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July 03, 2005


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Great overview, Lenn. The perspective is a good one, and as one who has tasted at least some of the LI wines you mention, the comparisons are apt.

God, now I'm getting thirsty for a glass or two of Lenz chardonnay...

One thing to keep in mind is that wine making is a business and, for the vast majority of wineries, not a terribly lucrative one. I don't mind paying a little bit more for a bottle from a small winery if it's of good quality and/or a little bit unique. Craftsmanship has a price and good craftsmen deserve to be compensated.

If I remember my history, the thing that put Napa on the map was when Stag's Leap won in a blind tasting against some well-established wines from France. Once people took notice, the prices began to climb. When (not "if") that happens to Long Island, those $20 and $30 bottles become $50 and $60, like they are in Napa. It's just a matter of what certain people are willing to spend for a quality product.

I never met a Long Island wine I liked. I guess I am spoiled befcause I use to live near the Napa Valley!

I never met a Napa valley former resident who wasn't a homer when it came to wines.....open those tastebuds up richard...

I have alwys found great value in the smaller prices than I have in the greater prices. Rarely on my trips to LI have I paid more than $20.00 for a bottle, and if I did, it was something that was meant to be that expensive, (Like a dessert Ice wine Wolfers Ice Chardonnay comes to mind)
Call me a bargain Buyer, but you really do not have to pay top $$$ to get a good wine.

Speaking of great deals, I picked up a case of 2001 Chardonnay from Sakonnet Vineyards the other day for $50.00 Great wine great price!

I have just returned from a few days on the North Fork; I noticed a distinct similarity in the terroir of all the wines sampled. Sulphur? What is it in the soil that creates this distinct taste?

That's actually not part of any LI terroir...that's a problem that results from overuse of sulphur dioxide during the winemaking process. Once the wine has finished fermenting, SO2 is added to keep it from turning into vinegar. Sometimes if it's overused...the aroma lingers in the finished product. But, if you let your glass sit for a while, and swirl quite a bit...it will dissipate or even disappear.

What wines did you taste? When I got your email, several popped into my own mind...but I'm curious about what you found.

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