Posts Tagged“long island wine”

New North Fork Winery: Medolla Vineyards

I got an email this morning from John Medolla, who along with his wife  Denise, just released their first merlot under the new Medolla Vineyards label–adding yet another producer to the North Fork wine scene. I hope Lisa Granik is paying attention. Medolla’s first release, a 2002 Merlot ($23) was produced at the Lenz Winery with Eric Fry (of Lenz) serving as consulting winemaker. Medolla Vineyards is one of the smallest in the region with an initial annual production of 500 cases. They hand harvest grapes from local vineyards. Both John and Denise work in the aviation industry, but their…

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WTN: Peconic Bay Winery 2005 Steel Fermented Chardonnay (North Fork of Long Island)

I can still remember my first sip of Peconic Bay Winery’s steel fermented Chardonnay like it was yesterday. I had just moved to Long Island and was then only flirting with the region and its wines. This flirtation has since become an all-out love affair and I count this wine as one that stoked the fire of my neophyte palate. At the time, my vision of Chardonnay was of the flabby butter bombs with big everything – oak, vanilla, fruit – that I had tasted from both Australia and California. Based on my early experiences with those wines, I used…

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Heard Through the Grape Vine: D’Latte Vineyards?

I’ve heard an unconfirmed rumor from a couple different unnamed sources that the owner of D’Latte Uncorked, an upscale deli/wine bar in Greenport, is planning to plant a vineyard on the North Fork with tight row spacing, build a winery on the premises and use a local winemaker as a consultant. Does anyone know anything about this? I’m going to call the deli when I get home tonight, but I’m wondering if any of my "insider" readers have heard anything about this endeavor. Either way, check back soon for more information–I hope.

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New York Cork Club: March Selections

In the wake of some great coverage of the New York Cork Club, I’m happy to announce our March Selections…a steel-fermented favorite and a enchantingly flavorful cabernet franc. First is the 2005 Steel Fermented Chardonnay ($16) from Peconic Bay Winery. When I first moved to long Island less than a decade ago, I was still a wine newbie and had only experience oaky, heavy chards from Australia and California. This was was amazing…it actually allowed me to taste the chardonnay grape for the first time. Fresh on the nose with almost sauvignon-blanc like grapefruit and other citrus, there is also…

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Save the Date: May 16 — Brooklyn Uncorked

Details are still to come, but if you’d like to sample a lot of Long Island wine in one place at one time, Brooklyn Uncorked is going to be a great place to do it. Windows On Long Island used to be the big New York City tasting for Long Island wines, but they haven’t held that event in a couple years. Sponsored by two publications that I’ll be writing for starting this spring — Edible Brooklyn and Edible East End — and the Long Island Wine Council, Brooklyn Uncorked is happening May 16th at the Brooklyn Academy of Music…

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WTN: Jamesport Vineyards 2004 Late Harvest Riesling (North Fork of Long Island)

Long Island, and the entire state of New York really, offers a surprising number of succulent, delicious dessert wines. In upstate New York, there is an endless array of ice and ice-style wines–some of which are frozen commercially while others freeze right on the vine in the more traditional way. But, on Long Island, late harvest temperatures rarely dip down to the point where the grapes freeze naturally, locking in water so that only the richest, most flavorful liquid oozes from each berry when pressed. Instead, many of the top dessert wines are made using grapes picked at peak ripeness…

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Industry Job Opening: Event and Sales Manager, Shinn Estate Vineyards

Shinn Estate Vineyards is looking to hire event and sales manager for their expanding business. The right candidate will have extensive hands-on wine, food and hospitality experience, be self motivated, creative, and have strong ties to Long Island’s East End community. The opening of their Farmhouse Bed & Breakfast in June will serve as a groundbreaking opportunity to integrate an exciting wine, food and lodging experience for travelers to Long Island. Salary is based on talent and experience. If you’re interested in the position, please email resumes to Barbara Shinn and David Page at shinnvin@optonline.net.

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For Affordability, Count on the Comtesse

I find myself defending Long Island wines way more than I should have to. First, I have to defend them against those who just don’t see what the big deal is. To them, I say that there is absolutely no doubt in my mind that there are locals making outstanding wines. Not every wine or winery—but some. And the number seems to grow with every successful vintage. And then there is price. That’s the other complaint—and honestly, it’s a bit harder to stand up for Long Island wineries in this regard. There are a lot (and I mean a lot)…

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Appellation America in the New York Times

In today’s New York Times, wine guru (and fellow blogger) Eric Asimov writes about a website near and dear to my own heart, Appellation America. The story is a nice one and I’m glad to see AppAm get the press and publicity. Eric discusses several good points in the piece, but two stand out to me: American’s don’t think of "place" right now Maybe American wine regions shouldn’t compare themselves to others Both are certainly true in my mind. Of course, I know plenty of people who buy wine by region (even U.S. region) but they are wine geeks, not…

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