Mandatory
21 Years of
Age to consume
Alcohol
Planning a Vacation or Weekend getaway on the North Fork?
We recommend several places to lay your weary heads to rest.
Dinner suggestions, you bet!

Introduction to Wine Tasting

Definitions & Food Pairing Suggestions for Wine Tasting, Understanding & Enjoying

We prepared this small guide to assist both newcomers and past customers of the East End Vineyards to wine tasting. There is much more to wine tasting than downing as many wines as possible for a few dollars. We also urge our guests to become familiar with some wine “lingo” prior to your day in the Long Island Vineyards. Learning how to taste wines is an adventure that will deepen your appreciation for both wines and winemakers. The most important aspect of tasting is its smell. Most of tasting something is experiencing its aroma. Eventually you will also know what food compliments your favorite wines. Simple foods with complex wine and complex food with simple wine is the general rule. This allows for the wine to stand out and to blend with the food.
So if you are new to wine tasting or even if you ventured out in the past, here are a few hints to achieve greater enjoyment on your future trip with East End Wine Tasting Tours service:
• Avoid consuming alcohol in your provided transportation prior to wine tasting. You would be defeating the purpose of the tasting experience. Note: We do NOT provide alcohol to our guests; water and soft drinks only.
• Avoid smoking prior to tasting; but sometimes this is not possible.
• Avoid perfumes, colognes and lipstick; this may not be possible either.
• Avoid gum, mints or candy; this is definitely a possibility.

The front, back and sides of your tongue contain taste buds. All these taste buds are capable of detecting sweet, sour, bitter and salty flavors. Prior to taking you first taste, ‘smell & swirl’, perhaps smell and swirl again. Next bring the glass close to your nose and take a deep sniff. Your sense of smell is the most receptive with the first try, so take a minute to identify the aromas of the wine. Next take a sip. A good wine grabs your taste buds from the first sip. Your taste buds will capture your attention and soon the body of the wine picks up where the first taste stops. Swish the wine around in your mouth to get the most out of your taste buds. This action will allow all of your buds and your sense of smell to interact in the detection of the finer flavors of the wine. There are different “bodies” of wine such as light, medium, full body, robust and more. Red wines are rather complex and require a bit more attention as how to taste the flavors and carry the aromas to the back of your throat. Now, are you beginning to understand why it is important to adhere to the hints given? Again, try not to smoke, wear heavy perfume, avoid mints and do not drink prior to your wine tasting. You will waste your money, your time and the purpose of your wine tour excursion.
If you enjoy a wine at your tasting, purchase a bottle and have your lunch with it. See below for wine types, of which many can be found on Long Island and food pairing suggestions. You will also find restaurant and Bed & Breakfast suggestions if you will stay on the lovely East End for a few days.
Please also find disclaimer on bottom of document.

Wine Definitions:

Acids - Acids give wine tartness. Several acids are in the grape before fermentation and others arise afterward. Acids make a wine seem crisp or refreshing.
Balance - A wine has balance when four components are in proportion: alcohol, acidity, sugar and dry extract. The balance is harmonious when none of these characteristics dominates.
Fermentation - Is basically the process of turning grape juice into alcohol. It is the process of taking the naturally occurring sugars in the grape and converting them into alcohol through the use of yeast. Fermentation is complete when the temp is too high or too low, when the sugar runs out or when alcohol level attains about 15%.
Barrel Aging - Fermented wine is stored in wood, cement or steel type barrels and left to age. It is an optional final step of making a wine and is beneficial for any color wine that needs more time to settle and develop before it becomes drinkable.
Barrel Fermentation - Is the process of letting grape juice sit in large wooden barrels, generally oak, during which time yeast turns sugar in the grapes into alcohol and the juice is converted into wine. This oak process is beneficial to white wines since they lack the tannins of red. (Tannins are a key component of wine & refer to the bitter taste that is the result of the wine's contact with the skin, seeds or stems of the grape during fermentation. Tannins are generally found in red wines. Since they are required for wine aging, thankfully for whites, tannins can also be found in oak barrels.) Since the fermentation process occurs while the wine is soaking up the oak flavor, the wood flavor is weakened. This will leave the light flavors of butter, spice and oak in the wine, instead of an intrusive woody taste.
Body - It's all about how thin or thick the wine feels in your mouth. "Light-Bodied" wine dictates a thin feeling. A "medium bodied" wine means that a wine is full-flavored. "Heavy-bodied" means that the wine is robust (some LI vineyards don't care for the term Robust when it identifies their wines), round and a very rich feel.
Finish - the overall taste that is present in your mouth just as you are swallowing. The weight of the finish depends on whether the wine has a full body (long finish) or light body (short finish). Finish may become confused with "Aftertaste"; as the aftertaste should stay in your mouth well after the wine has been swallowed. Generally, a higher quality wine will have a long savory aftertaste lasting 20+ seconds and a "value" wine will have a short aftertaste.
Nose - Many wine lovers prefer to say "nose" but what is meant is the smell or aroma of wine. The nose is the immediate sense just after you swirl the wine in your glass.
Breathe - Permitting a wine to breathe simply allows the wine to contact oxygen. When you open a bottle of wine it begins to breathe. When you pour wine into a glass, it breathes even quicker. Letting a wine breathe helps soften the tannins (discussed previously) and develops the nose or aroma. So deep reds and sharp whites will benefit from this process but light reds, light whites and rose wines will gain nothing since they have minimal tannins.

