Southampton's cup currently runneth over with awards, so grab a menu and cleverly place your mouth beneath its cornucopic outflux. Start lunch, dinner, or High Beer with an appetizing cup of New England clam chowder or potato ale soup with bacon and cheddar ($5 each), before hitting the pub favorites. Wrap your lips around a tall, frosty mug full of the brewer's burger and french fries ($9, add cheese, sautéed onions, bacon, or mushrooms for $0.75 each) or a crispy order of lager-dipped fish and chips ($14 lunch, $18 for a dinner portion). For a hearty pub dinner, pair a flounder stuffed with crabmeat ($22) and side of sweet potato fries ($6), crushing your appetite beneath the sheer weight of flavor. Check the on tap menu for a saliva-stimulating selection of micro-brewed beers, ales, and Olympian ambrosias, or ask your server to recommend the best pairing for your entree, your complexion, or the beer you just had 12 seconds ago.
Established in 1997, the vines at Jason's Vineyard are now a fully mature 17 years of age, producing a wide variety of wines that includes two chardonnays, two merlots, sauvignon blanc, and many others. Their perfected roster of wines also includes a Golden Fleece blend, a clean, fruity wine whose grapes are guarded by dragons. Each wine can be sampled at the winery, built in 2009, where visitors may also purchase bottles, snack on cheeses, or enjoy time at a main bar shaped like a Greek trireme.
When the founders of Clovis Point Winery first laid eyes on the 10-acre plot of North Fork farmland, they knew they had found the perfect spot to transform their vision of a boutique winery into a reality. The plot hit everything on their checklist—sun-swept fields, accessibility, and a picturesque 1920s potato barn that would later be transformed into a tasting room complete with mahogany doors, bluestone floors, and a heated patio overlooking the vineyards. The barn isn't Clovis Point Winery's only nod to the past. According to the New York Times, which lauds the winery as “emblematic of the versatility of some East End boutiques,” the name stems from stone spear tips believed to originate from the Clovis people, a tribe of Indians who inhabited North Fork during the Paleolithic Age.
Today, the winery has grown to span 15 acres of merlot, cabernet franc, and chardonnay vines, which winemaker John Leo ferments into award-winning wines. He also maintains the founders' original vision of keeping production on a smaller scale, producing only 2,000 cases per year to ensure that each bottle has the interesting flavors and easy-going personality reflective of its small-town upbringing.
Just outside of Naples, Italy in a town called Dugenta, Salvatore Diliberto's family crafts its own wine each year and stores it in the cellar of the castle next door. Though miles away from the vineyard and the old stone building, Diliberto carries on the Old World techniques at his Jamesport winery, where he tends to several acres of vines including franc and chardonnay. He presses the grapes, barrel ages the wine, and bottles it with Diliberto labels—some of which bear an artistic rendering of the castle in Dugenta.
In his tasting room, Diliberto presents his specialty wines to guests during a tasting experience designed to transport them to his ancestral home. He forgoes the bar experience in favor of the small table settings that one finds staggered outside an Italian café. A mural on one end of the room further heightens the sense of travel, trading the North Fork for the bustling streets and sentient traffic lights of a Tuscan mountain town.
With two locations and 140 acres of picturesque land, Duck Walk Vineyard remains a popular presence on the Long Island Wine Trail, having been voted in 2013 as one of the top wineries in Long Island by "Best of Long Island". Tastings of the winery's many vintages, including reds, whites, ice wines, and fruity dessert wines, draw crowds of visitors to both of Duck Walk's spacious facilities, where live music dramatically shatters listeners' emptied glasses. The festive atmosphere here also makes it a prime setting for weddings, rehearsal dinners, and other private events.
Pour the Core: A Hard Cider Festival celebrates the revival of hard ciders and perries brewed from apples and pears. For the festival, the tree covered-landscape just outside of Peconic Bay Winery in Cutchogue fill with more than 30 local and international ciders including Peconic Bay Winery’s True Believer, Angry Orchard, and Magners from Ireland. Seminars teach patrons about all the ways to use versatile cider, from stirring into cocktails to mixing up in cupcakes and pork shoulder. A How to Make Hard Cider seminar demonstrates how to brew hard cider from nonalcoholic cider at home, covering the entire process from picking the right apples to forcing carbonation back into the opened bottles.