Wine and Food Pairings

A Quick History of Madeira Wine…a strong and vigorous wine capable of a very long life

By in Travel, Wine and Food Pairings, Wine Chatter and Blather

Madeira is a fortified Portuguese wine made in the Madeira Islands. The islands of Madeira are of oceanic climate with tropical influences. Some small amounts of Madeira is produced in small quantities in Crimea, California and Texas although those wines do not conform to the EU regulations. They are worth seeking though…

Now the islands of Madeira have a lengthy winemaking history, dating back way back to the Age of Exploration when Madeira was a standard port of call and stopping point for ships that were heading to the New World or East Indies.

So during that time It was discovered by the wine producers of Madeira that when an unsold shipment of wine returned to the islands after a round trip. They wanted to be able to use it and
try to stop the wine from spoiling.

They figured that a neutral grape spirits could be added. So in doing so to try to conserve the wine.

It became apparent during the long sea voyages that the wines being exposed to extreme heat and movement transformed the flavor of the wine.

This wine being out in the open in temperatures up to as high as 60 °C /140 °F for an extended period of time deliberately exposes the wine to some levels of oxidation. It creates a strong and vigorous wine that can be capable of a very long life even after being opened like this.

…it can age decades to hundreds of years!

In the 16th century records show that a there was a viable wine industry on the island of Madeira that supplied ships with wine for the long voyages across the sea.

The wine was first unfortified and after spoiling at sea following the example of Port, and later Brandy in the 18th Century; a small amount of distilled alcohol made from sugar cane was added to stabilize the wine which boosted the alcohol content.

Madeira became very popular.It spread from the American colonies.

Madeira was an key wine in the history of the United States because at the time no wine-quality grapes could be grown amongst the 13 colonies, so imports were needed.

Madeira also shipped to Brazil in the New World to Great Britain, Russia, and also Northern Africa in substantial quantities.

As it is now known…According to the Oxford Companion to Wine; Madeira was a favorite of Thomas Jefferson and also John Hancock; it was used to salute the Continental Congress and the Declaration of Independence in 1776.

George Washington, Alexander Hamilton, Benjamin Franklin, and John Adams are also said be fans of Madeira.

Madeira is produced in an assortment of styles ranging from dry wines that can be consumed on their own as an aperitif, to sweet wines that are usually consumed with dessert. The essential four major grape varieties used for Madeira production are (from sweetest to driest) Malvasia, Bual, Verdelho and Sercial.

Tampa is launching a new wine association. …Tampa Bay Wine Alliance – TBWA Wow!!!

By in Bistros Eateries & Cheese, Tastings, Wine and Food Pairings, Wine Chatter and Blather

Tampa is launching a new wine association. …Tampa Bay Wine Alliance  – TBWA

www.tampabaywinealliance.com

The website is evolving and will have the events and the on-goings. So it’s a good App for the smartphone to know the events. It’s also going to have a members only area as the site progresses further.

It is a not-for-profit corporation dedicated to supporting the growing wine culture of the Tampa Bay region.

It has a nominal membership of $52 a year. It provides you 6 tasting events and you become a ‘Founding Member’ which for sure will have goodies involved.

It has the backing of some of the major restaurants in the area including Bern’s, Mise en Place and Charley’s Steakhouse to name some…and it will have a lot more in the tank for all kinds of wine lovers. Beginners to Aficionados.

The mission is to enhance the knowledge and appreciation of wine and wine service by promoting wine education and enjoyment throughout the Greater Tampa Bay area.

If you are a wine enthusiast, the goal of the alliance is to help you deepen your understanding through online content and tasting opportunities.

If you are involved with wine through the service industry, the organization will provide you with educational opportunities to increase your ability to serve customers and ultimately increase your earning potential.

If you are a “wine professional”, the goal is to support your efforts to be a leader in the industry, acquire professional certifications, and network with your peers.

Whatever your level of interest in wine, the alliance strive to develop a sense of community that will make the Tampa Bay area one of the top regions for wine knowledge and appreciation in the entire country. We hope you’ll support the efforts! Sounds ideal! By the way, my hat is ‘in’ on this.

Sign up today. Don’t miss out on this cool happening!

When it is done right, I enjoy a Texas style Brisket, especially with a a California Old Vine Zinfandel! Read how now!

