Palmer Select Reserve Red 1997

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Product Details


Varietal

Region

Producer

Vintage
1997

Size
750ML

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Winemaker Notes

This classic Bordeaux-style blend has become a benchmark for East End Meritage styles following the tradition of Medoc. Blended from 55% Cabernet Sauvignon, 39% Merlot, and 6% Cabernet Franc, the result is a lush, berry wine with an ample tannin structure, ideal for serving with roasts and game dishes. Featured in the Nov. issue of Bon Appetit an ideal red wine for Thanksgiving dinner.

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Palmer

Palmer

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Palmer, Other U.S.
Not the oldest winery on the North Fork (it celebrated its 1Oth anniversary in 1996), Palmer has become a significant part of the Long Island wine industry. Indicative of its position are the comments of wine writer Howard Goldberg who described Palmer as, "Long Island's most important winery."

Greatly appreciated, along with the other accolades the winery has received in the past decade, the praise reflects the efforts of the Palmer team as it strives to uphold Bob Palmer's pledge of quality. "I've got to be careful," Palmer says, "my name is on every bottle." Each staff member contributes a unique factor much the same as a winemaker selects the best of various lots to craft a special blend.

Because of his long experience in the region, Tom Drozd has become one of the East Ends most knowledgeable winemakers. His grasp of the various components of soil and climate enable him to take advantage of the best of each harvest. The result? Classically structured vinifera wines.

Bob Palmer's marketing efforts have made Palmer the most visible and best known Long Island producer. With his experience in New York's fast track advertising business to guide him, he spends almost six months out of each year on the road selling Palmer.

Looking back on sales experiences which, have taken him as far as the United Kingdom, He notes, "I've seen a dramatic change in the reception we have received since we started our trips in 1987. Today, even if people haven't tasted our wines, they know the name and are eager to try them." Palmer credits an active public relations campaign to this high recognition factor as well as favorable reviews by leading writers in the international wine press.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red 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 resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. 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.

How to Serve Red Wine

A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

How Long Does Red Wine Last?

Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

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Increasingly garnering widespread and well-deserved attention, New York ranks third in wine production in the United States (after California and Washington). Divided into six AVAs—the Finger Lakes, Lake Erie, Hudson River, Long Island, Champlain Valley of New York and the Niagara Escarpment, which crosses over into Michigan as well as Ontario, Canada—the state experiences varied climates, but in general summers are warm and humid while winters are very 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 (from the Eastern European country of Georgia). 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 the hybrid variety, Vidal.

CGM22665_1997 Item# 28020

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