Waters Crest Winery reviewed by NY Times Howard Goldberg
The food-friendly whites made at Waters Crest in Cutchogue and sold in its adjacent tasting room, in the North Road Commons industrial park, are noteworthy for their texture.

This characteristic, known in wine jargon as mouth feel, significantly contributes to the pleasures of all the winery’s 2010 whites. Think of it as approximately the fluid equivalent of a ripe, soft, buttery avocado.

Waters Crest, which was founded in 2001, is owned by James Waters, a self-taught winemaker. It is tiny: only 48 cases of its 2010 Private Reserve chardonnay were made, for example.

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http://www.nytimes.com/2012/01/29/nyregion/from-waters-crest-rich-textures-in-food-friendly-whites.html?_r=2&ref=wines
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