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2002 Glenora Cellars Brut – Finger Lakes

With Golden Delicious apples and honey on the nose, this blend of 54% Pinot Noir and 46% Chardonnay is food-friendly but not extremely complex. The flavor is a little musky, with notes of apples, radicchio, a squeeze of lemon, and a delicate nuttiness. The bubbles are a bit bigger than others sampled, making this wine a bit less elegant than other options at this price.
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2006 Wölffer Estate Noblesse Oblige Rosé – The Hamptons, Long Island

This sparkling rosé, a blend of 54% Pinot Noir and 46% Chardonnay, is tart and elegant. It pours a light peach orange, just barely pigmented. There’s a hint of biscuits, cream, red berries, and lemon zest on the nose. It’s a delicate wine with a mineral backbone and dry notes of peach tea, but still some rich, yeasty brioche flavors—with a dollop of lemon-rosehip marmalade on top. Buoyant mousse and tart acidity, hints of unripe strawberries, green apples, and fennel, make this refreshing wine a winner with food. Try pairing it with lobster rolls or crab quiche. The finish is long, silky, and lingering.
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2004 Lenz Cuvée – North Fork

This svelte sparkler from the North Fork is 100% Pinot Noir, with a bready nose, hints of baking peaches, and golden delicious apples. It has very delicate bubbles and lots of minerality—seashells all over the palate. This is a zippy wine, with lime zest and lots of acidity to balance the creamy notes of marzipan and hazelnut. That bit of toasted nuts is just a whisper, though: this wine is mostly fruit and light, a juicy bite of bosc pear and a squeeze of lime. The only hesitation is a hint of bitter pear peel and grass at the finish. Serious, refreshing wine, perfect to serve with steamed clams piled on pasta.
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1999 Chateau Frank Prestige Cuvée Brut – Finger Lakes

This blend of 50% Chardonnay, 45% Pinot Noir, and 5% Pinot Meunier is the kind of wine you want to bathe in, with a rich scent of baked cinnamon apples and brioche. It’s fragrant and a little decadent, soft and cleanly integrated, with delicate acidity that supports but doesn’t stick out. Caramelized challah french toast as well as a whisper of pineapple and honey. Pair it with shrimp dumplings or salmon sushi. Lovely and rounded in the mouth.
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Mouthwatering Salads and Vegetable-Friendly Wines

Most people can confidently pair wines with seafood, meat or pasta—but pairing wines with salads can put even an avid wine drinker into a quandary. With the warm weather upon us, salads are about to take up more room at the dinner table. If you are stumped about what wine to serve with your salad, you’ll be pleased to know that many wines lend themselves beautifully to this more often than not underappreciated course.