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.

• 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.

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.

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.

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

American

Yield: 4 servings

Author: Wendy Klik

Print

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

Ingredients:

• 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

Instructions:

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.

Calories
141.73

Fat (grams)
5.12

Sat. Fat (grams)
1.64

Carbs (grams)
20.99

Fiber (grams)
2.88

Net carbs
18.11

Sugar (grams)
10.83

Protein (grams)
5.39

Sodium (milligrams)
503.91

Cholesterol (grams)
10.37

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