Spring Forward with Pi!

For Fans of Pi and Pie!

Spring forward with Pi! We here at Red Newt Cellars love both Pi and Pie! March 11th through 14th we’ll be celebrating Pi and offering Flat Rate shipping on 6+ bottles of $3.14 through midnight 3.14 – that’s midnight Monday, March 14th! Use PROMO CODE: PiDAY

To help you celebrate this mathematically wonderful day, we have some recommendations for you!  

Start the day with some mini quiches, enjoy a quick pizza pie for lunch, chicken pot pie for dinner is always a winner, and end your day with some mini blueberry pies!

The 2019 “Circle” Riesling!  2019 is a fantastic vintage of “Circle” Riesling, and was just released this past winter. Bright fruit characteristics and bracing acidity to balance just a touch of sweetness.  All around a staff favorite and perfect for those mini quiches. 

Nothing pairs better with a pizza pie than a lighter bodied red and our 2018 Cabernet Franc fits the bill perfectly. Bright cherry and violet fruit on the nose underlain by mineral tension in the midpalate, in many ways this wine uses Cru Beaujolais as a touchstone. Refreshing to drink, what could be better with your favorite slice!

Now, chicken pot pie is straight up comfort food, and needs a wine to offer balance to all those comforting flavors. So, why not grab our 2017 Dry Riesling. 2017 was notably below average in temperature during the majority of the growing season.  Then, a warm and dry harvest with above average sun stretched well into November!  Long hang time for developing flavors in the berries was a given, but due to the cooler than average growing season this could be accomplished without sacrificing freshness.  This freshness provides the perfect balance to the creamy flavors of a homemade chicken pot pie! 

Blueberry mini pies are the perfect finish to a day dedicated to Pi! Our recipe put a bit of our Hellbender into the filling, and also perfectly complements the finished product. If you are not a port-style fan, then try some of our 2012 Merlot Glacier Ridge Vineyards. A rich, fruit forward and delicious wine to complete Pi Day!

We’ve even included a couple of quick and easy recipes to follow! Enjoy and Happy Pi Day from all of us to all of you in our circle of friends! 

Mini Quiches – A super easy yet delightful way to start the day.

A super easy yet delightful way to start the day.
8 eggs
½ c. half & half or milk
Salt & Pepper to taste
Pie crust (optional)
Any additional toppings you may want: ham, peppers, sausage, red onion, cheese

Heat oven to 375°F. Grease a mini muffin pan. Roll out and cut your favorite pie crust with a biscuit cutter, place the circles into the mini muffin pan, or for a gluten free option you can leave the pie crust right out. In a mixing bowl add eggs, half & half, salt and pepper and beat until slightly fluffy. Add any additional toppings you desire, our favorite is bell peppers, onion, and a bit of cheddar cheese. Pour into the muffin pan and bake for approx. 8-10 minutes or until slightly golden on top. Let cool for a few minutes and enjoy!

Mini Blueberry Pies
Filling (Makes 4)
1 ½ c. blueberries
¼ c. honey
⅛ c. Hellbender
4 T. sugar
1 t. Vanilla extract
2 t. Lemon zest
Juice of ½ lemon
3 T. cornstarch

For the filling: Combine the blueberries, sugar, honey and Hellbender in a medium saucepan over medium heat. Bring to a boil, reduce the heat and cook, stirring, until the sugar is melted and the berries have started to burst, a few minutes. Stir together the cornstarch and lemon juice in a small bowl until combined, then add to the blueberry mixture. Add the lemon zest and vanilla and continue to cook until glossy and thickened, 2 to 3 minutes. Remove from the heat and let cool completely. Cover and refrigerate until ready to use.

For the pastry: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment. Line the mini pie dishes with puff pastry. Fill with blueberry filling to ¼ below the top. Slice strips out of some of the puff pastry to create a basket weave top. Crimp your edges, brush with egg wash and bake for 20 minutes.
Pair with our Hellbender or our 2012 Merlot Glacier Ridge Vineyards.

