Posts Written OnFebruary 2005

I’ll write a run-down of the Rosé tasting we hosted Saturday night soon…hopefully tonight or tomorrow morning. But, I like this picture…and it’s a great example of the wide range of colors possible.

I’ll admit it. I’m a wine nerd and an Internet nerd. So, it should come as no surprise that I surf winery websites just about every day. I focus largely on New York State most of the time, but I do branch out into California, Virgina and even South America. I should also mention that I’m a word nerd. I have a graduate degree in writing, so I may notice things like this moreso than someone else would… but: Does the phrase "award-winning wines" mean a damn thing to anyone anymore? I’m willing to bet that at least 99% of…

Tomorrow is the first specifically wine-related event that Nena and I have ever hosted — Long Island Pink Wines for Valentine’s Day. A week early you say? That’s because my Dan’s Papers column for Valentine’s Day weekend is due Monday. Yes, the day after the Super Bowl, which is why I’ll be writing it Sunday morning. We’ll be tasting 14 wines from 12 Long Island wineries and one winery from the Finger Lakes wine region (with ties to Long Island). Wineries represented include: Atwater Vineyards (Finger Lakes) Bedell Cellars Castello di Borghese Galluccio Family Wines Laurel Lake Vineyards Macari Vineyards…

(This column originally appeared in the 2/4 edition of Dan’s Papers) When Juice Goes Un-Fermented Do you know what verjus is? Probably not, but don’t be embarrassed, not many people do. Verjus, literally translated as “green juice” and pronounced “vair-ZHOO,” is the fresh, unfermented juice of half-ripe fruit, most often grapes. Quite common in Old World wine regions, particularly France, this versatile juice has as many culinary uses as there are grapes in a vineyard. Want a bright, fresh wine alternative without the alcohol? Drink verjus. It’s crisp, fruity and refreshing on its own or mixed with sparkling water and…

Chardonnay is the most-planted grape on Long Island…despite the fact that it’s not as popular as it once was (thanks California!). As you would probably expect, there’s a wide range of wines made from all those grapes. A good portion of them go into white table blends (often with Riesling or other varietals) that have their place, but aren’t my favorite. There are some California-style Chards too…with lots of butter and oak. Again, those usually aren’t my favorite, but a couple do make their way into my glass on occasion. If you read LENNDEVOURS, you’ve probably heard me refer to…

Chilean wines are hot right now both because of their quality and their value. Personally, I think that on the bottom end of the price scale (under $10) Chilean wine is often the way to go. Laurel Lake Vineyards, in Laurel, New York, has brought Chilean winemaking talent and experience to our Bordeaux-esque microclimate…and the results are quite good. Purchased by Chilean investors in 1999, Laurel Lakes is delievering  well-crafted and resonably priced wines to a New York market often filled with over-priced bottles. While not as well known as some of the over-hyped, marketing-crazed Long Island wineries, Laurel Lakes’…

Many of us have lived fairly charmed lives…lives where we more-or-less have never wanted for anything. Sure, we may not have had foie gras on our plates or Petrus in our glasses every night, but we always had a roof over our heads and food in our stomachs. We never had to worry about the basics of survival…and we should be grateful. Today, food and wine bloggers from the world over are taking the time to help those that are battling for the survival we too often take for granted…those so devastated by the tsunami in Sout East Asia and…

On Tuesday, February 22, 2005, the first annual TasteEverything Festival and Awards will take place "virutally" on an Internet near you! Your’s truly is a member of the awards jury…but I can’t tell you anymore than that…it’s a secret. I will tell you that my involvement isn’t really wine related…if you can believe it! Check out the press release and keep an eye out for the posts on various food and wine blogs. It promises to be a fun and interesting event!