We love a crisp rosé just as much as the next person, but this summer, we’re noticing orange wines in bloom at restaurants across the city.

Orange wine is essentially the opposite of a rosé. A rosé is a light red wine; orange wine is actually a dark white wine. Orange wine is a category of these dark whites — the color isn’t Nickelodeon orange, per se, but rather something more golden or brownish in color.

“What winemakers would do is say OK, let’s treat our whites like reds,” says Laura Maniec, the master sommelier and co-founder of Corkbuzz Wine Studio. “What historically we do is separate juice from skins in white wine. Now let’s ferment our white juice with white skins and see if it does anything.” It does do something, after all — create the orange-y vino that’s got a flavor a bit different from your usual pinot blanc.

“Expect something more oxidative in nature,” she says. One way to figure out if you’ll like it: Are you more the type who likes a freshly-cut apple, or an apple that’s been sitting out for a bit and is a little less tangy? If you prefer the latter, orange wine may be your new go-to.

“It will be a departure from that fresh and zippy style,” Maniec adds. “You get texture like a red but it’s refreshing like a white.”

The one thing you might not like about orange wine? The sticker price. Indeed, “it’s very hard to find an orange wine under $20,” Maniec says.

Where to drink it

Felice 64
1166 First Ave., 212-593-2223
The rustic Italian restaurant offers one from Azienda Agricola COS in Sicilia, Pithos Bianco, for $17 a glass.

Tocqueville and 15 East
Tocqueville: 1 E. 15th St., 212-647-1515
15 East: 15 E. 15th St., 212-647-0015
There are two by-the-bottle options, a 2006 Vitovska Amphora Vodopivec Friuli Italy ($140), and a 2003 Ribolla Gialla Amphora Gravner Venezia Giulia ($195). Says Hiromi Kiyama, the sommelier at 15 East: “The Vodopivec wine is somewhat ethereal: hazy-rose-colored, smokey and honeyed and full of minerals. The Gravner is a white wine that drinks like a red: weighty, tannic and dry. We have them on our list because they are delicious with food and because they are adventurous.”

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Drew Barrymore’s got a lot going on — between making movies, working on her new makeup line and raising her newborn baby girl, the star could certainly use a glass of wine at the end of a day. Now, when that mood strikes, she’s got just the bottle to turn her — her new Barrymore Wines, which just became available at www.barrymorewines.com. Up first is a Pinot Grigio, a full-bodied vino with hints of apricot and citrus for a modest $20 a bottle. We had her tell us what went into it.

How long had you had the idea to create your own wine? What did it take to make your idea into a reality?
I have always been interested in the art of winemaking and how a bottle of wine can bring family and friends together for a memorable evening or a casual conversation. To have the opportunity to create my own collection and be part of the process was what led me to launching Barrymore Wines.

What was the testing/tasting process like?
I traveled to Italy and spent time in the Triveneto area where the grapes are grown. I knew I wanted my first offering to be a Pinot Grigio so my goal was to create a wine that was refreshing and subtle yet complex. We had a lot of tasting until we found the one that had all of these qualities in a glass. One of my favorite parts of the process was creating the label. It was a group effort led by talented artist Shepard Fairey, he was able to use my grandfather’s crest to create a traditional yet modern look.

What foods do you like to pair your Pinot Grigio with?
Barrymore Pinot Grigio can really be enjoyed and paired with a variety of foods. I love having a glass with a light pasta or seafood dish.

What charities will benefit from the wines, and why was that important to you?
Giving back to the community is very important to me and it is something I always layer into all of my projects. I have worked and supported various charities over the years including ASPCA, Project Angel Food and the Los Angeles Gay & Lebsian Center, and I will continue to support them through Barrymore Wines.

Follow Meredith Engel on Twitter @MeredithAtMetro.

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For many of us Hurricane Sandy is a thing of the past. We lost power for a few days and couldn’t ride the subway to work for a while, but that was about it. Others, though, are still grappling with the aftermath of the storm.

Members of the wine industry are banding together for an online wine auction that is raising money for Hurricane Sandy relief efforts.

Organized by Union Square Hospitality Group and John Ragan, USGH Wine Director and Master Sommelier, the online wine auction, titled Devine Intervention, will benefit The Mayor’s Fund to Advance New York City.

Participants can bid on 250 wines and experiential packages including a cross-country trip for wine lovers including Napa and Washington.

One hundred percent of the proceeds from the hammer price of each lot sold will be donated to The Mayor’s Fund to Advance New York, which is helping with the Sandy relief efforts by providing hot meals, relief supplies, loans and grants to those devastated by the storm.

Bidders can visit www.de-vineintervention.com through April 7.

