A new focus on hospitality and the “wine tasting experience” has completely changed the way that visitors taste wine on Long Island.
“At its best, Long Island rosé is at just as much at home on the beach as it is on the dining room table,” says winemaker Rich Olsen-Harbich.
Step away from the rosé. Sauvignon blanc can be a summer staple, too.
When we think of sauvignon blanc, we don’t often think of its age-worthiness. But maybe we should.
Merlot dominates Long Island’s red wines—and yet, some of our region’s most age-worthy and long-lived wines count Cabernet Sauvignon as the main component.
Their experience in those prestigious kitchens is part of what drove them to create the “anti-restaurant” with a simple goal: to make “farm to table” really mean something.