New York state was named Wine Region of the Year, 2014, by Wine Enthusiast magazine, competing against France (Champagne) and California's Sonoma Coast. The Finger Lakes with 119 bonded wineries is one of five wine regions in New York.

Here Riesling rules on sloping, slate-rich soils nestled between long, narrow glacier-carved lakes. "On the palate, Riesling is meant to move – to shimmer, to surge, to burst, to dance, to arc, to soar. Of all varietals, it is the most alive," says Karen MacNeil, author of The Wine Bible (Workman Publishing). MacNeil traveled the globe, tasting over 10,000 wines in 5 years to pen her 1,000-page Wine Bible. which makes a lovely gift for a hostess, a holiday, or any wine lover anytime.

The "Vinifera Revolution" – a movement ignited by Dr. Konstantin Frank –  forever changed the course of wine growing in the Finger Lakes and ultimately the United States. For years, the Finger Lakes region was considered too cold for vinifera – grapes of European origin that create almost all the world's fine wines. Dr. Frank, based on his experience in the Ukraine, set out to prove this theory wrong and succeeded. His original vinifera plantings formed the backbone of the Finger Lakes' world-class wines.

His story of risk, perseverance and ingenuity is told in the biography about him in Finger Lakes Wine and the Legacy of Dr. Konstantin Frank by Tom Russ. The book follows Konstantin's childhood in a family of German ancestry in Ukraine to his survival of two world wars and the Stalin era, a dramatic escape to Austria, meager early life in the U.S. and rise to fame.

Dr. Frank Vinifera Wine Cellars (www.drfrankwines.com), now in its fourth generation, continues to be New York's most award-winning winery since 1962. Chateau Frank, the "sister winery" of Dr. Frank's founded by Konstantin's son Willy, celebrates its 30th. anniversary of Methode Champenoise in 2015.

Heron Hill Winery (www.heronhill.com), also on the Keuka Lake Trail, was chosen as one of the ten most spectacular tasting rooms in the world by Travel + Leisure. Views of the vineyard and lake from the vaulted Tasting Hall of this villa has some visitors imagining they are in Europe overlooking the Rhine.

The Pleasant Valley Wine Company (www.pleasantvalleywine.com), popularly known as the Great Western Winery, is the oldest winery in the Finger Lakes. Established in 1860, it displays the designation U.S. Bonded Winery No. 1 and offers tours of its historic stone buildings as well as tastings. It's near the small town of Hammondsport, the Cradle of Aviation, birthplace of Glenn H. Curtiss, an aviation pioneer known as founder of the U.S. aircraft industry and Father of Naval Aviation. See planes, boats, motorcycles, cars and learn all about him at the Glenn H. Curtiss Museum (www.glennhcurtissmuseum.org) located here.

With water, wings and wine, Hammondsport on Keuka Lake and the Keuka Lake Wine Trail make a destination worth visiting in any season. If you can't visit the Finger Lakes wineries for tastings and purchase, you can order your favorite wines from the wineries directly (assuming you live in a direct ship state).

 

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 Chevre Puff Napoleons over Arugula Salad

5 sheets phyllo dough, thawed

1/3 cup butter, melted

1 cup First Light Roasted Garlic Chevre (First Light Farm & Creamery, Bethany, N.Y.)

2 eggs

1/4 cup fresh chives

1/2 cup sour cream

1 cup fresh arugula, rinsed and drained

1/4 cup roasted red peppers, thinly sliced

Balsamic vinaigrette

 

Preheat oven to 350 degrees F.

Lay a sheet of phyllo on your counter and lightly brush with melted butter. Repeat with remaining layers. Slice phyllo stack into 24 rectangles. Transfer to a sprayed baking sheet or muffin pan (if you would prefer bowl appearance).

Combine chevre, eggs, chives, and sour cream in a mixing bowl and blend well. Transfer to a pastry bag to pipe or spoon into phyllo. Bake in preheated oven for 12 - 15 minutes until phyllo is golden brown and filling is hot.

Assemble the salad by placing a hearty pinch of arugula off center on a plate. Top with peppers and drizzle with vinaigrette. Place the cheese puff on the other side.

 

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Roasted Red Pepper Stuffed Chicken

Recipe provided by Switzerland Inn, Hammondsport.

4 boneless, skinless chicken breasts

3/4 cup roasted red peppers

8 oz. fresh mozzarella cheese (sliced)

2 large eggs (beaten)

1 cup panko breadcrumbs

1/2 cup grated parmesan cheese

1/2 teaspoon Italian seasoning

1/4 teaspoon salt

1/4 teaspoon black ground pepper

 

Preheat oven to 350 degrees F. Spray a large baking sheet with cooking spray and set aside.

Using a meat mallet or rolling pin, flatten each chicken breast to about 1/4 inch.

Spread 3 roasted red pepper spears onto each chicken breast; top each with mozzarella cheese, about 2 ounces of cheese per breast. Carefully roll up the chicken and secure with toothpicks.

Place the beaten eggs in a pie plate or shallow dish. In a medium bowl, combine panko crumbs, parmesan cheese, Italian seasoning, salt and pepper. Dip each chicken breast in the eggs and then into the panko parmesan mixture. Make sure the breasts are well coated. Discard any extra mixture. Place chicken on the prepared baking sheet.

Bake 40 - 45 minutes or until chicken is no longer pink in center and the chicken is golden brown. Serve warm. Note: Make sure you remove the toothpicks before eating.

 

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Herb Roasted Pork Loin

1 pound boneless pork loin, with fat left on

1 tablespoon salt

2 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves

1 teaspoon dried basil or 2 teaspoons fresh basil leaves

1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary

 

Preheat oven to 475 degrees F.

Place the pork loin on a rack in a roasting pan. Combine remaining ingredients in a small bowl. With your fingers, massage mixture onto the pork loin, covering all of the meat and fat.

Roast the pork for 30 minutes, then reduce heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When internal temperature reaches 155 degrees, remove roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook as it rests.

 

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Ricotta Gnocchi with Pesto Cream Sauce

Serves 10 - 12.

 

Gnocchi

1 pound fresh ricotta

1 large egg

1/2 cup grated parmesan

1/2 cup bread crumbs

1 tablespoon melted butter

1 tablespoon extra virgin olive oil

Flour for rolling gnocchi

 

Combine all ingredients in a large bowl until dough is firm (about 1 hour). Roll out in large strands, pinch off 1 inch pieces. Put on plate and back in fridge. Boil gnocchi about 3 minutes or until floating. Pour pesto cream sauce over.

 

Pesto Sauce

1 cup chopped basil

1/4 cup olive oil

3 tablespoons truffle oil

1/4 teaspoon salt

1/4 teaspoon ground pepper

1/2 cup heavy cream

1/2 cup pine nuts

 

Combine all ingredients in a blender and pulse until all combine; add nuts as desired.

 

Ann Hattes has over 25 years experience writing about both travel and food for publications both in the US and internationally. A senior living in Wisconsin, she’s a member of the International Food, Wine and Travel Writers Association and the Midwest Travel Writers Association.

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