That’s what you seem to want! I’d like to show you a comment from the original post:
“One of the people responsible for developing those grape varieties you spoke about was Gary Woodbury, a former chemistry teacher at FHS and owner of Woodbury fruit farms. Welch’s didn’t always treat local farmers well, and having other options became desirable. He and my dad (and others?) ran experiments with lots of strangely-named grapes and made wine for years. I remember wathcing the tastings at dinner: uncork it, talk about it for a half an hour, and then grimace and spit when it was horrible. Several worked out well though, and Gary left teaching to become a vintner for a while as the operation grew. They had a spumanti and a champagne that was pretty good, and western NY State is on the map in the world of wine.”
Woodbury Vineyards is on the Seaway Trail. If you ever get to NY State please start in Chautauqua County (it’s 1.5 hours west of the Buffalo airport but worth it) and make sure not to miss the Adirondacks. We took a trip up there a few years ago with Jim’s folks and it’s something we’ll all remember fondly (I hope). Niagara Falls is a powerful reminder of what water can do, as well as the Erie Canal, Finger Lakes et al.
The comment came from a gentleman I grew up with and knew in grade school. I think we had a mutual crush on each other in the fifth grade and he even carved me a wooden violin but was too shy to give it to me. We touched base nearly ten years ago and he’s a great guy, architect and pilot, smart guy. I wish him well in his endeavors and will have to let him know how the grape dishes turn out! Cheers, Dee
Cooking with Dee 