I got quite a few emails last week asking if I saw the pieces in the New York Times on Long Island wines. Of course I did! For those of you that didn’t, however, the two main links are: Long Island Wines: Better Now, Merci Long Island Reds That Don’t Put on Airs I read Asimov every week and I’m beyond pleased to finally see him turn his eyes just slightly east to Long Island. But, as someone who drinks and writes about Long Island wines a few times a week, I’d like to comment on some things he says…
Long Island Second Label Wines That Aren’t Second Class
(This column appeared originally in the 4/8 issue of Dan’s Papers) If you’re at all like me, then you like to drink wine every night with dinner — which can get pretty expensive if you’re drinking twenty-plus dollar bottles. Long Island’s top wines aren’t cheap, there’s no doubt about that. But, there’s an easy, and more affordable, solution — second label wines. Second label wines aren’t wines made by second-rate producers. On the contrary, they are well-made, less expensive wines made by some of our region’s top winemakers. They usually have a different name, different labels and — this is…
You Know You’ve “Made It” When…
Hey everyone. I’m feeling a touch better today…and I probably over-did it by riding with Nena to run some errands after she got home from work today. I’m wiped out now…but…I had to share a little story from the trip… While Nena was shopping at the craft store for lace and pretty bows (or whatever else one shops for there), I went next door to a wine shop I’ve visited once or twice. I was browsing around…mouth watering over all the wines I’m still unable to drink for at least five more days…when I saw one of our favorite LI…
A Foodie’s Nightmare
Hello LENNDEVOURS readers! I am happy to be filling in (or at least attempting to) for Lenn while he recovers from his tonsillectomy. I must tell you that it has been a long 4 days for both he and I — filled with culinary wonders that you can not possibly imagine. Just kidding! I would be lying if I told you that I have been cooking up a storm for myself, filled with wonderful food. I just can’t seem to get the inspiration when only cooking for one. Not to mention the guilt I feel when I sit down to…
Introducing Ms. LENNDEVOURS, the Tonsillectomy-Induced Guest Blogger
Tomorrow morning (yes April Fools Day) I’m going under the knife. The reason? Tonsils the size of golf balls. In other words, this diagram isn’t "to scale" when it comes to me. They’ve always been huge…but tomorrow they come out. And, from what they tell me, I’m going to be laid up for at least ten days. So, the way I see it, I have two options. I could offer you guys riveting information about my applesauce, cottage cheese, Jello and ice cream diet. Or, I can hand over the reins of this juggernaut to the love of my life,…
Spy Valley 2002 Pinot Noir (New Zealand)
Well all know how "hot" Pinot Noir is right now, mostly because of the movie Sideways. It seems like every time I visit my favorite wine shops, there are more Pinots on the shelves from a variety of regions. My favorites usually come from Oregon and, of course, Burgundy. This particular Pinot, I specifically sought out based on a recommendation from Jim Waters, winemaker and owner of Waters Crest Winery. He admitted one time, as we sipped his stellar Riesling, that he doesn’t typically like Pinot Noir…but that this one is a definite exception. So, I drove to Stew Leonard’s…
The Fifteen 2000 Grenache, Rousiilon, France
I can count on one hand the number of varietal Grenache wines I’ve tasted. And frankly, I don’t remember much about them at all…which probably tells you all you need to know. Last week, when I was doing some pre-Easter wine shopping, I saw The Fifteen 2000 Grenach with a nice little note on the shelf touting it’s score from Parker (a 90). I figured for $14 bucks, I’d give it a shot. I wasn’t able to dig up a ton of information on this wine, but it’s made in the Mediterranean city of Rousiilon in the south of France…
Another Reason Not to Put Too Much Faith In What the International Wine Media Says?
Howard Goldberg, a fairly well known American wine writer does a weekly column in the New York Times on Long Island wines, not-so-creatively titled Long Island Vines. As a Long Island wine lover, I read it every Sunday. Sometimes I really enjoy it. He has better connections than I do (at this point) and usually hears about stuff long before I do. Sometimes though…I’m disappointed. This week’s column is one of the disappointing ones (not because of Howard though). And, I think it illustrates why the job of "International wine god" is so difficult…and why we shouldn’t always assume the…
Visit Friuli (And Hungary) Without Leaving Long Island
(This column appeared in the 3/25 issue of Dan’s Papers)Winemaker Christopher Tracy and his wife (and the winery’s GM) Allison Dubin Visit Friuli (And Hungary) Without Leaving the IslandBordeaux. It’s the region most often used to describe our unique climate. It should come as no surprise then that many Long Island winemakers focus mainly on Merlot, one of the most important grapes in Bordeaux. Channing Daughters Winery in Bridgehampton is delightfully different. Do they make Merlot? Sure. In fact, they make a few different ones, depending on the growing season, each with its own distinctive character.…
Waiter…There’s a Crystal in My Wine!
I got an email last night from a reader that I thought would be to share. After all, as LENNDEVOURS evolves…I’m hoping to add more educational content. In his email, he asked: "Lenn, I just had a bottle of Castello De Broghese’s 2004 Novello. Delicious and paired well with a leg of lamb I had. Anyhow, in the last glass, I noticed there were crystals of I what am hoping sugar on the bottom. Is this common with this wine? It has to be sugar crystals, because when I washed them with water, they retained their color, I got scared…