Here's a new twist on the region's maple-syrup production.
Johnson Estate Winery -- just over the border in Westfield, N.Y. -- has released a maple-infused liqueur, made by winemaker Jeff Murphy with local maple syrup and a blend of Vidal
Blanc wine and neutral grape spirits.
Available at the winery now while the region's maple-syrup production is getting into full swing, the stuff, according to the winery, "tastes like a combination of sherry and ice wine – fortified and sweet – but with a dry finish due to its 20-percent alcohol content. The light infusion of maple syrup provides a warming, not-too-sweet maple sensation. The resulting drink is excellent as an aperitif – perhaps served with salted pecans."
The winery suggests pouring it over ice cream or shaved ice or even snow, or serving it with cookies, cake or creme brulee.
During the the New York State Maple Association's Maple Weekends, March 21-22 and March 28-29, the winery will participate by offering tastings of the Maple Liqueur. From 1 to 5 p.m. on both Saturdays, guests can try it paired with crepes made by Chef Jeff Barr.
The 375-milliliter bottles sell for $15.
Find out more here or by calling 1-716-326-2191 or 1-800-Drink-NY.
Johnson Estate photo