All posts tagged: new york cork club

New York Cork Club April Selections

Our April selections for the New York Cork Club have been posted and are on their way to Cork Club members. The New York Cork Club is our monthly wine club exclusively featuring New York State wines. Each month members receive 2 wines chosen by New York wine guru Lenn Thompson. This month, Lenn selected two whites that compare and contrast very well.

First up Keuka Lake Vineyards’s Reserve Vignoles 2007. Sold out at the winery, Lenn got the last case available. Vignoles is a hybrid grape used in late harvest and dessert wines. Lenn’s tasting notes find the nose “rich and fruity with intense ripe (almost over-ripe) pear aromas mingling with those of musk melon and peach skin” with a medium to full-bodied palate that is similarly ripe and intense. We’d add that it had pineapple notes, which are typical of this variety.

Lenn also got his hands on an advance case of Raphael Vineyards’s Naturale 2008. Made with wild yeasts and unfined and unfiltered, this represents Raphael’s winemaker’s first foray into natural winemaking. Lenn found it to be complex and intricate with aromas of ripe Gala apples, apple blossom, roasted nuts, sweet herbs, lemon zest and toasty yeast. We tried the Naturale 2008 with fava bean puree and it was delicious. The crispness of the wine counters the creaminess of the puree and the herbal notes of the wine complemented the freshness of the fava beans.

For Lenn’s detailed descriptions of the wines and his tasting notes, click here.

Greene GrapeNew York Cork Club April Selections
read more

Pork Dijonnaise a la Guy

We have French guests in town who treated us to a home-cooked meal last night. Simple and delicious, we thought we’d share our approximation of the recipe. Since the dijon mustard does the work of fresh herbs or spices in this recipe, make sure you use a quality dijon.

For wine, we uncorked the Bridge Lane Cabernet Franc – one of this month’s selections from the New York Cork Club. They were tickled to try a local wine, which they compared favorably to a Chinon. Lesson here: when entertaining European guests, don’t be afraid to uncork New York!

Pork Dijonnaise a la Guy


2 tablespoons unsalted butter
6-8 pork cutlets approximately 6 oz. each and about 1/2 inch thick
dry white wine (Guy used our Rayun Sauvignon Blanc)
1 tablespoon dijon mustard (Guy used regular, not grainy “country-style”)
1-2 tablespoons heavy cream

In a large skillet over medium heat, melt butter. When butter is hot but not browning, put pork cutlets in skillet and cook until browned. Ideally, the edges should be crisp. Remove pork cutlets and set aside on a plate covered in foil to keep them warm. Pour 1/3 cup white wine into skillet to deglaze pan and stir to make sure to free up all the crunchy bits that adhered to the skillet. Add dijon mustard and heavy cream (guesstimate, guesstimate!) and whisk until sauce in pan holds together. Serve individual pork cutlets on plates with sauce spooned over.

Guy served this with a delicious brown rice dish made with cloves and onions and salad with a simple vinaigrette that were so good they deserve their own posts! We could also see serving roasted apples and potatoes because we find apple to be a natural complement to pork.

Greene GrapePork Dijonnaise a la Guy
read more