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…)
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.
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…)
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…)
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…)