There are few dishes that provide more warmth, satisfaction, and comfort than homemade mac & cheese! Maybe it's just me, but there is something completely irresistible about hot cheese no matter its form, but if I had to pick a favorite way to eat it, this recipe takes the cake every time!
Good friends of the family and members of our Wine Club—Tom & Nancy—introduced us to this recipe many years ago on a family ski trip and ever since it has been one of my winter staples (and I think you'll understand why)!
Whether sharing dinner with friends after a long day on the mountain, dressing it up (and adding lobster) for an appearance at Christmas Eve, or enjoying as a little comfort food in a long, cold winter, this recipe hits the spot every time!
Mac & Cheese with a bottle of wine may not be the first thing that comes to mind, but don't knock it till you try it (trust me)! Pair your decadent baked mac & cheese with a fruity, medium-bodied wine like our T'Jara Merlot and you have a perfect night in!
So without further ado...
Tom's Famous Baked Mac & Cheese
- 1 large onion, diced
- 1 stick of salted butter
- 1/2 cup flour (more or less if needed)
- 1 pint half & half
- 1 tbsp mustard
- 1 tsp salt
- 1 tsp pepper
- 1 pound Velveeta
- 1 pound hard cheese (whichever variety you like)
- 1 pound macaroni noodles
- 1 pound ham or bacon, cubed (optional)
- 1 packaged shredded cheese (whichever variety you like)
- 1 tbsp paprika
- Make a rue, by first melting the butter in a large saucepan on medium heat. Once melted, add diced onions and cook on low heat, stirring occasionally until onions are translucent, roughly 5 minutes.
- While the onions are cooking, get your flour and half & half ready, measuring each into their own small bowl and set aside. Prepare the cheese by cutting the hard cheese and Velveeta into cubes and set aside.
- Once onions are translucent, turn off the stove top and slowly add flour into the onion mixture, stirring constantly to keep it from burning. Once the flour is fully combined, slowly pour in the half & half stirring all the while.
- Add salt, pepper and mustard to your rue and stir. Your mixture should be a smooth liquid, not a solid. Add milk as needed to ensure you maintain a soupy consistency as it thickens.
- Turn the heat back on to low and slowly add the cubed cheese & Velveeta, stirring all the while. (You will get a nice arm workout while making this). Stir until the cheese has fully melted and is one homogenous sauce. Turn off stove top and set cheese mixture aside.
- Cook the macaroni following the instructions on the box for al dente.
- While the macaroni is cooking, preheat oven to 350 degrees Fahrenheit and grease your casserole dish(es). I prefer to split mine into two smaller round Pyrex's and freeze one (uncooked) so I can pull it out of the freezer and throw it in the oven on a day I don't feel like cooking.
- Once the macaroni is finished cooking, drain and pour into the cheese mixture. Add the cubed ham and mix until well combined.
- Pour the macaroni and cheese mixture into your baking dishes. Top the mixture with your shredded cheese and sprinkle with a dusting of paprika.
- Bake at 350 degrees for 1 hour or until cheese is bubbling and a brown crispy crust has formed on the top of your macaroni and cheese.
- Serve with a bottle of Merlot and enjoy!
We have been busy cooking and recipe testing away over the last few weeks and are excited to announce that we will be sharing a #CookingwithSuhru recipe and wine pairing on the second and fourth Wednesday of each month for the foreseeable future! Have a recipe you love or a meal you've been struggling with a wine pairing for? Comment below and you might see it featured!
For more Recipe and Pairing Suggestion, checkout Cooking with Suhru!
Thanksgiving is just around the corner and while this holiday season may look a little different for most of us this year, it doesn't mean you can't enjoy a spectacular home cooked meal paired with a delicious bottle of wine! And let's not forget the silver lining to our COVID Holiday Season, smaller groups around the table means more wine & food for you!
We've pulled together four of our favorite wines to pair with Thanksgiving dinner to give you a little inspiration when you're planning your own holiday meal. The most important thing to remember when it comes to pairing is there are no wrong answers! However if you're seeking for a little more insight into the wine and food pairing world, our general tricks of the trade are to think about your pairings in one of two ways, (1) likes with likes or (2) opposites attract.
