Experience East End Wine with Anthony Nappa

The North Fork has the most unique micro-climate and growing conditions, making it one of the most premier cool-climate places to make wine in the world,” raves Anthony Nappa, winemaker at Anthony Nappa Wines. Nappa will be on hand at Dan’s Harvest East End, a food and wine tasting event with over 30 local vineyards and 20-plus restaurants and purveyors, on Saturday, August 22. Here, he discusses what drew him to the North Fork and why drinking local is important.

What are you most looking forward to about participating in Harvest East End this year?
Getting to see everyone! Our industry colleagues, wine club members, friends and neighbors. We are so busy with everything we never get to catch up with people, and this is the one big party our whole industry throws together. Don’t miss it!

What are some wine-tasting tips you can offer to people coming to your vineyard, and in general?
When visiting wine country to taste, experiment outside of your comfort zone. Try new things. One of the best attributes of Long Island Wine Country is our diversity in grapes grown and wine styles.

What is the best pairing of food and East End wine?
Seafood! There is nothing like just-caught local fish from Southold Fish Market. Our wines are acid driven and pair perfectly, not just our whites and rosés of course, but our medium bodied low oaked reds show great! Try an untraditional summer pairing like a slightly chilled red wine and some fresh fish or shellfish.

One East End wine everyone should try at least once in their life:
My go-to wine and recommendation would have to be the Lenz RD (recently disgorged) Sparkling. It’s often aged over 10 years on tirage before being disgorged. It is rich and savory, with lots of bready and cheesy character, reminiscent of Parmigiano Reggiano. Because each batch and vintage is RD with varying amount of lees contact, each time it’s a bit different.

What drew you to work in the East End Wine industry?
I grew up in Massachusetts, and after getting into the wine business I wanted to be on the East Coast. The North Fork has the most unique micro-climate and growing conditions, making it one of the most premier cool-climate places to make wine in the world.

What key factors are helping East End wines increase in quality and reputation outside the region?
The quality of local wines keeps getting better and better. With Long Island sustainable winegrowing, the quality of the local grapes keeps getting better and better. With all of this, the region continues to attract new and talented people, consumer interest in our wines and an increased reputation from critics.

What are some of the biggest challenges facing the East End wine industry?
The biggest challenges facing the sustainability of our wine region are mostly financial—land prices, cost of living, cost of doing business in New York; labor, taxes, energy, as well as suburban pressure…Moreover, every purchase of local wine keeps jobs in our community, money in our local economy and land in farming and out of development, so drink local wine!

Where do you see East End wines in 5 years?
I think we will see continued leaps in quality, for me personally. I continue to gain a better understanding of the local climate and natural balance of specific grape varietals that grow here. My goal is to accentuate and showcase the uniqueness of this place and try new wines and styles that represent honest and unadulterated expressions of the North Fork.

What are some of the biggest challenges facing the East End wine industry?
The biggest challenges facing the sustainability of our wine region are mostly financial—land prices, cost of living, cost of doing business in New York; labor, taxes, energy, as well as suburban pressure. Wine on the world market is a commodity, produced in factory farms, controlled by large corporations and imported cheaply from places with low costs. We can’t compete on price, but we do on quality. Moreover, every purchase of local wine keeps jobs in our community, money in our local economy and land in farming and out of development, so drink local wine!

Describe the relationship between East End Wine and the agriculture, aquaculture and overall East End culinary culture.
Our small farms, fishing, wineries and restaurants, together are on the path to creating something unique. A true localized cuisine that is reflective of this place, a symbiotic relationship supporting the whole environment and agriculture system to the table.

What are a few insider tips for touring East End Wine Country?
1. Have a plan; you can only hit 3–5 wineries in a day, don’t rush, enjoy yourself

2. Come during the week or off-season; serious wine aficionados can get more attention and information,

3. Get off the beaten track; although great wine can be had at the bigger venues, avoid crowds and groups in the smaller tasting rooms where oftentimes, it’s the only place those smaller production wines are available

4. Relax! Its only wine, and you’re on vacation

Make a toast to East End Wine:
Nella botte piccola, c’è il vino buono

Dan’s Taste of Summer kicks off with Dan’s GrillHampton on Friday, July 17, and continues on Saturday, July 18, with Dan’s Taste of Two Forks, both at Sayre Park, 156 Snake Hollow Road, Bridgehampton. Dan’s Harvest East End, the can’t-miss food and wine classic, rounds out the trio of events on August 22 in Cutchogue. For more information on all three events, including tickets and VIP packages, visit DansTaste.com.

Anthony Nappa Wines, available at The Winemaker Studio, 2885 Peconic Lane, Peconic. 774-641-7488 winemaker-studio.com