Long Island Wine Press - Summer 2012

SUMMER2012
1
With friends
on a budget
The perfect
guys day out
2
Bringing the
kids along
3
insiders guide to summer in wine country / mouth-watering recipes / winery map and guide
Our guide for three
different ways to tour
Wine Country
Page 3
liwinepress.com
EDITOR Grant Parpan
ART DIRECTOR Kendra McCarrick
AssOCIATE EDITOR Lee Peters
GRAPHIC ARTIsTs
Bert Vogel, Raymond Fedynak,
Charles Tumino, Barbara Pfanz,
Adam Hashagen, Danielle Doll
ADVERTIsING sALEs Ken Allan,
Erica Brower, Adam Hashagen,
Bill Peters, Janice Robinson,
Joseph Tumminello, Tina Volinski
DIRECTOR Of sALEs &
MARkETING Sonja Reinholt Derr
DIsPLAY sALEs COORDINATORs
Patti Scanlan, Candice Schott
CIRCULATION MANAGER
Melanie Drozd
PUBLIsHER Andrew Olsen
CORPORATE OffICERs
Troy and Joan Gustavson
LONG IsLAND WINE PREss
TIMEsREVIEW NEWsGROUP
P.O. Box 1500
Mattituck, NY 11952
EDITORIAL: (631) 298-3200
mail @timesreview.com
ADVERTIsING: (631) 298-3268
display@timesreview.com
South Fork Advertising:
(631) 749-1000
sales@sireporter.com
CIRCULATION: (631) 354-8022
mdrozd@timesreview.com
Long Island Wine Press is
published by TimesReview
Newsgroup of Mattituck, N.Y.
in affliation with The Long
Island Wine Council
Contents 2012 by
TimesReview Newsgroup
PLEAsE DIRECT INqUIRIEs TO:
Wine Press, P.O. Box 1500,
Mattituck, NY 11952
Editorial: (631) 298-3200
mail @liwinepress.com
The Long Island Wine Council
is dedicated to obtaining
recognition for Long Island
Wine Country
as a premium
wine-producing region, provid-
ing a coordinated effort for the
promotion and development of
the regions wine industry.
LONG IsLAND WINE COUNCIL
P.O. Box 600, Riverhead, NY 11901
Business Offce: (631) 722-2220
Fax: (631) 722-2221
E-mail: info@liwines.com
Website: liwines.com
Welcome 6
Winery Guide 8
4 North Fork Tours 18
Dining Guide 44
Wedding Days 56
Events Calendar 68
Winery Music Guide 74
Winemaker Walks 77
Travel and Tours 79
Wine Country Living 82
Staying Over 85
Four-Courses Of North
Fork Summer Recipes
S t a y i n g
O v e r

85
Winery Guide
& Map 9
44
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S UMME R 2 0 12
Contents
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Long Island Wine Press Summer 2012
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liwinepress.com
With summer just around the corner,
it is hard to believe that another year,
let alone three total, have gone by
as president of the Long Island Wine
Council. summer is such a great
time of year for all the businesses on
the north and south forks. Be sure to visit our beaches, stroll
our quaint villages, shop at local farm stands and of course,
eat and drink.
the swell of people coming east has started early due to this
springs warm weather. As a farmer, weather plays such a big
role in everything we do. From the planting of the vines all the
way to harvest, weather is the single largest infuence on our
farming operations. our fngers are crossed for a hot and dry
growing season.
Years ago, the twin Forks were covered with family farms,
large and small. Most of those farms have vanished for many
reasons, mostly economical and for lack of foresight. With
over 3,000 acres of vineyards now planted, vineyard and win-
ery owners are faced with the same challenges of the past.
How do we make farming proftable?
How do we ensure that these farm felds remain for the
next generation?
With this in mind, vineyards and wineries have found them-
selves looking for ways to remain viable and strong.
In this age of increased environmental awareness, modern
agriculture has taken on a new form. It is called sustainabil-
ity. Many vineyards utilize environmentally friendly practices
that minimize the impact of farming on the land. Im proud
to announce that there is now a vineyard-based organiza-
tion, Long Island sustainable Winegrowing, Inc., whose main
focus is to raise the bar for eco-friendly farming practices
and pioneer the union of viticultural science, world-class
winemaking and social responsibility. Visit their website at
lisustainablewine.org to discover more.
Another new facet of agriculture is called agritourism. Agri-
tourism is any agriculturally-based operation or activity that
brings visitors to a farm or winery, such as vineyard walks
with a winemaker, educational lectures about wine, wine and
food pairings and musical events, such as the Jazz on the
Vine concert series.
With these events in mind, our concern for our community
continues to be our frst priority. Wineries continue to respect
our neighbors, just as our neighbors need to be respectful of
our farming roots and our ultimate desire to keep the north
and south Forks multi-generational farming heritage alive
and well.
Looking ahead, one cant forget about Harvest East End,
the end-of-summer spectacular event, held this year at the
world-famous grounds of The Hampton Classic Horse Show.
We hope to see you on saturday, August 25. Visit liwines.
com for more information.
In between now and then, be sure to visit the many wineries
of the east end, where youll discover a wide array of award-
winning wines. Youll also fnd many restaurants at which to
dine. Be sure to ask for your favorite Long Island Wine when
dining out.
Wineries continue to respect our neighbors, just as
our neighbors need to be respectful of our farming
roots and our ultimate desire to keep the north
and south forks multi-generational farming heritage
alive and well.
Welcome
From Ron Goerler Jr.
Long Island Wine Council president
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Page 8
on your way through Wine
Country be sure to check out
our guide to local wineries.
on the following pages youll
fnd maps and key information
about each of the regions
vineyards and tasting rooms.
Winery
Guide
<------ Scan this with your
smart phone to see
our online wine map.
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Baiting Hollow
to Mattituck

Baiting Hollow
Farm Vineyard
2114 sound Ave.,
Baiting Hollow
(631) 369-0100
baitinghollowfarmvineyard.com
owners: Rubin family
Winemaker: tom Drozd.
Founded: 1997
Varieties grown: Cs M R
Clovis Point
1935 Main Rd., Jamesport
(631) 722-4222
clovispointwines.com
owners: nasrallah Misk,
Hal Ginsburg, Mary Bayno,
John and Renae Pine
and Richard Frey
Winemaker: John Leo
Founded: 2000
Varieties grown:
CH CF Cs M sY
Comtesse Thrse
(631) 779-2800
comtessetherese.com
Co-owner/winemaker:
theresa Dilworth
Consulting winemaker:
Alie shaper
Founded: 2000
Varieties grown:
CH sB Cs M
tasting/sales:
Comtesse thrse Bistro
Diliberto Winery
250 Manor Lane, Jamesport
(631) 722-3416
dilibertowinery.com
owners: salvatore
and Maryann Diliberto
Winemaker:
salvatore Diliberto
Founded: 1998
Varieties grown:
CH sB CF Cs M
Empire State Cellars
308 tanger Mall Drive
tanger 1, Riverhead
(631) 369-3080
empirestatecellars.com
owned and operated by
Peconic Bay Winery
Founded: 2011
Gramercy Vineyards
10020 sound Ave., Mattituck
(631) 298-1213
gramercyvineyards.com
owner: Carol sullivan
Winemaker: Roman Roth
Varieties grown: M
tasting/sales: see website.
Harbes Farm & Vineyard
(631) 298-WIne (9463)
harbesfamilyfarm.com
Owners: Harbes family
Winemaking:
Edward Harbes IV
and Premium Wine Group
Founded: 2003
Varieties grown: CH M IW
sparkling Chardonnay,
steel fermented, Dry and
semi Dry Ros
Jamesport Vineyards
(631) 722-5256
owners: Goerler family
Winemaker: Ron Goerler Jr.
Founded: 1981
Additional tasting room,
Island Boat Yard, shelter Island.
Varieties grown: CH R sB
CF Cs M PV Pn sY
Jasons Vineyard
(631) 238-5801
jasonsvineyard.com
owner/winemaker:
Jason Damianos
Founded: 1997
Varieties grown:
CH CF Cs MAL M
Laurel Lake Vineyards
3165 Main Rd., Laurel
(631) 298-1420
LLwines.com
owners: Alejandro Parot,
Francisco Gillmore,
Juan sepulveda
Winemaker:
Juan sepulveda
Founded: 1980
Varieties grown:
CH sB M sA
Lieb Cellars
35 Cox neck Rd.,
Mattituck tasting Room:
(631) 298-1942
offce/vineyard:
(631) 734-1100
liebcellars.com
owners: Mark and
Kathy Lieb
Winemaker:
Premium Wine Group
Founded: 1992
Varieties grown:
CH PB CF Cs MAL M PV
Macari Vineyards
& Winery
150 Bergen Ave., Mattituck
AnD
24385 Main Rd., Cutchogue
(631) 298-0100
macariwines.com
owners: Macari family
Winemakers: Kelly
Urbanik, Helmut Gangl
Founded: 1994
Varieties grown: CH sB
V CF Cs MAL M PV Pn s
Martha Clara Vineyards
6025 sound Ave., Riverhead
(631) 298-0075
marthaclaravineyards.com
owners: Robert entenmann,
Jacqueline entenmann
Winemaker:
Juan Micieli-Martinez
Founded: 1995
Major varieties grown:
CH G R se V CF Cs M sY
McCall Wines
22600 Main Road, Cutchogue
(631) 735-5764
mccallwines.com
Hours: April-November
thurs.-Mon., 12:30-5:30 p.m.
owner: Russ McCall
Founded: 2001
Varieties grown: M Pn
North Fork Tasting Room
Baiting Hollow Commons
(631) 727-9513
open year-round.
Owner: Frederick H. Terry, Sr.
Founded 2012
Palmer Vineyards
(631) 722-9463
palmervineyards.com
owners: Palmer family
Winemaker: Miguel Martin
Founded: 1986
Varieties grown:
CH G PB R sB CF Cs M
Paumanok Vineyards
1074 Main Rd.,Aquebogue
(631) 722-8800
paumanok.com
owners: Charles and
Ursula Massoud
Winemaker:
Kareem Massoud
Founded: 1983
Varieties grown:
CH CB R sB CF Cs M PV
Pellegrini Vineyards
(631) 734-4111
pellegrinivineyards.com
owners: Bob and Joyce
Pellegrini
Winemaker: Russell Hearn
Founded: 1991
Varieties grown:
CH G sB CF Cs M PV
{
Cabernet savignon Cs Cabernet Franc CF sauvignon Blanc sB Reisling R Merlot M Chardonnay CH Blaufrankisch B Viognier V sangiovese sA
Pinot noir Pn syrah sY trebbiano t Malbec MAL Pinot Meunier PM Pino Blanc PB Gewurztraminer G semillon se Iced Wine IW Petit Verdot PV
Chenin Blanc CB Pinot Gris PG Gruner Veltinier GV Carmenere CM Gamay Gn Pinot Meunier PM niagara n Pinot Grigio PGR Pino Bianco PBI
Page 10
Roanoke Vineyards
(631) 727-4161
roanokevineyards.com
owners: Richard and
soraya Pisacano
Founded: 2000
Varieties grown: CF Cs M
Scarola Vineyards
(631) 298-7676
scarolavineyards.com
owner: Frank scarola
Founded: 2003
Varieties grown: CH CF M
Sherwood House
Vineyards
and
oregon Rd., Mattituck
(631) 779-2817
vineyards.com
sherwoodhousevineyards.com
owners: Charles and
Barbara smithen
Winemaker: Gilles Martin
Founded: 1996
Varieties grown:
CH CF Cs M PV
Shinn Estate Vineyards
2000 oregon Rd.,
Mattituck
(631) 804-0367
shinnestatevineyards.com
owners: Barbara shinn
and David Page
Winemaker:
Patrick Caserta
Founded: 1998
Varieties grown: PB sB CF
Cs MAL M PV se
SUHRU Wines
(631) 603-8127
suhruwines.com
Owner: Susan Hearn
Winemaker: Russell Hearn
Founded: 2008
tasting/sales:
see website.
WI NERYg u i d e
Baiting Hollow to Mattituck
1 Baiting Hollow Farm
Vineyard
2 Clovis Point
3 Comtesse Thrse
4 Diliberto Winery
5 Empire State Cellars
6 Gramercy Vineyards
7 Harbes Farm & Vineyard
8 Jamesport Vineyards
9 Jasons Vineyard
10 Laurel Lake Vineyards
11 Lieb Cellars
12 Macari Vineyards
& Winery
13 Martha Clara Vineyards
14 McCall Wines
15 Palmer Vineyards
16 Paumanok Vineyards
17 Pellegrini Vineyards
18 Roanoke Vineyards
19 Scarola Vineyards
20 Sherwood House
Vineyards
21 Shinn Estate Vineyards
22 SUHRU Wines
1
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5
15
13
7
12
11
19
22
17
14
21
6
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3 8
16 20
9
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Cutchogue
to Orient

