Wineries at both ends of New York are creating what I like to call co-op wine.
Three Finger Lakes wineries have teamed up to create Tierce, a 2004 vintage dry riesling that will be released on May 5 at a dinner at the Red Newt Bistro featuring foods created by that restaurant along with Fox Run Bistro and Madderlake restaurant.
Peter Bell of Fox Run, Johannes Reinhardt of Anthony Road and David Whiting of Red Newt each contributed a portion of riesling wine, made from fruit grown on the slopes of Seneca Lake, to create 100 cases of a single wine. They also chose to use a screw cap closure because, as Bell said, "corks, natural or synthetic, have a tendency to affect the wine's aroma.
Down on Long Island, five winemakers have created Merliance, a 100% merlot blend with two barrels each from Pellegrini Vineyards, Raphael, Sherwood House Vineyards, Shinn Estate Vineyards, and Wolffer Estate Vineyard.
It will be unveiled on April 3 at Craft restaurant in Manhattan.
Meanwhile, also on the New York wine front, Chateau Buffalo is officially open for business.
The husband-wife team of Carl Schmitter and Suzi Maciejewski have created the first winery in Buffalo and Erie County, featuring their own dessert wines along with a selection of New York wines from various regions and many “Pride of New York” agricultural products such as jams and jellies, pickles, maple syrup, mustard, chutneys, etc.
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