Eat First

Central New York local food gift guide 2022

Well, it happened again: The holiday season is here.

Where to shop is a no-brainer: Shop small and local Central New York businesses to find tasty gifts and stocking stuffers the food (and drink) lovers and cooks on your list will enjoy year-round. Following are 11 suggestions.

Hot Crispy Oil: This fiery and flavorful condiment, similar to chili crisp and other chili oils with crunch, is made in the Albany area by John Trimble, a former restaurant owner who created the oil in his home kitchen during the pandemic. The product is made with blended olive oil, fried garlic and shallots, and a “proprietary blend’’ of chili peppers. Try it on rice, noodles, eggs, pizza, tacos, stuffed peppers and everything else you can think of. Buy it at Chuck Hafner’s Farmers Market, Lombardi’s Imports, Vince’s Gourmet Imports, Thanos Imports and other locations. Price: About $10. MORE INFO

The Curd Nerd: Grab a gift box or basket and head over to The Curd Nerd in Syracuse to fill it up with cheesy goodness for the cheese lover on your list. This small shop in Syracuse’s Eastwood neighborhood carries a wide selection of local, New York State and regional cheeses, and you’ll also find cheeses that need a passport to get here, like Parmigiano Reggiano from Italy, orange-hued mimolette from France, and goat cheese from Spain. (All cheeses are not available all of the time.) The Curd Nerd offers gift cards and carries things that go with cheese, like crackers, honey, jams, pickles and boards. MORE INFO

Old Home Distillers minis: ‘Tis the season to imbibe a little, and what’s not to like about a sampler pack of small-batch bourbon, whiskey, rye, and gin from Old Home Distillers in Madison County? Put together a custom box with five of your favorite Old Home craft spirits or pick up an already-assembled assortment of five (50ml) bottles at the tasting room in Lebanon or a local farmers market (Old Home is at the Central New York Regional Market most Saturdays). They’ve got several maple- and spice-infused options that are a natural for this time of year. Price: Varies. MORE INFO

Cheffrey’s Pickles: Sweet treats like cookies and candy canes get all the attention during the holiday season. How about something briny and a bit salty? Fulton-based business Cheffrey’s Pickle Pub specializes in homemade, hand-cut pickles and pickled vegetables (think dilly beans). Varieties include bread and butter, dill, garlic dill, spicy dill – you get the picture. Look for them at 20/East, Cazenovia, Ontario Orchards, Oswego, Nelson Farms Country Store, Nelson, and other locations. Price: $8-$23. MORE INFO

Winosaurs: No, that’s not a typo. Winosaurs are gummy candy dinosaurs made with wine – hence their name. That makes them candy for the 21-and-over crowd. The candies were created by a couple who got married at a winery and were looking for a wine-themed wedding favor. Eureka. They decided to create their own favors and Winosaurs were born. The candies come in flavors like sangria, Moscato, peach Bellini and Rose. Look for Winosaurs at stores like Metro Home Style in Syracuse. Shipping is available to some states. Price: About $7. MORE INFO

Salt City Coffee special holiday blend: Local roaster Salt City Coffee makes it a mission to partner with the Rescue Mission each holiday season. The goal is to spread joy and make a difference in the lives of others. For every purchase of a 12-ounce bag of Salt City’s Holiday Traditions blend, $4 will be donated to the Rescue Mission. Pick up a bag for the coffee lover on your list and grab one for yourself, too – Salt City Coffee’s goal is to raise $1,200 for the Rescue Mission. Salt City Coffee has three locations in Syracuse and one in Fayetteville (formerly Soleil Cafe). MORE INFO

Flour City Pasta: John Stadt uses local and organic ingredients and his own two hands to make the distinctive artisanal pastas Flour City Pasta is known for. The business based in the Rochester area is a regular at the Central New York Regional Market. You’ll find flavors like chili pepper fettuccine, sweet potato pappardelle, spinach garlic linguine, and Cabernet Franc pappardelle – as well as traditional pastas like shells, rigatoni, linguine and fettuccine. Price: About $10/package. MORE INFO

