PLEASE NOTE, 3/12/2020:
Johnson Estate is providing "No Contact Curbside Pick-Up", please call 10am-6pm to pre-order/pay with credit card and arrange delivery of wines to your car - we are happy to do this. We will ask to see your driver's license through your car window.
The winery is open from 10am-6pm daily and while we have suspended tastings and tours, you may shop for your wines for Take-Out bottle purchases.
The text from our recent email to our online customers:
Spring and summer are coming and discerning wine consumers like you often plan to visit wineries like ours......but then comes this Corona Virus. So, in the spirit of the moment, and to try to help "flatten the curve", we would like to offer you the following options for 750/375mL bottles (except where noted).
GOOD NEIGHBORS PROGRAM:
Free Shipping to Ohio, NY and PA for minimum purchases of 6 bottles or more. Also applies to six bottles of Proprietor's Red and House Red (1.5mL).
Promotion Code: GOODNEIGHBOR
FREE SHIPPING, EAST OF THE MISSISSIPPI
To customers in states east of the Mississippi with minimum purchase of 12 bottles.
Promotion Code: EOMFREE
50% OFF SHIPPING, WEST OF THE MISSISSIPPI
To customers in states west of the Mississippi with minimum purchase of 12 bottles.
Promotion Code: 50SHIPWEST
ONLINE OR CALL:
Please visit our website anytime or give us a call (1-800-Drink-NY or 1-800-374-6569) between 10AM and 5:30PM Eastern Time, 7 days a week. Our tasting room team will be happy to speak with you. You are welcome to share this offer with your friends and family.
We look forward to seeing you at the winery - hopefully it can be sooner rather than later.
Frederick & Jennifer Johnson
AND NOW, THE FINE PRINT:
PICK-UP OPTIONS AT THE WINERY:
In the spirit of social distancing, we are happy to accept online or phone "pre-orders" for those who live nearby. Just let us know that you'd prefer for us to bring the wines to your car.
Here's an article about our region's specialty - Concord Grapes - and their perhaps unappreciated nutritional value. Aside from our American tradition of peanut butter and jelly sandwiches, the fruit is a little forgotten. Rarely in New York State, and certainly not enough in Western NY, home of the largest Concord grape belt in the whole world, can one find a Concord pie. There's juice sometimes, but nothing else. A pity. Johnson Estate sells Grower's Grape Cooperative's 100% Concord Concentrate from Western NY (and the climate here helps us to produce a tarter version of this specialty compared to Welch's blended Concord juice) as well as Concord Filling (great in these Concord Grape Tarts/Bars). Naturally, Johnson Estate makes our own award-winning Concord Wine from Estate-grown grapes. We believe is the best in the world.
CONCORD GRAPES - 8 SURPRISING FACTS
Judith Upton, US News & Health Report
Talk about purple power – the pigment that gives Concord grapes their distinctive hue is responsible for the (super) fruit's super powers. Here are some, er, grape reasons to add more purple produce, including Concord grapes, to your shopping cart:
They may improve your health. Purple may be the color of royalty, but purple-hued foods signify improved health. One study found that Americans who eat purple and/or blue fruits and veggies (Concord grapes, blueberries, plums, eggplant) had smaller waistlines, lower blood pressure and reduced markers of inflammation compared to those who didn't eat purple/blue foods.
They provide benefits similar to red wine. Many of the beneficial polyphenols found in Concord grapes are the same as those present in red wine. Hundreds of studies conducted over decades show that these natural compounds promote cardiovascular health.
They're nutrient-rich. About 19 Concord grapes (one handful) contain around 30 calories and equal 1/2 cup or one serving of fruit. And, if you're sipping 100 percent grape juice, you're scoring the same beneficial polyphenols of the fruit because the beverage is made from the skin, seeds and flesh of Concord grapes. Cheers to that!
They contain compounds that fight free radicals. While human clinical trials are limited, mounting laboratory, animal-model and other types of research studies suggest that purple foods, such as Concord grapes, blueberries and plums, can neutralize free radicals that can cause DNA damage when left unchecked.
They relax your arteries. Relaxed arteries are considered healthy arteries. Two decades' worth of research shows that Concord grapes and 100 percent grape juice are good for the heart and help maintain clean and flexible arteries that improve blood flow. This is thanks to the potent polyphenols in the super fruit.
They help keep your mind sharp. Concord grapes, grape juice and red wine may also help maintain grey matter as you age. That means an improvement in cognitive function and a reduced risk for declines in memory, due to the beneficial cardiovascular and anti-inflammatory properties, according to laboratory, animal model and small human clinical trials.
They're natural performance-enhancers. Studies on antioxidant supplements suggest a reduction in markers for inflammation among athletes. One small human clinical trail that included 12 adult runners reported that those who supplemented their diet with purple grape juice had improved endurance.
They may help boost immunity. One study of 85 middle-aged adults found that those who were given 100 percent grape juice daily for nine weeks (in the absence of eating any other blue/purple foods) had an increase in a certain type of immune system cell compared to those who drank a placebo beverage.
March - Maple Madness - Celebrate at Johnson Estate with Maple Liqueur & French Crêpes!
In Western New York and Pennsylvania, the maple tapping season usually begins in March and we begin to see tubing and pails attached to large sugar maple trees. Soon the maple syrup will be simmering away and the local sugar shacks and pancake houses will be open for business.
