Not quite a grand slam, but I’ll take a triple play. Three of my grandkids are playing baseball and softball for St. Leo’s. This has nothing to do with wine, except that I like my grandkids, and I brag. Sorry.
Now that I’m done bragging about them, I can wine-brag about a wine triple play:
We’re releasing our 2020 Riesling, 2020 Cracklin’ Rosé, and 2019 Commonwealth wines.
The 2020 Riesling is the beyond a doubt the finest vintage of Riesling that I’ve ever had. With its pronounced ripe Riesling fruit aroma, it has excellent fruit acidity balanced with a very pleasant 2% sweetness level. The ripe Riesling fruit flavor carries over into a long, lingering finish and aftertaste. For me, this wine is a perfect accompaniment to poached flounder, (however, my grandson Sam prefers his salmon very much over flounder). Light chicken dishes flavored with cream sauces made with fresh herbs such as basil and tarragon are very nice with this fruity Riesling. (Very nice with cheeses such as fontina, muenster, and soft goat cheeses.)
2019 Commonwealth is a slightly softer style of our special red blend, this year made from 45% Cabernet Franc, 45% Merlot and 10% Cabernet Sauvignon grapes. The grapes are separately fermented and pressed, then the wines are blended together after tasting, prior to blending for barrel aging as the final cuveé. The bouquet is showing well after its long, slow maturation in French oak barrels showing aromas of good, ripe fruit. The acidity balance will allow it to age up to a maximum of about two to three years in a bottle. The flavor shows a very nice balance from the French oak barrels with the typical grape varieties in the blend coming through. The tannins are soft and moderate, and will balance well with red meat dishes such as braised or roasted beef, lamb, and venison. Pasta dishes without too much tartly acidic red sauces, or sauces based with mushrooms will balance very well with this wine. If it seems like I’m getting verbose, my grandson Ollie will agree and says “grump-paw” has a tendency to be too wordy and rambles on: He’s right. Taste the Commonwealth anyway and enjoy it, despite what I say, and tell my grandkids to just ignore me.
2020 Cracklin’ Rosé. My grand-daughter Cecelia doesn’t drink wine (she’s 10 years old). However, she DOES love her mac and cheese. And if you insist on eating mac and cheese, then at least drink our Cracklin’ Rose with it: this is a nice vinifera blend with great fruitiness, with no grape variety predominating and with very good balancing acidity and sweetness. (Make sure there’s lobster and Old Bay in the mac and cheese.) Sorry, Cecelia: check back with me in 11 years and we can discuss “my mac and cheese errors” preferences in more detail. Apart from that, this is a really nice summer picnic / alfresco wine where you’d like a bit of sweetness. Try this with prosciutto or ham wrapped around ripe cantaloupe or watermelon with a tiny sprig of sage.
We’ve begun the 2021 harvest with Brown’s strawberries in house. These are smaller berries this year which will deliver a more intense flavor and aroma to the wine. It’s looking and tasting nicely!
Come see us soon at both of our locations for wine tastings at Brown’s Farm Market in Loganville and Saubel’s Market in Shrewsbury.
Relax: I have only two more sets of grandchildren about which to tell you.
To your health!
RECIPE: Chicken & Pasta with Chardonnay Wine Sauce
- 16oz penne pasta
- 3 boneless, skinless chicken breasts, cut into bite size pieces
- 1 tsp minced garlic
- 1 tsp crushed red pepper
- 1/4 C butter
- 1 C Logan’s View Winery Chardonnay
- 1 C cherry tomatoes, halved
- 1 C grated parmesan cheese
- 1/2 tsp ground pepper
- 1 tsp kosher salt
- 1/4 cup half and half
- 2 TBS olive oil, divided
- salt and ground pepper
Cook the pasta according to the package directions. Drain and set aside.
Roast the tomatoes in a skillet, drizzled with 1 Tbs olive oil. Remove from heat and set aside.
Sprinkle chicken pieces with salt and pepper. Warm skillet up to medium heat and add 1 Tbs olive oil and the chicken. Cook the chicken for 8 minutes or until 165 degrees, stirring a few times while cooking. Remove chicken from skillet and set aside.
Melt the butter in the skillet over medium low heat. Add the garlic and red pepper flakes. Saute for 2 minutes. Add the Chardonnay, salt and pepper. Cook for 5 minutes or until slightly reduced. Stir in the half and half, parmesan cheese and chicken. Then carefully stir in the roasted tomatoes. Garnish with more parmesan cheese, if desired. Serves 5-6
I just had the opportunity to taste our non-vintage Traminette (blend of 2015 and 2016 vintages) with the 2018 Traminette.
I was surprised to see how well the non-vintage wine is progressing. Normally, I suggest one or two years for our white wines in bottle (excepting Riesling and Chardonnay), but this stuff is doing dramatically well after 33 months of bottle aging.
The 2018 is marked by more intense aroma of Gewurztraminer-like mintyness and herbal bouquet, while the non-vintage, being less intense in the linalool character, is aging very well. Both remind me of traditional Alsatian Gewurztraminer/Riesling blends (Edelzwicker), but the age component for the non-vintage is particularly nice.
Sorry to bore people with technical details, but the smarter we are regarding genetic origins, the better we can appreciate the resulting wines.