Wine Types & Food Pairing Suggestions:

Chardonnay: White grape known all over the world. The grape absorbs oak well and its taste will change from crisp & steel to butter & vanilla as a result of oak fermentation. Food Pairings: Goes well with full flavored dishes that have been grilled, roasted or sautéed. Also lobster, shrimp, white meats (chicken, turkey, pork), butter, cream, spinach
Complex Wine: Has multiple characteristics all blended in a harmonious mix. This wine can be any color; but takes years of aging for a bottle to acquire and balance the variety of tastes and smells that give it its name. The balance of different flavors and scents is distinctive of a great wine.
Cabernet Sauvignon: A red wine grape found in every wine region. A combination of Cabernet Franc & Blanc grapes, it possesses high concentration of tannins, allowing it to age well; but will soften over the aging time. Black currant and cedar flavors. Food Pairings: Usually NOT with seafood. Beef, duck, lamb, roast chicken, wild game, mushrooms.
Cabernet Franc: Less popular than it's sister, Sauvignon, and less tannic, this red wine grape provides a softer and fruitier alternative. Food Pairings: Poultry, lasagna, salmon & tuna.
Gewurztraminer: Means "spicy". Mainly grown in Germany. It is a white wine grape that can produce super-sweet dessert and even very dry wines. Food Pairings: Rich flavors for fresh fruit. The full flavor types for chicken, fish (not simple/mild fish dishes), turkey & cheese.
Ice Wine: Rich dessert wine made from grapes that were frozen before picked. These are rather expensive because of the difficulty to produce these wines.
Merlot: The most popular red wine grape as it is a softer brother to Cabernet Sauvignon. Usually black cherry and plum flavors, along with light vanilla oak are some characteristics. Easy wines to drink and found as dry, fruity and smooth. Merlot is considered to be a good introductory wine for red wine drinkers. Food Pairings: Tuna, salmon, beef, duck, goat cheese. Avoid most fish & crustaceans.
Dessert Wine: Is a sweet, sometimes syrupy and smooth wine meant for post meal. It is usually paired with a dessert or served on its own. Grapes used in this wine are picked late in the harvest season so that more water can evaporate from within the grape, leaving more sugar. Higher amounts of sugar encourage dessert wine to be sold and served in smaller amounts.
Late Harvest: When a vineyard harvests the grapes a bit after peak season and ripeness, the resulting grapes will be more concentrated. These late grapes usually create very sweet wines.
Petit Verdot: Highly tannic red wine grape which is generally used for blending, especially with Merlots. In result it helps strengthen the tannins.
Port Wines: Is a fortified wine that is made by adding brandy during fermentation which then kills the yeasts and thus halts the fermentation process. The wine is then "sweet" and high in alcohol content. Food Pairing: The rich and sweet flavor is generally a good companion to chocolate or the flavors of Blue Cheese. Should not have Port with food.
Riesling Wine: Is a white grape variety which originates in the Rhine region of Germany. They are dynamic, food favoring wines and have a powerful and distinctive floral and apple-like aroma. Food Pairing: Pan fried in butter trout, grilled or sautéed sausage, ham, veal, simple chicken dishes, lobster.
Sauvignon Blanc: This white wine grape is grown all over the world but the flavors can be different depending on the climate where it is grown. Warm regions will produce fruity flavors (grape fruit, lemon), while cold areas will bring out grassy tones. Food Pairing: Crab, scallops, shrimp, smoked seafood, chicken, pork. Should avoid light fish, oysters, sushi, lamb, heavy cream sauces.
Sparkling Wine: Is a wine with high levels of carbon dioxide, making it fizzy or bubbly. The carbon may result from fermentation either in a bottle, in large tanks that can withstand the high pressure or direct injection. Direct injection of carbon dioxide produces large bubbles (as found in soda) but dissipate quickly. A process called Charmat which is a secondary fermentation in glass-lined bulk tanks and is bottle under pressure. Another method considered traditional, methode champenoise, is when the wine remains in the bottle in contact with the yeast for one to three years (a secondary fermentation) producing bubbles for more complex wines. Can you guess who invented this process? If you understand the process to making champagne wines is a bit pricey, you should be able to guess. Well, in fact, it is Dom (Pierre) Perignon, known for the $125+ bottle champagnes. Sparkling Pointe on the North Fork produces Champagne wines and is well worth the visit for the tastings and price. Grapes used are generally Chardonnay, Pinot Noir & Pinot Gris.
Gourmet Type Lunch Offering / Bistros & Restaurants Also
A Lunch is offered and often included in all packages offered, but can be deducted if customer wishes to bring their own. We encourage clients to eat something during the day. The guest can choose from a list of menus found on the website. Unfortunately our guests can only choose one menu. The Gourmet markets (Farm Country Kitchen & Love Lane Catering) are licensed food handlers and have been visited/ visual inspection by Roadmaster Limousine Service. They will take into account any food allergies as long as they have been warned.
Cold Platters for groups larger than (2), can be purchased in addition to lunch, or if guests prefer not to have a boxed lunch. These cold platters are listed as “Menu 5” on the Lunch Menu Tab and are priced separately from any package found on this website. They would be an additional cost. Please contact us if so desired.
Lunch at a local restaurant via Menu 6 (Amano) & Menu 7(Comtesse Therese) in lieu of a boxed lunch is available and can be selected. We have special menus (Pre Fixe) along with affordable pricing for this lunch alternative. This is exclusive thru East End Wine Tasting Tours. Wine tasting and Lunch at Comtesse Therese Bistro is available. The tastings are found on the wine flight listing to the left. Limited seating; must make reservations. Upon choosing a bistro lunch, all pricing is included except for gratuities for the lunch. If you desire (and we do recommend you try), order wine tasting flights at the Bistro while you dine.

