I can't believe August is already here! In case you missed it, be sure to checkout the lastest on our Blog including an Update from Owner Susan Hearn detailing what she's been up to these past few weeks.
As you may have heard, we have had an exciting few weeks with a number of wonderful announcements including that our 2020 Teroldego won Best in Class at the 2022 New York Wine Classic while our 2021 Rosé recieved Best in Class at the 2022 Finger Lakes International Wine Competition
And in case you missed it, we have a new Cooking with Suhru post! Fish tacos are a summer staple and we have a quick and easy mid week recipe to share! Our Assistant Winemaker, Brad, loves to fish, particularly for fluke. One of his favorite summer recipes is Blackened Fish Tacos, pair with a bottle of Dry Riesling and you can't go wrong!
It's been a busy July at Suhru but Summer isn't over yet and we have lots of great events planned at the Tasting House, so be sure to make a reservation and mark your calendars!
August Special Events:
- 8/4: Thursday Happy Hour & Live Music by Julia King, 4-7pm
- 8/4: Art Show with Melissa Hyatt, 4-7pm
- 8/6: Lobster Roll Sliders at the Tasting House
- 8/7: Sundays at Suhru: Lobster Roll Sliders & Live Music from 1-4pm
- 8/11: Thursday Happy Hour & Live Music by Rob Europe, 4-7pm
- 8/13: Lobster Roll Sliders at the Tasting House
- 8/14: Sundays at Suhru: Lobster Roll Sliders & Live Music from 1-4pm
- 8/18: Thursday Happy Hour & Live Music by Robin Sidor, 4-7pm
- 8/20: Lobster Roll Sliders at the Tasting House
- 8/21: Sundays at Suhru: Lobster Roll Sliders & Live Music from 1-4pm
- 8/25: Thursday Happy Hour & Live Music by Dorian Consort (Classical Trio), 4-7pm
- 8/27: Lobster Roll Sliders at the Tasting House
- 8/28: Sundays at Suhru: Lobster Roll Sliders at the Tasting House
- 8/29: Wine Dinner at the Marshall in Manhattan, 7:30pm
We are currently hard at work planning a number of great wine events this Fall and Winter. If you have a suggestion on future events or a wine topic you'd like to see at Suhru Wines, let us know! Thank you again for your continued support and happy Summer!
It's been a busy July at Suhru with Shelby and the team hosting lots of great events at the Tasting House, including weekly Thursday Happy Hour & Live Music from 4-7pm and Lobster Roll Sliders at the Tasting House every weekend all summer long!
Meanwhile, I have been busy putting some mileage on my car! I've been working across NY and NJ to expand our reach and make it easier to find Suhru wines across the tri-state area! Mid month I spent a few days in New Jersey with Joe, one of our sales reps focusing on the mid New Jersey region. I am happy to report you can now find Suhru Wines at: Vino Sandro Wine and Spirits, located at 1129 Inman Ave in Edison, NJ and Peapack Fine Wines, located at 159 Main Street in Peapack, NJ with more to come soon as restaurants and wine shops revamp their offerings for the Fall.
Another exciting new placement for us is The Marshall, located at 628 10th Ave in Manhattan. The Marshall is a really cozy, rustic-chic restaurant with a hyper local farm to table menu. Russ and I will be hosting a Winemakers Dinner there on Monday, August 29th. It’s a 7-course dinner paired with 7 of our wines (including a library wine) for $99/pp. I can’t wait to try these pairings, we hope you can join us!
If you are going to be in Montauk the weekend of August 6th, stop by Finest Kind Wines & Liquors, located at 552 West Lake Dr in Montauk, where I will be hosting an in-store tasting from 4 – 7 pm. Stop by for a taste, to pick up some wine and for a chat!
You can also find me at bi-weekly Farmer's Markets in Setauket and Shelter Island this summer. I am really enjoying these two Farmer’s Markets and love having visits from Wine Club members, regulars of Suhru, and introducing our wines to new people and new friends. One of the benefits of working the markets is I get to do some shopping and load up with great foods while I’m there. Find me at the Three Village Market on Friday, August 12th and 26th. The market takes place on the grounds of the Three Village Historical Society, located at 93 N Country Rd Setauket Friday afternoons from 3 – 7pm. On Saturday, August 13th and 27th you can find me at the Shelter Island Historical Society Farmer's Market, located at 16 S Ferry Rd from 9am – 12:30pm.
Check out the rest of our upcoming events on the Suhru Events Calendar!
We are thrilled to announce that our 2021 Rosé received the Best in Class award at the 2022 Finger Lakes International Wine & Spirits Competition (FLIWC)!
FLIWC is one of the largest charitable wine and spirits competitions in the US. Internationally certified judges from around the globe converge in Rochester, NY each year to taste and evaluate thousands of internationally crafted wines and spirits.