Ackerly Pond Vineyards
1375 Peconic Lane, Peconic
(631) 734-8282
liwinesandvines.webs.com
owner: Jill Blum
Winemaker: eric Fry
Founded: 1999
Varieties grown:
CH CF Cs M
Anthony Nappa Wines
(774) 641-7488
anthonynappawines.com
owner/winemaker:
Anthony nappa
tasting/sales: the Winemaker
studio (see
the Winemaker studio)
Bedell Cellars
36225 Main Road, Cutchogue
(631) 734-7537
bedellcellars.com
owner: Michael Lynne
Ceo: trent Preszler
Winemaker:
Richard Olsen-Harbich
Founded: 1980
Varieties grown: CH G R sB
V CF Cs M PV MAL sY
Castello di Borghese
Vineyard & Winery
17150 Route 48, Cutchogue
(631) 734-5111
castellodiborghese.com
owners/winemakers:
Marco and Ann Marie Borghese
Founded: 1973
Varieties grown:
CH R sB CF M Pn
Corey Creek Vineyards
Main Road, southold
(631) 765-4168
coreycreek.com
owner: Michael Lynne
Ceo: trent Preszler
Winemaker:
Richard Olsen-Harbich
Founded: 1993
Varieties grown:
CH G sB CF M V
Croteaux Ros Vineyards
1450 South Harbor Rd.,
southold
(631) 765-6099
croteaux.com
open: March-June, thurs.-
Mon., noon-5 p.m.
owners: Michael
and Paula Croteau
Winemaker: Leslie Howard
Founded: 2003
Varieties grown: sB CF M
Duck Walk Vineyards
North
Main Road, southold
(631) 765-3500
duckwalk.com (see also
Duck Walk Vineyards.)
The Lenz Winery
38355 Main Road, Peconic
(631) 734-6010
lenzwine.com
owners: Peter and
Deborah Carroll
Winemaker: eric Fry
Founded: 1978
Varieties grown: CH G PG
CF Cs M MAL Pn PV
{
Cutchogue - Orient
1 Ackerly Pond Vineyards /
Anthony Nappa Wines
2 Bedell Cellars
3 Castello di Borghese
4 Corey Creek Vineyards
5 Croteaux Ros Vineyards
6 Duck Walk Vineyards North
7 The Lenz Winery
8 Mattebella Vineyards
9 The Old Field Vineyards
10 Onabay Vineyards
11 One Woman Wines & Vineyards
12 Ospreys Dominion
13 Peconic Bay Winery
14 Pindar Vineyards
15 Pugliese Vineyards
16 Raphael
17 Sannino Bella Vita Vineyard
18 Sparkling Pointe
19 Vineyard 48
20 Waters Crest Winery
21 The Winemaker Studio by
Anthony Nappa Wines
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Mattebella Vineyards
46005 Main Rd., southold
(631) 655-9554
mattebellavineyards.com
Hours: April, Fri., Sat.,
sun., 11 a.m. - 5 p.m,
or by appointment;
May, thurs. - Mon.,
11 a.m.-5:30 p.m.
owners: Mark and
Christine Ferrari tobin
Winemaker: Mark tobin
Consulting winemaker:
Les Howard
Founded 2005
Varieties grown:
CH Cs M CF
The Old Field Vineyards
59600 Main Rd., southold
(631) 765-0004
theoldfeld.com
spring hours: sat.-sun.,
11 a.m.-5 p.m.
May 24-november:
thurs. - Mon. 11 a.m. - 5 p.m.
tues.-Weds., call for purchases.
owners: Christian Baiz,
Rosamond Phelps Baiz
Winemakers: Rosamond
Baiz, eric Fry, Perry Weiss
Founded: 1974
Varieties grown:
CH sB CF M Pn
Onabay Vineyards
South Harbor Road,
southold
(917) 715-0605
onabayvineyards.com
owners: Anderson family
Winemakers:
Bruce schneider,
John Leo
Founded: 2004
Varieties grown:
CH Cs M CF MAL PV sY
tasting/sales: see website
One Woman Wines
& Vineyards
5195 old north Rd.,
southold
(631) 765-1200
onewomanwines.com
open thurs.-Mon.
owner/Winemaker:
Claudia Purita
Founded: 2003
Varieties grown:
CH G sB M GV
Ospreys Dominion
44075 Main Rd., Peconic
(631) 765-6188,
(888) 295-6188,
ospreysdominion.com
owners: Bud Koehler
and Bill tyree
Winemaker: Adam suprenant
Founded: 1983
Varieties grown:
CH sB R G CF Cs M CM PV
Pn PG MAL
Peconic Bay Winery
(631) 734-7361
peconicbaywinery.com
owners:
Ursula and Paul Lowerre
Winemaker: Greg Gove
Assistant winemaker:
Zander Hargrave
Founded: 1979,
Varieties grown: CH sB R
CF Cs M PV MAL V
Pindar Vineyards
Main Road, Peconic
(631) 734-6200, pindar.net
Owners: Dr. Herodotus
Damianos and family
Head Winemaker:
Jason Damianos
Winemaker:
edward Lovaas
Founded: 1979
Varieties grown: CH G sB R
se Cs Gn M PV PM sY
Pugliese Vineyards
34515 Main Road,
Cutchogue
(631) 734-4057
pugliesevineyards.com
owners: Pugliese family
Winemaker:
Peter Pugliese
Founded: 1980
Varieties grown: CH G n PGR
R se CF Cs M Pn sA sY
Raphael
39390 Main Road, Peconic
(631) 765-1100
raphaelwine.com
owners:
Jack and Joan Petrocelli
Winemaker: Leslie Howard
Founded: 1996
Varieties grown:
sB CF Cs MAL M R se
Sannino Bella Vita
Vineyard
(631) 734-8282
sanninovineyard.com
Hours: Check website
owners:
Lisa and Anthony sannino
Winemaker:
Anthony sannino
Founded: 2009
Varieties grown:
sB Cs M CF
Sparkling Pointe
39750 Route 48, southold
(631) 765-0200
sparklingpointe.com
owners:
Cynthia & tom Rosicki
Founded: 2003
Varieties grown:
CH PM Pn

Vineyard 48
18910 Route 48, Cutchogue
(631) 734-5200
vineyard48winery.com
owners: Metz, Lamanna
and Bortone families
Winemaker:
Matthew Berenz
Founded: 1982
Varieties grown:
CH R sB CF Cs M

Waters Crest Winery
Route 48/Cox Lane,
Cutchogue
(631) 734-5065
waterscrestwinery.com
owners:
Jim and Linda Waters
Winemaker: Jim Waters
Founded: 2002

The Winemaker Studio
by Anthony Nappa Wines
(774) 641-7488
winemaker-studio.com
tasting Room open
noon-7 p.m. seasonally

WI NERYg u i d e
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Western Wineries
Tastings Rooms
and South Fork
Brooklyn Oenology
209 Wythe Ave./no. 3rd st.
Brooklyn, (718) 599-1259
brooklynoenology.com
owner/winemaker:
Alie shaper
Channing Daughters
1927 scuttlehole Rd.,
Bridgehampton
(631) 537-7224
channingdaughters.com
Appointments required for
groups larger than six.
owners: Walter Channing,
Larry Perrine, Allison Dubin
and Christopher tracy
Winemaker:
Christopher tracy
Founded: 1997
Major varieties grown:
CH G PBI PGR sB se V
CF Cs M Pn sY B and
tocai Friulano
Duck Walk Vineyards
Montauk Highway,
Water Mill
(631) 726-7555
duckwalk.com
Owner: Dr. Herodotus
Damianos and family
Winemakers:
Head Winemaker:
Jason Damianos
Winemaker:
edward Lovass
Founded: 1994
Varieties grown:
CH G PGR sB se Cs
MAL M PM Pn
Long Island Meadery
1347 Lincoln Ave., suite 11,
Holbrook
(631) 285-7469
limeadery.com
Loughlin Vineyards
south Main st., sayville
631-589-0027
loughlinvineyard.com
Wlffer Estate Vineyard
139 sagg Rd., sagaponack
(631) 537-5106
wolffer.com
owner: estate of
Christian Wlffer
Founded: 1988
Varieties grown:
CH CF Cs t M Pn
{ Wine Producers
Bouk Wines
(877) 877-0527
boukewines.com
owner: Lisa Donneson
tasting/sales: see website
The Grapes of Roth
(631) 725-7999
thegrapesofroth.com
owners: Roman and Dushy
Roth
Founded: 2001
tasting/sales:
see website.
Medolla Vineyards
(631) 334-3059
medollavineyards.com
owners:
John and Denise Medolla
Winemakers:
eric Fry and John Medolla
tasting/sales:
the Winemakers studio,
empire state Cellars.
{
Western Wineries, Tasting
Rooms and South Fork

