Some Place Near Erie, PA

Bob,

I suspect you're thinking of Presque Isle Wine Cellars

I've never been there in person but have been ordering supplies from them for 4 years or so. They are very helpful and have a wide range of products.

Good luck, RD

Bob Becker wrote:

It is. It's maybe 10 miles out of Erie headed towards NY on I 90; actually off of SR 20. Between Harborcreek and North East. It's worth a visit. If what you want is not in the catalog ask anyway, they are like that old time hardware store that has what you need squirreled away somewhere...

Joe

RD wrote:

It is. It's maybe 10 miles out of Erie headed towards NY on I 90; actually off of SR 20. Between Harborcreek and North East. It's worth a visit. If what you want is not in the catalog ask anyway, they are like that old time hardware store that has what you need squirreled away somewhere...

Joe

RD wrote:

Doncha love stores like that! I have the map printed out, and I'll be visiting them next week. Thanks for the help!

I may have mentioned it once or twice. I know lots of people here use them for mail order, in fact their mail order has become quite the business for them.

If you do indeed stop in, look up an older gentleman by the name of Doug Moorehead. He's the owner and founder of the place.

The man is an expert of experts.

Have fun.

Greg, Erie, PA

I did stop in. It's an interesting place. The people are great, and I did meet Doug. He's a busy guy. Everyone was happy and very helpful. While I was there they even sent someone to a different winery to sample a wine they thought they might enjoy. How can you beat that?

Bob,

funny you should mention the recommendation to the competition.

It isn't the local winery that is the competition here, they all produce similar wines from the same vinefera in the same region.

Some blend their wines differently, and some market a bit differently. There are 5 wineries in the immediate area, and about 20-25 within a 2 hour drive. The 5 locals: Presque Isle, Arrowhead, Mazza, Heritage, and Penn Shore are all in the same small market competing against the big business, the "state store" and the mass marketed, mass produced west coast commercial wines.

It is nothing for Doug or another of his counterparts to recommend the other local wineries because it is about the qualities and uniqueness of the local varietals that is their foundation. I happened to be in PI one day when a customer was absolutely appaled by a wine he purchased at Heritage. It was played down by PI as "cork taint" and that it can happen to anyone, and if they're lucky, only one in 500 or a thousand bottles. At this, he said to buy a bottle of theirs and then go back and taste/buy a couple from the other winery, to not get discouraged by one bad bottle.

It is this comraderie that keeps everyone in the local spirit of the local wines. Well, that and the fall harvest and wine fest.

Google this. North East chamber of commerce. follow the "wine fest" links.

I go to this every year and just talk, learn, taste, and enjoy the local wines.

There are some fabulous wines from this region, my favories are the Chamborcin, and the Catawba. There are many other blends using the concord and niagara, and I have had quite good success using even Welch's concentrates of the latter two. I purchased 6 gallons of Chamborcin juice last year from PI, and though not aged enough yet, I can't keep my hands off of the bottles. I can't wait to get more.

I'm rambling.... if you want to know more about our local wines/wineries here, let me know here and I'll get you an email address somehow

Greg, Erie, PA

Greg, I tried to reply to your post by e-mail, but your adddress is a bit strange, and my server can't process it.

Thanks for the information, Greg. I was born in Erie in 1945 and lived there until I was about 20 so I'm familiar with the area. Most of my family still lives there so I vist often. I lived on the west side near the Shriner's Hospital, and I was a 1962 graduate of Strong Vincent.

When I was growing up there were a lot of grapes - mostly Welch's - but nowhere near the amount there are now, and of course there were no wineries at all. It's nice to see them popping up along the lake plain. I think it's great for the area.

I'lbe making another trip to Erie in early September so maybe I'll get to see some of the local harvesting and processing.

Thanks again for taking the time to write.

BB

Yeah, I hide my email address. to prevent spamming.

it is gwmusik at hotmail.com

I lived here only 5 years now, but grew up in pittsburg and spent some time in Albany NY.

I love Erie.

greg

I'm getting to the point that I make as much of the hybrids from up there as I do the vinifera from the Central Valley. Most of the Central Valley whites I am getting now are somewhat bland and can be made a lot more interesting with a little hybrid influence. I'm not saying they are only good as blending wines, if you like sweet wine you have so many choices it's actually tough to decide what to make. I havn't found any good hybrid blends with red vinifera yet but I haven't tried many either.

I get Chancellor from PI and it makes an inky black red, it's great.

Joe

I think I'll be stopping by too. Seems I have a funeral to attend in Indiana and that's *almost* on the way....

Jas> > It is. It's maybe 10 miles out of Erie headed towards NY on I 90;

Joe,

I may just have to try chancellor now. I love the local chambourcin, so I will be doing that again this year, and also will be doing a shiraz if the grapes are available from cali again this year.

I'm not much of a white or blush drinker, except for my fruit wines, so when I tried their [bottle of] catawba, I was very amazed, it was extremely fruity, but distinctly not niagara or concord, it was sweet, not overly sweet, and the mouthfeel was even less sweet with almost a hint of tannin. If there were any unique flavors, I'd say apricot.

I am also interested in trying a "second" wine of the skins of my chambourcin and syrah. For example, I will be buying enough grapes to make 6 gallon batch, then saving skins after pressing, adding sugar and water to 1.090 in a 5 or maybe 3 gallon proportion.

I have heard this produces a lighter bodied, lighter colored version of the original, and enjoyable at a younger age. After all, experimenting is most of the fun.

greg