Which is the best wine to cook with? Part 2/2


I can’t believe that you’ve had this in
there for the past 16 years. It’s like you keep it down so no one can get to it
but you. Well if you see, it is hiding. If the people know what I have it will
disappear. Right! let me get some extra. Oh my God! Wow! Oh my God this is
almost like a sin to drink right now. This has got to sit here for a couple of
days. I mean a couple of hours. We totally
have to let this thing breathe though. Oh man there’s so much pepper. Oh Caramel. My god -The caramel is so strong. -You know
what I smell? A little bit of the sea salt. Yeah you think so? Huh. -Yeah -yeah -I
can smell Long Island here. -Totally -All right I’m going for it! Can’t wait.
-And the color. Oh my God. I mean I’ve had I’ve had
French wine that’s in the thousands that doesn’t even compare to this. It’s
unbelievable. -You had to come back down to try. -The caramel is so
powerful. It is so ridiculously sweet, I mean not in the flavor it’s nothing this is a
very dry wine but I’m tasting I’m tasting intense raspberry, intense
caramel. -The other thing is happening here it’d in the barrel for so many years, we
concentrate the wine. The wine breathe to do so we concentrate the flavor over there
and one of the beauty things about Long Island grapes, that are great they’re beautiful
for aging. That’s why we can keep this wine alive. You can get the raspberry,
you can get the day the aroma of the caramel. It is very, very special area.
-It tastes like I’m eating a raspberry pie on the beach. You can taste the sea salt, the caramel. -You can taste that? -Yeah, totally. This is this is straight-up magic! Oh
yeah, I don’t know how you could ever top this. -Now, this wine needs
something… -Food! Yes! We picked three of your
Cabernet Sauvignon. We have what we would call the house which is steel
fermented. -Yes -and then we have the Reserve which is barrel fermented. -Yes
-Then we have this, I can’t believe that we’re gonna cook with this beautiful
wine, we have, one of these three here we don’t know there is three, A, B and C. One of these three, it contains, from the barrel the 2003 Cabernet Sauvignon that you planted.
-Yeah. -So the first wine is the house wine it’s the least expensive and then the
second one is the reserve wine and the third one isn’t even for
sale yet so how much is the first wine cost in the winery, retail? -We price it,
around twenty to twenty three dollars per bottle. -Okay and then you have the
the reserve. -Well the the main difference between the first and the second one is
we make two fermentation. The first one is the cold fermentation that is in
the stainless steel tank and when it’s almost done when we strike all the
flavor from the skin we transfer the wine from the tank to the barrel and we
continue the fermentation for another couple days in the barrel and we start
right away the second fermentation in the barrel that is called malolactic
fermentation. -Right, gotcha. So, the whole process is how takes approximately how
long? -The fermentation, we’re talking about seven-eight months. -Gotcha.
-And from that we leave it in there in the lees for I another I would say five
more months and we transferred the wine into another barrel and we’ll keep it
there for another I would say four years. Wow! It’s a much more structured wine
it’s got much more complexity. -Yeah. -It’s got a much more depth it’s it’s a
completely different wine we’re talking about a process that brings out
unbelievable flavors from the wine. -The the first one is more for sipping and
the other one we need food. It’s a wine that it marrieswith the food. -Now the
the one that’s been fermenting since 2003
what would you classify that as that is it’s like a child. Is the one that you
had to nurture for so many years. It’s a wine that you you don’t drink.
You almost chew the wine. All your senses all your five senses your
capacity to smell to feel is with that wine. -Right. -The wine talks to you. -Wow
-And then I meant it’s aging. The fermentation process is obviously over I
said earlier it is from fermenting since 2003 what I meant, it has been aging since
2003. Wow okay so well first when do you anticipate it you
may release this wine? -Well that wine were planning to bottle by the end of
the year. In that moment from one place where the wine had been very cozy to
another place, the bottle, the the wine will have like bottle shock.