When it comes to pairing there are two general ways to approach it, pair a wine with a dish with similar flavor profiles so a peppery wine with a peppery dish for example which will elevate that characteristic in both but may mask some of the other flavors. The other approach is to compliment opposite flavor profiles, for example pairing a bright, crisp Dry Riesling with a savory, herbaceous, heavy plate of turkey, stuffing, potatoes and gravy. The bright crisp acidity will cut through the fat on the plate giving your palate some relief from the heavier flavors and offering some contrast to engage all of your taste buds. No matter which approach you choose the end result will be magnificent because when you have good food and good wine you can never go wrong!
Riesling is one of our favorite wines to pair with food because it is made in the dry style while still maintaining a light, fruity hint of sweetness which gives it a wide range of pairing options! Dry Riesling pairs beautifully with succulent, savory dishes like a holiday roast turkey as well as with sweeter, more indulgent dishes like homemade apple pie!
If you are looking for a white wine to have on your holiday table this year, look no further! Always a crowd pleaser the bright acidity and crisp citrus notes on this wine make it a beautiful wine to pair with any holiday dinner.
Tasting Notes: made entirely in stainless steel tanks to accentuate the minerality of the wine, this award-winning Dry Riesling retains a zingy vibrant acidity. Notes of tangerine and orange peel abound from the glass while hints of honey apricot and starfruit mingle with a nice minerality. Learn More
While maybe not the first wine style that comes to mind when you think "Holiday Dinner," dry rosés are a beatiful addition to any holiday meal as they offer all of the the bright, refreshing qualities of a white wine while still maintaining a hint of the body and depth of flavor of a red.
Versatility is key when it comes to rosé! The reasons that you love a glass all of rosé on a hot summer day (its bright, crisp, and refreshing) make it an excellent addition to a holiday meal. Rosé provides that same bright, crisp, refreshing quality to the heavy, lavish meal you are about to enjoy.
While rosés can easily hold up to the full range of Thanksgiving dishes, some of our favorite pairings include homemade cranberry sauce, apple cake, and cranberry walnut brussels sprout salad. And in case you missed it, checkout our Fall Mulled Rosé Recipe, which is a great pre-dinner cocktail to kick off the holiday!
Tasting Notes: a soft, fruity sipper with a flinty minerality, our Dry Rosé—a blend of Cabernet Franc and Merlot—has notes of white peach, pink grapefruit, and ever so slight hints of cherry berry giving way to a soft acidity and zingy finish. Learn More
If ever there was a wine that we are excited to enjoy this holiday season this is it! Our newest release and the latest addition to the Suhru Wines portfolio, Teroldego is a perfect pairing wine for the season! With all of those beautiful baking spice notes and those bright red fruit notes it pairs well with just about anything!
This wine pairs so well with so many dishes and flavors but a few tried and true favorites are walnut goat cheese pear salad and Moms brisket! From salads to meats with this one you really can't go wrong. If you're like me, the epitomy of luxury is a glass of red wine with dessert, the number one thing I am most looking forward to this Thanksgiving is enjoying a glass of Teroldego with a big ol slice of homemade apple pie! Nothing more Thanksgiving than that!
Tasting Notes: an enticing rich purple, this lesser known Northern Italian varietal has warm baking spices on the nose with hints of anise, cinnamon, and red currant. Red fruit notes and fine tannins give way to a bright acidity on the finish. Learn More
A classic holiday pairing, Cabernet Franc is often recommended to pair with Thanksgiving dinner. Cab Franc has those beautiful fruit notes as well as a light pepper spice which make is such a wonderful wine for any holiday table. The white pepper notes play beautifully with a bolder meal while the brightness of the fruit cuts through those heavier flavors. Pair a glass of this with a roast turkey, stuffing and all the sides and you'll be sitting pretty this holiday season!
Tasting Notes: with a beautiful magenta hue, notes of oregano, cracked pepper, and a hint of anise, this bold red is bursting with red fruit notes and a slight spiciness giving way to an elegant soft finish with the slightest hint of vanilla. Learn More
Can't decide on just one? Buy all four and save 15%!
