Long Island is one of America’s most diverse wine growing regions, producing exciting, high quality wines. With a wide range of grapes that successfully grow in Long Island's cool maritime climate, the region produces wine with moderate alcohol, intense aromatics and crisp acidity.
The best have a style and character all their own, but all are an honest reflection of Long Island Wine Country.
Red wines on Long Island feature “old-world” grapes that have found an accommodating home in the East End's terroir. They range from fresh and fruity to full-bodied and powerful. They're age-worthy and gain beautiful complexity over time.
Our full-bodied and complex reds are cozy up wines. These wines are made with grapes that have been fermented on the skins and aged before release. This style typically has more tannin, higher alcohol, and dark fruit flavors such as black currant.
As far as flavor, these wines are the biggest on the spectrum and thus, pair with equally bold flavored food such as barbecue, smoked meats, read meat and steaks as well as savory mushroom dishes.
Cabernet Franc, Cabernet Sauvignon, Merlot, Petit Verdot, Refosco, Syrah
Our medium-bodied reds are dinner party wines. In the middle of the gamut from fruity to bold, medium-bodied reds are some of the best food pairing wines. Their characteristics are balanced: a perfect harmony of fruit, acidity and tannin. As a result, they are incredibly versatile and pair with a range of foods from pizza to roast meats; hearty vegetable soups to burgers.
Select a spicy red for a fun dinner party - aromas and flavors reminiscent of various spices such as black pepper and cinnamon.
Select a fruity red for an even more fun dinner party - very popular style of red with fruit-forward flavors.
Cabernet Franc, Merlot, Malbec, Pinot Noir, Syrah, Blaufrankisch
Our light-bodied and fruity reds are perfect for the summer bbq. These wines have lighter tannin, bright acidity and slightly lower alcohol with red fruit flavors.
These reds can take a light chill for drinking on their own or with casual fare like risottos, chicken and other poultry.
Cabernet Franc, Lagrein, Merlot, Petit Verdot, Pinot Noir, Refosco
White wines in the region can be crisp and dry; aromatic with highly flavored and exotic notes; or rich, full bodied and deeply scented. Our crisp, dry and aromatic whites are un-oaked and perfect as aperitifs or paired with a wide range of lighter foods. Full bodied whites are more complex and stand-up to heartier, sauced dishes.
Our rich and full bodied whites are super complex and decadent. These white wines have been fermented and/or aged in oak barrels encouraging complex flavors and aromas as well as a long, lingering finish.
This style of wine pairs wonderfully with rich ingredients and dishes such as crab and lobster, cream sauces and soft cheeses. These wines can age up to 10 years.
Chardonnay, Sauvignon Blanc
Our aromatic whites are beautifully light and refreshing. With lots of personality, these whites are a category of white grapes that produce wines with beautiful and intense aromas and can be enjoyed with baked salmon, sea bass, pork and cured meats.
Gewurztraminer, Muscat, Pinot Grigio (Pinot Gris) Riesling, Sauvignon Blanc, Tocai Friulano, Albarino, Viognier
Our crisp and zesty whites are very drinkable, and easy going. These whites are fresh, light and invigorating, and are renown for their drinkable character and crisp, lively acidity.
They are a wonderful compliment to the seafood and produce from the region as well as lighter dishes and appetizers.
Chardonnay, Gewurztraminer, Muscat, Pinot Grigio (Pinot Gris) Riesling, Sauvignon Blanc, Tocai Fruiano
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. Our roses are best paired 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 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.
Naturally sweet but balanced with the zest of acidity, our dessert wines are like a magnifying glass, highlighting the strengths of the region. Our maritime climate enables these wines to develop great character and concentration, yet remain vibrant and elegant.
On Long Island, these wines include a variety of “Late Harvest” grapes including Merlot, Chardonnay, Sauvignon Blanc, Riesling, Gewurztraminer or white blends.
Enjoy with pate, blue cheese, rich desserts, chocolate and sweet berries.
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