Johnson Estate's Maple Liqueur
Winemaker, Jeff Murphy, loves maple syrup and made an aperitif using estate-grown grape spirits, Vidal wine, and local syrup. The Maple Liqueur tastes like a combination of ice wine and sherry, with a hint of maple on fhs finish. Johnson Estate released this new liqueur in March 2015, just as the region’s tapping season began. To celebrate NYS Maple Weekends, Fred suggested that the winery serve Maple Liqueur and crêpes, which Fanny Tauzin-Dauga, a 2014 French winery intern, made for us during her stay here. So each year, Johnson Estate, a member of the NYS Maple Association participates in Maple Weekends.
A Tasting Room Tradition - Celebrating with French Crêpes
It has become Johnson Estate's annual tradition to serve Julia Child’s French Crêpes and Fancy Ground Nuts with a glass of the Maple Liqueur on the NYS Maple Association’s designated weekends. This year, Chef Edward Work from the Athenaeum Hotel will be flipping crêpes both weekends ($5/person). We’ll also be selling French Crêpe kits (white flour as well as gluten-free, buckwheat) so that you can make these treats at home. We also sell locally-made maple syrup and other maple products.
All About Ice Wine at Johnson Estate!
What it is, how it is made, and why it is packaged in small bottles. Come see!
Three years ago, at the Westfield Farmer's Market, I saw some pretty paper ornaments that Brenda McCutheon had made. Then I got the idea of decorating the whole tree in the winery with wine-label ornaments - getting rid of the "fake Chinese brass" ornaments - and "dressing" the winery tree in something unique for our tasting room Brenda was able to accommodate by making dozens of ornaments - and you see the beautiful tree as a result on the right.
And yes, the ornaments (which also decorate our "Partridge in a Pear Tree" tree at the Patterson Library) have been so popular that we have asked Brenda to make additional ones so that we may sell them in the winery (S=$15.00, M=$17.50, L=$20.00).
We would be remiss not to add that this year, our twelve-foot Fraser fir tree was purchased from Bear Lake Christmas Tree Farm - worth a visit if you still need a tree! Bruce has beautifully shaped trees in all sizes ready to be freshly cut.
Every year, the Patterson Library hosts an August auction - and this year loyal supporters of the Library purchased a dinner hosted by Johnson Estate Winery
(actually, there were two dinners, but that is another story).
We are sharing photographs and Chef Edward Work's menu for the dinner held on December 13th in the tasting room when it was all decorated for Christmas. Chef Ed is the head chef at the Athenaeum Hotel, but off-season, is able to share his talents with us and others. The meal was delicious and perhaps offers readers some food and wine pairing ideas!
Artisan Cheese and Charcuterie Board with Assorted Pickles, Olives & Jams
Bacon-Wrapped Dates Stuffed with Blue Cheese
House-Made Fettucinne with Butternut Squash Cream Sauce &
Wilted Greens, Roasted Butternut Squash & Pumpkin Seeds
Red Wine & Herbed Beef Bourguignon, Parsnip Potato Purée,
garnished with Crispy Root Vegetables
Shaved Kale & Brussel Sprouts with Hard Boiled Egg, Hazelnuts, Craisins, Pecorino Cheese,
Rye Croutons & Sherry-Bacon Jam Vinaigrette
Orange & Almond Cake with Chantelle Cream,
Orange Supreme, Almond Bark & Dark Chocolate Shavings
Stephanie Burdo, editor and publisher of Edible Western New York, shares an afternoon in Jennifer Johnson's fall kitchen.....here's her article, complete with photographs by Jill Bornand.
This article includes recipes for quince - the "prehistoric" apple which has been grown in North American since the Colonial days - but alas is not always so easy to find today. A number of our customers are interested in purchasing quince fruit - and as our quince trees were decimated by fire blight, we have little fruit and not of the quantity or quality which I would feel comfortable selling. I've contacted three orchards which I thought were likely to have quince - but have struck out so far.
We'll keep looking for some resources on quince fruit to share.
As Edible Western New York's focus is good, local foods, I would be remiss not to remind readers to visit its website, where one can search articles and events and sign up for the Edible WNY Newsletters. In addition, three other resources for those who are interested in locally produced
fruit and vegetables as well as meats.
www.postapples.com (North East, PA) - vegetables and apples
Cornell Cooperative Extension Website - Chautauqua-grown
What is Veraison?
Taken from the French, veraison is the change of color of grapes. It is a signal that the plant and its berries are putting their energies into ripening the berries instead of berry
The unripe grapes, all a bright green color, begin to turn either pale yellow or dark blue/purple in the case of “red” wine grapes. This is a photograph of Johnson Estate's Pinot Noir grapes which have started but not completed veraison. At this stage, the vines have begun to transport energy stores to the grapes and they increase in size as sugar levels increase.
Birds Looking for Early Ripening Grapes
In western New York and Pennsylvania, where 30,000 acres of vineyards are found along Lake Erie, the end of September is known for the aroma of ripening grapes and the commencement of the region's harvest of Concords. When this begins to happen, it is a signal that the grapes are becoming sweeter. The majority of the region's vineyards are Concord grapes which tend to ripen later than some wine varieties. As a result, the early-ripening wine varieties, like Johnson Estate's Maréchal Foch and Pinot Noir need to be protected from birds whose choices are fewer at the beginning of the season.
At Johnson Estate, these two early-ripening grape varieties are protected from hungry birds through the use of ballons, kevlar streamers, and periodic cannon shots. In addition, there is a recording of a hawk attacking a starling and all of these efforts help to diminish the birds' interest in these first-ripening grapes.
More Information may be found here:
Fred Johnson, Owner
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