At Staten Island Winery, wine enthusiasts transform into bona fide winemakers. They do so under the guidance of Bob Rando, who holds rank as the winery's owner and as an accredited winemaster. Bob and his team walk aspiring vintners through the process, starting with the crushing of grapes and ending with the bottling of finished products. Participants can even choose what kind of wine they make, either by selecting from the facility's list or coming up with their own blend.
A vineyard-lined drive and the panoramas of the Sourlands provide a feast for the eyes to complement the rich taste of Old York Cellars' wines, which include malbecs, syrahs, and chardonnays. After taking in the sights from beneath a shady umbrella on the expansive, stone-accented patio, oenophiles retreat to a timber-frame tasting room and sample from the award-winning wines and chocolates. To support the community, the vineyard also holds regular art exhibitions, holiday events, and meet-the-artist events.
TThe professional, knowledgeable staff at Vintner’s Circle share their love of the wine lifestyle with hands-on wine classes that teach guests, family, and friends how to bottle wines, distinguish between different varietals, or pair wine with cheese. The shop’s unique winemaking courses take aspiring vintners through the accessible four-step process, which begins with choosing wine juices from a selection of more than 50 internationally sourced varieties. Participants then fill more than two dozen bottles with their own vintage. They can emblazon these bottles with custom-designed labels and colorful tops. Vintner's Circle also stocks a variety of gifts for weddings, holidays, and other special occasions, as well as wine accessories and gifts for wine lovers to enjoy year-round. Wine-education classes, corporate events, and team-building events are also on offer.
Brooklyn Winery's team crafts small-batch, artisanal wines in Williamsburg?and if winemaking in an urban environment sounds odd to customers, they can always find out how it works during Tuesday winery tours. The tour guides walk groups through their entire process, from the moment the grapes arrive at the facility to when the cork goes in the final wine bottle, trapping the wine genie inside for good. Of course, the process varies from wine to wine. The team ages some vintages in stainless-steel containers, while the barrel-fermented riesling is aged, predictably, in oak barrels, an old-school technique that originated in prerefrigeration Germany. The result? A quirky riesling with hints of soapstone, mushroom, and honey.
The team doesn't just reclaim old German traditions, though. For their unpretentious 1,200-square-foot wine bar, they also reclaimed most of the building materials. In the cozy, unpretentious bar, visitors sip vintages pulled from wine racks that were once World War II ammo boxes; the walls, meanwhile, were barn wood in a past life, and the bar itself is made from old church pews, completing the aura of modernity rooted in history.
After graduating from Vassar College in 1997, vintner Tom Carroll Jr. continued his education in California, where he taught himself about viticulture and enology to achieve a lifelong dream of opening a winery. Three years later, he returned to his hometown to found Crossing Vineyards on a plot of land situated a short distance from George Washington’s Delaware River crossing. The winery mingles historic charm and pastoral surroundings with modern technologies, such as a sterile HVAC bottling system and solar-energy panels. Tom and his parents, also co-owners, built the facility around eco-friendly winemaking practices, such as composting waste and using cover crops, a technique that prevents topsoil erosion and helps vintners sing the young grapevines to sleep.
Crossing Vineyards' European-style wines have won more than 115 awards in both national and international competitions over the past 12 years. The winery offers tastings and wine-pairing classes in an onsite educational area and hosts an annual summer wine-and-music series on its sprawling, 15-acre property.
John Gizzi and Diann Greco, the American Wine Society?certified wine judges at Make Wine With Us, teach wine aficionados to create their own wines using grapes harvested in Californian and Chilean vineyards. At the start of the nine-month process (California grapes in the fall, Chile grapes in the spring), winemakers-to-be assemble with fellow enthusiasts to learn the intricacies of the trade. Patrons learn to crush and destem grapes in a machine called a crusher-destemmer, named after the device's favorite Germanic metal band. Following the crushing process, a hydraulic press forces juice into barrels, where it shall remain until the conclusion of its sweet, sweet metamorphosis.
At the end of the nine-month period, newly minted winemakers lean on family and friends to fill, cork, and custom-label the finished product. Budding vintners then tote home their vintages to share with family, friends, and robot butlers with built-in carafes.