Red Newt Online

October Winemaker's Table - a Retrospective

This winemaker's table is both a celebration and preparation for harvest. Before embarking on a great journey, one must fist take a close look at where you've been. That's what I'll be doing this month.

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Winery

Wine production at Red Newt Cellars relies on great fruit, exacting vinification, and inspiration of the winemaker. Each wine has personality an expression, and can be tasted in the tasting room or enjoyed with your lunch or dinner.

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Red Newt - ONLINE WINE FINDER!!

In addition to being available in the Red Newt tasting room and in the Bistro at Red Newt, Red Newt wines are distributed throughout New York State. All of our wholesale distribution is handled by OPICI Wine Company , a family owned distributorship that carries one of the best selection of Finger Lakes wines.

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Red Newt News

Use the Red Newt website to find information about current menus, wines, and upcomming events. Latest and greatest information is found in our NEWS!! section by clicking here!!

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Lynn Wiles in the Bistro - Thursday, November 20th

Lynn Wiles has been performing and teaching guitar for over 35 years, drawing from many styles and performing situations. He is a graduate of the Musicians Institute and a registered Suzuki Guitar instructor. Through his career Lynn has studied with many wellknown musicians in his field, and is the founder of a not-for-profit music academy. He leads an active performance schedule and is dedicated to his own 'for-profit' music studio in Ithaca, NY.

check our Bistro performance schedule

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2005 Cabernet Franc - Jancis Robinson

16.5-- Drink 2007-10 Very bright crimson. Fully ripe aromas. Lovely sumptuous Jim Hazlitt fruit. Very complete. Lift and rich and textured. Still a kick of tannin. Transparent. Very dry and sophisticated. Fresh, clean varietal expression. Appetising.

$19.50 13% -Jancis Robinson, Master of Wine, London Times September 29th, 2007

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Bistro

The Bistro at Red Newt Cellars is committed to presenting cuisine that reflects the subtle seasonal variations of the region’s agriculture. To that end, Debra changes the entire menu every 3-4 weeks. She starts by contacting local farmers to obtain feedback on what is available right then and what is the freshest and the best. From there, she creates original recipes and dishes literally from the ground up.

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New Newt News...

Bistro Open...

Serving Dinner Thurs - Saturday Lunch Friday - Sunday

Upcoming Events...

November

Lynn Wiles - Jazz Guitar
November 20, 2008
Winemaker's Table
November 21, 2008
Happy Thanksgiving - bistro closed
November 27, 2008

December

Acoustic Newt - TBA
December 04, 2008
Winemaker's Table
December 05, 2008

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Winemaker's Table May 2nd, 2008

May is Riesling Month! For this winemaker's dinner were featuring Red Newt Rieslings from two of the best Riesling vintages of the decade!

2003 was cool and cloudy. Remember the summer of 2003? I didn't think so. But the good news is that in cool, less ripe years Riesling thrives in the Finger Lakes. The 2003, when young, was lean and austere with crip minerality and vibrant lime and lemon peel characters. With four years in the bottle, the wine has become supple and complex with hints of petrol and lean apricot nuances.

2006 was also a cool year, though not as cool as 2003. And 2006 was truely unique when it comes to Riesling. Vibrant aroma of tangerine and apricot leap from the glass. The palate is crisp and focused...one of the best vintages for Riesling that I can remember in the past 20 years!

We'll finish up the dinner with a total shift of gears to a red wine from one of the most warm and ripe vintages of the decade. Our 2005 Viridescens (blend of Cabernet Franc, Cabernet Sauvignon and Merlot) is one of the best I've made.

May is also the month when we start to really feel that summer is on its way. One of the spring treats in the Bistro is RAMPS. One of Debras favoite spring plants, ramps have a crisp and poignent spicey flavor with plenty of complexity and character. There's no better way to liven up the spring tastebuds.