Welcome to The Best 5 Minute Wine Podcast. I’m your host Forrest Kelly from the seed to the glass. Wine has a past. Our aim at The Best 5 Minute Wine Podcast is to look for adventure at wineries around the globe. After all grape minds think alike. Let’s start the adventure.**
Our featured winery is Ports of New York as we continue our conversation with Frédéric Bouché Ports of New York, owner-operator.
And then what happened is that my wife and I moved to the Finger Lakes region in 94 because she got a position at Cornell University and was to join the region. So it was kind of ironic after all the years that I was away from it, I fell back into it. And so I built a lot of issues and a lot of antiques and stuff from science here. And that’s one thing that we all for this completely unusual is that I was facing some kind of a little museum of French wine equipment.
So in between, that’s a time you obviously knew your family’s history and the leanings and the influence that they had had had. You had kind of a secret interest in dipping back into that or when you went to school in high studies?
I didn’t I you know, it was a very patriarchal world, not a pleasant place to hang out. So it wasn’t much more about the work.
And so I grew up in that and I just wanted to getaway. And when I went to study in Paris, I was super happy to not be thought of that. Although as we were traveling, my wife and I had a falling fifteen years. So we kept on making our old wine. Where I go or various grapes or you go under your truth. And so I never really left that. And coming in the Finger Lakes, I got in touch with other wine real owners then. And clearly Vienna was interested to get back into it. I understood the value of it, which I had not understood when I was much younger.
You’re having your background and things. Did you bring something a little different to winemaking? Table?
Yes. Here we decided. My wife and I decided to make wines that were different from what is made in the region because there are a lot of other wineries that make all the classic reasoning for that. So we make only French by wine, which means that blended. And we make a lot of that, a wholesale style which is so renewable. We make a bottle final, which is classic. We are talking about different origins, slightly different than the North American notion of a table wine.
In France, a table wine is not necessarily a cheap wine.
Supplying that you can rely on every day and one day is generally very versatile compared to the number of food. I’ll drink it by itself. I don’t fall very high in alcohol, only 12% some currently. We would go higher than that. And when I grow up, I’ll table wines were between nine and eleven for some alcohol. So that’s what we decided to focus on, but also fill these out for our base wines. But also we make too high on the wine, which are fortified wines, all that method wines. And these are a lot truculently. The oldest one is then that is 14 years old and the youngest blend is four years old.
So I don’t know. I’m from you go with a full airline system, but it’s a blend from the intake shooting days.
That concludes part two of our interview with Frédéric Bouché of Ports of New York.
In our final episode, we’ll find out what he likes most about the winemaking industry.
Thank you for listening. I’m Forrest Kelly. This episode of the Best Five Minute Wine podcast was produced by IHSYM. If you like the show tell your friends and pets and subscribe until next time, pour the wine, and ponder your next adventure.
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