Interest?

[Van The Man]

Foodie -

I agree with what you said here 100%.

>>Personally, I think FL producers should use Pinot Noir for sparkling wine and be done with trying to produce a great red.<<

I also agree with this...

>>For reds, I think Cabernet Franc gives producers the best shot, and if it fails they still can use it to blend with Cabernet Sauvignon and Merlot to make reasonable proprietary reds<<

except that it should be noted that while Merlot does indeed ripen a bit easier than Cab Sauv, it is the most fickle of the three classic Bordeaux varietals....which is why the right bank can be more fickle than the left bank in good to very good vintages in Bordeaux.

Overall though, I think the Cab Frank thing on the east bank of Seneca, Kieuka and Cayuga stands a great shot. Well, maybe not Kieuka. But DEFINITELY Seneca and Cayuga.