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Welcome back to part 3 of our four-part series on the Finger Lakes wine region. I am joined by Richard Rainey, Managing Partner of Forge Cellars. His energy is going to make you feel on top of the world. Of course we will talk a little bit about Seneca lake, where they are based, but we will be discussing their use of wild yeasts and how that affects the fermentation and flavours compared with commercial yeasts. Richard will be talking about all the interesting things he is doing out in the vineyard to be more sustainable and you will learn why geology has a huge effect on the flavour of his Rieslings.

If you want to skip ahead:

2.42: Chat with Richard

2.32: Richards story in the wine world

6.07: What it’s like to enter into the Finger Lakes

8.28: The distance between all the lakes

11.11: The superstar winemaker of Forge Cellars and his history

17.24: Why is the focus of Forge Cellars Bone Dry Riesling

20.39: Discussing the low intervention in the winery and using wild yeasts

22.29: The difference between fermenting with commercial V wild yeasts

29.42: Sustainable farming in the vineyards and talking about cover crops, indian runner ducks and low weight tractors

39.25: Talking about the Classique Dry Riesling

40.56: Tasting the Classique Dry Riesling 2020

43.32: The mother rock of the finger lakes, the salt mines and how this affects the flavours of the Rieslings

Fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat

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Until next time, Cheers to you!

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