All proceeds from the competition benefit Camp Good Days and Special Times, a not-for-profit organization dedicated to improving the quality of life for children and families, whose lives have been touched by cancer and sickle cell anemia. At Suhru, we are very proud to support this cause and the important work done at Camp Good Days.
In addition to the wonderful recognition for our Rosé, our 2021 Pinot Grigio and 2021 Dry Riesling both took home Silver medals. In celebration of these exciting awards we are offering 10% Off on 6+ bottles of our three award winning wines—2021 Rosé, 2021 Pinot Grigio, and 2021 Dry Riesling. Enter discount code "GOODDAYS" at checkout to save an extra 10%.
Please Note: Discount code valid ONLINE ONLY through August 31, 2022. Discount cannot be combined with any other offer or discount. Online orders can be placed for delivery or pickup at checkout. Shipping is available to 40+ states across the US.
Learn More About our 2021 Rosé
Fluke season opens on Long Island in May with the peak of the season occurring in the beginning of July. Over the last few weeks Brad (Suhru's assistant winemaker and my husband) and I have spent quite a bit of time on the water fishing from kayaks, boats, and the beach which means we have lots of fluke to go around. There is no shortage of excellent ways to cook this delicious local fish, however one of our summer favorites is blackened fish tacos!
A few years ago while looking for spice rub recipes I stumbled across a recipe on EverydayMadeFresh.com that became the inspiration for the recipe below. When it comes to freshly caught fish I like clean, simple flavors that highlight the natural flavors of the fluke which is why I tend to keep the toppings pretty simple and scarce. If you are looking for additional flavors, shredded carrots and chopped green onions both make excellent additions to the cabbage slaw.
Blackened Fish Tacos
- 1 ½ lbs fluke/flounder fillets
- 1 ½ tsp smoked paprika
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp onion powder
- ½ tsp cumin
- ½ tsp brown sugar
- ¼ tsp cayenne pepper
- 2 TBSP vegetable oil
- 12 tortillas
- ½ small red cabbage, thinly sliced
- ½ cup cilantro, chopped
- 3 limes, juiced
- 2 avocados, sliced (optional)
- 1 bottle of Suhru Dry Riesling
- In a small bowl combine the blackening seasoning: paprika, salt, pepper, garlic powder, oregano, onion powder, cumin, brown sugar, and cayenne.
- Place oil in a large skillet over medium high heat. While the oil is warming, pat the fillets dry and cover on both sides with blackening seasoning. Once oil is hot, cook fish, approximately 5 minutes on each side.
- While the fish is cooking, thinly sliced red cabbage and rough chop cilantro. Place chopped vegetables into a bowl. Squeeze lime juice over cilantro, red cabbage mixture and season with sea salt. Mix well.
- Slice avocados and warm tortillas.
- Assemble tacos by placing a fillet in a warmed tortilla and topping with cabbage slaw and avocados. Serve with a chilled bottle of Dry Riesling and enjoy!
Learn More About our Dry Riesling!
We are very excited to announce that our 2020 Teroldego received a 95 point score and Best in Class at the 2022 New York Wine Classic competition!
The New York Wine Classic celebrates a diverse selection of world-class wines from producers within New York State. Judging for this year’s competition included 694 entries from 101 wineries from across the state.
In addition to the wonderful review and top marks for our Teroldego, we are beyond excited to share the good news that our 2019 Cabernet Franc was awarded 94 points and a Gold Medal, showing among the best Cabernet Francs in New York! We also recieved silver medals for our 2021 Sauvignon Blanc (coming soon), 2021 Dry Riesling, 2019 Shiraz, and 2019 Ember.
We could not be prouder of the hard work and long hours that our winemaker and winery team put in on all of our wines. It is their hard work, creativity, and dedication that allow Suhru Wines to continue to produce the high quality, innovative wines that rank among the best in New York and we all know and love!
Hello Suhru family! You may notice that I am not in the Tasting House as often as I've been in the past, a few changes are happening at Suhru. We have an incredible staff, managed by Shelby, as well as our new Assistant Tasting Room Manager Shannon, which has allowed me to refocus my efforts recently. I will be focusing more of my time over the coming months and years on Wholesale Outreach and Farmer’s Markets. But don't worry, you will still see me at the Tasting House from time to time!
This summer you can find me at a number of Farmer's Markets, including the Three Village Farmer’s Market, located at 93 North Country Road in Setauket every other Friday from 3–7 pm and at the Havens Farmers Market at the Shelter Island Historical Society every other Saturday from 9am–12:30 pm. Checkout Sue's Farmer's Market schedule
They are both great markets with about 25 Vendors each with some awesome offerings. It’s been fun introducing our wines to a new audience farther afield from the Tasting House. I have been doing Farmer's Markets for Suhru since we first opened in 2008 and it has been so nice to get to connect with people at these new venues. Over the last few weeks several Wine Club Members have stopped by my table. It’s always nice to see a familiar face, so please stop by and say hello!
