You are invited to join us as we explore the wine's of New York's Finger Lakes region.
Amid its glacier-sculpted lakes and "gorge"ous scenery, the Finger Lakes region is home to over 100 wineries that produce renowned cool-climate wines and world-class Rieslings.I was very excited when Linda of My Full Wine Glass invited us to take part in this event. You can learn more at her invitation post.
I have had the priveledge of visiting the Finger Lake's Wine Region many years ago with our friends, the Sawyers. We stayed in a B&B and attended a Murder Mystery by visiting several wineries for tasting and clue gathering and meeting local authors who had written mysteries. It was a great time.
I'm anxious to share my thoughts about these wines and the pairings I did but first let's see what the others thought.
- Wendy at A Day in the Life on the Farm is Exploring the Wines of New York’s Finger Lakes Region.
- Camilla at Culinary Adventures with Camilla pairs Bibimbap with Garden Banchan + Forge Cellars Classique Riesling 2017.
- Lori at Dracaena Wines is Delving Into the History of the Finger Lakes with John Wagner.
- David at Cooking Chat shares Finger Lakes Wine Paired with Everyday Favorites.
- Cindy at Grape Experiences posts An Impressive New York Treasure: the Finger Lakes Wine Region.
- Teri at Our Good Life pairs Zero Degree Riesling with Pan Seared Scallops over Cheesy Grits.
- Jeff at Food Wine Click! writes New York Finger Lakes – I Hope You Like Riesling!
- Jill at L’OCCASION gives us New York Finger Lakes: Wine For Summer Pairings.
- Pinny at Chinese Food and Wine Pairings matches New York Finger Lakes Wines – Lonesome Stony Rose and Fox Run Rieslings Paired with Quick-Prepped Seafood.
- Jane at Always Ravenous posts Picnic Fare Paired with Finger Lake Wines.
- Rupal at Syrah Queen discusses The Charm Of New York Finger Lakes Rieslings.
- Robin at Crushed Grape Chronicles pairs Finger Lake Riesling and Alsatian Salmon.
- Gwendolyn at Wine Predator offers two posts: Two Riesling from the Finger Lakes Paired with a Potluck and #RoseAllDay for #RoseDay:3 from New York’s Finger Lakes.
- Susannah at Avvinare examines Delightful Wines from the Finger Lakes.
- Jennifer at Vino Travels looks at Wines from Around Upstate New York’s Finger Lakes Wine Region.
- Nicole at Somm's Table hosts Bo Ssäm and a Comparative Riesling Party!
- Finally, Linda at My Full Wine Glass is sharing two posts: Three Takes on Finger Lakes NY Cabernet Franc Rosé and Two Pair of NY Finger Lakes Riesling – a Winning Hand.
The first bottle I opened was a Dry Rose from Atwater Winery located on the eastern side ofLake Seneca. This is a small family owned winery that is intimately connected to each wine they grow.
This dry rose is made from 100% Blaufrankish. This was a new varietal for me. Research on Wikipedia shows that it is a dark skinned grape normally used for red wines. It pours a lovely bright pink color and smells of ripe fruit.
I served this up with a chicken that I had made on the rotisserie of my new grill. I will be sharing that recipe with you on another day. The chicken was accompanied by Roasted Fingerling Potatoes with Herbs de Provence and cole slaw. It was a very nice pairing but this wine is crisp, dry and bright enough to stand up to spicy foods as well.
I served this wine that poured a deeper pink and had notes of roses and peaches with a casual dinner of Beanie Weenies. This is the recipe that I'm going to be sharing with you today. Trust me....these are Not Your Mother's Beanie Weenies.
The next bottle I opened was a Dry Riesling from Lakewood Vineyards. This is another small family run vineyard of only 80 acres that grows a diverse selection of wines. The Riesling was a clear golden color and had citrus on the nose. The citrus was very forward and the acidity caused immediate salivation.
I served this with a Colombian Pork and Sausage stew called Arroz Attolado. This was a delicious dish with spice but no heat. The wine paired nicely with it but again I can see this wine pairing very nicely with some Thai food.
The last pairing I am sharing is an Asian one. I paired this bottle of Gewurtztraminer, also from Lakewood Vineyards, with an Asian Vegetable Noodle Soup that I will be sharing with you on the 18th of this month when our Soup Saturday Swappers group celebrates Asian or Asian Inspired Soups.
This bottle poured a beautiful clear with a golden tinge. It was medium bodied with lots of citrus notes. It paired very well with my soup, that I made less spicy for my husband and then passed the chili garlic paste for my daughter and I to spice to our liking. This pairing was one of my favorites.
Please join us on Saturday 6/13/20 at 11 AM ET for Twitter Chat following #WinePW to learn more about these small, intimate wineries and their offerings.
#casseroles, #beans, #sausage, #quick, #easy,
Entrees, Casseroles, Pork
Yield: 4 servings
Not Your Mother's Beanie Weenies
This quick and delicious casserole starts with canned baked beans doctored up and mixed with smoked sausage before heading into the oven.
Prep time: 5 MCook time: 45 MTotal time: 50 M
- 1 (28 oz) can baked beans
- 1/4 c. chopped onions
- 2 T. ketchup
- 1 t. mustard
- 1 T. Worcestershire Sauce
- 1 T. brown sugar
- 3 dashes Tabasco Sauce
- 1 (12 oz) pkg Smoked Sausage
- Place the beans in a casserole or baking dish. Stir in the onions, ketchup, mustard, Worcestershire, brown sugar and tobasco.
- Slice the sausage into 1/2 " pieces and stir into the bean mixture.
- Bake in a preheated 350* oven for about 45 minutes , until hot and bubbly and sausage on top is beginning to brown.
Sat. Fat (grams)
Property of A Day in the Life on the Farm
Created using The Recipes Generator