Why This Master of Wine Moved from Napa to the Finger Lakes

Why this Master of Wine moved from Napa to the Finger Lakes:

, Cabernet Franc, Gewürztraminer, Pinot Gris, and Pinot Noir, as well as Blaufränkisch , Saperavi, and Teroldego.range in style from bone-dry to very sweet and for me are close in style to those from Pfalz in Germany. Many winemakers are trying some cool experiments, like neutral barrel fermentations and skin contact to increase complexity in their Rieslings.all the way to fully oaked bottlings.

There are also several FLX wineries making sparkling wine from the local Cayuga grape, similar to Prosecco, as well as beautiful sparkling wines from Chardonnay and Pinot Noir in the traditional method—fermented in the bottle like Champagne. Q: You make two Rieslings that are entirely different stylistically from one another. Tell me about them. One is a more classic Finger Lakes style, which is off-dry, fruit forward, and approachable early. I do use about 20 percent neutral-barrel fermentation, which adds complexity and richness on the palate — this is typical of the best producers in the area., I take a more avant-garde approach.

I highly recommend planning your trip, as many of the wineries are spread apart by the lakes, and it takes quite a while to drive between them although it is a beautiful drive. Here’s my short list of favorites:

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