Press and news that features Ravines Wine Cellars
Food & Wine magazine has selected The Ravinous Kitchen as one of America's Best Winery Restaurants.
Carey Jones touts The Ravinous Kitchen as one of "the best in the nation, [featuring] the best wines of their respective vineyards, excellent cuisine, and often-idyllic settings", and points to Chef Scott Riesenberger's "four-course meals to pair with the vineyard’s own wines" and use of "orchards, herb gardens, and beehives [that] supply a great deal of the ingredients."
Ravines WIne Cellars isn't just one of the best places in the Finger Lakes to buy wine, it's now a place to get a great meal!
The Ravinous Kitchen opened in 2015 with small plates which paired perfectly with our wines. In 2016, Chef Scott Riesenberger joined the team as Creative Director and Chef of the Ravinous Kitchen, having previously worked at L'Esperance in the Burgundy region of France; Union Pacific, The Essex House, Gilt, and Corton in New York City; and The Haymount House in Westchester. His knowledge of and experience with a range of classical and modern cooking techniques results in a style of cooking which can be described as seasonal-contemporary American with European influences. He likes to create dishes using inspiration from the quality of local ingredients, incorporating simple cooking techniques to enhance presentation and texture.
The Ravinous Table takes place at a communal table in our Geneva tasting room where Chef Riesenberger creates a seasonal menu of beautiful courses each perfectly paired with the expressive, balanced wines of Ravines. Each meal includes multiple courses created with produce, meats, and cheeses from the orchards, fields, and dairies of neighboring Finger Lakes farms including the herbs, vines, and honey hives at Ravines.
Each dinner begins at 6:00 pm with a glass of Sparkling Brut and savory amuse-bouche. Guests then head to the wine cellar where they participate in a brief but engaging tour including a barrel tasting paired with a delicious appetizer. Service begins at 6:30 with four beautiful courses at our farm table with Chef Riesenberger guiding the guests through the courses and the wine pairings.
Past events include a Truffle Experience which featured pork & truffle pâté and truffled carbonara pasta and a Winemakers Dinner featuring Austrian Winemaker Christophe Höpler.
All seats are available by reservation only and are limited to 16 participants.
Click here for a list of upcoming events at the Ravinous Table and to reserve your seat, or call the Geneva Tasting Room at 315-781-7007.
Click here for a list of other events at the Ravinous Kitchen.
Beginning this weekend at Ravines Wine Cellars' two tasting rooms, visitors will have the opportunity to try a different kind of wine tasting.
In addition to our usual tasting of five wines, our wine and cheese pairing featuring Finger Lakes cheeses, or our chocolate pairing of wine with Hedonist chocolates, we will be offering a flight of sparkling wines: Sparkling Keuka, the new 2007 Sparkling Brut, and 2015 Ayre.
2007 Sparkling Brut ($34.95, online or in the tasting room) is a blend of Chardonnay and Pinot Noir, both from the Argetsinger Vineyard, and has delicate aromas of baking brioche, delicate white lilies, and a flinty minerality.
Sparkling Keuka ($19.95 at either tasting room) was released last summer as a Ravinous Club exclusive; now it is available for general purchase. This wine is a sparkling version of our popular Keuka Village White blend of Cayuga and Vignoles.
2015 Ayre ($9.95, tasting room only) is our semi-sparkling, semi-sweet interpretation of Moscato d'Asti. At only 8% alcohol, and sporting aromas of peach and orange blossoms, it's a fun way to end a tasting - or a meal!
Tastings of these wines are exclusively available with this flight.
Chef Scott Riesenberger has come up with small bites to pair with each wine.
Our tasting rooms are located at 400 Barracks Road in Geneva (on Seneca Lake), and 14630 Route 54 in Hammondsport (on Keuka Lake). For more information, and hours of operation, click here,
Last Sunday, January 15, Ravines kicked off its "Chef and Winemaker" series with a vertical tasting of 5 vintages of Ravines Meritage.
