The 2014 vintage is a smash, and the first big taste you’re going to get of it is from the #2014rosé. Expect to find most at Brooklyn Uncorked on May 28.
It may be the first official Spanish-language winery tour and barrel-tasting event on the North Fork.
This is not the first time the James Beard Award winning author has been to Bedell. In his book, The Great Wines of America: The Top Forty Vintners, Vineyards, and Vintages, Lukacs included Bedell Cellars C-Block Merlot among the 40 with much credit going to Bedell’s founder, Kip Bedell.
Richard Olsen-Harbich, winemaker at Bedell Cellars, wrote his first column for Edible for our Low Summer issue this year. Rich has been working in wine…
The terms “Old World” and “New World” have been part of the wine lexicon for decades. Old World wines, defined as the product of terroir and tradition, are grown in less than perfect conditions and yield wines of elegance and balance. New World wines, commonly grown in warmer climates, are dark with inky extraction, high alcohol and overtly ripe fruit. This holds true for the most part, except when it comes to a certain atypical member of the New World: Long Island.
Bedell Cellars is unveiling new labels this year with their 2012 bottlings. Look for the Certified Sustainable badges on the front, which guarantees sustainable practices as outlined by Long Island Sustainable Winegrowing.
Last month, staff members from Love Lane Kitchen traveled to Guatemala on a mission to bring aid to the hometown of one of their own. Photographer David Benthal took some great pictures of the foods of San Antonios el Angel, where Jazmin Carrillo grew up. She wanted to help the village’s children have some of the advantages she has had, so she started Programa Sueños, charity whose goal is to raise education levels.
Crisp suckling pig, local vegetables and and expert chef. Add to that wine from Wölffer and Bedell. What you get is a delicious dinner at the Topping Rose House to ward off the winter blues. The dinner is $75 per person.
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.
Participating wineries and breweries will pour their wares to go with the chefs’ creations.
These holidays give the gifts that support our food and beverage artisans.
The East End can file 2013 as one of the better vintages.