Nav’s Popcorn: You might have visited the seasonal Nav’s Popcorn store in Alexandria Bay to satisfy your gourmet popcorn fix. Did you know they pop up regularly (see what I did there?) at the Central New York Regional Market and have a year-round store in Syracuse (Eastwood)? Nav’s is known for its flavored popcorn, from classics like kettle and cheddar to more unusual flavors, like salt and vinegar, pickle, garlic Parmesan, and Buffalo blend (Buffalo wing and ranch). Grab a bag to stuff a stocking and one for yourself. Price: $4 and up.  MORE INFO 

Beeswax food wraps: OLSEN+OLSEN beeswax wraps are a stylish way to keep food fresh and help reduce the use of plastic wraps and bags in the kitchen. To use, warm the wraps in your hands and mold them over bowls and casseroles, sealing with your fingers. You can also use the wraps directly on food, like half an apple or lemon. The wraps come three to a pack (small, medium and large). They’re washable, reusable and compostable. Price: $16. Available at BeeKind, Syracuse. MORE INFO  

Farm Girl Juicery juices: The struggle to eat healthy during the holiday season is real. Farm Girl Juicery to the rescue. The juice stand, open daily at Salt City Market in Syracuse (and in season at Chuck Hafner’s Farmers Market and Garden Center), features teas, tonics and multiple varieties of cold-pressed juices, which are rich in nutrients and also serve as an immunity boost. Options include green juices made with ingredients like cucumber and kale, and root juices made with things like apples, beets, carrots, oranges and sweet potatoes. My favorite is owner Abigail Henson's Tonic 42, made with alkaline water, lemon, maple syrup and cayenne. Price: About $8. MORE INFO 

Bayside Wood cutting boards: Cheese boards and charcuterie boards are all the rage these days, and a new board makes a great gift for someone who likes to cook and/or entertain – or for yourself. Bayside Wood Products produces cutting boards in a variety of styles and sizes. Their signature products include multi-color baker’s boards for rolling dough (and for cutting and serving) and Syracuse skyline boards. Look for Bayside at the Central New York Regional Market on Saturdays and check their website for pop-up events. Price: Varies. MORE INFO  

Photo credits:

Hot Crispy Oil photo courtesy of Hot Crispy Oil

Old Home Distillers sampler pack photo courtesy of Old Home Distillers

Winosaurs photo courtesy of Metro Home Style

Salt City Coffee photo courtesy of Salt City Coffee

Farm Girl Juicery photo courtesy of Farm Girl Juicery

Bayside Wood cutting board photo courtesy of Bayside Wood Products

All other photos © Margaret McCormick 2022

Favorite things: Black Button Distilling Bourbon Cream

I'm not usually a fan of brown liquor. But add some cream and vanilla and a hint of caramel and I'm in.

Blame it on Tina Conte McPherson, of Primo and Mary's Salsa, for getting me hooked on Black Button Distilling's Bespoke Bourbon Cream.

 

Black Button is a craft distillery (with tasting room) located a stone's throw from Rochester's Public Market and Rohrbach Brewing Company. Its products include gin, vodka, whiskey, bourbon and moonshine (corn whiskey), made in small batches from local grain. It even makes a limited-edition lilac gin, in honor of Rochester's famous lilacs and Lilac Festival.

 

Black Button sets up shop each month at the Winter Farmers Market at Baltimore Woods Nature Center, in Marcellus. In January, the Black Button display was next door to Primo and Mary's Salsa stand. "Try the bourbon cream... it's so good,'' Tina said, gesturing to her neighbor.

 

He poured a small sample. It's creamy and sweet (not overly) and rich -- an easy stand-in for Bailey's Irish Cream in coffee and delicious on its own. I had budgeted $20 for market purchases and had to think about spending $33 on a bottle of booze.

 

"You're worth it,'' I told myself. "Besides,'' I rationalized, "It's local. Or almost local.''

 

The first time I served the bourbon cream, I poured it in small sipping glasses, like those you'd use for sherry or port, and served it room temperature. Since then, I've been adding ice to the glass, pouring the bourbon cream over the ice and giving it a swirl. It's excellent that way -- an indulgent, adults-only mini milkshake for dessert.