Checkout our Thanksgiving Wine Bundle
Available to ship to 40+ states!
Our 2020 Harvest has come to an end at Suhru. All of our grapes have been picked and are now busy fermenting into wine! While our fruit has all been picked, the work is far from done! Our white wines are completing the fermentation process while for the reds, the journey from grape juice into wine is just begining.
What's Happening in the Winery
Over the last week the focus in the winery has switched over to red wines, so we thought we'd take a quick moment to briefly review how red wine is made. Once our reds have been hand-harvested and delivered by tractor to the winery the grapes are destemmed and the grape must (aka berries, juice, skins, seeds and all) are pumped into open-top tanks where the magic of fermentation occurs.
All of the tanks at the winery are temperature controlled as temperature is key during fermentation. Yeast (the essential ingredient in turning juice into wine) like very specific conditions—too warm the yeast will over heat and die, too cold the yeast will fall dormant.
When the grape must reaches 60 degrees it is time to inoculate (aka add yeast)! Throughout fermentation the yeast cells will consume the natural occurring sugars in the grape juice, producing alcohol and releasing carbon dioxide. During the ferment as CO2 is released it rises, lifting the skins to the top of the tank forming a "cap".
We need to ensure that the juice stays in contact with the skins throughout the fermentation process as the skins are what give red wine its color. As a result, throughout fermentation we "punch-down" the grape skin cap that forms at the surface of the tank in order to reintroduce the skins to the juice. This process will be done multiple times a day at the beginning of fermentation, gradually slowing down as the rate of fermentation slows.
Once the fermentation process is complete and all of the sugars have been converted to alcohol, the the grape seeds will settle to the bottom of the tank while the grape skins float homogeneously with the wine. At this time the juice is drained off and pumped into another tank and in order to ensure we get every last drop of wine. The remaining skins are shoveled out of the tank and loaded into the press where we extract the remaining wine.
From here the wine is racked into oak barrels where it undergoes secondary fermentation or malolactic fermentation. During this second fermentation process the sharp, astringent malic acid is converted into lactic acid which gives the wine a softer, rounder mouth-feel and more pleasant drinking experience. Once this process is complete the wine is racked into clean barrels where is will stay in our temperature controlled barrel room for the coming months as it ages.
A Note from Winemaker Russell Hearn
Harvest 2020 started out nicely with the white and rosé fruit ripening in a dry pleasant weather pattern. All of our white and rosé varieties came into the winery looking very nice and are now fermenting along cleanly in tank. Our Sauvignon Blanc and Pinot Grigio fruit came in looking especially nice with full fruit maturity. Our Cabernet Franc and Merlot which will be used to make our 2020 Rosé were picked during a cool spell so they both retained nice natural acidity.
However after a beautiful summer and nice September, October has given us a run for our money! The second half of October turned wet and humid with below average temperatures so we have seen some delays in the red fruit which means that some of the red varieties out here will not be picked at the high level of quality that they otherwise could have been. Therefore, we have chosen to only make Teroldego this Harvest as it is an early ripening variety and was not as impacted by the uncharacteristic weather as the other red varieties. Our Teroldego was picked on October 26th probably 7-10 days later than normal which is one of the benefitw of it being an early ripener, even in a cooler than normal year it still ripens. The Teroldego fruit looked beautiful coming into the winery and is now busy fermenting away in tank. We look forward to seeing how this wine continues to improve and evolve throughout the fermentation process!
Checkout Previous Harvest Updates.
What's Happening in the Vineyard
This time of year a winemaker spends a good portion of each day walking the vineyards, inspecting the fruit, and tasting the berries to determine their optimal ripeness and when they should be picked. Harvest is well underway on the North Fork and we are looking forward to picking several more tons of fruit in the coming weeks!