By in BBQ and Wine, California Wine, Wine and Food Pairings

There’s nothing I enjoy more than a California Old Vine Zinfandel and BBQ. I enjoy a Texas style Brisket, especially. In a Zin you get certain characteristic that play off well with Brisket.

Zinfandel is ripe and rich, sometimes even port-like Blackberry; Ripe Raspberry and Plum. Plenty of Alcohol, Generally Zins ripen well, with plenty of sugar, causing ample of alcohol that you can often smell the “heat” in the wine’s bouquet. There is Spice/pepper, Tobacco leaf and hints of Cedar and those ripe tannins.

Let’s get into the Brisket…

Wikipedia defines Brisket as follows:

…a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the precise definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue

FYI – The Brisket is below the Chuck and above the Shank part of the steer…

I enjoy cooking brisket. When it is done right it is a very enjoyable piece of meat. One thing I have always liked to do is cook hot and fast. I have had good success with getting the meat tender however is the thing I hunger after almost as much is that thick, crispy black bark on the outside.

Occasionally, I sometimes I go tropical and wrap it in ‘Banana Leaves’ and that thickens the crust to a chewy consistency that is pretty unique especially with a dash a pineapple but that’s a metro approach to things…it rocks! It’s the Florida thing, you know…

But essentially, I’ve been applying mustard to the meat before my rub and getting a real nice bark that way. By the way, EVOO and mustard don’t add much flavor; the mustard works better for me. I use fruit juice, beer, cider, garlic mop….

Also lately, I apply a paprika too (hot because of the smoke effect) and customize a chili rub along with some EVOO and the mustard, which I like these days as well.

…Just so you know you will still get bark with just the rub if you cook low and slow.

I don’t recommend foil. Leave that off all together. But keep it handy just in case… Generally, wrapping in foil will steam the outside creating a soft bark or crust. Foil is really to prevent burning…

In the smoker I keep a Pizza stone handy. Sometimes I replace the water pan with a pizza stone. I keep the temperature low and cook slow. Be aware with the Pizza stone the chances are it will cook a little bit faster. The brisket needs to be cooked fat side up.

It’s important to keep an eye on things or the crisping is going along. I plan to take it off after 10-11 hours or 190 degrees internal temperature to 203 degrees. It is not easy to get it to that temperature cooking at only 205-240. So you need to cook at 275 – 285 degrees or a little higher if you can without burning the meat… By cooking like this you will get good bark on it as well.  But at the higher temperature the total cooking time should be 6-7 hours. So keep an eye on it.

Yet there is a charred flavor that can only be obtained on an open flame. Which is the only drawback I think, of a smoker. It’s a flavor that could be overlooked. So to crisp and get the charred flavor again it is gotten by cooking meat slow, directly over an open flame. When the fat from the meat drips on the hot coals it causes the coals to flame up. And the fire from the flame chars the fat on the meat; which often requires you to move the meat around.  It’s a lot of work but you get that open pit flavor.

Enjoy and Cheers!

 

 

 

Salmon pairs up great with different Wines. So Wine with Salmon is a must!

By in Wine and Food Pairings

Salmon spend years in fresh water and then migrate to the ocean. Some salmon go through fantastic body changes in this process. Which is interesting. Salmon are found in waters along both costs of North America; but some populations of salmon remain in fresh water for all their lives.

There are Atlantic salmon and Pacific salmonconsisting of Coho, Chinook, Chum, Pink, Sockeye, Masu, and Steelhead, which are actually really rainbow troutsthat think they’re salmons. The majority of Atlantic salmon is farmed.

Salmon are highly prized as food and prepare in many ways and consequently pairs up great with different wines. So wine with salmon is a must!

It can be smoked and served cold; when done this way is referred to as Lox.

It can be Sweet & Spicy, marinated with maple syrup, olive oil, soy sauce, lemon juice, ginger, garlic, kosher salt, cayenne pepper and many other seasonings and flavors. They can be subtle or complex the salmon is a fish for that.

