Finger Lakes: A New York State of Wine

Erin McMurrough has traded a high profile job in the business of theatre to pursue her passion – working with wines from the Finger Lakes. It was lovely connecting with her and I asked her to write a guest post on her career transition and her love of the Finger Lakes. —MG

Finger Lakes: A New York State of Wine
By Erin McMurrough

Love at first sight. I experienced it seven years ago on a day trip to the Finger Lakes region of New York and I knew that somehow, someway, this place was going to play a role in my future. My brother was living outside of Rochester at the time and he arranged a day of wine tasting for my family. I anticipated an afternoon of tipsy fun, but the experience ended up changing my life.

As we drove around Seneca Lake, my eyes drank in the physical beauty of the land. The area is breathtaking with rolling hills, gorges, waterfalls and winding roads that magically reveal something incredible around each bend. And then we tried the wine. I vividly remember tasting a semi-dry Riesling from Red Newt Cellars and my taste buds bathed in lovely acid heaven. I was completely smitten with the land, the Rieslings and the friendly community.

The years passed on and I continued with my career in theatre production, but I was often daydreaming about the Finger Lakes—I followed the area through Google Alerts, and my heart warmed every time a Finger Lakes wine won an award. As I neared my 35th birthday, I took stock of where I wanted to be and made a blind leap into the wine industry. I passed the introductory class at the Court of Master Sommeliers program and I visited numerous US wine regions. I started working for a French importer/distributor in Manhattan to expand my wine knowledge. It became my personal mission to taste as many wines as I could (hey, homework can be fun!).

 

When harvest season rolled around, I heard the siren song of the Finger Lakes and I accepted an intern position at Lakewood Vineyards on Seneca Lake. I woke up at 6AM to pick grapes in the vineyard, I climbed slippery metal ladders to add yeast to fermenting tanks of wine, and I worked hectic days in the tasting room where every customer arrives with a different palate. Working at a Finger Lakes winery is difficult but rewarding, and I gained an even greater appreciation for the region and the wine. What started out as love at first sight has blossomed into true, meaningful relationship, and I am delighted to toast our future together with a delicious Finger Lakes sparkling wine.

*****
Erin — Best of luck with your work love! Follow your passion. —MG

 

Photo of Seneca Lake courtesy Flickr Creative Commons. Photo credit: Valerie Knoblauch of visitfingerlakes.com.

My Favorite Food & Drink Holiday Gifts

I’m making a list and checking it twice! Here are some of my go-to gift idea for the wine, spirits, and epicurean lover:

1. Worth the Splurge: A gift certificate to one of the best Relais and Chateaux in the world, Blackberry Farm. 6 star service, glorious rooms and mind blowing food, this luxury hotel and resort is located on a pastoral 4200-acre estate in the Great Smoky Mountains.

2. Perfect Openings: While there are many corkscrews in the marketplace, form meets function in this handcrafted corkscrew from Laguiole. One of a kind, these pieces have a stag horn finish and are crafted with meticulous French mastery.

3. Southern Hospitality: Like your drinks shaken with a “southern meets Brooklyn” flair? Check out the Mason Cocktail shaker! Eric Prum and Josh Williams have created a vintage shaker that is a must have for your next mint julep.

4. Stocking Stuffer: Cabernet drippings on your tablecloth, new blouse from Saks or your Hermes tie? Many tips at your disposal. Vinegar, baking soda, peroxide and prayer! I am a big fan of Wine Away Stain Remover.

5. Decant! I am a decanter collector and I always serve my wine from a decanter – the “go to top flight” company for stemware and decanters is Riedel and while one of my favorite decanters is more expensive than a piece of Brooklyn Street art it is art! Young or old, red or white, ost wines can benefit from a bit of air and the decanter looks so great on the table. I think famed winemaker Christian Moueix says it best: “I prefer to decant wines, both young and old. It is a sign of respect for old wines and a sign of confidence in young wines. Decanting old wines, just a few moments before they are served, helps to ensure that the wines’ clarity and brilliance are not obscured by any deposit that may have developed over time. Decanting young wines several hours before they are served gives the wine a chance to bloom and attain a stage of development that normally requires years of aging.”