Our winemaker Russell has been walking the vineyards, inspecting the fruit, and testing the berries Brix (sugar) levels to determine their ripeness. Winemakers walk the vineyards for a number of reasons as there is a lot you can tell by looking at the vine and tasting the berry as to how the fruit is developing. Taste is a key indicator (as it is in every step of the winemaking process). By tasting the grapes you can assess the ripeness of the berry based on its sweetness as well as by the taste of the seeds.
If you have ever had the chance to taste a wine grape there are several seeds inside the berry. These seeds are a great indicator of a berries ripeness. Green seeds mean the grape is immature. As we walk the vineyard and taste the fruit we are looking for a desired sweetness level and a brown seed indicates that the berry has reached ripeness. An underripe seed can impart a "green" flavor to the wine and add an astringency to the tannins particularly in a red wine which will spend the first few weeks of its post-harvesting journey into wine, in contact with the skins and seeds.
What's Happening at the Winery
Harvest is well underway on the North Fork of Long Island! At this point in mid-September most of the fruit for sparkling, white wines, and rosés have been picked and have begun their fermentation process (which has been keeping our winery crew nice and busy these past few weeks). The red harvest will be starting shortly but we are enjoying the "calm before the storm" at the moment.
Once a grape has been harvested and brought into the winery there is a lot that needs to happen before that grape makes it into your glass—destemming, crushing, settling, fermentation, pressing, pumping, racking, barreling, and bottling—the journey from grape to wine is just beginning. We aren't going to dive into all of that just now (that would be a VERY long post) but let's talk briefly about the first few steps as they relate to what is happening at our winery at the moment.
Our white wines are "in tank" at the moment. When they first came into the winery they were destemmed and loaded into the press which gently squeezed the juice from the berries, leaving the skins and seeds behind. The discarded skins and seeds were then loaded into a truck and driven to the vineyard where they are being composted to be used to fertilize the vineyard for seasons to come. Back at the winery our white wine juice is pumped into tanks (as can be seen in the photo to the left). The juice is then left alone for a day or two to allow any solids to settle to the bottom.
Once the juice has settled, it is racked (the clear juice is pumped into another tank leaving the solids behind) at which point it is inoculated with yeast and the fermentation process begins. During fermentation, temperature control is essential. If the juice is too cold the yeast will go dormant and if too warm the yeast will die. All of our tanks are temperature controlled to create an ideal environment for the yeast to thrive as they consume the naturally occurring sugars in the grapes and convert them to alcohol. Once the yeast is finished consuming the sugars (all sugar is consumed when making a dry wine, fermentation is stopped while some sugar remains for a sweet wine) the fermentation process stops and the wine is again settled allowing the dead yeast cells to settle to the bottom of the tank. Once settled the remaining clear wine is racked into a new tank or barrel to begin its aging process.
The latest addition to the Suhru Wines portfolio, we are very excited to share the release of our 2019 Teroldego! First released to our Wine Club in early September, this delicious new wine is now available at the Tasting House!
A perfect wine for the cooler Fall months, this unique red wine has warm baking spices on the nose with hints of anise, cinnamon, and red currant. Notes of red raspberry and wild briary fruit compliment the fine tannins and bright acidity on the finish making is a perfect wine to enjoy with a meal!
A Brief History of the Grape
Teroldego is a lesser known Northern Italian varietal (best known as the nephew of an old French variety that was the parent of Syrah) and is a rarity on the North Fork and in the US. To our knowledge there is only one vineyard on the East End with this grape variety planted and we are very excited to have gotten our hands on it!
Fun Fact: 97% of the world's Terolego’s production comes from Italy
Teroldego is found across the globe in California, Australia, New York and Brazil however the majority of the Teroldego vines planted are in Italy. An Italian red grape variety primarily found in the northeast region of Trentino-Alto Adige, it is believed that the name “Teroldego” came from the traditional method of cultivation in which the vines are trained on a system of “tirelle” or wire harnesses.
A cool-climate varietal, Teroldego is a hardy grape varietal that is known for being vigorous. It is best suited to permeable, well drained soils, making it a perfect grape to grow on Long Island where our soil is comprised of sandy loam soil with great drainage.
