Suhru Blog

Best in Class Rosé at the 2022 Finger Lakes International Wine Competition

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

Cooking with Suhru: Blackened Fluke Tacos + Dry Riesling

Summer brings many things—long days, warm weather, the opening of pools, time spent on the water, lazy days at the beach, and in my house endless talk about fishing and a fully stocked fish freezer!

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.

Fluke Taco Recipe

Best in Class at the 2022 New York Wine Classic

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!

Cooking with Suhru: Smoked Chicken & Cabernet Franc

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

Cooking with Suhru: Fish & Chips with Pinot Grigio

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:

1. Cook the whole meal on the grill outside to keep your house from smelling like fried foods.
2. Don't bother peeling the potatoes, the little bit of potato peel adds some nice texture and flavor to the chips.
3. Be sure to pickup some malt vinegar and dowse the whole plate before digging in. Enjoy!

Learn More about our Pinot Grigio

New Release: 2021 Pinot Grigio

With the warm days quickly approaching it could not be better timing to be releasing our 2021 Pinot Grigio. Consistently one of our most popular wines, Pinot Grigio is a staple of the Suhru Wines brand. Crisp and bright with delicate fruit notes we make an Italian style Pinot Grigio as opposed to the French style Pinot Gris which tends to dominate the American market. If you are interested in learning more about the difference between the two, checkout our "History of a Grape: Pinot Grigio vs Pinot Gris" blog post from a few months back!

A Note from our Winemaker

The 2021 vintage brings a slightly different winemaking approach as we have blended a small amount of Finger Lakes grown Pinot Grigio into this wine. The choice was made to blend vineyards and AVAs into this single wine to allow for a richer mouthfeel which is achieved through higher pH. The Finger Lakes grown fruit was picked two weeks later than our North Fork fruit, bringing forth a wider range of fruit notes including peach and hints of apricot.

With this style of Pinot Grigio the goal typically is to have a bright acid driven style that typically is at the expense of a low pH however by blending fruit from the two AVAs one with a lower and a second with a high pH it allows us to achieve a little higher pH overall which brings increased mouthfeel to the wine.

Tasting Notes for the 2021 Pinot Grigio

Made from 100% Pinot Grigio fruit, this white wine was fermented and aged entirely in stainless steel tanks. It did not undergo malolactic secondary fermentation and was not barrel aged, resulting in a finished wine that accentuates the vibrant varietal fruit aromas and flavor while retaining a clean, crisp acidity.

Pale straw yellow with delicate fruit notes on the nose. Light apple notes and rich pear on the pallet with a hint of lemon showcase the round mouthfeel and rich texture on the pallet. The bright flavors and refreshing acidity offers a diverse range of food compliments. Try a glass of this Pinot Grigio with lighter flavors such as grilled fish, fresh salads, spring and summer cheese plates, lobster, and shellfish.

Pinot Grigio is an excellent wine to pair with any meal although a few of our favorites include BBQ Lemon Garlic Shrimp on top of Grilled Sourdough Toast and Seared Sea Scallops, both excellent options this time of year with the weather warming and warmer temperatures meaning that alfresco dining is back baby, happy sipping!
 

Learn More about the 2021 Pinot Grigio

Bud Break

Spring has arrived and with it comes the beginning of a new growing season on the North Fork. Over the past month the buzz has begun in the agriculture community as plant nurseries open their doors and farm stands apply a fresh coat of paint to prepare for the coming season. In the wine industry attention turns to the vineyard as vineyard crews finish the winter pruning and eyes turn to the shoots of the vine to watch for bud break. 

The start of a new season in wine country begins when there is new growth on the vine, also known as bud break. The warmer weather of Spring causes the soil to warm up and alerts the vines that it is time to wake up from their winter sleep. The sap begins to flow and the buds form new leaves. For the winemaker and team, all eyes will be on the growth of the vines and managing the vineyard until harvest.

Bud break is quickly approaching and all eyes have turned to the vineyards as the first bud marks the beginning of the 2022 growing season!

More Behind the Bottle

Suhru Wine Dinners

One of the deep joys of wine is pairing it with a meal. At Suhru Wines we belive wine is best enjoyed among family and friends over a delicious meal. With that in mind we are thrilled to share two great wine dinners coming up this Month on Friday, March 4th and Monday, March 7th, one of each of Long Island's two forks. 

 

 

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Friday, March 4th at Hamlet Green in Hampton Bays, NY

Enjoy Suhru Wines with your meal at The Cottages at Hamlet Green's weekly Dinner Pop Up hosted by Dayna Corlito, available by reservation only. Reservations are available 5-9pm. 

The three-course $50 prix fixe menu, prepared by Chef  Karl McDermott features escargot canapés, potatoes au gratin, poached pears, curries shrimp, grilled salmon, drenched chicken breast, lamb sausages, gateau au chocolate, tarts aux pommes, creme brûlée and more! Your choice of starter, main, and dessert with each course paired with a complimentary wine pairings from Suhru Wines. 

 

 

Monday, March 7th at Grace & Grit in Southold, NY

Join winemaker Russell Hearn and acclaimed Chef Adam Kaufer for a six-course wine dinner at Grace & Grit on Monday, March 7th showcasing the best of the North Fork!

This intimate six-course meal prepared by Chef Adam will take place at Grace & Grit (55750 Main Road in Southold) with seatings available at 6pm and 8:30pm. Reservations are required for this limited seating event. Tickets are $125pp and include all six-courses and the wine pairings listed below.

Enjoy commentary on the wines by Suhru winemaker Russell Hearn throughout the dinner.

Cooking With Suhru: Mac & Cheese

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 Merlot and you have a perfect night in!

So without further ado...

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Tom's Famous Baked Mac & Cheese

Ingredients:

• 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

Directions:

1. 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.
2. 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.
3. 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.
4. 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. 
5. 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.
6. Cook the macaroni following the instructions on the box for al dente.
7. 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. 
8. Once the macaroni is finished cooking, drain and pour into the cheese mixture. Add the cubed ham and mix until well combined. 
9. Pour the macaroni and cheese mixture into your baking dishes. Top the mixture with your shredded cheese and sprinkle with a dusting of paprika.
10. 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.
11. Serve with a bottle of Merlot and enjoy!

For more Recipe and Pairing Suggestion, checkout Cooking with Suhru!

 

Cooking with Suhru: Shiraz & Roasted Lamb Roulade

One of my favorite things about the winter months is that when it is cold outside all I want to do is stay in and cook delicious meals! One of our latest activities was roast leg of lamb roulade over a bed of root vegetables.We paired it with a glass of Shiraz and enjoyed this delicious Sunday roast with family and friends! 

Given our family's Australian heritage (winemaker Russell Hearn was born in and grew up in Australia) lamb and Shiraz are a regular occurrence on our dinner table. There is something about the soft, spicy hints of pepper and ripe red fruit notes that make Shiraz, Australian style Shiraz in particular, such a fantastic pairing with lamb.

When it comes to roasted meats we often find ourselves experimenting with new recipes, our latest roast was inspired by Hostess at Heart's Roasted Leg of Lamb Roulade recipe with the addition of garlic and rosemary (because in this house nothing is roasted without being slathered in garlic and rosemary). No meal is complete without a vegetable and one great trick I discovered years ago is to fill the bottom of your roasting pan with whatever vegetables you have on hand, I usually opt for potatoes, carrots,  quartered onions, more garlic and either broccoli or Brussels sprouts. As the meat cooks the fat and the drippings will baste your vegetables, infusing them with a delicious roasted meat flavor. Plus this one pan method makes cleaning up a breeze. Happy roasting!

Learn More about our Shiraz