Friday, June 12, 2020

Exploring the Wines of New York's Finger Lakes Region #WinePW

I received samples for the purposes of tasting and pairing for this post.  I received no monetary compensation.  All opinions and writings are stricltly my own.

You are invited to join us as we explore the wine's of New York's Finger Lakes region.


The Finger Lakes Wine Alliance invited the Wine Pairing Weekend bloggers to explorer their wines saying:
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.

I received 4 bottles of wine for this event and paired each with a meal.  I will share them with you in the order I served them.


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.

dinner plate and wine

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 was very excited to open the second bottle.  It is a Rose made from Cab Franc at Stony Lonesome Winery, also a part of the Seneca Lake Wine Trail.

dinner plate and wine

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.

dinner plate and wine

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.

dinner plate and wine

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

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


  1. Place the beans in a casserole or baking dish.  Stir in the onions, ketchup, mustard, Worcestershire, brown sugar and tobasco. 
  2. Slice the sausage into 1/2 " pieces and stir into the bean mixture.  
  3. Bake in a preheated 350* oven for about 45 minutes , until hot and bubbly and sausage on top is beginning to brown.
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Created using The Recipes Generator


  1. What a great collection of wines from Finger Lakes region! Sounds as if you got a nice sense of the wines.

  2. I haven't heard of Stony Lonesome, but I've been to the others. I'll have to check them out. I enjoyed the Riesling and we both had the idea of asian inspired food.

  3. I don't think I've ever tasted a Blaufrankish. Eager to find one now. Also want to try your beanie weenies. Need a new take on this classic.

  4. ooh! Blaufrankish! Love the beanie weenies!

  5. I'm not familiar with beanie weenies -- sounds so fun and tasty! I love Blaufrankish, but have never had one from the Finger Lakes that I can recall. Super intrigued!

  6. I also had a rosé but from Fox Run made from Lemberger also known as Blaufränkisch. I really enjoyed it and now happened upon a Wachtstetter Dry Lemberger from Württemberg. I am now a fan of Finger Lakes wines and Lemberger.

  7. I love that there was a Blaufrankish Rosé! I agree with Nicole...super intriguing!

  8. Those are some excellent wines! Nice post Wendy!


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