How do you change the world, one cup of coffee at a time?  It seems like a daunting proposition at first.  There are lots of people out there doing things like this, donating five cents from every bit of inventory sold, etc.  These are all good companies – and honestly, we’d like to meet them – but let’s think a little bit differently.  How do you take a mission and make it part of the community, just by selling coffee?

That question is what is being answered at the Cracked Pot Coffeeshop in Dillsburg, PA, where the (excellent) cup of coffee you purchase suddenly becomes so much more for the young people working there.  You see, the young folks working there aren’t the “average”(whatever that might mean) teens.  The mission of the Cracked Pot is to help provide some of the softer skills many of us take from granted to a unique population: those young people who have either “aged-out” of the foster care system – or are about to do so.

We got to sit down with owner Emily Schmidt recently, whose life-long dream of owning and operating a coffeeshop….isn’t quite the picture she had at first.  So how did it go from just a childhood dream to a mission to help the area’s older foster kids?  The answer is rather simple, according to her: God simply put it in her heart.  But, we’re getting ahead of ourselves.  As married couples often do, Emily and her husband talked of children and family, and they both realized they had a strong inkling that fostering a child may be the route for them.  So, the research began, and one of the standout things they learned was the astounding number of youth aging out of the system who were unprepared for the challenges they would face as young adults in the community.  Many of these fledging adults lack the support network that so many of us take for granted.  Whether that is help with homework or learning personal finance skills, or even just a friend to help with the daily ups and downs of life, The Cracked Pot – and the staff there - has become a safe haven for many in need.

How many of us have had someone – a parent, grandparent, mentor, coach, etc – who have stood by us as we learn what kind of adult we want to be?  And it was likely NOT simple for us.  Many of the youth in the foster care system do not have this luxury.  Without a helping hand, the number of young people who find themselves in serious trouble  - from those in prison to those abducted, to those with substance abuse issues – is staggering.  In a way, they are another sub-set of a “forgotten” population, living right next door to us.  So, in 2016, Emily and the other board members (because this is a non-profit organization, after all) began building the framework that would become one giant caffeine-fueled mission to serve the underserved.  In May, 2018, they opened the doors and served their first cup of java.  Since then, seventeen youth have become a part of the family at the Cracked Pot.  Some are there for a short time, volunteering, and others stay for a while longer, but in the three years of operating, the successes far outweigh the challenges.

And there ARE challenges. Emily describes it as a “roller coaster ride of emotions.”  Each success – and consequently, each occasional failure – is a learning moment for the youth and for the amazing team of individuals who work here.  Each young person coming through the shop has their own unique set of needs, and catering to those needs isn’t a cookie-cutter process.  Some might require a counselor, or a case worker, or someone to help them get a driver’s license, or maybe even a job and setting up their first apartment.  This team is here for them, to dance on Christmas morning and cry together on those really hard days, too.  It’s a family.  It’s got scars and dents and occasionally, a few cracks in the jar.

That’s where the name comes from.  2 Corinthians 4:7-9 says, “But we have this treasure in jars of clay to show that the surpassing power belongs to God and not to us.  We are afflicted in every way but not crushed; perplexed, but not driven to despair; persecuted, but not forsaken; struck down, but not destroyed.”  According to Emily (and Saint Paul), everyone has their cracks and, through the power of God’s love and grace, we can be made whole again.  But the idea of fixing the cracks in pots isn’t just a Christian perspective.  The art of Kintsugi – or, putting pieces of a broken pottery back together using gold to fill the cracks – is built on a similar idea of embracing flaws and imperfections, and creating something stronger and more beautiful than before.  In this case, the “gold” is a cup of coffee, served with love.

         

So, how can people help this mission, other than just buying a cup of joe or a pastry or a mug (we got one – it was seriously cool)??  In not so many words: reach out.  Try.  Contact your local agencies and see what they need.  They may need mentors, someone to be a “big brother/sister” or someone to help organize an event.  Be willing to help.  And most of all???  Pray.   Pray for the youth they help, pray for the mission, and, well, if you are ever in town, stop by for a cup of coffee, sit a spell on their porch – it’s HUGE – and see a different point of view.