 

I haven't tried it in coffee yet, but that's just a matter of time. It also would make an excellent "adult" iced coffee or coffee smoothie. For March birthdays and St. Patrick's Day, I've made chocolate cupcakes and frosted them with Bailey's-infused buttercream icing -- there's no reason the bourbon cream liqueur can't stand in for the famous Irish whiskey cream liqueur.

 

I'm looking forward to a Rochester road trip and visit to Black Button Distilling some day soon. In addition to the Winter Farmers Market at Baltimore Woods, you can find Black Button products at stores like Vinomania and Harbor View Wines and Liquors in Syracuse and Liquor City in DeWitt, according to the distillery website.

 

Cheers!

 

Where's the New York wine??!!

How many times have you been to a restaurant, scanned the wine list for local and regional wines and found one lone selection of Finger Lakes Riesling -- or, worse, no New York wine at all?

Say something!  

The New York Wine and Grape Foundation, based in Canandaigua, has updated its "restaurant card'' -- a "leave-behind" that diners can use at restaurants that don't feature New York wines.  On the inside is space for the customer name and phone number and the date of the meal. On the back is contact information for the NYWGF for restaurant owners who want to get more information.

 

Jim Trezise, president of the NYWGF, says the organization receives phone calls from "lots of irate consumers'' asking what they can do to encourage restaurants to carry New York wines.

 

One thing we can do: ASK for New York wine. Then, put your request in writing. Carry a few of these in your purse or briefcase.

 

Want to receive some restaurant cards? Contact Bonnie Hampton at 585-394-3620, ext. 201 or email [email protected].

 

Wine regions map courtesy of New York Wine and Grape Foundation

 

 

 

Mixology 101: Shaking things up at the Savvy Wine Cellar, Camillus

Watch a bartender make a cocktail these days and you might be left thinking you need a lot of fancy ingredients and equipment -- and a degree in chemistry -- to pull off cocktails at home. But all you really need is the RIGHT ingredients, a measuring glass, metal shaker, a jigger or shot glass, some simple math skills (2 ounces x 2 ounces = 4 ounces), a little confidence and a willingness to taste and experiment. 

 

I signed up for a workshop called Mixology 101 at the Savvy Wine Cellar, in Camillus, last month.

James Reed, bar manager at Pastabilities in downtown Syracuse, walked our group of 20-plus guests through four hand-crafted cocktails: a Margarita, Cosmopolitan, French 75 and Mint Julep. Each was very tasty (even the Julep; I'm not a bourbon fan) and easy to make. No powdered or liquid mixes, no blenders required.

Reed got things started with a Margarita, one of his favorites, "often done so incredibly poorly." He prefers his Margaritas on the rocks, minus salt on the rim. For both the Margarita and Cosmopolitan, Reed used freshly squeezed lime/lemon juice. "Rose's (bottled lime juice) is where a lot of people go wrong,'' he said.  See Reed's Margarita recipe, below.

 

For the Cosmopolitan, Reed used citrus vodka and Cointreau (orange flavored liqueur). You could substitute Grand Marnier, but stay away from Triple Sec, Reed said. "It's worth it to splurge.'' Reed's Mint Julep was loaded with fresh mint, and he didn't muddle the mint. "Just throw it in there, shake it up and let the mint do it's work,'' he suggested.

 

The big surprise of the evening was the French 75, a sparkling wine cocktail with gin as its base. It's a fizz-style drink -- Reed described it as an adaptation of a Tom Collins. It was light, crisp and refreshing, and would make a great brunch drink or recipe for a crowd to get a porch party or barbecue started. It's made with just four ingredients: gin, fresh lemon juice, simple syrup and sparkling wine.

 

Reed selected middle shelf liquors, as opposed to "top shelf" liquors, to work with: Sobieski cytron vodka from Poland, Beefeater London Dry Gin (England), Espolon Tequila Blanco (Mexico) and Woodford Reserve bourbon whiskey.

 

The Savvy Wine Cellar, owned by Dale Record and Allison Palermo-Record, is at 5316 W. Genesee St., Camillus. The Records offer wine tastings at the tasting bar on Fridays and Saturdays each week, as well as frequent events, like wine and food and holiday meal pairings. Their sixth anniversary tasting event is coming up April 18. CLICK HERE for more information on Savvy Wine Cellar events.