A Note from Winemaker Russell Hearn
"Over the last 12 years Suhru has been committed to producing a small selection of wines, specifically selected to showcase the varieties that grow best in our region. Making a wine that you like is important, but it is more important to select a variety that grows well in the region otherwise as a winemaker I am setting myself up for failure, as you need great grapes to make a great wine.
As my wine preferences have evolved over the decades I’ve found myself leaning towards elegant, over powerful red wines as they compliment rather than overwhelm the meal. This led me to further exploration of Italian wines, specifically wines from the Northern Alto Adige Region, where I happened upon Teroldego.
This variety is known for fruit forward, expressive wines with elegant tannin structure. Teroldgeo does not benefit from extended barrel aging, so can be bottled and released earlier than most of our other red wines and is an early ripener which is a huge asset in our region where hurricanes have been known to decimate later harvesting varieties. For all these reasons and more, when we discovered Teroldego planted on the North Fork we jumped on it and are very excited to share our latest wine. I hope you enjoy it as much as I do!”
A Closer Look at Suhru Teroldego
Grown in Southold, NY, Teroldego is known for being an early ripening (on the North Fork, Teroldego is usually picked around the second week of October, before Merlot) and early release wine. A light/medium bodied wine and a distant cousin if Syrah, Teroldego is designed to be enjoyed now and is not a wine that benefits from bottle aging.
After bring picked in early October of 2019, our 2019 Teroldego was fermented in open top tanks and then spent 9 months aging in French oak. This Teroldego is blended with 4% Petit Verdot to add body, color, and elongate the finish.
Recommended Food Pairings
An extremely food-friendly wine, Teroldego pairs beautifully with a wide range of dishes including duck, swordfish, salmon, and gamey poultry. For more adventurous pairings try a bottle with teriyaki salmon, apple pie, walnut goat cheese pear salad, or brisket!
Want to learn more abour Teroldego? Click here!
Harvest has started on the North Fork! While we are yet to begin harvesting our vineyards, a number of wineries across Long Island are busy bringing in fruit for their sparkling wines!
This is one of our favorite times of the year as this is when all the action happens at the winery! Over the next few months we will be keeping you up-to-date on the Blog and on our Instagram account on everything going on in the winery and the vineyard during the 2020 Harvest!
What's Happening in the Winery
With the beginning of our harvest season quickly approaching, this week has been spent preparing for fruit receival and readying the winery for the first grapes to arrive (aka lots of cleaning!) As our winemaker Russell loves to say "Winemaking is 70% Sanitation, 20% Perspiration, 9% Inspiration, and 1% Degustation, but only at the end of the day!"
When grapes arrive at the winery their first stop in their journey into wine is the crush-pad which is where all the action happens. The crush-pad is home to the de-stemmer, presses, weight scale, and a number of other machines that ensure that the first stages of the grapes post-picking journey to become wine goes smoothly. We have been readying our crush-pad for the last few weeks and just had new membranes installed to ensure everything is ready to go for the 2020 harvest season! Over the next few days the winery crew will be busy cleaning and sanitizing all the harvest equipment: hoses, piping, hoppers, destemmer/crusher and the presses in preparation to receive fruit, which could potentially be coming as early as next week.
While all of this is going on outside on the crush-pad the cellar is being prepared for harvest as well, cleaning tanks, making sure everything is organized, and preparing several harvest devices such as the 'punch-down tool' for red wine fermentations 5-6 weeks away.
What's Happening in the Vineyard
In the vineyards, Russell is carefully watching the grapes and monitoring their sugar content (Brix) which is used to determine the grapes ripeness to determine when to pick our grapes. He is regularly walking the vineyards, inspecting the grapes, speaking to the vineyard managers, and testing the grapes. As we get closer to picking he will be carefully monitoring the weather. The goal is always to harvest grapes after several dry days. Whenever possible you want to avoid harvesting shortly after a rain as the grapes will be bloated with water they absorbed.
