By Evan Dawson, Finger Lakes Editor When I dine out, I’m looking for three things on a wine list: Diversity. I get it. Ravenswood Zin is awesome, but it would be nice to see a little more. Price: I expect to pay a markup, but I don’t expect to need to pay in installments. Age: This is rare, but it’s always fun to see if an establishment carries any older bottles. The first time I had dinner at The Village Tavern in Hammondsport, NY I could hardly believe the wine list. The restaurant, located on the southern end of Keuka…
Posts Written OnSeptember 02, 2009
The New York Cork Report Names Tom Mansell as Science Editor
By Lenn Thompson, Founder and Editor-in-Chief This announcement has been in the works for some time now, and I'm happy to finally be able to make it official — Tom Mansell, founder of the Ithaca, NY-based wine blog Ithacork, has joined the New York Cork Report team as its new science editor. We often talk about the "art" of winemaking and the romance surrounding our favorite adult beverage, but behind those things is a whole lot of science. That's where Tom comes in with knowledge and a true scientific approach to wine. Don't worry though, he loves drinking it as…
Q&A: Ian Barry, Winemaker, Swedish Hill Winery
By Lenn Thompson, Founder and Editor-in-Chief Ian Barry, winemaker at Swedish Hill Winery (as well as sister wineries Penguin Bay and Goose Watch) was studying English literature at SUNY New Paltz in 1997, when he answered a job posting placed by Adair Vineyards in the Hudson Valley. What started as a summer job soon took him to Oregon to make pinot noir, Washington to make full-bodied reds, back to New York as assistant winemaker Heron Hill Winery, and finally to Swedish Hill in 2006, wherehe joined as assistant winemaker. After successfully running the 2006 harvest, Ian was promoted to head…
Sourcing, Cooking and Eating Local: Fishbar in Montauk, NY
I came across this video this morning and really liked it. Thought I'd share… A story for true seafood lovers… You need more than two hands to count the number of seafood restaurants and shacks out in Eastern Long Island, but only one to tally the number of places who actually buy their seafood straight from the captains of local boats. Meet Chef Jennifer Meadows of Fishbar, a new local seafood restaurant in Montauk, who begged her way onto the boats of local commercial fishermen to guarantee her fish was as fresh and as local as possible. Supporting sustainable seafood…