This show was a little different than the previous one from Glenora and ones that we’ll shoot in the future, in that we went to 3 different wineries/vineyards.
We had a great time and it was an eclectic mix of spots to visit.
This is a funky little place. They actually have two different sites; the one you see in the show is more of a boutique winery, which is not to diminish the quality of the wine and the work that makes it. The second site is basically dedicated to making Red Cat, which is the number one-selling New York wine! It is a little sweet for my liking but that obviously has not hurt sales. One word of caution (or encouragement): it seems to have some aphrodisiacal effects. I heard from more than a few folks that there are some “Red Cat babies” running around the Finger Lakes.
Michael, the winemaker, was so knowledgeable. He didn’t have to think for a second about what he was saying. He said that they basically roll with the weather. If it’s a good year, they’ll make a bunch of different wines and even some reserves. If it’s not as good a year, they let Mother Nature dictate what they make and what they hope to make next year, including reserves.
John, the vineyard manager, is one smart fella. He gave me a lesson not only about their sustainable practices at Hazlitt (like why the compost doesn’t smell at all!) but also about the effects of the glaciers that carved out the Finger Lakes. The deposits they left behind are one of the factors that allows the grape farmers to bear fruit that brings us wine. It’s the perfect soil that allows for breathability and good drainage (grape vines, like me, don’t like “wet feet”). Vines like the water to be in them, not around them.
The sustainability that he practices at Hazlitt is done on a huge scale, compared to my house or yours but he does it naturally and with east. Great to see.
Now on to the party! Great band and did you see that older gentleman dancing? It was so cool to see. He didn’t know the music and he didn’t give a fat frog’s tookus about who was watching. We should all be so “lucky”.
What about those wine slushies? They are so good and require a little prep time to do them right. Here’s how I’d do them:
Take a bottle of your favorite wine. Again, I’m not so much a fan of sweet but in this case, an exception is happily made. A sweet Riesling or a nice lighter red/blend would work just fine.
Take a cup of fresh fruit (berries or peaches, I’d say) and puree them with the wine in a blender.
Fill ice cube trays and let them freeze. Then, take them back out and blend again with a little more wine. Garnish with a little mint or even lavender!