Riesling from New York’s Finger Lakes

Making wine in the Finger Lakes of New York is no easy task. As America’s coldest established wine region, achieving the right ripeness levels can be difficult. That’s partly why Riesling is such a star. The white grape variety ripens late in the season, which offsets the risk of late spring frosts and allows them to hang on the vine longer to develop the concentrated sugars and complex flavors needed for serious winemaking. It’s well worth the trouble. Riesling from the Finger Lakes is typically crisp with vibrant notes of citrus, apple, peach and sometimes honey. They’re also extremely versatile, pairing well with everything from pulled pork to fruit-based desserts.

Lodi Zinfandel

Lodi is a historic Gold Rush town in California’s Central Valley, and is also the unofficial Zinfandel Capital of the World. The region has the highest concentration of old vines in America, some dating all the way back to the 1800s. Since these gnarly, ancient vines have to work a bit harder to reach nutrients, they naturally grow fewer grapes. And, with this lower yield, the remaining berries have richer, more concentrated flavors. Combine that with Lodi’s sunny climate and you get intensely fruited Zinfandel. A great choice for bold char-grilled favorites, like burgers, ribs and more.