It’s always a three-day weekend at local wineries. Though Saturdays and Sundays have traditionally been their busiest days, these venues are starting the party early, ushering in the weekend with Friday specials....
It’s always a three-day weekend at local wineries. Though Saturdays and Sundays have traditionally been their busiest days, these venues are starting the party early, ushering in the weekend with Friday specials.
McCall Wines, Cutchogue
WHEN | WHERE Summer hours: 11 a.m.-6 p.m. Saturdays-Thursdays, 11 a.m.-8 p.m. Fridays, 22600 Main Rd., Cutchogue
INFO 631-734-5764, mccallwines.com
Cattle and cabernet? That marriage of red meat and red wine is on the menu at McCall Wines in Cutchogue, where barrel-aged Bordeaux blends and dry-aged steaks, roasts and ground beef are sold out of the tasting room. The winery raises cattle on site, including beef with origins in northeastern France.
Owner Brewster McCall, whose father, Russ, founded the winery, recently partnered with Claudia Fleming, a chef at North Folk Table and Inn. Her North Fork Food Truck visits McCall Wines Friday nights and serves up burgers made from the winery’s grass-fed charolais beef and with a variety of add-ons such as bacon, mushrooms and fried onions.
“We don’t have a restaurant on site and thought this would be a fun and appropriate event for guests celebrating local food, local wine and local businesses,” McCall says.
McCall’s tasting room has been open since 2009. On Friday nights, all of the wines are available by the glass or bottle in the tasting room, which was previously a stable.
Brian Norman says he makes yearly visits to McCall Wines from Greenwich, Connecticut, for the “great atmosphere, great wine and awesome staff.”
“I love the horse stalls set up for enjoying a great bottle of wine with your friends,” Norman says.
The North Fork Food Truck visits McCall Wines Friday nights and serves up burgers made from the winery’s grass-fed charolais beef and with a variety of add-ons such as bacon, mushrooms and fried onions.
Wolffer Estate Vineyard, Sagaponack
WHEN | WHERE 11 a.m.-8 p.m. Sundays-Wednesdasy, 5-8 p.m. Thursdays and 11 a.m.-9:30 p.m. Fridays-Saturdays, 139 Sagaponack Rd., Sagaponack
INFO 631-537-4771, wolffer.com
Live music featuring a rotating list of local bands gets uncorked Thursday through Saturday nights at the 55-acre vineyard.
“The idea was inspired by all the great music we have for our weddings, and three seasons ago, our management decided to add our lineup for recurring events,” says Jill Heisley, the venue’s marketing director.
There is no cover charge to attend Twilight Thursdays or Sunset Fridays and Saturdays. Guests pay only for what they eat or drink. Sunset Fridays and Saturdays take place at the venue’s wine stand during the summer and in the tasting room the remainder of the year. Cheese and charcuterie plates are served at the estate and wine stand, and wraps are available for purchase at Wolffer Kitchen. Outside food/picnics are not permitted.
The winery is part of a 175-acre estate with a European feel. On the grounds are boarding stables, 39 paddocks, an indoor jumping ring and a Grand Prix field.
“The lively atmosphere combined with the serene greens of row after row of vines provides an experience you can’t get anywhere else but right here in the heart of the Hamptons,” Heisley says.
Live music featuring a rotating list of local bands gets uncorked Thursday through Saturday nights at the 55-acre vineyard at Wolffer Estate.
Shinn Estate Vineyards, Mattituck
WHEN | WHERE 10:30-5 p.m. Mondays-Thursdays, 10-8:30 p.m. Fridays, 10:30-6 p.m. Saturdays-Sundays, 2000 Oregon Rd., Mattituck
INFO 631-804-0367, shinnestatevineyards.com
Shinn Estate Vineyards has had so much success with its Friday Food Truck event featuring Chef Noah Schwartz, whose namesake restaurant is in nearby Greenport, that it plans to continue the partnership through October.
Noah’s Food Truck serves up a seasonal menu of locally sourced fish, meat and vegetables from the North Fork and East End of Long Island each Friday from 4:30 to 7:30 p.m. on the tasting room patio.
Bob Manley, who lives in Meredith, New Hampshire, where he owns a winery, recently visited Shinn Estate Vineyard for the first time, where he says he was made to feel special by the winemaker and tasting room staff.
“They are doing some really creative blends and growing their grapes biodynamically,” Manley says.
Biodynamics refers to the ecological interdependence of the soil, neighboring flora and fauna, and spiritual forces of the cosmos in growing grapes.
Visitors have the option of sitting in the outdoor patio area to savor wine at Shinn Estate Vineyards in Mattituck.
Palmer Vineyards, Riverhead
WHEN | WHERE Mondays-Thursdays 11-5 p.m.; Fridays 11-9 p.m.; Saturdays 11-7 p.m.; Sundays 11-6 p.m. 5120 Sound Ave., Riverhead
INFO 631-722-9463, palmervineyards.com
Enjoy $8 glasses of wine and $5 beers and brick-oven pizza as part of the weekend kickoff Fridays from 4 to 9 p.m. at Palmer Vineyards.
Kait Lieber prepares brick-oven, wood-fired pizza at Palmer Vineyards in Riverhead.
Jamesport Vineyards, Jamesport
WHEN | WHERE Summer hours 11-5 p.m. Mondays-Thursdays, 11-9 p.m. Friday, 11-9 p.m. Saturdays-Sundays; 1216 Main Rd., Jamesport
INFO 631-722-5256, jamesportwines.com
Chefs Jeff Cochrane, left, and Dan Edgett work in the outdoor kitchen at Jamesport Vineyards preparing small and wood-fired flatbread pizza. The vineyards has an anniversary special every Friday from 5-9 p.m. Enjoy two glasses of wine and a wood-fired margherita pizza for $19.86 at the 60-acre North Fork venue.
Nicole Taylor from Quogue feeds her 2-year-old son, J.T, a slice of Margherita pizza at Jamesport Vineyards as Nicole's mom, Tina Winter, also from Quogue looks on. The vineyard hosts Friday nights with small plates and wood-fired flatbread pizza.