Ep 96: New York State: The Finger Lakes Part 3 with Richard Rainey from Forge Cellars

To download the transcript CLICK HERE Welcome back to part 3 of our four-part series on the Finger Lakes wine region. I am joined by Richard Rainey, Managing Partner of Forge Cellars. His energy is going to make you feel on top of the world. Of course we will talk a little bit about Seneca lake, where they are based, but we will be discussing their use of wild yeasts and how that affects the fermentation and flavours compared with commercial yeasts. Richard will be talking about all the interesting things he is doing out in the vineyard to be more sustainable and you will learn why geology has a huge effect on the flavour of his Rieslings. If you want to skip ahead: 2.42: Chat with Richard 2.32: Richards story in the wine world 6.07: What it’s like to enter into the Finger Lakes 8.28: The distance between all the lakes 11.11: The superstar winemaker of Forge Cellars and his history 17.24: Why is the focus of Forge Cellars Bone Dry Riesling 20.39: Discussing the low intervention in the winery and using wild yeasts 22.29: The difference between fermenting with commercial V wild yeasts 29.42: Sustainable farming in the vineyards and talking about cover crops, indian runner ducks and low weight tractors 39.25: Talking about the Classique Dry Riesling 40.56: Tasting the Classique Dry Riesling 2020 43.32: The mother rock of the finger lakes, the salt mines and how this affects the flavours of the Rieslings Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat or on email: [email protected] Until next time, Cheers to you!