Posts Written OnJanuary 19, 2016

Macari Vineyards 2014 “Life Force” Sauvignon Blanc

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(Photo via northforker.com) You can see a story I’ve written about Macari Vineyards’ use of concrete egg-shaped fermentation vessels later this month in the winter Long Island Wine Press — but in the meantime, I can tell you about a wine made using one of the two eggs found in the cellar right behind the tasting room bar: Macari Vineyards 2014 “Lifeforce” Sauvignon Blanc ($27). Of what is planted today, sauvignon blanc is clearly the white wine grape most important to Long Island’s future as a wine region. There’s more chardonnay in the ground, but more doesn’t mean better. Sauvignon blanc take well to our…

#NYTastemaker: Zack Klug | Liten Buffel

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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 #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. You may not know the name Zack Klug, but I have a feeling you will. After a few years working in various cellars in and around the Niagara Escarpment AVA he — along with business partner Patrick Vaughn — has…