Posts Tagged“david page”

From the Archives: Local with Local: Raphael 2002 First Label Merlot and David Page’s Ducq au Vin

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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’s pull from the archives is one of my favorite “Local with Local” posts we published — a series where local chefs and wine folks created a wine pairing. This pairing and recipe were offered by David Page, co-owner of Shinn Estate Vineyards and a former chef.  Reading through this post again, has me thinking about bringing this series back.    My wife Barbara and I first met Richard Olsen-Harbich, currently the…

Distillling in Wine Country: Four Questions with David Page

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David Page had his Newton-apple-falling-on-the-head moment in the basement bowels of a New York City restaurant. A chef by trade, he and his wife, Barbara Shinn, traveled east from California and washed into New York City in 1990.  By 1993, they had scrounged enough money together to open Home restaurant, a rustic, cozy place that celebrates traditional American cuisine.  Soon, their 60-seat restaurant (30 inside, 30 outside) was jammed to the gills with adoring fans feasting on Skillet Fried Chicken, Whole Grilled Trout and the like. Another restaurant would follow (Drovers Tap Room), a cookbook, prospects of more businesses in the neighborhood…it…

WTN: Shinn Estate Vineyards 2006 Rose (North Fork of Long Island)

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"There is no reason to produce wimpy little pink wines with no varietal character." That’s what David Page, co-owner of Shinn Estate Vineyards said when I asked him about his 2006 Rose ($16). Their rose is different alright–different from every other Long Island rose I’ve tasted this summer. It’s a much richer, bolder wine. The strawberry- and watermelon-scented wine is far from wimpy. It’s medium bodied and much rounder and fuller on the palate–but still balanced with gentle acidity and even a little tannic structure. There is a faint buttery note too, although malolactic fermentation was strictly avoided. For me,…

Talking Sustainable with David Page, co-owner Shinn Estate Vineyards

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I’ve long been a fan of Shinn Estate Vineyards, not only because of their wines but also because of their dedication to sustainable farming and push towards near-complete organic viticulture. Today on Appellation America, you can find an interview that I conducted recently with co-owner David Page. We touch on a wide range of topics, including their new estate winery, new winemaker, organic and biodynamic farming techniques, the Long Island Merlot Alliance and their push for highly aromatic wines. Read the interview and let me know what you think. And, please let me know if there are any members of…