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Pindar Cuvee Rare Champagne (Gold Medal) 1997
Pindar, the name derived from the great Hellenic poet from Sparta, was founded in 1979 by the entrepreneurial Dr. Herodotus "Dan" Damianos. Starting off with just thirty acres of uncultivated land, Dr. Damianos envisioned the grand possibilities for his fledgling vineyard. His dream is being actualized for the ever expanding Pindar currently encompasses nearly 550 acres of prime viticultural property and is Long Island's largest and most prestigious vineyard. Sixteen different vinifera varieties are grown at Pindar including Cabernet Sauvignon, Merlot, Chardonnay, and lesser known varieties such as Viognier and Syrah.
Whether designing a proprietary blend or a rich, elegant, pure varietal, Pindar takes meticulous care and pride in producing the finest wine available for consumption. In doing so Pindar has become a name synonymous with quality and reliability. So we welcome you to sample our liquid poetry, and be moved!
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.
Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special. Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.
The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, dead yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasty flavors. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.