11/21/17 5:59am
Gibson Campbell, Regan Meador and author Lenn Thompson. (Credit: David Benthal)

Gibson Campbell, Caleb Barber, Regan Meador and author Lenn Thompson enjoy a pre-Thanksgiving dinner with plenty of wine. (Credit: David Benthal)

Editor’s note: This story was originally published in November 2015

When considering your Thanksgiving wine choices, here’s the only advice you need: Drink good wine.

Don’t complicate it any more than that.

OK. You probably want to know why it’s that simple, and I’m happy to explain it. I’ve written Thanksgiving-related stories for at least a decade, just like every other wine writer — from local guys like me to national columnists in the big, glossy magazines. Some feel compelled to do so, but often we’re told to write these stories because they’re apparently popular, though I don’t actually understand why. None of my friends or family members stress about what wines they’re going to pour with their turkey dinner. You shouldn’t either.  (more…)

08/22/17 6:02am

The brand new Southold Farm + Cellar tasting room. (Credit: Regan Meador courtesy)

On Friday, Southold Farm + Cellar’s second day back in business after more than a year, co-owner and winemaker Regan Meador tells me he has just killed five scorpions. They commonly crawl along his 62-acre property and can range in size from the diameter of a quarter to the length of a human palm, he says.

“We’re in a whole new world out here,” he says.

Indeed they are. (more…)

12/30/16 6:01am
Blue Canoe Oyster Bar & Grill (Credit: Vera Chinese)

Blue Canoe Oyster Bar & Grill never re-opened in 2016 (Credit: Vera Chinese)

While the North Fork said ‘hello’ to a number of brand new businesses this year, it also said ‘goodbye’ to some popular old favorites.

Here are ten North Fork businesses that closed in 2016: (more…)

09/14/16 11:25am
Southold Farm + Cellar's 'I Want To Be Stereotyped.' (Credit: Lenn Thompson)

Southold Farm + Cellar’s ‘I Want To Be Stereotyped.’ (Credit: Lenn Thompson)

Regan Meador who makes the wines for Southold Farm + Cellar, the winery he and his wife Carey own, doesn’t make rosé.

In an era when just about every winery makes rosé, this isn’t some sort of anti-trend statement. Rather than a rebellion, it’s just pragmatism. (more…)

08/08/16 6:30am
Regan and Carey Meador of Southold Farm + Cellar. (Credit: Vera Chinese)

Regan and Carey Meador of Southold Farm + Cellar. (Credit: Vera Chinese)

New York Times wine writer Eric Asimov called Southold Farm + Cellar’s wines some of the region’s most exciting and creative offerings in a recent piece that also examines the vineyard’s owners’ decision to move the operation to Texas. (more…)

06/25/16 9:55am
Carey and Regan Meador outside with their children, Coralai and Sawyer, shortly after they temporarily closed their tasting room in July. (Credit: Vera Chinese, file photo).

Carey and Regan Meador outside with their children, Coralai and Sawyer, shortly after they temporarily closed their tasting room in July. (Credit: Vera Chinese, file photo).

By now you’ve probably heard that Regan and Carey Meador, owners of Southold Farm + Cellars, have decided to put their home and vineyard on the market and move their winery operation — and young family — to Texas Hill Country.  (more…)

06/24/16 6:20am
The North Fork Food Truck visits McCall wines on Friday nights. Try a McCall grass-fed burger on a Blue Duck Bakery brioche bun and pair it with McCall's 2012 Merlot Reserve. (Credit: Randee Daddona)

The North Fork Food Truck visits McCall wines on Friday nights. Try a McCall grass-fed burger on a Blue Duck Bakery brioche bun and pair it with a McCall merlot. (Credit: Randee Daddona)

The burger. Juicy, charred and draped with a slice of cheese — even American will do — it’s a quintessential staple of casual summer gatherings. Whether it’s for a group of friends or just my family (burgers are the rare food we can all agree on), I love to cook them at home. Sometimes I smash them on the griddle for that exaggerated crispy crust, but most often I sear them on a hot grill — charcoal is best, but gas is OK, too — to a perfect medium to medium rare.  (more…)