Attendees had a chance to do a side-by-side tasting of the 2008, 2009, 2010, and 2011 vintages, and winemaker Morten Hallgren surprised everyone by bringing a couple of bottles of the 2006 vintage as well. According to Morten, all of the tasted vintages are "far away from peaking", although both the 2006 and 2010 are closer than the others (2006 because it's older, 2010 because it was riper and more lush).
In his opening remarks, Morten also said that these Meritage blends have amazing aging potential, and that as a relatively young wine region we don't know how many years the wines can age for. "Perhaps in another ten years we can do another tasting like this with the same wines."
Having a chance to taste these vintages together shows the significant differences between years ("vintage variation"). The Finger Lakes doesn't have the luxury of consistent weather - 2006 and 2009 were both cooler years with later harvests, 2010 was warm and sunny, 2008's weather was in-between, and 2011 was a combination of everything with a warm spring and rainy September.
The event started with a chance for attendees to try to create their own Meritage blend. Everyone was given some of Cabernet Sauvignon and Merlot from the 2015 harvest (both taken from barrel) and some of the newly-released 2015 Cabernet Franc (poured from bottles), and after tasting each component everyone started to blend different proportions of the three wines together to create something pleasing. Morten tends to use a higher proportion of Cabernet Sauvignon in his Meritage blends (such as the new 2013 Maximilien), but some participants seemed to prefer a more Merlot-heavy blend.
Ravinous Kitchen Chef Scott Riesenberger created a slate of small bites to complement the wines. Smoked duck, fondue, and potato tart each harmonized with the Meritage and enhanced the experience - as it should be, since Ravines' wines are designed to go with food.
The full schedule for upcoming Chef and Winemaker events is available here. Seats are limited, so book yours early!
Weekends at the Ravinous Kitchen in the Geneva tasting room, Chef Scott Riesenberger creates delicious small plates that pair perfectly with Ravines' wines.
This weekend's menu features a flight of three winter soups (spiced tomato and prosciutto, black garlic consomme, broccoli and Comte) that would pair perfectly with our Winter Flight of Riesling, two vintages of Chardonnay, Pinot Noir, and our Maximilien blend; a series of savory tarts, waffles, and fennel bread that pairs well with our Sparkling Flight; and a board featuring local cheeses and charcuterie that could pair with Riesling, Chardonnay, and/or Pinot Noir.
Chef Riesenberger's tasting room menu changes weekly. Stop by on one of these cold winter afternoons and see what's cooking!
For directions and hours of operation, click here.
Sundays this winter, come to the Ravinous Kitchen for our series of events called "The Chef and the Winemaker".
Each week, join Winemaker Morten Hallgren in the Barrel Room of Ravines' winery in Geneva to taste through flights of library wines from his personal cellar. Each flight will feature old and older wines in contrast to newer vintages to demonstrate and appreciate the variation between the vintages and how the growing season affects the attributes and characteristics of the various wines. Chef Scott Riesenberger will prepare a Grazing Slate for each guest: a slate board of delicious savory foods he has created to pair with the various wines. He will explain why he has chosen the ingredients and how they pair with the wines to give guests an insight into pairing food & wine.
Each event starts at noon. The current event list:
Participation is by ticket only, and spots are limited. Call the Geneva Tasting Room at 315-781-7007 for assistance, or click each link above to purchase tickets.
Wednesday, November 9, 2016
New York Times wine columnist Eric Asimov's annual Thanksgiving wine panel column featured 10 wines, including Ravines' 2013 Pinot Noir.
The pinot noir reminded me ... of a trousseau from the Jura...pale-colored, subtle and reticent on its own... fresh, herbal flavors come alive with food.
This Pinot Noir produced by Ravines Winemaker/Co-owner Morten Hallgren has delicate aromas of ripe cherry, red plum, sultry spices and earthiness which create a sensual and engaging complexity. Grown in the cool climate of the Finger Lakes where the grapes ripen slowly, developing complexity and preserving acids required for fine winemaking, this Pinot Noir was grown at low yields of 2 1/2 tons of fruit to the acre, which encourages a concentration of flavors and the expression of sous bois aromas. The grapes were carefully hand-picked and fermented on their skins for 3 weeks in open-top fermentors, recieving gentle punch-downs twice daily to ensure a gentle extraction which allows for flavor and aromas without harsh tannins. The wine then ages 10 months in high quality, older French Oak barrels and recieves another 2 years of bottle aging where it further evolves.