Pairing wine with salmon can be eccentric such as with Syrah Rose, Orange Muscat or White blends of Grenache Blanc and Albarinoor Viognier (French Rhone Whites or Spanish White wines)… Chenin Blancwith that sweet apple character or even Spanish Cava too…

But let’s explore a several of my favorite ways to pair salmon with wine:

A Pinot Noirserved with herb-grilled salmon will taste expressly flavorful. Try not to pair your salmon with any heavy red wines like Cabernet Sauvignon or Merlot. It will over shadow the salmon. The Pinot Noir is a great wine pairing choice… just enough scorched earth ;-)… Especially a Willamette Pinot Noirsuch as Erath, Archery Summit and Domaine Serene

Chardonnay is big. Pair this richer white wine with buttered salmon. Chardonnay is a full-bodied wine that is full of flavor. A plain white fish would be totally overshadowed by this powerful white. But with a nicely buttered salmon; it is just right. Try a Carneros Chardonnay such as Rombauer, Cuvaison or Acacia is just right.

I also like Rieslingwith my salmon. The crisp, acidity of the wine matches best with the richer flavor of salmon. Worthy Rieslingwill also give off a citrus lime flavor that complements salmon. So if you are cooking up a more exotic flavored dish. It just pairs well with the spiciness of the cuisine. A Washington state Rieslingsuch as Eroica or Charles Smith’s Kung Fu Girl are good profiles to reach for.

Pinot Gris is a bigger bodied white wine that sometimes can overpower white fish or shellfish but pairs fantastic with salmon, particularly smoked salmon. Again, I reach out to the enhanced textural richness of the Oregon style such as the Elk Cove, Adelsheim Vineyards or Chehalem Rieslings.

The united aromas of Sauvignon Blanc can bring out the taste of lemon-flavored or dill and capered seasoned salmon quite well. It also pairs well with sushi. Rutherford California’s St. Supery, Frog’s Leap and Rutherford Ranch Sauvignon Blanc with its green lime and grapefruit aromas and lemon zest and caper notes hits the spot.

 

Now if you are just not a white wine person, a smooth and supple styled Shiraz can act as counterpart to “fishier” fish, particularly salmon; with less fruit and a little more tannins and acid on the finish it can match up very well with a smoky cedar plank salmon. I like Australian Shiraz with salmon.     Try d’Arenberg  d’Arrys Original Shiraz/Grenache blend or d’Arenberg Footbolt Shiraz or Yangarra Estate Shirazall from from Mclaren Vale Australia.

So these are my choices but by all means not the only ones. Salmon’s diversity makes it great for pairing with wine and when the wines meet subtle or complex flavors; the differences between wines chosen can make the dish an interesting experience and sometimes the unexpected wine does the job exceptionally well and I think that’s the feeling you are actually shooting for.

Enjoy!
 

 

Did the Pilgrims drink wine at Thanksgiving?

By in Wine and Food Pairings, Wine Chatter and Blather

Let’s be BLUNT!

There’s no doubt the Pilgrims sure had big balls and ovaries coming over the Atlantic the way that they did. So rest assured they figured out how to eat and drink! 

The Pilgrims did have access to wild turkeys, but there was also cod, bass, venison, eel, varied waterfowl was obtainable.

The Vegetables that were available included corn, carrots, cabbage, leeks, onions, different squashes and pumpkins; nuts, dried fruits, cranberries, and apples.

All that sounds like a good food and wine pairing as with today’s Thanksgiving pairing with wines like Pinot Noir, Gamay, Riesling, Chenin Blanc…
Good Stuff!

But back then….the Pilgrims…Wine Freaks? Let’s just say they were no strangers to the vino!
 
Has wine always been a Thanksgiving staple?  A lot of things point to Yes!

Here’s a little info on it…

According to information regarding what type of cargo the Mayflower carried – wine was commonly included on its shipping roles. The ship’s hold could carry 180 -200 oak casks of wine.  The Mayflower was typically full with wines from Bordeaux and La Rochelle, France (proximity to the Atlantic Ocean and its ties to Rome) for the return voyage to England.

Wine was also listed in the supplies that were sent to the New World from England, alongside beer, watered wine and hard cider.  As the colonists learned how to make these beverages in America, the liquid refreshments began to disappear from the shipping supply roles.

Water wasn’t the safest thing to drink back then and it wasn’t until almost 1900! Can you believe that!

Alcohol was normally frowned upon by the Puritans; but only when it was abused—as we know now; it was the actually the prophynols, not the alcohol, that made wine and beer safe for consumption. Hence, it did not have to be very strong.