 

Single-Serve Margarita (from bartender James Reed)

 

2 ounces tequila blanco

3/4 Cointreau (or Grand Marnier)

1/2 ounce lemon juice

1/2 ounce lime juice

3/4 ounce raw agave nectar

Salt for glass rim (optional)

 

Add ice to shaker set base, then add tequila, Cointreau/Grand Marnier, juices and raw agave nectar. Shake well. Pour through bar strainer and serve over ice in a glass. Makes one serving.

 

Add some local (and regional) ciders to your cellar

During Colonial times, it is said, every American had a cask or two of hard cider in their cellar. And no wonder: Good hard cider is a beautiful thing. It's crisp and refreshing on its own, and a versatile partner with food and desserts.

We were late to the party on the comeback of hard cider in New York State (the nation's No. 2 producer of apples) because we thought hard cider was sort of a spiked, amped-up version of traditional sweet cider. As usual, we were we wrong.

Some hard ciders are bone dry and some are so fruit-forward they're like a party in your mouth. Some are still, some are bubbly and there's even a super-sweet version called ice cider. Some ciders are combined with fruit or fruit juice (think cherries, raspberries and blueberries) to take them in another direction. These are delightful chilled, or even chilled and poured over ice, if it's hot out.

So give our local and regional hard ciders a try. They're as distinct as the people who produce them. And they could become the apple of your eye.

SIX TO TRY:


1911 Spirits: You gotta love that Beak & Skiff introduced a hard cider six-pack. This gives 1911 a presence on store shelves right next to the Redd's, Johnny Appleseed and other mass-produced ciders made with apples from who knows where. 

1911 Spirits ciders are available in five flavors: original, raspberry, blueberry, light and crisp and sweet apple. The six-packs, for now at least, are available only in the original. Note: It took us several stops, but we found the six-packs at Nice 'n' Easy. 

Harvest Moon Cidery: Ciders from this farm winery at Critz Farms, south of Cazenovia, are made in small batches from apples grown and pressed on the farm, using an antique cider press. Harvest Moon ciders were our first experience with hard ciders. Eureka! We're especially fond of the Rippleton Original, a dry, Champagne-style cider, the Heritage Hops Hard Cider (made with hops grown in Madison County, which gives it slightly "hoppy" aroma and flavor) and the Cherry Moon hard cider, which is blended with tart cherry juice.  

Eve's Cidery: Eve's is a small, family-run orchard and cidery in Van Etten, in the Finger Lakes. The farm doesn't have a tasting room. We happened on their stand at the Ithaca Farmers Market one Saturday in October and gladly enjoyed a tasting (at 10 a.m., no less). We especially enjoyed the 2013 Northern Spy, a clean, dry, sparkling cider made with one of our favorite pie apples.  The young man doing the pouring recommended serving this cider with spicy Thai or Vietnamese food. It also would work well on the Thanksgiving table. 

Bellwether: Bellwether is one of the leaders of the hard cider revival. They've been making hard cider near Trumansburg (Cayuga Lake West) since 1999 using many varieties of New York State apples. Ciders range from dry to semi-sweet, and include sparkling and still varieties. I regret we came home with only one bottle of the original, which is crisp and refreshing and said to pair well with grilled meats, chicken, fish and spicy foods. So we'll have to get back there this winter. The tasting room is open year-round. 

Steampunk: Can a cider be called a joy? Or killer? We enjoyed our first taste of Steampunk cider, made by Leonard Oakes Estate Winery in Medina, on a visit to the Niagara Wine Trail. It's bold and tangy and golden -- and my favorite hard cider, to date.

When we spotted Steampunk on the shelves at Ryan's Wine and Spirits in Canandaigua recently, we had to bring some more home.

Elfs Farm/Adirondack Cidery: We discovered this cidery on a trip to Plattsburgh. The Two Heros hard cider is crisp, dry and strong (9.4 percent ABV). It's made from Champlain Valley apples and aged in bourbon barrels, which gives it depth of flavor.

