Wine & Food

Regions: Austria
- Jun 10, 2007 A deep dive into four versions of gruner veltliner produced by Tegernseerhof on the banks of the Danube. The Creation label is an enchanting wine, layered with depth and power. Jun 10, 2007
- Aug 19, 2005 Sampling the new releases of a younger generation of Austrian winemakers. Sophisticated wines for cosmopolitan tastes and international foods. They are getting it right. Aug 19, 2005
- Apr 9, 2005 When it comes to contemporary Austrian wines, you’re not in Germany anymore. Tasting a peppery gruner veltliner and a red cuvee blend from a 33 year old winemaker. Apr 9, 2005
- May 1, 2004 Leaving behind nostalgia for empire, one internationally oriented Austrian winery goes modern, in its building and its outlook. These sophisticated wines have arrived in the Hamptons. May 1, 2004
Regions: California - Napa
- Oct 17, 2007 A small countertrend in Napa: crafting high quality, affordable wines alongside reserve and estate wines. After sampling two cabs in Napa, I’ll drink to that. Oct 17, 2007
- Apr 28, 2007 Something old, very old, like pre-Prohibition grapevines that are part of California vinicultural history, but probably very new to your table. One winery’s focus on “ancient vines.” Apr 28, 2007
- Feb 17, 2007 In the Santa Rita hills, 230 acres, 59 micro-blocks, numerous clones and rootstocks: sounds labyrinthine but one cool and collected winemaker has it all under control. Feb 17, 2007
- Jan 2, 2007 Stylish and expensive. Affordable and enjoyable. Hitting the big time with media recognition. Three Stag’s Leap wineries offer different encounters. Experience them all. Jan 2, 2007
- Dec 29, 2006 Striking building? Sumptuous tasting room? All this Napa winery offers is a pergola perched on the crest of a small hill, perfect views, and of course a superb cabernet sauvignon. Dec 29, 2006
- Dec 26, 2006 Sourcing grapes from varied locations in Napa, hand picking at night, and being very fussy about it all. Aging the wines deep inside the mountain. The results are impressive. Dec 26, 2006
- Dec 22, 2006 Drinking wines in situ, in the building where they were vinified, overlooking the vines that produced the grapes, with the people who produced the wine. It’s a total experience. Dec 22, 2006
- Dec 19, 2006 An evening cooking in Napa: pork from an enterprising little pig, wine from a splendid small Napa estate. Heaven. Dec 19, 2006
- Dec 9, 2006 At a luxurious resort in the heart of Napa: a sublime and aspirational wine dinner entices the senses and stimulates the palate. Exquisite achievement for the chef and sommelier. Dec 9, 2006
- Nov 22, 2006 Sipping California cab in a soaking tub with a city view at the St. Regis in San Francisco. Just the ticket before a wine reporting trip to Napa. Highly recommended pit stop. Nov 22, 2006
- Oct 22, 2005 After a two year, five continent search for an ideal wine estate, a French winemaker focused in on the Stag’s Leap District. 35 years later he is producing wines that dazzle. Oct 22, 2005
Regions: France
- Dec 5, 2007 Combining patrician tradition with au courant French chic: a legendary name manages to elevate generic Bordeaux into something very glamorous and very good. Dec 5, 2007
- May 18, 2007 The owner and winemaker of a Grand Cru Classé estate in St. Emilion is an accomplished French woman. We caught up for lunch and a wine tasting on her New York visit. May 18, 2007
- May 3, 2007 Lunch with Attitude: It’s a sauvignon blanc from the Loire with a hip designer label. Along with several (non-edgy) Sancerre and Pouilly Fume wines it was quite a satisfying meal. May 3, 2007
- Jan 13, 2007 Shopping bargain wines from email offerings: if you know and trust your retailer try it. I recently did and found some value wines that will please both the frugal and fussy. Jan 13, 2007
