One in a series of getting to know the wine clubs of Long Island Wine Country.
What did everyone use before they figured out to put hops in beer?
The best way to get to know wine? Drink it. The best way to get to know a winery? Join a wine club.
Noah’s restaurant in Greenport is once again pairing up with local winemakers to present its popular Winemaker’s Dinner series, held on Sundays through the fall.
If there’s one good reason for a big old, bright-red fire truck to come out of a well-deserved retirement after a half-century of fighting fires, it would surely be to quench people’s thirst.
Wölffer’s 1949 Chevy Cider Truck has been making the rounds, starting in New York City. This week, it’s hitting the East End. Meet up with the truck for the winery’s Cider Road Trip and sample Wölffer No. 139 Dry White and Rosé ciders.
For the High Summer Issue of Edible East End, Alex Goetzfried visited with Regan Meador of Southold Farm + Cellar to talk about his new wine venture. Meador can be a polarizing character on the East End. He’s got strong opinions and isn’t afraid to voice them in any number of forums.
These days, for those who want a cram course with all the information in one place, and also want to have a good time, there’s Wine Camp. And if you’ve already graduated Wine Camp, your “master’s degree” is next.
To celebrate the release of the 2011 Landius Pinot Noir, Wölffer did a vertical tasting of six pinot noirs starting with the 1993, Roth’s second vintage on the island. • Photographs by Conor Harrigan
For Edible East End’s High Summer Issue, I took a trip to Station in East Quogue; the restaurant promises “Exceptional Food & Drink. No Ceremony.” No ceremony indeed, but jolifications abound. Not your grandmother’s cocktail, jolifications are smile-inducing thirst quenchers imagined by Station mixologist Chris Barry.
Hi, I’m Gianna (Hi Gianna) and I serve alcoholic beverages. I am a writer, first and foremost, but I’ve been doing the bartender thing for the better part of a decade now, so my very first series will chronicle my adventures doing, well, the bartender thing.
Pre-mixed and ready to drink.