-Yeah bottle shock. -So we need at least six months to eight months to recover the wine from this bottle shock so we’re talking on November so maybe mide spring
when we’re release the wine. -And you’re the only person on the North Fork of Long
Island that does this I haven’t heard of this in any of the other wineries, that long
anyway. -It doesn’t make any sense to do this. -You know what doesn’t make any sense at all? Is that we’re actually gonna cook with this! Well we’ll drink it. -Yeah we’re gonna drink it. -Yeah well we had, we tasted it. -Put it this way. if we
have a rigid food that I know you have, we need something that has
to be at the same level. Okay so what we’re gonna do now is we’re gonna heat
these wines up. We’re gonna burn off the alcohol and we’re gonna taste it and you
know I don’t know which one is which you don’t know which one is which and I just
want to see does it really make a difference which wine you cook with. Is
the more expensive wine gonna be the one that you’d rather cook with or is the
least expensive wine you’d be the one or maybe all three will be great but we’re
gonna find out really soon. So we’re going to start out with wine A here
which we have no idea what it is. Gonna burn off that alcohol that’s smells spectacular! -Right away? -Right away you get all the aromas came out of it. Alright the alcohol is evaporated from here let’s taste this
and see. This is what I like about Long Island
wine the acidity of the wine is a good firm acidity for cooking. It increases the
flavor of the food. -So to me this almost tastes like it’s a little nutty. It
doesn’t have any strength to it at all. It’s very soft. It is very soft
there isn’t any complexity to it all. -No I mean you know again this is what the
this is the actual, what it would actually impart to the dish. -I would say
it will impart, it will add the acidity. -It just really this is more acidity. -Yeah -It
doesn’t have very strong flavor at all I don’t know I’m very curious to find
out which which one is which here. Wine B and our cameraman off-screen there he
happens to know which one is which. We have no idea. Okay that one… I don’t know
that one looked a little, little aged to me, had a little brownish tint I bet you
that maybe the the one that’s been in the barrel since 2003. I don’t know
we’re gonna guess. Do you ever age any white wines for long periods of time? -I
age just the Chardonnay Reserve. -Which is my favorite. Really, my, literally, my
favorite Chardonnay on all of North Fork I like to compare it to Rombauer and
that it’s almost like a baby Rombauer with that wine we fermented it as well for
a long period of time and I like the chardonnay structure that we get from our
vineyard that is almost 32 years old chardonnay. So we got a lot of flavor from there this wine allow us to produce the
chardonnay reserve. That is the only one that we ferment and age in oak barrels. -This one has stronger aroma, right? it’s like you can almost smell -Absolutely you can see the difference between this one and the previous one. I see now this one has a lot less
acidity am I wrong or… -I didn’t try it yet but I was looking at the color
now you said we can see the brown color. -Yeah -Yeah this one has less
acidity and more structure. -More structure has very strong grape flavors -Yeah and we can taste the grape, the seed… Almost the soil as well. -If I were to
put this in my food, if I were to make the same dish let’s say I was gonna do
like a Bolognese and I wanted to add some wine to it I think I would rather
put this one in there than the other one well that’s certainly much more
character than the other one. Let’s see this is number C, or letter C… Wow! Oh, man that smells really good! -You know that smells like caramel.
-It smells like caramel yeah. -Yeah its smells like candy. -It does. -All our reds are very dry
so the candy, because of the aging of the wine. -Ah! -So we can assume… -so we can assumve that this is the big boy ? -Yeah… -I want to cook with this one from now on. [Laughter]
Okay or we can taste… It smells amazing. This is very Brown -Very Brown this is
much darker. Wow! It almost tastes like there’s steak built into that. -This is very smooth. -Very
smooth hmm . -Yeah all the flavor would this one, even more. -Yeah this this is
this is miles away from whatever was that we had the first one. I’m really
curious now so you ready to reveal all right so tell us which ones which so
which one was A? That was the house. -This is the house! First one was the house okay we kind of
thought that the flavor was simple with the cooking process right okay so let’s
see which one was B? The B was the reserve. This is the reserve. So this one here
this is the one that was from the barrel 2003. So we used one grape, Cabernet Sauvignon and we used three different qualities of wine and there was a significant difference in flavor based on the structure of the
wine . -We can see the character of each wine. Sometimes it’s different. You’re
definitely right yeah you could see character you can see the character
of each wine still existed even after it got cooked off. If we had to choose one I
would go with the baby. The barrel one. Of course! Okay, so how many how
many bottles do you think you gonna produce that. – I will produce about 300.
-Okay, really limited. -Very limited basically it’s for club members and someone else that really enjoys something unique. Now that wine will be about a $100 bottle
hundred a bottle -and then the reserve is what about? -It’s about $30 -$30 bottle and
then the house? -The house is about 20 to 23 dollars. -Because of the complexity
because of the process that’s involved with getting the wine to be at that
stage to build and define its character it becomes more expensive because
there’s an enormous amount of work that goes behind each bottle so it’s safe to
assume that if the wine is more expensive it probably tastes better when
you cook with it. -Absolutely. -Absolutely That’s the conclusion that we drew today
from these three beautiful Cabernet Sauvignon
I really want to thank you so much Juan thank you for allowing me to invade your
privacy here and be in the midst of these fabulous barrels of wine. Juan and
I have a relationship we do a wine pairing dinner at the restaurant it’s
sold out almost every year this year’s is gonna be in October. If you’re
interested there’ll be a link down below if you want to see if there’s
any seating available there’s beautiful food there’s beautiful music. -It’s a feast!
It’s a feast, yes, but it wouldn’t be a feast without these amazing wines by
Juan Sepulveda the chief and King winemaker of Laurel Lake Vineyards and
and thank you again what a wonderful experience as was I really appreciate it.
-Sure! Sharing this passion with you and with everyone is what we love. -Thank you.
I would love for you to subscribe to this channel make your make your
comments down below let me know what you think and we’ll see you again soon thank
you.

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