Wines of the New World, Fall 2013

During our visit to Red Hook Winery I learned that within the walls of the Sandy battered establishment several different styles of wine-making are taking place. Mark, the owner works in conjunction with two winemakers that represent two completely different styles of wine-making. Abe Shoener is a winemaker who produces wine with an avant-garde approach every step of the way, while Bob Foley employs the traditional methods of grape juice fermentation. I found out that the majority of the grapes are harvested on Long Island with a few exceptions of them coming from Upstate New York. The large batches of grapes arrive to Red Hook Winery in picking bins placed and shrink-wrapped on racks. First, the grapes are processed by being poured into the de-stemmer that separates the grape clusters from the stems. Then it is all transferred through a peristaltic pump into the automatic press. The whole procedure is a gentle process preserving the most valuable parts of the grape-clusters. Mark also shared with us the different ways of making red, white, blush, and even orange wines (white wine that is fermented with the skin). During the tasting, I realized the different results of wines being introduced to either oxidation or reduction. The winery tour was very informative; the staff is extremely knowledgeable and friendly.

Group 6

Carla

Ben

Mateng

BLEND OF RED

#4 As Puncheons 2008 BDX Blend

#6 BF JVME 2010 Merlot

#8 BF ACKCF 2010 Cabernet Franc

Reading about the wine making process and actually visiting a winery and visually experiencing the product being made are two totally different animals. White grapes go through a crusher and a de stemmer but crushing red grapes wont create red wine, it creates a rose. With making a Rose, the ideal method would be to press red grapes. Although the mixing of red and white wine is a cheap and lazy method, that practice often gets used unfortunately. Seeing and tasting the evolution of wine from juice to finished product was fantastic. Tasting the pure nectar of fermenting juice was extraordinary and very informative to the pallet in distinguishing where flavors in finished wine originates from.

Group 4
Team Members: Michelangelo
Brian
Virginia

Blending: BF JVME 2009 Merlot
BF JVME 2010 Merlot
BF RMME  2011 Merlot
BF RMME 2012 Merlot

Today’s visit to the Red Hook winery made all the steps of the research paper a reality.  I am a visual learner.  So, getting to see the grape crusher, the juice pumper and the way racking takes place was a definite plus.  I learned about the preparation of the grapes from the minute they arrive from Long Island to the minute they crushed the next morning.  The way the juices are pressed automatically with an inflatable balloon, but being careful enough to not crush the pits and stems.  To being pumped from one vat to the other while racking.  Once you transfer the juice you are left with LEES at the bottom.

I also learned about their creativity with wine and how they go about crafting their blends and trying out new components.  For instance, skin fermented white wine which ferments for 2-8 weeks to enhance the flavors and color resulting in a crisp buttery white wine.  Another example would be the way Bob and Abe have different techniques in aging barrel wines,  stirring the leaves from the bottom of the barrel to marinate flavors and leaving space for oxygen while the other likes to keep the barrel always full. All these actions make wine with different characteristics.

Finally, I learned the difference in aging wine in stainless steel and oak barrel.  Stainless steal encourages reduction,  has contact with leaves, and it prevents oxygen exchange while the oak barrel provides Oxygen, leaves dye out due to the starvation for oxygen, oxidation and reduction takes place, and it adds an oaky flavor.

I enjoyed listening to Mark talk to us since it was expressed with so much passion and devotion to his craft.  As well as tasting all the vintages in barrel and fermentation .  It gave me a definite sense of the flavors a wine or juice has when is young and the character that it develops as it ages.  It also taught me not to lead too much with my nose since the fermenting red Merlot had a bit of a foul odor and yet had a sweet taste to it.