Wine Styles of Long Island
Long Island is America's most diverse wine region, producing high quality wines in nearly every style. Although best known for its crisp, dry whites wines made from Sauvignon blanc, Chardonnay, Chenin blanc and Pinot Grigio, and complex, elegant red wines made from Merlot or Merlot-based blends, Long Island also produces fine traditional sparkling wines, exciting aromatic white wines from Riesling and Gewurztraminer, rich, oaky Chardonnays, and an array of minerally to fruity dry rosé wines made from Merlot, Cabernet Franc, Cabernet Sauvignon, Refosco, and Syrah. Fruity red wines are made from Pinot Noir, Merlot, and Cabernet Franc, spicy red wines from Blaufrankisch, Lagrein, Malbec, and Petit Verdot, and luscious dessert wines.
Red wines in the region range from full-bodied varietal wines and blends to fresh and fruity wines. The lighter reds can take a light chill for drinking on their own or with causal fare like pizza, burgers and barbecue. Spicy red wines stand up to richer seasoned, grilled meats.
White wines in the region can be crisp and dry; aromatic with pungent and exotic notes; or rich, oaky, full bodied and deeply scented. Our crisp and dry and aromatic whites are un-oaked and perfect as aperitifs or paired with a wide range of lighter foods. Rich oaky whites are more complex and stand-up to heartier, sauced dishes.
Long Island Rosés are truly versatile wines, ranging from pale and ethereal with mineral notes to more deeply colored, medium bodied and fruit-scented. They are generally un-oaked, mostly dry, and well-suited as aperitifs with lighter vegetable and chicken dishes, and are great will grilled fish and meats.
Traditional method sparkling wines range from the youthful, exuberant, fun wines that are perfect as aperitifs, with brunch or at any special occasion to the richer, late-disgorged sparkling wines that are great to serve with a variety of richer foods from roast fowl, to truffled dishes, and fattier fish.