Last week, Edible’s weekly spot on NY1 headed east, to chat with prolific Long Island winemaker Christopher Tracy and to kickoff of Winterfest, a celebration of wine, food and music in Long Island wine country that runs through March 20.
The show is also a perfect excuse to announce the confirmed wineries for our 5th annual (can you believe it?) homage to New York wines, Brooklyn Uncorked at BAM, on May 10. (Tickets are on sale at a discounted price until March 15, so early birds should scoop up a few tix for their entourage of Empire State oenophiles.)
Among the wineries who will be pouring are: Baiting Hollow Farm Vineyard, Bedell Cellars, Bouké Wines, Brooklyn Oenology, Channing Daughters Winery, Croteaux Vineyards, Gramercy Vineyards, Grapes of Roth, Jamesport Vineyards, Long Island Merlot Alliance, Macari Vineyards & Winery, Martha Clara Vineyards, Mattebella Vineyards, Palmer Vineyards, Paumanok Vineyards, Raphael, Roanoke Vineyards, Scarola Vineyards, Sherwood House Vineyard, Shinn Estate Vineyards, Suhru Wines, Wölffer Estate.
Brooklyn Uncorked was originally conceived as a way to bring Long Island wine country to the Big Apple. And it was a natural collaboration for Edible East End (with its wine community) and Edible Brooklyn and Edible Manhattan (with their communities of eaters and drinkers).
So, we squeeze as many wineries into the room as we can–it’s a selection you won’t find anywhere else–and pair what they pour with a star-studded cast of New York City restaurants and food makers. The result is that the room is a little bit like a stroll (on foot) through a magical place where you can taste dozens of Long Island wines, from cool-climate merlots, to steely sauvignon blancs, from fruity chardonnays to varietal roses (like the ones Tracy riffs on in the NY1 episode). And between sips, you get to nosh on food from the likes of: applewood, Buttermilk Channel, Cleaver Co. & The Green Table, Dressler & Dumont, Gramercy Tavern, Les Trois Petit Cochons, McEnroe Farms, Palo Santo, Red Hook Lobster Pound, Rosewater, Savoy, The Good Fork, The Vanderbilt, Vandaag.
“We always seem to call our Rosato de Cabernet Franc the ‘rawbar Rosato.’ It’s usually the lightest and the most ethereal, so anything coming off of the rawbar is really delicious with it,” Tracy riffed, providing a guide for anyone anxious to plan their Brooklyn Uncorked itineary. “The Merlot can go with anything, from vegetable dishes and shellfish and fish dishes to grilled vegetables, tomatoes and mozzarella, charcuterie. Often the Cabernet Sauvignon is the weightiest and the richest and we often like to call that the ‘Rosato for the grill.'”