Sylvanus vineyard near harvest time
Smoky tea leaves and vanilla permeate throughout this blossomy, perfumed blend of white grape varieties (Muscat, Pinot Grigio and Pinot Blanc). It’s lusciously full bodied, yet spry, boasting concentrated stone fruit flavors framed squarely by savory tones of earth, wood and bitter tannins. Read More
—Anna Lee C. Iijima
This field blend of aromatic white varieties intoxicates with its exotic haze of cinnamon, orange peel and turmeric spices. It’s lusciously phenolic in mouthfeel, with a deep, penetrating core of dried peach and pear flavors that lingers on and on and on. Read More
—Anna Lee C. Iijima
Five autumn milestones, five pitch-perfect wines.
The Moment: The First Snow Flurry
The Bottle: Channing Daughters 2013 Mosaico (The Hamptons, Long Island)
As temperatures drop and those familiar autumnal aromas of fallen leaves and wood smoke fill the air, you’ll be craving slow, simmered braises again. Whether you choose a root vegetable stew, chicken tagine or beef chili, this aromatic white blend’s exotic haze of cinnamon, orange peel and turmeric spices will pair brilliantly. It’s lusciously phenolic in mouthfeel, with a core of dried peach and pear flavors that lingers on and on. —Anna Lee C. Iijima
Hints of fresh sage lend complexity to cheery watermelon, berry and cherry notes in this refreshing dry rosé. It's buoyantly floral with a concentrated, peachy palate. A blend of predominantly Merlot with proportions of exotic Teroldego and Blaufranksich lending structure and naunce. Read More
—Anna Lee C. Iijima
Like rose gold in a glass, this skin-fermented Pinot Gris glimmers with complexity. Aged in a combination of French and Slovenian oak, it's lavishly aromatic, penetrating the palate with tones of potpourri and spice, citrus rind and smoked tea leaves. Tart tangerine acidity lends vibe and refreshment through a long, long finish. Read More
—Anna Lee C. Iijima
An intoxicating whiff of musky floral perfume persists throughout this bright, full-bodied Sauvignon Blanc. Gooseberry and white grapefruit flavors are tart and crisp, gaining plushness through the addition of Chardonnay in the blend. Elegant and substantial in mouth feel, it finishes long. Read More
—Anna Lee C. Iijima
Home to world-class international and native varieties, top-rated culinary experiences and diverse tourism opportunities, New York State is fast-growing, fast-evolving and at top of mind for wine lovers.
Success stories seldom come in such a complete package as New York State. Once a minor blip on the state’s economic and tourism map, New York’s five internationally recognized wine areas— Long Island, Hudson River Region, Finger Lakes, Niagara Escarpment and Lake Erie—have flourished into internationally recognized destinations and now represent $3.7 billion annually for the state economy. Since 1985, the industry grew from 37 statewide wineries to 375, and from 340,000 tourist visits yearly to over five million.
For the full article on Wine Region of the Year winner New York State, as well as in-depth looks at all 2014 winners, see the Best of Year issue of Wine Enthusiast Magazine.
But a case for why they’re more than a dying trend.
The explosive popularity of so-called orange wines among trendsetting sommeliers has been questioned of late. Critics dismiss them as faddish, extolled for their novelty, rather than their quality. Yet, despite all of the hype (both pro and con), the jury’s still out for the majority of American wine drinkers, as they’ve never tasted them.
Long Island wine country is situated on the North and South Forks of Long Island—two scraggy tines of land that extend into the Atlantic Ocean. With its maritime climate and northerly latitude, the region’s vintners have long embraced comparisons to Bordeaux and other Old World wine regions. Yet, nearly 40 years since its first commercial vinifera vineyard was planted, a new era is emerging in an area once mainly occupied by potato farms and fishing villages. Amidst the pioneers who started it all, second-generation Long Island vintners, as well as new international winemakers, are choosing to stay and work on Long Island. Experimenting with an array of grape varieties and wine styles, many of the best winemakers are focused on producing artisanal, small-lot wines intended to express the island’s terroir.
—Anna Lee C. Iijima
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