Browsing CategoryLong Island

Uncork the Forks: Local Wines Should Be on Local Menus

(Credit: David Benthal for northforker)

(Photo Credit: David Benthal for northforker) Local wine people — both inside and out of the industry proper — have long lamented how few local restaurants support and offer local wine. Short of visiting every restaurant and asking to see their wine lists, it is hard to know precisely who is listing local wine and how much of it. Visiting restaurant websites — many of which aren’t updated very often, rendering them largely useless — does offer some insight, though. The results are still ugly, though there are some exceptions — restaurants doing good things with local wine. Some restaurants,…

New York #Tastemaker: Anthony Nappa | Raphael & Anthony Nappa Wines

anthony-nappa

“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. As a wine lover and a wine writer, I know that I can trust Anthony Nappa, winemaker at Raphael, owner of Anthony Nappa Wines and co-owner of The Winemaker Studio with his chef-wife Sarah. It’s not just that his wines almost always…

Macari Vineyards 2013 Reserve Cabernet Franc

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“Reserve” is a term without an official meaning in the American wine industry. It can be used by anyone on any wine. Some wineries only have a “Reserve” line — which means it’s more about marketing than anything else. They’d never admit it, but I’m convinced that some producers even put “Reserve” on a bottle just so they can charge more for it. For a while, here on Long Island, “Reserve” has meant bigger, riper and oakier. Sometimes wineries boast about long a “Reserve” wine is aged in oak barrels on the back label — as if that’s a sign…

Waters Crest Winery 2012 Merlot

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I keep reading a lot about 2013 Long Island reds lately. I’m sure you have too. Some are even calling it “Long Island’s Best Vintage.” Please take those proclamations with a grain of salt — at least for now. It was a great growing season, no doubt, but nearly every vintage is labeled “the greatest” at some point, either during harvest or once the wines start coming out. Keep in mind that no matter the vintage or its quality, wineries need to sell their wine. It’s to their benefit to laud a vintage as “the greatest ever.” Every year. Before…

New York Cork Club: April 2016 Selections

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Editor’s Note: Okay, so I’m a little late posting this. Most of you have already received your shipments, but here is a bit about my April 2016 selections. I’m really excited about this month’s picks – one Finger Lakes riesling and a sparkling cabernet franc from Long Island. Yes, you read that right – sparkling cabernet franc. Macari Vineyards 2014 “Horses” Sparkling Rose Cabernet Franc is a sparkling cabernet franc that they may so little of that it’s not even on the winery’s website. Luckily, we were able to get a few cases for the club and I think you’re…

New York #Tastemaker: Kelly Urbanik Koch | Macari Vineyards

kelly-koch

Photo credit: David Benthal for NorthForker “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. As August Deimel mentioned last week, there is precious little diversity in New York’s wine cellars. Head winemakers across the state tend to be white and they tend to men. I won’t pretend to know…

Lieb Cellars 2014 Bridge Lane Chardonnay

bridge-lane-chardonnay

It’s easy to forget sometimes, but not every wine we drink needs to be esoteric or complicated. Wine needn’t always be something you spend time dissecting or pondering. Some might argue that wine is never that. At the end of the day, wine need only be delicious and satisfying. Lieb Cellars 2014 Bridge Lane Chardonnay ($16) is both of those things. Made entirely in stainless steel, it’s not complex or layered, but it offers bright, fresh lemon-lime fruitiness, juicy acidity and a subtle saline edge on the finish. This is the kind of wine that you want to have around as the…

Long Island Wine Press: 5 Truths About Long Island Chardonnay

chardonnays

You may have noticed a lot of chardonnay-related activity here and on the site’s Facebook page of late. That was because of this story, which is in the spring issue of Long Island Wine Press. Check out the excerpt and then click the link below to read the full story. For the last five years of the decade I’ve spent writing about wine, I’ve largely ignored most Long Island chardonnay. Rarely tasted it, let alone drank it. Particularly if it was raised in an oak barrel. Sure, some unoaked Long island chardonnay made it into my glass — it’s bound…

Coffee Pot Cellars 2013 Chardonnay

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Regardless of grape variety, I don’t look for or particularly enjoy a heavy oak footprint — flavors of raw wood, vanilla, etc. That’s particularly true of chardonnay. Oaky chardonnay tends to not play well with the foods I like to eat. The middle ground between buttery oak bombs and steely unoakaed chardonnay can be hard to navigate. It’s sometimes hard to tell, just by looking at a label, just how oaky or not a chardonnay will be. I tend to prefer wines that reside in that middle groud — wines made using older, neutral oak barrels that allow for air…

New York #Tastemaker: Rich Olsen-Harbich | Bedell Cellars

ROH

“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’m not sure that Rich Olsen-Harbich, winemaker at Bedell Cellars will ever let me live down the fact that I once wrote that while he’s not the founding father of Long Island wine, he’s the region’s “eldest uncle.” It’s perhaps…