In the May 2006 issue of Wine Spectator Mitch Frank penned “New York Rising”, a story identifying New York as “America’s next great wine region” adding that “New York was once known for industrial bulk wine production, but passionate vintners, most-read more-
This wine marks the first time that winemaker Vinny Aliperti has decided to arrest fermentation instead of back-sweetening, and the results are outstanding. By picking slightly earlier than his colleagues, he allowed the grapes to maintain a crackling natural acidity.-read more-
In some ways, New York’s wine regions are ideal for making sparkling wine. The generally cool weather—combined with lake effect in the Finger Lakes and ocean breezes in Long Island—allows grapes to ripen slowly with gorgeous aromatics and natural acidity.-read more-
This wine was a favorite; it’s a joy to drink. Lemon yogurt on the nose, and the flavor followed through: a flute of this wine is like a scoop of puckering lemon sorbet and a slice of cheesecake all in-read more-
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-read more-
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-read more-
Though there’s a hint of strawberry-vanilla saltwater taffy on the nose, this is a seriously dry wine, with loads of minerals, Earl Grey tea and thyme, as well as a hint of Clementine (pith included). This wine is crystalline and-read more-
One crisp Tuscan evening, my wife Morgan and I found ourselves in a spartan dining room overcome with pleasure and completely at a loss for words. A long table had been covered with prosciutto, coppacola, tomatoes, cheeses, fresh baked breads,-read more-