04/10/18 6:10am

Pick up a bottle of Sparkling Point Brut on your next visit to Stirling Sake in Greenport. (Credit: David Benthal photos)

Remember the days when dinner was a protein-starch-veggie affair? There’s no shame if you can’t. Food may still sustain us, but these days it’s also meant to entertain us.

Blame the millennials, Instagram and wine and food subscription services, but experiential dining is now at the head of the table.

The Long Island restaurant scene has become more creative — putting a greater emphasis on shareable conversation-starting tapas, local ingredients and plating dishes so artistically they look almost too good to eat.  (more…)

06/28/17 6:01am
Bordo Antico

Anthony Nappa with a bottle of Anthony Nappa Wines Bordo Antico, the first certified organic wine grown and produced on Long Island. (Credit: Vera Chinese)

Editor’s note:  An earlier version of this story incorrectly identified the classification of Anthony Nappa Wines Bordo Antico as Long Island’s first certified organic wine. It is certified “wine made with organic grapes,” according to NOFA-NY. 

Organic local food enthusiasts can now incorporate wine into that lifestyle.

Anthony Nappa Wines released Bordo Antico last month, the first certified wine made with organic grapes grown and produced on Long Island. It’s also the first certified organic vitis vinifera — meaning common wine grape variety — bottle grown and produced in all of New York State.

“It’s a pretty cool barrier to break,” said Nappa, who in addition to his own label owns The Winemaker Studio and is winemaker at Raphael Winery, both in Peconic. “For me, if you tell me something is impossible, I’m like ‘Let’s do this.’”

Although this is the region’s first certified bottle made with organic grapes, one farmer, Rex Farr of Calverton, has been harvesting organic grapes since 2011. Mr. Farr has sold his grapes to local wineries, although none have received certification to produce organic wine. (more…)

07/09/16 6:10am

Bridge Lane Rose

Depth. Concentration. Complexity. These are the types of things that wine lovers crave — even demand — in the wines they drink. As a wine lover, I love these things, but I don’t need them to enjoy a particular wine. In fact, there are times when I don’t want to analyze or ponder what is in my glass. I want straightforward deliciousness that I can enjoy with or without food.  (more…)

04/27/16 3:45pm
“La Strega” Malbec

Anthony Nappa Wines 2014 “La Strega” Malbec. (Credit: Lenn Thompson)

Rustic. It’s a word I’ve seen used to describe several of winemaker Anthony Nappa’s eponymous lineup – particularly the red wines. He even uses it himself. I’ve used it to describe some of them, too.

But what does it mean? (more…)

04/06/16 2:19pm
Anthony Nappa Wines 2013 Reserve Merlot. (Credit: Lenn Thompson)

Anthony Nappa Wines 2013 Reserve Merlot. (Credit: Lenn Thompson)

Despite what much of my writing may indicate to the contrary, I don’t hate oak barrels. They are vitally important not only in the production of many red wines, but I think they are an integral part of many of Long Island’s best chardonnays. Read my piece in the current issue of the Long Island Wine Press for more on that. (more…)

03/26/16 6:15am
A bottle of Anthony Nappa Wines Bordo. (Credit:  Katharine Schroeder)

A bottle of Anthony Nappa Wines Bordo. (Credit: Katharine Schroeder)

When Anthony Nappa, winemaker at Raphael and owner of Anthony Nappa Wines, released his label’s 2010 Bordo — the traditional Italian name for cabernet franc — it wasn’t the first unoaked cabernet franc in the local market.

There were already one or two others available, but none before had captured the essence of Long Island cabernet franc the way Bordo did and has since. The wine’s transparent purity is a direct reflection of when it’s picked and how Nappa handles it in the cellar.

Made in 2010, 2012, 2013 and 2014, Nappa has crafted Bordo across varied growing seasons and with fruit from different vineyards.

“I try to get the fruit very ripe without being overripe, but with naturally balanced chemistry so I don’t need to make any adjustments in the winery,” he said. “If the acid starts to fall and the pH is out of sorts, I’ll usually pick it. But of course this often has a lot to do with the weather and crop levels.” (more…)

03/24/16 6:00am

Wine bottles_2Spring is the season of renewal and rebirth, all things new and fresh. So, we asked local wine and restaurant professionals to tell us which wines they prefer at this time of the year.

What are the pros drinking? Read on to find out. (more…)