The New York Wine and Grape Foundation Announces Winners of the 2019 New York Wine Classic

September 9, 2019 by evebushman

NEW YORK /PRNewswire/ — The New York Wine & Grape Foundation (NYWGF) has announced the winners of the 34th Annual New York Wine Classic. The New York Wine Classic took place on August 5^th – 7^th in Watkins Glen, NY and included entries from 113 wineries from across the state. Six Mile Creek Vineyard from the Finger Lakes region took home the most prestigious award of the competition, The Governor’s Cup, with their 2016 Cabernet Franc. Additionally, the esteemed “Winery of the Year” award was presented to Wagner Vineyards of the Finger Lakes region. The Specialty Wine Champion award, reserved for wines made of fruit or meads, was given to Johnson Estate Winery for their Passionate Peach fruit wine.

The Governor’s Cup, a large silver chalice, recognizes the “Best of Show” or top prize in the New York Wine Classic. The “Winery of the Year” award is presented to the winery with the best overall showing based on the level and number of awards in relation to entries. The Governor’s Cup and Winery of the Year winners will be presented with their awards at a special event later this summer.

Known as “The Oscars®” of New York wine competitions, the Classic is organized by the New York Wine & Grape Foundation. This year the competition included 883 New York Wines from across the state. A total of 31 Double Gold, 56 Gold, 278 Silver, and 320 Bronze medals were awarded by a panel of more than 20 expert judges consisting of influential wine writers, wine educators, retailers, restaurateurs and experts from around the state and globe.

“The New York Wine Classic is one of our largest annual events honoring the best of New York Wines. We are thrilled with the turnout this year. The Classic and our annual NY Drinks NY events continue to help New York shine as a truly exciting and innovative wine region,” said Sam Filler, Executive Director, New York Wine & Grape Foundation.

Regional events and wine dinners hosted by the New York Wine & Grape Foundation will run throughout 2019. Event details will be listed on www.newyorkwines.org this summer.

The New York Wine & Grape Foundation is also proud to announce the following “Best of Category” winners:

Best Sparkling Wine
Harbes Vineyard, Blanc de Blancs

Best White Wine
Wagner Vineyards, 2017 Dry Riesling, Estate Grown

Best Rosé Wine
Coffee Pot Cellars, 2018 Rosé

Best Red Wine
Six Mile Creek Vineyard, 2016 Cabernet Franc

Best Dessert Wine
Vineyard View Winery, 2017 Ice Wine

Click here to view the full list of winners from the New York Wine Classic including complete “Best of Class” awards, given to Double Gold or Gold medal wines in classes of at least seven wines.

About The New York Wine Classic
The New York Wine Classic was created and is annually hosted by The New York Wine & Grape Foundation. Open to all New York State wineries, categories include vinifera wines like Riesling and Cabernet Franc, and hybrid wines like Traminette and Maréchal Foch. The contest also includes categories for wines made from labrusca grapes, other fruits, and honey.

About The New York Wine & Grape Foundation (NYWGF)
The New York Wine & Grape Foundation promotes the world-class image of New York grapes and wines from the state’s diverse regions to responsibly benefit farmers, producers and consumers through innovative marketing, research, communication, and advocacy. Learn more at www.newyorkwines.org.

What is ice cider? – and the start of a standard for ice cider in Europe

May 16, 2018 by evebushman

Craft cider is growing in strength in Europe. In the past five or ten years craft cider has gone from being a fringe phenomena to being a beverage gaining in status and in care taken to represent terroir among the many new quality driven producers that are cropping up.

In that context we also see a wider variety of ciders being produced and marketed across the continent. The concept of what we used to regard as cider is being challenged. Cider used to be either bottle conditioned french traditional cider, traditional English cider or a mixed product, artificially back sweetened, flavoured using all manner of weird flavourings and heavily carbonated to fit a customer who wanted an easy drinking alternative to commercial beer. As the craft cider wave increases and amplifies producers are showing that cider, a wine produced from apples instead of grapes, can be that much more honest and true to its raw material and still be enjoyable.

In that new group sweet still ciders concentrated by using freezing is a growing category. When Brännland Cider started producing ice cider six years ago there were perhaps one or two producers producing still sweet cider. Now we see at least 10-15 producers around Europe who includes a dessert wine like cider into their lines.

So we thought it might be time to talk about what ice cider is and where it comes from.

Ice cider has its origins in Canada and is a fairly young product in a tradition that has a history of 2000 years or so. And it is interesting that a technique to make a sweet wine with its roots in mainland Europe has travelled to the new world, applied to a new raw material and then travelled back in its new form to Europe.

The first written records of ice wine making in modern Europe have their origins in Germany in late 18th and early 19th century. The pressing of grapes that have been allowed to stay on the vine until freezing to concentrate the juice to a higher sugar level has since become one of the three or four standard methods (depending on climate prerequisites and location of the producer) to make a wine with residual sugar. In the 1970:s this method travelled to North America and most notably to Canada that could consistently produce a climate where ice wine could be made (ie, warm summers, and low enough temperatures in winter).

