The moment you all've been waiting for - the TN from the most controversial wine region on the WB.

WINE TALK
1

Thanks for taking one for the rest of us, Serge. New York Blaufränkisch! You’re a man after my own heart. I can’t say I’ve ever had an Austrian Blaufränkisch that I liked, though, so I guess you could say that the Finger Lakes now competes with the best of the Old World in this case.

One trembles at the thought of what the regular, non-reserve might be like.

Why do I think that Bob Rogness would like this wine?

2

Probably just needs some combination of: time, some nice fatty meat and a hot day to serve it chilled on…

3

[dance-clap.gif]

Roberto…thats like saying a movie sucks but it would be better with a stripper grinding on your lap, a bottle of 30 year old Bowmore and better actors.

4

No, that is answering the question “What do you do to feature an acidic, spicy red like this one or Chinon or Terrano (Refosco that is NOT put through Malolactic) at its best?” but also “What’s a good wine for a hot day and some big fatty meats?”…

5

The wine sounds disgusting but Roberto wins the thread.

6

Serge - I’m stunned that you didn’t also remark on the other overpowering quality of that wine: the oak. 18 months in mostly new French oak! Too much. Has a nose of brown sugar cinnamon pop tarts to me.

7

Yup, just like featuring a crappy movie :wink:

8

Now THAT (the oak) would put me off it in a heartbeat…

9

Oh, it’s an oak missile, for sure. The recently departed winemaker thought just about every red needed tons of new oak. “Try our vanilla bean red!” Really, it’s overpowering here, and Blaufrankisch has shown promise in this region.

10

Haven’t had this one, but up the road a little bit there is Keuka Springs and Rooster Hill doing pretty good stuff with this grape

11

In other words, wine for those with a genetic inability to produce stomach acid. [whistle.gif]