 

   

 

Shalestone Vineyards: Red Is All They Do

In a region where Riesling is king -- and red wines are fickle, due to the short growing season and cruel winters -- it's surprising to come across a vineyard that specializes in red. And red only.

Welcome to Shalestone Vineyards, on the east side of Seneca Lake. We've driven by the picturesque tasting room and vine-covered production room overlooking the lake many times, but had never stopped in until recently.

 

Owners Rob and Kate Thomas established their vineyards in 1995, in the area known as the "Banana Belt'' of the Finger Lakes, which is said to be warmer than other areas. They now have about six acres near the lake, devoted to grapes like Merlot, Cabernet Sauvignon, Cabernet Franc, Syrah, Lemberger and Pinot Noir.

 

When we arrived on a Sunday in August, Rob Thomas was putting the "open" sign out by the road and Kate was setting up in the tasting room. For a minute or two, we had that feeling one gets when one arrives a little early for a party, and finds the host not quite yet ready for guests. But as the room began to fill, everyone got to chatting.

 

Our tasting ($3 each) included five wines -- none of them with the usual descriptions, like "big," "bold," "jammy" and "juicy.''

 

Consider this description for the 2011 Lemberghini (a blend of Lemberger, Merlot and Syrah): "Like a ride at an amusement park that you get back in line for. A scenic drive to the state of ZING." And the 2012 Pinot Noir: "Oh, the fickle femme fatale! Some are like a cold shower and others give you multiple orgasms. They are always worth a try.''

 

We liked the Harmony, "an inter-vintage blend'' of Cabernet Franc, Cabernet Sauvignon and Merlot "that sings with pleasure from balance and understanding, helping to elevate the quality of your life.''

 

We found something to like about all the wines we sampled. They made us think about fall and winter nights and warming meals. The Harmony would work well with a steak off the grill or a pot roast. The Red Legend would pair nicely with pasta or pizza -- who knows, maybe even barbecue. We left with a bottle of 2013 Beyond Rose (Zwiegelt and Lemberger). We've grown  to love dry Roses from the Finger Lakes -- they seem to go with everything. This one had deeper color, flavor and body than others we've tried. Kate recommended serving it at room temperature (a surprise) or chilled.

 

 

I was tempted to get a bottle of the Synergy ($25; Syrah, Merlot and Cabernet Sauvignon) but it was our first stop of the day and I didn't want to spend all of my allotted wine allowance in one place.

 

We're close enough to come back, we told ourselves. I'm sure we will.

 

Asked why they do only red, Kate said they like the complexity of red wine, they wanted to do something different and they don't like Riesling.

 

Their philosophy: "Tune into nature, go with the natural ebb and flow of life. Red wines best reflect the complexity of life as they are built in layers, much like experiences and relationships.''

 

Shalestone isn't one of those loud, raucous wineries with a carnival atmosphere. It's small and intimate and you get to talk and learn from the people who grow and harvest the grapes and craft the wine. Groups of more than eight are discouraged from visiting. Visitors are asked to shut off their cell phones and enjoy the moment, the view -- and of course the wine.

 

The dry red wine. Red is all they do.

 

Shalestone Vineyards is at 9681 Route 414, Lodi. The tasting room has limited hours: Fridays in October (noon to 5 p.m.) and Saturdays in November (noon to 5 p.m.), plus Friday, Nov. 23 (noon to 5 p.m.). Information: 607-582-6600.

 

Eremita Winery: Worship at the altar of Finger Lakes wine

Here is the church. Here is the steeple. Open the doors and see all the…

WINE!

Eremita Winery is located in the former Reformed and (later) Presbyterian Church, which stood vacant for years, in the village of Lodi, Seneca County (Seneca Lake East). The church dates to the 1870’s.

Owner Josh Parker, a native of the Utica area who previously worked as a construction project manager in Florida, purchased the building in 2010 after seeing it advertised online.

He is restoring and repurposing the building in increments, putting reclaimed materials and his own design and construction skills to use. He lives there, as well, and his dog, Matouk, greets visitors.

If Parker were to say his winery is one of the most unique in the Finger Lakes, he would be justified. I can’t think of another winery in a former church, with light streaming in through stained glass windows. The church’s original wood floors gleam.

