Spring 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.
Saltbird Cellars Migratus 2014 Sauvignon Blanc, $27 at The Winemaker Studio in Peconic
Credit: Vera Chinese
After not really drinking for nine months [Ms. Nappa gave birth to her second child this winter], this spring I’m looking forward to this full-bodied sauvignon blanc. I’m usually not a fan of barrel-aged whites, but the little oak influence is well-integrated in this wine. It will be a great pairing for the end of Peconic Bay scallop season!
Sarah Nappa
Chef and co-owner, Provisions & Ingredients and The Winemaker Studio
Macari Vineyards 2014 Sauvignon Blanc $24
Credit: Katharine Schroeder
I love aromatic whites. The Macari sauvignon has lush tropical fruit aromas, complexity and length on the palate with a bright, optimistic finish. It is a perfect example of the ripe flavor profiles that distinguish Long Island sauvignon blanc from the rest. This is a great choice for spring because it was ripened in last summer’s sun and is the harbinger of a new summer’s warm sunshine in a glass!
Zander Hargrave
Winemaker, Pellegrini Vineyards
Martha Clara Vineyards Northville Red 2014 $27
Credit: Katharine Schroeder
I like the blend. It’s a nice fruitful, medium-bodied red wine.
Russell Hearn
Director of winemaking, Premium Wine Group
Channing Daughters Winery 2015 Rosato Merlot, $50 for a magnum, 750 ml soldout online
Credit: Courtesy photo
“The reason why I like it so much is it reminds me of the freshly fermenting taste during harvest. And there is something magical when wine is fermenting. I think [winemaker] Chris [Tracy] has captured that magic in a bottle.”
Adam Suprenant
Winemaker, Osprey’s Dominion and Coffee Pot Cellars
Anthony Nappa Wines 2013 Sciardonne Chardonnay, $20
Credit: Katharine Schroeder
My own personal favorite is Anthony Nappa’s Sciardonne for its crispness and hints of spring.
Rosa Ross
Executive chef, Scrimshaw Restaurant
Bedell Cellars 2014 Sauvignon Blanc, $40
Credit: Courtesy photo
In the spring, I love diving into the newly released white wines of our region and Bedell’s Sauvignon Blanc has the crisp acidity I crave once the temperature starts to rise on the North Fork. It’s refreshing with notes of lemon-lime and reflects the classic North Fork terroir, reminiscent of salt air with a bright finish.
Kelsey Cheslock
Marketing and social media coordinator, tasting house coordinator, Sparkling Pointe Vineyards and Winery
Paumanok Vineyards 2014 Chenin Blanc, $28
Credit: Katharine Schroeder
Its zesty and crisp acidity awakens the senses while its lavishly floral notes bloom with the new season.
Daniele Cacioppo
Co-owner Caci North Fork