Since its debut in 1978 Canada has become the number one producer of ice wine in the western hemisphere and perhaps in the world. As the climate has changed and winters in continental Europe have become warmer, very little ice wine is now being produced in Europe.

It is in that cross road of a culture and tradition travelling from the old world to the new that ice cider was born.

In the early 1990s, ice wine producer Christian Barthomeuf of Quebec estate Clos Saragnat had the thought to trial the same technique on apples from his orchard as he was using on his grapes, to press them frozen. He found that apples can produce an ice wine equally interesting and sophisticated as one made from grapes using this technique.

In 1994, at Hemmingford in Monteregie, Barthomeuf worked with Francois Pouliot at La Face Cachee de la Pomme to refine and develop ice cider. The very first bottle sold under the official designation ice cider appeared in 1999.

To differentiate it from an ice wine made from grapes, a Vin De Glace, it was called a Cidre De Glace, the word Cidre being the differentiating word to clearly denote a wine made from apples.

The category has since grown exponentially with many producers specialised in ice cider coming into existence in Canada as well as the US.

In steps a definition and then an international appellation has been formulated and published outlining rules of production for ice cider. On of it’s main rules is that that two methods of concentration of the apple juice is allowed to produce ice cider. Cryo-extraction, where the producers lets apples stay on the tree until the weather is cold enough when they’re pressed to extract a concentrated juice. Cryo-concentration where the apples are pressed and the juice frozen to concentrate it.

The common point to be able to call a product an Ice Cider, a Cidre De Glace, is that the producer use naturally occurring cold to concentrate the juice. The rule on using natural cold follows to some extent the general rule of how an ice wine must be produced for the producer to be able to call it ice wine, that the weather drops below a certain temperature at harvest and pressing.

When we found the ice cider six years ago it was like being struck by divine intervention. Not only did we have the recurring cold weather that was necessary to consistently produce an ice cider according to the Canadian rules, Swedish apples were also more suited to naturally sweet cider, not being traditional cider apples but rather high acidity dessert apples that were not as ideal in a dry cider.

In our second year of production, because we were the only producer in Europe to use natural cold year on year to make ice cider and lacking a common European definition of ice cider, we published our own definition of quality to clarify to the consumer what we felt was the correct method to produce ice cider.

The definition is not as of yet official, but serves to signal to consumers and prospective ice cider makers alike what rules we adhere to when producing our Ice Cider, as well as how we feel Ice Cider should be produced in Europe in the future.

The definition has its origin and follows, with a few exceptions, the definition developed and published in dialogue between producers and authorities in Quebec.

Brännland Cider denomination of quality for ice cider

Ice Cider is a sweet wine produced through the fermentation of apple juice that holds a sugar content of at least 30° brix before fermentation. Concentration of sugar is to be done using naturally occurring cold.

Alcohol content in the finished product must be between 7 and 13 percent by volume and residual sugar must be at least 130gr/L.

IN ADDITION

Starting juice must be constituted of 100%, unconcentrated natural apple juice from Swedish grown apples.
No addition of preservatives.
No addition of flavors or coloring.
No addition of alcohol.
Chaptalization is not allowed.

/Andreas Sundgren Graniti, Brännland Cider

Vintage Eve Circa Feb 2013: Mosel Riesling MASTER Class

March 7, 2017 by evebushman

The Invitation
A very special and rare lecture and tasting with Raimund Prüm, owner and winemaker at the SA PRUM estate in Germany’s Mosel Valley. SA PRUM ranks among the region’s top producers of high quality Riesling.

Come join us to learn about the history, geography, style and characteristics of Mosel Riesling. We will taste a special selection of classic wines during the class and a different selection at the lunch/tasting to follow.

Raimund Prüm, owner and winemaker of S.A. Prum

Ian Blackburn, our host from www.LearnAboutWine.com, introduced Raimund Prüm by stating that Prüm’s Rieslings were not “sweet wines” in fact when Blackburn had visited “the Mosel” he found that white asparagus was in season and was one of many foods that he was surprised that paired so well with Prüm’s wines.

“Forget everything,” began Prüm, “that you ever learned about Rieslings. Think of this as an outstanding wine grape – and we are going to take you by the hand and down to our cellar to show you what is going on there.”

Prüm’s family dates back to 1156 in the Mosel Valley, 90 minutes from Frankfurt, and Raimund Prüm made his first vintage on Christmas Eve in 1970 – an Eiswein (Ice Wine). By 1971, after his father passed away, Prüm found himself making wine full time. Forty years later Prüm has produced over a million bottles of wine from his 28,000 acres.

Prüm, with the help of a slide show, explained the terroir of the Mosel: Steep hillsides – the highest elevations in all of Germany at 900 feet – and the grey and red slate that can be found layered in the mineral-rich soil.

A notable Sundial appeared on one of the slides, the first one was circa 1842, which marked where the best Rieslings, his Rieslings, were grown. Now that sundial has been duplicated in other vineyards, denoting them as the finest.