- Nov 21, 2006 Uncovering a case of Moulin des Carraudes, the second label of Chateau Lafite Rothschild. Past its prime time but once out of hibernation a lovely wine. Nov 21, 2006
- Oct 21, 2006 Exceptional, indulgent, a bit hedonistic, a morsel of bon vivant life: this year’s Fete du Bordeaux. With a dynamic, young and entrepreneurial generation now running the wine trade. Oct 21, 2006
- May 6, 2006 Bordeaux vintage of the century. 2005 is getting the antics, the action and the adjectives, not to mention the prices. Hoping some rich connoisseur will invite me for a taste. May 6, 2006
- Nov 18, 2005 Beaujolais Nouveau: the most identifiable aroma is the scent of cash. It’s clever marketing but still fun to drink—as long as it is consumed really young, within a month or so. Nov 18, 2005
- Jul 4, 2005 Staying at a farm where they herd goats and make chevre, and sampling everyday wines in the Languedoc region, part of a vast wine producing area. A quick guide to some of the labels. Jul 4, 2005
- Oct 16, 2004 Fete du Bordeaux, the annual gathering at the Four Seasons: a deep dive into outstanding Bordeaux wines and an extraordinary dinner seated next to the CEO of Cos d’Estournel. Oct 16, 2004
- Apr 17, 2004 The vade mecum of second labels: like their famous siblings they vary in price and quality. But if you hit it right you’ll score a classic French Bordeaux at a showboating price. Apr 17, 2004
- Apr 17, 2004 Further guidance to second labels: the frisson of seeing a name like Lafite or Latour or Haute Brion on the bottle and what you should (cautiously) expect in your glass. Apr 17, 2004
Regions: Italy
- Sep 9, 2007 Once on life support, the sagrantino grape, little known outside of Umbria and then almost lost to cultivation, now revived and the source of some extraordinary wines. Sep 9, 2007
- Sep 28, 2005 Getting to know Pugliese wines with two native grapes. One might be compared to modern music with its unexpected notes and unusual rhythms—and quite satisfying in its way. Sep 28, 2005
- Sep 9, 2005 When you have 2,000 years of winemaking history you’re bound to have some ups and downs. Happily, this region in the south of Italy has a new focus on quality. Sep 9, 2005
- Sep 18, 2004 Chianti Classico is an officially sanctioned appellation. Super Tuscan is not. Nice story, yes, but not a guide to quality. Frankly, they both translate into pure pleasure. Sep 18, 2004
Regions: Long Island - Wineries
- Sep 16, 2010 Pinot Blanc: a pale horse in the popularity sweepstakes but the true dedication of one Long Island winery. It began with 13 acres of mislabeled vines. Sep 16, 2010
- Mar 7, 2010 Channeling Chile in a North Fork hamlet: Can a young South American winemaker deliver on the potential of making exceptional wines at fair prices? Mar 7, 2010
- Sep 25, 2007 Can pinot noir challenge merlot as Long Island’s favorite red grape? A young winemaker gives at least a hint of an answer. Sep 25, 2007
- Jul 28, 2007 Taking a chance and putting your name on the label: your wine buyers—and this wine columnist—are going to make the call and pass judgment. Jul 28, 2007
- Nov 3, 2006 A classic oaked chardonnay from the North Fork and a chardonnay based ice wine from the South Fork: Long Island is strutting its stuff with this go-to grape. Nov 3, 2006
- Oct 6, 2006 Tasting one winery’s premium labels: all gratifying with one masterstroke. A merlot that demonstrates why this grape has a natural affinity for Long Island. Oct 6, 2006
- Oct 3, 2006 Spectacular art work on a label is the perfect match for a sophisticated blend in the bottle: Bedell’s Gallery wine with a Ross Bleckner label, raises the bar on quality. Oct 3, 2006
- Jul 14, 2006 The 2005 harvest on Long Island was widely hailed as superb. Can the 2006 releases live up to the hype? First tastings of whites at Channing Daughters are a big hit for this critic. Jul 14, 2006
