By Lenn Thompson, Executive Editor We get back to regular programming post-holidays with one of the wines I enjoyed most during our brief hiatus - Anthony Nappa Wines 2010 Spezia ($18) a gewurztraminer for gewurztraminer ...

By Dave Seel, Long Island Food Correspondent. Recently, I had the opportunity to get a pig-butchering lesson at Benner's Farm in Setauket, NY, an educational farm for kids and adults. Benner's Farm is a working farm and...

By Lenn Thompson, Executive Editor For years, Comtesse Therese and its owner-winemaker Theresa Dilworth produced mostly red wines, with a chardonnay made in Russian oak the lone white. In 2009 that changed when Dilworth added s...

By Lenn Thompson, Executive Editor Though once near-sister wineries, the Corey Creek Vineyards label has been almost entirely absorbed by the mother Bedell Cellars label over the past several years. The chardonnays, cabernet fr...

By Donavan Hall, Long Island Beer Correspondent A couple of weekends ago I got a text message from one of the guys in my soccer club. He and another coach had decided to head out to a bar for a couple of beers. "We're ...

By Lenn Thompson, Executive Editor This field blend of 60% muscat ottonel, 30% pinot grigio and 10% pinot bianco shows the sweet-fruity and floral aromas you'd expect from so much muscat — apple blossoms, candied lemo...

By Lenn Thompson, Executive Editor Photo from Pindar.net Edward Lovaas got lucky when he joined Pindar Vineyards in August of 2010. Possibly without even realizing, he walked into what many consider the greatest grape growing s...

By Julia Burke, Beer Editor Long Island brewery Southampton Publick House has arrived in western New York and I can't think of a nicer way to ring in the holidays than with this consistently impressive brewery's lineup ...

By Lenn Thompson, Executive Editor Paumanok Vineyards' "regular" merlot bottling, informally known as the "white label merlot" is one of Long Island's most values — particularly from warmer, dr...

By Dave Seel, Long Island Food Correspondent “We’ve always been organic and never use pesticides. My grandfather was talking about it back in the 50s even before it was popular,” said Michael Makinajian as he gestur...