1 Channing Daughters
2 Duck Walk Vineyards
3 Wlffer Estate Vineyard
4 The Grapes of Roth
4
3
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2
<--- West to
other listings
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daytrippers
What would you do with
one day in Wine Country?
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Three writers
were given a day
to tour the North
Fork in three very
different ways
_____________
1 a trip from NYC
2 a guys day out
3 a family outing
fEatUREs t o r y
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they say you cant put a price on love, but Im not so sure
thats true.
I am heart-stoppingly, mind-racingly, head-over-heels in love
with Long Island Wine Country, but it sure aint free. so we
decided to put a price on this love affair.
My assignment was to see just how much four 20- and 30-
somethings from new York City could do in one day on the
north Fork with only $500 at their
disposal.
there was Bari, my gal friend who
works at the same advertising
agency as I do, and who moon-
lights as a stand-up comedian on
the weekends.
there was eric, my starving-artist
pal who has traveled to no fewer
than 50 countries.
And fnally, Mark, my buttoned-up
criminal-justice-student friend who
is in the process of becoming a
police offcer.
Heres the story of our day:
BANK: $500 the four of us
hopped on a Long Island Rail Road
train from Manhattan to sea Cliff, where Marks parents were
loaning us their Jeep.
BANK: $455 Mark intended to sip and spit his wine like a
true taster so wed have a sober driver. We piled in and flled
the tank.
BANK: $435 We listened to folk rock with the windows
rolled down all the way to Long Islands east end.
When we took a wrong turn and passed a giant duck, fondly
dubbed the Big Duck, on Flanders Road, we wondered
aloud what was inside. Nothing but ducks, Eric hoped.
We pulled the car off the road and ran up to the iconic store
only to fnd that it was closed but, to our delight, we
learned the Big Duck indeed sells only duck memorabilia.
the locked doors meant a free pit stop, so we were happy.
After a few iPhone photo clicks, we jumped back into the
Jeep and headed to Wendys Deli in Mattituck. We bought
four sandwiches, a bag of north Fork Potato Chips and a
bottle of water to share. It cost us $30.
thats half of what a Manhattan deli
lunch for four would have cost, Bari
pointed out.
BANK: $405 We drove away from
Wendys and realized wed been on
the north Fork for a full 15 minutes
and hadnt had a sip of wine.
We drove on the sunny, 77-degree
day under a cloudless sky or one
giant blue cloud, eric said to Mac-
ari Vineyards, which is, at 200 acres,
the second-largest vineyard on Long
Island.
one of the perks of working at a wine
magazine is being treated to free
tastings on the job. A tasting manager
at Macari who recognized me gave
us complimentary samples of sauvignon Blanc and 2007
Chardonnay Reserve.
the Chardonnay had just the right amount of oak favor
nicely balanced with tropical fruits that conspire to create a
long, creamy fnish.
I want to put this in a crpe with ice cream, Eric said after
downing the white wine in one sip, forgoing the three-sips-
per-tasting-glass etiquette.
We each then bought a full glass of the tasty chardonnay.
One
From the Big Apple
to the big grapes
Four friends from NYC tour
Wine Country on a budget.
By samantha Brix
$45: 4 train tickets from nYC to
sea Cliff, Long Island
$20: Gas for the Jeep
$30: Lunch at Wendys Deli
$35: Marcari Vineyards
four glasses of wine
$30: Lieb Family Cellars
four glasses of wine
$150: tour and tasting at Castello
di Borghese
$188: Dinner at the Frisky oyster
TOTAL: $498
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BANK: $370 next, we pulled into Leib
Family Cellars and had a few compli-
mentary tastes (as did other guests)
before settling on full glasses of Bridge
Lane Ros and 2005 Reserve Merlot.
BANK: $340 We took our glasses out
into the sunshine where local musicians
Derek Cocks and Larrin Gerard were
playing folk music at no charge one
of the reasons we picked the place.
When a breeze blew by, I wanted to kick
off my sandals and stay there all day.
eric wanted to take a nap under a willow
tree. (I mentioned hes an artist, right?)
We sat at a white picnic table and enter-
tained ourselves with rounds of thumb
war instead. I lost immediately and fo-
cused instead on my light, easy-drinking
ros, enjoying its foral nose and hint of
sweetness offered by the wines residual
sugar contained during fermentation.
next we headed to Castello di Bor-
ghese, the very frst vineyard on the
North Fork, planted by the Hargrave
family in 1973. My friends wanted to
walk the land that was
the frst to be planted
with wine grapes, so we
decided to take a tour.
our guide was Marco
Borghese himself, the
one-man show behind
it all the vineyard
manager, winemaker
and head of sales and
marketing.
Marco frst grew fruit on
a farm in Italy, where he
was raised. He and his
wife, Ann Marie, bought
the vineyard from the
Hargraves in the late
1990s after working as
part owners of a wine
store on Madison Av-
enue in Manhattan.
We followed Marcos sUV along the
dirt road from the tasting room to the
production facility, his handsome Italian
pointer pooch leading the way. Marco
makes sure to drive just behind his
dog, Brix who is named after the
measurement of sugar concentration
in a grape (my last name was Brix frst,
ahem) since Brix doesnt like when
Marco drives in front.
Watching the lean white dog race
through grapevines against a bright
green grass backdrop was an experi-
ence in itself.
At the production facility, a restored
barn built in 1850, Marco showed us
the stainless steel presser he uses to
crush grapes 4 to 5 tons worth
and giant fermentation tanks flled to the
brim with aging wines, some releasing
aromas of felds of rose bushes.
We explored the barrel room next,
where dark brown barrels purchased
(and not at a bargain, Marco says) from
France hold gallons upon gallons of
wine.
After our tour, the four of us headed
back into the tasting room for some
white and red, agreeing our wine had
more signifcance after knowing how it
came to be.
1 2
3 4
1. Catching
some sun at
Lieb Family
Cellars.
2. Barrels at
Castello di
Borghese.
3. Marco
Borghese
sharing his
extensive
knowledge
of wine with
Bari.
4. Bari tasting
some wine
at Macari
Vineyards.
Photos By
samanth Brix
Continued from page 20
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We tried a 2010 Riesling, which a tasting manager said won
a double-gold medal at this years eastern International
Wine Competition and Riesling Championship. Just as you
can taste individual ingredients in a masterfully made pie,
we could taste fresh peaches and pears in each sip of our
mineral-favored drinks.
next the moment Id personally been waiting for all day
we tasted the winerys signature pinot noir. Visitors to the
vineyard are encouraged to try the staple wine at frst arrival
letters spell the name of the wine on large barrels posi-
tioned on a pickup truck on the vineyards front lawn.
A truly velvety, sexy wine, the Pinot noir 2008 estate holds
generous aromas of black cherry, chocolate and even
mocha. We took full glasses out to the front lawn, where we
fanned out into a tapestry and nearly fell asleep in the late
afternoon sun.
We went back inside for full glasses of Cabernet Franc,
which a tasting manager called the North Fork in a glass.
Earthy and peppery, she said, it smells like the North Fork
and tastes like the North Fork.
BANK: $190 After the tasting, tour and full glasses, we left
Castello di Borghese with $190 to spend on dinner.
We headed to Greenports the Frisky oyster, long touted as
one of the north Forks best restaurants. our waiter put tiny
saucers of olive oil and red Hawaiian sea salt on the table
to go with a luscious loaf of warm bread, which he placed
smack in the middle of the clothed table without a plate.
My dad always said if the bread is good, the rest of the food
will be good, Bari said, chomping on a crusty slice.
Are you kidding me with this salt? Eric asked our waiter out
of enjoyment.
We ordered out-of-this-world oysters called oysters Friskafel-
la, with garlic-scented spinach, chipotle and parmigiano aioli.
For our main courses, we picked four dishes and shared
them all: BBQ braised beef short ribs, seared sea scallops,
Crescent Farms duck breast and halibut with fddlehead
ferns and walnut-cilantro pesto. We agreed everything we
ordered was stellar, especially the sea scallops.
eric and Bari ordered malbecs and I ordered a glass of Cu-
ve Carnaval from sparkling Pointe. (the owners there told
me sparkling wine is something to be drunk with all kinds of
meals, not just on special occasions.)
our bill, with tip, came in at $188.
BANK: $2 We had succeeded.
I asked my friends if the trip had been worth it. I felt a bit like
I do after introducing friends to a new boyfriend. Would they
love Long Island Wine Country as much as I do?
I dont know why I dont do this every single weekend of my
life, Eric said.
My friends approved of my love and of our budget. We said
cheers to our north-Fork wine and drank every last drop.
Now what do we do with our $2?
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there we were, three men on the Peconic waterfront, all
alone with a big plate of moo-oink balls in front of us.
nothing says male cuisine like meatballs wrapped in bacon,
courtesy of Codys BBQ on east Main street in Riverhead.
the spirit of maleness on the north Fork is exactly what
myself and my two friends were trying to experience on our
journey across the north and south roads. I viewed my as-
signment with only one question in mind: Given eight hours
of freedom from work and women, what do guys do for fun
on the North Fork?
Really want to know? We eat moo-oink balls. And we drink
vodka. And we eat lobster. And we drink heavy beers. And
we eat pork. And we drink wine. And we get so full we can
hardly breathe. And we go to sleep, having enjoyed every
moment of our day.
The Lunch
Riding shotgun on the trip was my buddy James. Weve been
very close friends since high school, and only the hanging
cross earring he sported in our earlier years of schooling pre-
vented us from being friends sooner. When my frst wife and
I split, I spent that frst night on his couch as he listened to
all my troubles. Hes the kind of friend whos always there for
you, and who you only hope to be as good a friend back to.
oK, this is getting less male than I intended.
Also in the car was my friend and co-worker Joe, who serves
as one of the sports editors at times/Review newsgroup.
For the frst couple years we worked together, Joe and I were
great work friends, but our out-of-work activity was limited to
the occasional sporting event.
Little did I know, Joe would later move in with me for awhile.
James did, too.
the three of us have been like three peas in a deformed pod
ever since.
For our frst stop on the male revue of the north Fork that
might not be the best choice of words I chose the Lobster
Roll Northside on Sound Avenue in Baiting Hollow.
Ive found that if youre
going to have a few drinks
throughout the day, you
need to establish a proper
base in the belly. Knowing
that a vodka distillery and a
brewery were on our agenda
for the day, I fgured we
better get some food in our
systems right from the start.
the key, though, is to make
sure youre not eating too
much, too early. A lobster
roll is perfect. Its light, but
still flling. the lobster roll is
also a relatively manly sand-
wich. Im sure we could
have flled up on egg whites
with tomatoes on toasted
wheat, but we needed to
maintain the mantegrity of
our assignment.
the Lobster Roll was also
the perfect choice for us
since it kept with a theme
were striving for, which was
to avoid places wed already been. somehow none of us had
ever eaten there.
I grew up about 15 minutes from the Baiting Hollow restaurant
and I had never tried it. But for good reason, or so I thought.
I try not to try things that I think look good, but fear will disappoint.
By calling his restaurant THE Lobster Roll, I always thought
Fred terry was taking tremendous risk in that the name of his
restaurant might sound too overconfdent.
I imagined myself going there to eat and saying, That was a
good lobster roll. I dont know if it was THE lobster roll, but it
was OK.
fEatUREs t o r y
two
A guys survival guide
to the North Fork
three old friends on a
hunt for beer, vodka,
BBQ and a glass of wine
By Grant Parpan
Food
The Lobster Roll
3225 Sound avenue Riverhead
(631) 369-3039
Codys BBQ & Grill
65 East Main Street Riverhead,
(631) 284-9520
VodkA
Long Island Spirits
182 Sound avenue Baiting Hollow
(631) 680-9322
Beer
Greenport Harbor Brewing
234 Carpenter Street Greenport
(631) 477-6681
WINe
Peconic Bay Winery
31320 Route 25 Cutchogue
(631) 734-7361
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Its sort of like starting a vineyard and calling it
THE Wine, or a deli named THE Sandwich.
But Mr. terry has good reason for calling his
restaurants the Lobster Roll, after all, he claims
to have invented the idea of putting lobster
salad on a hot dog bun.
Can you imagine the day he invented it?
James joked. I can see him sitting there in his
kitchen saying, What am I gonna do with all
this lobster?
the conversation turned into a discussion on
how just about any meat can be made into a
salad by simply adding mayo, but for some
reason lobster salad just tastes better.
In an interview with the Wine Press last De-
cember, Mr. terry discussed the quiet magic
of the lobster roll, Its a very favorful, simple
fnger food that people seem to enjoy. Its
certainly not rocket science to make a lobster
roll. Its fresh and nutritious and tastes really,
really good.
And yes, it is fair for him to have named his
restaurant the Lobster Roll. It tasted that good.
The Vodka
We wanted to make sure we did more than go
to vineyards on our man trip, but thats not to
suggest theres something unmanly about wine.
Personally, I prefer wine to beer or hard liquor.
Im more likely to have a bottle from a local
vineyard on my wine rack than I am to have a
can of beer in my fridge.
But if youre trying to create a mans tour of the
north Fork, there are a pair of non-wine tasting
places you have to try.
one of them is Long Island spirits, which
opened as the frst craft distillery on the north
Fork in 2006, and is the maker of LiV Vodka
and the new Pine Barrens whiskey.
the sampling room and distillery, located just
west of the Lobster Roll and also in Baiting
Hollow, are housed inside a beautifully restored
barn originally built about a century ago.
the sampling room and shop is open seven
days a week and the back deck of the building
offers a great view of the open space behind
the barn.
A vodka tasting features three pours from one
of fve favors for $8, and you get to keep the
shot glass. Its actually less expensive than
most vineyard tastings.
LiV distillers make the brands
original potato vodka, plus
fruit favored Long Island spir-
its sorbetta liqueurs, which
includes lemon, lime, straw-
berry and orange.
one of the pourers said a lot of the men who visit
the sampling room get a little shy when selecting
the fruit favors for their tasting, but then they end
up buying those bottles.
I was actually more excited to try the fruit favors,
knowing how I feel about vodka, something Id
hardly ever drink straight.
We each opted to try the orange and strawberry
liqueur to complete our tasting, after frst sam-
pling the potato vodka.
Like the guys the pourer told us about, I have to
admit, I liked the strawberry liqueur best, mostly
because it had zero burn and made for a great
summertime drink.
the whiskey, which samples at $15 a tasting,
starts out as Blue Point Brewerys Old Howling
Bastard, an American barleywine,
We wanted to do something different with ours,
Long Island spirits founder Richard stabile told
the Wine Press last month. Most American
whiskeys are bourbon-style, made from corn,
and theres a lot of ryes out there. We wanted to
do a scotch-style whiskey, single malt, but rather
than develop our own peated malt, we thought
it would be unique if we used a commercially
fnished beer. nobody else does this, that we
know of.
While vodka and, especially, whiskey are likely
thought of as something guys might be more
apt to head to the north Fork to try, the staff-
ers at Long Island spirits said they get a good
mix of men and women at the distillery. But for
large groups with various sampling interests, the
distillerys close proximity to Baiting Hollow Farm
Vineyard could make the two locations good
spots to satisfy everyones tastes.
The Beer
one of the great time-honored venues for male
companionship is the automobile.
Few things in life are better than a nice road trip
with the guys, even if its just a day trip along the
north Fork.
theres something so simple and enjoyable about
taking a car trip with friends. the laughs, the
small talk, everything just seems fun when youre
with your boys. thats one reason why every set
of male friends is convinced a sitcom about their
ordinary lives could entertain the masses.
of course, when going for a full day of tastings,
you have to make certain sacrifces. someone
has to drink less or not drink at all. You have to
fnd times to take breaks from drinking to make
sure you stay safe and dont get too liquored up.
some people view the tasting experience on the
north Fork as an opportunity to get drunk, a scary
thought for those of us who live and work here.
nina et cetera
performing at
Peconic Bay
Winery.
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Its really about the tasting experi-
ence. Its about fnding favors you
like and learning about the process of
making quality adult beverages.
For this reason, I try to spread out
my sampling when I tour the north
Fork. I dont like to hop from just one
tasting room to the next and get too
buzzed to enjoy the experience.
With that in mind, we decided to
head east to Greenport Harbor Brew-
ing Company for our next tasting,
breaking up our day a bit with a nice
scenic drive along the north Road.
the only real pressure when going on
a car trip with your friends is that you
have to get the music right to set the
tone for the day. But Ive fgured out a
decent workaround when you really
dont know what to play. Just put
your iPod on shuffe and blame the
ghost of steve Jobs for making lame
choices which I thought about
doing when James slammed me for
the heavy dose of Paul simon on my
iPhone as we made our way out east.
Like Long Island spirits, a tasting at
Greenport costs $8 and you get to
keep the pint glass. there are seven
small pours in the beer tasting, add-
ing up to about two full pints.
the key is to take your time and savor each beer,
which is easy to do as you sip the tasty varieties and
check out the art on the walls of the tasting room.
they even have chairs made out of old beer kegs
with seat cushions.
on the tasting menu the day we took our tour was
the harbor ale, black duck porter, havre rouge, sum-
mer ale, chinook red, canard noir and hoppy stout.
My favorite, and this also might have had to do with
the season and the overall mood of the day, was the
summer ale, which is brewed with orange blossom
honey. I also liked the black duck porter, a black ale
with strong notes of cocoa and espresso.
Microbreweries are great additions to downtowns, which is
why were lucky to have both Greenport beer being brewed
right in the heart of the village and Long Ireland beers in
Riverheads Polish town.
Initially we hoped to hit up both spots, but Long Ireland is
closed on sundays.
What makes the connection between a downtown envi-
ronment and a brewery so special is that theres so many
little shops you can stop into along the way to and from the
tasting room. In the Village of Greenport, you also have the
waterfront and so many great restaurants, you can make an
entire weekend of it.
But we had to cut short our stay in the village before a stop
at a local winery, after all this publication is named the Long
Island Wine Press.
The Wine
My friend and co-worker Mike White, editor of the Riverhead
news-Review, was originally supposed to join us on the man
tour, but had to cancel because he already had a vineyard
trip planned that day with family.
He took a tour at Raphael in Peconic with his wife, her sister
and their father.
they were fnishing up their tour just as we were wrapping
up our stay in Greenport, so we decided to meet them at
