Ted Gerber

I will have to go along with what Julianne said in her response to you. Those are usually the wines that we recommend. Everyone’s Thanksgiving dinner is a little different in their choices of foods and seasonings, so really it’s a matter of taste. Everyone has their favorites and sometimes you won’t really know until you try it. So basically, try all of the Foris wines just to make sure.

I have reviewed a few of Foris’ offerings, so follow the links below to those reviews:

2007 Gewürztraminer

2007 Merlot

2010 Pinot Blanc

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If you wish to try Foris wines for yourself, the winery is offering Winter Holiday Special. The special includes your choice of one or two bottles of their 2006, 2007 and 2008 Cabernet Sauvignon and is only available on a limited basis. The 3-Pack Special for $45.00 (one bottle of each) or 6-Pack for $75.00 (2 bottles of each) includes free shipping within the continental United States. Please visit the winery website for information about their wines. To find Foris wines in your area, check this list of distributors and brokers. Cheers and Happy Thanksgiving!

My first impressions of Finger Lakes, NY wine country

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Posted on November 13, 2012

Eating and drinking locally at Red Newt Bistro

Last weekend I traveled to Finger Lakes wine country for the first time in my life. Below are some of my first impressions.

The people: Everyone I encountered in the Finger Lakes was friendly, gracious, hospitable, and kind. Some went well out of their way to make sure I had a wonderful food and/or wine experience. The winemaker at Anthony Road Wine Company, Johannes Reinhardt, produces a wine that matches my personality. Who knew? I can’t wait for the release in early 2013. Thank you to Anthony Road Wine Company, Bully Hill Restaurant, Dr. Konstantin Frank Vinifera Wine Cellars, Fox Run Vineyards, Hermann J. Wiemer Vineyard, Heron Hill Winery, Lamoreaux Landing Wine Cellars, Ravines Wine Cellars, Red Newt Cellars Winery and Bistro, Sheldrake Point Vineyards, and Veraisons at the Inn at Glenora Wine Cellars for an unforgettable trip.

The countryside: The region is one of the most beautiful in the country. The first time I looked across Keuka Lake from atop one of the steep banks above it, it took my breath away. Even the cool, gray November weather did not spoil the beauty. I imagined how amazing the view would be during spring, summer, autumn, and blanketed with a winter snowfall. This means I must return to experience all of the Finger Lakes seasons.

View of Keuka Lake

The food: During my trip, I had the opportunity to dine and taste at wineries that offered meals and samples of local food. I could not be more pleased with the locally-produced foods that the Finger Lakes region has to offer: delicious meats, fresh fruits and vegetables, luscious cheeses, rich chocolates, and tasty breads. Local is the only way to go when dining here.

Ravines Wine Cellars tasting room

The wines: I don’t think I can ever say enough about the wines. I knew that the area was primarily known for Riesling. I tasted many, many, many Rieslings: dry, semi-dry, semi-sweet, and late harvest. The Finger Lakes wineries I visited produce world-class Rieslings, while also demonstrating that not all Riesling is the same and that it is a versatile grape. The Rieslings I tasted varied greatly due to climate variations, production differences, terroir, vineyard locations, and winemaker style and expression. The region also produces other wines such as Cabernet Franc, Cabernet Sauvignon, Chardonnay, Gewürztraminer, Grüner Veltliner, Lemberger, Merlot, Muscat, Pinot Blanc, Pinot Gris, Pinot Meunier, Pinot Noir, Rkatsiteli, Sauvignon Blanc, and vitis Amurensis. One interesting thing I noticed is that many wineries publish the RS (residual sugar) content of their wines. I think this is because the Finger Lakes region is still trying to shake the public perception of only producing sweet wines from native American grapes like Catawba and Niagara, as well as to make sure their customers know the style of wines they produce. However, do not be deceived by what may appear to be higher RS, as the RS is balanced by the mouthwatering acidity. Many wineries also emphasized that they grew vinifera (European grape varieties), not just created hybrids or native American varieties. If you are someone who still thinks that Red Cat (Red Catawba), Niagara, and hybrids are representative of the Finger Lakes, and that great, European varieties – red, white, and rosé – can’t be produced here, then please allow to me to assist you in planning your Finger Lakes wine trip.

A few of the award-winning wines at Dr. Frank’s

Final thoughts: This is such a welcoming and beautiful area for enjoying nature, dining, and wine tasting. I am surprised that there are still very few lodging and dining options. There are some lovely bed and breakfast choices and small, local restaurants, but there seems to be untapped opportunity. If you are interested in opening a local hospitality business, I suggest the Finger Lakes area.

Finger Lakes on Dwellable

#TGTaste with Erath Winery and Winemaker Gary Horner

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Posted on August 22, 2012

Erath Winery Pinot Gris and Pinot Noir

When ThirstyGirl invited me to participate in #TGTaste with Erath Winery and winemaker Gary Horner, I couldn’t refuse. I’ve grown to love Oregon-produced Pinot Gris and Pinot Noir primarily due to my tasting experiences with another Oregon winery that produces great value, high quality wines: Foris Vineyards.

I particularly love #TGTaste, because participants like me have the once-in-a-lifetime opportunity to interact directly with the winemaker during the online chat. It’s truly a learning experience.

Both of these wines are bottled with screw caps, which I prefer for wines that should be consumed now. Screw caps are very convenient for get-togethers and especially travel.

Erath Pinot Gris and Pinot Noir with Baked Salmon

Many of you who follow me via social media and my blog have learned that I am an expert on other people’s food, but not really a cook myself, so I decided to prepare something simple, baked salmon, as my pairing for both the 2011 Erath Pinot Gris ($14, media sample provided by Erath) and 2010 Erath Pinot Noir ($19, media sample provided by Erath). Both wines paired well with my entrée, with the fatty, rich salmon bringing out more of the bright apple, citrus, and melon flavors of the Pinot Gris and the cherry and cranberry flavors of the Pinot Noir. Both wines would also work with Thanksgiving fare to please both white and red wine lovers. Another pairing option for both wines would be mildly spicy Asian cuisine.