“Tastemaker” is a term typically used to describe a person — either a sommelier or writer in the wine world — who decides what is good, cool or otherwise interesting. With our new #NYTastemaker profiles, I’ve decided to usurp the term to mean someone who actually makes the wines, ciders, spirits, etc. that we love. A “tastemaker” should make something, after all.

This week’s tastemaker is none other than Roman Roth, winemaker and partner at Wolffer Estate. Roman has been making wine on Long Island for a long time, was instrumental in the creation of the Long Island Merlot Alliance and is now the president of the Long Island Wine Council. He’s a man to know in Long Island wine.

Location: The Hamptons, Long Island

Current Job: Winemaker and Partner, Wolffer Estate

Wine of the moment: L’Aietta Brunello di Montalcino 2010 – Amazing wine

My winemaking style in 1-5 words: Fruity, focused, concentrated, balanced, layers.

First bottle of wine I remember drinking: My father was a cooper/winemaker and wine mechant. It was a Rosenthaler Kadarka from Hungary – I must have been 6 or 7 and it was a sweet red wine …perfect for a Childs palate. 😉

My winemaking style — in more words: I have three major goals. First, to make food-friendly wine. Second, to make wines with character that are authentic to our region. And, to make wines with longevity.

Mentors: Bob Cartwright (former longtime winemaker at Leeuwin Estate).

Music playing in the cellar right now: In the cellar we sing! German Lieder and musical hits like – I got Rhythm, David Bowie

Favorite thing about Long Island wine industry: Close to Manhattan, close to the ocean, perfect climate to make elegant food friendly wines.

Least favorite thing about Long Island wine industry: The North Fork is to far away from the South Fork.

One surprising thing that I’m really good at: Singing and the blind believe that I am a good golfer.

What I drink: Guinness, Weizenbier, German Rieslings, Barolos, Tuscan Sangiovese, Champagne.

My “Desert Island Meal” — wine included: A full-fledged Sri Lankan curry meal, which usually is about 10 to 15 different dishes, and a Künstler Hochheimer Hölle Riesling Dry Spätlese.