Posts Tagged“peconic bay winery”

Peconic Bay Winery 2011 “Lot #7″ Merlot

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Peconic Bay Winery “Lot #7″ Merlot ($15) is 100% merlot from Peconic Bay Winery’s estate vineyards, and offers a high-toned, plummy nose with notes of plum skin, violets and cranberry. Light bodied and framed by just enough acidity (rather than tannins), the palate offers a peppery edge to just-ripe cherry and plum flavors that turn a bit under-ripe and stemmy on the finish. Simple and gulpable, it’s a solid effort from a tough growing season, but nothing more. Producer: Peconic Bay Winery AVA: North Fork of Long Island ABV: 1.2% Price: $15* | Buy now from Empire State Cellars (2 out of 5,…

Empire State Cellars Wine Club: September 2013 Selections

The September shipment of the Empire State Cellars Wine Club will go out to members in a few weeks — but here’s a sneak peak of what is coming.. If you aren’t familiar with the club, you can learn more here. “Hello New York” Wines Charles Fournier 2012 “Gold Seal Vineyards” Riesling: Named for a Finger Lakes pioneer and his seminal vineyard, this negociant-made riesling is focused and fresh, showing pear and apricot flavors, nervy acidity and along, slate-y finish. A terrific value.  Wolffer Estate Vineyard 2010 “Red Letter”: The great 2010 growing season resulted some of Long Island’s best-ever <$20 reds, this…

April 20: The Great Food Truck Derby Comes to Tanger (Riverhead, NY)

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On Saturday, April 20, Riverhead’s Tanger Outlets will host A Taste of the East End, featuring the edible Food Truck Derby. Edible East End invites you check out the food trucks from New York City and Long Island as well as local beverage producers, who will be there to tempt your palate with a variety of local libations. Morris Grilled Cheese, the only Slow Food-certified food truck in New York, will have a wide array of the obvious — including gluten-free options — with all the fixings. Korilla BBQ will be serving up Korean BBQ with organic veggies (yes, they have…

Replacing Unwanted Vines with Better Varieties: Field Grafting Offers Solution for New York Producers

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Spend time with grape growers, and you’ll eventually hear them lament, “I’d love to rip X variety out of the ground and replace it with Y variety, but it would cost a fortune in time and money.” It’s true; the process of plowing up acres of vine, then planting new rows, can be cost prohibitive. I’ve heard from many winemakers over the years who tell me they’d love to get rid of their hybrid varieties. They’d love more riesling, for example. But it’s not like pulling up a Rose of Sharon and replacing it with a bed of Impatiens. Vineyard…

Peconic Bay Winery Moves Tasting Room Operations to Empire State Cellars, Re-Focuses on the Wine and Leaves Agritourism Behind

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Live music every weekend. A food menu well beyond snacks. Big crowds. North Fork agritourism at its best. That’s has been Peconic Bay Winery the last several summers. Other wineries have turned to agritourism for financial stability and profitability, but few did it better than Peconic Bay. But no more. Later this morning, the winery will announce that it is closing its tasting room to the public, moving day-to-day retail and tasting operations to Empire State Cellars at Tanger Outlet Mall. The Cutchogue tasting room will now be used exclusively for private parties and wine club events. There will be a…

New York Cork Report Tasting Table — November 16, 2012

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It has been my goal for some time to retire the “Tasting Table” posts. I prefer to give every wine an individual post — even a short one — but unique circumstances have brought the Table back again. Though NYCR headquarters didn’t suffer any flooding or tree-falling-on-house damage, we were without power for 11 days in Hurricane Sandy’s wake. That meant only sporadic Internet access (primarily on my iPhone) and while there was plenty of wine drinking (what else can one do in the dark, by candlelight… wait, don’t answer that) there wasn’t much opportunity for writing. Add to that…

Harvest 2012: Riesling at Peconic Bay Winery

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Peconic Bay Winery general manager Jim Silver sent this harvest report yesterday: [quote]Harvest of old-vine riesling underway at PBW since 7:30 a.m., and will continue tomorrow (pickers welcome!) Yields not determined yet (about 2T/ac), brix above 19 degrees.  Nearly rot-free, hand sorted in the field by an experienced crew.  Very slight desiccation of some grapes. Top quality vintage similar in style to a blending of 2005, 2009 and 2010.”[/quote]

New York State Wine Outlet to Open in Shanghai, China

The first pallet of New York wine being prepped for shipment to Shanghai, China

Over the last 12-18 months the United Kingdom has emerged a potentially important market for New York — and other East Coast — wines. In fact, delegations from the Finger Lakes and Long Island are there right now for the 2012 London International Wine Fair. Now, more New York wineries than ever are looking even further east for new markets — all the way to China. A handful of wineries, including Channing Daughters Winery, Lieb Family Cellars and Pindar Vineyards, already sell or have sold wine in China. But, later today, Empire State Cellars, the New York-only tasting room and shop in Riverhead,…

Op-Ed: Some Thoughts on Local Terroir (by Jim Silver, GM, Peconic Bay Winery)

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As the head of a winery, I am very frequently asked about terroir.  Does the concept really exist?  Is it real? Of course it is, I answer, but it’s difficult to understand.  But, it has actually helped me to define myself while I strive to better my knowledge of wines.  Finding terroir in wine is an existential and personal study, and very rewarding. For me, it sharpens the mind — here your senses are tested along with your memory, as you try to find nuances in a wine, and categorize them.  While you sniff and swirl the glass, you are…