Celebrating its 60th year, Dan’s Papers officially kicked off summer in the Hamptons at the first of its Taste of Summer series: Dan’s Rosé Soirée presented by BMW. The event took place on Sunday, May 26th at Southampton Arts Center, under two exquisite tents decorated with Crystal chandeliers and roses. The beautiful weather was perfect for the unofficial start of the season!
‘Tis the season to drink and be merry, and there is nothing that pairs better with endless trays of tasty appetizers and nights spent curled up by the fire than the perfect bottle of wine. Set the milk and cookies aside this holiday and try one of these delicious vineyard favorites from around the North and South Forks.
This post is sponsored by Babbleboxx.com on behalf of Palm Bay. All opinions and content are my own.
We as a family are so lucky to live a mere three minutes from the ocean and within walking distance of tranquil nature trails. Since we love to spend much of our time outdoors during the warmer months, we love to bring family and friends together for small bites and libations on the beach, picnics in our back lawn, and plenty celebrations on our deck that include barbecues and catered dinners.
Oh, can’t it be summer yet? With these well below freezing temperatures blanketing the Northeast for almost a week, I cannot help but think of much warmer days while lounging out by my pool with a glass of wine. Hug L’Originale Sparkling Wine Cocktail brought this much needed feeling back for me. Hug L’Originale is a ready to pour sparkling wine cocktail, reminiscent of ‘summer in a bottle.’ How does Hug stand out from the rest? Made in Italy, it is a unique balance of premium quality Italian Glera and Pinot Grigio grapes, expertly infused with charming aromas of elderflower, mint extracts, and pure lemon juice.
My husband and I enjoyed Hug L’Originale over brunch as an alternative to our traditional mimosas. Garnished with mint over ice, it is perfectly refreshing, adding a little sparkle to your morning! We felt it paired well with fresh fruit and yogurt, French toast with just a drizzle of low sugar fruit syrup, and poached eggs on an English muffin. It is also the ideal drink for a range of occasions including happy hour, birthdays, weddings, and anniversaries. Hug is also an innovative aperitif and a distinctive base for heavier cocktails. Continue reading
During the holidays, there is no greater joy for our family than enjoying a hearty home-cooked meal around the dinner table. Having my family, including my extended family, come together and share stories, laughs, and good times has always encompassed some of the happiest moments of my life. For gifting ideas, I love to give cookware, great wine, and recipe cards of some dishes my husband and I created during the year.
To help celebrate the upcoming Christmas and Chanukah season, I have below some notable wine labels, my most favorite essential cookware piece, as well as some fun wine accessories I know your family and friends will love. Continue reading
About two weeks ago, I paid my first visit to Channing Daughters Winery in Bridgehampton for a tasting. Instantly upon arrival, I could sense the marvelous amount of dedication that goes in to the art of wine making and preservation. You come to Channing Daughters to learn about and appreciate wine; you go elsewhere to sip and move forth.
During my visit and tasting, I met with winemaker James Christopher Tracy, CEO/Partner Larry Perrine and his wife Jacqui Perrine. (I have known Jacqui through her phenomenal Les Mills and Zumba classes at the Hamptons Gym Corp and the YMCA East Hampton RECenter). Larry Perrine, originally from Los Angeles, California and where he originally developed an interest in growing plants and landscaping, is a research viticulturist. Notably, he developed the first formal Grape Research Program for this research industry. Perrine’s viticulture and enology consulting career has spanned 11 years and over 20 vineyard and winery clients.
My exceptional wine tasting included a diverse list of thirteen reds, whites, rosé, and vermouth.
My Wine Tasting Menu
2013 Syvanus: Floral, aromatic field blend (a vin-de-terrior) of Muscat Ottonel, Pinot Grigio, Pinot Bianco from the complanted Sylvanus Vineyard. Medium body, juicy, great aperitif wine. A recent planting. Pairs well with seafood on the porch.
2014 Scuttlehole Chardonnay: Fresh unoaked style (steel barrel), flavors and aromas of minerals, apples, pears, citrus fruit, and lemon curd. Medium bodied with balanced acidity. Grapes are from the North Fork and South Fork.
