New York State of Wine

Photo Oct 23, 7 20 45 PM

The New York Wine and Grape Foundation held its annual New York Wine Classic competition this past August. Almost 900 wineries from New York state vied for gold, silver and bronze medals, as well as the coveted “The Governor’s Cup,” and “Winery of the Year,” awards which went to Six Mile Creek and Wagner Vineyards of the Finger Lakes, respectively. The panel of judges included an international collection of wine writers, educators, sommeliers and retailers. A five course food and wine pairing was held at The Marshal in Hell’s Kitchen to celebrate this year’s best of the best wines from New York City. The Marshal was a judicious choice given the restaurant’s commitment to New York and regionally sourced food and wine. In fact The Marshal is arguably the only New York City restaurant to serve solely New York state wines.

A crisp Harbes Vineyard Blanc de Blancs (100% Chardonnay) with bright acidity and apple, pear and toasted notes accompanied a buffalo brie and baked apple puff pastry served with an arugula, dried cherry and hazelnut salad drizzled with a honey vinaigrette and bee pollen.

A Wagner Vineyards, 2017 Estate Grown Dry Riesling with good acidity and fresh lime, peach and mineral notes complemented a chilled poached organic shrimp seasoned with cilantro lime curd and salt preserved lemon.

A Coffee Pot Cellars, 2018 Rose’ characterized by ripe watermelon, raspberry and strawberry notes and fresh acidity was paired with a barbecue pork rib, watermelon slaw and feta aioli slider.

A juicy and round Six Mile Creek Vineyard, 2016 Cabernet Franc with lush berry, and black pepper and vanilla notes accompanied a braised leg of lamb in a spiced cherry espagnole and caramelized rutabaga mash.

A silky Vineyard View Winery, 2017 Ice Wine marked by honeyed orange, peach and apricot notes was paired with an Autumn pear tart tatin and tart pear mousse.

All in all, a seamless wine and food pairing that is as local as you can get.

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