Local flavor
As Donnell wrote in our last blog post, the Alliance has been conducting a series of blind tastings, seeking to define what makes Long Island merlot…Long Island merlot. We’ve tasted merlots and merlot-based blends from all over the world, and at least one thing became clear: Long Island has developed a particular style. Sure, this style has a bit of a range depending on the ripeness of the vintage. We can’t escape the fact that our merlots do differ somewhat stylistically depending on vintage. I do think, though, over the last two decades, this vintage variation has decreased dramatically.
What I found most interesting, though, was the selection of flavors that predominate Long Island merlot:
- fruit: blueberry, blackberry, red raspberry, strawberry, cherry, plum (beach plum) cranberry
- herbal/plant notes: violets, thyme, chamomile, sassafras (cola) mint, black pepper
- other: minerals (stones, gravel) salinity, cedar
I thought about this list during our tastings and one thing struck me. Most if not all of these fruits and plants are indigenous to Long Island - they are in fact native plants to our northeastern coastal region. Is it a coincidence? I feel strongly that it isn’t. These elements of flavor in our wines ascribe a local identity to our wines and the flavors they have. It is the expression of our terroir. This is the flavor of Long Island.
–Rich Olsen-Harbich
Merlotjito?
Winemakers Gilles Martin (left) and Tom Drozd considering the flavor and aroma of Long Island merlot
Among the things we do at the Long Island Merlot Alliance is research, and one of our ongoing research initiatives is flavor-and-aroma profiling for our beloved Long Island merlot. The eminent Dr. Louisa Hargrave is leading the effort for us this year, gathering Alliance members and other vintners together every other Thursday for blind-tastings to assess exactly how local merlot is different from other merlots of the world. How does the fruit express itself on Long Island? How does it taste on the palate, smell on the nose?
Along with the flavors of other fruits that flourish in our region–strawberry, black or blueberry, beach plum, cranberry–we commonly find herbaceous qualities like thyme and mint. A sort of merlotjito, unique to our terroir.
Our biweekly tastings will conclude in a few weeks; then Louisa will write up our findings and we’ll publish a summary of our results here on the site. Till then, shoot us some of the characteristics you taste in your Long Island merlot!
–Donnell
–Donnell
A new frontier
Over the next few days and months, this blog will feature the thoughts, commentary, raves and rants of members of the Long Island Merlot Alliance. Typically more prolific with physical (liquid) material, this blog is a maiden voyage for most of us. So as we enter these uncharted waters, any and all guidance on what and how we post will make it a much more fun and interesting journey for us all! -Donnell