Hotel, Bed & Breakfast, Vineyard Estate Recommendations*:
Cliffside Resort Condominiums on the Sound in Greenport. There you can recharge after a day in the vineyards and enjoy a dip in the pool and take in a beautiful sunset. (www.thecliffsideresort.com)
Shinn Estate Vineyards also offers the "Farmhouse"; (4) elegant & modern appointments at a world class vineyard. If you enjoy a getaway off the beaten path, then Shinn Estate Farmhouse it is.
Seatuck Cove House is an elegant waterfront Bed & Breakfast lover looking Moriches Bay on the south shore of Long Island. Only (5) suites so book early. (www.seatuckcovehouse).
A favorite is Sannino’s Bella Vita Vineyard, Bed and Breakfast. One exclusive Tuscany Suite overlooking the vineyard. Also you can learn to make your own wine at their custom winemakers’ center. www.sanninovineyard.com
The North Fork Bed and Breakfast Association offer more than a dozen homes including beachfront, historical and other bed and breakfast options. This association has been in existence for over fifteen years. Each B&B is unique, but all share in their commitment to guest comfort and adhere to the highest standards. Several will offer packages which includes limousine service to the vineyards. Contact Roadmaster Limousine for information on particular Bed & Breakfast Inns. www.nfbba.com
Wish to stay on Shelter Island, there is the Pridwin Hotel(www.pridwin), Chequit Inn (www.shelterislandinns.com) and the unique & romantic Sunset Beach with a stunning French restaurant and a night time atmosphere that can’ t be matched(www.sunsetbeachli.com). If you decide to stay on Shelter Island, we can pick you up in Greenport with a limousine as you disembark the Greenport Ferry and take you on a journey of wine tasting.

Restaurant Suggestion*:
There are several Inns and restaurants on the North Fork. A quick search on the internet will reveal many of them. Recent reservations by Roadmaster Limousine customers and friends have been: Comtesse Therese Bistro, Jamesport Manor, Amano Osteria & Wine Bar, Claudio’s, Cooperage Inn, North Fork Table Inn and Blackwell’s in Wading River.
We recommend Amano, Comtesse Therese, Cooperage Inn and North Fork Table.
Further west we recommend Blackwell’s and La Plage in Wading River and F.H. Rileys in Huntington.
Limousines / Transportation:
Transportation provided by Long Island Roadmaster Limousine and Associates range from Lincoln Town Cars (2-3) passengers up to (50) passenger coach buses. Stretch Limousines, SUV (Ford Expedition, Cadillac Escalade, Hummer) Limousines and Limo Buses can also be provided. Parties of 11 or more passengers will be handled by an authorized carrier. Vehicles will be regulated by N.Y.S. (New York State) D.O.T. (Dept of Transportation).