“Red Tail Ridge, owned by former E. & J. Gallo (California) researcher, Nancy Irelan and her husband, Mike Schnelle, is the state’s ‘greenest’ winery, constructed largely of recycled materials and stone found in the vineyards and with geothermal heating/cooling systems.  All supplies used at the winery come from within a 500-mile radius, and drainage ditches, drain tiles, and an irrigation pond minimize storm runoff.  Red Tail Ridge produces the requisite Riesling; a lean, elegant Pinot Noir; and more daring varietals such as Blaufränkisch and Teroldego” (Robinson and Murphy, pg 260).

Red Tail Ridge is also placed among the list of “Superstar” Finger Lakes wineries on page 261.

  -2010 Blaufränkisch

  -2011 Semi-Dry Riesling

  -2012 Dry Riesling (Soon to be released)  

Red Tail Ridge Winery 2010 “RTR Vineyard” Teroldego

Artist Meet and Greet with Stu Chait on Saturday, June 8 from 1pm-4pm.

Come out to the opening art exhibit of Stu Chait’s pieces made especially for Red Tail Ridge. This catered event will take place at Red Tail Ridge’s Tasting Room. Take a look at the exhibit and have the chance to gain a understanding for what the artist was thinking with each piece.

All are welcome to come and enjoy some wine and great artwork from an artist who challenges the context and techniques of watercolor.  Look out for his full bio to be featured on our website soon! His artwork will be displayed in the Tasting Room June through August.

Click HERE to purchase online!

In my oil landscapes, the configuration of luminous, undulating contours and contrasting dark pools and crevices, suggest a primal, feminine essence.  I juxtapose areas of radiance and mystery to imply the opposing forces present in nature, those that stand the test of time and those that give way to change.  More on the exhibit… or visit the  Artist’s Webpage.

Tasting Room Hours: Mon.-Sat. (10:00am-5:00pm), Sun. (11:00am-5:00pm)

On Friday night, March 22,  Opus Espresso and Wine Bar, in downtown Geneva, N.Y., will be hosting a food and wine pairing to be prepared by Chef Heather Tompkins as a part of the Inaugural Wine Symposium of the Finger Lakes weekend event.

The cost is $65 per person. Seating is limited!  Reservations may be made by credit card and are required. Call 585-750-0376 to reserve a seat or for more information.

Tapas

• Blue Cheese-Ginger Risotto Cake drizzled with Local Honey
• Goat Cheese-Smoked Tomato-Sea Salt-Arugula Bruschetta
• Piave-Butternut-Soba Noodle Nest
• Paired w/ Sparkling Rose and Blanc de Noir

2nd Course

• Spicy Scallop Ceviche in won ton spoon
• Pan Seared Scallop w/ brown butter
• Paired w/Dry Rose and Dry Riesling

3rd Course

• Roasted Duck Breast
• (Stuffed Poblano with sweet potato)
• with red chile-mole & avocado-tomatillo sauce
• Paired w/ Dornfelder and Semi Dry Riesling

4th Course

• Tuscan Dry Rub Lamb Chop over fingerling potatoes
• (Panko Crusted Eggplant Steak)
• Garaham Masala Lamb Loin over lentil dahl
• (Stuffed Eggplant with brown rice-date-almond)
• Sautéed Garlicky Spinach
• Paired w/Pinot Noir and Barrel Fermented Chardonnay

5th Course

• Milk Chocolate-Orange-Ginger Mousse
• Buttermilk-Cardamom Pound Cake
• Burnt Caramel Sauce
• Paired w/ Good Karma