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  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.

Winemakers Table Friday, May 2nd  2008

Ravioli filled with ramps, potaoes and chevre with a creamy ramp pesto sauce

2006 Red Newt Cellars Dry Riesling

Mixed greens with seared scallop, scallions, red bell pepper with lemon garlic vinaigrette

2003 Red Newt Cellars Reserve Riesling

Quail stuffed with pork sausage and currents with red wine sauce served with roasted garlic polenta

2005 Red Newt Cellars "Viridescens"

Almond roulade with lemon curd

coffee or tea

$45 per person (plus tax and gratuity)