Like Connecticut’s wines, the wines on the East End of Long Island get better with each passing year. We think of them as “local wines,” reflecting the characteristics of the grapes and climate that is distinctly ours. This chardonnay is dry in the European style, as opposed to overly oaky. it’s a match for seafood of all kinds, as well as chicken, and can act as a foil against a cream sauce. We enjoyed this wine as a sipper, but also against the creamy butter and wine sauce draped across our halibut. This is a truly well-made chardonnay, and a good buy at around $12 a bottle.
Palmer Vineyards (They ship, or you can ferry over for the fun of it and pick it up.)
