As we honor our veterans, I am thinking about New Yorkers that I know and love and saluting them with New York wines. My great uncle Murray who is no longer with us was a veteran and a survivor of Pearl Harbor. All of my first cousins once removed were in World War II. I am grateful to all of them and to all of the veterans who serve our country. I salute you.
I tasted these wines at two occasions this year, the Snooth PVA awards I believe and at the Society of Wine Educators Conference in Orlando. Shaw Vineyards from the Finger Lakes produces some really nice wines using Pinot noir and Riesling. While I have had a number of wines from New York state over the years, these wines had escaped me. They actually produce many other wines than the two that I tried including wines made from Chardonnay, Cabernet Sauvignon, Merlot, Gewurztraminer, Cabernet Franc and Sauvignon Blanc.
According to their website, “Red wines at Shaw are made from whole berries, crushed not by a clumsy machine but by their own weight. All remaining berries are pressed at a very low 1 bar of pressure. All grapes are moved by hand and conveyer, not through pumps. The particular yeast strains used in primary fermentation are chosen for their unique properties in enhancing the flavors of the grapes as they are converted into wine.”
The winery, established in 1980, has an annual production of 2500 cases and has 15 acres of planted vines. I’m impressed that they persist growing grapes upstate. Having gone to college in New York State I know just how frigid those winters can become and how long they last. One year I remember snow falling from October to May…I look forward to trying more of their wines.