Follow Mary Ann Georgantopoulos on Twitter @marygeorgant

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In the Finger Lakes region of upstate New York, there’s a growing excitement, literally. Grapes! Wine grapes, to be more specific. The sloping hillsides, lake breezes and a steady summer sun have always provided the picturesque Finger Lakes region with a healthy grape-growing climate. But until recently, the land was primarily used to grow local Concord grapes that were sold to juice companies.

In recent years, younger generations have taken over the family farms and begun experimenting with wine grape varietals. While the yield can be more profitable, the arduous and artistic process is all the more intensive and comes with a higher risk factor. But with continued growth and a respected product that has gained praise and earned prizes all over the world, the shift seems to be working. Now with 109 wineries, the Finger Lakes have helped make New York the third largest wine producer in America.

Even though the area is known for its cabernet francs, chardonnays, pinot noirs and ice wines, it’s riesling that reigns supreme. With a climate similar to its German origins, the varietal has found a second home here. Ranging from dry to sweet and anywhere in between, each vineyard in the area produces at least one style of Riesling — some make several — and many have won worldwide Gold Medal honors.

A Frank history of the area

The very existence and continual growth of vineyards in New York state can all be attributed back to the bold and successful experiments of Dr. Konstantin Frank. Emigrating from the Ukraine to avoid Stalinism in 1951, Frank revolutionized sustainable growing methods for vinifera (vines imported from Europe) in the 1950s and proved that the region’s crops could not only survive the extreme winters, but could also produce a world-class wine year after year. Opening Dr. Frank Vinifera Wine Cellars in 1962, the family-run business is celebrating its 50th anniversary and is heralded as New York state’s most award-winning winery.

Camaraderie over competition

With a wine trail marked by road signs, vineyard tours and tasting rooms, tourism in the Finger Lakes is increasing. And with several wineries adding inns and high-end restaurants to their properties, many are calling the Finger Lakes the next Napa Valley. Vineyard owners in the area, however, are quick to point out a monumental difference — a unified sense of community. Here it’s camaraderie, not competition, since in this region the vineyard owner is often the farmer, the marketer, the salesman and sometimes even the deliveryman.
“If someone needs a forklift, we let them borrow ours,” says Ted Marks, proprietor of Atwater Vineyards. “And they would do the same for us. People come from all over the world to work here and can’t believe that we want to help each other succeed. We do what we do well. And we do it without pretension.”

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Roaming through the wine store, you’ll come across a ton of labels that sometimes do a disservice to the wine inside the bottle. You can buy “Fat Bastard”, “The Prisoner” or even a wine labeled “Bitch” nowadays. But that shouldn’t stop you from doubting the quality of many of these wines.

A few years ago I remember scoffing at the notion that Francis Ford Coppola could produce a good wine. Here we go again I thought, another celebrity slapping his name on a product to make even more money. “Stick to directing buddy, you have to make up for ‘Godfather III’ eventually,” I thought. But that’s not the case at all. Winemaking runs through generations of the Coppola family, and the Godfather has established himself as a reputable winemaker showcasing the best Sonoma County’s grapes and terroir have to offer. Check out franciscoppolawinery.com to see why this will be my next vacation spot-it is Disneyworld for wine lovers!

This week I am drinking Francis Ford Coppola “Director’s Cabernet Sauvignon 2009.” It is a single varietal, made from 100% Cabernet Sauvignon. Aromatic on the nose with floral and dark berry notes, it is dry but still lively on the palette. I was surprised by the luscious, juicy feel of this wine on the mouth, I usually like my Cabernet a little more austere, but this was very well balanced and a great example of the differences in a California Cabernet when compared to those of the old world tradition. Aging in both French and American oak lends soft smooth tannins to the wine, which is full of ripe, dark fruit like blackberries, plum and cherry. I let the wine breathe a bit and after another sip or two enjoy hints of spice, toast and coffee for a medium to long finish.

It’s funny because I think my original bias against Coppola’s wine may be shared by many. I picked this up for $17 at New Golden Wine & Liquors in Bayside, Queens (probably around $20 in Manhattan), and when I purchased it I asked the store manager what he thought. “It’s actually pretty good” he said and I knew right away he had read my mind. I’d like to try more from the Director’s collection and at this price why wouldn’t I? The “Cinema” blend looks particularly interesting and is the “Director’s Cut” collection flagship wine.

I think I’ll grab a few more bottles, invite some friends over and have a movie marathon to pay homage to the vintner of this delicious Cab…

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Pair it with: Whatever they’re serving at the Halloween party. You bought this one for the “Trueblood” label, so don’t try to get too fancy, OK? That said, it’s an especially easy-drinking bottle of the notoriously versatile wine.