The Tasting:
1. Wehlener Sonnenuhr Erste Lage* “Old Vines Grosse Gewachs Dry Riesling 2004

The palest of the line up with lemon, green apple, citrus, very smooth and balanced. The term “Erst Lage” on a label is their version of a “Grand Cru”.

Wehlener Sonnenuhr Erste Lage “Old Vines Grosse Gewachs Dry Riesling 2006

Honeysuckle, jasmine, sharper lemony taste, grass, slightly acidic, long finish.

Graacher Dompropst Grosse Gewachs Riesling 2007

Honeyed-grapefruit, white pepper, dried apricot, pear, a tingling finish and not what I considered sweet. An early favorite for me.

Urziger Wurzgarten Kabinett Riesling 2009

Green hay, a trail mix filled with flavorful dried fruit, tangerine, round and coating on the tongue.

Graacher Himmelreich Spatlese Riesling 2010

Vanilla, peach, like a 50-50 ice cream bar: orange sherbet wrapped around creamy vanilla ice cream, another interesting favorite.

Wehlener Sonnenuhr Auslese Riesling 2009

Candied ginger, pineapple, ripe persimmon and balanced with some spice on the back palate.

Graacher Himmelreich Eiswein 2004

Spice, dried apple slices, golden raisin, tangy edge.

Wehlener Sonnenuhr TBA 2005 *extremely limited and rare

Deep burnt orange in color, and from inches away I could smell orange rind and spice rack, getting closer I detected a silkiness, honey and those golden raisins again.

Conclusion

Balanced. It was the one word that kept coming up as I sniffed, swirled and sampled the Rieslings. And, apparently, it was on Prüm’s tongue as well. He mentioned all kinds of pairings from cheeses, salads, seafood, pork dishes, filet mignon to Thai food. “These are food friendly wines. Stop thinking red wine and red meat.” In conclusion Prüm said, “Someone once commented to me that my wines have too much balance. Is there such a thing?” No, thank Bacchus, there is not.

About SA PRUM
Family-owned S.A. Prüm, founded in 1911 by Sebastian Alois Prüm, has been in the hands of Raimund Prüm, head winemaker and Sebastian’s grandson, since 1971. Under Raimund’s leadership the property has earned a reputation as one of the most successful wineries in Germany’s celebrated Mosel wine region.

The Prüm family has a rich and ancient history in the mid-Mosel. Here they have owned vineyards in the towns of Bernkastel, Graach, Wehlen and Zeltingen since 1156. Today, the estate comprises 40 acres of vineyards planted principally with Riesling. Over 15 acres of S.A. Prüm’s holdings are located within the famed Wehlener Sonnenuhr (“sundial of Wehlen”) domain.

Named for the historic sundial painted on an outcrop of slate by a Prüm ancestor back in 1842, the incredibly steep Wehlener Sonnenuhr vineyard is a renowned source of what is arguably Germany’s finest Riesling. Here vines average 80 years and older and benefit from plentiful sunshine – a critical factor in the world’s northernmost wine-producing country. The soil is comprised of layers of finely decomposed, mineral-rich blue slate.

Underneath, deep-lying aquifers provide the vines with adequate water during dry periods.

S.A.Prüm is a founding member of the Association of German Premium Wineries (VDP), a consortium of Germany’s top producers. Raimund Prüm employs organic fertilization, hand-picking and strict yield control to ensure the utmost quality. Day-to-day operations at S.A. Prüm are a family effort. Daughter Saskia Andrea (another S.A. Prüm) is integrally involved and after working at top wineries around the world, is poised to take over the reins from her father. Jennifer, Raimund’s second daughter, is involved in the administrative side of the business.

www.sapruem.com or www.PalmBay.com

From Wine Judge Rick Fraga: 2016 SF Chronicle Wine Comp, Part One

February 20, 2016 by evebushman

There is nothing like a great start to a New Year and 2016 has roared in with style. That strange substance known as rain has returned to California and we are all hoping for the end of the drought. My favorite basketball team, the Golden State Warriors are rolling after a world championship from last year. More significantly, the 2016 San Francisco Chronicle Wine Competition has just completed its judging in Cloverdale, California. Now each of those things is great in its own right but the Chronicle Wine Competition was huge this year.

How huge was the competition you ask? Well, considering it is currently the largest Wine Judging competition of wine bottled in the United States, it grew almost 700+ entries and had over 7,100 wines competing for awards this year. That is pretty amazing, as was the quality of the wines being judged this year. Overall the week was amazing! It was a time of reconnecting with many judging friends, meeting new participants, experiencing some great food during the judge’s dinners and of course, evaluating new release wines from across the United States.

