Corks of the Forks: The truth about winter in Wine Country

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Other than that recent big snowstorm, we’ve had a relatively mild winter thus far. It’s been my kind of winter, with limited time spent shoveling. Let’s hope I didn’t just jinx us. Despite the relatively mild weather, you just don’t see big crowds in Wine Country this time of year. Once the last pumpkins are picked, the tide of humanity recedes a bit through Thanksgiving and then fades even more as winter settles in. On one hand, I understand it. There are few things more enjoyable than sharing a bottle of wine, overlooking a vineyard on a warm, summer day.…

From the Archives: Restaurant Turns Up Rare Bottle of 1966 Dr. Frank Riesling

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Editor’s Note: Every Thursday — call it Throwback Thursday if you’d like — we’ll pull a story from the more than a decade of NYCR stories and republish it. This week, I’ve pulled a story written by Evan Dawson that focused on a bottle of Dr. Konstantin Frank 1966 Johannisberg Riesling that we were lucky enough to taste before our 2009 Wines of the Year tasting.  I could barely believe the photograph, sent from a friend. The bottle in the picture said Dr. Konstantin Frank 1966 Johannisberg Riesling, but it did not make sense that a restaurant was selling such a bottle…

New York Cork Club February 2016 Selections

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Without writing a long essay about what it actually costs to grow grapes and eventually make a bottle of wine that can be sold – many of the things that go into wine are very expensive, and in New York, they are even more expensive on Long Island. Land and labor are the big ones. Why do I bring this up? Well, this month’s selections are both from Long Island, a rarity given the constraints (<$50 plus shipping for two bottles) of this club. It may never happen again, but considering that I live just a short drive from Long…

New York #Tastemaker: Autumn Stoscheck | Eve’s Cidery

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“Tastemaker” is a term typically used to describe a person — either a sommelier or writer in the wine world — who decides what is good, cool or otherwise interesting. With our new regional #Tastemaker profiles, I’ve decided to usurp the term to mean someone who actually makes the wines, ciders, spirits, etc. that we love. A “tastemaker” should make something, after all. I have yet to meet Autumn Stoscheck from Eve’s Cidery in Van Etten, NY, which is roughly 20 miles south of some of the primary wine districts of the Finger Lake region. But through her ciders and a handful of…

Weekly New York Wine News — February 1, 2016

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Snow-covered vines at Macari Vineyards (via Macari Vineyards’ Facebook page) NEWS Finger Lakes Times – 1/25/2016 Interview with Jim Trezise on history and his extended transition out of his position as President of the New York Wine and Grape Council. Napa Valley Register – 1/28/2016 Even in heart of California wine country, the Finger Lakes wines are catching attention, with mention of H.J. Wiemer, Red Tail Ridge and Heart & Hands. NorthForker – 1/26/2016 Waters Crest Winery just a couple of weeks away from opening a new tasting room in Cutchogue. My Vine Spot – 1/27/2016 Dezel Quillen reflects on the…

From the Archives: Waters Crest Winery — Inspired Winemaking

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Editor’s Note: Every Thursday — call it Throwback Thursday if you’d like — we’ll pull a story from the more than a decade of NYCR stories and republish it. This week, I’ve chosen a story I published exactly 11 years ago, on January 28, 2005, about Waters Crest Winery. It seemed appropriate given the fact that Jim Waters will open his new tasting room on Main Road in Cutchogue (picture above) sometime in the next couple of weeks. Jim Waters of Waters Crest Winery in Cutchogue has a great story to tell, one that will touch your heart as well as…

Long Island Wine Press: At Macari Vineyards, fermentation in an egg

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Step into most any Long Island winery — where the wine is actually made, not the tasting room — and you’re mostly going to see two types of vessels: stainless steel tanks and oak barrels. These containers are used for fermenting and aging wine. You’ll find some open-top bins that are used for fermentation too, but barrels and tanks are the cornerstone of any winery’s production facility. Macari Vineyards has a lot of these tanks and oak barrels of different sizes and ages, but they also have something unique to Long Island wine — concrete eggs. Yes. Really. The use…

#NYTastemaker: Kareem Massoud | Paumanok Vineyards

kareem-massoud-paumanok

“Tastemaker” is a term typically used to describe a person — either a sommelier or writer in the wine world — who decides what is good, cool or otherwise interesting. With our new #NYTastemaker profiles, I’ve decided to usurp the term to mean someone who actually makes the wines, ciders, spirits, etc. that we love. A “tastemaker” should make something, after all. I’ve long respected and appreciated Kareem Massoud, winemaker at Paumanok Vineyards — and not just because his wines are consistently some of the best on the North Fork. It goes well beyond that, actually, no matter how true that statement…

Weekly New York Wine News — January 25, 2016

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The sun sets over Jamesport Vineyards (photo via Ron Goerler’s Facebook page) NEWS VitisGen – 1/12/2016 VIDEO: Dr. Anna Katharine Mansfield, Associate Professor of Enology at Cornell, discusses where color comes from in European and hybrid grapes. Ithaca.com – 1/21/2016 Things may be fairly quiet in wine country during winter, but it’s actually a great time to talk with the producers. NorthForker – 1/21/2016 A peek behind the curtain and a look at what’s cooking inside of Wölffer Kitchen. Finger Lakes Times – 1/25/2016 New hard cider maker fermenting away and prepares to set up a New York beverage shop in Geneva.…

Long Island Wine Press: Paumanok’s chenin blanc was an ‘interesting accident’

Wine Press 2015 Fall.
Sept. 9, 2015.
Photo by Randee Daddona

Paumanok Vineyards’ chenin blanc is one of the great mysteries of the North Fork wine world. Why? Because despite all the success the Massoud family — which owns the Aquebogue vineyard —  has had with it, they remain the only Long Island winery to grow or make it. By all accounts, it’s not tricky to work with — at least no more so than any other grape in our sometimes challenging maritime climate. It ripens and performs consistently in the vineyard and doesn’t require unique or special treatment or protocols. Paumanok’s winemakers — first Charles Massoud and now his son Kareem…