Over the past few days, several of you have emailed me asking about Long Island rose. What are my favorites? How are the 2005 bottlings?

Because I aim to please, keep your eyes on LENNDEVOURS over the next week or so as I talk about Long Island rose — a surprisingly interesting topic. Some winemakers use the saignee method to bleed of juice to concentrate their reds, resulting in a rose. Others make rose for rose sake. Other’s use blends of red and white grapes. Thankfully, there are lots of bone dry versions to drink, and many of the ones that do have just a little residual sugar have the acidity to balance.