Press and news that features Ravines Wine Cellars
Ravines little known single-vineyard Chardonnay from the Argetsinger Vineyard will be featured in the White Wine Seminar at the Finger Lakes Wine Symposium.
Attendees of the symposium will taste cool-climate wines from around the world, try wine and food pairings and learn why wineries in New York’s Finger Lakes have gained international respect. Joshua Greene, editor and publisher of Wine & Spirits magazine, will be the keynote speaker at the second annual Wine Symposium of the Finger Lakes, which will be held June 13-14 in Geneva, New York.
“I'm excited to be visiting the Finger Lakes again. With so much emphasis on eating and drinking local, New Yorkers are blessed to have one of the world's great terroirs in our back yard—not only for wine, but for exceptional food as well. The Wine Symposium is a moment to consider Finger Lakes riesling, pinot noir and cabernet franc in the context of cool-climate wines from around the world,” says Greene.
Ravines Gold Medal-winning 2013 Dry Riesling will be poured at the Symposium kick off June 13 with a Grand Tasting of finalists from the Finger Lakes AVA Riesling Challenge Rochester Chef, Dan Eaton of the YNN network’s “Cooking at Home” will present cooking demonstrations. The Grand Tasting will be held from 4-7p.m. at the new Visitor’s Center on Geneva’s lakefront.
The event moves to Hobart and William Smith Colleges’ Scandling Center on June 14. Greene and other wine world experts will present programs that include a wine and food pairing seminar, three different cool-climate seminars and a five course luncheon prepared by Finger Lakes chefs and carefully matched with Finger Lakes wines.
For tickets and program details, go to winesymposiumfingerlakes.com.
This week we are highlighting our brand new release: Ayre.
This wine is made in the style of an Italian Prosecco. Instead of using native Italian grapes, we have used a grape variety that calls the Finger Lakes its home: Valvin Muscat. This grape variety was developed by Cornell University and produces a wine with beautiful aromas and muscat flavor.
Ayre is a semi-sparkling, semi-dry, wine. It has aromas of orange blossoms, spice and white peach with a crisp acidity, refreshing effervescence and a touch of sweetness.
The name and label design were created by Elise Hallgren, the artistically talented 14 year old daughter of owners Morten & Lisa.
Join us in our tastings rooms Memorial Day weekend to try this new release.
Spring bottling is in full swing. The newest to be bottled is our 2013 Keuka Village White. This blend of Cayuga and Vignoles has delightful tree fruit flavors of Bosc pear, green apple, & honeydew melon. Crisp and refreshing, Keuka Village White is the perfect summertime wine.
100% Pinot Noir offers earthy notes combined with hints of berry fruit and light floral aromas to help create a classic Provencal style dry rosé. Crisp acididty balances intense flavor for a refreshing finish. Just two days of skin contact gives this wine a beautiful coral color.
This week we’re highlighting our newly released 2013 Keuka Village Red: a fruity blend of Noiret and Cabernet Franc. Ripe red fruits and a distinct peppery finish create a fresh, un-oaked and casual wine.
Shop online or visit our tasting rooms to purchase.
We are pleased to be part of a literature and poetry series: Wine & Words. One Friday every month from June to October, there will be a complimentary reading and wine tasting event from 5:30 to 7:30pm. Join us for an evening that is bound to be simply poetic. See the schedule below:
June 13th - Keuka Tasting Room
July 11th - Geneva Slate Barn
August 8th - Geneva Slate Barn
September 5th - Geneva Slate Barn
October 3rd - Geneva Slate Barn
Good Luck Restaurant in Rochester will be hosting a dinner, Forage II, featuring Ravines Wine. Local wild plants such as fiddlehead ferns, ramps & nettles, and wild ginger will serve as the building blocks of a 4-course dinner. Each course will be paired beautifully with Ravines Wine. Join owners Lisa & Morten Hallgren to experience beautiful wines paired with a meal made of local natural treasures.
Click here to purchase tickets
$75 per person
6:00 pm, dinner served at 7:00
Dry Riesling and Grilled Striped Bass with Lemon & Capers
Enjoy this delicious recipe this spring.
-4 striped bass fillets, can substitute Halibut or Cod
-2 T olive oil - 2T Olive Oil
-2 T fresh lemon juice - 1 T minced parsley
-2 T capers - 1 T minced parsley
-1 T minced fresh Italian parsley - 1 t lemon zest
-2 T minced sun-dried tomatoes - freshly ground pepper
-1/2 t sugar
-1/4 t crushed red pepper flakes
-1/4 t kosher salt
Whisk together ingredients and rub over fillets on all sides. Cover with plastic wrap and refrigerate until ready to grill. In a small bowl whisk together the sauce ingredients. Set aside at room temperature. Grill the fillets over direct high heat until the fish is just opaque at the center and slightly firm to the touch, 8-10 minutes, turning once. Remove and serve warm with the sauce spooned on top. Serve with your favorite sautéed vegetables and Ravines Dry Riesling.
If you joined us for the Keuka in Bloom event this weekend, you got to taste this heavenly sweet corn chowder prepared by Chef Brud Holland. Here is the recipe so you can make this delicious dish at home:
Finely chop and cook bacon, drain and set aside. Finely chop all veggies & sauté in 1 stick of butter. Sprinkle flour, cook for 1 minute & slowly add chicken stock. Continue cooking for a few minutes until sauce thickens. Stir in corn, bacon, parsley and cream. Salt & pepper to taste. Serve with Ravines Dry Pinot Rosé.