Beer, Wine, and Booze · Day Trips

A Midwinter’s Day in the Lehigh Valley

Between the melting mounds of old, dirty snow and the perpetual construction in the neighborhood, we had a strong urge to get out of the city yesterday. So, we made a return trip to of our favorite local wineries: Pinnacle Ridge and Galen Glen, both in the Lehigh Valley. As Craig Laban noted in his 2014 article, Lehigh Valley white wines are remarkable, but Pinot Noir is also served well by the cooler climate. On this trip, however, we weren’t so much sampling recent vintages as a stocking our wine cellar. (Please note that by “wine cellar,” I simply mean a cleared out space space on the floor and shelves of our basement pantry, which remains a fairly steady temperature year-round.) Tasting the wines with that specific intent altered the experience. Rather than deciding which wines I liked best, I was deciding which wines I liked that were also most versatile.


From Pinnacle Ridge, we brought back the Cabernet Franc and Chardonnay. The Cabernet Franc has a nice, light mouthfeel and herbal, peppery taste that is slightly tannic. While the tannins could soften over time, I don’t think it will be hanging around that long. Unusual for us, we also picked up two bottles of the Chardonnay – the oaked one, mind you, and not the one fermented in stainless steel tanks. Over the winter, I found myself wanting a glass of oaked Chardonnay along with roasted whitefish or chicken. It may be the presence of butter in those dishes, or my own association of butter and oaked Chardonnay, but eating them without the wine was feeling incomplete.

From Galen Glen, we brought home a full case, eight bottles of which are the Stone Cellar Gruner Veltliner. I’ve written about this wine on several occasions before, so there isn’t much new that I can say about it. It’s delicious, fragrant, and beautifully balanced, and I can’t imagine it not improving any food it’s paired with. It’s also complex enough that I can imagine drinking eight bottles without tiring of it. We also brought home two bottles of the Stone Cellar Gewurztraminer and two of the Stone Cellar Riesling. The Gewurztraminer has a heavily floral nose and tastes of tropical fruit. I imagine pairing it with curries or spicy food quite easily. The Riesling is bracingly acidic, and it somehow manages to evoke most of the citrus fruits in a single glass. If I could ever convince the relatives to come here for Thanksgiving, this would be the wine I would serve, but this wine is so refreshing, it will work with just about anything.

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