Don’t pair it with: Fangs. Take it from us, there is absolutely no way to negotiate a wine glass around those babies, and it will get harder to resist trying as the night goes on.

More tricks and treats

Vampyre Red Vodka is essentially just vodka with red dye, but we’ll bite. The ruby liquid looks great in the gothic bottle, making it the perfect hostess gift to tote along for the girl who will be cleaning fake blood out of her couch for months.

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“Every so often you eat at McDonald’s — the kids want it or something and it’s the easiest thing to do — and there’s no reason you can’t have a decent glass of wine with it,” he says. “And because fast food is not that intensely flavored, it seems to go well with wines that can stand up to the acidity in the food.”
We checked in for some unconventional pairing tips.

Fried chicken

“With fried chicken, chicken nuggets or fried chicken sandwiches, to overcome the greasiness, you’re definitely looking for something crispy and fruity and lightweight, maybe a Pinot Grigio or un-oaked Chardonnay,” says Dal Piaz. But the rules change once bacon is involved, such as with McDonald’s Chicken BLT: “All the oaky, smoky stuff goes great with the bacon.”

Burgers

For plainer, meaty burgers, Dal Piaz recommends simple reds with big flavors, such as a Grenache blend or a Cotes du Rhone. But, he points out, popular burgers such as the Whopper and Big Mac are really more like sandwiches, with just as many toppings and sauces to consider as the meat. “A Chardonnay actually works well with these burgers,” he says. “They have a grilled smoky flavor, and Chardonnays have a creamy, oaky taste that mirrors it, and there are no tannins to fight the burger.”

Mexican

When it comes to Chipotle, wine pairings aren’t as much of a stretch — Dal Piaz actually enjoyed finding matches for the chain’s veggie burrito. “The food just has a lot more going on. There are a lot of things you can play off of. When you take a second bite, it’s not always identical.”

For Chipotle and other spicy fast fare, he recommends a wine that’s low in tannins with some sweetness and enough acidity to fight off the oils, such as Riesling or Lambrusco. “Bubbles and spice are always a lot of fun,” he adds.

Follow Monica Weymouth on Twitter @MonicaatMetro.
 

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In an article for Gilt Taste, Clark Wolf, founder and president of his own New York and Sonoma-based food and restaurant consulting firm, says the duo make a “lousy match.” He cites a 2006 study in which winetasters reported flattened results when cheese was involved in the process. Apparently, the concept that wine and cheese compliment each other is a myth!

What’s next — peanut butter and jelly announce they actually hate each other?!

“We harbor the assumption that finding the right wine for your cheese
will make them both sing,” wrote Clark.  “But really, much of the nuance and many of the
most treasured flavor dimensions of a wine—berry, dried fruit, oak,
mushroom, vegetal and bell pepper aromas—are actually greatly diminished (if not lopped off totally) when your mouth is full of butterfat.”

If this is all too much to bear (or if you have a wine and cheese party planned this weekend), don’t panic. Wine and cheese might be inclined to engage in a few post-break-up booty calls. Clark says some combinations are perfectly “OK,” like sauvignon blanc with goat cheese or oaky chardonnay with an aged sharp cheddar.

Clark also says beer, ale, hard or soft cider, pear juice, smoky single malt scotch and port are all better partners for cheese. We know it’s hard to imagine, but remember how jilted you felt when Brad Pitt split from Jennifer Aniston for Angelina Jolie? But now enough time has passed and we’ve accepted them as a couple and must admit, they’re pretty good together. Maybe someday cider and cheese will be the new Brangelina.

For now, we drink to you, wine and cheese! It was great while it lasted.

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Australian wine company Auburn Estates (yes, the members of AC/DC are Australian) will release four wines in honor of the band, according to gibson.com:

–AC/DC Back in Black Shiraz (dry red)

–AC/DC You Shook Me All Night Long Moscato (sweet white)

–AC/DC Highway to Hell Cabernet Sauvignon (dry red)

–AC/DC Hells Bells Sauvignon Blanc (dry white)

This is the first time winemakers have really let their creative (and musical) juices flow. Other bands that have started wine labels or collections include Whitesnake, KISS, Motörhead, Queensrÿche and Warran.

Cheers to rock n’ roll!

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According to The Telegraph, The University of Barcelona and the Spanish National Research Council (where else would this study take place??) found that substances in grapes protect skin cells from damage.

Apparently, the flavonoids in the fruit can prevent a chemical reaction that causes cells to die. Before you go splashing your face with pinot grigio, consider this: Marta Cascante, the research project director, says the findings might be helpful in developing skin creams and other products.