The big winners were both familiar names and some lesser known but quality producers. I am listing the winners, but will show you my selections in each category in parenthesis, just so you know there is a lot of variety in judges’ opinions. The 2016 Sweepstakes winners were:

Sparkling Wine Winner – Korbel, Brut, California Champagne, Organically grown grapes, $14

(Gloria Ferrer NV Carneros Blanc de Noir, CA, $22)

White Wine Winner – V. Sattui Winery. 2014 Los Carneros Chardonnay, Napa, $38

(Bowers Harbor Vyds 2014 Riesling, Old Mission Vyd, Travers City MI, $15)

Pink/Rose Wine Winner – Barnard Griffin 2015 Rose of Sangiovese Columbia Valley, Washington, $14

(J. Lohr 2014 Gesture, Grenache Rose, Paso Robles, CA, $18)

Red Wine Winner – Runquist 2013 Zinfandel Nostro Vino Vyd Amador Cty, $27

(Santa Barbara Winery 2012 Joughin Vyd, Santa Ynez Valley Lagrein, $32)

Dessert/Specialty Wine Winner – Claar Cellars 2013 Riesling “Ice Wine” White Bluff Vyds, Columbia Valley, WA, $40

(Rancho de Philo NV, Cucamonga Valley, California Triple Cream Sherry, $39)

Wine Label Winner – Scratchpad 2014 Sauvignon Blanc, Central Coast, CA

If you noticed, my favorites were my favorites were distinctly different than…(read From Wine Judge Rick Fraga: 2016 SF Chronicle Wine Comp, Part Two here on 2/27/16)

Results Are In for the 2015 International Women’s Wine Competition

August 3, 2015 by evebushman

St. Francis Winery & Vineyards 2013 Sonoma County Old Vine Zinfandel wins Best of Show

Santa Rosa, Calif. – Vineyard & Winery Management has announced the results of the 2015 International Women’s Wine Competition (IWWC), including the competition’s top award winner – St. Francis Winery & Vineyards 2013 Sonoma County Old Vine Zinfandel.

There were just under 1100 wines entered in the completion. Judges awarded a total of nine Best of Show awards, 42 Best of Class designations, 20 Double Gold and 120 Gold medals.

Best of Show winners include:

White Wine: VML 2014 Russian River Sauvignon Blanc

Rose′ Wine: Nichelini Family Winery Cabernet Sauvignon Rose′ Napa Valley

Red Wine: St. Francis Winery & Vineyards 2013 Sonoma County Old Vine Zinfandel

Dessert Wine: Burgdorf’s Winery 2013 Vidal Blanc Ice Wine, Michigan

Sparkling Wine: Gloria Ferrer 2006 Royal Cuvee, Carneros

Mead Wine: Galena Cellars NV Mead

Cider: Bold Rock Hard Cider 2015 Carolina Draft, North Carolina

There was a tie for the “Best Women Winemaker” – Katie Madigan, winemaker for St. Francis Winery & Vineyards and Virginia Marie Lambrix of VML Winery. Both winemakers will receive special accolades for Best Woman Winemaker and both are Sonoma County, Calif. winemakers.

Chief Judge Debra Del Fiorentino, Sommelier, CWP, CSW, stated, “This year’s competition was the best year yet. Entries were up by 30 percent proving the world is watching this competition because of the buyer power women have within the industry. The International Women’s Wine Competition is still judged by the best female judges within the wine industry. The judges recognize not only the best wines submitted, but also the wines they feel would appeal most to women wine buyers and consumers.” Top notch judges, included Jil E. Child – Partner of Wine Tours of the World & Wine Competition Coordinator, Vineyard & Winery Management, Sherrie Holzer – Assistant Winemaker, Castoro Cellars and Ellen Landis – Wine Writer, CS, CSW.

The judging was held in Sonoma County, Calif., on June 23-24 2015. All medal winners are posted at winecompetitions.com, vwmmedia.com and EnofileOnline.com

Sponsors for the competition included: Montgomery Village, Costeaux’s French Bakery, Lagunitas Brewing Company, Hilton Sonoma Wine Country Hotel, Alsco, Wine Country Shipping, Penta Water, Graber Olives, and Sonoma Cider.

About Vineyard & Winery Management

Based in Santa Rosa, Calif., Vineyard & Winery Management is an independently owned and operated multimedia company that produces an international wine trade publication, conferences, trade shows and wine competitions. The family-owned company publishes Vineyard & Winery Management magazine, which has the highest circulation of any North American wine trade publication. V&WM’s conferences and trade shows include Craft Beverages Unlimited East and Craft Beverages Unlimited Midwest. Its wine competitions include The Press Democrat North Coast Wine Challenge, Grand Harvest Awards, East Meets West (formerly International Eastern Wine Competition and West Coast Wine Competition), and the International Women’s Wine Competition. See vwmmedia.com for more information.

Five Reasons to Hate Niagara Wine Country

July 30, 2015 by evebushman

Keep these in mind if planning a trip to the Niagara Peninsula

NIAGARA-ON-THE-LAKE, Ont. — The tranquility of a vineyard, the sparkle of Lake Ontario in the late afternoon sun, the emerald slope of the Niagara escarpment make for a beautiful vista when enjoying the wares of Niagara’s VQA wineries.

“The wine experience in Niagara is about so much more than the view,” says Marcel Morgenstern, a Sommelier and national sales manager for PondView Estate Winery in Niagara-on-the-Lake. “But it may not all be roses and sunshine.”

