Recent Reviews
  • hector-wine-company-2012-dry-riesling
  • treleaven-2012-dry-riesling
  • dr-frank-2012-reserve-riesling
  • roanoke-vineyards-2010-cabernet-franc
  • macari-2013-rose
  • wolffer-2013-summer
  • hector-wine-company-2012-syrah
  • raphael-2013-first-label-sauvignon
  • fulkerson-zweigelt
  • ksv-2013-rose
  • wolffer-2013-rose
  • heron-hill-2012-pinot-blanc
  • kelby-james-russell-rose
  • silver-thread-2012-blackbird
  • anthony-nappa-2013-bordo


WTN: Jamesport Vineyards 2006 Sauvignon Blanc (North Fork)

Most Long Island wineries focus on the red wine grapes of Bordeaux—particularly merlot—and the white wine grape of Burgundy—chardonnay. They are, by far, the two most planted varieties on the East End. Jamesport Vineyards...


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...


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...


Pre-Bud Break at Peconic Bay Vineyards

Matt and Jen at Peconic Bay Winery sent me this picture this morning. It was taken last evening in their vineyard on Route 25 near the winery. These are vines that are so close to bud break it’s ridiculous. I’m alwa...


Why do YOU drink local?

Obviously I drink a lot of local wines, and I can only assume that a lot of you do as well, be them wines from Long Island, California, France, wherever you live. I’m working on a piece about why I drink local, but I̵...


East End Oenophile in Edible East End

The spring issue of Edible East End will hit the streets later this week, and this is particularly fun for me because it marks the debut of my new column "East End Oenophile." Once they update their website with the n...

“May” by Christopher Watkins

By Christopher Watkins In a warm kitchen in Stony Brook,above a heated stove,a bearded chef keeps two eyes fastenedto a metal pot,but the water doesn’t boil. On a platform in Port Jefferson,dampened by the rain,a small, y...


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...