LIWINEDAD

  Sunday, 04 September 2022, the day before Labor Day, is a warm sunny day, so a good reason to gather family and friends in the backyard for steaks, seafood, and wine.  To open the day, we started with a side-by-side tasting of two Pinot Niro’s from Seabold Cellars , the same vintage but different vineyards (Fig 01).   The wine was outstanding, and a follow-on post discusses everyone’s thoughts on the wine.   The beef was one of the two main Entrees and weight in at about 12 Lbs.   before grilling (Fig 02).   McCall Wines Grass Feed steak and some mid-western corn-finished beef via Stew Leonards .   Both grilled up fine and served medium rare (Fig 03).   There was a very noticeable difference between the two, with a separate write-up to follow.   The second entrée is a home concoction called a “bucket of shells” and is about 15 lbs of seafood (Thank you, New Wave Seafood ) steamed in white wine, garlic, and chorizo broth.   Accompanying the entrees are Sautéed Mushrooms , Caramelized

  After lunch at Barrow Food House , it was on to McCall Wine, two events in one place.   First, is the wine tasting discussed previously, and the second is McCall Beef.   McCall Wine is well set back on the south side of the main road in Cutchogue, just before Pellegrini Vineyards ( McCall Wine Google Map ).   To the back of the patio is a tasting barn, and beyond the bar on the inside is a separate room full of freezer cases packed with farm-raised beef ready for picking (Fig 01).   A cattle ranch should not be surprising as Long Island has a long history of Cattle ranches, having the first one in the U.S. and dating back to the mid-1600 in Montauk.   McCall Beef Cattle has a unique history; starting to raise cattle in 2010, selecting a rare breed in the U.S.   McCall selected the Charolais Cattle , which can trace back their origins to the late 800s C.E. (Fig 02).   The cattle are free range, Grass feed, within a minimal intervention environment producing fine quality beef.   T

  After lunch at Barrow Food House , it was on to McCall Wine, two events in one place.   First is the wine tasting, and the second is McCall Beef which requires a separate discussion.   McCall Wine is well set back on the south side of the main road in Cutchogue, just before Pellegrini Vineyards ( McCall Wine Google Map ).   Turning on a gravel road takes you to the back of an old barn to a gravel parking lot with a view of the vineyard just beyond (Fig 01).   The rustic vibe continues, approaching the tasting room built into a barn (Fig 02).   The theme continued as we were seated on the outdoor patio with fantastic views of the fields and vineyards (Fig 03).   The team greeting is warm and friendly, leaving the impression that you will have some wine and conversation with close family members who are highly versed in wine.   There are two menus, one for tasting (Fig 04) and one for bottle selection listing McCall’s entire portfolio (Fig 05).   As it has been a while since explori

  A week later, we are back on the road again to grab lunch, explore a new winery and ranch then do two pickups.  Four stops and 183 miles later, we had delicious lunch and lots of wine to replenish our stock (Fig 00).  The first stop was at Barrow Food House , a wonderful place to have lunch, which we found, through Sparkling Pointe Vineyard .   A few weeks ago, Barrow Food House provided the Lobster Roll to the Sparkling Pointe Lobster Roll , North Fork Potato Chip , and Pearl Street Caviar pairing event at the end of August.   The Lobster roll (Fig 01) was so good that we needed to come and check out Barrow Food House , and it did not disappoint with a detailed posting to follow (Fig 02).      The next stop was a quick pickup at Terra Vite Vineyards , which we had missed the week before (Fig 03).   The next was a duel stop for a wine tasting (Fig 04) and to acquire a block of fresh free-range grass feed beef from a long Island Ranch (Fig 05).   Yes, Long Island has had cattle r