|
"Paumanok Vineyards is Long Island's champion of chenin blanc, the charmer of the Loire." -- Peter Gianotti, Newsday, April 4, 1999 "More than once, the quest for exactly the right Long Island wine to wash down shellfish - no small culinary issue on the East End - has pointed to Paumanok's chenin blanc." -- Howard Goldberg, New York Times, April 24, 1999 Given the bone-dry chenin blanc's [1999] bracing grapefruitlike acidity and (temporarily) subdued fruit, Francophiles may find it reminiscent of Muscadet and comparable in its application...lubricating maritime first courses: oysters, clams, mussels, shrimp and the like. In broiling summer, when the chenin will surely be more open, it will quench a post-tennis thirst and be welcome with fishy predinner nibbles. -- Howard Goldberg, New York Times, April 30, 2000 |