And with that, Marcel offers the five reasons you will hate Niagara Wine Country.

The wines don’t all taste the same.

In Niagara, it’s not simply something red, something white, something sweet, something dry. If that is what you are seeking, you will be grossly disappointed at the selection of wines available from Niagara wineries. Really, who wants to have to choose between stunning Rieslings, summery fresh Pinot Grigios, rich Cabernet Franc, a wide range of Cabernet Merlots and everything from everyday sipping wines to age-worthy reserve wines for your wine collection? Then there are the unique and seasonal wines, such as rich Viognier (how do you pronounce that anyway?), Cabernet-based dry Roses and Gewurztraminer-Riesling blends. It’s too much choice!

I mean, you might have to invest a weekend of your time to spend in Niagara wine country to taste your way through all those wines.

There are dirty farmers everywhere – not to mention the “rats!”

Just imagine, all the grapes these wineries use in their VQA (Vintners Quality Alliance) wines are grown right there in wine country. There are grape farms and farmers everywhere! The lush green of the vineyards and the orchards will hurt your eyes after a while. No traffic jams and honking, just a tractor or harvester coming out of nowhere.

Don’t even start with the passionate winemakers and their dedicated crews of “cellar rats” turning the locally grown grapes from these vineyards into delicious wines that keep wine fans coming back for more.

They are so damn accommodating all the time.

If you are used to the stereotypical big city taxi driver attitude, you will be hugely disappointed coming to Niagara Wine Country! People are just so welcoming and accommodating there.As you walk into one of the many wineries in Niagara, winery staff welcome you, ask about the types of wine you usually enjoy, make recommendations of what to try — and may even give you a tutored tasting if you’d like … and if that wasn’t enough, they will also give you background information on the whole wine region, recommend the best places for lunch or dinner and will ship your wine to your doorstep if you bought more wine than you can, want to, carry home.

You fill up your camera’s memory card.

You better pack a few extra memory cards for your camera when you decide to visit this dreadful place! You’ll end up filling them up with endless numbers of pictures of you and your friends: in a vineyard holding a bunch of grapes, in front of an orange glow sunset in front of more grape vines, on the shore of Lake Ontario, holding a glass of wine, holding a bottle of wine, posing with the winemaker or winery owner, sitting on a winery patio with wine and charcuterie plate, standing in front of wine barrels, doing chocolate Icewine shooters or sitting in one of the restaurants enjoying Niagara’s local cuisine.

These wineries are all about the $$’s and the bling.

Niagara’s wines love the bling! … awards that is. Not just from here in Canada, but on the big international stage at the world’s largest wine competitions in the U.K., France, Italy, the Far East … the list goes on. Our Niagara wines keep getting recognized for all the hard work that goes into growing the grapes and making these great wines. Canada is renowned around the world for its Icewines, but experts are quickly learning that the elegant cool climate white and red wines from this picturesque wine region hold their own in the ever growing wine market place.

You would think Niagara wineries would feel guilty about all this attention … but no. Instead, they are giving back to the local economy: When you buy a bottle of Ontario wine, it contributes $39.67 of economic impact to the local economy per bottle. That equates to a measly $3.3 billion in total economic impact to the Canadian economy. Who do these farmers, winery owners and winemakers think they are?

Please visit www.pondviewwinery.com for more information, Like PondView on Facebook and follow it on Twitter @pondviewwinery.

About PondView Estate Winery:

Drawing on more than three generations of winemaking experience, PondView Estate Winery is one of the newest additions to the Four Mile Creek appellation in the heart of Niagara’s wine country. Family owned by Luciano and Adriana Puglisi, PondView crafts exceptional Ontario VQA wines rooted in an Italian heritage. Luciano’s enthusiasm and respect for the winemaking process, alongside his dedication and commitment to excellence, earned him the prestigious title of Grape King in 2008, awarded by the Ministryof Agriculture to the finest vineyard operator in Ontario. The secret to the success of PondView Estate Winery is the long-held belief of the Puglisi family: Great wine is a harmony of earth and vine.

Hazlitt 1852 Vineyards Achieves “Best New World White Wine”

April 13, 2015 by evebushman

HAZLITT 1852 VINEYARDS’ 2013 BARREL FERMENTED CHARDONNAY, 2013 VIDAL BLANC ICE WINE, AND 2013 UNOAKED CHARDONNAY

TAKE HOME BIG AWARDS AS WELL

Hector, NY — Hazlitt 1852 Vineyards’ 2013 Sauvignon Blanc took top honors as “Best New World White Wine” along with winning Best of Varietal, Best of Class, and Double Gold Medal at the Jerry D. Mead’s International Wine Competition in Claremont, California on March 1-2, 2015.

The 2013 Sauvignon Blanc is an engaging, energetic wine with great aromatics and palate-cleansing acidity. Winemaker Michael Reidy says, “Our Sauvignon Blanc is a standout in the region. It is made with 100% Sauvignon Blanc grapes; produced from four different Sauvignon Blanc clones and four different yeast types.” 600 cases of this vintage were produced. The retail price is $18.00 per bottle.