- May 26, 2006 Moviemaker Michael Lynn makes a move into winemaking with a major investment in winemaking equipment, a decision to bring in young creative thinking, and the release of two new blends. May 26, 2006
- Jul 12, 2005 Enjoy your wines when they are young, tender and in the springtime of life: a sampling of new releases showcases the beauty of youth. Plus a note on beer. Jul 12, 2005
- Jun 10, 2005 Hits and near hits: one winemaker, three merlots, three chardonnays, a range of tastes and prices. Get out the glasses, there’s so much to explore. Jun 10, 2005
- Jun 2, 2005 Fine-tuned judgments on blending are at the heart of this winemaker’s singular and impressive accomplishments. It results in a wine that is deep, sensuous and lush. Jun 2, 2005
- May 11, 2005 A wakeup call of a pinot grigio. An integrated single field blend of three white grapes. A chardonnay that slow ferments for a year. Channing Daughters’ grand slam of new releases. May 11, 2005
- Mar 23, 2005 Tasting one winemaker’s mature chardonnays along with current ones: not anticipating much from the older ones and being happily surprised. Mar 23, 2005
- Nov 11, 2004 Not your typical mom: her last name became a national brand, her first name now graces a winery. What’s up with this family? Nov 11, 2004
- Oct 31, 2004 *Jamesport Vineyards took a homespun, hands-on approach to winemaking in their pastoral old barn. So what happened? An award for the best red in New York State. Oct 31, 2004
- Jul 23, 2004 “You don’t work with measurable things.” Multiple tastings reveal the art of a dedicated winemaker from field to bottle with diverse grapes. Jul 23, 2004
- Jul 8, 2004 Can an Old World approach to viticulture matched with traditional winemaking methods result in a Meritage with the finesse and austerity of a Bordeaux? One winery is betting on it. Jul 8, 2004
- Nov 11, 2003 The sheer chance of geography and the dedication of a winemaking family: unexpected on Long Island, a sumptuous cabernet sauvignon. Nov 11, 2003
- Aug 31, 2003 Tocai, a grape from the Friuli region of Italy, finds a compatible home in the fields of Bridgehampton, and a young winemaker produces a unusual wine. The news is barely out before it sells out. Aug 31, 2003
- Aug 19, 2003 Zooming in on merlot: a serious effort by a skilled winemaker results in a big, juicy, sensuous wine. Ah, so nice to drink. Aug 19, 2003
- Aug 13, 2003 A Bordeaux trained French winemaker practicing his craft on the North Fork of Long Island: would you expect French style or New Word style wines? Forget boundaries. His only concern is quality. Aug 13, 2003
- Aug 5, 2003 Bringing home the gold: a young, frisky steel-fermented, slightly unconventional and quite affordable chardonnay is winning awards. Aug 5, 2003
- Jul 7, 2003 At Bedell Cellars, testing young wines right from the barrels and moving on to finished wines in their bottles, and partaking of a Mediterranean inspired lunch in an haute style farmhouse Jul 7, 2003
Regions: Long Island - perspectives
- May 2, 2019 A knockout red and a spicy, floral white: two winners for your fall drinking May 2, 2019
- Jun 20, 2011 Albariño, a tough little émigré from the Northwest coastal region of Spain, is trying to find a home in Aquebogue, on the North Fork of Long Island. It’s a grape by the way Jun 20, 2011
- Sep 17, 2006 Wine pairing and people pairing: Larry Perrine and Jacqui Smith marry. And the wedding is reported in the wine column of the East Hampton Star. Sep 17, 2006
- May 4, 2005 Wine tourism: on both the North and South Forks wineries have become destinations for visitors from, well, just about any place in the world. And it’s not by accident. May 4, 2005
- Dec 2, 2004 Prognosticating over the barrels: prior to release, samples of the harvest and tastes of what’s to come at three Long Island vineyards. Dec 2, 2004