Intern Profile – Grace Branding

Grace Branding Harvest Intern 2021 Grace Branding hails from Caro, Michigan, which is north of Detroit. She has worked as a server for fine dining restaurants and as a bartender. In December of 2020, Grace graduated from Grand Valley State University with a Bachelor’s degree in social justice and community organizing. Since graduating, Grace has decided to take time to experience seasonal work before focusing on a career more in line with her social justice background. Grace says, “When deciding which wine region I wanted to harvest in, the FLX became an obvious choice. I wanted to work somewhere where the wine was seriously good without the people taking themselves too seriously. I wanted to be a part of making great wine but I also wanted to be a part of a team that can have fun, joke around, and enjoy the process. The FLX community and the Red Newt team has been an amazing place for me to learn and develop my knowledge of wine without judgement, but with compassion and encouragement.” When asked about her favorite varietal, Grace says, “Sauvignon Blanc! The wine is always crisp, acidic and refreshing. Ahhhhh!” When asked about her staple harvest snacks, she has several. Grace enjoys Guara almonds, dark chocolate peanut butter cups from trader joes, and Labatt Blue Lights. Local Hectorites need not fear, we have also caught her with a PBR in her hand too! Here music choices? Well, either 90s rap stars – Will Smith, Outcast, Snoop Dogg OR some serious queens of rap – Lizzo, Cardi B, Megan Thee Stalion! Grace also used her server experience to help out on Saturdays, which we greatly appreciated! Guests loved her fun, passionate spirit and we are so glad she joined the team for harvest! @the.grace.lakes #flxwine See less — at Red Newt Cellars.

Intern Profile – Marc Mousky

Marc Mousky Harvest Intern 2021 Marc is New York City born and raised. Known as Mousky in the cellar, he is a proud New Yorker whose background includes work in the nonprofit sector and humanitarian assistance. Most recently, Marc worked wine & spirit retail, and enjoys being a DJ extraordinaire in his spare time. As a lover of cool climate, high acid wines, the decision to do a harvest internship in the Finger Lakes was a no brainer. When asked about his favorite variety and why, he couldn’t decide so, he chose one white and one red. He says, “Riesling for white, Syrah for red. Both are deliciously flavorful, food friendly, refreshing, ageworthy, and are capable of being made into diverse expressions.” Harvest is a physically demanding job, so when considering snacks for the day, everyone has their own strategy. For Marc, potassium is key. “Bring on the potassium!” Bananas, almonds and coconut water keep him going. No harvest is complete without plenty of music!! So, given the opportunity to control the music he enjoys listening to Techno, heavy metal, sea shanties (thanks James!), and Prince. Marc diversified his experience at Red Newt Cellars by also learning to be a wine steward upstairs in our front of house operation. Thank you for joining the harvest crew at Red Newt! We have enjoyed getting to know you! Mousky #flxwine See less

intern profile Giorgia P

Giorgia Popermhem Harvest Intern 2021 Giorgia hails from Brooklyn, New York. Academically, Giorgia’s background is Communications/Communication Design but for the past few years she’s been working in hospitality and wine retail. Those experiences piqued an interest in how wine was made. So, what to do next? She says, “I’d been wanting to work harvest for a while and figured why not show some love to my home state, which just so happens to have an awesome, up and coming wine region.” Riesling was Giorgia’s first true love. When she was younger, she would sit at her parent’s restaurant, and sample the Rieslings. Now I love it because it’s so versatile and can be made in a wide range of styles (also all the more reason to come to the FLX!). Harvest snacks are essential. Ask assistant winemaker Meagz Goodwin, everyone has their go to snacks for survival. For Giorgia, her essential snack for harvest is Beef jerky! When it comes to cellar music Giorgia is pretty chill. “I can jam out to anything really. Whatever gets the juices flowing (pun intended!).” Giorgia will be staying on in the Finger Lakes following harvest. She plans to continue learning about our region, gain more experience in the various beverage industries and see how all of it ties together. We wish her all the best, have enjoyed working with her and we hope to see her around the neighborhood! @giorgia.pop #flxwine See less — at Red Newt Cellars.

