Grand Cru Classes Hit the North Fork


I’m happy to announce that Grand Cru Classes, founded by LENNDEVOURS reader Jared Skolnick and his wife Tracy Kamens will be teaching their first wine classes starting June 10. Because their own facility, formerly the Catapano Goat Farm (which is in the process of relocating), isn’t quite ready, they will be teaching their classes at various North Fork wineries, including Bedell Cellars, Castello di Borghese and Martha Clara Vineyards. In June, the are starting with their Wine Discovery Series, which will provides students with a solid foundation in the basics of grape growing, wine making and tasting technique and can…

Stormhoek Geek Dinner — First Course


For the first course of our Old Home + Fresh Wine Stormhoek wine dinner, my mother in law, known as MIL, cooked up a delicious, flavorful goat cheese tart to pair with Stormhoek’s equally delicous 2005 Sauvignon Blanc. First, the recipe for the tart: MIL’s Goat Cheese Tart 1 1/2 cups all-purpose flour, plus more for dusting the board Kosher salt 13 tablespoons cold unsalted butter, divided 3 to 4 tablespoons ice water 3/4 cup chopped shallots (3 to 4 shallots) 10 1/2 ounces garlic-and-herb soft goat cheese (recommended: Montrachet} 1 cup heavy cream 3 extra-large eggs 1/4 cup chopped…

Interested in a LENNDEVOURS 2006 Harvest Party?


For at least six months (okay, more like a year) I’ve been knocking around the idea of putting together a party for my readers and friends both inside and interested in the Long Island wine industry. Every time I focus on it, however, I find myself wondering "Would anyone actually come? Does anyone really care?" So, rather than knock myself out…I figured I’d just ask. I’m thinking this party would happen on a weekend sometime just before, during or just after grape harvest (think October-ish time frame), out on the East End (either at a winery or at a B&B),…

Buffalo-Area Baco Noir — Another Reason to Drink Local


Jay of the Wine Chicks and also a fellow Wine Sediments contributor recently relocated from the NYC metro area to western NY — Buffalo in fact. The Buffalo area is apparently much more than chicken wings and beer. Baco Noir a variety I don’t know all that much about, is leading to some good wine from that area, particularly one from Peller Estates. Jay, a Long Island native, believes in drinking local I think…and you all know how I feel about that.

Corks of the Forks: Three Vintages. Three Styles. One Grape.


My first column for’s food and wine section was published today: Three Vintages. Three Styles. One Grape. It highlights what one North Fork winery, Paumanok Vineyards, is doing with their chardonnay program. You are all well aware of my love affair with low-to-no oak chardonnay, but I was reminded of an important lesson with these wines. Oak isn’t always a bad thing. Check it out and visit every Wednesday to read my column, Corks of the Forks.

WTN: Macari Vineyards 2004 Estate Chardonnay


Macari Vineyards 2004 Estate Chardonnay ($15) is a lean, crisp white made 100% in stainless steel tanks. Still a bit tight, it takes vigorous swirling to coaxe faint citrus and just-ripe pear aromas from the glass. Fresh and clean in the mouth, the flavors are a little on the simple side, but are nicely balanced by acidity and minerality. A tart, kiwi-flavored finish is a highlight. If this wine were $10 or even $12 it would be a nice summer sipper because it’s so refreshing and easy drinking, but at $15 I expect more.

Stormhoek Geek Dinner Post Coming Soon


I’m on deadline for a few print writing gigs, but I wanted to do a quick post about our Stormhoek Geek Dinner over the weekend. Ten wine lovers, with impressive wines and a great menu of food…how could it be anything but a great time? Details to come, but my favorite wine of the night was probably either their 2004 Shiraz or 2005 Sauvignon Blanc. Others really love the Pinotage.

WBW #21 & IMBB #26 Fabulous Favorites Festival — Wolffer Estate 2003 Late Harvest Chardonnay and Grilled Poundcake with Grilled Peaches


When Alberto and I decided to team up for WBW #21 and IMBB #26, I had aspirations of doing a five- or six-course tasting menu with our favorite foods with our favorites wines. As happens way too often for my liking, a hectic real life forced me to scale back severely. Instead of multiple wines and courses, I’m offering one wine with one dish. But, this combination more than makes up for the lack of quantity with quality. Almost immediately upon announcing the event, I wanted Nena to pick the wine or wines we would pair with food. I should…