- Sep 19, 2004 L’Enfant Sauvage, the wild child of French culture, raises questions about humanism and dignity. A wine by that name in Bridgehampton raises related questions of nature and nurture. Sep 19, 2004
- Aug 26, 2004 The second Long Island Wine Classic: with over 300 wines how do you choose what to taste? Careful advance planning. And what about the 27 hors d’oeuvres? Just indulge. Aug 26, 2004
- May 5, 2004 *An aspirational and opulent Beaux Art setting in New York City, sipping some inspired wines, eating heavenly food, and catching up with my drinking buddies at the Windows on Long Island tasting. May 5, 2004
- Jul 14, 2003 *The Long Island Wine Classic - under the Grand Prix tent at the Hampton Classic Horse Show. Jul 14, 2003
- Jun 29, 2003 *Is it jumping the gun to call Long Island a “world class” wine region? Not according to some local producers. Jun 29, 2003
Regions: Southern Hemisphere
- Aug 11, 2007 An émigré grape having a hard time, leaves the old country for the promise of the New World and finds spectacular success and an exulted position. Talk about upwardly mobile! Aug 11, 2007
- Jun 23, 2006 At the American Hotel, lunch and a sampling of wines from one of New Zealand’s preeminent producers. A clean sweep of top quality vintages, captivating and complex. Jun 23, 2006
- Jun 16, 2006 In the Sotheby’s board room, viewing Australian aboriginal art while having lunch and sipping a Tasmanian sparkling wine and a Riesling from the Australian Pyrenees. Good on ya, mate. Jun 16, 2006
- Apr 23, 2005 Promising “drinkability,” an unusual and interesting consumer-friendly word choice, this South African wine producer comes through with quality and value at three price points. Apr 23, 2005
Regions: Spain - Portugal - Greece
- Mar 27, 2010 Pink port: for the summer months, an easily accessible but still genuine version of port. One of the oldest, most traditional port producers is hoping it’s more than an innocent fad. Mar 27, 2010
- Mar 26, 2007 How a Swiss pharmaceutical giant became an accidental wine producer. More on an artisan than a giant scale, to boot. And why restoring a 12th century abbey is part of the deal. Mar 26, 2007
- Jun 3, 2006 After dinner port? The easy part is saying yes. Understanding the differences and nuances among ports is more challenging; ergo a quick guide for the discerning port lover. Jun 3, 2006
- Jun 3, 2006 Aged tawny port: a broad and serious exploration of important tawnies with the CEO of the leading producer. What makes them great wines? One hint: foot trodding the grapes. Jun 3, 2006
- Jun 23, 2004 Not the wines of classical antiquity, nor the mediocre imports of some years ago, today’s Greek wines come from appellations with strict European rules for viticulture and production. Jun 23, 2004
Restaurant Wine lists
- Nov 20, 2007 Who needs a laundry list? I want a wish list. Some aspirational wines. Some affordable. My disquisition on price, status, $200 bottles, and other aspects of a wine list. Nov 20, 2007
- Jul 8, 2007 I’m part consumer, part critic, part supporter of local business. And also frugal. Given these parameters, how do I approach a wine list? Looking at two popular establishments. Jul 8, 2007
- Jun 28, 2005 Small plates, 42 choices of wines by the glass, a free and easy approach to mixing and matching: setting the pace at this newly remodeled and reconceived Main Street establishment. Jun 28, 2005
- Sep 20, 2004 Cheers for the red, white and blue. At least the reds and whites on an “All American Wine List.” It’s purposeful and I found it has both strengths and limitations. Sep 20, 2004
- Jul 29, 2004 Sniffing and sipping, tasting and testing the wine lists from two bistros with the accomplished sommelier who made the calls. Then sniffing out the best value for the price. Jul 29, 2004
