Grab a bottle of Long Island’s only cooperative merlot blend and taste the collaboration of some of the region’s most renowned winemakers.
Merliance wine, made by winemakers of the Long Island Merlot Alliance, is perennially a testament to the quality of the Long Island merlot grape. The 2012 vintage will first be available at a dinner at Scrimshaw restaurant on Saturday, May 16.
“We grow more merlot than any other grape on Long Island, and the quality produced in our cool-climate, maritime-influenced region is outstanding,” LIMA Executive Director Amy Zavatto said in a statement. “It’s something we’re all really proud of.”
The 2012 growing season, in which grapes ripened two weeks earlier than usual, produced a bright, juicy fruit.
“We had three fantastic vintages in a row. The ’12 is the first of this trilogy,” said Roman Roth, winemaker at Wölffer Estate Vineyard and LIMA president. “It has great layers and structure.”
The wine will be offered at a “bill-to-tail” peking duck dinner at Scrimshaw on Saturday, May 16 at 7 p.m. In addition to the 2012 Merliance, each course will be paired with a particular merlot from each of the member producers: Lieb Cellars, McCall Wines, Martha Clara Vineyards, Raphael, T’Jara, and Wölffer. Pre-paid seats are $95, plus tax and gratuity.
“I like to call LIMA Long Island’s own super group of some of New York’s best producers — we have such talent pooling their efforts here. Merliance is a very special, unique bit of lightening in a bottle,” Zavatto said.
Winemakers Russ McCall (McCall), Russell Hearn (Lieb), Anthony Nappa (Raphael), Juan Micieli-Martinez (Martha Clara), and Gilles Martan (Sherwood House) will be on hand to speak about the 2012 vintage. Pre-paid seats are $95, plus tax and gratuity. For reservations call (631) 477-8882.
The wine is available in the tasting rooms of LIMA members. Proceeds fund LIMA, whose mission is to educated the public on the quality of Long Island merlot.
See the menu for the event at Scrimshaw below:
LIMA & SCRIMSHAW PRESENT:
2012 MERLIANCE LAUNCH & PEKING DUCK DINNER
MAY 16, 2015; 7PM
Deep-fried Shrimp & Pork Dumplings with Black Vinegar Dip
2013 Lieb Merlot
Peking Duck Skin, Scallion Flowers, Cucumber Matchsticks & Hoisin Dipping Sauce with Steamed Yeast Buns
2011 Lambardo Merlot
Salmon with Black Bean Sauce & Ginger with Braised Baby Bok Choy
2010 McCall Reserve Merlot
Duck Stir-fry with Ginger Cubes, Tree Ear Mushrooms and Yellow Bean Sauce on a Bed of White Rice
2012 Raphael Estate Merlot
Duck Soup with Tofu Cubes & Shredded Nappa Cabbage
Coconut Flan with Tropical Fruit
$95, plus tax and tip (pre-paid). Seating limited to 50