Though it may not ripen as consistently as merlot, I still find Long Island’s cabernet franc-based wines to be some of the most compelling. It’s especially true when the winemaker steps back and lets the fruit speak for itself rather than covering it up with excessive new oak barrels.
There is a place for smoky, vanilla-tinged red wine, of course, but Long Island’s best cabernet franc typically features far less of an oak footprint, if it has one at all. (more…)
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…)
Raphael 2016 Cabernet Franc is our Wine of the Week. (Credit: Lenn Thompson)
I hope everyone had a great Thanksgiving with their friends, family and of course food! I took advantage of the long weekend to catch up on some wine tasting, including this week’s Wine of Week: Raphael 2016 Cabernet Franc ($22). (more…)
Thanksgiving is next week and while I won’t tell you want you should drink — those sorts of stories annoy me every single year — I will tell you something you could drink. And something you’ll definitely enjoy. READ
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…)