Martha Clara’s Clusters is a port-style wine made from a blend of merlot, cabernet franc and cabernet sauvignon.
Tag: New York Wine
I couldn’t help thinking that for those who think biodynamics is a mysterious dung-filled bull horn of mystery (Bonterra actually uses a demure logo of the infamous biodynamic symbol on their single-vineyard series), listening to Blue, Chichocki, and Koball talk about it would make sense of the agricultural practice to even the most brow-furrowed doubter.
Enlightenment wines releases three new New York-sourced apple meads into the world — and 30 new shares of his CSA, too.
If you couldn’t make it to the joyous sipping and supping fest that was Brooklyn Uncorked last week, check out this video recap. And remember that Long Island wine country is open all year long.
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.
With Brooklyn Uncorked mere days away (woo hoo!), I’m finding myself unendingly thirsty for local grapes. Over some Long Island fluke I’d picked up at the Southold Fish Market on my way back to NYC, I popped a Macari 2012 Sauvignon Blanc, which was great with my butter-seared fish with its crazy, straight-back notes of zingy lime, grapefruit, and tart apples.
Bianca Miraglia’s Uncouth Vermouth is made with a wine base sourced from sustainable wineries and infused with locally foraged herbs. The flavor? Delicate and nuanced. The label, however, is anything but!
How can something so delicate and nuanced bear such a revolting image?
Last week in the Finger Lakes, the New York Wine & Grape Foundation invited a few adventurous and strong-backed sommeliers and wine writers to help with the 2012 harvest as part of a new exchange and education program among New York wineries and city-bound industry professionals. Our very own Amy Zavatto, Edible’s wine correspondent, was one of those lucky few who got to stomp some grapes.