Peconic Bay Winery, where Mike and his wife, sue, are mem-
bers of the wine club.
I always have a diffcult time choosing which wineries I want
to go to when Im touring. Ive set out for southold and not
gotten passed Palmer Vineyards in Riverhead, or aimed to
visit Pindar and instead sat down with a bottle at Pellegrini.
It can be tough to make a plan and stick to it, which is why
its always nice to be with friends who are members some-
where. You get free or reduced price tastings with your
memberships at most places and it provides you with a focal
point of where you want to visit.
the frst time I ever visited Peconic Bay was for the noFo
Music Festival in 2010. since then Ive been back a few times
with Mike, when he goes to pick up his wine club bottle
selections.
I think Peconic Bay does a great job of making sure guests
are entertained. on this day, they had live music.
In my time covering this region, Ive noticed that some folks
want to focus specifcally on the wine when they visit the
vineyards. the music and the car shows and all the other
events dont appeal to them.
not me. I like the idea of getting a little entertainment to go
with my wine, and you can get a wide variety of musical acts
at the vineyard on any given weekend day.
In the past couple of years, Ive seen everything from jazz
to jam bands at the wineries and Ive never felt let down by
these mostly free events.
Laura Hoch, who books the musical acts at Peconic Bay, said
music is completely essential to the vineyard experience.
Besides the wine, thats the big draw for us, she said.
A musician herself, Laura says she tries to book professional
acts that she knows shell not only like but that will be ap-
pealing to the crowd that day.
on the day we visited, the nina et cetera duo, a local band
with roots in country, folk and rock and roll, was performing.
Theyre Buddy Holly one minute and June and Johnny the
next (ninas June Carter Cash is quite good).
top: Grant
tasting voka
at Long Island
spirits.
Middle: James
with a glass
of Greenport
Harbors fnest.
Bottom: Joe
sipping wine
at Peconic
Bay Winery.
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Joe and I tasted a red fight,
which included mostly blends,
while James went with Pecon-
ic Bays whites. We got fve
pours for $12 each and were
treated to a really fun band.
After about an hour of
relaxing, we thought about
possibly getting a couple
more glasses, but ultimately
decided it was time to wash
all this wine down with some
food.
The Dinner
Choosing a place to eat din-
ner on the north Fork is like
searching for a place to play
blackjack on Las Vegas Bou-
levard. You have so many op-
tions, from fne dining options
like the north Fork table and
Inn and the Riverhead Project
to the more causal but still
delicious spots like Jamesport
Country Kitchen or the Farm
Country Kitchen (everyone
loves a country kitchen out
here).
But this is man day. Country
kitchens wont cut it on man
day. We need slow-cooked
pork products drowned in
barbecue sauce on man day.
We need moo-oink. We need
Codys BBQ.
If youre a vegetarian and
youre reading this, feel free
to put the magazine down.
Codys is not for you.
If you hate meals that fll your
stomach with grease and
leave you with little motivation
to do anything for the next
three to seven hours, Codys
is not for you.
Codys is for me.
We kicked our meal off with
the bacon-wrapped moo-oink
meatballs and onion straws.
James ordered the pulled
pork platter for dinner, Joe
tried the ribs and I got the
beef brisket platter.
We were about halfway done
with the appetizers when we
realized we could probably
forgo eating for the remainder
of the summer and still be full.
one thing Ive noticed about
Codys is that if you order the
platters instead of the sand-
wiches you get two sides and
a salad for only a few bucks
more. At one point we couldnt
see the table, we had so much
food going.
I feel like I cant breathe,
James joked, as he tried to at
least make a dent in his entre.
of course he and Joe had
no problem fnishing the two
beers they ordered; a man has
his priorities.
It was the end of a long day of
consumption and we let a lot
of food go to waste at Codys
that night.
on the ride home we shared a
few laughs and recapped the
day.
As we refected on all that we
did we realized that if this story
was to serve as a guide for
men to have a perfect day on
the north Fork, we need to of-
fer the following warning:
only the fnest men should
attempt to cram all of these
things into one day. If you feel
the need to try to copy our
itinerary step-by-step, bite-
by-bite, know that its oK to
cut corners. Feel free to sip
and spit your wine. Dont be
ashamed if you have to go all
sorbetta at Long Island spirits
because the potato vodka has
too much burn.
And if you really have to, we
wont look down on you for
skipping the moo-oink. WP
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As every parent knows, taking kids anywhere is an adventure
(read: chore).
so when I was offered the assignment of going out to the
wineries with my husband and two young boys, my initial
excitement was overcome by terror and anxiety.
What in the world was I going to do with this group?
My husband, Bill, is not a wine drinker. typically, the only
reason he goes to the wineries is as my designated driver.
our children are amazing, wonderful and adorable. But
theyre also insane.
Brian, whos 5 years old, is primarily interested in bugs,
trucks and anything involving a combination of water, sand
and dirt. He also loves video games. And hes very picky,
to the point where I have had to rinse off vegetables that
touched cheese sauce. (What kid doesnt love cheese sauce
on vegetables?)
three-year-old evan, his little brother (or little bother as Brian
calls him, following the words of olivia, the storybook pig),
loves two things more than anything else: to hear himself talk
and to hang out with Monkey Wooble, his stuffed animal and
best friend.
While planning the trip, Bill asked if our budget would cover
his therapy after spending a day out with the kids. Brian said
he wanted to see trains. evans only condition was that he
could bring Monkey Wooble. All day. everywhere.
From the start, I knew to expect just one thing: this was go-
ing to be a long day.
I woke up at 5:30 a.m. the day of the trip, excited to begin my
research. Where were we going to go?
I checked a couple of websites and woke up my husband,
telling him my plans. He mumbled something, rolled over and
went back to sleep. After more than six years of marriage,
hes used to this kind of event by now.
By 6:30 a.m. the kids were up and excited to start the day.
the wineries dont open until around 11 a.m., so after bathing
the kids, giving them breakfast, dressing and packing them
up, it was already almost 9 a.m. After a few trips back into
the house, one trip to the bathroom and a hunt for Monkey
Wooble, the kids were on their way.
Bill and I were ready for naps.
MORNING
We started breakfast at Riverhead Diner and Grill on Main
street. Bill grew up in Aquebogue and has been going to the
Grill for years.
Im a Mattituck girl, so Im more of an egg-sandwich-from-
the-old-Village-Market kind of girl. We make it work.
our kids are very similar to us, in terms of breakfast taste.
Brian likes pancakes and french toast, but he will eat a side
of bacon. thats a typical Bill breakfast.
If he eats at all, evan is a sausage-and-egg kid, just like his
mom. Its perfect. A trip to the Grill will please all of us.
evan ate everything on his plate, which is nothing short of
miraculous. Brian was distracted by the place mats and cray-
ons and dinosaurs and whatever else was happening. I think
he ate about half a short stack.
Bill and I had omelets, which Bill will only eat outside of
home, mostly because I dont know how to make them right.
And coffee. Yes, we needed that coffee. since weve had
kids, we sleep an average of fve hours per night, so we love
caffeinated beverages as well.
At home, the two of us get up about six times per meal per
kid. so, like most parents, if our food is hot and cooked for
us, were happy campers.
After breakfast, we walked down the boardwalk behind the old
Riverhead sweezys building to the Long Island Aquarium.
three
Surviving a day out with the kids
A guide to spending ten hours on
the North Fork for a family of four
By Laura Huber
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the weather was perfect, the kids were
content and excited to head to the
aquarium.
We are aquarium members, and its one
of our favorite places. However, we have
never visited the Butterfy exhibit as a family.
I fgured this would be a good time to go as a family, and a
good way to butter the kids up.
Brian was already nervous about the other places we were
going to visit and evan was intent on following his lead.
the Butterfy exhibit is a giant room, with ideal light and
temperature for butterfies. Butterfies will land on you,
which I was sure was going to send evan into a meltdown.
they landed on Bills hand and Brians head and stomach.
I think they got the vibe from evan that this kid was not
into having creatures land on him. Whew. Another crisis
averted.
By this point, I feel like I should be travelling with a cape.
the group is still happy, and Im supermom. I rock. I rule.
I run back to get Monkey Wooble by the penguins. Crisis
averted again.
AFTERNOON
Brian is already setting himself up for disaster. In his brain,
hes likened a winery to a cross between a time out and
the most boring place on the universe.
Baiting Hollow Farm Vineyards is a great place to start with
kids. Located right on sound Avenue, they have plenty of
parking and plenty of picnic tables.
there were also lots of families with wagons and Goldfsh
crackers and crying babies. Perfect. My guys will ft right in.
Brian takes out his journal that he has brought and begins
drawing pictures of the aquarium trip.
evan and I go in to the tasting room, where, almost im-
mediately someone remarks about him looking like Ralphie
from A Christmas Story. This is a common occurrence for
evan, who will no doubt convulse at just the thought of that
movie by the time he turns 12.
We quickly discover the tasting room is kid and Monkey
Wooble friendly.
they even have cupcakes at the counter.
the kids are quiet, polite and a big hit with the tasting room
staff. Bribing them with cupcakes works.
Brian loves red velvet cupcakes and quickly gets evan in
line.
Bill and I each did one tasting at Baiting Hollow, he tried a
Riesling and I did the White satin.
We go out to sit on the patio, cut up the cupcake and
relax. thirty seconds later evan is knocking down menus
on one of the tables and Brian is whining that hes bored.
time to go see the horses.
Animals are key when going on a north Fork outing with
your kids. The horses at Baiting Hollow Farm Vineyards
fEatUREs t o r y
Left: Brian
watching the
fsh at the
Long Island
Aquarium.
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were once at-risk horses who were
rescued and rehabilitated. theyre very
friendly and enjoy pats from the kids.
evan loved the horses, until one of
them got a little too close to Monkey
Wooble. Im guessing he wont be com-
ing back for a pony ride this summer,
though other kids will love the pony
rides and face-painting they offer from
Memorial Day through Labor Day.
Brian loved seeing the horses, but hes
hot and tired and looking for ways to
lose his brother.
Is it 7 p.m. yet?
We headed east to Martha Clara, which
describes itself as the most family-
friendly winery on the North Fork.
Martha Clara, meet the Huber boys, a
mighty tough group to please.
From the moment we get out of the car,
the kids are excited because they see
farm animals. Its practically written in a
little kids DnA to love farm animals.
We head back to the pens, where we
realize that some of the kids are feeding
goats and pigs. one little girl shares
her pig and goat food with evan, and
I uncross my fngers when I realize he
isnt interested in eating it.
I also realized it was time to get them
each their own bag (Mommys Law:
always get two and make sure that they
are eXACtLY the same).
one of the nice parents sends me over
to the tiki bar on the porch where they
sell sangria, mimosas and, next to the
bar, pig and goat food. I fll up two bags
and run back to the kids, making a note
that I will be visiting the tiki bar again
soon.
evan is waiting for the bag, ready to
feed the goats.
Brian is sitting on the ground, checking
out the turtles. He loves turtles and pro-
claims this is the best place ever.
suddenly, I feel like supermom again
briefy. next thing I know, a pig licks
evan and Brian needs to go to the
bathroom.
Its time to bribe the kids.
there are many, many great places to eat
lunch on the north Fork. Which of these
places did we choose? McDonalds.
You see, if youre going to keep your
kids happy for a full day out, sometimes
you have to bribe them. Mickey Ds is a
great start.
But Bill and I choose to forgo the Big
Macs and grabbed our lunch at the
Village Cheese shop in Mattituck. For
under $25, you can get more than
enough cheese, crackers and sausage
for two.
We took our delicious treats out to
Pindar for our fnal vineyard spot.
somehow Ive managed to live my
entire live on the north Fork and never
visit Pindar.
Do your
homework.
Check ahead
to make sure
the winery is
family friendly.
steve Bate, executive
director of the Long
Island Wine Council,
recommends visiting
the Wine Councils
website for family-
friendly events or call-
ing the Wine Council
for information. Also, I
found researching the
winerys website and
Facebook page for
more details is very
helpful. If you arent
sure, call the winery
and ask.
Respect the people
around you. not
everyone is there to
spend the day with
little ones. try to sit
near other families
and see what other
families are doing.
If you start getting
the look from other
adults, fnd another
place to sit.
Stay sober. Bill and
I were out from 8:30
a.m. to 6:30 p.m.
and we each had two
glasses and a tast-
ing. We spaced and
paced. Going to the
wineries sloshed with
your kids is danger-
ous, stupid and
illegal. Be respon-
sible and set a good
example.
Pack a bag of toys,
games, etc. I also
recommend bringing
baby wipes. Im plan-
ning on bringing baby
wipes everywhere
until the kids are in
college.
If your kids get tired
and super-cranky,
move on. You can
break up the day with
side trips, like we did,
or bring them back
to home or your hotel
and put them to bed.
there will always be
more time another
day.
And the most
important tip of all?
If your child has a
Lovie, Blankie, teddy
or Monkey Wooble,
leave it at home.
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the picnic pavilion there is
a great place to catch your
breath while the kids run
around and lose theirs. they
also had live music, for my
little music-loving evan. Yay.
the kids are going to calm
down and have their lunches,
and Bill and I are going to
each have a glass of wine
and enjoy some cheese,
sausage and crackers. this
is awesome.
As we head back to the car,
I hear a tiny voice say We
forgot Monkey Wooble. I left
him on the table up there.
Daddy to the rescue and
another crisis averted.
THE EVENING
I promised the boys a trip to
one of their favorite places,
Greenport. they love riding
the carousel, seeing the cars
in Goldsmiths toy shop and
walking out on the docks.
no tears. no yelling. Monkey
Wooble was banished to the
car for his disappearing act.
Life was good.
now to Mommys choice for
dinner, one of my favorites,
the Hellenic Snack Bar. Ive
been making the trip from
Mattituck to east Marion
since I was evans age, and it
is worth it.
I had a bag full of Hot Wheels
and books and crayons
and was ready to go. even
though Hellenic doesnt
have a kids menu, it serves
kid-friendly favorites such as
hot dogs, grilled cheese and
chicken fngers. Plus Brian
and evan are big fans of their
orzo pasta. they also have
an enclosed patio, which is
great if your kids may be a
little on the excited side.
Brian and evan drove their
trucks, delivered straw-
wrapper boulders to each
other and enjoyed the food.
Bill and I got our gyros. It was
your typical family of four win-
win-win-win.
At the end of this long day, I
promised Brian and evan ice
cream from Magic Fountain. I
remember going there with my
dad when I was little, and Ive
been going there for over 30
years.
I got one of my new favor-
ites, goat cheese ice cream,
which is a plain base with
goat cheese, cranberries and
walnuts. It may sound odd, but
trust me its delicious. Brian got
his favorite, mint chocolate chip.
Bill was full, so he stayed in the
car with my sleeping buddy,
evan, and his sleeping buddy,
Monkey Wooble. evan told me
earlier that Woobles dont eat
ice cream anyway.
Next stop? Home.
ten hours, two kids and three
wineries. Was it tough? Yes.
Was it fun? More than you can
imagine.
For a mom and dad who work
about 100 hours combined
per week, it was a great way to
spend the day with our two little
guys. WP
fEatUREs t o r y
Left: Rescue
horse at
Baiting Hollow
Farm Vineyard.
top: evan with
a cockroach.
Middle: Goats
at Baiting
Hollow Farm
Vineyard.
Bottom: the
Huber Family.
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OPEN EVERY DAY
414 First Street Greenport, NY 631 477-3711
Salamander's
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DI NI NGg u i d e
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DiningGuide
Where to eat on the
North Fork
A LURE
Main Rd., southold 876-5300
Casual, convivial chowder house on
southold Bay serving fresh, local fsh and
seafood in indoor and outdoor settings.
Catering for any-size event.
A MANO
13550 Main Rd., Mattituck 298-4800
Creative Italian osteria and wine bar.
Catering available.
BAITING HOLLOW COMMONS
3255 sound Ave., Riverhead 727-9513
In addition to the Lobster Roll northside and
the north Fork tasting Room, the complex
includes retail shops featuring old family
recipes, gourmet specialty foods, artisanal
cheeses, packaged lobsters and seafood
salads, baked breads and cookies and a
line of packaged seasonings, sauces, cof-
fees, oils and local wine vinegars.
BAYVIEW INN & RESTAURANT
Front st., south Jamesport, 722-2659
Quiet setting overlooking the bay. All items
cooked to order, including duck and shrimp
scampi. separate Irish-style pub. Week-
end reservations recommended.
BLACKWELLS
Great Rock Golf Club, sound Ave./
Route 25A, Wading River 929-1800
Casual yet upscale regional fare. Prime dry-
aged beef, seafood, local organic produce,
vintage cocktails and L.I. wine. elegant
setting and majestic views. Zagat-rated
excellent.
BLUE INN
7850 Main Road, east Marion 477-2800
Casual with lunch and dinner menus featur-
ing north Fork farm-fresh vegetables, fresh
seafood and shellfsh from the bays and
sound and local wines. Burgers and lobster
rolls are particular favorites of diners.
BUOY ONE
1175 West Main st., Riverhead 208-9737
Famous for fresh fsh, but meat dishes are
also on the menu. seafood available to eat
in or take out. Cold beer and local wines.
no reservations. Incredible clambakes at
any location. Also at 62 Montauk Highway,
Westhampton, 998-3808.
THE CHEESE EMPORIUM
CAFE & BISTRO
208 Main st., Greenport 477-0023
Casual spot for hearty portions of gourmet
fare and huge array of coffees. omelets,
grilled sandwiches and other caf classics.
A complete selection of Long Island wines.
no reservations.
CLAUDIOS WATERFRONT
RESTAURANTS
111 Main street Greenport 477-1889
Casually elegant restaurant that frst opened
its doors in 1870. Canadian steamed lob-
sters, local Peconic Bay oysters and clams,
hand-cut sirloin steaks, jumbo Panamanian
white shrimp and award-winning chowders
compete for signature dish status. the
Clam Bar and Crabby Jerrys serve more
casual fare.
COMTESSE THRSE BISTRO
739 Main Rd., Aquebogue 779-2800
An intimate 28-seat bistro serving self-
grown and local food prepared by Chef Arie
Pavlou along with Comtesse thrse wines.
outdoor seating, weather permitting.
COOPERAGE INN
2218 Sound Ave., Baiting Hollow 727-8994
Cozy, relaxed atmosphere with extensive
American menu. sunday Country Buffet
Brunch. enjoy outdoor dining in garden
area. Reservations recommended.
DESMONDS
the Inn at east Wind
5720 Route 25A, Wading River 846-2335
Fine dining in elegant setting or lighter fare
in hip, casual pub atmosphere. early bird
dinner specials, prix fxe dinners and
sunday brunch. Casual attire.
ELBOW EAST
end of Kenneys Road, southold 765-1203
Dine near beach on famous marinated