- Jun 7, 2004 This cellar master aims to reflect the kitchen and menus and a commitment to his customers. I’d also add the idea of choosing a wine for the setting in which I’m drinking. Jun 7, 2004
- Oct 7, 2003 Sizing up the wine list at a top East Hampton restaurant. It is large, sometimes redundant and not always balanced. But still quite impressive, especially for the deep pocketed. Oct 7, 2003
The Wine Trade
- Jan 21, 2019 A love letter to the Napa Valley from one of its foremost wine producers. And a recollection—no, more a life story—of how he found his Promised Land. Jan 21, 2019
- Jan 20, 2019 The guiding spirit: multiple pleasures await when you are able to rely on a knowledgeable and shrewd wine merchant. Here’s an analysis of how one retailer does it. Jan 20, 2019
- Jan 21, 2009 Well-made, workaday wines at sensible prices can deliver uncommon satisfaction. A sampling over lunch with the proprietors of a boutique line of wines proves the point. Jan 21, 2009
- Jun 12, 2008 His interests include film (he’s produced some of most successful movies ever), art (a collector and patron) and wine (proprietor of a flourishing winery). What’s in his future? Jun 12, 2008
- Jun 21, 2007 A wine shop that’s also an agency for wine brokerage: an interview with the owner to find out how it works—and to get his opinion on current retail selections. Jun 21, 2007
- Jul 21, 2006 Unpacking how wine futures work and how one important wine store reconnoiters a spectacular vintage and traverses the pathways of the marketplace. Jul 21, 2006
- Aug 24, 2005 Sampling and judging good French imports on a sunny afternoon in Sagaponack with a soft ocean breeze is dangerous to your critical faculties. It all tastes perfect. Aug 24, 2005
- Aug 12, 2005 One man has the kind of power in the wine world that no critic in any field has ever had. How did that happen? A conversation with his biographer about a remarkable story. Aug 12, 2005
- Jun 8, 2005 A wine shop responds to a food shop: heading into summer with the selections of a new salumeria and the Italian wines to accompany these foods. Sounds like an opportune match to me. Jun 8, 2005
- May 29, 2004 For a merchant selling bottles that are breathtakingly expensive or merely a little extravagant, the right surroundings count. One store created a space dedicated to indulgence. May 29, 2004
- Mar 2, 2004 One from the Languedoc, one from Tuscany, one from California. How three recommendations from one retailer stacked up. And how they tasted after a day or two. Mar 2, 2004
- Dec 18, 2003 It’s just local little wine shop. But it stocks some of the most sought after wines in the world and its inventory is worth millions. There’s a philosophy behind it all. Dec 18, 2003
- Oct 21, 2003 I asked a shopkeeper for wine recommendations matched to hypothetical menus. (Maybe not so hypothetical if you spend quality time in the kitchen.) The suggestions were on target. Oct 21, 2003
- Oct 1, 2003 My image of a wine purveyor is low tech: a traditional shop with a highly knowledgeable salesperson. Buying online is a totally different experience but definitely has its place. Oct 1, 2003
Wine - Arts - Culture
- Jun 1, 2013 Uncorked: the initial column with the wine philosophy of a journalist Jun 1, 2013
- Sep 16, 2010 Agricultural Ambiguity - Lieb Family Cellars - How pinot blanc ended up in your glass Sep 16, 2010
- Sep 13, 2010 Who was the world’s first winemaker? Let’s guess. Sep 13, 2010
- Oct 1, 2007 Sublime taste: wine and food approached as serious subjects Oct 1, 2007
- Sep 26, 2007 Befriend these blends: inspired by Friuili, created in Bridgehampton by an artful winemaker who knows his geography Sep 26, 2007
- Oct 1, 2005 Humor: the wine glut and luxury goods, abundance gone wild Oct 1, 2005
- Oct 1, 2005 How it all began: the first wine drinkers and ancient civilizations Oct 1, 2005
