GSN On the Road: The Lake House in Canandaigua Italian Wine Pairing Dinner

TASTE OF ITALY || WEDNESDAY, NOVEMBER 16TH – On a rainy Wednesday evening, we had been invited to attend the inaugural wine pairing dinner at The Lake House in Canandaigua’s Rose Tavern. The event was a tasting tour of Buglioni wines, one of the most popular producers in Northern Italy. 

When we checked in, we were greeted with a glass of the house Prosecco, and also had the opportunity to try some of the craft cocktails at the bar. These were novel twists on classics like the Negroni, The French 75 and the Manhattan. At 6pm, the evening started with an introduction from both the GM of the Rose Tavern and the distributor of the wines. Courses came out leisurely, and in between we were given information on the wine’s production and styles, along with brief informational talks by the head chef about each food pairing.

Over the course of two hours, we learned quite a bit about the unique wines from Buglioni, and enjoyed a wide variety of tapas sized platings. We also got to know some of our fellow diners and spent the evening in pleasant conversation.

All in all, it was a fun and lively night. Whether you enjoy wine, beer or spirits, we recommend attending one of the upcoming pairing dinners the next time you visit the Finger Lakes. 

Menu

Course 1: JB’s bread, borlotti beans, sardines, evoo || Paired with Vigliacco Brut Rose

Course 2: Bay scallop, fall apple, radicchio, puttanesca || Paired with Musa Trebbiano Di Lugana

Course 3Fried ravioli, braised pork, guanciale, vanilla, mascarpone, sauce Rose || Paired with Classic Ripasso Bugiardo

Course 4: Bison, saffron polenta, gremolata, marrow, garden herbs || Paired with Recioto Della Valpolicella

Course 5: Cheese (Old Chatham Creamery Camembert, Lively Run Cayuga Blue & FLX Gold), Truffles (Rosemary Orange, Black Cherry & Pistachio, Maple Prosciutoo, Epsresso and Basil Pine Nut) || Paired with Amarone Della Valpolicella

There are many more wine, beer and cocktail events taking place during the winter months at The Lake House in Canandaigua. Find out more at: Wine, Beer & Spirits Series

GSN Alert: Finger Lakes Winter Carnival March 18-20, 2022

The First Finger Lakes Winter Carnival, highlighting the breadth and depth of the region’s appeal as a winter tourism destination will take place on Friday, March 18 through Sunday, March 20, 2022 in Canandaigua, New York. This three-day event celebrating winter, will be focused on the region’s unique appeals, including its robust local shops, food, and beverage offerings will be punctuated by ice bars, themed ice sculptures, live music, lakefront fire pits, and Friday night fireworks over the Canandaigua Lake. A host of family-friendly activities and a chance to meet the region’s small business owners, crafts makers, chefs, winemakers, and craft beverage innovators, whose creations spring from all the Finger Lakes.

Each day will showcase 20-25 Finger Lakes specialty businesses in the Lakeside Winter Carnival Barn. They will provide free tastings, demonstrations, giveaways, and special offerings from Winter Carnival Barn at The Lake House on Canandaigua. www.fingerlakeswintercarnival.com

Friday, March 18 – Theme: Shop the Finger Lakes

  • ·       Finger Lakes Shops featuring specials and extended hours
  • ·       Lakeside Winter Carnival Barn hosting Shop the Finger Lakes event
  • ·       Fireworks over the Lake
  • ·       Snowboarding demonstrations
  • ·       Food trucks

Saturday, March 19 – Theme: Sip the Finger Lakes

  • ·       Finger Lakes breweries, wineries, cider houses, and distilleries offering promotions
  • ·       Lakeside Winter Carnival Barn Hosting Sip the Finger Lakes event
  • ·       Food trucks
  • ·       Special lakefront igloo beverage experiences
  • ·       Northeast Freestyle Skiing Junior Championships at Bristol Mountain
  • ·       Winter Carnival Parade featuring Northeast Junior Freestyle Ski Athletes 

Sunday, March 20 – Theme: Taste the Finger Lakes

  • ·       Finger Lakes restaurants and bars, offering promotions and specials
  • ·       Lakeside Winter Carnival Barn Hosting Taste the Finger Lakes event
  • ·       Special Lakefront igloo dining experiences
  • ·       Ice bar beverage tastings

Finger Lakes Winter Carnival 2022 is a joint effort of Visit Finger Lakes, Canandaigua Chamber and BID, Bristol Mountain, Wine & Craft Beverage Trails. The Lake House on Canandaigua is the major underwriter of the event.

CONTACT INFORMATION:

Carnival or event sponsorship opportunities: Chris at cpulito@lakehousecdga.com

Vendor signup (Finger Lakes businesses only): Shop, Sip, and Taste: Abbie at aalvord@lakehousecdga.com

To suggest an activity: Courtney at ckelly@lakehousecdga.com  

To Volunteer: Kelly at Kelly.long@ejgallo.com  

GSN On the Road: Rose Tavern & Red Newt Cellars Wine Pairing Dinner

GSN was recently invited to attend the first of a new series of pairing dinners in the Finger Lakes region of New York State. The night’s wines were provided by Red Newt Cellars, located in nearby Hector, NY, while the dinner was held inside the Lake House on Canandaigua in the Rose Tavern. Our evening began with a seating arrangement that allowed guests to view the chefs working the kitchen, while enjoying conversation with other diners at our table. I started with a glass of Louis de Sacy brut, while my partner enjoyed the house cocktail “St Tropez Snowbird”. 

After a brief introduction from the hosts, we started the dinner with a crispy oyster appetizer paired with a 2018 Pinot Gris. The oyster was a perfect starter, light but with some depth of flavor, just like the wine pairing. 