steaks, seafood, bar pies and much more.
Full bar.
HELLENIC SNACK BAR
5145 Main Rd., east Marion 477-0138
Casual family-run restaurant serving quality,
abundant Greek and American cuisine
since 1976. enclosed patio. Famous home-
made lemonade. Reservations recommended
for 6 or more. Full takeout menu.
JAMESPORT MANOR INN
370 Manor Ln., Jamesport 722-0500
A North Fork landmark, serving New
American cuisine with a Mediterranean fair,
expertly prepared and served in a sophisti-
cated atmosphere.
(All area codes 631)
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LA PLAGE
131 Creek Rd., Wading River 744-9200
one of Long Islands premier dining destina-
tions, set in a gorgeous beachfront location
offering both indoor and terrace seating. the
eclectic, creative French-American menu
featuring fresh, seasonal fsh and produce
changes daily.
LEGENDS
835 First st., new suffolk 734-5123
Legendary for generous portions of
creative American fare. extensive restaurant
and pub menus. Fresh fsh and homemade
desserts. Huge selection of bottled and
draft beer. no reservations.
LOBSTER ROLL NORTHSIDE
3225 sound Ave., Riverhead 369-3039
Dine indoors or out on fresh seafood, steaks,
Plate of Puffers and famous lobster rolls.
Complete takeout. no reservations.
LOVE LANE MARKET
170 Love Lane, Mattituck 298-2200
Artisanal breads, pastries and cakes,
organic foods and meats, local produce,
gluten-free foods, wood-burning pizza oven,
freshly made pasta and mozzarella, organic
rotisserie chicken, sausages, smoked fsh,
seafood and more.
LUCE & HAWKINS
Jedediah Hawkins Inn
400 so. Jamesport Ave., Jamesport 722-2900
offering luxury accommodations, warm
service and a unique earth to table dining
experience from acclaimed chef Keith Luce.
the more casual Luces Landing menu is a
great way to experience its historic property
and discover the favors of the north Fork.
MODERN SNACK BAR
628 Main Rd., Aquebogue 722-3655
A family operation since 1950 serving
the foods you wish Mama made, from
sauerbraten and prime rib to lobster salad,
mashed turnips and freshly baked pies.
Childrens menu. no reservations.
NOAHS RESTAURANT
136 Front st., Greenport 477-6720
Chef noah and his wife, sunita, run noahs,
featuring the chefs trademark small plates
and locally sourced ingredients. noahs also
boasts a raw bar with several varieties of
fresh oysters shucked to order.
OLD MILL INN
5775 West Mill Rd., Mattituck 298-8080
Historic 1820 destination restaurant in the
heart of north Fork wine country offers
great waterfront dining, featuring fresh,
local, seasonal ingredients. Full bar high-
lights local wine. Childrens menu.
ORIENT BY THE SEA
Main Road, orient 323-2424
Arrive by car or boat for waterside din-
ing withs weeping bay views. Casual
atmosphere. CreativeAmerican fare with
emphasis on lobster and fresh seafood.
Large selection of local wines. Reservations
recommended
PEPIS CUCINA DI CASA
400 old Main Rd., southold 765-6373
overlooking beautiful Peconic Bay, Pepis
serves classic Italian cuisine, seafood, veal
and chicken dishes. Indoor and outdoor din-
ing; boat dockage in season.
THE RIVERHEAD PROJECT
300 east Main st., Riverhead 284-9300
Located in a former bank, the Riverhead
Project is an innovative restaurant serv-
ing contemporary American food with a
blend of local produce and international
and vegetarian infuences. Brunch, lunch,
dinner and lounge menu. the Wine Project,
on tuesdays at 7 p.m., is a casual, family-
style wine-pairing dinner and discussion
featuring wines from a different distributor,
rep or winemaker each week. Reservations
required.
SALAMANDERS
414 1st street, Greenport 477-3711
Casual cafe offering takeout, baked goods
and catering all made on-premises with
fresh local ingredients whenever possible.
International soups and salads, legendary
fried chicken and light entres. outdoor
seating available. French jam, spanish
paella ingredients, Japanese sushi fxings
and fresh produce, local free range eggs, a
wide variety of cheeses, loose tea and tea
accessories.
SANDPIPER ICE CREAM
142 Main street Greenport 477-1154
Ice cream in an assortment of favors.
Cones, sundaes, banana splits, malt
shakes.
SOUNDVIEW RESTAURANT
Route 48, Greenport 477-0666
Waterside dining offering expansive views
across L.I. sound. Creative American cook-
ing with emphasis on seafood, steaks and
pasta. Reservations recommended.
DI NI NGg u i d e
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Watermelon Gazpacho
with Catapano Feta Cheese
1 medium seedless watermelon
1 large red onion
3 large heirloom tomatoes
1 cup fresh basil
1 cup water
2 garlic cloves
2 tablespoon honey
1/2 teaspoon cayenne pepper
1 cup crumbled Catapano feta cheese
salt and pepper
1/4 cup extra virgin olive oil
Chilled Asparagus,
Grapes and Ricotta
1 pound north Fork asparagus,
trimmed, steamed and chilled
1 bunch Wickhams Fruit Farm grapes
1 cup Goodale Farms ricotta cheese
Lemon zest of one lemon
salt and pepper
1/4 cup toasted pine nuts
Pinch Peconic wild fennel pollen
Grape must
trim and steam the asparagus, then
chill. Mix the zest of half a lemon
with the ricotta; season with salt and
pepper to taste. Fan the asparagus
spears on the plate. Place a dollop
of the ricotta mixture on the bottom
of the stem. Place small bunch of
grapes near ricotta and sprinkle a
pinch of fennel pollen on the ricotta.
sprinkle a small amount of toasted
pine nuts on the plate. Drizzle with
grape must.
Cut watermelon in half, then
half again. Using a knife,
remove fruit from skin and cut
into one inch cubes. Cut the
tomatoes in half and then into
quarters. Blend all ingredients
in a large blender and season
with salt and pepper to taste.
Chill for two hours.Pour into
bowls and garnish with crum-
bled feta cheese and drizzle
with your favorite fnishing.
frstcourse
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A four-course
north Fork
summer meal
at home
Noahs 136 Front Street, Greenport
Legends 835 First St., New Suffolk
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Watermelon Gazpacho
with Catapano Feta Cheese
1 medium seedless watermelon
1 large red onion
3 large heirloom tomatoes
1 cup fresh basil
1 cup water
2 garlic cloves
2 tablespoon honey
1/2 teaspoon cayenne pepper
1 cup crumbled Catapano feta cheese
salt and pepper
1/4 cup extra virgin olive oil
Chilled Asparagus,
Grapes and Ricotta
1 pound north Fork asparagus,
trimmed, steamed and chilled
1 bunch Wickhams Fruit Farm grapes
1 cup Goodale Farms ricotta cheese
Lemon zest of one lemon
salt and pepper
1/4 cup toasted pine nuts
Pinch Peconic wild fennel pollen
Grape must
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Wild striped Bass with
White Asparagus and
Heirloom Tomato Stew
For 2 servings
two 6-ounce portions of wild L.I.
striped bass
1 pint of heirloom cherry tomatoes, peeled
and halved
1 small shallot sliced
2 tablespoons high quality olive oil
2 tablespoons grape seed oil
8 spears white asparagus, peeled and
blanched
1 teaspoon basil, rough chopped
1 teaspoon butter
4 tablespoons dry white wine
1 lemon wedge
season both sides of striped bass
with sea salt and pepper, sear in
grape seed oil on cast-iron skillet with
skin side down on medium heat for
four minutes. In a small saucepan
saut shallot and tomato in olive
oil over low heat until the tomatoes
soften, add wine and butter. Warm for
30 seconds, add basil. Place aspara-
gus in center of plate, top with fsh
and spoon tomato stew around plate.
squeeze lemon over fsh and serve.
entre
The Riverhead Project
300 East Main St., Riverhead
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Peach Rhubarb Crumble
6 frm, ripe peaches, peeled & sliced
1 1/2 pound rhubarb, cleaned and sliced 1
1 lemon, zest and juice
1 1/2 cups sugar
1 stick sweet butter
3/4 cup four
1/3 cup brown sugar
1 teaspoon kosher salt
12 Amaretti cookies, crushed
Heat the oven to 400. Put peaches and rhubarb into a heavy-bottomed pot with
lemon zest, juice and sugar. stir until sugar is melted, then simmer eight to 10
minutes until rhubarb is tender but still chunky. Place in a two quart oven dish.
Cut the butter into the four and salt until it looks like large peas. Mix in the brown
sugar and Amaretti cookies. sprinkle all the topping over the fruit, then bake
for 12 to 15 minutes or until the top is golden brown. serve warm with whipped
cream or vanilla ice cream.
tipsy Arnold Palmer
From salamanders for each drink, shake
1 1/2 cups good quality fresh ice tea
1 ounce fresh lemon juice
2-3 ounces fresh simple syrup
2 freshly squeezed lemon wedges
1 1/2 oz. Black seal Rum
1/2 cup crushed ice
Pour over ice cubes and garnish with two or
three whole stalks of fresh mint.
dessert
course
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Salamanders 414 1st St., Greenport
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SOUTHOLD FISH MARKET &
SEAFOOD TAKEOUT
Main Road, southold, 765-3200
next to Port of egypt on the bay, offering a
wide variety of whole fsh, fllets, lobsters,
clams, prepared dishes and more.
STONEWALLS AT THE WOODS
967 Reeves Ave., Riverhead,
506-0777, ext. 4
Large, contemporary dining room or casual
bar fare. Upscale continental menu with
local wine.
A TOUCH OF VENICE
28350 Main Rd., Cutchogue, 298-5851
this popular eatery family-owned and
operated for over 23 years serves
American regional fare with a Mediterranean
infuence. extensive wine list.
TOWNSEND MANOR INN
714 Main st., Greenport, 477-2000
Cocktail lounge with full bar, water view and
four fat-screen tVs for viewing sporting
events. Receptions, banquets, parties and
conventions welcome; dining for up to 110
and lodging for up to 75 can be arranged in
spring and fall.
TWEEDS RESTAURANT & BUFFALO BAR
17 east Main st., Riverhead, 208-3151
Faithfully restored dining room in a historic
hotel. sophisticated dishes with fne local
ingredients served in a welcoming atmo-
sphere. Desserts made in-house by Cordon
Bleu pastry chef. extensive local wine list.
Reservations recommended.
VILLAGE CHEESE SHOP
105 Love Lane, Mattituck, 298-8556
Featuring picnic lunches, cheese-tasting
plates, fondue and raclette and local wines.
VINES AND BRANCHES
477 Main st., Greenport, 477-8600
Featuring olive oils, gourmet vinegars and a
variety of specialty foods. Caf serves light
fare including seasonal salads, sandwiches
and soups. serving Long Island wines.
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Baiting Hollow Farm Vineyard
baitinghollowfarmvineyard.com
Contact: 369-0100,
info@bhfvineyard.com
Guests accommodated:
Up to 100.
services provided: tent
weddings, May-september.
Full planning services.
Horse-drawn carriage
available.
Bedell Cellars
bedellcellars.com
Contact: Amy Finno,
734-7537, ext. 10,
amy@bedellcellars.com
Weddings per year: 20-25.
Guests accommodated: 200.
Reserve in advance:
6-12 months.
Rates: Available upon
request.
services provided: Use of
gardens, tasting room,
pavilion and 30 x 40-foot
tent.
Brecknock Hall
brecknockhall.com
Contact: Diane Radigan,
593-8200,
dradigan@peconiclanding.
com,
85 indoors; 400+ outdoors.
Reserve in advance: 1 wed-
ding per weekend.
Rates: Information available
on website.
services provided: exclusive
use of entire space includ-
ing exquisite parlors, full
bridal suite and grooms
quarters. Includes 48-hour
window for set-up and
breakdown.
Castello di Borghese
Vineyard & Winery
castellodiborghese.com
Contact: Marco Borghese
and evie Kahn, 734-5111,
info@castellodiborghese.
com
300+.
Reserve in advance:
6 months.
Rates: Vary with
requirements.
services provided: All.
Clovis Point
clovispointwines.com
Contact: Kelly Bruer,
722-4222,
info@clovispointwines.com
Up to 225.
Reserve in advance:
As early as possible.
Rates: Call for details.
services provided: All.
Comtesse thrse Bistro
comtessetherese.com
Contact: Dianne Delaney,
779-2800, reservations@
comtessetherese.com
Rates: Depends on menu.
no space charge, just food
and drink.
services provided: Re-
hearsal dinners and cocktail
parties. Private room for 16
people; or lunch or dinners
up to 40 people. Additional
outdoor space in Wine Gar-
den and on Roof Deck.
Corey Creek Vineyards
bedellcellars.com
Contact:
Amy Finno, 734-7537, ext. 10,
amy@bedellcellars.com
150.
Reserve in advance:
6-12 months.
request.
grounds, tasting room.
Wedding
Guide
Find the basics youll
need to start planning
an unforgettable
wedding in
Wine Country
Page 56
Diliberto Vineyard & Winery
dilibertowinery.com
Contact: Maryann Diliberto,
722-3416
maryanndiliberto@msn.com
30-100.
services provided: Use
of gazebo in vineyard for
ceremony; wraparound patio
overlooking vineyard for
cocktails or dinner; interior
Italian piazza setting.
Rates: $750-$2,500. Up to
30 guests: $750 weekend;
$400 weekday.
Duck Walk Vineyards north
duckwalk.com
Contact: 765-3500,
events@duckwalk.com
Up to 140 in tasting room;
140-350 tasting room and
tent. Year-round weddings.
request.
Duck Walk Vineyards south
duckwalk.com
Contact: 726-7555,
info@duckwalk.com
Up to 130 in tasting room
and tent.
request.
east Wind Caterers
eastwindlongisland.com
Contact: Banquet sales
department, 929-6585.
services provided: Multiple
banquet rooms to choose
from; indoor and outdoor
ceremony locations.
Contact for full details.
Gramercy Vineyards
gramercyvineyards.com
Contact: Carol sullivan,
298-1213
Weddings per year:
one per month; May-sept.
Up to 150.
Reserve in advance:
6-12 months.
services provided: Use
of the vineyard with barn.
request.
Harbes Farm & Vineyard
harbesfamilyfarm.com
Contact: Monica,
298-0700, 298-9463,
harbesfamilyfarm@gmail.
com
Rates: Provided upon
request.
services provided: Choice
of sites: Vineyard Hill, with
cliffside ceremony overlook-
ing L.I. Sound; Pond View;
or the 100-year-old Cherry
Barn. Horse and carriage
rides, personalized wine
labels.
WEDDI NGd a y s
Photos courtesy of
Peconic Bay Winery.
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Hotel Indigo East End
Indigoeastend.com
Contact: Catering department,
369-2200,
dmazza@eastendhotels.com
Weddings per year: 30.
Guests accommodated: 80-240.
services provided: Indoor/
outdoor venues; full
ballroom; separate cocktail
room; poolside options
available. Contact for
complete details.
Jasons Vineyard
jasonsvineyard.com
Contact: Dan Reyburn,
238-5801,
jasonsvineyard@gmail.com
Guests accommodated: 200+.
Reserve in advance:
6 months.
Rates: Vary with require-
ments.
services provided: Wedding
planning, tasting room bar
and staff, covered deck and
catering space.
Laurel Lake Vineyard
LLwines.com
Contact: Juan or Gloria,
298-1420.
130 on covered deck
(May-october); 40 inside.
Reserve in advance:
Rates:
Vary with requirements.
services provided: site for
ceremony, tasting room,
deck overlooking
vineyards for dinner.
no tent necessary.
the Lenz Winery
lenzwine.com
Contact: Jerol Rickard,
734-6010,
weddings@lenzwine.com
May-september only;
open venue.
Rates: $5,000 site fee.
courtyard, tasting room,
cottage, terrace with vine-
covered pergola. site only;
full vendor list supplied.
Macari Vineyards & Winery
macariwines.com
Contact: Barbara, 298-0100,
barbara@macariwines.com
Reserve in advance:
Varies with season; call
early. Rates: Various.
Martha Clara Vineyards
marthaclaravineyards.com
Contact: Molly, 298-0075,
ext. 102, events@martha-
claravineyards.com
50-1,000+, depending on site.
Reserve in advance: 1 year.
Rates: Vary with site and
number of guests.
services provided: site;
couple contacts outside
vendors.
Mattebella Vineyards
mattebellavineyards.com
Contact: Mark tobin,
655-9554, 1-888-628-8323.
site: southold vineyard; call
for details.
top: Marissa & scott
thompson courtesy of
Macari Vineyards.
Middle: Photo courtesy of
Peconic Bay Winery.
Bottom: Photo courtesy of
east Wind Caterers.
Right: Photo courtesy of
Peconic Bay Winery.
Page 60
McCall Wines
Contact: Brewster McCall
bm@mccallwines.com
Weddings per year: Under 5.
Guests accomodated: Flexible.
Reserve in advance:
6 months.
request.
farm, tasting room or feld for
tent, parking area.
the old Field Vineyards
theoldfeld.com
Contact: Rosamond Baiz,
765-0004,
LIVinifera@aol.com
Weddings per year: 4-5;
early June to mid-
september; open venue
on southold Bay.
Up to 140; call for details.
Reserve in advance: Call
now for 2012.
Rates: site fee $10,000.
Provided: 500-foot lawn for
bayfront ceremony, recep-
tion and dinner venue with
600-foot sugar-sand beach;
electricity; water service for
caterers cleanup and on-site
parking. Amazing view of
shelter Island and across to
the south Fork. event may
begin as early as 3 p.m.
Advice provided as
requested. tent(s), porta-
loo, trailer and caterer must
be provided by the client.
one Woman Wines &
Vineyards
onewomanwines.com
Contact: weddings@
onewomanwines.com
250.
Reserve in advance:
6 months.
ospreys Dominion
ospreysdominion.com
Contact: tasting room, Peter
or Ruth, 1-888-765-6188.
50-200+.
Reserve in advance:
Rates: Vary depending on
venue: outside, inside or patio.
services provided: site,
tent, electric.
Palmer Vineyards
palmervineyards.com
Contact: Bridget Micieli-
Martinez,
722-WIne, ext. 10.
Guests accommodated: 100
seated on covered deck, up
to 220 under a tented lawn
space overlooking vineyards.
Reserve in advance:
6 months.
Rates: Available upon request.
services provided:
Grounds, tables, 100 chairs,
restroom facilities, staff.
Paumanok Vineyards
paumanok.com
Contact: Ursula, 722-8800,
ursula@paumanok.com
Weddings per year: Varies.
Up to 150.
Reserve in advance:
Rates: saturday evening,
$4,000;
other evenings, $3,500.
services provided:
As contracted.
Peconic Bay Winery
peconicbaywinery.com
Contact:
laura@peconicbaywinery.com
Guests accommodated: 50+.
Reserve in advance:
Rates: Provided upon request.
services provided: Vineyard
ceremony and reception
sites, wedding favors.
Pellegrini Vineyards
pellegrinivineyards.com
Contact: tasting room
manager, 734-4111, ext. 207,
wine@pellegrinivineyards.com
Up to 200.
request or visit website.
services provided: Gazebo
in vineyard for ceremony, ter-
race over vineyard for cock-
tails and sunset, courtyard
for alfresco dining and danc-
ing (tent necessary), wine
bar in tasting room, event
staff, tables and chairs, ven-
dor list and service referral.
Pindar Vineyards
pindar.net
Contact: events@pindar.net
Weddings accommodated
May-september.
50-500+.
Pugliese Vineyards
pugliesevineyards.com
Contact: Domenica Pugliese,
734-4057,
wineboss@optonline.net
Up to 150.
Reserve in advance: 6 months.
services provided: site for
ceremony, grounds, electric,
vendor list. Personalized
wine bottles available.
Raphael
raphaelwine.com
Contact: 765-1100, ext. 106,
specialevents@raphaelwine.com
10-200.
Reserve in advance: 2
months-2 years
Rates: Various.
services provided:
on-site planner assists
with all services.
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sannino Bella Vita Vineyard
sanninovineyard.com
Contact: Lisa sannino,
734-8282.
services provided: Custom
blended wines for brides and
grooms with personalized
labels to use as wedding
favors. Private tuscan-style
suite with balcony available
for honeymoon stays.
scarola Vineyards
scarolavineyards.com
Contact: David Perrin,
298-7676
davidlperrin@gmail.com
services provided: Venue
for small weddings; details
on request.
sea star Grand Ballroom
see longislandaquarium.
com/catering or call
548-8008 for details.
Sherwood House Vineyards
sherwoodhousevineyards.com
Contact: Ami Davey,
779-2817,
adavey@sherwoodhou-
sevineyards.com
services provided: site
rental of Jamesport tasting
house, barn and grounds,
year-round.
shinn estate Vineyards
Contact: Barbara shinn,
804-0367
info@shinnestatevineyards.com
Up to 32. Details on request.
sparkling Pointe
sparklingpointe.com
Contact: Judy Cordasci,
765-0200, ext. 101,
jcordasci@sparklingpointe.com
50-300.
services provided:
Ceremony location, indoor
and outdoor venues, bridal
room, patio overlooking
vineyard, VIP Bubble Room.
Call for complete details.
Vineyard 48
vineyard48winery.com
Contact: Christine Metz,
724-5200,
christinemv48@aol.com
Reserve in advance: 6 months.
Rates: Various.
services provided:
Catering, valet parking,
wedding coordinator.
Wlffer estate Vineyard
wolffer.com
Contact: sue Calden,
537-5106, ext. 20,
scalden@wolffer.com
175 (ceremony, sit-down
dinner, dance foor).
Rates: Available upon request.
services provided: Vineyard
site for ceremony, tasting
room and terrace overlook-
ing vineyard for dinner.
no tent necessary.
top: Photo courtesy of
Peconic Bay Winery.
Page 64
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ONGOING
Weekends
Raw Bar noon-5 p.m., sherwood
House Vineyards, Jamesport. For
details, sherwoodhousevineyards.com.