Thanks for sharing this view from the Porch with us, Neighbors!  If you feel like learning more about the Cracked Pot and their mission, you can find them here. 

Your Friendly Neighbors,

Krystal and Bill

There is Always Something Buzzing on Mt. Airy.

 OK, Neighbors, so if you’ve been following us even for a little bit, you know that we like to find those places who are making and doing things that are a little unique.  This time, well, it’s sort of US that are doing something cool – revisiting one of the places we’ve already been!  If you recall, it was around Easter of this year (2021) when we went on the hunt for peanut butter eggs that we were told we simply HAD to try.  So hunt we did, and our hunt brought us to the Paulus Mt. Airy Orchards outside of Dillsburg, PA, where, yes, we had the most magnificent peanut butter eggs.  But the nice thing about an orchard is that things ripen all throughout the growing season, and that brought us back for…..a blueberry festival!!!!

This time, though, we got to spend a little time sitting down with Karen and Dan Paulus, the proprietors of the orchard, and get a glimpse of what life is like from the other side of the proverbial fence.  A gorgeous hot summer day, a bottle of water and under the cover of a shade sail we learned that they have been working this land for 22 years. The orchard was here before Karen and Dan came along, the offerings were not as expansive under the old owner as they are now under the loving care of the Paulus family and staff, just offering apples and peaches. But the old owner knew he needed to find someone who would keep this place a farm, to have the land stay productive. So for a few years before he retired he searched for the right people. Dan had grown up on a farm, “not an orchard” he stated but his family had always been in in agriculture, so they were willing to think about the option.

To the beautiful rolling Pennsylvania hills of established fruit trees they have added blueberries, black berries, raspberries (red and black), elderberries, and even grapes. The original process of “pick your own” was a slow start – with Karen sitting in the back of a minivan - and it became such a big hit with the locals, they were able to expand the storefront a bit.   But, summer is not the only season for having these fun times on the farm. In the fall there is the apple festival with “pick your own apples” and pumpkin season is a big hit with a corn maze and children’s activities that include hayrides.

But since we were here during the blueberry festival, we got to hear how these blueberries were an act of love and experimentation; digging irrigation wells and researching what to add to the earth to make it just what these particular berries need to grow healthy and flavorful, and boy did they do everything right! These were the biggest blueberry bushes we have ever seen, some as high as 6 feet tall, and berries the size of nickels. When talking to the staff on the grounds you get to her what they enjoy doing with the berries when you are not just popping them in their mouth for a juicy treat. From syrups to breads and salad add ins, to ice creams, the options are endless.

The staff are dedicated to this place too.  You see smiling faces and hard workers that are happy to be under the sky working with the bounty of the earth. At peak season the staff number to about 80 locals (some being college student who some back to help out to the part timer that enjoy having their hand in on the production). In the store the ladies are helpful and knowledgeable of the produce, and willing to give you ideas on yummy meals to make out of each vegetable or fruit offerings. And like any good farm they know the bees are a must to keeping everything healthy and happy. Honey is part of the offerings; the apiary is not found on the property but not far away on the land of another member of the Paulus family, adding to the sweet, sweet offerings.

As for growth, this amount of land is perfect for them. 150 acres of a variety of trees, berries, and occasionally adding a patch of rhubarb, or another veg to see how well they do. They are thankful for the opportunity to do this with their lives and to share the bounty with the neighbors and community.

We spent a wonderful time with Karen and Dan, and fully took advantage of the pick your own blue berries and blackberries. And we are looking forward to returning in the fall to take part in Krystal’s favorite season. We think you should come on down to Paulus Mt. Airy Orchard too, no matter what season of the year, you are bound to find a flavor that you can savor.

 

Your friendly neighbors,

Bill and Krystal 

A Short Drive to Paris

We are always astounded at the variety of experiences we can get here in Pittsburgh.  Amidst the remnants of steel manufacturing, and under the cheers of sports fans, there exists a bustling food culture, ranging from high-end sit-down establishments to food truck that may best be described as “quirky” (hmmmm..perhaps a future post?).  And wouldn’t you know it, right down the street from us we found the tastes of Paris at La Gourmandine French Bakery.  We were lucky enough to get to sit down with Lisanne, proprietor of this small local chain.

