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.
Voted the No. 2 best winery on Long Island by the Long Island Press, Pindar Vineyards pours out 70,000 cases of wine each year. Fortunately, this popular spot can accommodate droves of drinkers?the tasting room can host as many as 3,000 guests at any given time. Run by the same family behind Duck Walk and Jason Vineyard, Pindar has also become known for its field of cheery yellow sunflowers, which blossom in the summer months and frequently save Christmas in the winter months. These blooms inspired the name of the 2010 Sunflower chardonnay, an oak-aged limited reserve that pairs well with the crunch of a summer salad.
Ralph Pugliese established Pugliese Vineyards with his wife, Patricia, in 1980, planting the seeds of a family business that since has blossomed. The vineyards' reds and whites, sparkling wines, and ports and dessert wines have earned accolades over the years for their appealing notes and impeccable table manners. While at the winery, visitors can sample varietals made with niagara, riesling, and sangiovese grapes, or enjoy a bottle of wine from waterfront seating on the verdant Pugliese estate.
North Fork Bike Tours leads wine lovers on foot-powered excursions through the picturesque farms, gardens, and vineyards of local wine country. Tours traipse across the North Fork of Long Island and offer a rare, on-the ground view into local wine culture. Riders progress at a leisurely pace over predominantly flat terrain and well-surfaced roads while stopping to enjoy sips at local vineyards. All riders are provided with bicycles that feature baskets for carrying home souvenirs and bottles freshly plucked from the vineyards' wine trees.
Pour & Pedal leads wine lovers on 13-mile excursions through the picturesque farms, gardens, and vineyards of New Jersey and New York's wine country. Tours progress at a leisurely pace over predominantly flat terrain and well-surfaced roads, and riders are provided with bicycles that feature baskets for carrying any bottles bought at vineyards. Tours begin at 10 a.m. and finish around 3 p.m., often passing by seasonal attractions such as antique car shows or live concerts en route.
Waters Crest owners Jim and Linda Waters reap the benefits of east Long Island’s rich terroir to develop and proffer a variety of small-batch boutique wines. The wine-tasting class, conducted by winemaker Jim Waters, will introduce vintner apprentices to a selection of seven wines that cover a spectrum of reds and whites, paired with a specially selected artisan cheese platter that counterpoints complex drink bouquets with solid textures and an earthy sense of humor. Seated at the marble bar in the tasting room, sippers will explore the topography of Waters Crest’s offerings, which may include the punchy and focused 2007 merlot or the oak-barrel fermented 2008 Private Reserve chardonnay. Jim imparts students with vine-ripened truisms, from the fine points of tasting a full flavor range to the differences between drinking from crystal or glass. After the tasting, brain palates will savor morsels of wine-crafting knowledge on a tour of the winery itself. Run a hand over the wood slats of wine-holding barrels in the private cellar as Jim and sommelier Adam Slater convey the intricacies of wine production, from hand-selecting locally grown grapes to blowing and shaping glass bottles around a cork stopper.