A diverse group of patrons come through the doors of Brooklyn Winery. Some come in completely green and eager to learn about wines; others come with pre-conceived notions about what wines should taste like by comparing them to commercial wines, but these winemakers make no attempts to mimic popular world wines, because they take pride in promoting their own local unique wine products.
“Generally, the reception is overwhelmingly positive. We go out of our way to make the space a comfortable environment for people,” says assistant marketing director, Dan Ingala. “We want to make it feel like home. We don’t want to enter into this overly pretentious attitude about wine because that ruins the experience for people that want to understand it and want to learn about it, rather than be snooty about it. I feel that that is totally antithetical to what the Brooklyn image is; artisanal quality without the air of aristocracy.”
David Colston, who comes from a fine dining background, takes pride in the meals that he prepares with hand picked sourced products. His confidence and attention to culinary detail is apparent when you encounter his dishes. Year-round the seasonal menu items are not only visually enticing, but are thoughtfully paired with your wine of choice thanks to a particularly attentive staff. Colston adds, “I like working with melons, radishes, and kale.” Colston currently has squash blossoms, which he is expecting to come in through November. It’s featured in the scalloped mousseline, which he pipes into squash blossoms that is tempura fried and served with heirloom tomatoes and Japanese radish sprout salad. Other autumn dishes might include a rack of lamb with cauliflower, which can be paired with a Zinfandel or Cabernet Sauvignon, or a quail with chestnut stuffing dish that you can have with a North Folk Blend, which is about 80 percent Merlot and 20 percent Cabernet Sauvignon.
Here’s a scoop: McCormack has been working on two lines of Cabernet Sauvignons with two different blends from two different locations that’s been barrel aged for two years. You can look for those and a special fortified port wine to be released in time for fall harvest.