New York Wines & Dines!

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New York Wines & Dines

Cheers!

April is New York Wine Month—the perfect time for you to discover the new world of world-class wines: New York.

Throughout the State, more than 300 fine restaurants and wine shops are featuring New York wines all month long. It’s the perfect time to taste the newly released wines from the 2007 vintage, which was the best in over 15 years.

New York now has over 230 wineries in the Long Island, Hudson Valley, Finger Lakes, Thousand Islands, Niagara Escarpment, and Lake Erie regions as well as other parts of the state. More than 276 wines from 92 wineries are being featured by participating restaurants and wine shops, including many of the 400 Gold medal winners from national and international wine competitions in 2007.

New York produces a broad range of wines to suit every taste and budget: dry, semi-dry and sweet; red, white and rosé. Try a glass of a new wine at one of the restaurants, then purchase it at a nearby wine shop. And visit the winery this summer and fall to taste all of their products.

This web site contains all the information you need to find the restaurants and wine shops near you. Just find your market, pick your restaurant or store, and treat your taste buds. You’ll also be supporting your neighbors, and boosting New York’s economy.

We invite you to Uncork New York—and taste the excitement.

		Featured Recipes

Heirloom Tomato Salad
Yield: 4 portions

2 Large Heirloom Tomatoes
3 Medium Heirloom Tomatoes
4 Small Tomatoes
Maldon Sea Salt
Fresh Ground Pepper
Extra Virgin Olive Oil
Balsamic Vinegar
Fresh Chevre Goat Cheese
Fresh "Bush" Basil

Wash tomatoes with cold water – never refrigerated tomatoes.
Slice large tomatoes into ¼ inch pieces.
Cut medium tomatoes into quarters.
Split small tomatoes in half.

Place tomatoes on a plate decoratively with mix and match colors.
Season them with Maldon sea salt and fresh ground pepper.
Dress the salad with extra virgin olive oil and balsamic.

Quaint
Apple Crostada
(yield: one 9" tart)

Tart Dough
1 cup AP Flour, plus extra for rolling dough
'/z tbsp Sugar
Pinch Salt
3/4 stick Cold butter, cut into small pieces
!/2 cup Cold water

Apple Filling
6 Granny Smith apples, peeled and cored
l/z cup Light brown sugar
1A tsp Ground cinnamon
1A tsp Ground ginger
1 tbsp Cornstarch
Pinch Salt
Powered sugar for dusting

1. Preheat oven to 425 degrees.
2. Combine dry ingredients in a large bowl and work half of the butter into the
mixture, until it is has the texture of coarse oats.
3. Work the remaining butter into the dough until the largest pieces of butter are the
size of lima beans.
4. Dribble cold water, 1 tbsp at a time into the mixture until a rough ropy dough
forms.
5. Gather into a ball and refrigerate while preparing apple filling.
6. Thinly slice apples and toss with remaining ingredients, shaking off excess sugar
mixture.
7. Sprinkle a little flour on a countertop and roll out the dough into a circle. Gently
lift and place on a sheet tray.
8. Arrange apples, overlapping them slightly on the rolled out tart base. Fold up the
edges of the tart dough to create a shell.
9. Bake 20-25 minutes or until crust is slightly browned.
10. Let cool, then dust with powdered sugar before serving.

Also visit these New York State sites: www.newyorkwines.org | www.state.ny.us

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