Walking down the sidewalk on a drizzly Saturday morning, we were greeted by the smells of fresh-baked goodies and imagining accordian music playing  - like you might find in a stereotypical Hollywood film.  All we needed was the warm greeting of the shop owner, and Lisanne’s gracious welcome was perfect.  We were entranced immediately.

French natives, Lisanne and her husband Fabien dabbled with the idea of opening a restaurant, at first, but quickly dismissed it as too risky.  But, a French bakery?  There were no patisseries to be found, and they decided to fill a niche Pittsburgh never knew it had.  A little extra schooling at Lenôtre Culinary Institute in Paris, and they were on their way to opening their first location in the Lawrenceville area of the city in 2010.  Through the ups and downs of a new business, they were successful enough to be able to open a second location in just four years.  It’s been going strong ever since, adding two more locations since then – the third of which we get to enjoy. 

Other than their origin story, though, what makes this place so special?  Simply put, this isn’t a knock-off type of place – everything is done the traditional way, from recipes written in French to ingredients measured in metric.  Nothing is bought pre-made or frozen.  Jellies and jams?  Done in-house.  Lemon curd?  The same thing.  At La Gourmandine, you don’t get just an idea of the French tradition – you get the real bon apetit experience.  Oh – and only real butter is allowed, too.  There is no taking the easy way out, including starting the bread-baking at 2:30AM! 

                          

To watch the activity in this kitchen, though, is like watching the ballet of the famed Opera Populaire, with designated areas for each activity.  The bread-bakers are done and cleaned up before the pastry-makers arrive to begin their part of the dance, and still later, the chorus of customers interacting with the front of the house personnel, a carnivale of colors and flavors being passed to eager waiting hands.         

And yet, the challenges remain many.  Blending the traditional with the contemporary, the advent of online ordering and delivery has been a boon during the pandemic, but added software causes headaches.  Equipment breaks, supplies get delayed – the standard problems most businesses suffer – are all challenges La Gourmandine faces. 

What does the future bring?  Will there be a fifth location?  We get the feeling they’ve thought very long and hard about these questions, and according to Lisanne, there are no plans to expand at the moment.  They are content to create quality treats that delight the palettes of many a patron (we can give personal testimony to this fact!)  We’re lucky to have them so close!

But you know us, readers: we can’t just tell you about this wonderful little gem of a store without trying at least a couple of things!  That wouldn’t be right, and it would be far less tasty for us 😊.  We came home with a couple of boxes of goodies, and we know we’ll be back to sample more!  We were very excited to try five different flavors of macarons, a tarte citron, and of course, a couple of flaky, buttery croissants!  WHAT?  One does not simply go to a French bakery and NOT get a croissant (or three)!  That would be rude! 

First up: the macarons!  They were currently making five flavors: Lemon poppyseed, Pistachio, Raspberry, Salted Caramel, and Blackberry Anise.  These are bold flavors, to be sure, and there is an art to highlighting the bold and balancing it.  Even more of an art is controlling those flavors, and that is a mystery the folks at La Gourmandine understand well.  The lemon is VERY lemon, and just when you think you can’t handle it, the poppyseed mutes it and carries out a delightfully light finish.  Likewise with the blackberry and anise – an interplay that feels like it’s not quite going to work until, magically, it resolves into a beautiful celebration of flavor.  The others, too, are each a celebration on the tongue, examples of patience and control, expertise and precision.

If the macarons are an experiment in control, the tarte citron is an expression of joy.  It’s tart, sweet, rich and creamy, like what one might picture a midsummer morning if it could be tasted.  From the crumbly crust to the lightly toasted cream on top, it’s a taste sensation that isn’t “eaten,” it’s “experienced.” 

We must confess here: this isn’t the first time we’ve been to La Gourmandine – we’ve been on many occasions, and each time, we get something different.  We are always rewarded.  Getting to sit down with Lisanne – well, that was just the proverbial “icing on the cake!”    But before you go thinking this is just about desserts, don't forget the bread and other delicacies available - they have a small lunch menu as well!!