- Sep 1, 2005 The challenge of drinking and describing a 1929 Burgundy from the Doris Duke estate Sep 1, 2005
- Jul 14, 2005 Uncorked Jul 14, 2005
- Apr 1, 2005 Art on wine labels: history and the Eric Fischl label for Bedell Apr 1, 2005
- Nov 1, 2004 Humor: how wine and winemaking influence national elections Nov 1, 2004
- Nov 1, 2003 Slow Food and its accompanying gustatory pleasures finds a natural home with the agricultural traditions of Eastern Long Island Nov 1, 2003
Wine Varietals
- Sep 27, 2013 Some hidden gems and lucky finds. Underappreciated and often overlooked, these wines deserve more attention. Reward yourself with something different. Sep 27, 2013
- Oct 29, 2010 Briefly looking around the wide, wide world of wine. Where to go and what to avoid. Oct 29, 2010
- Jun 17, 2007 The golden rule (maybe slightly pink) for drinking rosé. Have fun with it. Never rattle on about depth or complexity. And it’s OK to choose a color that goes with your bathing suit. Jun 17, 2007
- Jun 1, 2007 Testing the waters: the alcoholic kind incorporating strawberries. A new Italian liquor is youthful, bright, pretty and fun. Very much like the people who will be drinking it. Jun 1, 2007
- May 18, 2006 Rapping on the Bowery, or Pinking Out with the Rosé Avengers and Producers May 18, 2006
- Apr 8, 2006 The ramifications of being a judge in a blind tasting of superstar wines. Questions it raises about quality, price, longevity and even the nature and accuracy of a blind tasting. Apr 8, 2006
- Apr 3, 2006 I sat on a blind-tasting panel and scored four flights of merlot: yeah, you might have guessed Chateau Petrus came in as number one. But by a very narrow margin. What came close? Apr 3, 2006
- Mar 20, 2006 A chilled glass of Domaines Ott on the terrace of Cinquante Cinq in St. Tropez is the ideal introduction to rosé. But it’s not the only one. Sampling Old and New World rosé at Pink Out. Mar 20, 2006
- Jul 17, 2005 Consumers can’t get enough of it. It keeps the cash register ringing for restaurants and retailers internationally. Chardonnay dominates in the world of wine Jul 17, 2005
- Apr 27, 2005 Almost summer grazing: tasting wines that are newly available, or just new to me, and picking the winners. Hint: they range all the way from an $8 rosé to a $48 Montrachet. Apr 27, 2005
- Jul 4, 2004 Coaxing out the sensual qualities of the perfumed viognier grape: comparing a new vintage with my tasting notes from the previous year and finding a big improvement. Jul 4, 2004
- May 14, 2004 Globetrotting cabernet franc: revered in the Loire region, with an illustrious history, this grape is finding a perfectly proper and fitting home on Long Island. Comme il faut. May 14, 2004
- Mar 13, 2004 You can find sublimity in a bottle of Romanee-Conti. But most pinot noir wines are far more elusive. Why this grape, problematical and difficult to grow, can produce pure silk. Mar 13, 2004
- Dec 2, 2003 Focus on the flute: French Champagne, American sparkling wine, Italian Spumante, Spanish Cava, German Sekt. I attended a master class with bubbles of many nationalities. Dec 2, 2003
- Nov 11, 2003 A change of scenery: our vast landscape of potato fields has gone but at least some agricultural land is preserved with grapevines. And very often it’s the merlot grape. Why? Nov 11, 2003
- Sep 12, 2003 When you’re in an ABC mood (Anything But Chardonnay) and desiring something soft, golden and floral, try viognier. A big-time Condrieu or a smaller-time Long Island version. Sep 12, 2003
Wine and Food - Entertaining
- Jul 22, 2011 Handcrafting salt from Amagansett seawater does not seem like an obvious career choice but when a pair of lawyers chose this arduous work it changed their world and our dining tables Jul 22, 2011
- Sep 27, 2010 Deploying all the resources including fish knives and oyster forks plus superb food and wine to raise money for good causes. Sep 27, 2010