A Note from Winemaker Russell Hearn
I never make predictions on the quality of the Harvest until 'all the fruit is in the building' however, 2020 is setting up very nicely and we are anticipating a good harvest. The growing season started very slowly this Spring with May and early June being much cooler and wetter than normal, which seems to be becoming the norm on the East End the last few years. Since then we have enjoyed a beautiful run of warm weather with very little rain (what we hope for in an ideal grape growing season). We are below normal in rainfall since June and have needed to drip irrigate several times during the last three months, which is always a good sign for quality. When the potato and sod farmers are grumbling about the dryness, the vineyard managers and winemakers are smiling! Grapes vines like a little stress during the growing season, with long dry summers and minimal rain being their ideal growing season. This harvest is shaping up to be very similar to 2019, so with some continued dry conditions I am very hopeful.
We have a number of exciting new Releases this September that we are excited to share with you including the 2019 vintage releases of our Pinot Grigio, Sauvignon Blanc and brand new, soon-to-be-released Teroldego!
2019 Pinot Grigio
Our signature wine, we are very excited to release this new Pinot Grigio! In 2019 we saw a slow start to the growing season with a cold wet May but the summer months more than made up for it with a hot, dry summer and minimal rainfall which is exactly what we are looking for when it comes to grape growing!
With a strong growing season behind us Russell was able to do what he does best and showcase the bright, crisp, fruity flavors of the berries into the Suhru Pinot Grigio we all know and love. The stainless steel fermented white is 100% Pinot Grigio and recently received a 89pt score from Wine Advocate!
The 2019 vintage is bright and crisp, with nice lemon and lime zest notes jumping from the glass and a nice hint of granny smith apple and bosc pear on the palate. The crisp, bright flavors and refreshing acidity offers a diverse range of food compliments. Try a glass with lighter flavors such as fish, salads, chicken, cheese, or a meatier fish like swordfish. Happy sipping!
2019 Sauvignon Blanc
This may be our best Sauvignon Blanc yet! As I said above with the Pinot Grigio, 2019 was a great growing season for white wines and the Sauvignon Blanc fruit was no exception. Deliciously fruity, the 2019 Sauvignon Blanc has hints of gooseberry on the nose giving way to lush, rich flavors on the palate.
Past vintages of our Sauvignon Blanc have leaned into the tropical notes with passion fruit and pineapple being the distinctive characteristics. With the 2019 we are seeing more complexity, richness, and depth coming through while still maintaining those bright crisp flavors that we all love.
The 2019 Sauvignon Blanc has a bright acidity on the palate with notes of lime, a light grassiness and a subtle richness. Fuji pear notes and a round mouthfeel give way to a soft minerality and defined brightness on the finish, all showcasing the distinctive characteristics of the varietal which make it such a beautiful pairing with seafood and local produce.
We are also happy to announce that the 2019 Sauvignon Blanc received a 89pt score in the most recent publication of Wine Advocate!
Want to learn more about our Sauvignon Blanc? Check out the Tasting Notes!
We are beyond excited to be announcing the upcoming release of the newest addition to the Suhru Wines portfolio, our brand new 2019 Teroldego!
Teroldego is a lesser known Northern Italian varietal (best known as the nephew of an old French variety that was the parent of Syrah) and is a rarity on the North Fork. To our knowledge there is only one vineyard on the East End with this grape variety planted and we are very excited to have gotten our hands on it!
This unique red wine is the perfect Fall release as it is rich with warm baking spices on the nose with hints of anise, cinnamon, and red currant. Dark red, almost black in color and completely opaque in the glass this medium-light bodied wine is deliciously fruity with red raspberry notes mingled with wild briar fruit.
An extremely food friendly wine, this Teroldego pairs nicely with fish, duck, swordfish, salmon, and gamey poultry. For more adventurous pairings try the bottle with teriyaki salmon, apple pie, walnut goat cheese pear salad, or brisket!
This wine will be released on our website on Tuesday, September 15th and in our Tasting House on Thursday, September 17th. Want to learn more about this exciting new red? Check out the Tasting Notes and keep an eye on our Blog for an in-depth History of the Grape!
Each Month we will be taking a closer look at one of the grape varietals Suhru works with. Check back each month for more interesting facts, history, and tidbits about the wines we know and love! This August we are taking a look at Pinot Grigio and its twin Pinot Gris!