Brick Kiln: Chardonnay; light, straw-colored, medium-bodied, possesses moderate alcohol and juicy, balanced acidity. There are gorgeous aromas and flavors of pears, baked apples, white flowers, nectarine, lemon curd, brown spice and a saline minerality. Pairs well with roasted chicken, mushroom risotto, ham, winter squash, smoked trout, and salmon.
2015 Sauvignon Blanc: A clean, crisp dry white wine that displays mineral, citrus, stone and tree fruit aromas and flavors. This wine was fermented entirely in stainless steel tanks. Pairs well with chicken, light fish, linguini with clam sauce.
2013 Sauvignon: Italian style, Jewel-like wine was created from 82% Sauvignon Blanc and 18% Tocai Friulano. Aromas and flavors of white peach, lemon oil and lemon curd, musk melon, pears, lemon thyme, brown spice, brioche, and a touch of vanilla. Part oak, part steel with more body with a crisp finish. Pairs with all the local seafood, herbed pasta dishes, poultry, fondue, smoked salmon or trout as well as other fish dishes with green sauces.
2013 Vino Bianco: A symphonic white blend of Sauvignon Lanc, Pinot Grigio, Tocai Friulano and Charddonay from the North and South Fork. Aromas and flavors of citrus fruit, white flowers, green apples, lemon curd, white peaches, spice amd the sea. Crisp, light profile, complex with flavors. Pairs well with shellfish dishes, flaky fish, poultry, veal (vitello tonnato), and pork.
2013 Meditazione: Comprised of 28% Pinot Grigio, 21% Sauvignon Blanc, 19% Chardonnay, 15% Muscat Ottonel, 15% Tocai Friulano and 2% Pinot Bianco. A textured, aromatic white wine that appeals to both the senses and the intellect. Dry, medium-bodied and possesses juicy acidity. The flavors and aromas are exotic, concentrated, penetrating and complex. This blend of wine is not frequent in the U.S. James Christopher Tracy, the winemaker at Channing Daughters, does four different ones. Pairs well with heavier pork dishes, Alpine cheeses, gamey meats, poultry with nuts, seeds, or squash.
2015 Rosato Merlot Petillant Naturel: Created from 100% Merlot. Featured as one of the year’s top 10 wines by Elin McCoy at Bloomberg Business news. My second favorite! Easy drinking, porch pairing, sunset wine.Six different varieties were created this year.
2014 Rosso Fresco: Blend of seven different grapes from Germany, Italy, and Austria. Smooth finish. There are aromas and flavors of blackberry, black raspberry, black cherry, black plum, black current, spice, earth, a sprinkling of resinous herbs and some roasted meat! Great pizza pairing.
Over & Over V-8: 2004-2014. A red blend made with a ripasso method using a solera system. Notes of violets, black raspberries, black pepper, black cherries, red plums, and brown baking spices. Pair with all manner of game birds, fatty fish, pork, veal, lamb, grains, mushrooms and root vegetables.
VerVino Vermouth: Fortified, aromatized wine crafted with herbs and botanicals from the spring and summer from local farms and gardens. A little spice from the hot pepper. Great on its own, as an aperitif, or as a cocktail mixer for a jazzed-up martini and Bloody Mary. A favorite!
2004 Pazzo: A merlot aged for seven years in barrels. A little spicy. Pazzo is filled with aromas and flavors of figs, caramel, orange peel, Christmas spices, raspberry liqueur, nuts and dried fruit. Lovely, slightly sweet finish. My third favorite.
2014 Muscat de Boom: My absolute favorite! Second year made. Aromas of Muscat grapes, dried apricots, caramelized peaches, baked apples, nuts, pineapple curd and golden raisins rise from the glass. Crazy delicious just sipped by itself! Great with classic sweet wine combos like bleu cheese. Also great with nuts, and fruit based desserts especially containing apples, pears, apricots and peaches. Great when poured over ice cream. Chill lightly. Limited production, only 61 cases produced.
After my tasting, I sat down with Jacqui and Larry Perrine:
“White wines are the most popular, then summery wines during the main season. Rosé is the draw. We make at least six different types of rosé that we launch in April of every year,” says Larry Perrine. “We make 5,000 cases of rosé. It is a fun, by the pool wine. Now there is rosé by the glass at every restaurant all year long. We didn’t see that 10 years ago.”