Daily
Sunset Hayride Dusk, Harbes
Family Farm, Mattituck. For details,
harbesfamilyfarm.com.
sundays
Silver Screen Sundays 7-9 p.m.,
one Woman Wines, southold. For
details, onewomanwines.com.

JUNE
Friday, June 22
Tasting Class: Rhone Varieties
6 p.m., Channing Daughters, Bridge-
hampton. Rhone varieties from around
the world. taught by winemaker
Christopher tracy. $85 in advance.
For reservations, 537-7224.

saturday, June 23
A Decade of La Barrique
Chardonnay 11 a.m.-1 p.m., Peconic
Bay Winery, Cutchogue. A tasting
with winemaker Greg Gove. $25, $15
wine club members. For reservations,
734-7361 ext. 105 or
katherine@peconicbaywinery.com.
Vine to Wine Program 1-4 p.m.,
sannino Bella Vita Vineyard, Peconic.
Vertical tasting of custom member blends.
$15. For details, sanninovineyard.com.
saturday, June 30
Walking with Wine 6:30-10:30 p.m.,
Pellegrini Vineyards, Cutchogue. In-
cludes wine and food pairing stations,
barrel tasting, library wine tastings,
educational forums, live music. $125,
$105 wine club members. For details,
pellegrinivineyards.com.