   

Whether you live in Pittsburgh, or you’re just visiting, do yourself a favor, check out La Gourmandine,and send your tastebuds on a wonderful journey!  They have four locations around the city: Lawrenceville, Hazelwood, downtown, and in Mt. Lebanon.  But just in case you need more, check them out at lagourmandinebakery.com

That's all from us today, Neighbors!  We've got to go for a run or a bike ride or something to work off those delicious calories!!

Thanks for sharing another view from the Porch!

Your Friendly Neighbors,

Krystal and Bill

Touring the World...in our backyard???

 Hi Neighbors!  

OK, so it's been a little while since we posted anything, but rest assured that Porch HQ has been busy!  We've been honing some of our skills and learning a LOT.  But there's something we didn't expect to find: Eleven Oaks Farms!  BUT, there's a trick to this review:  we were blessed with so much information that we're forced to separate this experience into TWO!  The first installment is of our visit in May.  Keep reading to find out more!

When most people think of Pennsylvania, they think of its cities first – great historical places like Philadelphia and Pittsburgh – and perhaps they think of Hershey, too.  The truth is that there is a lot of space between the cities, and for as long as there has been a place called, “Pennsylvania,” people have been farming it.  But they haven’t been farming the same way as Eleven Oaks Farm near Newville, PA.  Our recent visit was an eye-opening experience that will not soon be forgotten.            

                          

We were met by Co-owner Mallie Shuster, who was more than gracious in giving us a first-hand look at their very unique products: Japanese wagyu beef and heritage Gloucester pork.  Wait, what?  Yep – you read that right – here in the rolling dales of the Cumberland Valley, you can find your Angus, your dairy herds, all the vegetables you might want (except maybe rhubarb?), being raised right next to high-end beef and pork.

So why this?  How does one choose to say, “let’s do this” rather than doing what everyone else is doing?  According to Mallie, the first taste of a waygu steak and sharing that experience with his family was what solidified the idea, and ever since, it’s been the chief focus of Eleven Oaks Farm.  And family is what’s most important here, from the founders all the way to the newest farmhand, family is what drives these folks.  And if you aren’t family, don’t worry, they treat neighbors the same way!  Needless to say, we HAD to make a stop here a priority! 

                         

So what makes the way Eleven Oaks runs their farm so different?  Three things: First, they are putting land that has fallen fallow back to use, turning forgotten acres back into productive ones.  Secondly, they use time-honored traditional feeding/raising principles to produce a product that you cannot find on just any supermarket shelf.  They way it was done centuries (and an ocean) ago, is they way it’s being done now, with a few modern accessories, mixing tradition with innovation.  Thirdly….well, you’ll have to stay tuned for the next installment to find out about that!

As the farm has expanded from a simple straw-growing operation to include livestock, it was clear that additional pastureland was necessary. By working together with neighbors, leasing land and acquiring where possible, Eleven Oaks has been able to put the ground – as well as some people – back to work.  But it’s not just working – it’s working sustainably, economically, and as eco-friendly as possible, utilizing local resources and personnel as often as can be.  Locally sourcing feed, grain, and patronizing local businesses helps everyone.  According to Mallie, it simply adds to the “value chain.”

But what about those time-honored feeding/raising principles?  We are glad you asked!  Personal attention is key here: every member of the herd gets personal eyes on it, every day.  This helps spot disease, injuries, odd behaviors, and even the occasional field birth, and enables the staff to take the appropriate steps of moving the herd to a safe and stress-free designated area.  This goes for all stages of life to ensure proper breeding and secure the bloodlines for both the bovine and the porcine herds.  This could mean anything from bottle-feeding an abandoned calf or piglet (it’s unfortunate, but it happens) to giving private birthing areas for the comfort and safety of the animal.  Are they spoiled?  Perhaps, but don’t tell them!!!  Computerized tracking (remember, innovation) helps identify which animals have been bred, and dictates which pasture they need to be in for the health and safety of each animal, and the quality of the product.  Quality is more important than quantity with this family.