This recipe, created by Ravinous Kitchen Chef Scott Riesenberger, is an elegant and healthier alternative to the traditional turkey, infused with herbs, nuts and fruit. 2 large turkey, boneless/ skinless breast 6 T unsalted butter, browned and cooled 2 turkey, legs, freshly ground or finely chopped 4 oz chopped, dried cranberries 6 oz chopped, roasted walnuts 1 sprig rosemary, finely chopped 1 bunch sage, finely chopped 1 tsp ground allspice Salt and black pepper
Butterfly the turkey breast and pound to roughly ¼ inch thick. Combine all remaining ingredients and keep cold. Place filling in a horizontal line down one side of the pounded breast, roll and tie with butchers twine. Season with salt, pepper and allspice, sear on all sides in a hot skillet and place in the oven at 325 degrees for roughly 20 minutes. You can check internal doneness with a meat thermometer or by inserting a thin knife into the center and making sure the center is hot or at 165 degrees. Keep warm until ready to serve. Slice into 1” slices so beautiful circular design is facing up. Drizzle with gravy, if preferred. Pairs beautifully with Ravines 2013 Pinot Noir.
Ravinous Club members will be receiving their club boxes for May 2015 soon. One of the four wines in this collection is our 2011 Meritage, a Bordeaux-style blend of 72% Cabernet Sauvignon and 28% Merlot.
This wine has opened up tremendously since it was released last fall. Right now, tastes of red cherry predominate at first, giving way to woodsy notes; there is a long finish of red currant and raspberry.
Compared to other Ravines Meritage releases in a recent vertical tasting, the 2011 is still young, but shows great potential for the future. This year's blend is the first with no Cabernet Franc, so it tastes fresh and bright. (In comparison, the 2005 vintage was predominantly Cabernet Franc. The 2006 through 2010 vintages each contained approximately 25% Cabernet Franc.)
Come try the 2011 Meritage at either of our tasting room locations, perhaps as part of a pairing with local cheeses. We feature Meritage paired with Keeley's "Little Pond", a semi-soft cow's milk cheese from a friend of ours on Cayuga Lake.
Last weekend, Ravines hosted our annual Spring Barrel Tasting Weekend at our Geneva facility. Ravinous Club members enjoyed a preview of six of the wines from our 2014 vintage, paired with food prepared by Chef Christopher Bates from the FLX Wienery.
We started Sunday's Spring Barrel Tasting Brunch with a welcoming glass of our 2006 Brut in the tasting room; then everyone moved to the cellar. Winemaker Morten Hallgren talked about the new Riesling and Gewurztraminer releases while everyone got a taste of the wines that had been pulled directly from the fermentation tanks. The fun then moved to the barrel room.
Attendees next tried tank samples of the 2014 Keuka Village White and Pinot Rose. These were followed by a comparison between the current vintage of our Chardonnay, which was poured from the bottle, and the 2014 Chardonnay, which was pulled directly from the barrel; the 2014 will remain in the barrel until at least July 2015.
We also compared Pinot Noirs in a similar way; the current 2012 vintage was poured from bottles, while one of the components of the 2014 vintage was pulled from the barrel.
These events are a great opportunity for Club members to talk to Morten and get the inside scoop on the winemaking process by asking questions and seeing the barrels and tanks up close. One Club member asked a great question about the way we re-use our barrels; a barrel that was used to make red wine will remain a red wine barrel for its lifetime with us, although we might not always use it for the same grape (for example, a barrel we use for Pinot Noir this year might contain Cabernet Franc next year).
Each dish on the menu was created to pair perfectly with the wines.
We wrapped the event up with a taste of 2011 Late Harvest Vignoles before moving back to the tasting room for a sampling of our 2008 Pinot Noir from the wine library.
For more information about upcoming Ravinous Club events, click here. The next Club event is May 1.
For information on how to join the Ravinous Club, click here.