Almost a week later, I still have purple stains under my finger nails and my back still spasms a bit if I stand just so. It’s simple math, really — take a 6’3″ out-of-shape guy, make him bend over a sort...

Editor’s Note: Tomorrow, Jim Silver, general manager of Peconic Bay Winery and Empire State Cellars, will fly to China as part of a delegation set to represent and eventually sell New York wines there. While he’s th...

Last night marked a historic moment in the short history of Brooklyn Winery. Framed by a timely election-themed backdrop, the first red wine grapes that entered the facility — still a construction site in 2010 — m...

I don’t do diapers. I’m completely at a loss on how to calm a crying child. Handing them a dollar bill doesn’t always work, but sometimes my lipstick does. Either way, I do enjoy being the hostess with the most-est to vis...

I’ve said it before and I’ll say it again — Long Island wine lovers shouldn’t overlook the 2009 vintage. Sure, 2010 has been declared ”the” vintage by many, but 2009′s long, warm, dry...

Every wine not only has a story behind it, but a surprisingly large group of people as well. And, by bringing back “5 Questions with…” our once-popular feature, we will introduce you to the people that make up...

The November shipment of the Empire State Cellars Wine Club will ship in a couple weeks, but — as always — I’m excited to share the selections with you. If you’re not familiar with the club, you can learn m...

Yesterday, the team at Peconic Bay Winery picked 10 tons of malbec from their Oregon Road Vineyard. The fruit came in at 22 brix. This pick is of special interest to me because I’ve purchased enough of it to make two 5-ga...

When two dozen invited wine industry professionals take their seats at the head table at the New York Wine, Beer and Spirits Summit later this month, they’ll have specific goals in mind. So will Governor Andrew Cuomo, and...

For those who spend their disposal income on the edible artistry of Manhattan’s best chefs, Just Food’s Fifth Annual Let Us Eat Local was like being inside Willy Wonka’s Fancy Fall Food Factory. The event benefited non-pr...