12/01/18 5:45am

Inside Premium Wine Group in Mattituck. (Credit: Katharine Schroeder)

The pumpkin-picking throngs have subsided. The turkey and stuffing have been eaten (a lot of it, in my case) with some really good wines and we’re squarely in Peconic Bay scallop season. It’s a good time of year — and a good time to check in on this year’s red wine grape harvest. (more…)

11/10/18 6:01am

We asked Long Island’s wineries to tell us about the history of their vineyards, the wine they make and what makes their tasting room a unique place to visit. Read up on the wineries to plan your next stop along the Long Island wine trail.

This guide features write-ups on most Long Island tasting rooms and includes important information like the varieties of grapes grown and hours of operation. (more…)

11/03/18 5:55am

Over the past several months, much has been written — both in the local press and in response to those stories — about the idea of food at wineries. I’m firmly in favor of food being available at wineries. As I mentioned several columns ago, the New York State Liquor Authority requires licensed wineries — though not farm wineries, which is what most Long Island wineries are — to have food available for sale or service to customers if they pour wines for consumption on premises. That’s the legal side of it, but the logical side of it is even more compelling.  (more…)

10/20/18 5:55am

Bedell Vineyard (Credit: W Studios NY)

Every fall I find myself wanting to write a harvest column to share what I’ve heard from grape growers and winemakers about the grape-growing season. Often there is a lot of “spin” involved — no matter how bad the season, wineries still need to sell the resulting wine, so they don’t want to paint too dire a picture. I also think that winemakers are generally hopeful people. They have to be in a region like this one! (more…)

10/01/18 6:00am

Sam McCullough at Lenz Winery in Peconic.(Credit: David Benthal)

Before the wine is uncorked at special tasting dinners and winemakers stand up to explain the complex notes comprising the vintage, tireless hours are spent in the fields to cultivate the pour in the glass. 

The ripeness and health of the grapes delivered to the crush pad each fall are the responsibility of the less heralded — but equally crucial — influencer of the harvest: the vineyard manager.  (more…)

09/29/18 5:55am

One Woman Winery in Southold has planted several unique varieties, including Chenin Blanc. (Credit: David Benthal)

If you’re reading this magazine, you probably know at least something about Long Island wine. You’ve probably tasted some, too. Maybe you’re even drinking some right now. If you are, there’s a good chance that there is merlot, chardonnay, cabernet franc or sauvignon blanc in your glass. Most every local winery works with these grapes. They are — to varying degrees — the most important grapes for the region, now and into the future.

But, it’d be boring to drink only those grapes, right?  (more…)