Wine country has a lot more to offer than just wine.
All summer Shinn Estate Vineyards is offering local kids a little less screen-time, a little more green-time.
A holistic approach keeps customers coming back to the winery with a windmill on Oregon Road.
Short answer: It’s delicious.
Shinn Estate Vineyards will be making the house wine for the new World Trade Center.
Spirits and dessert wines are rounding out the products available to drinks lovers.
Shinn Estate Vineyards introduces four-year-old brandies and Palmer’s got some late harvest gewürztraminer.
Braving the cold to usher in a new growing season. • Photographs by Randee Daddona
Making shrubs can be time consuming. Some mixologist make a fruit syrup on the stove top and then add vinegar. Some let the fruit soak in sugar until the juices come out before adding vinegar, and some let the fruit ferment and then make its own vinegar. Warren Bobrow has a method that’ll have you drinking your own concoction by the year’s end.
Each week, David Page of Shinn Estate Vineyard sends out a newsletter updating subscribers on the latest news and the state of the vineyard. And that’s what I like about this newsletter. It keeps me updated on the growing season and on the latest methods Barbara is using in the vineyard, which she farms sustainably as a member of Long Island Sustainable Wine Growing.
This week, Wainscott Main Wine & Spirits is continuing its Wednesday night wine classes with David Page and Barbara Shinn presenting “Vintage from our Vantage.”
On Friday, March 21 at the Parrish Art Museum, three of our local winemakers will dish on the subject of “How Do You Bottle Creativity,” while pouring their wines for lucky attendees.