My land is cracked the way it usually gets in late August. Right now, I have eggplant, okra, and Israeli melon plants far ahead of their usual slow start in this region. For the first time since I can remember, in June I have bell peppers and tomatoes already fully flowered and maturing!
All this is to say that if it keeps up, this could be a truly anomalous vintage year in the Finger Lakes, and that isn’t necessarily a good thing. We like our crisp, acidic wines here—we don’t want no stinkin’ California style vintage…
Speaking of the Finger Lakes, two weeks ago I hosted two separate groups of six people here at Keuka Lake. The first group comprised old friends who have been here before but never for an extended stay and never for the red carpet treatment that my wife and I gave them. It was a glorious Memorial Four-Day weekend, topped off by a fabulous dinner at the Pleasant Valley Inn, outside of Hammondsport.
I’ve known the owner of the Inn since he took it over in 1991. He knew it would impress my friends, so he brought out an old wine list from 1993 on which he had listed my Gewurztraminer, which he loved and used to sell at the restaurant when my winery was in business.
Looking at restaurant wine prices of 17 years ago surely induced nostalgia!
Tom, that’s the owner’s name, never charges exorbitant prices for the wines he serves. He told me a long time ago that his aim is to offer great food with decent wines at prices that bring people back, not push them away.
My old friends are not wine geeks. They simply enjoy wine with food. When we dine out together, they usually allow me the privilege of selecting the wine, and they rarely, if ever, complain either about my choices or about the prices. This held true at the Pleasant Valley Inn.
On the heels of the first group to visit, the second group comprised new friends, all of whom are more wine centric than my old friends, one of whom seems to go over the edge every so often with geekism.
My friend claims he does not care for wine geeks with inflated egos. He knows they are concerned more with themselves than with the wine. I generally agree. But wine geeks do other things that drive me crazy, and my friend did it at the Pleasant Valley Inn.
First, he mentioned that he would like to bring wine to the restaurant. I did not like the idea. Reasoning that the only wines my friend had with him were the local Finger Lakes wines that he picked up at some of the wineries, I told him the restaurant would have Finger Lakes wines, too. Fine. He brought no wines with him.
At the restaurant, however, my friend grew interested in a 1982 Lynch Bages on the list that he said was reasonably priced (I did not look at the price. I felt if he was buying the wine, I should be gracious and not try to determine what he is paying for it.)
My friend wanted to be sure that the wine had been stored properly so he asked the waiter to find out the temperature of wine storage at the restaurant. This is where I became nervous.
I reasoned that I know Tom, and if he were to sell a wine that the customer thought was spoiled he would easily take it back. I figured if the price was good, it was worth the risk. Quite frankly, I was trying to head off my embarrassment in front of both Tom and my visitors, because either way, this was a no-win situation for me.
My friend was not having any of my ideas and so I went to Tom and asked him myself about the temperature of his wine storage.
Tom told me that he keeps wine in his cellar over winter (about 58 degrees F) and when he opens the restaurant between May and November, he brings the wine upstairs and stores it in a room with cement floors and no windows that remains between 65 and 68 degrees F. Then Tom said, “Tell your friend not to buy the wine. I don’t need the aggravation of having to stand their discussing the intricate details of a few temperature degree shift.”
It was obvious that Tom was annoyed and that embarrassed me.After having worked in the wine distribution trade, and after having sold wine to restaurants, I don’t often trust restaurants about wine storage either. But I handle the matter in a different way. I simply don’t order certain wines in restaurants—I opt for the ready to drink crowd.
If I find myself in serious doubt about a restaurant, even with the ready to drink crowd of wines, I simply eat elsewhere. I certainly don’t care to grill the restaurant owner about his wine storage practices while my dining partners look on.
To me, there’s a distinction between dining out with friends and evaluating wine with geeks. If pressed, I’d always prefer the former to the latter, and that guides my attitude at a restaurant.
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