Final - Connecticut History
S.SHARON
connecticut_food_and_wine.ppt
A History of Connecticut Food and Wine
By Amy Nawrocki and Eric D. Lehman
“…we are tasting, always tasting, a white, a red, rosé, a sweet dessert, oaked and unoaked, barrel-aged or bottle-ready, wines made with genius, with alchemy, with love.
You might wonder what these magical drinks of the hills and shores taste like. How to say this without pride? Like Connecticut.”
Connecticut Grown
Support Local Agriculture
Produce, Cheese, Meat….
And Wine.
Finding The Meaning of Home
A Hidden History
Wine Growing Regions Before Prohibition and Today
Late 20th Century Pioneers
Farm Wineries Today
Making Connecticut Wine
Wine Varieties of Connecticut
Whites like Chardonnay
(shown here)
Riesling,
Seyval Blanc, and dozens more…
Wine Varieties of Connecticut
Cold climate
Reds like
Marechal
Foch,
Cab Franc, (shown here)
and
St. Croix.
Wine Varieties of Connecticut
More “recognizable” red grapes like Merlot grow well in microclimates throughout Connecticut, but are too risky
You have your own palate!
Find what you like, not what some critic or friend or book tells you to drink…
From Wine to Food
Rich Bounty from Farm and Sea
Clams from the Sound
The Well-
Earned Feast
Changing Palates…
…and Changing Cuisines
Connecticut Specialties
Clear Broth Chowder and Roasted Barbecue Clams
New Haven Style
Steamed Cheeseburgers
Learning the Process
Translating for the Home Chef
The Delicious Result
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