- Sep 4, 2008 Oh, oh, I needed a really unusual and special present for Michael Aaron when he retired as chairman of Sherry-Lehmann. The answer: a grilling lesson from an expert chef Sep 4, 2008
- Dec 1, 2005 When the cook is both chef and winemaker and you’re lucky enough to be a guest Dec 1, 2005
- Aug 1, 2005 Instead of casual quaffing, an ambitious summer dinner Aug 1, 2005
- Jun 1, 2004 During farmstand season cue your wines to your vegetables: fresh produce and fresh wines Jun 1, 2004
- Jun 1, 2004 A survey of (mostly) Long Island white wines to keep your summer drinking diverse and delectable Jun 1, 2004
- Oct 1, 2003 Wine gifts and the gift of wine: the lagniappe and largesse of libations Oct 1, 2003
- Jun 1, 2003 Some wine recommendations for summer sipping and a few hints for serving Jun 1, 2003
Wine and Food - Events
- Sep 27, 2010 We call them 10 Mile Dinners because all the main ingredients are sourced within 10 miles. Not only are they delicious and fun, they raise money for good causes Sep 27, 2010
- May 12, 2010 Launching the New York City Wine & Food Festival: the lineup will take your breath away, but real connoisseurs will keep breathing and eating and drinking. May 12, 2010
- Sep 18, 2008 The launch of the New York City Wine & Food Festival: only one person could pull off this dazzling event, and he tells me why and how Sep 18, 2008
- Jul 10, 2007 Over the doldrums: the James Beard Foundation charts an optimistic new course, and we all drank to that (with some incredible wines). Jul 10, 2007
- May 11, 2007 The James Beard Foundation: celebrating American food. But, please, why not more American wines? May 11, 2007
- Jul 23, 2005 Chefs & Champagne: the empyrean delights of sipping and nibbling in a foodie wonderland. Jul 23, 2005
- Nov 3, 2004 The sybaritic pleasures of being in a tent in Cutchogue with a stellar array of chefs and wines to match. Nov 3, 2004
- Mar 7, 2004 Celebrating women chefs and opening the kitchen doors for more of them: at one of 80 benefit dinners across the country. Now, let’s encourage more women winemakers. Mar 7, 2004
- Nov 24, 2003 The winemaking culture on Long Island: style, savoir-faire, superb sipping and gastronomic delights. All at a barrel tasting at Peconic Bay Winery. Nov 24, 2003
- Sep 5, 2003 Drinking at the Hampton Classic Horse Show: from beer in the tack room to Champagne in the Grand Prix tent, with a little rosé along the way. Sep 5, 2003
Wine and Food - Long Island-perspectives
- May 21, 2012 BBQ in the Hamptons: it might have southern roots but (like many people) it’s found a second home here. A review of the best places to go May 21, 2012
- May 20, 2012 The best take-out food in the Hamptons. We have so many mouthwatering choices: here’s where we’ll be going this summer to make life easier and delicious May 20, 2012
- Aug 30, 2011 Mother Nature presented Long Island vintners with the rare and precious gift of almost perfect weather last summer. 2010 is undoubtedly one of our best vintages Aug 30, 2011
Wine and Food - Restaurant Wine Dinners
- Sep 21, 2010 Grape wood smoked striped bass and braised veal cheeks on North Main Street, a burger bash at the James Beard House, plus the inside word on restaurant specials and discounts Sep 21, 2010
- Oct 1, 2007 Vino de interesantes uvas latinas: a broad spectrum dinner based on varietals from Spain, Portugal and Latin America Oct 1, 2007
- Sep 30, 2007 The tastes of two coasts: a small vintage Napa winemaker joins a notable Southampton chef for a dinner that would delight anyplace in America Sep 30, 2007
- Nov 3, 2006 Sometimes you don’t know when to stop, and that’s a good thing: a wine dinner based entirely on pinot noir Nov 3, 2006
- Oct 1, 2006 Spanish savoir-faire: a robust sampling of the inviting and intriguing cuisine and wines of Spain curated in one dinner Oct 1, 2006
