This is an interesting food wine, one that will enhance, rather than compete against, most meats. Drink with lamb chops. Recommended. 88 points.
In some ways, New York’s wine regions are ideal for making sparkling wine. The generally cool weather—combined with lake effect in the Finger Lakes and ocean breezes in Long Island—allows grapes to ripen slowly with gorgeous aromatics and natural acidity.
Though it’s a bit more expensive than most of the others, this wine is richer and beefier, with fragrant notes of almond croissants, toasted wheat bread with lemon marmalade, orange blossoms, hazelnut, and honeydew. It’s complex, slightly earthy, and well integrated, with lively bubbles and a puckering acidity.
This svelte sparkler from the North Fork is 100% Pinot Noir, with a bready nose, hints of baking peaches, and golden delicious apples. It has very delicate bubbles and lots of minerality—seashells all over the palate. This is a zippy wine, with lime zest and lots of acidity to balance the creamy notes of marzipan and hazelnut. That bit of toasted nuts is just a whisper, though: this wine is mostly fruit and light, a juicy bite of bosc pear and a squeeze of lime. The only hesitation is a hint of bitter pear peel and grass at the finish. Serious, refreshing wine, perfect to serve with steamed clams piled on pasta.