Winner – 2016 Riesling “the Knoll”

Best of show at the Finger Lakes International Wine Competition

Riesling is our reason for being at Red Newt Cellars. No bottling sums that up quite like “the Knoll” of Lahoma Vineyards, which first emerged as a single vineyard Riesling in 2013.

The “Knoll” is a pristine vineyard on a well drained knoll above the rest of Lahoma Vineyards. A small 2 acre block located in the heart of Lahoma vineyards, the “Knoll” is planted in Dunkirk soil on a hillock nestled between two creeks. At a moderate 830 feet elevation with a gentle slope, the Knoll is unique in its expression of Riesling. The sandstone derived soil provides excellent water drainage which is a boon in wet growing seasons. The winemaking team implements extra care in performing leaf thinning and negative fruit selection in the weeks leading up to harvest. All these factors result in the Knoll being the last block of table fruit to be picked, with notable ripeness and concentration found in the fruit and the resulting wine.

According to winemaker Kelby James Russell, “The Knoll is such a beautiful vineyard site for us to work with at Red Newt, it is just a joy to be able to bottle such a special wine every year and see that other also appreciate it.”

Reviews of the Vintage 2016:

Intense aromas of honey, white peaches, green mangoes and limes, leading to a palate that has a succulent, deeply flavorsome core of limes and grapefruit. The acidity balance is scintillatingly precise and the overall impression is seamless. Amazing fruit intensity here. – James Suckling 96 points

The 2016 Riesling The Knoll – Lahoma Vineyards is from Seneca Lake. It is scheduled for release in September. It comes in with five grams of residual sugar, 7.5 of total acidity and 13.2% alcohol. While I’ve been talking about the 2017s being relatively friendly, 2016 is a warm vintage, and the balance is very different here too. Unlike the 2017s, however, which was also a very productive vintage, in 2016 there is compensating concentration as a generalization. – Wine Advocate 93 points.

Check out our video wine byte about the 2016 Riesling “the Knoll” Lahoma Vineyards

Wine Enthusiast – Best Finger Lakes Riesling!

“Nine Finger Lakes Rieslings Under $35”

Tango Oaks Vineyard

The geological diversity of the Finger Lakes Region’s vineyards are clearly expressed in the variety of Rieslings produced. The glaciers of the last ice age scraped and combined the soil types carving out the topography of the area creating a uniquely varied and rich landscape. 

Wine Enthusiast released an article last week examining the diversity of Finger Lakes Rieslings and the success of several single block/single vineyard Rieslings. In naming nine Finger Lakes Rieslings they recommend under $35, we were delighted to see our 2015 Tango Oaks Vineyard Riesling in the mix.  Read the article here!

The Tango Oaks Vineyard is located less than one half mile downslope from the Red Newt Cellars Winery, on Seneca Lake’s Southeast side.   A truly unique vineyard site, Tango Oaks represents how seamlessly ‘old’ and ‘new’ terroir can come together in the Finger Lakes.  Historically, the site where Tango Oaks sits has been known as ‘Peach Orchard Point’ since the 1600s; first to the native Iroquois who maintained it, later to the Wickham family, who took over the site in the 1790s after receiving it for their service in the Revolutionary War.  At Tango Oaks, the soil itself is ‘new’, as the twenty-foot deep layer of gravel was deposited there by the epic flood of 1935.  With Riesling vines erupting out of these stones, and not much topsoil to speak of, Tango Oaks always results in the most elegant, mineral, and filigreed style of Riesling from Red Newt.


Tango Oaks Riesling – 90+ points!

2013 Riesling Tango Oaks Vineyard

  • Canberra International Riesling Challenge: 96 points & Best North American Riesling
  • Wine Advocate: 91 points

2014 Riesling Tango Oaks Vineyard

  • Wine Enthusiast: 93 points
  • Wine Advocate: 92 points
  • Vinous: 94 pointsVinous: 94 points

2015 Riesling – Tango Oaks Vineyard

  • Wine Enthusiast: 92 points
  • Vinous: 94 points
  • James Suckling: 94 points

Wine for St. Patrick’s Day

Gewurztraminer or Riesling …

The Irish Love Wine Too!