JULY
sunday, July 1
Fourth of July Festival, Palmer
Vineyards, Riverhead. Live music, 25%
discount on sparkling Brut. For details,
palmervineyards.com.
Wednesday, July 4
Vineyards, sound Avenue, Riverhead.
see July 1.
Barbecue 4-7 p.m., Sherwood House
Vineyards, Jamesport. Hamburgers,
hot dogs, grilled clams, salads. $25
includes glass of wine. For reservations,
779-2817.

saturday, July 7
Vineyards, sound Avenue, Riverhead.
see July 1.
Tasting Under the Stars 6-10 p.m.,
one Woman Wines, southold.
For details, onewomanwines.com.

sunday, July 8
Cutchogue Lions Club Car Show
9-4 p.m., Peconic Bay Winery,
Cutchogue. over 150 cars. For details,
cutchoguelions.org.
Vineyards, Riverhead. see July 1.

Wine, Beer & Oyster Festival
with Blue Point Brewery 11 a.m.,
Jamesport Vineyards, Jamesport.
Lawn chairs welcome, no outside
food or drink. Live music. For details,
jamesportwines.com.

saturday, July 14
Brazilian Carnaval Celebration
2 p.m., sparkling Pointe, southold.
Features live bossa nova band, Brazil-
ian drum line and samba Queen. Food
available. For details, sparklingpointe.com.
French Bastille Day Weekend
Comtesse thrse Bistro, Aquebogue.
special French menu, costumes and
a north Fork versus France wine-and-
cheese tasting. For details,
comtessetherese.com.

Wine Country
Calendar
Whats going
on this summer
Page 68
sunday, July 15
Olive Oil Showdown 2-4 p.m.,
Castello di Borghese Vineyard,
Cutchogue. Riniglios, Borghese family
extra virgin olive oil from Calabria, Italy,
goes head-to-head with two Mirisola
family extra virgin olive oils from the
hills of sicily. For details, 734-5111.
French Bastille Day Weekend
Comtesse thrse Bistro, Aquebogue.
see July 14.
Getting Published 2-5 p.m., Castello
di Borghese Vineyard, Cutchogue.
Writers at all levels seeking information
on how to get published are invited to
attend an interactive workshop with
authors tom Clavin and Phil Keith. $50
includes an autographed copy of one
of the authors books. Register online,
philkeiththeauthor.com or 987-3138.

thursday, July 19
Tasting Class: Anything But So
Called Neutral 6 p.m., Channing
Daughters, Bridgehampton. taught by
winemaker Christopher tracy. $85 in
advance. For reservations, 537-7224.

saturday, July 21
details, onewomanwines.com.
Cheese Please 7-9 p.m., Palmer
Vineyards, Riverhead. educational
tasting and seminar with cheese
maker, Mark Cassin. $20. For details,
Haft2Laugh, Comedy Night
7 p.m., Castello di Borghese Vineyard,
Cutchogue. stand up comedy from
around the country. Adults only. $20
or $25 at door. For tickets, haft2laugh.
com or 734-5111.
Long Island Comedy Festival
8:30 p.m., Martha Clara Vineyards,
Riverhead. $25 or $30 at door. For
tickets, marthaclaravineyards.com.

sunday, July 22
Vine to Wine Program 1-4 p.m., san-
nino Bella Vita Vineyard, Peconic. Verti-
cal tasting of custom member blends.
$15. For details, sanninovineyard.com.

saturday, July 28
Sweet Corn Festival 10 a.m.-5 p.m.,
Harbes Family Farm, Mattituck. Live
music, hayrides, pony rides, face
painting, corn and pie eating contest,
food, wine and beer tasting. For details,
Sunfowers for Wishes noon-5 p.m.,
Pindar Vineyards, Peconic. Proceeds
beneft Make-a-Wish foundation. U-pick
or pre-made bouquets available. For
details, pindar.net.

sunday, July 29
Sweet Corn Festival 10 a.m.-5 p.m.,
Harbes Family Farm, Mattituck. See
July 28.
see July 8.
sunfowers for Wishes noon-5 p.m.,
Pindar Vineyards, Peconic. see July 28
for details.

AUGUST
saturday, August 4
details onewomanwines.com.
Picnic Foods 7-9 p.m., Palmer
Vineyards, Riverhead. Learn how to put
together perfect picnic foods. $20.
For details, palmervineyards.com.
Wine Dinner 7-10 p.m., sherwood
House Vineyards, Jamesport. Chef
Bennett will serve a three-course din-
ner. $70, $60 for wine club members.
Limited seating. For reservations,
779-2817.

sunday, August 5
Cutchogue. see July 15 for details.

thursday, August 9
Tasting Class: The Old and the New
6 p.m., Channing Daughters, Bridge-
hampton. An exploration of wines from
the old World versus the new World.
taught by winemaker Christopher
tracy. $85 in advance. For reservations,
537-7224.

EVENtS
Wine Country
Calendar
Whats going
on this summer
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Head wine-maker Kelly
Urbanik helps bottle
Macaris Sette Photo by
Giana Volpe.
2. A 1940 Ford pick-up
graces Macari Vine-
yards during a car show
late last summer. Photo
by Giana Volpe.
3, A group of North
Fork musicians, led by
vibraphonist Max Feld-
schuh, paid tribute to
the recently deceased
jazz great, Teddy
Charles, with a jazz jam
at DLatte in Greenport
in April.
4. Lisa and Anthony
Sannino of Sannino
Bella Vita Vinyard.
Photo by
Samantha Brix.
saturday, August 11
Family Weekend, Palmer Vineyard,
Riverhead. Cotton candy, face-painting
and dancing to live music. For details,
Arts and Crafts Fair 2-5 p.m.,
sparkling Pointe, southold. For details,
sparklingpointe.com.
Laugh NYC, Comedy Night
7 p.m., Castello di Borghese Vineyard,
Cutchogue. stand-up comedy, nYC
style. Adults only. $15, $20 at door.
For tickets, laughnyc.com or 734-5111.

sunday, August 12
Family Weekend, Palmer Vineyard,
Riverhead. Cotton candy, face painting
and dancing to live music. For details,

Monday, August 13
Meteor Shower Stargazing & Wine
8-10 p.m., Sherwood House Vineyards,
Jamesport. Astronomers from Custer
Institute will provide telescopes and
guide you through the night sky and the
Perseid meteor shower. Bring snacks
and blankets. $25 includes glass of
wine. For tickets, 779-2817.

saturday, August 18
Tomato Festival, Harbes Family Farm,
Mattituck. For details, harbesfamily-
farm.com.

sunday, August 19
Tomato Festival, Harbes Family Farm,
Mattituck. For details, harbesfamily-
farm.com.
see July 8.

thursday, August 23
di Borghese Vineyard, Cutchogue. see
July 15 for details.

saturday, August 25
Harvest East End, The Wine and
Food Classic at The Hampton
Classic Horse Show Grounds,
Bridgehampton. Celebrate the east
end wine industry. Meet up to 40 east
end winemakers and sample more than
200 wines from the north and south
Forks. savor locally sourced dishes
created and served by 30 regional
chefs. Benefts. East End Hospice,
Group for the east end, Peconic
Land trust. organized by the Merliance
and the Long Island Wine Council.
$125 until Aug. 11; $150 after Aug. 11.
For information and tickets,
harvesteastend.com.

SEPTEMBER
Weekends
Harvest Festival, Palmer Vineyards,
Riverhead. Bluegrass music and
hayride tours. For details,

saturday, september 1
Harvest Open House 11 a.m.-7 p.m.,
Sherwood House Vineyard, Jamesport.
sample harvested grapes, live music,
snacks. Free. For details, sherwood-
housevineyards.com.

sunday, september 9
Jamesport Vineyards, Jamesport. see
July 8.
Barrel Tastings 1 & 3 p.m., Be-
dell Cellars, Cutchogue. Hosted by
winemaker Rich Olsen-Harbich. $50.
see bedellcellars.com for details.
Cutchogue. see July 15 for details.

Apple Festival, Harbes Family
Farm, Mattituck. For details,
For details onewomanwines.com.

sunday, september 16
Apple Festival, Harbes Family
Farm, Mattituck. For details,

di Borghese Vineyard, Cutchogue.
see July 15 for details.
For details onewomanwines.com.
Harvest Festival 11 a.m.-6 p.m.,
Pindar Vineyards, Peconic. Live bands,
wine, beer, local foods, facepainting
and fun for the entire family. Rain date,
sept. 29. For details, pindar.net.

sunday, september 23
see July 8.

Grand Oyster Showcase 2-5 p.m.,
sparkling Pointe, southold. Fresh raw
oysters and four local chefs prepare
signature cooked oyster dishes. Live
music by tom schaudel and his band.
For tickets, sparklingpointe.com or
765-0200.

OCTOBER
Weekends
Harvest Festival, Palmer Vineyards,
Riverhead. Bluegrass music
and hayride tours. For details,

Wednesday, october 3
Fall Wine Dinner 6:30 p.m., the Lake
House, Bay Shore. Three-course dinner
and wine pairing with Sherwood House
Vineyards. $65. For reservations,
The Lake House at 666-0995.
EVENtS
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EVENtS
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ONGOING
Mondays
Corey Creek Moonlight Mondays,
5-9 p.m., $5 admission, menu items
available, Main Road, southold.

tuesdays
Corey Creek Twilight Tuesdays,
5-9 p.m., $5 admission, Rolling
in Dough pizza truck, Main Road,
southold.

thursdays
Peconic Bay Winery, Open
Mic Night, 6-9 p.m., Main Road,
Cutchogue.
Raphael, 6-10 p.m., beginning July 5,
Main Road, Peconic.

Fridays
Castello di Borghese Cabaret &
Wine, 6-9 p.m., Route 48, Cutchogue.
Duck Walk Vineyards south, 5:30-
8 p.m., light fare available, Montauk
Highway, Water Mill.
Jasons Vineyard, North Fork Idol
Open Mic Night, 6:30-11 p.m.,
Main Road, Jamesport.
Martha Clara Vineyards, 8 p.m.,
Concert in the Pavilion, sound Ave.,
Riverhead. Marthaclaravineyards.com
for tickets and information.
Ospreys Dominion, 5-8 p.m.,
Main Road, Peconic.
Peconic Bay Winery, 5:30-8:30 p.m.,
Main Road, Cutchogue. Reservations
recommended, (631) 734-7361.
Sherwood House Vineyards,
4-8 p.m., Main Road, Jamesport.
Sparkling Pointe Bossa Nova Fri-
days, 6-8 p.m., (through september 7),
Route 48, southold.

saturdays
Castello di Borghese Cabaret &
Wine, 2-4 p.m., Route 48, Cutchogue.
Sannino Bella Vita Vineyard, 1-5
p.m., Peconic Lane, Peconic.
Sherwood House Vineyards, 2-6
p.m., Main Road, Jamesport.
Lieb Cellars, 2-6 p.m. Cox neck
Road, Mattituck
sundays
Raphael, 2-5 p.m., wine and dancing,
Main Road, Peconic.
Sparkling Pointe, 2-5 p.m., Route 48,
southold.

