Press and news that features Ravines Wine Cellars
The Huffington Post listed Ravines in their list of 7 Must-visit Artisanal Wineries in the Finger Lakes.
...food-friendly wines which have received well-merited attention"
"Their (Keuka) vineyard is located next to the widest part of Keuka Lake, between two ravines, and it is this location that inspired their winery's name. The knowledgeable tasting-room staff will offer some carefully selected cheese-and-chocolate pairings to enhance these food-friendly wines, which have received a lot of well-merited attention and awards internationally." -Huffington Post
The article describes winemaker Morten Hallgren's pursuit of making sparkling wine, and describes the numerous awards and medals given to Ravines recently - including number 33 on Wine Spectator's Top 100 list last year.
"The secret is finally out....Ravines has truly come of age and gained a seat as a premier producer in the Finger Lakes. Ravines Wine Cellars is making heads turn all over the world." -Edible Finger Lakes
Here are three fall recipes from our kitchen to yours!
Dry Riesling pairs perfectly with our recipe for Savory Carrot-Potato Gratin. This hearty dish a is perfect vegetarian option and will help to keep you warm this season. Create this dish for yourself at home or share with family and friends at your holiday gatherings.
4 white potatoes, cut into 1" cubes
|6 carrots, well chopped
salt & pepper
4 sprigs fresh thyme
1 C grated gruyere cheese
Sauté carrots and onions in olive oil until tender, but firm.
Add potatoes, gruyere, and thyme. Toss until well mixed.
Transfer to baking dish, cover with cream, and season with salt & pepper.
Bake in a preheated 375° oven, approx. 1 hour or until nicely browned and tender.
with wild mushrooms & white pepper crackers
Here is another delicious food and wine pairing: Delicata Soup and Gewürztraminer. Create this warm and hearty dish at home to enjoy on a chilly winter day or share with friends and family at your holiday gathering.
2 Delicata squash
|2 shallots, finely chopped
2 C chicken stock
1/2 lb wild mushrooms
1 t fresh minced chives
Peel squash, cut into 1" cubes, and steam with 1/2 c water in a covered saucepan over medium heat, approx. 20 minutes or until completely tender. Drain water and remove from heat, mash with a fork, season with salt & pepper, and set aside. Sauté shallot in butter until tender but not brown. Add wine and continue cooking until liquid is reduced by half. Add chicken stock, cream, and squash while beating with an immersion blender. (If you do not have an immersion blender, heat cream and stock separetly, add all ingredients to a blender, and blend until very smooth.) Season with salt & pepper. Serve topped with sauteéd wild mushrooms and chives, with a crispy cracker laid on top of the bowl. Enjoy with Ravines Gewürztraminer.
with Bacon & Onion
For the holidays, we are sharing this delicous recipe for Cornbread Sage Stuffing. This dish is sure to delight on Thanksgiving day and pairs perfectly with Ravines Pinot Noir. Create this recipe at home to share with your friends and family this holiday season.
|1/4 lb local smoked bacon
2 celery stalks, finely chopped
1/2 t sage
1 batch low-sugar cornbread stuffing
|1 large onion, finely chopped
giblets & liver of one turkey
1 t poultry seasoning
1 t salt
Finely chop bacon and sauté in pan 5-7 minutes until cooked, but still tender. Sauté chopped vegetables until translucent and tender, season with salt & pepper. Remove from heat. Crumble cornbread into the pan and toss with sauteéd vegetables. Add seasonings and finely minced giblets. Moisten well with giblet broth, approx. 1 cup. Transfer to baking dish and bake at 375° for approx. 30 minutes. Serve warm and enjoy with Ravines Pinot Noir.
There's a saying in the Finger Lakes: "If you don't like the weather, wait 10 minutes - it'll change." Today's weather truly embodied that saying. We had beautiful sunshine, followed by rain, followed by more sunshine, followed by snow showers.
Despite the vagaries of the day's weather, we have lavender blooming in front of our Keuka Lake tasting room, and the window boxes still have beautiful white petunia blossoms. Stop by any day of the week between 10:00am and 5:00pm and check them out. While you're there, taste some of our award-winning wines, including our two newest releases: 2013 Chardonnay and 2013 Cabernet Franc.
Ravines Argetsinger Vineyard Dry Riesling is recommended by Yahoo!. The article, The 12 New Rules of Wine, states that "The best Rieslings might come from upstate New York, not Germany."
"...in New York’s Finger Lakes region, there’s more variety of soil types than anywhere else Riesling is grown...The minerality you find is more piercing." says Thomas Pastuszak, wine director at New York City’s NoMad Hotel. Ravines Argetsinger Vineyard Dry Riesling is recommended "for one that's dry and fruity."
The grapes for this wine all come from the Argetsinger vineyard. This site has soil rich in limestone, resulting in a wine that showcases the minerality that Pastuszak mentions.
This year's harvest is done.
The last Cabernet Sauvignon and Cabernet Franc grapes came in from the vineyard yesterday, officially ending the 2014 harvest. The important work for the next month is now in the cellar. Winemaker/Oenologist Morten Hallgren is happy with this vintage. He said today, “I think people will be surprised by the quality of this vintage, despite the rainy summer. We enjoyed a warm Indian Summer in September that provided some beautiful late-season ripening.”
