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New Customers Save $20 off $100+* with code MAYNEW

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Flat front label of wine
Flat front label of wine

Martha Clara Vineyards Sabor 2007

Other White Blends from New York
    0% ABV
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    Currently Unavailable $8.29
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    4.0 2 Ratings
    0% ABV

    Winemaker Notes

    Sabor is spanish for flavor. This unique and exciting new offering from Martha Clara Vineyards offers natural flavors and aromas of pineapple and coconut. A great acidity and nice sweetness make this wine the perfect accoutrament to any festive gathering.

    This wine is not only unique, but it is versatile. It will taste great by itself, used in Sabor-Gria, mixed into a Sabor-Tini, and where ever else your creativity may take you. Think Latino and Carribean when it comes to food pairings ! Arroz con pollo (chicken and rice), mole verde, jerk chicken, tacos, enchiladas, nachos, etc ! Viva la revolution !

    Critical Acclaim

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    Martha Clara Vineyards

    Martha Clara Vineyards

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    Martha Clara Vineyards, New York
    Robert Entenmann, owner of Martha Clara Vineyards' named the venture after his mother, Martha Clara Entenmann. It all began back in 1898. William Entenmann arrived in America from Germany eager to fulfill his dreams in the "land of opportunity." He opened a retail bakery in the Flatbush section of Brooklyn and began delivering cakes, bread and rolls by horse-drawn buggy. William Jr. followed in his father's footsteps and took over the retail shop on Main Street along with 30 home and delicatessen delivery routes. It was there that he met his wife, Martha Clara Schneider, who was one of the pastry sales girls at that time.

    In 1978, the family agreed to sell the company and move on to greener pastures. For Robert Entenmann this meant a potato farm turned thoroughbred horse farm on the North Fork of Long Island. The neighboring potato farms began to give way to vineyards; it was just a matter of time before he would follow suit

    In 1995 Robert caught the grape bug and planted 18acres of vitis vinifera grapes. Over the next four years his vineyard acreage grew to 112 acres as he anxiously waited for the grapes to come of age. Today, daughter Jackie runs the Long Island vineyards home to over a dozen types of classical European varietals.

    New York

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    An often-overlooked wine-producing state that has recently begun to garner widespread attention, New York trails significantly behind California and Washington in volume produced but is ahead of Oregon. The vast majority of its produce is dedicated to large-scale production of wines made from Vitis labrusca and French-American hybrid varieties, like the common table grape Concord. The quality of New York’s best wines, however, should not be underestimated. Divided into six AVAs—the Finger Lakes, Lake Erie, Hudson River, Long Island, Champlain Valley of New York, and Niagara Escarpment, which crosses over the borders into Michigan as well as Ontario, Canada—the state experiences varied climates, but in general summers are warm and humid while winters are cold and can carry the risk of frost well into the growing season.

    The Finger Lakes region has long been responsible for some of the country’s finest Riesling, and is gaining traction with elegant, light-bodied Pinot Noir and Cabernet Franc. Experimentation with cold-hardy European varieties is common, and recent years have seen the successful planting of grapes like Grüner Veltliner and Saperavi. Long Island, on the other hand, has a more maritime climate influenced by the Atlantic Ocean, and shares some viticultural characteristics with Bordeaux. Accordingly, the best wines here are made from Merlot and Cabernet Franc. The Niagara Escarpment is responsible for excellent ice wines, usually made from hybrid variety Vidal.

    Other White Blends

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    With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    MCV75012870_2007 Item# 96125