Paumanok has produced a commemorative 2012 chardonnay for the 100th anniversary of the Grand Central Oyster Bar.
Fifty six cases were bottled and the restaurant bought them all, says Kevin Faerkin, general manager. So when they’re gone, they’re gone. The wine is similar in style to Paumanok’s Festival Chardonnay, which Faerkin says goes well the Oyster Bar’s trademark shellfish dishes.
For wine geeks, Paumanok’s wine maker Kareem Massoud provides the following: Average fermentation temperature was kept cool, around 60º F. The wine was fermented entirely in stainless steel tanks to preserve varietal character. Malolactic fermentation was prevented. It was sealed with a screw cap to preserve freshness and cleanliness. It is light, dry, crisp and clean with refreshing aromas and flavors of apple, lemon, pineapple and stones. It offers crisp acidity and a medium length finish.
In addition to the local oysters on the menu, there’s another reason to visit one of the more storied eateries in New York.
