Why... ? Because chefs are on the culinary front lines everyday.
Brian Szostak: Bridgehampton Inn & Restaurant, Bridgehampton.
Craig Attwood: Maidstone, Formerly of Jedediah Hawkins Inn, Aquebogue; Page 63, Sag Harbor
Brian Schlitt: GM, The Clubhouse, East Hampton. Formerly Nick & Toni's Honest Catering.
Terry Harwood: Vine Street Cafe, Shelter Island; Cove Hollow, East Hampton; Harwood on the Hudson.
Geoff Lawther: Formerly Seafood Barge, Southold
Arie Pavlou: Bistro Été, Water Mill
Tom Schaudel: Jewel, Melville; A Mano, Mattituck; A Lure, Southold; King Fish, Westbury.
Bryan Brady and Matthew Boudreau: The Preston House & Hotel, Riverhead
Patrick Gaeta: Formerly North Fork Bacon and Smokehouse, Wading River
Pam Caputo: Chef Instructor, Western Suffolk BOCES
Kelly Donton: Robinson's Tea Room, Stony Brook
John Ross: Ross' North Fork, Southold
Ryan Keough: Spuntino, Garden City
Elmer Rubio: Chachama Grill, East Patchogue
We wish to relieve the reluctance people have trying new wine, so they can recognize the enormous value and advantages of understanding wine and how it relates to food.
Wine doesn't have to be snobby. Wine is approachable at Wines by Nature. It's a place to have fun, meet new people and try new sustainable wines.
At Wines by Nature, we seek out wines that have a taste-of-place and soul. Wines that are true expressions of the region they are from. Where mother nature has the say in the identity of the wine, not a marketing group or a chemist. The wines here are at a minimum, practice sustainable viticulture. Many are organic and even bio-dynamic (No commercial herbicides or pesticides are used, aka Scotts, Roundup, or Cutter.) It is all about engaging you, our customer, in an educational and fun forum without the uncertainty of choosing a good wine.
We also carry essential spirits, like bourbon, scotch, and cognac.