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...

Bedell Cellars‘ Steve Carlson sent this photo today, adding that the chardonnay was around 18 brix.

Despite what casual observers or even some writers will tell you, a hot, dry growing season doesn’t automatically mean the best — or the most exciting — wines. When a local red wine captures the ripeness and i...

Over the last 12-18 months the United Kingdom has emerged a potentially important market for New York — and other East Coast — wines. In fact, delegations from the Finger Lakes and Long Island are there right now ...

Most wineries on the East End of Long Island like to talk about being “sustainable” in their vineyard practices and winemaking. There’s discussion about windmills and compost piles and this spray or that appli...

Winemaker Rich Olsen-Harbich did some things differently during his first crush at Bedell Cellars in 2010. He brought his ambient yeast fermentations, of course, but he also made a couple blends by co-fermenting the grapes toge...

The earliest anyone can remember seeing bud break in Long Island vineyards was mid-April in 2010 — a vintage that ended up being one of the longest and warmest on record. Bud break in 2010 was about two weeks earlier than...

On Sunday, March 18, Bedell Cellars will co-host its next winemaker’s dinner, this one at chef Tom Schaudel’s newest restaurant, Jewel at 5 p.m. The five-course menu will be paired with winemaker Rich Olsen-Harbich&...

On Friday, March 2, Bedell Cellars will co-host a winemaker’s dinner at The Jamesport Manor Inn at 7 p.m. The menu, prepared by Executive Chef Michael Mandleur and paired with wines by winemaker Richard Olsen-Harbich, is ...