Posts Tagged“long island wine”

A Sustainability Study

By Contributing Columnist Richard Olsen-Harbich Most people understand the general concept of “organic,” especially as it applies to the food we eat. But lately in the Long Island wine community, the “buzz” is all about sustainability. The question on a lot of people’s minds is—what exactly does this mean? The concept of sustainable agriculture grew out of the early organic movement and became fine tuned during the late 1980s. In 1989, the American Agronomy Society adopted the following definition for sustainable agriculture: "A sustainable agriculture is one that, over the long term, enhances environmental quality and the resource base on…

WTN: Domaine CC 2006 Rose (North Fork)

Like most any American wine region, there are almost as many styles of rose being made on Long Island as there are wineries. You have some that are almost full bodied, big, soft and round on the palate and as dark as some light reds. You also have much lighter wines that are fresh, crisp and definitely much more like white wines. Personally, I almost always prefer the latter style. I like my rose to have high, but balanced, acidity, fresh fruit flavors and maybe even a little floral character. Corey Creek Vineyards‘ latest rose, their 2006 Domaine CC Rose…

Local With Local: Doug Gulija from Plaza Cafe

I first met Doug Gulija at a chardonnay vertical tasting at Wolffer Estate a couple years ago. He came right up and introduced himself to me and throughout the tasting, I was impressed by his palate as well as his dedication to Long Island wines–both in his personal life and and at his restaurant. You may remember that when LENNDEVOURS was celebrating it’s 3rd birthday a little over a month ago I mentioned that I wanted to work with some local chefs on some special food and wine pairings that bring together the best of Long Island’s seasonal ingredients with…

WTN: Macari Vineyards 2005 Malbec (North Fork)

You’ve heard all about Long Island merlot, but what about the Malbec? Merlot might rule this over-grown sand bar, but Malbec, the large, easy-to-ripen black grape best known as Argentina’s premier variety, is showing surprising potential in Long Island’s maritime environment. It has been grown, and used, on Long Island for quite some time—usually ending up as a minor component in Bordeaux-style red blends. But now, as Long Island vintners continue to experiment with grapes and techniques, varietal Malbec bottlings are becoming available. Macari Vineyards in Mattituck released its 2005 Malbec ($22) a couple months ago and it’s impressive. It’s…

WTN: Comtesse Therese 70% Cabernet Sauvignon 30% Cabernet Franc (North Fork)

Some of the wines that display Long Island’s true nature–terroir if you will–are actually red blends, not the varietal merlots that are often lauded as the region’s best. I know, shocking. I should be strung up for suggesting such a thing. Of course not all blends are created equal. There are more than enough wines that fall into the "meritage" catetory that seem more like a way to use up extra lots of lesser reds than anything else. Theresa Dilworth, co-owner of and head winemaker for Comtesse Therese isn’t making one of those. This blandly named but far-from-bland blend of…

Heard Through the Grape Vine: LI Wineries Shutting Out Howard Goldberg?

My post the other day caused at least a mini-stir in the local wine industry. Several people intimately involved in it emailed me privately about it rather than commenting on the site. So, I can’t (and won’t) mention any names or quote anyone directly–but Howard is definitely a man with a reputation on the East End. Some came out and said that Howard just plays favorites. Some joked that certain wineries must "have something" on him. Another said that it appears that Howard has favorites because he’s ticked off so many out here that only a handful still send him…

WTN: Castello di Borghese 2001 Reserve Cabernet Sauvignon (North Fork of Long Island)

On the North Fork, there is an un-official red wine grape pecking order. Okay, maybe it isn’t even un-official. At the top is the almighty merlot grape, lauded by many observers as the king of Long Island grapes. And, it has earned such a reputation with good reason. It seems ideally suited to the regions climate and soil conditions–and consistently leads to many of the region’s best wines. Next in line is cabernet franc, genetic parent to cabernet sauvignon and known mostly for its popularity in the Loire region of France and as a blending grape in Bordeaux. It ripens…

WTN: Medolla Vineyards 2002 Merlot (North Fork)

The Italian and Italian-American influence on Long Island wine country is strong. Among the thirty-plus East End producers there are ones named Pellegrini, Pugliese, Castello di Borghese and Diliberto – and others that are owned by people of Italian heritage, many of whom grew up making wine with their families. Medolla Vineyards, owned by John and Denise Medolla, has recently joined the fray with its first release, this 2002 Merlot. Medolla Vineyards operates under a tenant winery license at Lenz Winery. Basically, Lenz Winery serves as a host winery and Medolla uses the facilities when Lenz isn’t using them. Lenz…

WTN: Channing Daughters Winery 2006 Mudd Vineyards Sauvignon Blanc (North Fork)

 For all of its purported similarities to Bordeaux, Long Island produces surprising little Sauvignon Blanc. It’s the white wine grape of Bordeaux after all. Yet, those that are made always seem to capture the region’s uniqueness. The best taste like Long Island in a bottle. Channing Daughters Winery, one of only three producers within the Hamptons Long Island AVA, sources the grapes for its Sauvignon Blanc from the Mudd Vineyard on the North Fork – where some of the Island’s oldest Sauvignon Blanc grapes grow. Winemaker Christopher Tracy is a white wine wizard – mixing and matching both expected and…

Love at First Twist

By Contributing Columnist Robin Mererdith I’d like to welcome Robin Meredith as LENNDEVOURS’ newest contributor. He is the former owner of Broadfields Wine Cellars and The Tasting Room on the North Fork of Long Island. He is now preparing to begin his Master of Wine education. If you’ve ever had a glass of wine that smelled of moldy cardboard, wet dog, or dingy basement, you’ve experienced a "corked wine." Saldy, corked wines are ruined and there’s no resuscitating them. Most of the time, corked wine is caused by 2,4,6-trichloroanisole (TCA), a hard-to-pronounce compound that taints the aromas and flavors of…