RED NEWT CELLARS Riesling Finger Lakes Circle Label 2008Score: 88 | $12
Off-dry in feel, with a candied lime peel edge to the apple, pear, fig and anise notes. Stays bright and refreshing through the finish. 32 g/l of residual sugar. Drink now through 2010. 2,100 cases made.
—J.M.
"If you're new to the region's wines and want to dip your toe in the water, try the "Circle Label" bottling from Red Newt-it's an exceptional value, and winemaker Dave Whiting has slowly increased production to its current 2,100 case level. Whiting produces the wine in a slightly off-dry style, both to entice drinkers new to Riesling as well as to showcase his younger vineyards, which he feels don't have the acid structure to support the drier-style bottlings he also produces."
NooTTooB #20 -- Co-owners Debra (chef) and David (winemaker) Whiting reflect on the past 10 years at Red Newt Cellars . 10th year anniversary dinner is Saturday June 20th!
It's hard to believe that Red Newt has been around for 10 years. But it's true. We opened the doors to the winery and Bistro on June 27th, 1999 and haven't looked back.
But on the 20th of June 2009, we're going to spend the evening reflecting on past vintages of Red Newt wines and reveling in the moment of the cuisine of the Finger Lakes with a regional, seasonal menu by Debra. With the menu below, Debra is pulling out the stops to present the best of regional cuisine and inspiration. And with that, I've selected a quartet of wines to accompany the meal. These wines were choses for two reasons; Firstly, because the wines will complement the food at hand most exquisitely. But mostly, because these are four wines that I consider to be my best accomplishments and personal favorites of the last 10 vintages.
Please join us on the 20th...Chef Debra and Winermaker David Whiting
Organic Greens with shaved asparagus, strawberries, caramelized Chevre, garlic scallions and toasted pine nuts with lemon mustard vinaigrette ~2003 Red Newt Dry Riesling - Reserve~
Baked Wild King Salmon wrapped in phyllo with lovage and roasted fennel on a bed of frisee, topped with lemon fennel relish served with sugar snap peas ~1999 Red Newt Off-Dry Riesling~
Beef Tenderloin Roulade filled with Cayuga Bleu, arugula and currants, topped with Demi-Glace and caramelized bacon served with a garlic scallion and potato pancake ~2001 Red Newt Merlot~
Lavender Tuille with strawberry vanilla mousse and fresh strawberries ~coffee tea ~
Red Newt Cellars is located on the east side of Seneca Lake in the hamlet of Hector in the Finger Lakes region of New York. In addition to producing world class wines from east Seneca Lake vineyards, Red Newt Cellars offers innovative Finger Lakes cuisine in the Red Newt Bistro and exquisite catering services with Exclusively Newt.
The Red Newt Bistro represents the finest in fresh regional cuisine of the Finger Lakes. Every menu is build with the diner and the farmer in mind. Local ingredients are the main fare, and seasonality is the life blood of every menu. Below is our current Chef's Menu, which represents the pinnacle of Chef Debra Whiting creative expression.
Former members of Desperado with Dee Specker, fiddle extraordinaire. The voices never sounded better! Watch and Listen!
Red Newt Cellars is located on the east side of Seneca Lake in the hamlet of Hector in the Finger Lakes region of New York. In addition to producing world class wines from east Seneca Lake vineyards, Red Newt Cellars offers innovative Finger Lakes cuisine in the Red Newt Bistro and exquisite catering services with Exclusively Newt.