Michael Madrigale hadn't really intended to bid on the six-liter bottle of 1991 Olivier Leflaive Montrachet, but as he looked around the room at the Acker Merrall & Condit auction, he couldn't find a single paddle in the air. How was this possible?
Editor's Note: No one is a prophet in their own country, goes the saying. It seems true for winemaking in the Finger Lakes, sometimes, as Katrina Anderson found out, when she noted how New York wine lists - even the ones in the Finger Lakes themselves - often made little room for local wines. Are the wines too expensive or is the quality lacking? Who is interested — or not — in New York wines? Such are the questions the piece seeks to answer. –Rémy Charest, Editor
What is it going to take for New York wines to get the presence they deserve across New York State? Why are they so difficult to find outside tasting rooms?
Eddie Lin, of Deep End Dining and NPR’s “Good Food,” recently asked a group of food bloggers to join him for a special off-the-menu “romantic dinner” hosted by Chef Lupe Liang. Each dish—prepared with love—is based on an ingredient that stimulates a certain spot on the map of human sexuality. Be it animal, vegetable, or mineral, the intention of the ingestion is to get one’s motor running.
Out of 170 Master Sommeliers in the world, 105 of them are in the United States. Of those, only one lives in Ohio. So for someone pursuing this coveted accreditation in a state unknown beyond the Great Lakes for its wines, what reason is there to stay? According to Chris Dillman, Ohio is exactly the place for him to carve his own market where little currently exists.