In addition to Farmer's Markets I have also been working more closely with our Distributor, Vias Imports, Ltd to expand the accessibility of Suhru Wines in wine shops and restaurants across New York and New Jersey. In addition to focusing on expanding placements on Long Island, I spent some time working with our sales rep Sarah in New York City earlier this month and will be working with Joe in New Jersey in July.
We are ever expanding the list of Where to Find our Wines on our website. However a few recent additions of late include:
- Lucha Cubano, located at 87 E Main St in Downtown Riverhead, NY
- Sound Avenue Bistro, located at 3225 Sound Avenue in Riverhead, NY
- Blue Point Spirits, located at 226 Blue Point Avenue in Blue Point, NY
- Page at 63 Main, located at 63 Main Street in Sag Harbor, NY
- North Fork Wines and Spirits, located at 122 South Street in Greenport, NY
- Finest Kind Wines and Liquors, located at 552 W Lake Drive in Montauk
One of the things I do to support new Wine Shops is schedule in-store Tastings. I will be at Finest Kind Wines and Liquors – 552 W Lake Dr in Montauk, NY sampling our Sauvignon Blanc, Dry Riesling Rose and Cabernet Franc on Saturday June 25th from 4–7 pm. If you're in the Montauk area, please come and say hello!
If you'd like to see Suhru Wines in your local wine shop or favorite restaurant please ask them to carry it and let me know by sending an email at firstname.lastname@example.org so I can follow up and schedule a tasting. Some of my best wholesale relationships have begun with a recommendation from one of our regular guests. I look forward to sharing more with you about where I’ve been and new placements next month. Cheers!
Nothing says summer like shrimp on the BBQ! Pair it with a nice, chilled bottle of Pinot Grigio and you have quite the quintessential summer evening!
I stumbled across this Delish.com recipe for Grilled Shrimp Foil Packets a few weeks ago and it has quickly become a staple in our household and one that is sure to make a splash this summer at a BBQ because it has all the wow factor with very little work! This delicious dinner is fast and easy for a mid-week meal and with no mess and quick and simple cleanup, it is quickly becoming one of my favorites!
I have long been a fan of the Cajun/Louisiana Crawfish Boil, and while not quite the same, this 30 minute recipe is a close second! But don't take my word for it, try it with a bottle of Pinot Grigio and prepare for an all around excellent evening!
The original recipe can be found on Delish.com. I have included my revised recipe, with a few tricks, tips, and improvements below.
Grilled Shrimp Foils
- 1 1/2 lb. large shrimp, peeled and deveined
- 8 cloves garlic, pressed
- 2 smoked andouille sausages, thinly sliced
- 4 ears corn, each cut into 4 pieces
- 1 lb. red bliss potatoes, chopped into 1-in pieces
- 4 tbsp. extra-virgin olive oil
- 4 tbsp. Old Bay seasoning
- Kosher salt
- Freshly ground black pepper
- 3 lemons, sliced into quarter wedges
- 4 tbsp. butter
- 2 tbsp. freshly chopped parsley
- Old Bay Hot Sauce (optional)
- Preheat grill over high heat, or preheat oven to 425°.
- While the grill/oven is heating up tear 4 sheets of aluminum foil (approximately 14 inches long each).
- Divide cut potatoes, quartered corn, sliced sausages and rinsed shrimp evenly between the 4 foil sheets.
- Onto each of the 4 potato, corn, sausage, shrimp combos, drizzle 1 tbsp of oil, 1 tbsp Old Bay Seasoning, 2 pressed garlic cloves, and season with salt and pepper. Toss gently to combine until all contents are coated evenly with seasoning.
- Top each mixture with a squeeze of 1 quarter lemon and 1 tbsp butter.
- Fold aluminum foil into a long boat, crimping all seams closed.
- Place each boat on the grill and cook until just cooked through, about 15 to 20 minutes.
- Open all foil boats and tip contents into a large bowl. Top with chopped parsley. Serve with remaining lemon wedges, Old Bay Hot Sauce (optional for extra spice), and a chilled bottle of Suhru Pinot Grigio!
Learn More About our Pinot Grigio!
One of the (many) great things about living on the East End of Long Island is the incredible access to fresh, local produce throughout the Spring, Summer, and early Fall months! I have been patiently awaiting the arrival of local asparagus and now that Wickhams Farm Stand (across the street from the Suhru Tasting House) has asparagus on the stand nothing will stop me from eating it at least once a day!