Popular wines that people inquire about include their Rosé, Sauvignon Blanc, and Chardonnay. “These are the wines they come in looking for,” says Perrine. “What they leave with is different. We expose our customers to wines that they may have not had before such as skin fermented white wines and vermouth. Our vermouth varieties have a lot of character and life. The combination of botanical which includes not just herbs but flowers, fruits, and vegetables. A couple are actually pink in color.”
“The bulk of the chardonnay is 100% Chardonnay and 100% Sauvignon Blanc. Sometimes we blend the two after fermentation, [but] you would will still call it Chardonnay. Vino Bianco, for example, is a blended wine. We take different varieties that have been fermented, the standard way to blend wine. Almost all wines are blended, same batch but from multiple barrels. Champagne is all blended across vintages.”
“Skin fermented white wines, or what we refer to as our orange wines, tend to taste better with food,” adds Jacqui Perrine. “When drinking the wine, you may not exerpeicen all of the aromas at once. Instead while drinking, you have a taste of this, a bite of that, then…woah! The aromas and flavors become more distinct. That’s how I feel about theses wines. I like to drink fermented wines during the fall, served at cellar temperature. They pair well with fatty foods, alfredo pasta dishes, pork belly. [These foods will help to enunciate the] dried fruit flavors, such as dried apricot flavor, and baked apple flavor.”
Channing Daughters will host three Wine Tasting Classes throughout the summer. In addition to the vineyard in the front lawn, there is an expansive field in the back of the winery that is home to several sculptures by Walter Channing. His works are “ever present in the vineyards, tasting room, and almost anywhere you look around the estate.” You can even witness the eye-catching tree root sculpture that is also the symbol of the winery. Visitors are are free to visit and walk around the Sculpture Garden and enjoy the founder and benefactor Walter Channing’s amazing sculptures. Channing also has a Wine Club, a group that provides members with advance wine offers and access to VIP tastings and events held throughout the year.
http://www.channingdaughters.com // 631-537-7224
The 4th annual Greenport Shellabration took place this past weekend, December 5th and 6th from 12-4pm. “Shellabrators” had the opportunity to take part on a shellfish tour through the village, visiting over a dozen restaurants and shops to support Cornell Cooperative Extension of Suffolk County’s Back to the Bays Initiative & SPAT Program.
My husband and I attended the event as VIPs, where we each received a burlap pouch filled with goodies including a souvenir glass, beer cozy, box of 50 postcards with exquisite oyster photography, and a bottle opener. This is in addition to a regular ticketed entry inclusion of a complimentary plate of raw oysters and clams shucked by SPAT, plus a complimentary beer produced by Greenport Harbor Brewing Company.
This past weekend on Sunday, September 20th, my husband, daughter, and I participated in The 9th annual North Fork Foodie Tour presented by The North Fork Reform Synagogue. The tour was a self-guided, behind-the-scenes peak into local farms, vineyards, and food artisans. Out of the twenty participating businesses, we were able to visit eleven.
We started promptly at 10:15am and were touring until 2:30pm. Our daughter took a brief half hour nap in the cap between our fifth and six stop, otherwise she was running about the farms and became so pleased each time she saw the animals prancing by or in their pens. Below are photos from our tour arranged in order of where we stopped.
The last event of Dan’s Taste of Summer for the season was something very special. There is no other occasion quite like it as guests had the opportunity to sample wine from approximately 38 wineries across the North and South Fork. As you may already know, it is very difficult to visit even half of the wineries on the East End in one summer. This event alleviates the exhaustion of traveling to the different wineries and liquor stores across the Hamptons and North Fork and gives you the chance to sample and experience wine pairings of your choice.
The event, which lasted from 7:30-10pm (VIP access began at 6:30pm), was held at McCall Vineyard and Ranch in Cutchogue, hosted by Food Network’s Geoffrey Zakarian. The event is a gathering of winemakers and the vineyard owners, the chefs and the local purveyors, and the Long Island Wine Council where everyone toasted to the beauty and bounty of the East End.