- May 1, 2005 A marriage of mouthwatering convenience: the premeditated pairing of wine and food May 1, 2005
- Apr 1, 2005 In Miami Beach, an epicurean meal in a sumptuous setting with an East Hampton group Apr 1, 2005
- Mar 1, 2005 Take back your goulash: two wine dinners, one rigorously planned and right on the money, the other wide of the mark Mar 1, 2005
- Mar 1, 2005 One sparkler, two whites, nine reds and one dessert wine: the lovely pleasures of extravagance Mar 1, 2005
- Jun 1, 2004 From Signal Hill in Montauk, high signs of things to eat and drink Jun 1, 2004
Wine and-with-is Food - The Best Match Ever
- Mar 1, 2005 When pairing wine with food you should follow the rules—except when you shouldn’t Mar 1, 2005
- Mar 1, 2004 Wines for oysters: the classics prevail but there is room—just a tiny bit of room as long as you don’t go haywire—to diverge Mar 1, 2004
- Dec 1, 2003 How Nigella Lawson inspired me to greater things, or at least provoked some thoughtful wine pairings Dec 1, 2003
Wine: Practical matters - advice
- Nov 14, 2006 Simply D’Vine: the combination of a wine bar and wine shop in Florida offers a delightful experience. But in New York State it would be against the law. Time to get changed. Nov 14, 2006
- Sep 23, 2006 Pouring money down the drain: how do you recognize a “corked” wine or a bottle that is spoiled? And what do you do if you have one? Drain cleaner comes to mind. Sep 23, 2006
- Nov 13, 2005 Never stop imbibing education: this reporter goes to a class conducted by a wine buddy comparing Old World with New World varietals, and learns (or re-learns) a thing or two. Nov 13, 2005
- Nov 19, 2004 Some like it chilled: finding the right temperatures for serving wines. More important than you might imagine. Here are some (non-dictatorial) guidelines. Nov 19, 2004
- Nov 17, 2004 Underground advice: what kind of cellar do you need for storing wines? A fashionable accessory or something utilitarian? Or is that a silly question in the Hamptons? Nov 17, 2004
- Jul 22, 2003 Age of consent: youth comes but once in a lifetime. Do Long Island wines have the potential to improve with age? And does it really matter to most of us? Jul 22, 2003
Wine: Practical matters - legal
- Oct 11, 2007 Name calling: should a sparkler from Nebraska be christened Champagne or a sweet wine from Kansas be considered Port? Why our labeling laws are illogical, archaic and wrong. Oct 11, 2007
- Apr 6, 2005 Read Kafka instead. Don’t try to make sense of the small print on the wine label. It’s a nightmare of logic that only a bureaucracy could have invented. Apr 6, 2005
- Sep 6, 2004 My Op-Ed of a wine column: outdated state laws and a powerful lobbying group conspire to stifle free trade and consumer choice. Sherry-Lehmann takes a principled stand. Sep 6, 2004
- Jul 15, 2004 Illicit pleasures on our beaches: Not what you’re thinking but maybe more important. Sipping chardonnay at Main Beach is technically unlawful. Seems I’ve been a scofflaw all my life. Jul 15, 2004
Wine: Practical matters - science
- Sep 8, 2006 Talking about tannins. Not compelling, you say? Still, you want them in your wine glass (or tea cup), preferably supple, balanced and harmonious. Sep 8, 2006
- Nov 25, 2005 Passing the sniff test: when you ferment grapes you get wine and a whole world of scents. Molecules and mysteries lurk behind those aromas and sensory pleasures. Nov 25, 2005
- Nov 5, 2005 Why do we smell everything in the world in our glass? Except grapes? And how do you detail the experience? Why describing is more challenging than evaluating. Nov 5, 2005
- Apr 27, 2005 Some things are better left unsaid: a look at the chemical composition of wine. What’s in there on the molecular level, is it healthy, and does it taste good? Apr 27, 2005