Channing Daughters Ramato 2021
Pair this Ramato with hard cheeses, charcuterie, fish, chicken, and pork preparations that include spices, nuts, grains or squash. Exotic, lightly spiced, and earthy foods will work marvelously with this wine. The 2021 Ramato will also be a great addition to the table year-round with its cornucopia of savory and sweet aromas juxtaposed by dryness and complex texture.
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The foremost commitment at Channing Daughters Winery is the care of the grapevines and the quality of wine in the bottle. Their priorities are deliciousness and reflection of their place! Starting with intense and careful culture of their vines to the hand-picking of ALL grapes, gentle whole cluster-pressing of white fruit, stomping by foot with punch-down by hand of red grapes, and gravity bottling, their methods remain traditional and artisanal. Wine is grown by hand at Channing Daughters. They are proud of every single bottle and are excited about your interest in our wines.
Channing Daughters allows their wines to naturally express the earth that grows them. Small and unique vineyard lots of grapes are fermented and bottled separately, bearing a Vineyard Designation and Appellation of Origin. Channing Daughters is proud to produce wines bearing all three Long Island AVA’s. The North Fork of Long Island, The Hamptons, and Long Island are all utilized. Whether it is a varietal Sauvignon Blanc from the Mudd Vineyard on the North Fork, Blaufrankisch from their Sylvanus Vineyard on their Estate in Bridgehampton or a blend of varieties and vineyards like their Vino Bianco, which bears a Long Island AVA, they believe in celebrating the place, vineyards and region from which they are lucky enough to produce wine. They are also grateful to be working with mature vineyards. Their own Sculpture Garden Vineyard was planted in 1982 and the Mudd Vineyard on the North Fork (one of our most prized sources) was planted between 1975 and 1983.
They are interested in continually pushing the boundaries of what is possible in their vineyards, their cellar and their region. Currently they are producing about fourteen thousand cases of wine a year spread across nearly three dozen different bottling’s. They strongly believe there are different foods, occasions, people, seasons and moods that demand different flavors, smells, textures and styles of wine. To this end they create single vineyard varietal wines and blended wines, wines made with indigenous, wild yeast as well as selected yeast, and occasionally a blend of both. Some wines are filtered and fined, some are not. Stainless steel tanks and barrels as well as French, Slovenian, American and Hungarian oak barrels are used in various sizes, formats, percentages and ages. They will co-ferment white and red fruit. They enjoy fermenting some white wines on their skins. They seek deliciousness. They do everything by hand in small batches with lots of love and attention in order to fulfill their commitment to quality wine in the bottle.
A far-reaching peninsula extending into the Atlantic Ocean from the city of New York, the Long Island appellation includes The Hamptons and North Fork AVAs. With a maritime climate and conditions not unlike that in Bordeaux, the region excels in the production of Bordeaux varieties, namely Merlot and Cabernet Franc.
Showing a unique rosy, purplish hue upon full ripeness, this “white” variety is actually born out of a mutation of Pinot Noir. The grape boasts two versions of its name, as well as two generally distinct styles. In Italy, Pinot Grigio achieves most success in the mountainous regions of Trentino and Alto Adige as well as in the neighboring Friuli—all in Italy’s northeast. France's Alsace and Oregon's Willamette Valley produce some of the world's most well-regarded Pinot Gris wine. California produces both styles with success.
Where Does Pinot Gris / Pinot Grigio Come From?
Pinot Gris is originally from France, and it is technically not a variety but a clone of Pinot Noir. In Italy it’s called Pinot Grigio (Italian for gray), and it is widely planted in northern and NE Italy. Pinot Gris is also grown around the globe, most notably in Oregon, California, and New Zealand. No matter where it’s made or what it’s called, Pinot Gris/Pinot Grigio produces many exciting styles.
Tasting Notes for Pinot Grigio
Pinot Grigio is a dry, white wine naturally low in acidity. Pinot Grigio wines showcase signature flavors and aromas of stone fruit, citrus, honeysuckle, pear and almond. Alsatian styles are refreshing, expressive, aromatic (think rose and honey), smooth, full-bodied and richly textured and sometimes relatively higher in alcohol compared to their Italian counterpart. As Pinot Grigio in Italy, the style is often light and charming. The focus here is usually to produce a crisp, refreshing, lighter style of wine. While there are regional differences of Pinot Grigio, the typical profile includes lemon, lime and subtle minerality.
Pinot Grigio Food Pairings
The viscosity of a typical Alsatian Pinot Gris allows it to fit in harmoniously with the region's rich foods like pork, charcuterie and foie gras. Pinot Grigio, on the other hand, with its citrusy freshness, works well as an aperitif wine or with seafood and subtle chicken dishes.
Given the pinkish color of its berries and aromatic potential if cared for to fully ripen, the Pinot Grigio variety is actually one that is commonly used to make "orange wines." An orange wine is a white wine made in the red wine method, i.e. with fermentation on its skins. This process leads to a wine with more ephemeral aromas, complexity on the palate and a pleasant, light orange hue.