Was the 2007 harvest the best ever for Long Island wine? Mark Harrington of Newsday seems to draw that conclusion in his piece today after speaking to a large group of local grape growers and winemakers. I’m working on my own harvest-end report for my East End Oenophile column for Edible East End’s winter issue, but this is a great overview. Harrington should be applauded for asking a variety of industry members rather than just the same old people. He also admits that winemakers and vineyard managers almost always laud the latest vintage, but it does feel different this year.…
Posts Tagged“harvest”
Heard in a Tasting Room: Macari Vineyards
A reader who works at Macari Vineyards passed this funny story along: "At the beginning of harvest, when we were bringing in the chardonnay, of course the fruit flies followed. When doing tastings they hovered as unfortunately is the norm. I apologized to some guests, stating the extra protein was gratis….and one really nice young man replied "It’s okay with me, but how do the vegetarians feel?"
Vineyard Visuals: Wolffer Estate Through the Growing Season (October 15)
Our latest vineyard view from Wolffer Estate Vineyards (taken by Ellen Watson) shows how much of a difference just a few weeks can make. The dandelions are gone. The bird netting is gone. And so are the grapes. I’ll be posting some harvest shots Ellen took soon. In the meantime, check out the Flickr slideshow.
Pascal Zugmeyer Joins Shinn Estate Vineyards as Tasting Room Manager
It’s harvest season, but freshly picked grapes aren’t the only thing moving into the winery at Shinn Estate Vineyards. Owners David Page and Barbara Shinn have hired Pascal Zugmeyer, a certified sommelier, to run their tasting room and manage events at the winery. Pascal brings extensive experience at restaurants in New York City and around the world, and will no doubt bring a unique perspective to the North Fork. He’ll be in the tasting room Wednesday through Sunday.
Finger Lakes Early Harvest Report
By Finger Lakes Correspondent, Jason Feulner It hasn’t rained much here in the Finger Lakes this year and it has been warm to boot. A local Syracuse television station just posted this print and video report about the potential of the 2007 grape crop in the Finger Lakes. It looks like it might be good news for both whites and the ever-elusive Finger Lakes reds. The video report is a bit silly but shows some great vineyard and grape cluster shots! In a cooler growing climate like the Finger Lakes the number of growing days for ideal ripeness is sometimes…
An Early Harvest Report From the East End
By New York City Correspondent Sasha Smith My husband, friend and I had the opportunity to help out with the harvest at The Old Field last weekend. The North Fork’s easternmost vineyard (it’s in Southold) The Old Field produces the typical-for-the-region chardonnay, merlot, cab franc line up, as well as a pinot noir and sparkling wine that has won considerable acclaim. Owners Chris and Ros Baiz and their daughter Perry tend the 12 acres surrounding their house overlooking Peconic Bay, and Lenz vintner Eric Fry makes the wines. (Full disclosure: my husband and I got married at The Old Field…
Harvest Lunch @ Wolffer Estate Vineyards, December 9: Taste the 2006 Vintage
On Saturday, December 9 at 12:30 p.m., Wolffer Estate Vineyards will host a harvest luncheon, where winemaker Roman Roth will offer the first tasting of Wolffer’s 2006 vintage. A traditional harvest lunch will also be served in the cellar. It’s $35 per person for wine club members and $40 per person for non-members. To RSVP call 631 537-5106 Ext. 20. Most everyone I’ve talked to says that 2006 was a surprisingly good harvest, with good flavors. This is a unique chance to taste these just-made wines. Unfortunately, Nena and I have a lamaze class all day on the 9th, so…
My First Cabernet Franc Harvest
Well everyone, all of the cabernet franc from my adopted vines at Raphael have been harvested, crushed and are now fermenting (with Lalvin M05, a Loire Valley isoloate yeast) in an open-top oak barrel. Average brix was around 22. The fruit was flavorful and the tannins ripe, so I’m pretty excited about how the wine is going to turn out. Let me first say that I have a whole new level of respect for the hard work that goes into winemaking. It took me about four hours to harvest just a single row of grapes. After I was done Don,…