Stand at the tasting bar and admire the colorful collection of wine bottles housed in the space that once held the church’s organ pipes. The space is beautiful and has a great vibe.

Parker makes and cellars Riesling, unoaked Chardonnay, Gewurztraminer, Pinot Noir, a blush wine called Goddess and others on the premises, using grapes from Wagner Vineyards and other growers.

It’s small in terms of staff and volume – about 1,500 cases a year. Stop in Eremita for a tasting and the chances are good you will find Parker working solo, pouring wine, answering questions and making and closing sales.

Eremita welcomes groups, but it’s a good idea to call ahead.

Speaking of small Finger Lakes wineries: About five miles south of Eremita, and off the beaten path (Route 414), is Silver Thread Vineyard. The vineyard produces small quantities of premium vinifera wines, including Riesling, Chardonnay, Cabernet Franc, Pinot Noir and Gewurztraminer that have gained notice well outside the Finger Lakes. The winery is rated among the top six Finger Lakes wine producers in the latest Robert Parker Wine Guide.

Silver Thread is a hidden gem, offering a secluded setting, gorgeous views of Seneca Lake and a small tasting room built into a hill, where co-owner Shannon Brock pours samples. Buses and recreational vehicles aren’t allowed on the gravel road that leads to the winery. Groups of eight or more must call in advance to make arrangements to visit.

There are advantages to visiting a small winery. When the owner pours, you learn things. Such as: Veraison – that’s the term used to describe the point in the growing season when grapes soften and change color. And that Gewurztraminer is a pink grape that yields a straw-colored wine.

Eremita Winery is at 2155 Church St., Lodi. Hours are 11 a.m. to 6 p.m. Thursday through Saturday, noon to 5 p.m. on Sunday and 11 a.m. to 6 p.m. Monday. For information, call 607-474-5002. A website is under construction. Click here to visit Eremita on Facebook.

Silver Thread Vineyard is at 1401 Caywood Road, Lodi (about a mile off Route 414). The tasting room is open 11 a.m. to 5 p.m. Thursday through Monday (through November). For information, call 607-582-6116 or visit the website.

Greenwood Winery: a new winery in the suburbs of Syracuse

If you don’t mind a little dust and construction, you can now sample wines at DeWitt’s first winery.

Greenwood Winery, at 6475 Collamer Road (Route 298), opened to the public several weeks ago. Construction of a bar and bistro, adjacent to the tasting room and wine-processing building, will soon begin.

DeWitt’s first winery? A winery in the suburbs? It’s not as strange as it sounds. Grapes are now being grown in an estimated 80 percent of New York’s counties.

And wineries are popping up all over New York State: along Lake Ontario, in the Thousand Islands, near Watertown, on the Tug Hill Plateau, near the Adirondacks and Lake Champlain.

Greenwood Winery is an artisan winery owned and operated by local real estate developer Tom Greenwood. Wines are made from grapes grown in DeWitt and in the Finger Lakes. The tasting area shares space with sparkling new storage tanks and crush pads.

Most of the grapes Greenwood is growing are cold-hardy varieties developed by developed by Cornell University and the University of Minnesota: Traminette, Noiret, Chancellor, Marechal Foch and others.

In a Riesling rut? Looking to branch out from your nightly Merlot? Eight wines are available for tasting: four whites, a blush wine and three reds. Our $5 tasting included our choice of five wines and came with a souvenir glass.

I’m no wine expert, not by a long shot, but I do know what I like. I particularly enjoyed the Traminette, a crisp white wine that reminded me of the sunny Gewurztraminers I’ve enjoyed in the Finger Lakes, as well as two reds, the Noiret and Enthusiasm (Chancellor). The reds are dry but not bone dry. They’re full-bodied and flavorful, with a clean, smooth finish.

They definitely have a place at home, as we transition from light summer meals to heartier fall and winter fare, like soups, stews and braised meats.

They also have a place right at the Greenwood Winery, which has tables and Adirondack chairs on a patio overlooking the small vineyard. Wines are available by the glass, and bottles range in price from $10 to $14.

