A scene from a wellness retreat held last September. (Credit: Jon Schusteritsch)
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The clock is winding down on winter and it’s time to break free from hibernation mode. If you’re looking to recharge in time for spring, this wellness retreat at Pellegrini Vineyards in Cutchogue offers a combination of mindfulness, movement and community to get the season off on the right foot. (more…)
You know summer is on the horizon when the buds begin to break at North Fork vineyards. (more…)
Just the fact that Zander Hargrave is making the wines at Pellegrini Vineyards combines Long Island wine country’s past, present and future. The Hargrave name goes back as far as Long Island wine history can go. Zander’s parents, Louisa and Alex Hargrave, founded Hargrave Vineyard, Long Island’s first commercial winery, in 1973, and Zander’s uncle, Charlie Hargrave, is a veteran grape grower on the North Fork. (more…)
Saltbird Cellars and Pellegrini Vineyards are offering tastings at Shamrock Christmas Tree Farm in Mattituck. (Credit: Saltbird Cellars file photo)
Cutting down your own tree just got more fun: Shamrock Christmas Tree Farm in Mattituck is now offering local wine tastings. (more…)
The vines at Pellegrini Vineyards in Cutchogue on Aug. 14, 2016. (Credit: Vera Chinese)
I snapped the above photo at Pellegrini Vineyards in Cutchogue today while checking to see if the grapes had undergone veraison.
Veraison marks the onset of rippening, when the grapes go from a floral green color to a deep, dark purple, and usually occurs around this time of year. But while looking for the darker grapes I couldn’t help but be reminded of another picture I took in the same vineyard some six months ago. (more…)
Straight-up merlot rose tends to be pretty boring. It can be thirst-quenching and be good enough on a hot summer day. But it’s still — usually at least — pretty boring and one-note. (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…)