“Reserve” wines aren’t always worth it. This one is.
Greenport just keeps getting better.
Treat yourself to his Asian-inflected whole lobster, which arrives bathed in red chili, coconut milk, and basil.
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.
As if you needed another reason to head to Almond.
Because nothing pairs better with lobster—or a glass of rosé—than a spectacular, seaside view.
The next NOFO Champloo will be held on Wednesday, July 31.
This wine has Big Edie Energy.
Don’t leave without trying the razor clam pie, doused in Béchamel, oregano, and Calabrian chili oil, and then topped with chopped razor clams.
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.