So what’s the goal for the future of Eleven Oaks Farm?  To make the finest product they can, in the best and most conscientious way possible, and to do it side-by-side with their family and neighbors.  After all, “Being a neighbor means a lot more than just living next door to someone.”  We couldn’t agree more.

So, if you’re ever in the Cumberland Valley area and you’re looking for something for the grill, check out Eleven Oaks.  Oh, and if you aren’t in the immediate area…..they ship, too!!!  See their website for more, and don’t forget to visit their online shop, too! www.elevenoaksfarms.com.  We know we’ll be back, and we can’t wait to see how they continue to grow!

BUT wait - there's more!  Just in case you don't already know about our facebook page, check us out for more content - particularly a video visit of our trip to Eleven Oaks Farm! You can find us at: 

 www.facebook.com/porchview2020

Thanks for sharing another view from the Porch!

Your Friendly Neighbors,

Krystal and Bill

You've Got a Friend in PA - and in CJ Spirits!

      

More than just an old state slogan, the idea of having a friend in Pennsylvania is personified in CJ Spirits, the collaboration of lifelong friends Sam Cummings and Tom Jones.  Growing up in the small town of Kane, these two gents truly have the spirit of friendship in everything they do, from working with the local sawmills and lumberfolk, to collaborating with local brewers, CJ Spirits (www.cjspirits.com) has accomplished something truly rare in producing an impressive lineup of flavors out of one relatively small facility.  

       It was a snowy day when we were lucky enough to get the opportunity to sit down with both of them, and it was time well spent.  From the drive through the wooded roads of the Allegheny National Forest - beautiful in all seasons of the year - to discovering the town of Kane itself, and finally, a visit to their distillery and tasting room, it was a long day for us, and we consider ourselves better for it!  We had our list of questions ready, and only managed to actually ask just a few of them.  Their easy-going and approachable nature took care of the rest of our questions automatically.  And THAT is the difference you find with CJ Spirits.

        

     A second career for both men, the distillery remains small, with only a handful of employees to help run the tasting room through the week, while Sam manages the equipment and distilling process, and Tom focuses on building more friendships with dining establishments and retailers.  The time constraints do weigh in heavily, but according to Sam, it's easier when you love what you do.  That love shows through from their flagship Rocksov Rye Vodka all the way through to their baby and aged bourbons.

     But we were curious to know more, particularly about how difficult it was to get started.  As it turns out, this has been a dream they've shared for a long time, but the PA laws were very strict about granting licenses to distilleries.  That changed in 2012 with the passing of new craft distillery regulations, and in 2014, they were able to finally open shop and begin production.  One of their biggest advocates: Sam's father, who asked only one thing in return: one day, they would make a scotch.  They now offer a blended scotch in his honor, which we'll detail in some tasting notes below!  But that's the kind of people they are - and they've spread the love out into the surrounding community as well, sourcing as many ingredients as they can locally, from the grains they use to the flavorings - which include black cherry timber, leeks and birch bark! (ummmm....not all together - those are separate products!)

     In essence, they're good neighbors - we liked them automatically!  How good of neighbors are they?  Kane has a Leek Festival every year - and CJ Spirits makes a leek-flavored vodka.  Yup - you read that right.  Unfortunately, they didn't have any available for us to taste, but now we find ourselves wanting to make a second trip JUST FOR THAT.  (Well, that and a Leek Festival just sounds like incredible amounts of fun!)  

     Of course, one cannot expect that it has always been smooth sailing - this is a business, after all, and there are always challenges.  Over the last seven years, they have made the decisions to expand their facility for more products & customer needs.  Building an outdoor seating area for the summer months, including patio space and fire pit, increasing storage capacity so they can barrel-age/rest some of their products - these are all challenges they have had to face.  Of course, we have to include the challenges surrounding the current COVID environment.  How has this impacted CJ Spirits?  According to Sam and Tom, business was buoyed by the shut-down of the state liquor stores, bringing in new clients that have become regular friends of the distillery.  Surprisingly, even a global pandemic can be seen as a small - albeit unanticipated - stroke of luck!  The next step - focusing on production methods and equipment to further their growth into a regional distillery.  

