Wine from New York??? Really???

Yesterday I had the opportunity to try a couple of wines from New York, and I am getting really excited about the fact that they may soon be available in the state. The winery that sent samples was Hermann J Wiemer, which is located on the West coast of Lake Seneca. For those of you unfamiliar with the fact that New York is an entire state, and not just a city, this is about 5 hours Northeast of NYC in the Finger Lakes region, and you have to go through Pennsylvania to get there. Located near the town of Dundee, Weimer vineyard was planted in 1973 by Hermann Wiemer, a German immigrant that was born to a wine-making family in the Mosel. They have been producing wine from their 140 acre estate since 1979- most of which are in a fairly German style.

I only tried the semi-dry Riesling and the Cabernet Franc yesterday, but will get to the dry Riesling, Gewurtz, Cuvee Frost (blend of Riesling, Gewurtz, Chard, and Pinot Noir), and sparkling (method champenoise, made from Chard) either today or tomorrow.

Now, I can sit here and wax eloquent about how these wines were a great hybrid of German and New-world Rieslings with peach, apple, apricot, lychee and hazelnut notes, but rather I will tell you the true proof that this stuff is good. My wife and I usually have a bottle of wine open at dinner, especially lately since I have been sampling so many. Last night was the first time in months that I sat there and watched her drink her glass of Riesling, finish it, reach for the bottle, and pour herself another glass. Folks, we have a winner!

Here's to bringing a wine from the Finger Lakes into the red state of Missouri. Now, if I could only get it in a camo-can so my neighbors would buy it...