Alongside Hazlitt’s 2013 Sauvignon Blanc, a few other varietals were honored with prestigious awards. The 2013 Barrel Fermented Chardonnay was awarded Best of Class and a Double Gold Medal, the 2013 Vidal Blanc Ice Wine was awarded Best of Class and a Gold Medal, and the 2013 Unoaked Chardonnay was awarded a Gold Medal. Hazlitt 1852 Vineyards also took home a number of Silver and Bronze medals for its vinifera portfolio. Every wine Hazlitt submitted to the competition was awarded a medal. For a full awards list, please visit: www.NWIWC.com/2015ByWinery

Jerry D. Mead’s New World International Wine Competition has consistently been named as one of the top wine competitions for the past 24 years. The competition is open to wines produced anywhere in the “New World”, including all of North America, Central America, and South America, Australia, New Zealand and South Africa. Wine entries are judged by price category, ranging from inexpensive to moderate, to premium or super-premium prices. Each wine is judged against others of its type and also against its price peers. Jerry D. Mead’s is the only competition in America, and perhaps the world, to pit the best wines from each price class against each other to determine an overall best of variety or type.

All Hazlitt 1852 Vineyards’ wines are available for purchase online at www.Hazlitt1852.com or at the Hector, NY and Naples, NY retail locations.

About Hazlitt 1852 Vineyards

The Hazlitt family has been growing superb grapes on the eastern shore of Seneca Lake, NY for over 160 years. Established in 1985, Hazlitt 1852 Vineyards continues the family tradition of award-winning viticulture and wine production. Its internationally-renowned wines include Riesling, Homestead Reserve Riesling, Pinot Gris, Gewürztraminer, Sauvignon Blanc, Cabernet Franc, Cabernet Sauvignon, White Stag and Bramble Berry. Most notably, Hazlitt is famous for its Red Cat and White Cat—two of the most popular and best-selling New York State wines available. For more information, please visit: www.Hazlitt1852.com or www.RedCatWine.com.

2015 San Francisco Chronicle Wine Competition, by Rick Fraga

February 14, 2015 by evebushman

Happy 2015, Eve’s Wine 101 fans! I hope your New Year is off to a great start like mine is, hitting the ground at a gallop. It didn’t hurt to start the year almost 100 pounds thinner than last year to begin with, but that is another story (one that includes not limiting my access to wine to lose the weight!) The best part of 2015 is starting it as I have for the last five years now, as a Wine Judge for the San Francisco Chronicle Wine Competition. This is an event that I anticipate at the beginning of every year, this year it took place from January 7^th through the 10^th at the Cloverdale Citrus Fair grounds in Cloverdale, California.

Yes, the competition has been completed and has started another stellar year for the wine industry across the United States. After last year’s competition amassed over 5,800 entries for states all across the nation, it was anticipated that participation would drop for 2015, but at the start of judging the Chronicle Competition began with over 6,400 entries from 28 states. You would think this to be a daunting task for the 60+ judges to complete their evaluations in 3 ½ days. But, as usual the panels were up for the job and joyfully sipped and savored their way, finishing the Sweepstakes judging before noon on Friday the 10^th.

This year’s San Francisco Chronicle Sweepstakes winners came from three different states, California, New York and Ohio (yes Ohio!). The Sweepstakes winners are:

Sparkling Wine – Gloria Ferrer – 2010 Blanc De Blancs, Carneros, $42.00

Pink Wine – Robert Hall Winery – 2014 Rose de Robles, Paso Robles, $14.00

White Wine – ZD Wines – 2013 Chardonnay, California $38.00

Dr. Konstantin Frank – 2013 Riesling, Semi Dry, Finger Lakes, New York $14.99

Red Wine – Sonoma -Cutrer – 2012 Pinot Noir, Founders Reserve, Russian River Valley $65.00

Pezzi King – 2012 Estate Zinfandel, Dry Creek Valley, Row 14 Reserve, $50.00

Dessert Wine – Debonne Vineyards – 2013 Vidal Blanc Ice Wine, Grand River Valley, Ohio $29.99

Label – Inizi – 2012 Charbono, Calistoga, $32.00

This competition is one of my favorites every year, as I am exposed to such a huge diverse range of newly released wine, I have the opportunity to catch up with a number of friends that I only see a few times a year and it kicks my New Year off on a great start. The competition is great in its own right, as it breaks many wines down in price range categories, this makes it so $20 Cabernet Sauvignon is not competing with the same wine at $60. It benefits the wineries as far as medal competition, but also the consumer, who can now look for wines that are medal winners in a specific price range. Everybody wines when this happens. If you are curious about the medal winning wines from this year’s San Francisco Chronicle Competition go to the following address, http://winejudging.com/medal-winners/.