And, when in doubt, you can always gift a bottle of your favorite wine or spirit!

Unforgettable Maine Schooner Cruise

Guest post alert! I recently hosted an event aboard the Schooner, Stephen Taber, off the coast of Maine. It was a trip I’ll always remember. In a twist, I’m going to let Matt Beckman share his experience with you. He sums up the trip with pictures and panache!

Experience on the Stephen Taber
I would like to thank Michael for giving me the opportunity to share my experience and photos from the trip. My wife and I can’t travel enough; we are always planning the next trip or keeping an eye out for a new destination to add to our list. When we learned about the Stephen Taber from a friend who had been and did some research, it immediately went to the top of our list. The Stephen Taber did not disappoint!

As a fine art photographer, I was particularly excited for the cruise. Obviously, Maine is quite different from New Mexico and the American Southwest. Maine offers the chance to explore new surroundings through the lens. I love capturing human interaction in addition to landscapes, and Captain Noah and his crew provided a wonderful atmosphere and many candid moments!

The crew moved like a well-oiled machine; at one moment they were hauling the main sail, the next swinging the jib around and then moving on to scrubbing the decks. They worked efficiently while making sure not to knock any of their admirers, or photographers, into the water! Chef Amy’s delectable creations blew my expectations away! Not only was I never hungry, I was filled with mouth watering meals suitable for royalty.

Paired with the exceptional culinary creations, we were honored to have one of the world’s foremost experts in wine, Michael Green. Michael led us through daily informative and hilarious wine tastings, an experience we will always remember.

A sense of community and friendship highlighted each evening after dropping anchor. Michael would start the group off with his exciting presentation of exquisite wines paired with Chef Amy’s amuse bouche platters. An evening swim created a palate cleansing break before dinner and finally lively conversation, more wine, and stargazing before bed. My four days on the Stephen Taber was the perfect mix of unique adventure and refined relaxation that a cruise should be.


The Schooner Steven Taber, built 1871 and a national historic landmark. She is the oldest continuously sailing vessel in the United States.


Our first meal on the Taber set the culinary tone for the rest of the trip. Homemade blueberry pancakes, fresh local sausage and local fruit.


Michael shared that acidic foods like lemons will highlight the sweet notes in a wine. Similarly, cheese could sooth the tannic taste in red wine!


Each tasting began with a cheerful sparking wine or champagne, served in real stemware!


A hysterical lesson on wine glass holding technique!


The seven s’s to wine tasting…


Chef Amy pulled flavor from all over the world in a myriad of tasty dishes


The sun setting over the Maine harbor was a beautiful backdrop for the evening wine tastings


Captain Noah and Steve, Michael’s father, listening to the teachings of Michael Green


Everyone got along like long lost friends on the Stephen Taber. A wonderful atmosphere set by Captain Noah, a man who lives his passion everyday


On the deck of the magnificent Stephen Taber Schooner. The weather could not have been better!


Preparing for the lobster bake and wine tasting on Babson Island


Ready for the wine tasting on Babson Island, with the Wooden Boat School in the background across the harbor


During his presentation, Michael answered many questions. The most common question… “I don’t like red/white wines, what should I do?” Michael’s response was always “Let’s find the right wine for you!”


“You always make sure that when you take a picture of the wine guy, that his glass is not empty!” ~ Michael Green


The great Stephen Taber and the great Michael Green!

Biography
Matt Beckmann is a fine art photographer based in Albuquerque, NM. Matt’s photography expresses his photo-journalistic approach and focus on the story each photograph tells. He considers each image a process from visualization through presentation. Matt’s process presents a sense of life to the subject. When he is not looking through his viewfinder, Matt works as a mechanical engineer, travels with his wife and pretends to play hockey.

www.mattbeckmann.com
www.facebook.com/beckmannimages/

Hidden Gem: Pittsburgh on the Rocks!

I have not been back to Pittsburgh in over 25 years. The city has just not been on my radar screen — especially when it comes to food and drink. Well if I have anything to do with perceptions about Pittsburgh, this will change! Recently, I was in Pittsburgh to emcee and judge “Shakin’ It Up!” — A cocktail competition to benefit Lungevity.org.

