Press and news that features Ravines Wine Cellars
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.
Winter isn't a time to relax at Ravines Wine Cellars. In the past month, we have released three new wines - new vintages of our Sparkling Brut, Dry Riesling, and Cabernet Franc.
Ravines' 2007 Sparkling Brut is a blend of Chardonnay and Pinot Noir grapes from the Argetsinger Vineyard. The wine was made in the traditional way, also called Méthode Classique, and lay en tirage (in the bottle, with yeasts) for seven years before being disgorged. This vintage displays delicate aromas of baking brioche, delicate white lilies, and flinty minerality. 2007 Brut is available for $34.95 online or at one of our tasting rooms.
Ravines' 2015 Dry Riesling is the followup to the Wine Spectator Top 100 award winning 2014 vintage. This year's vintage remains a blend of grapes from both of our vineyards (White Springs and 16 Falls) and also includes a small percentage of grapes from Serenity Vineyards. Delightfully dry at 4g/l of residual sugar, our Dry Riesling displays a racy acidity and distinct minerality. 2015 Dry Riesling is available for $17.95 online or in the tasting room.
Our most recent release is the 2015 Cabernet Franc. Unlike many wines using this grape, Ravines' Cabernet Franc is fruit-forward with bright red and black fruits. This wine will cellar well! 2015 Cabernet Franc is available for $21.95 online or in the tasting room.
You can taste and purchase these wines at either of our two tasting rooms. The Geneva tasting room is open daily from 10:00am - 5:00pm; the Keuka Lake tasting room is currently open Friday through Sunday from 10:00am - 5:00pm. Click here for directions and more information.
In its December 31, 2016 issue, Wine Spectator selected Ravines Wine Cellars' 2014 Dry Riesling as one of the Top 100 Wines in the world. This is the 4th time a Ravines wine has been selected to be on this prestigious list, following our 2012 Argetsinger Vineyard Dry Riesling, 2012 Dry Riesling, and 2009 Dry Riesling. We are proud to be the only New York State winery to appear on more than one Wine Spectator Top 100 list.
"A taut, dry style with pure lime, kiwifruit, and pippin apple flavors backed by a slate note that gives the finish good tension and length."
Previously, this wine was chosen by Food & Wine Magazine as a Top 10 Value Wine.
Ravines' unique style of Riesling is characterized by an elegant, dry style with delicate, complex aromatics, distinct minerality, and vibrant acidity. Aging on the fine lees has resulted in a gentle round texture.
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.
Planting begins on a new vineyard at our White Springs location on Seneca Lake
A new 10 acre vineyard is being constructed abreast of the 42 acres at Ravines' White Springs Vineyard. Apart of the Niagara Escarpment Extension, the soil composition at White Springs consists of calareous limestone under honeyoye loam. The site has a substantial slope facing Seneca Lake, offering both great drainage and protection from harsh winter temperatures. The White Springs Vineyard was first planted in 2000 by the late Carl Fribolin.
The new vineyard will be planted with Cabernet Franc, and two Riesling clones, Geisenhem 198 and Neustadt 90. Riesling clone 198 is a very elegant clone with aromatic qualities, while clone 90 has cold resistant qualities while offering low yields ideal for high qualitiy wines. These additional vines will allow Ravines to produce more of it's signature Dry Riesling that has won many accolades, including several showings on the Wine Spectator Top 100 list.
Stop by our Geneva Location to see the ongoing progress of this new vineyard.
Ravines' semi-sparkling Ayre has just been bottled and is now available for purchase online and in our tasting rooms. Light and refreshing and a perfect companion for Sunshine, Ayre is a Prosecco style Valvin Muscat, a French-American hybrid developed by Cornell University. You can sample the Ayre at our Keuka and Seneca tasting rooms, or if you have tried it before, you can order it online as well.
Photo: Tony Cenicola/The New York Times
Riesling has been a great success story in the Finger Lakes, and though it’s not the only winner in the region, it’s been by far the dominant grape there. Year in and year out, Ravines’s riesling has been one of my favorites. It’s absolutely refreshing, with earthy, citrus and wet stone flavors. If you like this, try the Ravines Argetsinger Vineyard riesling, a firmer, deeper single-vineyard version.
Eric Asimov - New York Times