Browsing CategoryLong Island

5 Questions with… Brewster McCall, McCall Wines

One could say Brewster McCall, of McCall Wines in Cutchhogue, was born into the food and wine industry. His father, Russell McCall founded a small cheese shop in Atlanta in the 1960’s that he grew into a successful gourmet food distribution and importation business as well as a sister import and distribution company for wine. Growing up in Atlanta, Brewster would often go to work with his father to help out, establishing a work ethic that quickly evolved into a number of summer jobs in restaurants and catering. Always encouraged to follow his heart, McCall attended Skidmore college in upstate New…

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Southampton Publick House Sully’s Irish Red

Irish Ales or “Irish Reds” are rarely brewed on Long Island — perhaps because we aren’t in Ireland. Nevertheless, the borrowed style seems to have been almost ignored once people realized they could order a Bourbon Barrel Bacon Doughnut beer. The style has waned in popularity here in the United States, with newer and bigger beers coming along and dominating. It reminds me a bit of Counting Crows’ popularity in the 90’s. “But I always liked Counting Crows” you might say. Well good, me too. I also like Irish Reds. So I’m bringing it back to a beer I have liked for years,…

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Wolffer Estate Vineyard 2013 Rose

There is little doubt that Wolffer Estate Vineyard‘s rose is the unofficial wine of the Hamptons — or at least the Memorial Day-to-Labor Day Hamptons season. You’ll find it all over — on restaurant lists, at events, by the pool, at the beach and out on boats. It’s seemingly everywhere. And winemaker Roman Roth makes a lot of it — more than 17,000 cases this year, which dwarfs the total production of most Long Island wineries. Wolffer Estate Vineyard 2013 Rose ($17*) is made with 58% merlot, 24% chardonnay, 11% cabernet franc 6% pinot noir and 1% cabernet sauvignon and shows…

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Port Jeff Brewing Company Party Boat IPA (Now in a Can)

On Wednesday, Port Jeff Brewing Company, nestled alongside Port Jefferson Harbor, released its first batch of Party Boat IPA in 12 oz. cans — the first time the brewery has brewed and canned a beer on Long Island. Why IPA in cans you might ask? Well, besides avoiding degradation of the beer from UV light exposure and lower costs than glass — it just feels right. We’re almost programmed to drink beer from a can.  Man buys can, man opens can, man drinks beer. Before the explosion of craft beer, you didn’t have to think about beer as much while…

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5 Questions with… Conor Harrigan, Jamesport Vineyards

If you’ve been to the North Fork recently and stopped in at Jamesport Vineyards chances are you likely saw Conor Harrigan behind the counter. Harrigan, who works in the tasting room at Jamesport, has been serving thirsty winery goers and educating them on the exclusively estate grown portfolio for the past year. Harrigan has been working in the industry since 2009 and has held varying roles in retail and at a few prominent North Fork wineries. This week, the New York Cork Report sits down with Harrigan in our “5 Questions With…” series. What was the first bottle of wine…

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Kontokosta Winery — The Winery at the End of the World (Or at Least the North Fork)

If you’re driving out from mid-Island, Greenport’s only winery seems like it’s located at the end of the earth. As you pass more familiar faces on the North Road (Hi Sparkling Pointe! What’s up, One Woman?), you wonder if you could possibly die from holding your bladder. Why couldn’t you just stop closer to the LIE? Then you see it. From the distance, Kontokosta Winery is a weathered grey structure: imposing and lonely on a windswept chunk of land that brings to mind the moors of the Scottish Highlands. After a quick jaunt down the dirt road, you start to…

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Winter Vine Damage Not Widespread on Long Island — But it’s Out There

This past winter was a rough one across much of the northeast, with lots of snow and some of the coldest temperatures in recent years. As my colleague Evan Dawson wrote last month, those temperatures will have a not-insignificant impact on the Finger Lakes wine industry. On Long Island, the damage wasn’t nearly as severe or widespread, but with bud break’s arrival, Long Island growers can now better assess what damage was sustained, if any. Elevation matters, even here where many Long Island are seemingly flat. Little rises and dips matter because the coldest air pools in those low areas…

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Southold Farm + Cellar Isn’t Really About Weird Grapes

At their core, Kickstarter campaigns are about two things — garnering attention and getting funding for whatever project it is that you’re undertaking. By most any measure, Southold Farm + Cellar‘s campaign in early 2013 was a success on both counts, well exceeding its monetary goal and resulting in nearly a dozen articles in various publications — including the Wall Street Journal. The campaigns message, distilled down for and by today’s soundbite media culture became “We’re doing weird grapes because merlot and chardonnay are boring.” Regan Meador, who co-owns the winery with his wife Carey and makes the wines, is partly…

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There’s a Lot Happening At Macari Vineyards: But Don’t Let That Scare You

Barrel Tastings are cool. There’s something unique about the experience that makes you feel like you’ve got membership to a secret club, even for those of us who are in and out of working wineries. A welcome chill in the air, necessary for stabilization but still goosebump-promoting regardless of the season, commands your attention. Take notice! Something interesting is happening here! Steel tanks stand next to endless rows of neutral oak barrels, each with unique with chalk scribbles that mean almost nothing to bystanders. It makes you wonder wonder what’s happening to the liquid inside. This is wine in its…

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Anthony Nappa Wines 2013 “Bordo” Cabernet Franc

With aromas of red raspberry and cherry, roasted poblano, savory herbs and oil-packed sun-dried tomatoes, Anthony Nappa Wines 2013 “Bordo” Cabernet Franc ($20) shows the interplay between fruity and savory that this unoaked, spontaneously fermented cabernet franc always shows. Soft and similarly savory, the medium-bodied palate shows the same berries-meet-herbs character — un-adored cabernet franc in all it’s glory. The medium-length finish brings some graphite and turns almost tinny before returning to the herbal and slightly vegetal notes. Many winemakers would manipulate that green edge out of this wine — whether through oak aging or some other bit of winemaking…

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