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Post by Deleted on Jul 22, 2018 20:51:24 GMT -5
That is a German name, but is the wine actually imported from Germany or grown in NY or California? We recently went to dinner with friends and she ordered a wine with a German name but it was from Sonoma California. I wonder if the lettuce had bolted before I picked it. I cut all of it back and it is starting to regrow again. I will watch it carefully and pick it while it is young and tender. Tonight I grilled ribeye steaks and we had mashed potatoes with butter, home made creamed corn, sliced tomatoes from the garden, and cucumbers soaked in a brine made cider vinegar with a bit of water and a tablespoon of sugar. You can't even compare store bought tomatoes to home grown. The home grown are so sweet and deep red. A dab of Hellman's and a sprinkle of salt and they are delightful. The plants are heavy with fruit so I will be enjoying tomato sandwiches with mayo for the foreseeable future. Kathy will can some sauce and make a bit of salsa, but I will be eating my fill of tomatoes in salads, on sandwiches and simply sliced and eaten with a fork. I love this time of year for fresh produce. I hadn't grown a garden in several years and it is nice to just go to the back yard for tomatoes instead of having to buy them from a produce market or farmer's market. I used to grow a large garden that included summer squash, zucchini, beans, swiss chard, radishes, as well as the cukes, tomatoes, and peppers. When Kathy's back and my knees got too bad to keep up with it all, we simply quit growning a garden for about 10 years. the simply fact is that I am just no longer capable of the long hours and tedious work of caring for a large plot anymore. This year's garden is only about 1/3 the size of what I used to grow. The only drawback to growing our own vegetables is that when fall and winter comes and we no longer are harvesting from our own gardens, going back to eating supermarket produce is a letdown. Commercially grown produce seems tasteless after eating fresh and local grown or homegrown. The wine I had was at Hugo's a very nice restaurant in Rochester, NY. I had it with a shrimp cocktail and it was very good. Second course was Steak au Poivre with an excellent red that a Jesuit priest ordered. I saw the bill and that bottle cost $90.00. Yeaks. Was his 75th birthday and he and 4 other seminarians celebrated. I remember it was a nice evening. I had to laugh because he did all the ordering and we just ate and drank. He was a great guy. He was transferred when he was 77 years old to teach at LeMoyne College in Philosophy and Religion Departments. I went to see him the following summer and when I arrived and he came down to see me in their residence he runs up and says. Guess where I am going next year. I thought some retirement house but no. Sent him to Africa at a minor seminary! That means College level. Never saw him after that and I am sure he has been enjoying his eternal home for many years now. He originally was from Belgium. Double Doctorate type of guy real intelligent. But easy going. He taught me two graduate level courses. Plus an honors level seminar on Teilhard de Chardin. He would dress up as Teilhard on his birthday but I think he looked more like G. K. Chesterton.  |
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Post by Deleted on Jul 22, 2018 20:54:35 GMT -5
PS I only drank the imported GEWURZTRAMINER.
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Post by Deleted on Jul 22, 2018 21:11:41 GMT -5
The wines are all produced and bottled in their place in beautiful downtown Prospect. There are windows in the tasting room which look into the production area. On one of our previous visits they gave us a tour of the production area. Today they had other customers so they stayed in the tasting room. I don't think any of their wines are made from NY grapes. For those you need to do one of the Finger Lake wine tours. We have done a few of those and it is something which definitely requires a driver. A 1 oz sample of 3 different wines at 10 wineries is not compatible with driving. For grapes and juice they use a distributor in Oneida. White wines are made from juice. Red wines they clean and crush the grapes themselves. The tannins and color of red wines depend on the time the juice is in contact with the skins and they want to control that. You are correct CB. I used to help my Italian grandfather make wine every year and he made a Southern Italian Red ( very light red ) since he hailed from Calabria, province Catanzaro the commune was Scandale. I looked that up a few month ago and Scandale is now in the province of Croton. I guess city governments are not stable in Italy even to this day. He would crush two different types of grapes to achieve what he was aiming for. I remember it was a lot of work especially getting these huge wooden barrels rolled up a ramp to place under the front porch to ferment. My grandmother would use the leftover skins etc (pomace) to make Grappa a very strong after dinner drink. That was distilled. She used to tell me how they would make various wines and liquors during the time of the Prohibition. Ha Ha |
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