Newcomer Wainscott Main Wine & Spirits is looking to jazz up the off season with “The Industry Sessions” a series of tasting workshops on Wednesday…
The final Session in the Speakeasy, a winter series featuring dinners paired with local beverages a the Jedediah Hawkins Inn, will wrap up on Friday, February 28, at 6:30 p.m.
It was only a matter of time, with the way things change, that boxed wine would come to Long Island. Much like the push-pull in the evolution to screw caps, boxed wine has its detractors, but Lieb Cellars general manager Ami Opisso could only see an upside.
There’s an easy way to keep up with everything that going on at Long Island Spirits, Long Island first distillery and the home of LiV Vodka, which is made from local potatoes.
Thanks to these New York based producers, you can have your chocolate and drink it too.
Lieb Cellars of Mattituck is a wine sponsor for two Super Bowl pre-game events: The Big Game Give and The 50 Yard Lounge.
The wine shop in Wainscott is taking on a new life with a change in ownership and management. Wainscott Main Wine & Spirits will…
The second installment Sessions in the Speakeasy, a Long Island-centric food and beverage pairing dinners at Jedediah Hawkins, is tomorrow night. The first dinner, a wine pairing with the very entertaining Josh Wesson, was great fun with great food and wine. Tomorrow it’s spirits.
New York isn’t just cool – it’s cool climate, making it a great spot for stupendous sparkling wine. Here are a few favorites.
As we reported earlier, Vintage 2013 is one for the record books. And in the interest of further documenting Long Island Wine Country, we’re attaching the vintage report released by Merliance.
Wesson is best known for having started Best Cellars, a retail shop that organized wine by style rather than by region. He now hosts wine dinners and is really funny and entertaining; he kept everyone involved until the Martha Clara Clusters was poured with the chocolate cake.
We’ve only started to write about the 2013 vintage here on Long Island. As I wrote in our Winter 2014 issue, an exceptionally dry fall boosted yields and gave winegrowers a lot of options about when to pick and what to do with the exceptionally ripe grapes.