What is now New York State has produced wine since the 17th century, when Dutch and Huguenot settlers began making it in the Hudson Valley. From then until now, the bulk of that wine has been made from native American grape varietals, mostly of the species Vitis labrusca. Wines made from labrusca, both from red and white varietals, have a bold, assertive flavor that some wine drinkers like. Wine from European grapes of the species Vitis vinifera mostly have more subtle, complex flavors preferred by many others. For years there were unsuccessful attempts to grow vinifera vines in New York. This was blamed on the cold climate. The first to succeed was Dr. Konstantin Frank (photo above). A native of Ukraine, Dr. Frank earned his PhD in viticulture (the science of wine) with a thesis on growing vinifera grapes in cold climates. He emigrated to the U.S. in 1951, and in 1958 bought some land near Keuka Lake, one of the Finger Lakes, and planted Riesling, a white vinifera varietal that originated in the relatively cool climate of Germany's Rhine Valley. He made several award winning wines from this first planting, ranging in style from very sweet to dry. He went on to introduce many other vinifera varietals, both red and white, to the Finger Lakes climate and soil, and to make widely praised wines from them. After his death in 1985 his son Willy took over management of the winery, and began making sparkling wines using the French méthode champenoise. He also continued making varieties of still wine his father had been making, although he reduced the number of them from sixty to twelve. Willy died in 2006 and was succeeded by his son, Fred. Fred's daughter, Meaghan, has now assumed much of the management responsibility, so the winery and vineyards have had the attention of four generations of the Frank family.
Dr. Frank was a mentor to many other winemakers in the Finger Lakes and elsewhere. Among these are Jordan Harris of Heron Hill, Morten Hallgren of Ravines Wine Cellars, and Sébastien LeSeurre of Domaine LeSeurre, all of which Martha and I visited when we toured the Finger Lakes wine region in 2021. This year Chris Bennem and Lisa Moore invited us back to Glen Hollow for a long weekend, and arranged for us to take a tour of the Frank winery followed by a paired tasting of selected foods with Frank wines.
On our way to the winery we walked through a vineyard. Here's a close-up of the raw material of winemaking. Here's a view of the vineyard on a hillside overlooking Keuka Lake. These are very old vines that may date back to Dr. Frank's original planting.
On our arrival at the winery we were greeted by our guide, Allyn. The machine behind him crushes and presses the newly harvested grapes.
These tall tanks are where fermentation takes place.
The fermented wine then undergoes clarification and filtration.
The wine is then aged in casks made of French oak which, depending on the length of time the wine remains in the cask, imparts a very subtle or discernable flavor to the wine. Allyn tapped a cask containing 2023 vintage Cabernet Franc, a red Bordeaux varietal that does well in the climate and soil of the Finger Lakes (as well as, believe it or not, Cape Cod), and gave us all a taste. With at most a year's cask aging, the wine was well balanced with full varietal character of forward, cherry like fruit but with subtle undertones of citrus.
The capstone of our tour was a four course paired food and wine tasting. Left to right, the courses were as follows:
First course: wine poached pear and honeydew balls, delicata squash, lemon zest, and olive oil, paired with sparkling Blanc de Noirs 2013. The wine had more forward fruit and complexity than most sparklers. This went well with the sweetness of the fruit and the mellower flavors of the squash and olive oil.
Second course: roasted local organic carrots, curry carrot puree, carrot & orange juice, paired with 2013 Winter Solstice Gewürztraminer. This Alsatian varietal, vinified dry, has more complexity and spice than most whites, so stood up well to the carrot and curry flavor. Sips of the wine, alternated with sips of the carrot and orange juice, made an interesting serial "cocktail."
Third course: Brussels sprout leaves, pork belly lardon with red wine reduction, paired with Cabernet Sauvignon Nouveau 2023. Dr. Frank's website doesn't have an entry for the 2023 Nouveau, although it does for the aged 2021 vintage. The nouveau lacked tannin, but its lively fruit went well with the pork and sprouts, and the wine reduction added some complexity.
Dessert course: pumpkin pie, Graham cracker hill, sweet puree of spaghetti squash, whipped cream, paired with Reserve Riesling 2023. The Riesling had a good balance of sweetness and acidity that complemented the not overly sweet dessert.
Many thanks to Chris and Lisa for another delightful weekend of wine. We look forward to another soon, perhaps with a chance to taste something from their newly acquired vineyard.
