I was doubly excited to visit The Old Field Vineyards as I’m a fan of their wines, and I was also eagerly anticipating a lunch of oysters and lobster. The group of journalists I was traveling with was greeted by Kim Tetrault of Cornell Cooperatie Extension Marine Program with a plate of freshly shucked oysters. I was very taken with his chainmail (stainless steel mesh) glove which protects him from the sharp shucking knife. While enjoying the oysters, I tried a dozen Sauvignon Blancs from various local producers. My favorite of the bunch was from Palmer Vineyards. Their 2008 Sauvignon Blanc ($17) went through cold fermentation resulting in a minerally rendition of this grape. I could hardly resist the oyster and Sauv Blanc combo.
Editor’s PickCynthia Sin-Yi Cheng | September 17, 2009
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