Weekends
Bedell Cellars,1-5 p.m., Main Road,
Cutchogue.
Duck Walk Vineyards, North and
South, 1-5 p.m., Main Road, southold;
Montauk Highway, Water Mill.
Jamesport Vineyards, 1-5 p.m.,
oyster bar and local craft beer
available, Main Road, Jamesport.
Jasons Vineyard, 1-5 p.m., Main
Road, Jamesport.
Martha Clara Vineyards, sound Ave.,
Riverhead. Marthaclaravineyards.com
for times.
Ospreys Dominion, 1-5 p.m.,
Main Road, Peconic.
Palmer Vineyards, sound Ave.,
Riverhead. Palmervineyards.com for
times.
Peconic Bay Winery, 1-5 p.m.,
Main Road, Cutchogue. Reservations
recommended, (631) 734-7361.
Pindar Vineyards, 1-5 p.m., Main
Road, Peconic. (Check pindar.net to
confrm dates.)
JUNE
saturday, June 30
One Woman Wines and Vineyard,
2-6 p.m., old north Road, southold,
onewomanwines.com.

JULY
Wednesday, July 4
Martha Clara Vineyards, 1-4 p.m.,
sound Ave., Riverhead.
marthaclaravineyards.com.

saturday, July 14
onewomanwines.com.
Sparkling Pointe Brazilian Car-
naval Celebration, 2 p.m., Route 48,
southold, sparklingpointe.com.

saturday, July 28
onewomanwines.com.

Music at the
Wineries
Live music events are going on all the time at the vineyards
during the summer and heres your guide to them all
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AUGUST
saturday, August 11
onewomanwines.com.

saturday, August 25
onewomanwines.com.

onewomanwines.com.

onewomanwines.com.
Music at the
Wineries
For a complete
listing of all music
events scan here
lI VE mu s i c
W
ere proud of our handsome new Laurel Lake Vineyards
winery and eager to have you come by for a tour and a
tasting. Our winery, a full six
thousand square feet, includes a wine shop,
gift shop, a production area and tasting
room staff waiting to pour you a glass of our
fine wine. We think youll be delighted to
discover the Laurel Lake Vineyards label.
Please visit us soon. Were right on the
Main Road in Laurel, and open from
11 a.m. to 6 p.m., seven days a week.
Music On The Deck
3165 MAIN RD., LAUREL, NEW YORK 631-298-1420
Come Taste Our Splendid Wines
2 0 0 4
Chardonnay
The Jewel
of Long Island
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7785 Main Road, Mattituck, NY
631-298-3200 | timesreview.com
snii1ia
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Page 76
DAILY
Shinn Estate Vineyards, Self Guid-
ed Vineyard Walk, free with an $8
tasting. Check in at the tasting room,
pick up your tour booklet and stroll
through the vineyard learning about
sustainable, organic and biodynamic
winegrowing, the natural habitat of
wildlife, benefcial insects and living soil.
oregon Road, Mattituck.
(631) 804-0367,
shinnestatevineyards.com.
Sparkling Pointe, Unraveling
Mthode Champenoise, by appoint-
ment. Learn vineyards history and the
story of vintners tom and Cynthia
Rosicki with winemaker Gilles Martin.
Visit the vineyard, crush pad, tank room
and cellar. tour may either begin or
conclude with a tasting of sparkling
Pointe wines. $40, maximum of
10 people, reserve in advance at
tours@sparklingpointe.com.
30750 Route 48, southold,
sparklingpointe.com.

ONGOING THURSDAYS & SUNDAYS
Castello di Borghese, Winemakers
Walk, 1 p.m. (Beginning July) A guided
tour of the winery and production facil-
ity and wine tasting, $20. Route 48,
Cutchogue.
Reservations, (631) 734-5111,
castellodiborghese.com.
onGoInG WeeKenDs
Raphael, Wine Tour, 10:30 a.m.
saturday; 1 p.m. sunday. tours of the
vineyard and production facility will
take you through the sprawling acres of
vines, through the tank room and into
the barrel cellar. Includes a tasting of
four wines. $20
39390 Main Road, Peconic.
Reservations, 765-1100 ext. 105,
tastingroom@raphaelwine.com.
Sannino Bella Vita Vineyard:
Vine to Wine Tour, noon & 2 p.m.
$20 includes tour given by winemaker
and owner, tasting and a cheese plate
for two. Peconic Lane, Peconic.
Reservations required, (631) 734-8282,
sanninovineyard.com.
Shinn Estate Vineyards:
Winery and Barrel Cellar Tour, 1:30
p.m. Barbara shinn explains the vines
growing cycle, the organic and biody-
namic farming methods used, shinns
unique gravity-fed winemaking process,
natural vineyard yeast fermentation and
the barrel aging process. $20 includes
wine tasting. oregon Road, Mattituck.
shinnestatevineyards.com.

sAtURDAYs
Castello di Borghese, Winemakers
Walk, 1 p.m. (through June.) A guided
tour of the winery and production
facility and wine tasting, $20.
Route 48, Cutchogue.
castellodiborghese.com.
The Old Field Vineyard: Sustainable
Agriculture Tour, 11:30 a.m. Learn
about a practice used for centuries.
Join us in the vineyard, for a general
overview of sustainable practices that
the farm uses. $14 includes a tasting
of six still wines. Main Road, southold.
theoldfeld.com.

sUnDAYs
The Old Field Vineyard:
Historical Tour, 1:30 p.m.
experience the history of this 150-year-
old farm with owner Chris Baiz. You
will see the Old Park Hotel and enjoy
the magnifcent bay views. You will tour
the dairy-barn-turned-wine-cellar, see
the 1850s icehouse and the old tavern
building. $14. includes a tasting of six
still wines. Main Road., southold.
theoldfeld.com.

sAtURDAY, JUne 23
Pindar Vineyards, cheese pairing
and vineyard walks, 2 p.m. Reserva-
tions required, (631) 734-6200. Main
Road, Peconic. For details, pindar.net.

sUnDAY, JUne 24
Palmer Vineyard, Mutts and
Mimosas Vineyard Hike, 11 a.m.
two-mile hike around the vineyard with
your best four-legged friend. Includes
educational vineyard tour, watering
stations, poop bags and a free mimosa.
Food, blanket, towel and toy donations
are requested to be donated to a local
shelter. sound Avenue, Riverhead.
For details, palmervineyards.com.
Winemakers
Walks
Behind the wine with
the winemakers
WalkI NGt o u r s
P
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Page 78
All County Limosine
suffolk: (631) 724-7200,
1-800-923-LIMo,
allcountylimo.com
Beach Limousines
(631) 722-8500, beachlimo.net
L.I. Vineyard tours
(516) 946-3868,
(516) WIne-toURs,
LIVineyardtours.com
Red Carpet Limousine
(631) 345-3749, 516-903-6376,
redcarpetlimo123@aol.com
Vintage tours
(631) 765-4689, vintagetour1.com
HOTEL WINE TOURS
Hilton Garden Inn
(631) 727-2733
riverheadhgi.com
the Inn & spa at east Wind
(631) 929-3500,
eastWindLongIsland.com
TRAVEL TO AND FROM
EASTERN LONG ISLAND
neW YoRK CItY
NORTH FORK/ HAMPTONS:
Hampton Jitney
hamptonjitney.com
suffolk County: (631) 283-4600
new York Metro: (212) 362-8400
outside nY Metro: (800) 327-0732
Long Island Rail Road mta.info
suffolk County: (631) 231-5477
nassau County: (516) 822-5477
new York City: (718) 217-5477
ttY: (718) 558-3022
SHELTER ISLANDHAMPTONS:
south Ferry
southferry.com, (631) 749-1200
GREENPORTSHELTER ISLAND:
north Ferry
northferry.com, (631) 749-0139
oRIent PoInt, n.Y.
neW LonDon, Conn.:
Cross sound Ferry
longislandferry.com
new england: (860) 443-5281
Long Island: (631) 323-2525
PoRt JeFFeRson, n.Y.
BRIDGePoRt, Conn.:
Bridgeport & Port Jefferson
steamboat Co.
new england tours,
secure-bpjferry.com
Reservations only: (888) 44 FeRRY
Long Island: (631) 473-0286
Connecticut, information only:
(203) 335-2040
tOURS
travel
tours
How to get from there to here
P
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Page 80
Whats
happening
on the
North Fork
Search all your local
events in one place
suffolktimes.com
riverheadnewsreview.com
sireporter.com
Scan here to
see what its
all about
{
Page 81
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REale s t a t e
Wine Country
Living Real estate Guide
A visit to Long Island Wine Country often leads to a longing to
fnd a home here among the vines, wines, beauty and bounty of
the east end. to make your dream come true, local real estate
agents are here to help. they are ready, willing and able to help
you fnd the perfect year-round, weekend or vacation home.
Albertson Realty
Jerry Cibulski Real estate team
(631) 404-2507,
yournorthforkagent.com

Beninati Associates
52875 Route 25 southold
(631) 765-6274,
beninatiassociates.com

the Corcoran Group
sheri Winter Clarry
(631) 899-0613,
northforkrealestate.com

nancy Cervelli, (631) 680-2296,
corcoran.com/ncervelli
and Barry novick, (631) 384-6524,
corcoran.com/bnovick

nicole LaBella
(516) 652-8888,
northforkwaterfrontproperties.com

edwin Fishel tuccio R.e.
193 Griffng Ave.,
Riverhead, (631) 727-6644,
edwinFisheltuccio.com

Glenwood Village
1661 old Country Rd.,
Riverhead, (631) 727-3760,
glenwoodvillage.com

L.I. Custom Modular
150 Waterview Dr.,
southold, (631) 765-8410,
licustommodular.com

AssIsteD LIVInG
Peconic Landing
1500 Brecknock Road, Greenport
(888) 273-2664
peconiclanding.com
Page 82
1. the Village Cheese
shop is a delicious
staple in Mattitucks
quaint downtown Love
Lane.
2. this iconic osprey can
be found in southold at
Jean Cochran Park.
3. Icelandic sheep are
just one of the many
examples of farm fauna
on the north Fork.
4. Chef de Cuisine
stephan Bogardus and
executive Chef Gerry
Hayden invite visitors to
the north Fork table &
Inn in southold.
5. Mattitucks for lovers
and those who visit
iconic love lane are sure
to fnd a great gift for
their sweeties.
6. the townsend Manor
Inn in Greenport is just
one of the many scenic
places to stay along the
north Fork.
All photos by
Giana Volpe
1
3 4
2
5
6
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StaYo v e r
staying
over
Where to stay in Wine Country
Bayview Inn
Front st. & so. Jamesport Ave.,
south Jamesport
(631) 722-2659

the Blue Inn
7850 Main Rd., east Marion
(631) 477-2800
theblueinn.com

Cedar House on Sound B&B
(631) 298-7676
cedarhouseonsound.com

Cliffside Resort
Condominiums
61475 Route 48, Greenport
(800) 269-4140
thecliffsideresort.com

The Coffey House
5705 Main Rd., east Marion
(631) 477-2107
thecoffeyhouse.com

Heron Suites
at Port of egypt Marina
Main Road, southold
(631) 765-5121
heronsuites.com

Hilton Garden Inn
old Country Road, Riverhead
(631) 727-2733
hiltongardeninn.hilton.com

Inn and spa at east Wind
5720 Route 25A, Wading River
(631) 929-3500
eastwindlongisland.com

Jedediah Hawkins Inn
400 south Jamesport Ave., Jamesport
(631) 722-2900
jedediahhawkinsinn.com

sannino Bella Vita Vineyard B&B
7490 Alvahs Lane, Cutchogue
(631) 734-8282
sanninovineyardbandb.com

the Farmhouse at
shinn estate Vineyards
2000 oregon Rd., Mattituck
(631) 804-0367

sound View Inn
Route 48, Greenport
(631) 477-1910
soundviewinn.com

southold Beach Motel
53250 north Rd., southold
(631) 765-2233
southoldbeachmotel.com

townsend Manor Inn
714 Main st., Greenport
(631) 477-2000
townsendmanorinn.com
Page 85
liwinepress.com
BUSI NESSd i r e c t o r y
CALL: 631-477-6701 132 Front Street, across from the post oce and carousel
WE DELIVER!
The Largest Selection of Local and
International Wines in Greenport
Half Case and Full Case Discounts
Free Wine Tastings Every Weekend
Gift Wrapping and Gift Baskets
www.greenportwinesandspirits.com
Scan here to read
the Long Island
Wine Press ONLINE
Looking for
winery events,
vineyard maps,
winery proles?
Page 86

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