In those days, the Pilgrims understandably didn’t know what the reason was for the water’s unsafety; so they didn’t think to boil water as we do now to disinfect it. They mostly discerned people didn’t get sick from beverages like beer and wine.

Consequently, at the time everybody drank beer, wine and watered down wine. Even children drank due to the fact that the alcohol content killed bugs like typhus and cholera.  It was necessary on land, but was particularly necessary on ships, where you couldn’t run away from the plague or sickness outbreaks.

But wine was a celebratory drink then as it is now and it looks like the Pilgrims were also having it on Turkey Day.



 

The Last Great Wine Region: Canada’s VQA Ontario Appellations of Origin, and the Cellared in Canada, International Canadian Blend labeling

By in Canadian Wine, Tastings, Wine and Food Pairings

Oh Canada! As the consumer learns more about their wine regions, it gets better and better.
Folks sometimes bring up “Cellared in Canada” issue when it comes to Canadian wines…
The “Cellared in Canada” label; When you saw that on a wine bottle it meant Canadian wine producers can import pre-fermented grape must from grapes grown in other countries to produce wines under their own wine label. They’re designated on the label as being made or “cellared” in Canada, even though they may contain no Canadian-grown grapes. Which is very misleading.

 

Can you imagine wines from Washington State, California, South Africa, Argentina and Chile being called Canadian just. It’s just a good idea to  know where the juice come from. But that was the way to get affordable wine too people. It’s just the way it is; sometimes. because they’re “Cellared” inside Canada; meaning basically just stored in the country. It’s just odd. It’s not clear cut to the average consumer and these wines are often sold in government-run liquor stores.

 

Times are changing, but what’s this really all about…

The “Cellared in Canada” mark was coined in the early days of the Canadian wine industry in the 1980s and during this time grape growers received incentives to pull out existing plantings of Vitis labrusca and replace them with Vitis vinifera, which of is more suitable for winemaking.

So what happened???

There is an advantage to the producer. Wine producers who use the “Cellared in Canada” designation claim that it is a dynamic business component that permits them to compete in the “under $10” price category for table wines

Further, wine can be made at potentially lower production costs using imported grapes when compared with locally grown Canadian grapes and “Cellared in Canada” practice became a necessity due to the fact of the country having way too many grapes planted near the lakes and growers charging inflated prices which makes it hard to compete in the marketplace. That so called “Lake Effect” affects wine quality as well. It has happened in other regions.

A couple very important things came about…

1.       On June 30, 1999, the Canadian wine industry announced the formal establishment of Vintners Quality Alliance (VQA) of Canada (It’s just had its 15th anniversary). VQA is about place. Which is great. It is comparable to other regulatory classifications in place in countries like France (AOC), Italy (DOC), and Germany (QmP)

2.       In the fall of 2009, local and international criticism of the “Cellared in Canada” practice developed. Grape growers in Ontario began complaining and objecting to the practice as a hazard to their means of support and employment, claiming that thousands of tons of Canadian grapes were left rotting on the vine because producers were using imported grapes to make wine labeled as “Canadian”

WINE CONTENT AND LABELLING ACT, 2000 was eventually amended as follows:

A winery that uses imported grapes or grape product in the manufacture of wine shall, in manufacturing all such wine during a year, use an average of 40 per cent of grapes grown in Ontario or grape product produced from such grapes to which no water has been added at any time, for wine that is packaged on or after September 1, 2010.

In Ontario as of April 1, 2014, the wineries which existed prior to 1993 will be allowed to produce “International – Canadian blends” which contain no more than 75% foreign content (meaning that they in fact contain only 25% Ontario wine, which may be from labrusca varieties). Historically, this percentage has fluctuated wildly, due to periodic shortages and surpluses of Ontario grapes, and lobbying by both the grape growers and the producers.
 
I hope this helps in understanding a little bit more about Canadian wine .
 
 

 

Halloween Candy is a Great match for Wine… Check this Out!

By in Desert Wines, Wine and Food Pairings

Oh Yes Halloween!  Quickly becoming a holiday for adults. Yet another reason why America is so cool!