                                        

     BUT WAIT - There's more!  We promised tasting notes, and here they are.  While we sampled MANY of their offerings - and they were pretty fantastic - we came home with a good sampling of their variety as well, and that is where we'll concentrate our tastings for this review (and one surprise that we didn't come home with....that day!)  ON TO THE REALLY GOOD STUFF!! 

Their "Wilds" line is a corn-based and locally- sourced line of products, so that is the "base" for everything labeled as "Wilds" below. 

Wilds Premier Fine American Gin:

Nose: faint juniper, cucumber, white pepper.

Mouthfeel: full, bright, juniper-forward, there's that cucumber again (in a GOOD way) light citrus (meyer lemon or a lime, we thought), fairly dry, herbs - thyme specifically.

Finish: medium-length, but evolving, hitting each ingredient along the way, in turn.

Suggested use: certainly, this would be fun in a nice summer cocktail, muddle some cucumber in, maybe?  Would make an amazing gin martini.  Great to accompany salads, sushi, or a shrimp cocktail, Perfectly sophisticated on its own - it doesn't have to have a cocktail.

Wilds Black Naturally Flavored Black Birch Spirits

Nose: wintergreen, licorice, herbal (sassafras), earthy

Mouthfeel: pleasantly tingly on the tongue, vanishes quickly and...hits the roof of the mouth in a REALLY nice way.  Clean and mint-ish, refreshing. He gets "sweet" - she gets "woodsy". 

Suggested use: enjoy by itself as an apartif, moscow mule, adult root beer float, have with spice cake, add to black coffee (we tried this, it's amazing!) maybe try some bitter chocolate.

Simple yet versatile spirit, multiple uses - easy to experiment with.  An IMMEDIATE house fave!

Wilds Fire Cinnamon Flavored Vodka

Nose: Ceylon or Vietnamese Cinnamon - BAKING SPICE.  This is NOT Fireball (It's better...ummm...MUCH better, in our opinion)

Mouthfeel:  Very full, controlling at first, but vanishes quickly. Not cloyingly sweet at all.  Slight burn in all the right ways - very balanced.

Suggested use: try with apple cider, have by itself around a fire, NOT a shooter - sip this one slowly (it's worth it), Try baking your next ham with it, or add to vanilla ice cream as a sundae topping.

Senior and Son Blended Scotch Whiskey

This is the only non-locally sourced offering.  It's Scotch Whiskey- so by law, it has to be sourced in Scotland.  It is, however, their tribute to Sam's dad.  So naturally, they called it "Senior and Son."  The label was made locally, and pays a hidden-image treasure hunt homage to a man we never had the pleasure of meeting....but wish we had.

Nose: sweet vanilla, brown sugar, leather and slight peat.

Mouthfeel: full and round, but without the acidity of too much peat, leather with a little chocolate on the finish.  Slight citrus (lemon) that vanishes quickly.  Not a terribly long evolution, 

Suggested use: Drink and enjoy.  This is an exceeding approachable Scotch.  It's very smooth, with a sweet vanilla and light citrus giving way to a leathery and somewhat chocolate-like finish and just a enough peat to identify it as definitively a Scotch barley malt, but not so much that it wrecks the palette.  A solid offering that should appeal to the new Scotch drinker, while the experienced Scotch fan will enjoy the subtleties offered in this dram.

                                                  

Route 6 White Rum

Nose: It's RUM!  Sugar and sweet with an extra "something"  that tells you right off this is NOT your usual white rum.  virtually NO medicinal smell at all.

Mouthfeel:  Expected sugar, coats the mouth a little, sticks to the roof of your mouth just a little - in a good way.  That extra flavor is definitely due to the black cherry wood staves used in the production.  It elevates the rum to someplace new for a white rum.

Suggested use: You can use it in cocktails like any other white rum, but why?  The cherry flavor is so unique that this can be enjoyed by itself with maybe a little ice and a hint of Luxardo, possibly a very light hint of mint or orange garnish.  Really a lovely rum - which surprised us.  Normally, we aren't fans of white rum - THIS has broadened our horizons (fitting for the Porch!)