“This study supports the idea of using these products to protect the skin from cell damage and death caused by solar radiation, as well as increasing our understanding of the mechanism by which they act,” she told the Telegraph.  

But still, drinking an extra glass might not hurt.

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The origin of the name ‘Soave’ comes from the Suevians, a people of German descent who moved to Italy with Alboin, the Longobard King, in the 6th Century.

2. Soave’s lively acidity make it a perfect complement for Japanese cuisine

Sushi, sashimi and tempura dishes have a complementary delicacy and lightness. Also, Soave should be chilled — but not ice-cold.

3. Soave is for lovers

The vineyards of Soave are scattered across the hillsides of the Veneto east of Verona, the home of Romeo and Juliet. Just 50 miles from Soave is that other romantic Italian city, Venice.
 
4. The main varietal in Soave is Garganega

Garganega?is an indigenous grape that found an ideal habitat in the volcanic soil of Soave. With a long viticultural history dating back to the Roman era, Garganega is referred to frequently in Italian literature. Eons ago, the Soave area was covered by a tropical sea as evidenced by saline sediments in the soil that are expressed in the wine.

5. The Soave Wine Road is an excellent way for travelers to experience Soave.

Roughly 30 miles long and passing through 13 wineries, this road showcases historic landmarks and architectural attractions, museums, fine restaurants and the landscapes of the Verona hills with their abundant olive and cherry trees.  metro
 

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“In the first quarter of 2011, it surpassed even reisling in sales,” she says. “And in 2010, it’s gone up 124 percent. By way of comparison, malbecs, which is considered another hot variety in wine, was up only 6.4 percent.”

Gallo attributes their Moscato’s success to the low price point, as well as a younger generation of wine-buyers. “People between the ages of 25 and 43 are discovering it because it’s such a very versatile grape. They are really responding to the tropical notes.” Women also seem to be snapping it up. “It’s lighter and some would say it’s sweeter,” she admits. “But when I serve it to men, they like it too.”

What to pair with Moscato

“It pairs really well with sharp and strong flavors. From an entree standpoint, I love to pair it with something spicy, such as Indian or Thai food. The flavors marry really well,” says Gallo.  “It’s also great with dessert. One of my personal favorite recipes is Moscato with strawberry shortcake. The two really complement each other.”

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As vineyard owners push to allow wine to be sold in supermarkets — it’s currently illegal to do so -— they now claim they lost thousands of dollars over the past two years. That’s because they say liquor-store owners are boycotting local New York state wines because of vintners’ campaign to end a 1933 law that’s keeping it off the supermarket shelves.

“The supermarkets have a bigger buying power, and we’d probably sell more wines in them because most people prefer one-stop shopping,” said Roman Roth, who owns Wolffer Estates in Long Island’s East End wine country. “But mom-and-pop liquor stores won’t stand a chance against these big super market chains.”

In a March 25 poll conducted by the Rochester Business Journal, two-thirds of New Yorkers said they would like to see wine stocked on grocery-store shelves next to beer and bottled water.

Liquor-store owners and underage-drinking critics rallied in Albany in 2009 against the sale of wine in grocery stores.

But wine in markets “would provide a much-needed boost to the New York State wine industry,” Jennifer Carlson, a spokeswoman for the New York Wine Industry Association, told Metro. “It would also result in increased revenue for the state.”

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At the same time, the wine-making industry on the East End of Long Island is growing at an unprecedented rate.

“Gen X is waking up to the pleasures of wine,” said Roman Roth, chief winemaker for Wolffer Estates and Roanoke Vineyards. “We had a 15 percent sales increase at Wolffer last year. It’s a snowball effect. It’s more fashionable to drink wine now than beer.”

In a little over 30 years, the Long Island wine industry has skyrocketed from one small vineyard to 3,000 acres of vines and over 30 wineries. It is the youngest and fastest-growing wine region in the state.

But it wasn’t always easy to get drinkers to take Long Island wines seriously.

“In the mid-70s, the vineyards in Long Island were run by people who had other careers and an intense love of wine,” said Roth. “Now there are more wine-making professionals in the area — and it shows in the world-class wines we produce.”

Long Island wines, on average, have a lower alcohol content than California wines — which some vintners say helps the region’s growing popularity. Long Island wines have a 12.5 percent alcohol content, compared to an average 14 percent alcohol content of those on the West Coast.

“Maybe it’s the down economy or the medicinal effects, but people are drinking more wine,” said Peter Carey, the tasting room manager at Osprey Dominion Vineyards in Peconic. "It’s a good thing. I’ve noticed in restaurants that since men are drinking more wine, a couple will now order a bottle; before it was just a glass for the lady.” 

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