Question: What should I do to remove red wine stains in the bottom of my decanters and some of my wine glasses?

Answer: First try a prolonged soak in very hot water with some vinegar, salt, baking soda, denture cleaner or mild powdered detergent. Finish the cleaning with a soft brush. Personally I use and am very happy with the results from Stem Shine an aroma free glass washing detergent that contains a glassware corrosion inhibitor. It is distributed by The Wine Enthusiast Companies in Elmsford New York and can be ordered on line at www.wineenthusiast.com. Works well on fine crystal too and the rapid evaporation is supposed to eliminate streaking. Good luck.

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By Joseph Temple

It’s hard to believe that the flourishing vineyards you see today across Suffolk and Nassau counties were once used for growing simple spuds less than fifty years ago. But in the early 1970s, a watershed moment occurred when academics at Cornell University thought the cool climate influenced by the Atlantic Ocean made Long Island the perfect spot for viticulture in lower New York State. Starting with a few visionary trailblazers who decided to put that theory into practice, the island’s wine industry has grown enormously to over 4000 vineyard acres and 56 wine producers by 2015. Benefiting from a supportive state government while being part of the largest consumer market in North America, Long Island has become more than just a picturesque getaway of palatial summer homes. With three recognized AVA’s, it is now an integral part—along with the Finger Lakes and the Hudson Valley—of New York’s growing wine business. And below are ten facts to get you up to speed on the wines from Long Island.

http://www.cgpgrey.com [CC BY 2.0], via Wikimedia Commons

1. Long Island’s first vineyard was started by Alex and Louisa Hargrave in 1973 when they purchased over sixty acres of land in Cutchogue, New York.  Cabernet Sauvignon, Pinot Noir and Sauvignon Blanc were the first grapes to be planted.
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2. The vast majority of Long Island’s vineyards are located on the North Fork of Suffolk County – a thirty-mile peninsula on the island’s east end.
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http://www.cgpgrey.com [CC BY 2.0], via Wikimedia Commons

3. On the North Fork, the waters have a moderating effect, cooling the hot summer temperatures while curbing the cold winters of the American northeast.
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http://www.cgpgrey.com [CC BY 2.0], via Wikimedia Commons

4. The ripening period on the North Fork is two to three weeks longer than it is in the Hamptons, which can get spring frosts as late as May and where the prevailing winds are cooler.
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By Dianne Patrizzi [CC BY 2.0], via Wikimedia Commons

5. Because approximately 2/3rds of New York wines come from the Finger Lakes, the state is often thought of as a white wine region.  However, Long Island is known largely for its red varieties such as Cabernet Sauvignon and Merlot – which can be full of spice, black cherry and blueberry aromas.
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6. Due to island’s maritime microclimate and the red wine grapes it’s most known for, local vintners see many similarities between Long Island and Bordeaux.
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7. With its close proximity to Manhattan, Long Island can be one of the most expensive places to own a winery in North America.
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By Mark Jenney (Own work) [CC BY-SA 4.0], via Wikimedia Commons

8. A sizable chunk of Long Island wine sales come from tourists visiting the North and South Forks during the summer season.
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http://www.cgpgrey.com [CC BY 2.0], via Wikimedia Commons

9. A big threat to Long Island’s wine industry comes from birds. Being on a migratory route for numerous species, they can destroy a vineyard in a matter of days, requiring winemakers to net their vines.
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10. Another threat comes from storms and hurricanes that have caused severe damage throughout the American northeast.

The International Wine & Food Society is proud to have a strong presence across the state of New York with branches in New York City, Long Island and Buffalo. Please click on any of the links to visit their respective websites.

Sources:

Cattell, Hudson. Wines of Eastern North America: From Prohibition to the Present—A History. Ithaca: Cornell University Press, 2013.
Clarke, Oz & Spurrier, Steven. Clarke and Spurrier’s Fine Wine Guide. Boston: Houghton Mifflin Harcourt, 2001.
Harding, Julia. The Oxford Companion to Wine. Oxford: Oxford University Press, 2015.
McCarthy, Ed & Ewing-Mulligan, Mary. Wine For Dummies. West Sussex: Wiley, 2011.
Pinney, Thomas. A History of Wine in America: From Prohibition to the Present, Volume 2. Berkeley: University of California Press, 2005.
Long Island Wine Region Statistics. The Long Island Wine Council. LIWine.com. Retrieved from http://www.liwine.com.

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Question: What white wine variety in the Northern Rhone style do you prefer?

Answer: Traditionally the viognier grape has been the star in Condrieu showing highly perfumed peach and apricot styling & the even smaller appellation of Chateau Grillet delivering more chardonnay-like fruit but really a unique terroir. It is growing well for Chapoutier in Domaine des Granges de Mirabel in the southern Ardeche and in some regions of the New World. I like the marsanne variety showing rich oily deep textures from old Victorian vines planted by Tahbilk in Australia and the more delicate Road 13 Vineyards one grown in Cawston BC. Rousanne is another variety successful in California with more acidity and aromatics that often is even better when blended with marsanne and viognier. Okanagan Valley is having wonderful success with this 3 grape aromatic blend led by among others Ava of Le Vieux Pin Winery & Afraid of the Dark by Moon Curser Vineyards.

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