On the whole, our visit to CJ Spirits was a lot like the town of Kane itself: it might appear like a sleepy place at first glance, but once you get to know it, you'll find a vibrant and fun experience, with an amazing capacity to re-make itself and continue to flourish.  In the case of CJ Spirits, this is just the beginning, and with their variety of offerings, they certainly have someone to suit every palette.  

We were so very grateful for their hospitality, and the chance to learn their points of view.  The perspective from the Pennsylvania Wilds is something to be appreciated.  CJ Spirits embodies that perspective of hard work, dedication, and community that can only be stated in a few simple words:  "You've got a friend in Pennsylvania....and it's CJ Spirits."

   

Thanks for following us along on this adventure!

Your Friendly Neighbors,

Krystal and Bill

A Visit to J.R. Dill, a treasure on Seneca Lake in NY!

 

The Finger Lakes region of New York State has long been known as a haven for winemaking, but it wasn’t until the late 70s that the boom really hit.  Since then, wineries have been springing up everywhere, including the near 70 different wineries along the shores of Seneca Lake.  There, on the southeastern shores of the lake, you can find the stunning views from the J.R.Dill winery’s porch.  We know – they have wine AND a porch?  We were intrigued to say the least, and while on a visit there, decided to have a little stop and a sip…or three!

     There were many things we loved about our experience here.  The atmosphere here is really lovely – a combination of farm and lake life: an appreciation of local history mixed with a generous sharing spirit.  Good old-fashioned rock and roll on the stereo didn’t hurt either! The staff were knowledgeable, informed, and more than willing to share in our experience.  We tasted the bulk of their offerings, and picked up a couple bottles that made the trip home with us.  For this review, we’ll focus on the ones we bought, as we feel we had more time to get to know those wines on our own front porch!

Cabernet Franc Rose, 2019  Described as “mouthwatering flavors of watermelon and strawberry with a hint of grapefruit rind on the finish,” this particular wine caught us off-guard, in the best of ways.  At home, we deviated from the norm of chilling a rose` at first – which is to say, we didn’t plan for this tasting that evening!  We found a mild nose with a slightly tanic feel to it, this wine is smooth and approachable, with the citrus really hitting the back of the tongue.  After the first glass, we chilled it a little with some whiskey stones, which allowed the mellon and berry flavors to step forward.  We preferred this one slightly chilled, but you might want to be careful not to overchill it.  This wine would compliment almost anything, from herbed chicken with veggies, to a nice white fish, or even some mild Italian dishes (we were thinking an eggplant parmasean).  A surprising, FUN wine, overall.  There will be more purchased (and they even ship!)

Lake Glass White  This white blend of Chardonnay, Riesling, and Vidal Blanc grapes was another fantastic surprise.  Normally, we stay away from blended varietals, but this one really stood out as a must-have, and since the Porch is about expanding our views, what better way than this?  Chilled, this presents a light nose and comes across as decently dry and smooth.  The buttery chardonnay with the crisp apple-like riesling are prominent, with the vidal blanc bringing a fruity finish to our palettes.  This is an every-day sipper, and works with a lot of varied foods, but would look (and taste) lovely with a Thanksgiving turkey.  Approachable in every season, sipping on the shores of the lake or around a campfire….or on a porch with good friends.  In a word, it’s simply comfortable.

Dry Riesling, 2018  This offering reminded us of a chilly fall evening, with a big and strong peachy nose up front, and a slowly evolving apple finish.  She was impressed with notes of tangerine and grapefruit, while he was hit primarily with the peach/apple combination, this wine was much more complex than we realized even in our tasting at the winery.  It’s an easily approachable vintage, with something for everyone.  Serve with your favorite cheese board or charcouterie, and you will be in for some good times!  You might even want to try a slice of apple pie – but don’t forget the sharp cheddar (It’s a NY thing, trust us!) 

     This is a winery that we cannot wait to re-visit, and could easily become a staple on every trip through NY.  We’ll alter travel plans to get here, seriously (and so should you).  From our hosts’ bright smiles to the exciting variety of enjoyable flavors all sourced locally (super thrilled to hear that) we’re glad to have our views expanded by the J.R.Dill experience.  It will most definitely be repeated!

Cheers from the Porch!

Your friendly neighbors,

Krystal and Bill