The newly opened Union Burger Bar in Southampton has no pretenses when it comes to guilty pleasures. Owner Ian Duke and executive chef Scott Kampf conceptualized the restaurant with one question in mind: “Where can we go to get a great burger?”
We asked Long Island’s wineries to tell us about the history of their vineyards, the wine they make and what makes their tasting room a unique place to visit. Read up on the wineries to plan your next stop along the Long Island wine trail.
This guide features write-ups on most Long Island tasting rooms and includes important information like the varieties of grapes grown and hours of operation. (more…)
As I sit here writing this column, the sun is shining out over my messy backyard — our two dogs and our two kids have left it a mud pit — and the window is open for the first time. Spring has been slow to arrive, but it’s here and I’m definitely ready for it.
This time of year is a real sweet spot on the calendar: when it’s starting to get warmer, but before Memorial Day when the East End traffic ramps up and spending a day on the North Fork becomes a bit more laborious.
In addition to soil, geography and tradition, terroir — the intricacies that influence the character of wine — relies heavily on climate. It’s what sets a lighter, cool-climate pinot noir apart from a full-bodied one grown in a warmer region. Those ideal climatic conditions — warm and temperate with refreshing Atlantic winds and a lengthy growing season — that make the North Fork an optimal location for grapevines to thrive.
It’s fitting that one year after our cover story about the evolution of Long Island winemaking, our latest issue marks several more changes within the local wine industry. In the above podcast, our staff discusses some of the bigger changes.