Long Island Winemakers — What Do They Drink?

Think about your favorite food – roast duck, filet mignon, foie gras – whatever it is. Would you want to eat that food for every meal, day in and day out? Chances are you wouldn’t, no matter how much you love it. So it should come as no surprise that winemakers, who often taste dozens of wines every single day, don’t always drink the same wines when they are “off the clock.” In fact, most agree that drinking only their own wine is a bad idea. We asked several local winemakers and winery owners what they drink when they are…

My first attempt at pulled pork…

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Friday night (more on that in a moment) I smoked my first pork shoulder. I bought a 9 lb. picnic shoulder not knowing that most pit master prefer the "butt" portion of the shoulder to the picnic. But (pun intended) I had what I had…and it turned out delicious. I started by trimming off quite a bit of fat (not all of it mind you) and the skin on the lower portion of the roast. I don’t have a scale that goes high enough to weigh this size roast, but I’m guessing I took at least a pound or two…

Wine Blogging Wednesday #22 Announced — Lite (Alcohol) Reds

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I know…you’re still waiting for Fabulous Favorites Festival (WBW/IMBB) roundup. It’s coming this week, believe me. Alberto and I are working on it…stay tuned. In the mean time, I’m happy to announce Wine Blogging Wednesday #22, hosted by Tim Elliot of Winecast. On June 14, Tim wants us to find/taste/review a red wine. Simple enough, right? But here’s the catch — it needs to be a low-alcohol red, 12.5% ABV or lower. Now, as a resident of a cool climate wine region, I’m not going to have any problems finding a wine that fits the bill. But this should be…

The Beagle Wants to Know…

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…what is going on in the kitchen. And when the beagle wants to know something, you best tell him. Seriously, he’s a tough dog. He’ll mess you up. (Okay, so maybe he won’t. Maybe we’ve never even heard him growl, let alone seen him bite anyone. Maybe he’s a big softy who likes nothing more than to cuddle with Nena on the couch every night. He still wants to knw what is going on in the kitchen — so just tell him, okay?)

Think You Hate Dessert Wine? These Will Win You Over

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Merlot is clearly the king of Long Island wine. Sometimes it’s the only grape we hear about. It’s the most planted variety and, in the hands of the best winemakers, consistently leads to many of the region’s best wines. But what else is out here on the East End? Sure, there’s a bay full of chardonnay, made in any number of different styles, and there’s cabernet franc, the often-dismissed variety of Bordeaux. But the wines that too often get lost in the tasting shuffle are the delectable dessert wines. Think you don’t like dessert wines because they are too sweet/heavy/syrupy/high…

Grand Cru Classes Hit the North Fork

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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

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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?

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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

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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.