During this week of judging, I have the opportunity to meet wine people (educators, critics, media people, wine makers and more) from all corners of the United States and share stories, wines and experiences. It is a wonderful 3 ½ days of intense tasting, camaraderie, entertainment and of course…some great food mixed in! What’s not to like when you have wine industry icons such as Wilfred Wong (formerly of Bev-Mo and now with Wine.com), Kent Roseblum (formerly Rosenblum Cellars and now with RockWall Wine Company), Dr. Barry Gump (Wine educator from Florida International University) and many more noteworthy wine industry professionals together to evaluate wine from across the United States.

The competition started every morning with breakfast, except for the meet and greet event on Tuesday. This is where the judges are introduced and the panel selections for the week are announced. From that point on it is off to take the annual Judges Picture and then time to start our judging. My panel was comprised of three judges, Kathleen Arnink (Educator from Cornell University), Chris Sawyer (Wine Writer and Sommelier) and myself. This year we tasted Petite Sirah $20+, Syrah $40+, Syrah $30-$39, Cabernet Sauvignons $25-$29, Zinfandel $25-$29, Pinot Gris/Pinot Grigio $15+, Verdelho, Gruener Veltliner and a varietal called Blanc du Bois (which none of us had ever heard of prior to this event). We were quite pleased with the variety and overall quality of what we judged this year, finding some exceptional wine throughout the week.

Now sitting down and tasting 120 to 150 wines a day may sound like a challenge, which it is, but being able to gather with all of the judges both Tuesday and Wednesday evenings for the Judge’s dinners makes the day all worthwhile. The Tuesday dinner is always catered at the home of the Chronicle Competition’s Executive Director, Bob Fraser. Bob and his lovely wife Carrie welcome us every year into their backyard, providing us the opportunity to reconnect with old friends, meet and get to know the new judges and generally have a fun night with wine, food and friends. The evening concluded with most of the judges heading back to the motel where they were staying and gathering to visit and sip wines in a couple select rooms.

The Wednesday night dinner was a bit more formal, as it is hosted by a winery from either Napa or Sonoma County. This year we were invited to the Francis Ford Coppola Winery near Geyserville. It is a beautiful facility, laden with artwork and memorabilia from Coppola movies. Thanks to the amazing effort by our hosts, the dinner experience was fabulous. Prior to the start of dinner, we all were greeted with wine, a tour of the facility and then led into their large barrel room for the meal portion of the visit. It was well lit and beautifully decorated, with three long tables set up for family style seating and dining. What added to the experience was that the Coppola wait-staff were all dressed up as Italian characters that you may find in a New Jersey or New York neighborhood. These folks were hilarious, acting the part as they brought out copious amounts of food and wine all evening for the very appreciative guests. Topping the evening off was the presence of the man himself, Francis Ford Coppola and his lovely wife Eleanor. He spoke and welcomed everyone to his winery, leading into what I think was the best Judge’s dinner I have ever attended. The staff was amazing, keeping wine and food flowing, there was music playing and the ambiance was electric. It definitely was a memorable evening.

The remainder of the competition flowed on into Friday, with the Sweepstakes portion of the judging being performed in a large room in front of an audience. The final judging segment included recognition for the staff and volunteers that are always so critical to the success of the competition, then the Sweepstakes judging. It all wrapped up after the Sweepstakes winners were announced, with closing remarks from Bob Fraser and the final portion of the 2015 San Francisco Chronicle Competition, the Public Tasting Event, being announced as taking place on February 14^th at Fort Mason in San Francisco. This is a portion of the competition I highly recommend you consider if you are in San Francisco on Valentine’s Day Weekend. It is 3-4 hours of tasting award winning and other wines from across the United States, with the opportunity to meet the owners and winemakers of these great wines. It is a great event, a wonderful opportunity, plus it is a nice way to spend a special Valentine’s Day weekend.

I wish all of you a great 2015! This will be a wonderful and busy year here for me, as I will be judging a new wine competition specifically for Rose wines in March, traveling to the Walla Walla, Washington area for wine tasting in April and judging one or possibly two wine competitions in June. I look forward to providing insights to these and other events that I will have the opportunity to participate in. Have a great Spring and enjoy every day. Please drink responsibly and, as always, remember that “Life is Too Short to Drink Bad Wine”

Eve Wine 101: Your First Time Tasting

December 19, 2014 by evebushman

An athletic instructor who had never had wine in her life but was willing to try, was faced with a dilemma recently when she attended a holiday party. Her host prompted her to select a wine that she already liked. When she explained she’d never had any, she was told to just pick whatever looks good…again…she had no way to judge but knew enough not to judge a wine (or anything) on pretty labeling. I told her I had some ideas for her and would write about it.

Eat This and Drink That

I’m going to make some suggestions to help my pal, we’ll call her “AI”, navigate through some wine. Based on what flavors she already likes to eat or drink, I will find a wine varietal that might compare. Any varietal (a particular grape) I may suggest would be found on the front label, usually under the name of the winery if the wine is made in the United States. Lets try:

If you like your coffee or tea with sweetener – try wines labeled with grapes such as Viognier, Sauvignon Blanc or a sparkling wine like Prosecco from Italy. These wines can have a slightly sweet quality. If you want more sweetener in your drink try a wine labeled as “late harvest”, “dessert” or “ice wine.” Some of these grapes were left on the vine longer and have more sugar. They can be easy to spot as they usually come in a bottle half the size as a regular wine bottle.

