Rooted in Legacy
Full in Flavor
This wine honors the people who, for generations, have farmed the bluff of Keuka Lake.
Its backbone is Catawba, a native North American grape prized for its hardiness, vigor, and expressive fruit character. The vines produce distinctive copper-hued clusters that ripen in late September through October,
thriving in the cool-climate conditions of the Finger Lakes.
The Bluffers
Tailgate Red
Tasting Notes
Tailgate Red is bright, juicy, and effortlessly fun. Ripe cherry flavors lead the palate, supported by a vibrant ruby hue and a touch of sweetness that keeps the wine refreshing and approachable. Crafted from Catawba grapes harvested at optimal ripeness, gentle winemaking preserves aromatic lift, lively fruit character, and freshness throughout. Best served well-chilled.
Food Pairing
Tailgate Red is both refreshing and relaxing, perfect with pizza, barbecued meats, and spicy Buffalo wings.
Technical Specifications
| Type | Red |
| Composition | 65% Catawba, 35% DeChaunac |
| Region | New York |
| Appellation | Finger Lakes |
| Vineyards | Joyful |
| Winemaker | Daniel Bissell |
| Fermentation | 100% Stainless Steel |
Recipes
to Delight
We’ve created a few new favorite recipes to complement this wine and bring even more enjoyment to your table. Each dish is crafted to highlight its character and help turn an everyday meal into something worth sharing.
Spicy Buffalo Wings
Crispy oven-baked wings finished in a bold, buttery Buffalo sauce. Built for game days and perfectly balanced by the juicy fruit and light sweetness of Bluffers Tailgate Red.
Ingredients
- 2½–3 lb chicken wings, split
- 1 tbsp aluminum-free baking powder
- 1 tsp kosher salt
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp black pepper
- ½ cup hot sauce
- 4 tbsp unsalted butter
- 1 tbsp honey
- 1 tsp Worcestershire
- ¼ tsp cayenne (optional)
Instructions
- Heat oven to 425°F. Line a sheet pan with foil and place a wire rack on top.
- Pat wings very dry. Toss with baking powder, salt, garlic powder, paprika, and pepper.
- Bake 25 minutes, flip, then bake 20–25 minutes more until deeply golden and crisp.
- Melt butter and whisk with hot sauce, honey, Worcestershire, and cayenne.
- Toss wings in sauce. Return to oven 5 minutes to set glaze.
- Serve hot with Bluffers Tailgate Red, well-chilled.
Backyard Smoked Chicken Thighs
Gently smoked chicken thighs with warm spice and subtle sweetness, finished with a sticky glaze that echoes the wine’s ripe cherry character.
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp brown sugar
- ⅓ cup barbecue sauce
- 1 tbsp balsamic vinegar
- 1 tbsp fruit jam (cherry or grape)
Instructions
- Set grill for indirect heat at 275–300°F.
- Rub chicken with oil and seasonings.
- Smoke skin-side up 45–60 minutes until 165°F.
- Mix barbecue sauce, balsamic, and jam.
- Brush glaze on thighs and cook 10–15 minutes more.
- Rest briefly and serve with Bluffers Tailgate Red.
THE BLUFFERS WERE FAMOUS
FOR COMMUNITY
The Bluff Point Mafia was a tight-knit community of growers that took root on Bluff Point in the 1960s. For nearly three decades, this passionate collective supported one another, lobbied for change, organized work-bees, and celebrated success together. Their legacy lives on through our native wines, The Bluffers, a proud tribute to this iconic group and a reminder of how vital community is to who we are and everything we do.
September 1986
