Season 2, Episode 25: “Diamond in the Rough”

Diamond is a grape you might know better than you think. You may not have heard of this hybrid varietal, but there is a decent chance that you might have tasted it… but not in wine. Also known as Moore’s Diamond, this hybrid cross between Concord and Iona is, along with Niagara, one of the main grapes grown by Welch’s for use as white grape juice. If you know us in this podcast though, you know full well that we are all about trying some of the odd and unique wines made from varietals not commonly found along the beaten path.

Enter Lenn Thompson of The Cork Report. Along with the stellar blog, Lenn has a fantastic wine club focusing on some of the wines from off the beaten track, and in the February shipment came this fantastic bottle, the 2018 Diamond Petillant Naturel from Fossenvue Winery in the Finger Lakes AVA of New York. Also called the Eighteen-Forty-Eight (the year in which a famous Woman’s Suffrage Camp in Lodi, NY was created), Lenn described this wine, saying, “Even if you’re not typically a fan of ‘weird’ grapes, I think you’re going to dig it.”

We here at the Make America Grape Again Podcast are fans of ‘weird grapes,’ as well as strange wines in general (just look at our back catalogue which contains such wonders as Dandelion wines, Tomato wines, and amber wines made of La Crescent from Vermont, just to name a few), so of course, I dragged my friends kicking and screaming into drinking this bottle. It started out a little weird, and a little funky, but opened up to become something amazing and fun, and we’re glad we recorded that time to share with you all. Enjoy!

The Fossenvue Winery 2018 Diamond Petillant-Naturel was a fantastic exploration into an unfamiliar grape.

Episode 11: New York

The 2016 Dry Riesling from Empire Estates provides our introduction to New York State in our eleventh episode of The Make America Grape Again Podcast.  This wine is sourced from a number of different vineyards in the Finger Lakes AVA.   With 100 wineries and roughly 11,000 planted acres of vineyards, the Finger Lakes AVA has one of the highest concentration of wineries outside of California.  Indeed, New York as a whole ranks third in terms of grape production (by volume) after California and Washington.

In this episode, we talk a little bit about the history of Riesling, and about the etymology of grape names, which can be a fun, exciting philosophical endeavor.  We also talk about how simplicity can be a very good thing with wine, and why Riesling does not have to be sweet, despite what the few bottles in your grocery store seem to tell you.

From the Tech Sheet for the 2016 Dry Riesling (which we did not have when we recorded this episode, sadly): Harvest occurred over a two-week period from October 6th right up to a major rain event on October 21st; allowing the grapes to be picked at peak ripeness. Each vineyard site was vinified entirely separately to best bring out individual character; from cold soaking decisions, to fermentation style, to storage in stainless steel or neutral oak. After resting through winter and spring, the wines were then blended together and bottled in early summer. The vineyard sites have a mix of mineral soil types ideal for dry Riesling, including: shale & gravel, shale & clay, sand over shale, and limestone & shale.

This bottle was donated for the cause by my friend Nicole Silvestri.

Empire Estate Dry Riesling
The 2016 Dry Riesling from Empire Estate in New York provides our introduction to the Finger Lakes AVA.