Pinot Grigio and Pinot Gris are genetically identical, these two styles of wine are made from the same grayish purple-hued grape. Identical twins with different personalities, the two styles each harken back to a national style.
Fun Fact: Pinot Grigio is a white variant-clone of the red grape Pinot Noir. Its skin is not green like other white grapes but is grayish, purple hued in color in pinecone shaped clusters.
The varietal itself originated in the Alsace region of France, from there it found its way to Switzerland in the 1300's and eventually made its way to Northern Italy, where it found wide acceptance in the wine world. As with many varieties (think Shiraz vs Syrah) the same grape varieties are often made in different styles based on the geographic region in which the wine is made and it is these differences that are at the root of the difference in style. In France, it is referred to as Pinot Gris, while in Italy it is called Pinot Grigio. At Suhru we focus on the Italian style, striving to make bright, crisp, refreshing Pinot Grigios.
When made in the French style, Pinot Gris are generally speaking made from very ripe grapes which have had more sun exposure, resulting in lush, richer, fuller, flavors with soft acidity. These wines tend to be fuller-bodied, richer, barrel fermented with the intention to age, and often feature tropical fruits notes such as nectarine, melon, mango, and honeysuckle. Typically they are also finished with some residual sugar via stopping the fermentation prior to completion.
Pinot Grigio on the other hand are made with the intention of being consumed and enjoyed within 1-2 years. Light in body and often fermented completely dry, Pinot Grigios lean towards bright, crisp, dry flavors and are usually unoaked which accentuates the bright, crisp zesty flavors of the grape. Whereas with Pinot Gris you are looking for extended sun exposure to create a lush, rich wine when you are making a Pinot Grigio the key factor is acidity. As the grape ripens in the vineyard you are watching the acidity levels. As soon as the acidity starts to drop you know it is time to pick because with this style you are looking for bright, crisp flavors which are enhanced by higher acidity levels in the wine. Common tasting notes for Italian style Pinot Grigios include granny smith apple, meyer lemon, and lime zest. When describing Pinot Grigio our benchmark are the Northern regions of Italy Venezio and Alto Adige not the warmer regions where this variety becomes a little blander in description due to too much heat.
A Closer Look at Suhru Pinot Grigio
Pinot Grigio was one of the first white wines Sue fancied when she first became interested in wine. The wide variation in the Pinot Gris and Pinot Grigios found around the world struck her interest and has captivated her ever since!
This strong interest in the variety has led to trips to France where Sue and Russ toured the regions of Loire, Burgundy, Champagne, Alsace, Bordeaux, Languedoc, and Provence as well as trips to Italy where they spent time tasting their way through Tuscany, Piedmont, Alto Adige, Umbria,to name a few.
When first starting Suhru Wines and deciding on the varieties they would make, Sue knew that Pinot Grigio needed to be one of them. Being based on the North Fork of Long Island, our cool maritime climate offers ideal conditions for this variety as our long hot summers and cool fall nights create an ideal environment to grow the variety.
Our signature wine, the Suhru Pinot Grigio—made in both bottles and cans—is the first wine we chose to make when starting Suhru Wines. Pale straw yellow with an earthy aroma and hints of lemon zest on the nose, the Suhru Pinot Grigio has notes of granny smith apple and bosc pear.
Made entirely of Pinot Grigio fruit, this white wine was fermented and aged entirely in stainless steel tanks, resulting in a finished wine that accentuates the vibrant varietal fruit aromas and flavor while retaining a clean, crisp acidity that compliments the refreshing finish.
Recommended Food Pairings:
The crisp, bright flavors and refreshing acidity of our Pinot Grigio compliments a diverse range of foods. Try a glass of this Pinot Grigio with lighter flavors such as fish, salads, chicken, cheese, or a meatier fish like swordfish.
Some of our favorite pairings include: creamy cheeses like Brie or Camenbert, richers seafood dishes like lobster, scallops, or salmon, and Parmesan focused pasta dishes!Whatever you choose, the bright crisp finish makes this an excellent pairing wine, happy sipping!