While the kids are trick-or-treating a lot of parents and folks take the time to throw wine gatherings; After all…that’s one of the best parts of being and adult. Another good thing is you can buy you can buy as much candy as you want. What can you say being an adult has its perks…

Believe it or not some of your favorite candies can match up pretty well with wines.

Yes you heard correctly and it’s mighty good too.

Let’s take a look at 3 of my favorites.

Sour Patch Kids and a Late Harvest Riesling from Washington State or a Canadian Ice Wine 

It’s the mouth-watering acidity of the Riesling with sweet and sour notes of granny smith apples, apricots and nectarine and honey flavors floating around make for an all-in-one match with the puckering Sour Patch Kids candy.

Hershey Krackel Fun Size Miniatures (in fact that whole bag has some merit) w/ Banyuls and Brachetto d’Acqui

…I started with just Krackel but I had to throw in the whole bag  🙂

I will bring both wines out for this and interchange them

First is a Banyuls with its perfect match up for chocolate. It’s a ‘chocolate love letter’. A grenache-based fortified wine with cherry flavors that goes great with dark chocolate and nutty candies

The second is the sweet, frothy red Brachetto d’Acqui to wash everything down with its aromatic slightly sparkling quality. All this goes so well with the crunchy goodness of these mini chocolate candy bars.

Butterfinger and a nice Madeira wine

Thomas Jefferson would probably approve. He had a sweet tooth. The Madeira’s sweet raisin, toffee, nutty and graham cracker flavors go with that crunchy chocolaty peanut butter wafer salt action and texture of the Butterfinger candy bar. A good Tawny Port from Australia would be really good too.

Now you can either take a look at your kids’ bag and pluck a tasty treat or just buy it up and have them handy. After all you are an adult… 😉

Now that you know this; there is no stopping you now!!!

There are some great wines that go with the theme. Here is a link to several good ones to try…

Is Chenin Blanc the most versatile wine?

By in French Wine, Tastings, Wine and Food Pairings

I often go for a dry Chenin Blanc for pairing with seafood. it has so many flavors though. It’s full-bodied yet crisp, aromatic, lively and complex. It is a wine of excellent quality. The talking points on the fruits such as pear, quince, pineapple and apple flavors and regions of the wine make so it can be explained to regular wine drinkers.  “How in the world does a Macintosh apple get in a white wine from France?” Also, the can wine get very interesting as it ages.

Chenin Blanc goes with everything from rich scallops, shrimp to delicate filet of sole. Look to France’s Loire Valley for this wine or South Africa; some California. It is a good Cheese. Ideal serving temperature for the wine 45ºF- 50º . It can be stored a little lower than that.

Retail is usually $25 and up. It has several styles dry to sweet and you can also find good values at lower price points. Use a white wine glass, like a Chardonnay style; although since it can be fuller and viscous and has those fruit aromas; try a Bordeaux glass just for kicks to show it off to friends or customers. Try it with a country fried veal steak and mashed potatoes or Gyro meat!

In the olden days in France they used to try to hide the acidity of the under ripe grapes in parts of the Loire. Now the less ripe grapes are made into awesome sparkling wines like Cremant de Loire. In Anjou you’ll find the I think best expressions of dry Chenin Blanc with the quince and apple flavors sometimes flowers and honeysuckle; which in Vouvray they get that style and can even get Noble Rot to make great dessert wine which evolves and improves with age. Very versatile; Don’t you think?!?

PS: There so much you can write about this place! … but I’ll be brief… there is a favored place within Chaume in the Loire that has a separate appellation called Quarts de Chaume which pays attention to grape maturity an the yield can be lower; which can mean the wine can age for years and years. Try to find one of those to drink now and another to lay it down.

What major factors influence wine styles?

By in Tastings, Wine and Food Pairings

In regards to key wine styles. Today, wine is produced everywhere Brazil, Israel, Australia, etc..in the world even in Wisconsin, USA where alot the great cheese of the world is at! Get the point?!?

The grape variety, the environment, the care given to the grapes and how the wine is made and matured are vital.

Tradition is key; but economics is crucial too. The ability to grow the crops sustainably within a given climate is probably most essential these days, I think.

Wine, is historical, artistic, romantic, geographical, cultural… gastronomy is so important, investment potential and science is big time important as well– one giant ball of thinking and enjoyment.

