Our October weather has been a little unusual for upstate New York this year. One word sums it up: WARM. By this time of year there is usually a chill in the air and even a few snow flurries. I am used to the warm autumn season being from North Carolina so I love the weather right now and wish it would hang around.
Today while passing through Victor we noticed a wine tasting room sitting a little ways back off the main street and decided to stop. Glad we did!
Lemberger grapes are dark-skinned, suited for cool climates, and used for red wine. They produce a light- to medium-bodied wine that is deep in color. It has a well-rounded fruity and spicy flavor. Lemberger pairs well with pasta and cheese dishes, hummus, barbecued meats, chicken and chocolate.
Cabernet Franc grapes are blue-black skinned and used to make red wine. They are very cold hardy grapes with fruit that ripens early. Cabernet Franc is a more hearty and full-bodied wine compared to Pinot Noir. However, it is not as intense as Merlot or Cabernet Sauvignon. Cabernet Franc pairs well with red meats, red pasta dishes, and chocolate.
Cabernet Sauvignon grapes are black in color and have thick skins. The vines are very hardy. The Cabernet Sauvignon grapes are used in making red wines that are very deep and dark in color. It is often blended with Cabernet Franc and Merlot. Cabernet Sauvignon pairs well with steak, heavy buttercream sauce dishes, cheddar, mozzarella and brie cheeses, and best of all: dark chocolate.