This August we are celebrating a few of our favorite summer varieties with a Summer White's Pinot Trio featuring a pre-release of our 2019 Pinot Grigio paired with the 2015 Lenz Estate Pinot Gris, and the 2019 Lieb Estate Pinot Blanc!
Enjoy a personal tasting from the comfort of your home as you taste through a variety of pinot styles from three award-winning North Fork wineries!
One of our favorite things about summer is the plethora of delicious food and drink options available to refresh you after a long day in the sun! Below we've included up a few of our favorite wine & goat cheese pairings for the summer months! Check back throughout the year for more wine & cheese pairings suggestions but today we're focusing on goat cheese, which pairs beautifully with a few of our summer favorites!
Miracle Springs Signal Rock with Brut
This deliciously soft pasteurized goat cheese has a bloomy rind and a layer of ash running through the center. With bright creamy flavors, a hint of minerality and a touch of lemon this spreadable goat cheese pairs perfectly with our sparkling Brut.
The light delicate flavors and touch of brioche in our sparkling Brut compliment the minerality of the goat cheese, beautifully accentuating the flavors of both!
Learn More About Miracle Springs Signal Rock
Catapano Farms Chevre with Pinot Grigio
This deliciously creamy goat cheese is one of our favorites on the North Fork! Made locally at their farm in Peconic, Catapano Farm Dairy has been making award-winning cheeses since 2005! Focused primarily on goats milk, their chevre is the flagship cheese at Catapanos. This deliciously fresh, creamy goat cheese comes in a variety of flavors but the plain chevre and the lemon pepper are two of our favorites!
Pair it with some local peaches, crackers, and a bottle of Pinot Grigio and you have a treat in store! Stop by the farm in Peconic to meet the goats and get a true sense of a local North Fork dairy!
Learn More About Catapano Farms Chevre
Miracle Springs Camembert-Style with Sauvignon Blanc
A beautiful bloomy rind camembert-style cheese, the Miracle Springs Camembert is best when left out of the fridge before serving, Let this cheese get to room temperature and then enjoy the spreadable cheesy goodness and it melts in your mouth!
The rind gives it a nice texture and when paired with the Sauvignon Blanc really brings our the tropical flavors of the wine. Bright and bursting with fruit our Sauvignon Blanc is a perfect pairing for any cheese plate but this duo is a step above the rest!
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People have been making wine for millennium, with the first evidence of winemaking dating back to sometime between 8000 B.C. and 4100 B.C. However since the beginning the challenge has always been how to store the wine once it was made.
Glass bottles were not used in wine on a large scale until the 17th century, although they were different shapes—squat, with large bases and short necks—than the wine bottles today. It wasn’t until the 1820s that glass wine bottles began to resemble the ones we use today.
The main reason for the delay in the adoption of glass bottles for wine storage was that for centuries it was illegal to sell wine in a bottle. There were so many different bottle types (and volume variations) that it was far too easy to cheat, so merchants measured out wine from their barrels into containers that customers supplied themselves to ensure accurance.
In the 17th century that all changed. Up until the 17th century glass bottles were considered a luxury item due to the fact that they were made to order and handcrafted in a wood or charcoal furnace. Bottles were a time consuming product to make and therefore very expensive. However in 1615, King James I decided that English forests were better used to make warships. Wood was in short supply so manufacturers turned to coal, which burned hotter and produced stronger glass.
Sir Kenelm Digby is cited as “the father of the modern bottle” for discovering a process that resulted in stronger bottles that were able to be made and distributed on a wider scale. A controversial adventurer, privateer and alchemist Sir Digby was known for turning sand into gold by adding some secret ingredients (metals and oxides) and using a blower system to get the fire even hotter. His new formula produced glass bottles that were stronger, thicker, darker—and cheaper thus bringing a stronger better suited glass bottle to market.
This discovery made glass more widely available, but it wasn’t until the 1900s that mass production began. In 1887, an English company created a semi-automatic machine that could produce up to 200 bottles an hour. Over the years this process has been pefected and refined to allow modern machines to produce more than 600 containers per minute.
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