Many of the top mixologists and emerging bar chefs on the Pittsburgh scene entered this taste-off. I assumed that the cocktails would be solid, but had no idea how many of these drinks would knock me off my judge’s seat!

The rules were simple — all cocktails needed to have Penn 1681 Vodka (http://penn1681.com) as the base spirit. Cocktails were judged on appearance, taste, and creativity. There were two awards — a People’s Choice Award and the Judges award. In a future post I’ll highlight all of drinks, including the recipes and a little bit about the passionate bar chefs who created them.

The People’s Choice award went to Stephen Pacacha a.k.a. “Stevie P.” Currently Stevie P is the proud owner of a beverage catering company known as “Liquid Flair Entertainment.” Liquid Flair specializes in full-service beverage catering, custom cocktail menus, smoothie bars, and last but not least — flair bartending.

Stephen takes the boring and mundane and turns it into a one-of-a-kind show behind the bar. Coupled with master mixology and custom cocktail concoctions, his mixing style is dramatic and engaging and his drinks are superb.

Here’s his winning recipe:

BOBBING FOR PUMPKINS

¥ 1.5 oz Infused Vanilla Vodka
¥ 1.25 oz Homemade Pumpkin Simple Syrup
¥ 1 oz Freshly Juiced Gala Apples
¥  Shake and Strain into a Graham Cracker Rimmed Martini Glass
¥ .75 oz Sparkling Wine (Fizz 56)
Garnish with an Apple Chip and Flamed Cinnamon
Homemade Pumpkin Simple Syrup:

In a saucepan:
1 cup of water
1 cup of sugar
Pumpkin Puree
Ground cloves
Ground ginger
Cinnamon
Vanilla extract
Simmer 20 minutes while periodically stirring

Spirited! The Ultimate Gin & Tonic Experience at the SLS in Beverly Hills

I’m a gin guy. And I’ll tell you why. Because I like that little hint of flavor that gin has. It’s the same grain as vodka, but the herbs that give it flavor are the magic. That’s why I love the “Ultimate Gin & Tonic” at the SLS. For a gin lover who savors all the subtle notes of a great liquor and herb infusion, it’s truly the ultimate.

The cocktail is served in both the hotel and in the connected Bazaar by José Andrés. It’s made with Hendrick’s gin and your choice of tonic water. I chose Fever Tree and the extra herbal undertones really added to the symphony. I can’t describe it any other way.
The thing that seriously made the Ultimate Gin and Tonic a wow-inducer was the addition of edible flowers, lemon/lime garnish, and the gorgeous round ice ball.

This is a masterpiece drink and one of the best gin and tonics I’ve ever had.

When I got back to New York, I was so inspired to create my own herbalicious gin and tonic, I started mixing and mashing. I’m still working on fine tuning my creation and promise to share the recipe once it passes the divine test.

Yes, I Offered Hugh Acheson My Tweezers

Lord knows if I even own a screwdriver. But there is one tool I cannot nor will ever be without. And that dear friends, is my tweezers.

But I gotta love Hugh Acheson. This is a man who appears to have happily traded tweezers for tongs. His trademark unibrow is a beacon to all who throw caution and tweezers to the wind. The ones who care not about lemming their way to resemble the tweaked and tweezed specimens of the Ralph Lauren catalog, but the ones who say “Unibrow? Why the hell not?”

I love how Hugh embraces the ribbing he gets on his grooming choice. When we spent time in Atlanta and Florida, he joked about agreeing to tweeze his brows as a part of a fundraiser. I hear he ended up going through with it. What a fun guy. And can this guy cook! What a talented chef.

While in Atlanta, I spent a memorable evening at his hot spot, Empire State South (www.empirestatesouth.com). Hugh was the most gracious host and kept an endless stream of plates parading to our table.

I don’t think I’ll ever step foot in Georgia again without making sure I’m within stumbling distance of Empire State South or one of Hugh’s restaurants. (fiveandten.com and thenationalrestaurant.com)

My Best Meal This Summer? Taco Truck!