Given my love for asparagus you can only imagine my delight upon stumbling across Lauren Lombardi's Farmers market pasta salad with Catapano goat cheese (another favorite!) recently featured in the May edition of Northforker!
Lauren's original recipe can be found on Northforker.com, however I have included her recipe with a few additions of my own below. I'll be serving this at all my upcoming outdoor and warm weather events, I hope you enjoy it!
Goat Cheese Asparagus Pasta Salad
- 1 box Sfoglini brand trumpet pasta (or a short, curly pasta of your choice)
- 2 bunches asparagus, ends trimmed
- 1 bunch baby spinach, washed and dried
- 1 can Roman Beans
- 1/2 cup extra virgin olive oil, plus more for sautéing
- 1 shallot, minced
- 1/4 cup chives, finely chopped
- 1 tsp. Dijon mustard
- 1 tbsp Champagne vinegar
- 1 lemon, zested and juiced
- 4 oz. container Catapano herb goat cheese
- 1/3 cup pine nuts, toasted
- 1 cup beets, roasted and sliced (optional)
- 1 bottle Suhru Sauvignon Blanc
- Add pasta to a large pot of boiling salted water and cook until al dente. Drain in a colander, rinse with cold water and set aside to cool.
- Meanwhile, snap/trim the ends off the asparagus and slice asparagus on the bias into 1/2-inch pieces. Heat a sauté pan with olive oil. Place the asparagus in the pan and season with kosher salt and pepper. Sauté on medium-high heat for about 5 minutes. Remove and let cool.
- In a small bowl, combine shallot, mustard, Champagne vinaigrette and lemon juice. Whisk in olive oil and season with salt and pepper. Add chives.
- In a small sauté pan toast pine nuts, stirring constantly until browned and fragrant but not burnt.
- Add pasta, asparagus (while still slightly warm) and beans to a large bowl. Add the goat cheese and toss until well combined. Add spinach and season salad with salt and pepper, to your taste, and toss again.
- Top with toasted pine nuts, lemon zest and additional chives.
- Serve with a chilled bottle of Sauvignon Blanc and enjoy!
Learn More About our Sauvignon Blanc
It's a beautiful day for a smoked chicken and a glass of red! With the weather warming up, we are so excited to be able to pull out the smoker from the garage and smoke a dry rubbed chicken on the grill!
We do a lot of grilling in the warmer months and in the last few years have done a lot of our outdoor cooking on our smoker. Smokers are a great way to infuse extra flavor into grilled dishes and allow for more precision when cooking your meats. Last Thanksgiving we experimented with cooking a turkey on the smoker which kickstarted a quest to perfect the perfect smoked poultry (and started a new Thanksgiving tradition)!
A favorite has been smoked chicken. We use a classic dry rub and throughout the cooking process spritz it with apple cider vinegar. A smoker allows for quite a bit of experimentation so play around with the flavors, wood flavors, and cooking times till you find the one you like best, not a bad project for the warmer days ahead!
Pair this meal with a bottle of Cabernet Franc, some grilled veggies, and a little alfresco dining and you have quite the evening ahead of you!
Learn More about our Cabernet Franc
Is there anything more quintessentially beach town summer than Fish & Chips ? I think not. Pair it with a bottle of our crisp and refreshing Pinot Grigio or crack open a Pinot Grigio can and you have the all the makings on a perfect backyard BBQ!
In the Hearn household Fish and Chips is taken very seriously. My father (our winemaker, Russell Hearn) is Australian and growing up whenever we would go to visit his family in Perth one of the first things we did after stepping off the plane was go get a Fish & Chips dinner. There is something about the savory, sweet flavor of the flaky fried fish paired with the salty chips all smothered in malt vinegar that will forever taste like home. Now as adult, pairing it all with a crisp bottle of Pinot Grigio just makes the flavors sing!
There are many rules of thought and suggested guidelines when it comes to food pairing. However one of my favorite wine and food pairing hacks that works especially well with Pinot Grigio is any meal that you would squeeze lemon over will pair beautifully with our Pinot Grigio because the bright acidity and hints of lemon in the wine will compliment the dish in the same way that a squeeze of lemon would, opening up the flavors and adding that little bit of contrast!
Over the last year, Brad & I have been busy testing and tasting every fish & chips recipe we can get our hands on to bring you the best one out there for at home cooking! (It's a hard job but someone has to do it) We finally found the one! I can't recommend enough The Spruce Eats British Fish and Chips recipe! However my suggestions to taking this meal to the next level:
- Cook the whole meal on the grill outside to keep your house from smelling like fried foods.
- Don't bother peeling the potatoes, the little bit of potato peel adds some nice texture and flavor to the chips.
- Be sure to pickup some malt vinegar and dowse the whole plate before digging in. Enjoy!