Autumn is my favorite time to visit Long Island’s vineyards. The winemakers and vineyard managers are busy with the harvest and the tasting rooms are buzzing with the promise of the latest vintage. All summer long I enjoy the abundance of mouth watering whites like sauvignon blanc and expertly crafted dry roses. In the fall, I switch gears and search for juicy fruit forward whites like riesling and gewürztraminer to pair with the vegetables of the season; butternut squash, spaghetti squash, acorn squash and yams.
One of my favorite pairings this season is Bedell Cellars Gewürztraminer (those of you who know this wine know that it was formerly labeled Corey Creek Gewürztraminer) with local Honey Spiced Crescent Farm Duck Breast served with Apple-Sage Bread Pudding and Bacon Braised Brussel Sprouts. If you are searching for a wine for your Thanksgiving invite, look no further than the 2014. It is crisp with lots of minerality and acidity with honeysuckle and tropical fruit that make it a natural for any food pairing your host dreams up.
If you are looking for a Riesling, Long Island produces some of the best. This year I plan on serving both Paumanok and Water’s Crest Dry Rieslings at my holiday table. I prefer the drier style. The stone fruit is lovely, but it is the crisp bright acidity and mineral element that exist throughout that steal the show for the wide range of flavors at the table. So when you are apple or pumpkin picking this season, be sure not to miss some of the amazing wines being produced right next door.