Just 50 years ago, some of the only things growing on Long Island’s North Fork were potatoes. But now this area just north of the Hamptons and only an-hour-and-a-half east of New York City is home to more than 40 wineries, some producing very high-quality wines.
On our 11th anniversary weekend in Long Island’s North Fork, Jay and I wanted to try somewhere new for dinner. Luce & Hawkins, at the historic Jedediah Hawkins Inn in Jamesport, seemed like a promising choice. This new restaurant focuses on seasonal, local cuisine, with many herbs and some veggies coming straight from the gardens outside the inn.
” I just don’t see big wine allowing labels on wine reading something like this: This wine was dealcoholized by reverse osmosis and smoothed out with micro-oxygenation. Ingredients: Water, alcohol, grapes, chestnut tannin, oak extract, oak dust, genetically modified yeast, urea, enzymes, grape juice, tartaric acid, bentonite and Velcorin.”
-Alice Feiring, The Battle for Wine and Love or How I saved the World from Parkerization
