FOR ADVERTISING INFORMATION, CALL (315) 474-1011 TALES FROM THE VINE Spring Into Wine by CATHY MILLSPAUGH


For that one of a kind tasting experience visit the wineries on the Cayuga Lake Wine Trail located in Finger Lakes Wine Country where we are known for our diversity. You can participate in a plethora of wine tasting encounters from vinifera grapes such as Riesling, Chardonnay and Cabernet Franc or other hybrid wines such as Baco Noir, Chambourcin, Seyval Blanc and our name sake, Cayuga White. Some of the wineries specialize in fruit wines such as Montezuma’s Blue Moon made from blueberries, Knapp’s Peach Wine, Buttonwood’s Blackberry Briar and at Bellwether Hard Cider, their product of course is made from apples.


Besides wine Montezuma makes mead from honey and their Bee Vodka, a distilled product, yes you guessed it, is made from honey. Their newest product hot off the press is their corn whiskey and bourbon. Three other wineries serve distilled prod- ucts produced by pot belly stills, Knapp, Six Mile Creek and Swedish Hill. They all make their distilled products from grapes. King Ferry Winery collected money to fight hunger in the community in support of the Food Bank of Central New York. The winery donated $4,405 in 2011 and an additional $695 in 2012, so far, for a total of $5,100. The Food Bank serves as a central supplier to local food banks throughout the region. The funds were used in support of a “value added processing” purchase, allowing the food bank to buy food directly from processors for ten cents a pound. Through this program, the King Ferry Winery funds were used to buy 9,890 lbs. of apples, 14,450 lbs. of onions, and 3,540 lbs. of winter squash to date, leaving $1600 still available for future purchases.


The winery generated the donation directly from tasting fees, with $1 from each $3 fee going to the charity. Owner Peter Saltonstall has been impressed with his customer’s enthusiasm for the program - “The response by the public was phenom- enal. While the economy recovers it is important to remember that there are many people in great need of the basics that many of us take for granted. We hope to continue this program and have some interesting plans for our future participation that we will share with our customers soon. Director of Operations Chris Couch adds, “Our customers have been very happy to find out that a part of the tasting fee goes to the Food Bank. We even had some of our Frequent Buyers, who do not pay tasting fees, insist upon donating a dollar each time they visit us. During the month of April visit Swedish Hill and Goose Watch wineries for their “New Vintage Days” event on the 7th and 8th. Easter Brunches are very popular and two of our wineries offer the finest, Americana Vineyard and Knapp Winery and Vine- yard Restaurant. At both Hosmer and Cayuga Ridge Estate wineries, they will host their “Spring Barrel Tasting with the Wine- maker. Check out the site for other winery events, dinners and concerts


L.P. HAPPY EASTER


throughout the month. With spring here or should we say summer many of us are itching to plant our gardens. The perfect way to start your herb garden is by attending our 20th Annual Wine & Herb Festival, April 27 through the 29 or May 4 through the 6. Our event runs three days, Fri- day 1:00pm till 5:00pm, Saturday and Sunday 10:00am till 6:00pm. Guests receive a souvenir wine glass, a plant carrier and sixteen herb plants grown by Dickman Farms of Auburn.


At this event each wine is paired with an herb dish compliment- ing the plant each winery is giving away. Here is a list of our select herbs: Boxwood Basil, Cilantro, Dill, Fennel, Lemon Balm, Mar- joram, Oregano, Parsley, Purple Basil, Purple Lavender, Rosemary, Sage, Stevia, Sweet Basil, Tarragon


and Thyme. This year Swedish Hill is serving their Mexican Chicken Soup, their herb is cilantro. At Thirsty Owl Wine Co., Old “Thyme” Macaroni Salad is on the menu for they have thyme. Goose Watch Winery will be serving Sesame Chicken Pasta Salad, their herb is parsley. We offer complete packages that include ac- commodations for either one or two night stays, transportation for 8 hours and tickets to our Wine & Herb event. Make sure to turn in your ticket at the last winery to be eligible to win one of our Grand Prizes.


Cathy Millspaugh is the Executive Direc- tor, for more informa- tion contact the office at 1.800.684.5217, online: www.cayugawinetrail.com


Wines & Liquors Store Hours:


Sun.12pm-9pm; Mon.-Thur. 9am-9pm Fri. & Sat. 9am-10pm


25% OFF Your 3rd Bottle of Wine


of equal or lesser value on MONDAY & TUESDAY


Cannot be combined with any other offers exp. 4/30/12


I-81, Exit 25 • Corner Buckley and 7th North St. 1201 Buckley Rd. • Liverpool, NY 13088


(800) 684-5217 • cayugawinetrail.com Scan to


Getthe freemobile appat http://gettag.mobi


Visit Our Website


TABLE HOPPING • APRIL 2012 • PAGE 21


Cayuga Lake Wine Trail


20th Annual Wine & Herb Festival April 27–29 or May 4–6


Friday 1:00–5:00pm Montezuma, Long Point, King Ferry & Six Mile Creek Wineries


Saturday and Sunday 10:00am–6:00pm At all 16 CLWT Wineries


Tickets Include 16 Herb Plants, Souvenir Wineglass, Wine & Food Pairings, Plant Carrier & Recipes


Advance Tickets $35 single, $50 couple plus handling fee and sales tax. Designated Driver tickets available. Tickets can be purchased at Wegmans.


✃


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48