The Sipping Point Radio – 8/04: Finger Lakes Riesling

The Sipping Point Radio – 8/04: Finger Lakes Riesling

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Sips of the Week

2011 Dr Konstantin Frank Dry Riesling, $19.99

Winemaker’s Notes:  The 2010 Dry Riesling has a classic pale straw color with a crisp green hue. The nose shows typical Keuka Lake minerality with fresh lemon citrus and apple with an intriguing blossom aroma. The palate shows wonderful tight acid that balances out the fruity residual sugar enhancing the floral and bringing out the bright tangerine flavors. The palate also displays the slatey mineral characteristics that typify Dr. Frank’s Rieslings. Serve with all fin fish and shell fish. This wine has great aging potential.

2011 Red Newt Dry Riesling, $14.99

Winemaker’s Notes: The wine in the bottle shows off a classic Finger Lakes style, expressing bright aromas of tangerine and honeysuckle with an elegant palate of citrus and peach. The wine – and the price – are great and represent one of the best Riesling values in North America. The 2011 vintage offered up luscious tropical fruit, medium sweetness, and a characteristically vibrant acidic backbone. This Riesling is a blend of several vineyard plots with fermentation stopped at varying sweetness levels.

Want to visit the Finger Lakes and tour these wineries? Check out for great info on places to visit, stay and dine:

 Featured Interview

Fred Frank, Grandson of the legendary Dr. Konstantin Frank joined us to talk about his grandfather’s legacy and the delicious dry Rieslings they create at Dr Frank Winery. Fred’s business degree from Cornell University and his study of viticulture and enology in Germany helped prepare him to take over the family business. Under Fred’s leadership the winery’s production and amount of medals earned has increased greatly and he looks forward to one day turning over the reins to his daughter, Meaghan Frank, who hopes to continue as the fourth generation of Franks at the winery.

Wine Sandwich

Debbie Meritsky, Chef/Co-Owner of Black Sheep Inn in Hammondsport, NY joined us too talk about a great pairing for our two Rieslings: Gravlax Roulade. She shared her ideology on using local, sustainable ingredients in her food at the Inn. She also shared her recipe below so you can recreate at home but if you’d rather have her do the cooking visit her at the Black Sheep Inn! Chef Debbie is a graduate of the New England Culinary Institute in Montpelier, Vermont, and an avid lover/promoter of local, organic and sustainable food. She is also happy to prepare raw, vegan, gluten-free and other food allergy based breakfasts with great pleasure.

Gravlax Roulade

It’s always better at the Inn… Fresh, delicious & local~  This will serve 8, or you can make individual servings.
Gravlax Ingredients:
Mix the following…
1 filet fresh wild caught salmon
3/4 c. Real salt
1/2 c. Gr. pepper
1/2 c. Sugar
2-3 TB chopped Dill or any other herb you may prefer
Method: Place 1/3 of the dry rub base on the bottom of the pyrex pan, place salmon skin side down, place rest of dry rub on top.  place saran wrap and a heavy flat item on top.  place in fridge for 24 hours.  At the 12 hour mark, remove, flip and drain salmon, place heavy flat item on top of saran wrap pyrex and back in the fridge.
Wash salmon under cool water, remove all the dry rub, pat dry and slice on the bias into thin slices.  Set aside.
Egg Custard Ingredients:
2 c. Heavy Cream
12 brown large Eggs
Salt/pepper to taste
2 TB. Hot sauce
Goat cheese, chunked into egg base
Roasted red peppers, red pepper puree, (fresh or jared roasted peppers are fine), pat dry, leave whole
Whisk all ingredients well, take a jelly roll pan, grease, place parchment paper and grease.  In a 350 degree oven, bake off the custard with cheese till just under done a little. Layer whole peppers, fresh herbs, and gravlax onto 3/4 egg custard in pan.  Use the parchment paper to roll the egg layer and leave on the parchment.  finish warming the roulade in 350 degree oven for about 8 minutes.
Serving instructions:
Make triangular toast points with butter and a light rub of garlic, place the points out & slice the roulade into 1/2 inch thick pieces and lay 3 on the plate, and garnish with herbs, toast points, etc.

Next Week
Next week we’ll be joined by WBAL Sportsline’s Brett Hollander, Casey Hard from Max’s Taphouse and Executive Chef Matt Seeber of the Heavy Seas Ale House for an episode all about Beer!

Special thanks to Sheehy Lexus of Annapolis, Wells Discount Liquors, Crystal Cruise Lines, Santa Rita Winery, The Cavit Collection & J Brown Jewelers.