If you’re a first-timer, these three wines from the slopes surrounding Seneca Lake are a good place to start.
Ask any local cider aficionado what they drink, and chances are they’ll point you toward Eve’s Cidery.
NoMad’s wine director is releasing his second vintage of Empire Estate, made with 100 percent Finger Lakes riesling.
The “botrytis” may be the least cost-effective course ever served at the restaurant.
Every August, wine and spirits producers from across New York gather in the Finger Lakes to put forth their best in the annual New York Wine & Food Classic competition.
A locavore distributor finds success in a New York State of wine.
Last week in the Finger Lakes, the New York Wine & Grape Foundation invited a few adventurous and strong-backed sommeliers and wine writers to help with the 2012 harvest as part of a new exchange and education program among New York wineries and city-bound industry professionals. Our very own Amy Zavatto, Edible’s wine correspondent, was one of those lucky few who got to stomp some grapes.
An upstate entrepreneur is turning would-be compost into liquid gold: squash seed oil.
As the weekend officially begins with a bout of chilly grey weather, we thought we’d pass on an icewine and cider cocktail recipe Zavatto sent us from Nick Venditti at Frankly Wines on West Broadway, which he created using Finger Lakes spirits for NY Drinks NY week. Says Zavatto: “I’d never in a million years have thought that icewine and gin would be so, so pretty together, but holy cow–DELICIOUS! And very dangerous.”
This February Colicchio & Sons got a wine director with a penchant for the flavors of the Finger Lakes: Thomas Pastuszak spent years studying at Cornell, then worked for five years up in Ithaca, namely as the general manager of a wine-focused place called Stella’s. Here are his top picks for rieslings from the region, now in heavy rotation at the restaurant.
Break out the bubbly.
Reviving a Eurasian classic in Long Island.