Niagara Grape

• November 2009

  Yes, Zufrieden, France is certainly the home of CF and still, to my taste, too, the source of the best CF. I've only had a couple of CFs in the past from the Niagara area, and they were extremely disappointing. It sounds like there are a lot more out ther now, so it'll be interesting... Read moreYes, Zufrieden, France is certainly the home of CF and still, to my taste, too, the source of the best CF. I've only had a couple of CFs in the past from the Niagara area, and they were extremely disappointing. It sounds like there are a lot more out ther now, so it'll be interesting to see what else might appear in this thread. California CFs are a different breed from the French, as you so aptly describe. I've had a lot of Chinon (many quite delicious, while the lessers are, yes, too herbaceous), and some of the delicious Cheval Blanc (of recent American fame from the styrofoam cup in a diner in Sideways, where the Giamatti character drowns himself in his favorite bottle--hilarious to me because of all his previous moaning about the horrors of merlot, where Cheval Blanc can have nearly as much merlot in it as CF). And innumerable other bottles from Bordeaux where it has been a lesser part of the blend (and that's basically how I've tended to view the grape, as good in blends, which can take care of the hollowness you describe). But I try not to think too much about them when I drink New World CF, or I'm too often dissatisfied. I try to enjoy all that fruit and think about the piece of Napa, or wherever, that it's from. One thing I like about the Soter that I mention above, is how it's blended with cabernet suavignon and malbec. All that meatiness, coffee and chocolate, cedar-and-spice box from the CF, but also the black fruits, flowers and structure that come from the malbec and CS. It's no Cheval Blanc, but a very interesting effort in its own right.    (hide)

  Forum post in the topic Cabernet Franc by dmcker

  
  
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  January 2008

  Grand River Cellars Stonewood White Fox NV

  Snoothrank: Starting at $8^.99

  A white made from Niagara grapes, a sweet variety. Is a distinct variety to the Great Lakes region as well as the Pacific Northwest. It is the result of crossbreeding Concord (GRC: Wine Hound Red) with white Cassady grapes. Niagara is very “grapey,” or juicy, and many locals... Read moreA white made from Niagara grapes, a sweet variety. Is a distinct variety to the Great Lakes region as well as the Pacific Northwest. It is the result of crossbreeding Concord (GRC: Wine Hound Red) with white Cassady grapes. Niagara is very “grapey,” or juicy, and many locals describe the flavor as just like that of the grapes their parents had growing on their property. Niagara is very high in residual sugar and is the sweetest white wine (barring the Ice Wine) that we carry. Fruity, floral aromas - some people may detect a slight diesel smell or muskiness, common for the variety.    (hide)

  Wine review by rreichert

  
  
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  January 2008

  Grand River Cellars Stonewood Winehound Red NV

  Snoothrank:

  This is the sweetest red wine we carry, flavors are very "grapey," juicy, with ... as children, much like Niagara grapes. Used in our red Sangira. May also have a musky smell, strong grape flavors

  Wine review by rreichert

  
  

• January 2008

  While most people were inside staying out of last week’s icy cold weather, winery workers in Niagara, Canada hustled outside to start harvesting grapes for ice wine. According to Carolyn Hammond, from decanter.com, temperatures in Canada dropped below 17°F on January 3, 2008,... Read moreWhile most people were inside staying out of last week’s icy cold weather, winery workers in Niagara, Canada hustled outside to start harvesting grapes for ice wine. According to Carolyn Hammond, from decanter.com, temperatures in Canada dropped below 17°F on January 3, 2008, marking the beginning of the ice wine harvest. Ice wine (or Eiswein in German) is a dessert wine made from grapes that freeze while still on the vine. Once the air temperature is low enough, the water in the grapes will freeze into solid ice. During the pressing process, only the sweet concentrated juice can be extracted for fermentation and the ice stays behind with the grapes skins. Many producers must harvest the grapes very early in the morning as they need the grapes to come to a hard freeze before they can be processed. Because the juice is so concentrated, ice wine’s sugar levels are equivalent to a Beerenauslese wine (the 2nd sweetest level of German table wines) and are generally low in alcohol. Ice wines are typically expensive as only an extremely small amount of wine can be extracted from each grape and the harvest season lasts for just a few weeks. Canada and Germany are the most famous producers; however other countries like Austria, Australia, Hungary, and the United States also can make ice wine. Niagara wineries expect a good harvest this year, and anticipate their first release this spring. Sadly, I’ve never tried ice wine, but I plan on changing that very soon with the 2004 Inniskillin Ice Wine for $41.99. Most ice wine ranges in price from $16 and up for a 375 ml bottle, depending on the producer. Are you excited for this years harvest and which ice wines have you tried?    (hide)

  Forum post in the topic Ice Wine Harvest Begins! by ahall

  
  

• October 2007

  Despite living in the heart of the largest urban conurbation in the United ... years crop was 500 pounds of Niagara grapes, which was then made into 100 bottles of wine. The first vine was planted in 1977, but the area 'farmed' has now spread the an entire wall of the house, as well... Read moreDespite living in the heart of the largest urban conurbation in the United ... years crop was 500 pounds of Niagara grapes, which was then made into 100 bottles of wine. The first vine was planted in 1977, but the area 'farmed' has now spread the an entire wall of the house, as well as the roof. So how does the home made wine taste? According to Jiji, "it's fruity, it is smooth. I would call it balanced. But the quality varies from year to year and even from batch to batch." Best of all, and a potential copyright infringement claim if I ever saw one, the wine is called "Chateau Latif"    (hide)

  Forum post in the topic Making wine in the concrete... by Philip

  
  

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