Terroir: the climate, the soil and the grape varieties… are at the core of terroir … The land or soil, a sense of place…The climate-soil-water relationships; again the grape varietal, wine processing, wine aging and the wine region.

Sometimes it doesn’t matter what the weather does, but generally when weather is on target, wine regions produce outstanding wines. I heard somewhere that winegrowers are calling it the “Goldilocks Effect” which is cool!

So how do the you organize and choose the most ideal wines for your taste? Well, there is a system to wine styles that most appeal to you. Think about Elegance, Boldness, Fruitiness and Suppleness and how it fits around those terms to start. It’s in the eye of the beholder though and very nuanced. Trust yourself!

 

Go visit the Finger Lakes region! Talk it up – USA’s Eternal Diamond in the Rough – even if it’s been producing grapes for 200 years

By in New York Wine, Tastings, Wine and Food Pairings

You heard it here first OK…well it’s in New York local papers…

Casinos in the Finger Lakes Wine region???

This week, supporters and opponents will deliberate on three proposals in the Southern Tier-Finger Lakes region for Casinos! … which includes a project planned by developer Wilmorite for Tyre in Seneca County and the other two projects are proposed for Nichols in Tioga County and Johnson City in Broome County, which are both in the Elmira-Binghamton area.

If this occurs it will have a significant impact on the already growing Finger Lakes Wine Country!

Johnson City and the whole Binghamton area is really a sleepy area and it’s really because a lot of factory jobs have been shipped overseas over the past 20-30 years.

But, the Finger Lakes has always been heavily dependent on walk-in traffic such as tourists, accidental tourists, people who really don’t know much about wine.

Most Finger Lake wineries are apt to see a decent amount visitors a year, yet alot of production is tailored to people who like sweet wines.

Arguably, Casinos would bring a lot more attention to the area.

Let’s be clear here…

The Finger Lakes are incredible and it has taken way too long for it to explode; because, and I know I am not alone in this opinion…

The American wine world is honestly lacking the full-on cool-climate viticulture scene. Just like people know Fall Season is here and leaves change; the awareness to the coming of cool-climate wines should be the equivalent.

The future is bright though; now is the time for more promotion; maybe Casinos will be the tipping point.

Not only is there Late Harvest wines, and a plethora of Riesling styles(Bone Dry to Sweet); there is Chardonnay, Gewürztraminer, Pinot Noir, Cabernet Franc. Cabernet Sauvignon and others… 
plus a whole host of Native American and French-American Hybrids.

It wasn’t until the 1950s, when Konstantin Frank, a Ukraine refugee, arrived in the Finger Lakes and started his Vinifera Wine Cellars, and proved that that vinifera grapes could grow in the cool, wet climate of the Finger Lakes. Dr. Frank planted alot of grape varieties to see which would thrive. In the 70’s is when the emphasis on Reisling took hold.

But really… grape vines have been growing around the Finger Lakes since the 19th century so it’s hard to come to grips with how little acreage of planted Reisling there is there, if you come to think of it.

Now that Reisling is so popular and the fingerlakes can make such diverse reisling – really world class, dry or sweet in a multitude of styles. We are talking Mosel and Alsace potential. Now is the time…really.

The thing is that for years, the Finger Lakes wine industry was dominated by big companies that made cheap hybrid wines, along with even smaller wineries that did most of their business selling hybrid wines out of their tasting rooms. It’s been a slow churning path, considering how great the Reisling can be there.

What’s fascinating is that hybrids in the Finger Lakes region (including vignoles, seyval blanc and aurore) far outnumber vinifera grapes, and there are more concord grapes planted than anything else which are intended for grape juice or sugary kosher wines.

Go visit the Finger Lakes region!  Talk it up – a true diamond in the rough – even if it’s been producing grapes for 200 years or whatever…Seek the killer wines!

The Finger Lakes is home to three distinct wine trails, each offering exciting wine and food pairing events throughout the year.  With events that range in theme from chocolate, cheese, herb, barbeque, harvest and holiday as well.  It’s pretty affordable.  Wine trail event tickets usually are for the entire weekend. Also, all three wine trails individually offer tasting discounts too.

• Cayuga Lake Wine Trail | 15 member wineries, one cidery too

• Keuka Lake Wine Trail | 7 member wineries

• Seneca Lake Wine Trail | 34 member wineries
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