Rosario Sanchez
HMGT 4202
Professor: Karen Goodlad
Brooklyn Winery Assignment
213 N 8th S 213 N 8th St
Brooklyn, NY 11211
I made a reservation for a tour in this place where they make good quality wines in New York City. When I arrived the first thing I liked was its pure wood architecture in its factory structure with a cozy atmosphere in a restaurant bar. Sarah your representative welcomed us on behalf of the factory. She is an expert winemaker, will take us all over the facilities to learn step by step the different types of fermentation of the grape and its final manufacture.
Opened in 2010 by Brian Leventhal and John Stires, Brooklyn Winery has been in the Williansburg neighborhood for many years, producing wines of the best international brands in a traditional way with quality and tradition. This factory-winery has no vineyard outdoors its owner Connor McCormack travels constantly and choose the best wine regions from where they bring grapes of the highest quality. Quality is premium because human capital has led to the confidence and respect that Brooklyn Winery has for grape growers.
We were conducted by Sarah our Winemaker who explained us step to step the fabrication of the wine
Sarah our guide explained us about the obstacles that arise in the cultivation of grapes due to climate change in some regions of the United States. However, she proudly teaches us the products of grapes from different parts of this country. As for example, Finger Lakes, NY, Sonoma Valley, Napa Valley, and Lodi in California and Columbia Gorge, WA.
In this Winery the guests have the opportunity sometimes to watch the production in action it is very interesting. Of course we learn more about this final product.
The harvest stage between August and November is optimal for the balance and maturity of the grape related to the careful and manual delivery to its high quality and taste in perfect conditions to receive. The grape, properly refrigerated, travels around 33 hours from California to New York. to the good taste.
The 70% of the grapes from the state of new York and the 30% come from California
The vinification process where wine is turned into wine accelerates that adrenaline in the work team of Brooklyn Winery spending several hours, days and weeks when the fruit takes out its skin and opens its flavor to the maximum expression. Although there are a lot of variables finally the fermentation leads the grape to its maturity in the style of management cap and inclusion of oxygen, and level of dryness turning it into alcohol.
We went inside a very large cellar where large stainless steel tanks (2.2 barrels) created different styles of wine such as white wine that needs 8 months to bottle them.
The red wines remain resting an average of 10 months up to 24 months that is the case of Chardonnay, Riesling fermented in oak barrel (300 bottles of wine) from where its flavor is softened. Workers inspect, analyze the stability of wines to ensure a good aging process.
Its the quality of the fermentation process into barrels. 100 tons of grapes approximately done in the process.
My question was whether oak barrels are better at fermentation than stainless steel barrels. She told me that the level of contact with oxygen is the key because while the barrel is wood that has pores the tank does not allow oxygen to pass through. What if the wood can be slower fermentation nothing more.
Tasting Time
Tasting the best wines of Brooklyn Winery
Sarah introduced five type of wines
1. 2015 Chardonnay (Unoaked) light in color but intense in aromatics and flavor. Essence of grapefruit, and white peach. Very well balanced with bright acidity. Fresh and vibrant now, but will cellar well for 10-15 years. The cost $19
2014 Chardonnay. Barrel fermented and aged in neutral French oak barrels, this single vineyard Chardonnay offers a clean texture while alluding to the essence of fresh pear and butterscotch. The cost $22
2013 Pinot Noir Los Carneros Aged in 35% new French oak, this old world style of Pinot Noir echoes the soils or Burgundy. The red color notes of cherry, raspberry, cinnamon and black pepper, orange emerge of this complex wine.
Cost $45
2013 Cabernet Franc Explosive elements of cocoa powder, blackberry and blueberry pie with hints of jalapeno pepper and green and black olive. Incredible long finish, this wine offers layer upon to be enjoyed for years to come. Cost $35
2013 Sonoma Cabernet Sauvignon The soil of Sonoma valley is awake in this wine with bold notes of blackberry and strawberries, supported by powerful yet smooth tannins. This cabernet pulls out all the stops without being overly fruit forward.
Cost $29
Sources Citation
http://jessicaschmittblog.com/2018/03/brooklyn-winery-wedding/
Great detailed explanation I really liked how you showcased the wines and gave a brief description of tasting notes