If you like your coffee or tea black, this may translate to a wine full of tannins – try a couple of red wines, like a California Cabernet Sauvignon or Zinfandel, and see what appeals to you. If these are not the reds offered, select one that appears to be dark, that may mean that it is from a black grape and/or the skins were left on longer. Either option may allow for a more tannic/dry wine.

Are you a chocolate fan? Try a red Port wine, which is a fortified wine and fairly sweet. If the wine is still not sweet enough for you, lay a piece of chocolate onto your tongue and roll your wine over that before swallowing. This trick works to make almost any red wine sweeter, and more palatable for some.

Do you go for cheese and crackers? Try a French Champagne, or a domestic sparkling wine that the label says was made in the Champagne or champenoise method. The winemaking process sometimes results in toast and cheese aromas and flavors.

Note: Whatever you do start by tasting like a professional. Pour only a small amount, say an ounce or two into your glass. Give it a swirl, then a sniff, and a taste. If you don’t like the wine, pour into a spit bucket. As some homes don’t put these out, go to the kitchen sink and pour in there. If asked you can say that you prefer to sample a wine before committing to a glass, and that you are watching your inebriation – the latter might help as an example to others to do the same. You don’t need to try everything offered, settle on one you like and enjoy your glass. And, as this may be your first experience with wine it may hit you harder than what you normally drink, even if what you normally drink has more alcohol. It’s all about what your body is used to.

Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years. She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a guest judge for the L.A. International Wine Competition. You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

From Carl Kanowsky: OUR GERMAN ODYSSEY Part One

August 21, 2013 by evebushman

Imagine tasting and visiting where German wine is made. What did you conjure? Everything sweet and simple? A people cold and distant? A place beautiful in pictures but not drawing you to explore?

Well, I now know firsthand that none of those pre-conceptions jibes with reality.

My family and I recently took a whirlwind tour of Germany, going from Bonn and Cologne (what a Cathedral!) to Nuremberg and Dresden (haunting images of the Nazi past, with hope for the future) and finishing in Berlin (an international, cosmopolitan city that is still trying to define itself with Hitler on one hand contrasting with the many things Germany has to be proud of). We also made a quick stop at the Nurburgring (the home of the German Grand Prix) so Ted, our oldest, could attempt to set a track record in an Aston Martin. Close but the record still stands.

But ever since my wine awakening, I can’t visit any country without also delving into its fermentation story. And that’s what we did when we went to the wine region along the Mosel River.

Steep Mosel slopes - 07-23-2013

We tasted at three weinguts (German for wineries). Took us two days. (First piece of advice, tasting on the Mosel is serious business – treat it that way and the winemakers will respond. The tastings can easily consume three hours – plan accordingly.)

In the next three columns, you’ll read about our adventures along the Mosel, why we now respect and enjoy Riesling, and our new friends in southwestern Germany.

Likely you’ve read about how the vines along the Mosel are planted on steep slopes and are planted only on the southern exposure to capture as much sun as possible. You may even have seen pictures. But until you actually visit, you have no idea.

Frau Prum and Carl’s son, Scott

Maybe we’re too soft in California. You’d never see vines on slopes with a 30% or greater gradient. But take a look at these pictures. The Germans plant where goats fear to tread.

Our first visit was to Joh. Jos. Prum. Frau Amei Prum, wife of Manfred Prum, owner and winemaker, lead our tasting. First question, dear reader. How many high-end, expensive wineries have you visited, only to be hosted by one of the owners? If you’re like me, the answer is never.

Frau Prum explained all things German wine to us while plying us with increasing delicious examples.

I wanted to know who picked the grapes and how the hell they did it without multiple deaths and serious injuries.

Contrary to old folk tales, it’s not middle-aged German women who do the picking. Now, it’s Polish women (I forgot to ask their age). But how in the world do they get up and down those slopes without tumbling?

They get to use the German version of an E-ticket ride. See the rail going up the slope in this picture? The pickers jump onto this sled and traverse up the hillside. Now this may take the ordeal out of getting to the top but you still wouldn’t catch me vying to help with the harvest.

The harvest starts at the bottom of the hill and the pickers work their way up. Harvest takes between four to five weeks to complete. Except, of course, for picking the grapes for Prum’s Eiswein.

In making the wine, Prum does not add any sugar or commercial yeast. So, how do you make sure that fermentation occurs when and how you want it, I asked? “We use only what yeast comes with the grapes. So what happens, happens,” she replied.

Also going against tradition in California, no oak is used – only steel. She explained that Prum has been making wine since 1911 (they just celebrated their 100^th anniversary), so I guess I won’t question success.

We learned all of this before we even began tasting. This was not only a treat for the senses but also an in-depth education on Mosel wine making. I’ll talk about the wines Frau Prum offered in my next column.