As you know, lots of Long Island winemakers still focus on the parallels between their own region and Bordeaux. Merlot and the cabernets-sauvignon and franc-are clearly the dominant red grapes here and they do well (except maybe sauvignon, which only thrives in the best years in the best locations). But, market conditions being what they are, most white wine made in these parts is made with chardonnay, the white grape of Burgundy. Those wines can be simple and gulpable or rich, complex and truly Burgundian, but they are nothing like white Bordeaux, which are made with sauvignon blanc and semillon.…
WTN: Raphael 2006 Sauvignon Blanc (North Fork of Long Island)