There’s also a small market section with local and regional food products, like Thousand Island River Rat cheeses and mustards, artisan breads, olives and cured meats – and other items that pair nicely with wine. A small farmstand holds tomatoes, cucumbers, summer squashes and other produce for sale, all from Greenwood’s nearby farm, we were told.

Stroll around the vineyards and you’ll lose awareness of the car and truck traffic on Route 298.

Enjoy a glass of wine and a little picnic on the patio.

You’ll think you’re in wine country instead of the wine suburbs.

Note: Greenwood Winery won a Gold medal for its Baco Noir at the recent New York Wine and Food Classic, considered the Oscars of New York State wine. It was not available to taste when we visited – one more reason to visit again.

Greenwood Winery is at 6475 Collamer Road (Route 298), DeWitt, a couple miles east of Carrier Circle. Tasting room hours are 11:30 a.m. to 7 p.m. Wednesday and Thursday, 11:30 a.m. to 8 p.m. Friday, noon to 6 p.m. Saturday and noon to 5 p.m. Sunday. For information call 315-399-0835.

A beer-soaked Saturday on the Finger Lakes Beer Trail

Woman does not live on coffee and wine alone. Sometimes, she craves craft beer. 

It’s fortunate, then, that the Finger Lakes Beer Trail is close at hand.  The trail, founded in 2011 to celebrate and promote craft breweries in the Finger Lakes Region, stretches from Rochester to Syracuse and includes nearly three dozen breweries (including several still in development). 

In Syracuse, you can hop on board the hoppy trail by stopping at Middle Ages Brewing Company, Empire Brewing or Syracuse Suds Factory. On a recent Saturday, we decided to venture a little further out. 

First stop was Cortland Beer Company in Cortland, about 35 miles south of Syracuse. The tasting room is clean, modern and bright – and was uncrowded on a winter Saturday. 

Our 10-sample tasting flight began with a pour of Naked Lap Lager, which is light in color and body and goes down super-easy. Next up was Fire House Pale Ale, named for the 1914 Cortland firehouse across the street from the brewery. It was heavier in body, crisp, malty and smooth. We liked it enough to take home a growler of it for later enjoyment. 

The beers got darker and heavier (and higher in alcohol, by volume) as our tasting continued. After years of avoiding them, I was surprised to discover that I DO like stouts and porters – in small doses, at least. 

CBC’s Seven Valley Stout, for example, was earthy, roasty and malty – with a slight sweetness and hints of caramel.  Sunrise Coffee Stout is made with locally roasted coffee beans. Our tasting room server described it as tasting like a cold espresso – and he was right on the money. I wouldn’t recommend it for breakfast, however! 

The Black Widow Stout had a richness to it and hinted of chocolate. A small pour of it on a cold night, in front of a roaring fire, would make a lovely nightcap. A seasonal barley wine – was a lovely deep amber in color with notes of toffee and nutmeg. Barley wines are beers that are as strong as wine – 9 to 12 percent alcohol by volume, hence their name. 

We hadn’t planned a second brewery stop, initially, but decided to continue 10 miles further south to Dryden on learning about Bacchus Brewing Company.

The brewhouse, tucked back in an office park off Route 13, brewed its first beers in February 2012. The enthusiastic young women manning the taps said Bacchus brews six beers at present – Blonde Ale, Irish Red, an IPA, Pale Ale, Spiced Brown Ale and Oatmeal Stout.

We especially liked the Blonde Ale, clean and crisp with hints of citrus, and the strong, slightly bitter IPA. Once again, a stout (Oatmeal Stout) was a pleasant surprise to my taste buds. Chocolate notes. Slight nuttiness. What’s not to like – every once in a while?

We ended our excursion along the Finger Lakes Beer Trail with a stop at the Dryden Hotel. With Cortland Beer’s Firehouse Pale Ale on tap and Syracuse University vs. Louisville on TV, we weren’t in a big hurry to head home.

Cortland Beer Company is at 16 Court St., in downtown Cortland. The tasting room is open Monday to Saturday. Info: 607-662-4389.

Bacchus Brewing Company is at 15 Ellis Drive, Dryden. The tasting room is open Thursday to Saturday. Info: 607-844-8474.