The next course was a rich mafaldine pasta and duck ragu paired with a 2015 Lahoma Riesling as well as a 2015 Tango Oaks Riesling. The difference between the Rieslings was quite surprising, and I found myself enjoying the Tango Oaks more with the second course. While the Lahoma Riesling was sweet and crisp, it overpowered the richness of the ragu. The Tango Oaks Riesling was mellow and light enough to blend well with the foie gras and black truffle in the dish. 

The third course included a Pennsylvania lamb with vegetables, paired with a 2013 Merlot. The lead winemaker for Red Newt, Kelby Russell, mentioned that they are not well known for their reds amongst the Finger Lakes region. However, the glass was delightful and had notes of peppercorn and plum which paired nicely with the roasted lamb and seasonal vegetables.

The final dish was a chocolate intemperance cake with hazelnut praline and a caramel made from a reduction of the paired wine, a 2017 Late Harvest Riesling. This wine had quite a bit of citrus which was a nice contrast to the rich chocolate of the dessert. The caramel reduction had quite a bit of intensity which brightened both the cake and the wine itself. 

Overall the event was a wonderful way to spend an evening. I enjoyed discussing the wines with the hosts and getting to know our neighbours at the table. I would recommend an evening like this to anyone who wants to dabble in trying wines and enjoying quality food and conversation. 

For more information about Rose Tavern click here

For more information about Red Newt Cellars click here

Cocktails:

  • Louis de Sacy Brut: A+
  • St Tropez Snowbird: B

Food:

  • Crispy Oyster – Lovely cornbread coated oyster with a well-balanced caviar and poached egg yolk. A perfect starter: A
  • Mafaldine Pasta – Very well balanced, perhaps a touch too much black truffle, pairs well with the Lahoma but not the Tango. Perfect portion : A
  • Pennsylvania Lamb – Large portion, carrots were superb, potatoes were delightful : A-
  • Chocolate Intemperance Cake – Praline was delightful, chocolate was nice, caramel was a reduction of the Riesling : A-

Wine pairings:

  • 2018 Pinot Gris : A- (pear)
  • 2015 Lahoma Riesling : B (sweet)
  • 2015 Tango Oaks Riesling : A (light) 
  • 2013 Glacier Ridge Merlot : B+ (peppercorn)
  • 2017 Late Harvest Riesling : B+ (citrus)

Review written by Autumn Ellen Rose for Good Spirits News

GSN’s Autumn Recipes with Jeptha Creed

Looking for some spirited food & beverages for the fall season? GSN has partnered with Jeptha Creed to create some tasty autumnal treats!

We’ve got recipes to craft a Hot Buttered Bourbon cocktail, Pasta with Hot Pepper Vodka sauce, and Marinated Bourbon Pork Tenderloin. 

Hot-Buttered Bourbon Cocktail

Ingredients
1.5 oz Jeptha Creed Straight Bourbon
.75 oz apple cider
.25 oz fresh squeezed lemon juice
.5 oz real maple syrup
3 oz hot water
1 teaspoon of Bourbon Butter Mix*

Directions
Fill mug up to the top with hot water and allow to warm for 45 seconds.
Empty mug into sink and refill with 3 ounces of hot water.
Add bourbon, cider, lemon juice, maple syrup and stir.
Top with bourbon butter mix.
Garnish with cinnamon stick to stir.

*Bourbon Butter Mix
1 stick unsalted butter at room temperature
1.5 cups brown sugar
1 tsp cinnamon
1/4 tsp salt
Stir until evenly mixed. Keep covered in refrigerator. Will last for two weeks.


Pasta with Hot Pepper Vodka Sauce

Ingredients
3 tablespoons virgin olive oil
8 medium garlic cloves thinly sliced
4 medium shallots halved lengthwise and thinly sliced
Kosher salt
Freshly ground black pepper
8 fresh oregano sprigs
1 cup Jeptha Creed Hot Pepper vodka
2 pounds cherry tomatoes
1/2 cup half & half
1 pound capellini or very thin pasta

Instructions
Heat the oil in a large saucepan over medium-high heat until shimmering. Add the garlic and shallots, season with salt and pepper, and cook until golden brown, about 4 minutes. Add the oregano and cook for 1 minute.

Remove the saucepan from the heat, carefully add the vodka, scrape up any browned bits from the bottom of the pan, and stir to incorporate. Return the saucepan to the stove, reduce the heat to medium, and add the tomatoes. Cook, stirring occasionally, until the tomatoes begin to collapse and let off juice, about 30 minutes. Break up some of the tomatoes with the back of a spoon, leaving some whole. Remove the sauce from the heat and discard the oregano sprigs. Add half & half and stir to combine.

Bring a large pot of heavily salted water to a boil over high heat. Add the pasta and cook it according to the package directions. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot and toss it with the tomato sauce and reserved cooking water until it’s well coated. Serve with grated parmesan cheese on the side.


Bourbon Pork Tenderloin

Ingredients
2 tablespoons Jeptha Creed Straight Bourbon
3/4 cup vegetable oil
½ cup soy sauce
1/3 cup packed brown sugar
1/4 cup red-wine vinegar
2 cloves garlic, peeled and minced
2 teaspoons ground ginger
½ teaspoon ground coriander
5 pounds pork tenderloins

Instructions
Combine all the ingredients in a baking dish large enough to hold the tenderloins. Marinate the meat in the refrigerator for 8 hours.

Remove the marinade from the dish and boil it for 5 minutes. Sear the pork in a skillet to brown it before baking. Pour the marinade back over the tenderloin and bake in a 400-degree oven for 30 minutes. Check to make sure tenderloins register 145 degrees with a meat thermometer before serving.