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Adam Teeter: From Brooklyn, New York, I’m Adam Teeter.
Zach Geballe: And in Seattle, Wash., I’m Zach Geballe.
A: And this is the “VinePair Podcast.” Zach, how are you doing?
Z: Pretty good, man, settling into the new house. It almost feels like spring here in Seattle. It’s nice, sunny weather. I had to mow the lawn, which was something I was not totally prepared for. It was my least favorite chore as a kid, and it has returned to my life after 20 years away.
A: Oh my gosh. Well, I did something that you are going to be proud of me for.
By Sara dâAmato
This feature was commissioned by the New York Wine and Grape Foundation
A wave of exemplary wines from New York State are about to reach our Ontario shores with a springtime LCBO release featuring
eight wines from across the state. Four of the eight wines are available online as LCBO Destination Collection â Wines of New York on April 26
th while the remaining four will be made available at Vintages stores as part of the May 15th release. The WineAlign team has had a chance to taste almost all of the LCBO release wines, a full listing can be found below with links to our full reviews. In addition to the LCBO release, the WineAlign team tasted two other New York wines available through consignment agents.
https://www.nytimes.com/2021/04/22/dining/drinks/finger-lakes-wines-long-island.html
Credit.Tony Cenicola/The New York Times
The Pour
10 New York State Wines to Drink Now
Here are top-tier bottles from producers in the Finger Lakes and Long Island, regions that deserve more respect than they receive.
Credit.Tony Cenicola/The New York Times
April 22, 2021Updated 12:24 p.m. ET
New York is the third largest wine-producing state in the country, after California and Washington. Yet it doesn’t get nearly the respect it deserves.
Not that its numbers mean a whole lot. But over the last 20 years, the quality of New York State wines has evolved rapidly, particularly in the two leading winemaking regions, the Finger Lakes and Long Island.
This recipe originally appeared on Food52.
Fizzy wine has undergone a transformation of late. It’s becoming more popular and being made in new ways. Plus, such bottles are more often popped outside the confines of the “celebrations” that traditionally call for sparkling wine (specifically Champagne).
And while we would never write off proper French Champagne (in fact, one of us aged spirits correspondents celebrated a milestone birthday last week with a bottle of Moussé Fils Blanc de Noirs, which has taste and refinement a person can only ever hope to have), another sparkling wine we’ve loved lately was not so formal: a bubbly rosé from Lieb Cellars. Barely blush in color, tasting of stone fruit and mushrooms, it couldn’t have been more different than Champagne. Unexpected, crisp, subtle, and truly special, it would’ve been just as welcome at a celebration dinner as it was to day-drink on a pleasant afternoon.