I was invited to attend yesterday’s First Annual Taste the East End Craft Beverage and Restaurant Pairing event that was held at The Long Island Aquarium from 7-10:30pm. Hundreds of people gathered for this truly unique gastronomic experience which featured over fifty local food and wine businesses across the East End. Before I arrived, I tried to make sure I did not eat anything past 12pm as I knew I would be indulging in a wide variety of small bites and treats.
The event was hosted by the East End Tourist Alliance, a non-for-profit membership corporation which promotes the tourism of the East End region as a travel destination for visitors, meetings, weddings, seasonal vacations, also day trip and overnight stays. During the event, guests listened to live musical entertainers, and participated in a tasting of wines, beers, liquors, spirits, and paired them with signature dishes of local East End restaurants. The event aimed to promote the craft beverage industry on Long Island, as well as provided a networking atmosphere for the businesses to introduce their products to each other and form relationships that will benefit the East End community.
I was very impressed with how the event was organized and I had the chance to meet and learn about new and well-established businesses. The vendors were spread across five rooms on two separate floors, the Sea Star Ballroom, Coliseum Room, Shark Room, Aquarium Lobby, and the Terrace Room, in addition to the outside of the aquarium.
The tables were strategically located so that each particular restaurant was adjacent to a craft beverage vendor whose drink(s) paired perfectly with one another. For example, North Fork Chocolate Co was beside Coffee Pot Cellars and Miss Lady Root Beer was next to Sag Harbor Rum. I tried both sets of recommended pairings, which were spot on.
Notable bites included the Ponquogue Porter Pulled Pork with a Soft Herb Cheese in a Phyllo Cup by Bistro 72, the assortment of olive oils by Vines & Branches, the jalapeño pickle by Long Island Pickle Co., the meatloaf and mashed potatoes at Cooperage Inn Restaurant, the Spinach, Goat Cheese and Cranberry Savory Crepe, and the root beer at Miss Lady Root Beer. As I walked around, I could hear many of the guests were complimenting each of the purveyors; many were waving friends and family over to one booth to encourage them to try a specific type food or beverage. Most vendors offered bottles of wine, packaged food or apparel for sale. There was a ton of networking happening throughout the evening as well.
While I was there, I could not help but admire the precious underwater sea creatures and alligators. Please have a look at my pictures below. Those seals resting outside were just so sweet and the sharks were magnificent.
The full list of vendors are as follows: A Taste of the North Fork/CHarissa, Atlantis Banquets and Events, Backyard Brine Pickle Co, Baiting Hollow, Bellport Brewery, Birchwood, Bistro 72, Brew Crew Cycles, Chocology, Coffee Pot Cellars, Cooperage Inn, Copia Granola, Crazy Fork, Crooked Ladder Brewing Co., Dark Horse Restaurant, Elegant Limo, FRESH Hamptons, Front Street Station, Frosae, Grace and Grits, Grill Boys Food Truck, Jillery Jewels, Lenz Winery, Long Ireland Beer, Long Island Merlot Alliance, Long Island Pickle Co, Long Island Vodka, Martha Clara Vineyards, Miss Lady Root Beer, Montauk Brewery, Moustache Brewery, Murph’s Famous Bloody Marys, North Country Limo, North Fork Chocolate Co, North Fork Roasting Co, Oceans 5 Seafood, One Woman Wines, OR Wines, Osprey’s Dominion, Out of the Blue Seafood, Oysterponds Shellfish Co, The Pitted Olive, Pizzeteria Brunetti WHB, Raphael Vineyard, Roanoke Vineyards, Rosie’s Bakeshop, Sag Harbor Rum, Sannino Bella Vita Vineyards, Seaside Grill, Smitty’s All American Grill, Southampton Publick House, Spiked Seltzer, The Subtle Tea Company, Suhru Wines, Twin Forks Beer, Vines and Branches, Waters Crest Winery, Whole Le Crepe, and Woodside Orchards.
This is an event I encourage everyone to attend next year as it was a huge success! A noteworthy event at the end of the summer is the Chocolate Fest on Sunday, November 15th from 10am-5pm at the aquarium. That event will also be held at The Long Island Aquarium. For more information, please visit http://www.eastendgetaway.com