Just because it is St. Patrick’s Day does not mean wine doesn’t have a place at your celebration. Too many in this world assume the Irish chug Guinness, carry flasks of whiskey in their back pockets, eat fish and potatoes while singing drunken lullabies. The American interpretation of St. Patty’s day has evolved into a day of partying, ‘being Irish for a day,’ or demanding extra attention because they are of Irish descent. There are pints and yards of green beer, milky shots dropped into pints of stout, and some pretty scary sing-a-longs. 

My family just celebrated the day differently. The focus was spending time with family, celebrating family stories and naturally a bit of song and dance. As an Irish descendent and FLX girl born and bred, beer was for gatherings and wine was for meals. A tradition I found reinforced when I lived in Ireland. In fact, the Irish are in the top 20 consumers of wine in the world and we Americans come in only in the top 50. 

I lived and worked in Dublin while attending grad school and low and behold, St. Patrick’s Day is not a day of drunken debauchery, but a festival week that celebrates Irish music, arts, culture, food and families. People attend concerts throughout the week, but the day itself is a holy family day. Families attend mass, head to the pub for a bit, then all the pubs close early. Everyone heads home for family time, meaning loads of food, wine, stories and music.  

So enjoy your corned beef, colcannon and roasted cabbage and carrots. But, before you reach for that Guinness, head to the wine rack and look for a Riesling or a Gewurztraminer. I’ll be pouring the 2018 Gewurztraminer for tonight’s meal. The style of this wine will stand up beautifully to the corned beef and add a dimension of additional flavor to veggies.  Eire Go Brach and Slainte!

Irish Meal with Glass of Gewurztraminer
Corned Beef, Colcannon and Roasted Cabbage and Carrots. Paired with 2018 Gewurztraminer, Slainte!

Anosmia – the Loss of Smell

A COVID-19 Reality

The Wine Industry’s worst nightmare

We all have smells that ground us and bring us home. For me, it was the smell of walking into my grandparents house right after Pops made the bread for the week. Or, knowing that fall has arrived because you come home to the smell of mom’s apple pie about to come out of the oven. Specific aromas that elicit cherished memories of the past. Our brains hold an entire database of smells associated with our experiences and memories. 

In the wine industry, we know that our sense of smell is as unique as our fingerprint. We know the entire world around us is a compilation of aromas and our exposure to, experiences and memories are all associated with some variety of these aromas. Wine industry professionals not only draw upon their experiences but will also train their sense of smell using a variety of methods to better understand the wines they taste and experience. 

Now imagine waking up one day to realize that your entire ability to smell has disappeared. This is a wine industry professional’s worst nightmare. Follow the link below to read Kelby’s story of how he lost his sense of smell and got it back.

Article from Beverage Industry Enthusiast

Goats, Tadpoles & Cheese!

A Virtual Tasting!!

The ‘Whey-ward’ winemaker Part II

Join us for an evening where Winemakers and Cheesemakers taste and talk about wine and cheese, and why they go together so well! Lively Run Dairy and Red Newt Cellars are teaming up to bring you 4 selected wine and cheese pairings. The best part?! They’ll be doing it live so you can taste along with the teams as they discuss the pairings and the creative process behind the making of their products. 

If you’re interested in tasting along, simply visit Lively Run Dairy to order your cheese. Visit Red Newt Cellars to order your tadpole pack of wines, and use the special code GOAT to get your discount. Don’t forget, the cheese and the wine are sold separately, so be sure to get both! You’ll receive four 4oz portions of cheese and four 6oz portions of wine and you’ll be rewarding yourself by joining us February 26, 2021 at 5:30pm for a wine and cheese extravaganza!

Red Newt Tadpoles
Four Tadpoles that will be paired with Lively Run cheeses!

2013 Tango Oaks Riesling with Finger Lakes Gold Reserve

2017 KJR Rose with chèvre

2018 Cabernet Franc with Lake Effect Cheddar

NV Hellbender with Cayuga Blue

Cost: $33 plus shipping for Lively Run cheese, $50 for Red Newt wine including shipping or $35 for winery pick-up

Four Images of Lively Run Cheeses
The Cheeses!!! These are delicious!