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.
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.
In 13 words, New York Magazine succinctly described the low-key, yet decidedly cultured vibe inside Barcibo Enoteca: " The wine list is gigantic, the post-Lincoln Center crowds are surprisingly not." From its station adjacent to the illustrious concert hall, the intimate, two-level wine bar trades exclusively in Italian varietals—more than 130 bottles, to be exact. With a little advice from the knowledgeable staff, diners can imbibe on Tuscans and Piedmontese, as well as more uncommon wines such as as Mesa Buio and Foradori. The wine list includes 40 options by the glass and also features artisan bourbons and craft beers. To complement the libations, a menu crafted with sharing in mind features such Italian flavors as grilled sweet sausage risotti, baked veal meatballs, and prosciutto Panini. With 65 seats, Barcibo Enoteca is an expansion of its nearby sister wine bar, Bin 71. Guests dwell in two dining rooms, nestling into high leather booths with marble tables illuminated by Edison-bulb lanterns.
Vino brings the authentic tastes and surroundings of an authentic Italian wine bar to New York's Upper East Side. The Italian wine flight transports three to five ombras, the traditional Italian term for a tasting or pour, to the awaiting lips of its parched patron, giving palates an elegant tasting experience and frequent flier miles for vacation loving libations.
CLOS Wine Bar owner and certified sommelier Mine Ayberk personally chooses every option on the bar's wine list, focusing especially on Old World, single-vineyard wines. As it turns out, Ms. Ayberk's selection has more wines than her bar has seats. With enough space for just under 20 guests, CLOS carries an intimate aura, surrounding visitors with warm tones, handcrafted finishings, and works from local artists. Clambering across the hardwood floors, the CLOS staff doles out specially prepared gourmet plates designed to enhance the wine-drinking experience. But much like its owner, the bar's staff members aren't just shadows in the background: each is a certified sommelier, and each speaks multiple languages. This means guests can enjoy some European pizzazz without having to join a pen-pal program for adults.
At DTUT, the baristas and bartenders want you to linger, day or night. During the day hours, floor-to-ceiling windows allow sunlight to flood a smattering of tables, encouraging guests to take a seat and get lost in a book while sipping coffee or tea. Whereas after dark, the cafe's dim lighting from an eclectic drop-light chandelier and flickering candles coax folks to intimate tables for a whiskey or craft beer from the full bar. Diners can also relax on a cozy mix of thrifted couches, which add to the eclectic vibe established the walls covered with local art and quirky decor. It's this night-time setting that makes the cafe an ideal spot for a date, during which lovers can make eyes over fondue and wine, also known as Love Potion No. 9.