New York Times column, “The Pour,” highlights 12 Great American Wines. Eric Asimov credits our Dry Riesling 2011: “The label says ‘Dry Riesling,’ but in fact it’s slightly sweet, like an old-school German kabinett riesling from the days before global warming....
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FOOD & WINE MAGAZINE’S WINE GUIDE 2012
The Wine Guide from FOOD & WINE Magazine highly recommends Hermann J. Wiemer in the 2012 issue. The Guide states: "..exhilarating bottlings that rival the best from overseas" and continues with: "This winery in New York’s Finger Lakes region produces some of the...
WINE & SPIRITS – Top 100 Wineries of 2011
Hermann J. Wiemer Vineyard will for the 3rd year in a row receive the prestigious honor of being named among the Top 100 Wineries of the year by Wine & Spirits Magazine. This year we are joined by an additional Finger Lake Winery: Red Newt Cellars who is also...
WINE SPECTATOR – Top 100 Wines 2010
Hermann J. Wiemer joins a list of emerging stars and time-honored stalwarts in Wine Spectators Top 100 Wines of 2010.
WINE & SPIRITS August 2010
Wine & Spirits blind panel tasted 183 American Rieslings over the past 12 months and their critics rated Hermann J. Wiemer Rieslings the highest with 4 of the top 5 Rieslings and 3 or the top 5 dessert Rieslings. See link for full reviews: W&S scores and below...
FOOD & WINE MAGAZINE – Review of Reserve Chardonnay 2003
While the Wiemer estate, under its German founder, is best known for excellent Rieslings, it also capably handles Chardonnay: conjuring soft vanilla and acacia aromas with flavors of apricot and good acidity on the light, crisp palate.
TIMES TRIBUNE – Best Wines Have Sense of Novelty
Every year, wine offers some thing new to discover. New grape varieties or wine producers become popular. For gotten ones make comebacks. Some areas may have a great vintage flop. Entirely new nations and regions emerge on the global scene. For mortals with normal...
WINE & SPIRITS – The Finger Lakes Reach Beyond Riesling
As though clawing their way south toward Pennsylvania, western New York's Finger Lakes reach out across the site of a 500 million-year-old seabed. When glaciers gouged their way along the riverbeds of this region in the last ice age, deep water, shale and fossil lime...
FOOD & WINE MAGAZINE’S WINE GUIDE 2006
The Empire State is the third largest wine producer in the U.S. Much of its output is simple, grapey wines made from the native Vitis labrusca, but New York also makes top-notch wines from Vitis vinifera, the European family of grapes responsible for the world's most...
NEW YORK MAGAZINE – Grape Expectations
From New York Magazine: OENOPHILES PREMATURELY celebrating last month's Supreme Court ruling on interstate wine shipping might just have to sit back and let the intoxicating notion decant awhile. The ruling merely declared New York law unconstitutional, which makes it...
NEW YORK TIMES December 2003
WINETALK by Frank J. Prial on December 31, 2003 for the New York Times The year ending tonight was a good one for wine in America, and not just for the vintage, which, it so happens, wasn't bad. We will have drunk some 264 million cases of wine by midnight, about 14...
FOOD & WINE – Eiswein Fact Sheet
BY RICHARD NALLEY for FOOD&WINE Imagine the perfect, leafy, green, suns truck vineyard, then shift it to winter gray, with grapes hanging on snow-covered vines, and you have a still-life portrait of how ice wines are made. Silky, complex, and gloriously sweet-ice...