Issue link: http://read.dmtmag.com/i/590181
3 0 V I N E YA R D & W I N E RY M A N A G E M E N T | N o v - D e c 2 015 w w w. v w m m e d i a . c o m Finger Lakes wines tied in nicely. However, I did need a little push as the customers, as well as myself, needed an education." For his "education," Rogers asked distributors to bring in local wines to taste. Impressed by the high quality of some of them, he read Evan Dawson's book, "Sum- mer in a Glass: The Coming of Age of Winemaking in the Finger Lakes," and then began seeking out wines from specific producers. Today Lento's wine list includes at least 50% Finger Lakes selections, although Rogers admitted that sell- ing them still can be challenging. "Many people still have the idea that they are sweet and mediocre," he said. But despite such challeng- es, he is optimistic for the future. "The Finger Lakes is on the right path," he said. "Eventually every- one will come around." Dave McIntyre, co-founder of Drink Local Wine, which strives to bring more attention to local U.S. wines, believes his organization's efforts are paying off. "I think it's actually gotten a bit better, at least here in the Washington D.C. area," he said. "A few years ago, chefs complained that they never saw (local) winemakers coming to their restaurants, and that the wines weren't very good. Now, some chefs and sommeliers are making the effort to visit wineries, and the wineries are courting the chefs. "For Virginia, the advent of a high-quality cult wine that's trendy – i.e. RdV – has helped open the door. In Maryland, you could say the same thing about Black Ankle." SETTING AN EXAMPLE One state where the use of "leave behind" cards seems to have made an impact is Michigan. Consumers can order cards from the Michigan Grape and Wine Industry Council that read: "The meal was fine but would have been printed on the front of the cards is: "The Meal was Fine – But Where's the New York Wine?" Inside the card is a space for the customer's name and contact information. But do consumers really care enough about local wine to go to this trou- ble? Jim Trezise, NYWGF presi- dent, thinks they probably do. While acknowledging that there is no hard data to back up this assumption, he said, "We actually first did these cards about 20 years ago, and have updated and reprinted them at dif- ferent times because we do, in fact, get people asking for them. And I know they use them." Art Rogers, who owns Lento, an up-market restaurant in Roches- ter, N.Y., heard the clamor for local wine and followed through. He said that Michael Warren Thomas' ranking system of local restaurants and the percentage of local wines included convinced him. "Lento had to step up," he said. "Our whole focus is on local food, so Corp. MANUAL DISGORGING AND DOSING MACHINE SEMI-AUTOMATIC CORKING WIRING MACHINE Your partner for your "methode champenoise" programs www.valentinthierion.com grottiers@valentinthierion.com 707-320-3877 Carlsen & Associates 707-431-2000 "Carlsen & Associates has all the information you need, superior equipment at the right price and the best service." "I can call Carlsen knowing that I won't' have to spend time shopping around for better equipment and a better price." "They are pros at trouble shooting and always equipped to repair when needed, there is no waiting around for parts or service." Cameron Frey- VP of Winemaking Ramey Wine Cellars Healdsburg, CA " EAST WATCH MARGUERITE THOMAS