Check back in with us for more updates as we follow the grapes from the 2014 harvest on their journey from the vine to your glass!
Harvest 2014 is almost over at Ravines. Cabernet Sauvignon and Cabernet Franc are the last two grapes to be brought in, and we already have several stainless steel vats of each fermenting at Geneva.
After the grapes are crushed, the combination of juice, seeds, and skins is called must. The must is placed into fermentation tanks for anywhere from several days to several months, depending on the type of grape and the type of wine being made. Leaving the juice in contact with the skins helps extract extra flavors and aromas that are not necessarily present in the juice alone.
For example, Ravines' Pinot Noir is left on the skins for three weeks. The solids will naturally float to the top of the tanks, so we use two methods of mixing everything back up again: punching down and pumping over.
Pumping over involves pumping the liquid at the bottom onto and over the solids floating at the top. The grapes in the photo above have already received their first pumpovers.
Punching down involves pushing the skins back into the liquid. This can be done mechanically or by hand; we manually punch down our Pinot Noir twice a day. Manual punch down is more time-consuming, but is also gentler and gives us more control. In the glass, this gentle handwork translates into more delicate aromatics and layered, nuanced flavors.
These Cabernet grapes are used in making our Meritage. Our 2011 Meritage is newly released and is now available for tasting and purchase. This wine is an elegant Bordeaux-style blend featuring Cabernet Sauvignon and Merlot with soft tannins and beautiful aromas of plum, cherry, French oak, and cloves.
Check back here for more updates as the grapes from harvest continue their journey toward becoming the wine in your glass!
Today we'd like to give you a peek behind the scenes at Ravines.
We have three interns working with us this year. Guillaume Kieffer comes to us from Alsace and brings with him experience in cool-climate winemaking, and Ken Berard and Jordan Imm are both enrolled in the viticulture and winemaking programs at Finger Lakes Community College (FLCC). All three are getting a lot of hands-on experience (which means they get to do the dirty work).
Darrin Scott is our assistant winemaker, and he joined Ravines from Pennsylvania wine country earlier this year. He spent this morning filtering lees by racking the wine (moving the wine from one barrel to another using gravity rather than a pump).
Morten Hallgren, Ravines' owner and winemaker, likely needs no introduction. Today he checked on the fermenting Riesling in our Geneva winemaking facility.
In future posts, we'll continue to introduce you to the team responsible for creating and selling you our wines.
Harper's Bazaar has named Ravines Wine Cellars to their list of The Best Wineries to Visit this Fall. This list highlights top 10 picks for wineries in the U.S. chosen by Peter Eastlake, Food & Wine's 2013 Sommelier of the year.
Make Ravines a stop on your weekend getaway. Soak in the breathtaking views of hillside vineyards and fall foliage while you taste the wines that earned Ravines a place on Wine & Spirits' list of Top 100 Wineries of 2014 as well as a place on Wine Spectator's Top 100 list two times. These world class wines offer an alternative to sweeter styles that can help you enhance any meal while you avoid packing on the pounds this upcoming holiday season.
Not only does this style of wine pair well with healthier dishes, dry wines are very low in sugar, making them lower in calories than their sweeter counterparts.
Visit us at our Keuka Lake tasting room or Geneva winery & vineyards this fall. Taste and discover wines that will delight your palate and suit your lifestyle. Not able to make it to the Finger Lakes? Browse our selection online.
Today at Ravines, we started moving pressed juice into barrels.
Riesling from the Argetsinger vineyard was moved into 10-year-old oak barrels. Using older barrels imparts as little oak aroma to the wine as possible while still allowing for aging and fermentation. Ravines has been using older oak barrels for our Argetsinger Riesling since 2010.
Winemaker Morten Hallgren says that the juice from the Argetsinger grapes will remain in barrels for around 6 months, or until sometime in April 2015. It will remain on the lees the entire time it is in the barrels. (Lees are yeast deposits left over from fermentation.) This aging on the lees, a process known as sur lie in French, allows the wine to accept all the aromas and flavor possible.
Morten said that the Riesling from the Argetsinger vineyard came in with a very low pH and approximately 9g/liter of acidity. This is likely due to the nature of Sam Argetsinger's vineyard, which is located in Hector on the southeastern side of Seneca Lake. This vineyard lies on a steep slope, allowing for good drainage; the Riesling vines are at the top of the hill. Seneca Lake's shape at that spot points the vineyard slightly north. The soil is Howard gravel over limestone bedrock, which accounts for the distinct minerality of the wines from this site. Sam's Riesling vines are among the oldest in the Finger Lakes.
Later today, Chardonnay from our 16 Falls vineyard in Lodi, NY will also be moved into barrels; the Chardonnay from our White Springs vineyard in Geneva will be moved into barrels tomorrow.
The Riesling harvest continues tomorrow at White Springs. Yesterday, 20 tons of beautiful Riesling grapes were brought in from the vineyard.
Check back here later in the week for more updates!