Our wines got top awards at the 2014 New York State Fair Wine Competition. This year Sweet Spot got the Double Gold, and Silvers went to our Honey Wine and Fresh Blueberry Wine. Mon Cheri, our diamond grape wine, took home a Bronze medal.
Remember all that moderate wine drinking you’re supposed to do? Those one or two glasses a day you’re supposed to drink to prevent disease? Yeah, well, a new study suggests that resveratrol, the compound found in #red wine with all the purported health benefits, is just a lot of hype.
Researchers at Johns Hopkins University Medical Center in Baltimore, Maryland, concluded there’s little evidence that resveratrol has beneficial effects on a number of health issues. They found no association between #resveratrol, and less cardiovascular disease, inflammation, cancer and increases in longevity.
The study authors do say that other substances found in red wine and other foods, such as dark chocolate and berries, may still have small, positive health effects, so there’s reason to keep drinking.
And, there are these reasons too: A nice glass of wine can bring a smile to your face, lets you unwind after a long day, and, of course, adds to a good laugh with good friends. All secrets to a happy life, if you ask me.
Check out this article from Johns Hopkins for more information about the study.
The Mosel region used to produce some of the premier European wine. But vine disease, war, and bad laws changed all that. Now, a new crop of vintners are trying to bring the area back.
The world’s most ethereal wines are produced in a small region in northwestern Germany, where the Mosel River flows northward in tight hairpin curves beneath steep fractured-slate hillsides dotted with century-old Riesling vines. Too few people know these wines.
The Mosel region is arguably the most storied, least-understood wine region in the world. Romans first cultivated vines there in the 2nd century B.C., and viticulture flourished. By the late 19th century, wines from the Mosel had become widely sought-after, commanding international acclaim and some of the highest prices in the world, matching and eclipsing wines from Champagne and Bordeaux.
A new gadget to turn water into wine? Apparently so:
The Miracle Machine essentially works like a Soda Stream by turning water, grape concentrate and yeast into wine via a mobile phone app supported by iOS and Android.
The device has a fermentation chamber that “uses an array of electrical sensors, transducers, heaters and pumps to provide a controlled environment for fermentation.”
A digital refractometer measures the sugar content of the wine during the fermentation process, while a ceramic air-diffuser pumps filtered air under a regulated micro-oxygenated environment in order to soften the tannins.
At the same time, an ultrasonic transducer directly underneath the chamber resonates and speeds up the flavour development of the wine.
Customers can choose the type of wine they want to make, from “Napa” Cabernet Sauvignon and Chardonnay to “Oregon” Pinot Noir and a “Tuscan” red blend.
You probably know all the basics that go into making wine. You’ve got the grapes, the yeast, the sulfites and the tannins down pat, but a recent WineEnthusiast article shows that so much more than grapes, fermentation and patience makes the wine on your table.
Winemakers often add potassium sorbate to ward off bacteria — just like in cheese. Enzymes remove impurities after fermentation and certain acids may be added to a wine to act on color, particle stability, aging and microbes.
Winemakers may add certain agents to boost a wine, whether it be flavor or alcohol. You may think those grapes are naturally sweet enough, but WineEnthusiast explains that sometimes winemakers have underripe grapes, so sugar is often added to boost the alcohol content. Sugar can also improve mouthfeel. A wine-grape juice concentrate called Mega Purple may be added to boost color and sugar. Oak chips, powders or staves in different flavors like vanilla or leather can help improve consistency.
Now here are some of the more, err, stranger things that go into making wines. Fining agents clear out the particles that cause sediment and cloudiness in a wine. They can also help stabilize the wine and help with color. These agents include fish bladders, bentonite clay, mammal proteins and plastic. WineEnthusiast assures these agents are filtered out of the final product.
So there you have it: this is how your wine is made.
Lakeland Winery has your Valentine’s dessert covered. Our Mocha Mariage is February’s featured wine and we think it’s rather tasty with a New York style cheesecake. There, now your Valentine’s Day dinner is complete.
The Mocha Mariage is a blend of Merlot, Pinot Noir and Cabernet Sauvignon grapes topped off with natural chocolate flavor.
Fermenting honey with water is one of the oldest ways to make wine. It’s an ancient tipple that Celtics, Anglo-Saxons, Vikings and mythical heroes alike enjoyed. The term “honeymoon” originated from the practice of newlyweds drinking honey mead for a month in the hopes of producing a son.
Honey mead is the latest edition to Lakeland Winery. We make our delicious wine with a smooth finish in the tradition of Metheglin — a type of honey mead combined with herbs. Our honey mead is made with Ethiopian hops.
This honey mead packs a punch — it’s 18 percent alcohol.