Please note that Traminette has 50% of its parentage as Gewurztraminer. Hence, the higher the vitis vinifera parentage, it has capacity to make a finer, more aromatic, and more digestible wine.
Regarding “to age or not to age”? That’s up to you…
Anyhow, here’s a recipe for a Burgundian dish with an Alsatian/Germanic twist. (My families are primarily German and French Huguenot/Swiss descent). I first had this dish in Beaune, France 1985 with a Beaune Clos des Mouches. This recipe is my variation on the presentation from Pierre Huguenin’s book Les Meilleures Recettes de Ma Pauvre Mère (The Best Recipes of My Poor Mother). She couldn’t have been so poor if she cooked like this!
Simmer in stock (if you do need a stock recipe, contact me: I have a great recipe but it needs 3 hours preparation).
1 pound (454 g) cooked ham steak
1/2 bottle Logan's View Winery Traminette
2 small shallots, chopped
2 bay leaves
Tablespoon chopped thyme
6 tablespoons chopped parsley
Salt & pepper
Simmer ham until fork-tender, and strain from solids and retain stock.
Cool the ham, coarsely chop it and press it into the bottom of a glass bowl or flat glass pan.
To the stock, add 1 packet of gelatin, boil for a minute, and chill. Just when it begins to set and gel, add a generous (to taste) quantity of fresh chopped parsley, 1 tablespoon of tarragon wine vinegar, and 1/2 cup of Logan's View Traminette.
Gently pour this mixture over the chopped ham, and chill it until set. (It may look like algae, but it certainly doesn't taste like it! Small bits of savory ham covered in a tasty parslied aspic.)
Serve with a baguette, and nicely ripened Brie or Triple Cremé.
Wine Notes: This also is well-made with Chardonnay, Riesling and Pinot Gris.
Recommended accompanying wines:
Fall, Winter & Spring: Logan’s View Winery Cabernet Franc
Summer: Logan’s View Winery Logan’s Rosé.
To your health!
THIS POSITION HAS BEEN FILLED.
Logan’s View Winery, the premier winery in Southern York County, is expanding and seeking a wine shop manager for our new retail outlet in Shrewsbury, PA.
You will assist with the establishment and opening of a new retail wine shop in an already defined location in downtown Shrewsbury, PA.
You will be responsible for the day to day operation of the wine shop including duties such as hire, train and supervision of employees, assist with inventory, perform wine tastings for customers, address customer opportunities, complete managerial reports and be available to work evening and weekend shifts. You will also coordinate on and off site events and be an important member of our Marketing Committee.
Your background should include excellent customer service skills, an appreciation of fine wine, supervisory experience.
Other necessary qualities include proficiency in Microsoft Office, ability to lift 40 pounds and have an outgoing and fun personality.
Start immediately. Part time, room to grow in a growing business.
Please submit your resume for immediate consideration to firstname.lastname@example.org
Happy Leap Year!
Winter has been more than kind to us this season: not too cold, not too much rough weather. Thankfully February has not been too long. Kind of like aging wines: not too short, not too long.
Aging wines in the bottle brings some deposits in the bottle. While these deposits may not be pleasant to see, they are perfectly normal. Recently, some wine deposits have been found in some of our red wine. As red wines age, the tannins slowly soften and change and the wine becomes more pleasant to drink. Such is the case with Chambourcin, which will have a “tang” in aroma and flavor when young, that softens with age. The 2017 vintage now has been bottled for 20 months, and is losing its “baby fat” (tang) and maturing into a nice, round, supple red wine. The tannins drop as a slight sediment in the bottle. If it happens simply let the bottle stand upright overnight, and then pour off the clear wine from the solids, or “decant” it.
Often if you look at the bottom of a bottle (if stored upright) or the low side of a bottle (if stored sideways)you’ll see a light green/yellow/purple/brown/red sediment. The green and yellow colors come actually from the green glass bottles. The purple/brown/red colors are coming from the tannins softening and dropping. Could we process these deposits out of the wine in the winery? Well………yes, we could,
Every time you process a wine, you will lose something in terms of aroma or bouquet, flavor, taste and body. We constantly try not to over-process the wines, but let them develop naturally on their own in the tanks, in the barrels, and in the bottles. These slow changes over time are what makes wine drinking interesting and fun. Too young, too harsh. Perfectly-aged, just perfect. Too old, over-the-hill. It’s like preparing food: neither under or overcooked, but just right.
Another area is cold stabilization (I’ve written about that in the past). Excess potassium and natural acidity from grapes will form crystals (cream of tartar) in tanks, or bottles when the wines get excessively cold. We presently chill our wines to about 26°F in tanks, so you don’t get crystals in your bottles. If you chill your wines below that, you will get crystals.
(CAUTION: freezing wine at home below this, it WILL solidify, the cork WILL push out of the bottle, the alcohol won’t freeze but WILL make a mess in your freezer. Not recommended in my household.)
My assistant winemaker and I recently spent time learning about a new chemical process and compound to take care of tartrates “saving both time and energy”, but we’re not quite sure if we want to use the chemical or implement the process. For the past few years the natural “traditional” method has been working particularly well for us.
SPOTTED LANTERNFLY UPDATE:
York County is now listed in Pennsylvania’s list of quarantined counties. Please exercise care!
That’s all for now. Enjoy your changing wines in good health!