Brooklyn Uncorked: 40 Years of Long Island Wine and a Whole Lot of Good Food

Last Wednesday we kicked off the summer season with a taste of Long Island in the heart of downtown Brooklyn at Brooklyn Uncorked. Wine sippers and food noshers descended on the spectacular Skylight One Hanson (aka the former Williamsburg Savings Bank), where we raised our glass (many times) to celebrate 40 years of Long Island wine making.

Last Wednesday we kicked off the summer season with a taste of Long Island in the heart of downtown Brooklyn at Brooklyn Uncorked.  Wine sippers and food noshers descended on the spectacular Skylight One Hanson (aka the former Williamsburg Savings Bank), where we raised our glass (many times) to celebrate 40 years of Long Island wine making.  

Where do we even begin to describe the fabulous wines and sweet and savory eats that we enjoyed?

From cool, crisp rosé and chardonnay, to bold cabernet franc, earthy merlot and brut bubblies, the impressive wine selection spoke to how far Long Island viticulture has come in the last year. There were over two dozen wineries represented, from the likes of Wölffer Estate Vineyards, Channing Daughters Winery, One Woman Wines and Vineyards and Bedell Cellars.

The food.  Oh, the food.  We can’t forget The Good Fork‘s grilled pineapple-kimchee gazpacho or Hunter’s country pork pâté with pickled rhubarb and bourbon mustard. And we’ll admit, we went back for seconds of Marco Polo‘s wild boar ravioli.  Of course, we have to mention the desserts.  Wowza!  We loved The Chocolate Room‘s decadent Ecuadorian dark chocolate almond mousse cake with raspberry framboise foam and Eméché Cupcakes‘ wine-filled cake pops were enchantingly rich and moist.  This, dear readers, was just the beginning.

A huge thank you goes out to our vendors, the Long Island Wine Council and our guests for a fantastic time.

 

 

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With an affinity for making lists (complete with check boxes), a history of smuggling goat cheese into college cafeterias and a never ending obsession to perfect her pie crust, it was only natural that Michaela Johnson would find her way into the position of planning and executing events for a food magazine.