Press and news that features Ravines Wine Cellars
Bright and elegant with aromas of white flowers, lemon pith, and a touch of honey. Generously textured on the palate with a good acidity and pronounced minerality.
We are excited to announce the release of our new sparkling wine, a 2008 Blanc de Blanc. This wine is made with 100% Chardonnay grapes from our Argetsinger vineyard, a steep sloped vineyard on the East side of Seneca Lake. One of the oldest vineyards in the Finger Lakes, the grapes grown in its limestone soils, seem to express the delicate floral and mineral aromatics that is lovely to find in sparkling wines.
The grapes had a very favorable growing season with plenty of sunshine, but no drought conditions, and were all hand harvested on September 9, 2009. The grapes were pressed with a long and gentle whole cluster press cycle and fermented at a low temperature in stainless steel tanks with long lees aging to improve foam structure and fine bubbles. The wine was bottled in May of 2009 and its second fermentation was complete by August 2009.
This particular wine was made using the champenoise method, a traditonal method for producing sparkling wine that yields a higher quality, more complex wine with fine bubbles and a beautiful brioche-like aromas. During this process the wine maker starts a second fermentation within the bottles, and after a year, they age "en tirage" for 9 years, they are then hand riddled and disgorged, which occured for this wine during the first half of 2017. The time between when a sparkling wine is bottled and when it is disgorged is called time en tirage. The longer a wine is en tirage, the finer the bubbles and foam will be, and the more the wine will develop more of the brioche-like taste and aroma that people associate with a quality sparkling wine. This wine was en tirage for 9 years. Disgorging is the process whereby the yeasts in each bottle are removed.After disgorgement the wine is finished with the dosage, a small additon of sugar dissolved in wine, meant to balance the acidity in the wine rather than to add any sweetness. The dosage on this wine is 4 g/l sugar.
The perfect wine to pair with savory foods, we start every Ravinous Table event with a glass of sparkling wine and a savory bite.
The 2008 Blanc de Blanc is available for sampling and purchase at either of our tasting room locations.
Dry Riesling 2015
A Beautiful pairing with your Easter Ham or with a recipe from Chef Scott, below.
Available in a classic bottle (750ml) or a magnum which serves 10-12 people, and is a festive addition to your Easter gathering. (90 points Wine Spectator) Purchase Here
A perfect blend of Cab Sauvginon, Merlot and Cab Franc with your Easter or Passover Lamb. See Chef Scott's recipe below.
Available in a classic bottle (750ml) or a magnum labeled Meritage 2012 which serves 10-12 people, and is a festive addition to your Easter or Passover gathering. Purchase Here
Spiced Ham on the Bone, Apples, Onions and Potatoes & Ravines Dry Riesling
Ingredients: 5-7lb bone-in fresh ham, 1 tsp ground clove, 1 tsp ground yellow mustard seed, 2 T light brown sugar, 1 tsp coarse ground black pepper, 2 empire or fuji apples. Cored and cut into 1/2 “ slices, 2 lbs cipollini onions, peeled and cut into quarters, 1 lb fingerling potatoes, 1 T chopped fresh rosemary, 2 oz honey, 4 oz fresh orange juice
Bring 2 quarts of water to a boil with 6 oz kosher salt, 2 crushed garlic cloves, 1 sprig rosemary, 4 oz dry riesling and 3 oz sugar. Allow to cool and submerge ham in liquid to brine for 24 hours. Remove ham and pat dry, mix all dry spices from recipe with honey, orange juice and brown sugar and evenly coat ham. Mix apples, onions and potatoes in an ovenproof dish and place ham on top and bake for 2 hours at 300-325 degrees. Serves 6-8
Braised Lamb and Shiitake Mushrooms with Sour Cream Spaetzle & Ravines Maximilien
Ingredients: 2 lbs lamb leg or shoulder, cut into 1 inch cubes, 1 medium onion, medium diced, 3 oz cornstarch, 4 T unsalted butter, 2 T olive oil, 3 oz garlic powder, 2 T crushed black pepper, 8 oz beef or lamb stock, 2 oz Maximillien red wine, 6 oz sour cream, 1 cup shiitake mushrooms, cut into ¼’s, 3 eggs, 1 cup ap flour or GF flour, ¼ cup sour cream, ½ tsp ground nutmeg, Salt to taste
Lamb: Mix lamb with cornstarch and brown in olive oil and butter. Add onions and cook until softened, about 5-7 minutes. Add mushrooms and brown for an additional 10 minutes. Add red wine, reduce and cover with stock and sour cream, salt, pepper and cook for 1 hour until meat is tender and liquid is reduced to sauce consistency. Spaetzle: Mix together flour, eggs, sour cream, nutmeg and salt to form a wet dough. Over boiling, salted water scrape batter through a colander or ricer to form spaetzle noodles. Once they float, they are cooked and can be strained and tossed with butter and served with lamb.
serves 6-8 people