Page 27 - Leisure Living Magazine July 2019

Summer Whites.... Gifts From Our Great Lake Erie For Wine Lovers
By Doniella Winchell, Executive Director, Ohio Wine Producers Association
The zucchini will soon take over the garden, the weeds in the lawn are growing, the tempera- tures are soaring, the dog days of summer will soon be here: this is the season to enjoy a great glass of chilled white wine.
We are fortunate to have Lake Erie provide us growing conditions that experts describe as ide- al for ‘cool climate’ viticulture. Our warm days, cool nights and extended dry fall weather yield grapes that produce truly great Germanic style wines. Our whites are clean and fruity, are distin- guished by good structure and bold acid ‘back- bones’ balanced often, by just a hint of sweetness. Their amazing aromatics are delightful and their and fresh flavors linger on the palate.
Probably the ‘crown jewel’ of our Germanic style whites is Riesling. (Heinemans version is winning national acclaim.) The area has been producing literally world class varietials from this grape for nearly three decades, including those grown on North Bass or more traditionally known as Isle St. George.
Riesling, as a variety can be produced in a variety of versions. Some are quite dry, others range in sweetness from one percent up to three. In each case, the winemaker matches the fruit harvested in the fall with his consumers’ prefer- ences and creates a palate pleasing finished wine.
Explore a Lake Erie white wine this summer.
Dryer Rieslings are noted for their subtle citrus undertones, with hints of grapefruit in the finish. Sweeter versions evidence melon and peach in the nose and on the palate. These soft whites work wonderfully with nearly any light summer entrée. In the upcoming decades, many more national accolades are sure to come to this corner of the wine world.
A second regional white wine which is helping to shape our future is made from the grape variety, Pinot Gris. In its dryer, Alsatian style, it is called Pinot Gris. When made in an Italian style with a hint of sweetness, it is labeled Pinot Grigio. When discussing the attributes of Lake Erie Pinot Gris’ and Grigios, winemakers use phrases like ‘green apples,’ ‘olives,’ ‘herbs’ and ‘fresh cut grass’ to de- scribe their wines. This variety works especially well with white pasta sauces, grilled salmon and fresh Lake Erie perch or walleye prepared nearly any way.
And as our vintners have hone their skills, they have begun to grow and vinify a large array of ad- ditional options: certainly classic Chardonnays will be every popular, Gewürztraminers [a won- derful white with ‘spicy’ overtones, likely the best grown in the region comes from Firelands which has a long list of national medals and accolades], along with our hybrid Vidals and Seyvals and a myriad of white blends.
And then there are the natives: Niagara grapes produce a wonderful, aromatic wine that, accord- ing to most who love it “tastes just like the fresh grapes from which it comes.” It is sometimes labeled as a varietial, but often is used in blends named Sauterne or with a fanciful name created by the winemaker. Catawba too, while having pink skin as a grape, often is made into a refresh- ing summer white.
So many wines......so many to explore on a warm summer evening. So as you make plans for a light summer meal soon, complement your en- trée with a truly great, regionally produced Lake Erie white wine.
For additional information: dwinchell@Ohio- Wines.org.
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