This summer I spent about 10 days in California for a wonderful mini-vacation between stops on the Buick Discovery Tour. Our first California stop was at the Monarch Beach Resort and Spa in Orange County outside San Diego, and our second was a week later at the SLS in Beverly Hills.

Between the events, I took a detour to Sonoma to visit some old friends and do some tasting… and of course eating!

Now, let it be known that I’m an experience-seeker. I like to try new things and feel alive. Sometimes that means skipping the typical and riding off the rails. My first morning in Healdsberg, I was doing my usual odds and ends shopping. I travel light and pick up what I need along the way… you meet interesting locals and discover more!

And that’s exactly how it happened. While grabbing shaving cream at the local Rite Aid, I spotted a little Mexican bodega down the street and decided to take a walk. What a wonderful surprise. Walking into the store felt like walking into a Mexican border town mercado. Fresh tropical fruits and veggies, spices everywhere, bananas hanging. And a cute little deli counter behind which was all these wonderful Mexican delights… homemade salsa and chips, tamales, tacos, carne asada, menudo. Of course I stopped for a bite!

Later, while on my way to Hanna Winery I drove past a food truck. It didn’t take me half a mile to decide to turn around and not let this experience pass me by. So glad I did. The menu was a joy to behold. Chalupas, a variety of tacos, frijoles and arroz, tamales, carnitas, barbacoa. Jackpot!

I ended up sipping and nibbling at plenty of great restaurants in Sonoma… all the way up to Auberge du Soleil at sunset. (One of my favorite sunset spots in the world!) But I gotta tell you… that taco truck was the yummiest experience of the whole trip.

New rule: Don’t pass up the taco truck!

Mixing the Perfect South Beach Margaritas

This year’s South Beach Food & Wine Festival was an epicurean’s delight. Thanks in no small part to my blue-tinged “sno-cone” margaritas that Buick served at the Grand Market.

In advance of the Festival, I experimented with several recipes, all designed to reinforce the brand by taking on features of the Buick vehicles on display. It came down to two recipes — the Regal Rum Red and the Buick Blue Ice Margarita.

Buick chose the Blue Ice! The blue represented the unique blue lighting within the vehicle when the dashboard lights up at night.

This cocktail was served with shaved ice, and was a welcome refresher during that long hot day of eating and mingling!

Here’s the recipe:

BUICK BLUE ICE MARGARITA
Ingredients:
1 . oz. White Tequila
1 . oz. Blue Curacao
1 . oz. Pucker Island Punch
1 . oz. Simple Syrup
1 . oz. Fresh Lime Juice

Method:
Simple syrup can be either store-bought or easily made by mixing 1 cup water and 1 cup sugar in a saucepan. Stir, cover and boil for fifteen minutes, and let cool.

Ratio of ice (i.e. cone/cup size) to topping is 3:1
For example a 9 oz. serving cup will require approx. 3 oz. of topping

Wine Lovers Picked Up by Norwegian Cruise Lines

Norwegian Cruise Lines is the new home of my Wine Lovers musical that’s been touring the country for the last year. Wine Lovers tells the story of a charming artist and a know-it-all business woman — two seemingly incompatible students attending a wine class led by an effervescent wine connoisseur, whose goal in life is to impart the pleasures of selecting and drinking wine.

Over the course of 70 minutes, the budding couple and the audience learn all about reds, whites, screw caps, Zinfandels…and a little bit about love.

“The original concept came out of the inherent theatricality of a wine class, and the reasons why people attend such a class,” says Michael Green, the show’s creator, who served as Gourmet Magazine’s exclusive Wines and Spirits Consultant for 19 years. ”Wine is such a romantic beverage that turning a wine tasting into a musical love story just felt natural.”

Wine Lovers features a score written by international wine expert Michael Green and jazz pianist Gary Negbaur, with a book by Travis Kramer with additional contributions by Green and Negbaur. The show is produced and directed by Holly-Anne Ruggiero (Broadway: Jersey Boys, Billy Crystal’s 700 Sundays) and choreographed by Holly Cruz (Broadway: Seussical, Cats), and stars Jamie Wax.