« New York Cork Report Tasting Table: January 8, 2010 | Main | After Fire, Dr. Frank Tasting Room On Schedule for Spring Opening »

January 08, 2010


Feed You can follow this conversation by subscribing to the comment feed for this post.

Rosso gets an A on BeerAdvocate and ranks in the 100th percentile on RateBeer.


Just out of curiosity, what does Scott mean when he says "We added both zinfandel and Merlot grapes to the beer a year into its aging?" He added grapes to beer in barrels or in a tank, like an infusion? Added grape juice? Added wine made from Merlot and Zin?

Anyway, sounds really interesting, and I'd love to try it some day.


Goat cheese as a pairing. Never had a Captain lawrence brew I didn't like.


Scot adds the grapes right to the barrels of beer. And yes grapes, not juice. He has done it with Muscat as well. The beers are a totally unique experience.

Ever try his Cuvee de Castleton? Amazing stuff. Try to get your hands on some.

Thanks for the response!

How's he get the grapes back out? Does he take the heads off the barrels?


This sounds like it would go well with any number of roasted meats.

The comments to this entry are closed.

Long Island Restaurant Week

The Cork Reports are protected under a...

  • Creative Commons License

Empire State Cellars

A Taste of Summer

Experience Finger Lakes

NYCR Advertisers

Become a NYCR Sponsor