Fall Harvest with One Kings Lane

Macari Vineyard, North Fork

 

A beautiful tablescape is kind of our jam. We love all the details that go into planning, preparing and creating an alluring setting (sourced by local makers whenever possible!)  Macari Vineyard in Mattituck, Long Island was so kind to invite us to their property to host the most magical Local Creative gathering amongst their vines. Chef Edward, the youngest son of the Macari clan, had recently completed his culinary studies in Italy and prepared a delicious feast worthy of it’s impeccable wine pairings.

Before sitting, we enjoyed the 2013 Sauvignon Blanc and Rosé along with an assortment of fresh local cheeses and bread, drizzled in honey from the family’s beekeeping colony. We next moved to the long farmhouse table, where mixed greens and tomatoes from the Macari family greenhouse were served as a first course. A harvest squash soup served with honey whipped ricotta then homemade tortelli followed. The Northfork Catch of the Day, family style filet’s of swordfish beautifully prepared in a large copper pan was the perfect finale to our meal. We paired the dishes with the family’s 2008 Dos Aguas, a red blend of Merlot, Cabernet Sauvignon and Malbec alongside a 2010 Cabernet Franc, that was named ‘best red wine in NY’ by the NY Food and Wine classic. For sweets, we enjoyed (understatement) local creamery Magic Fountainhomemade ice cream and a fantasy table full of pies from Breeze Hill Farm in Peconic, NY (like seriously lots of pie - apple, berry, peach - still dreaming about that). Of course we had a luscious dessert wine, their Block E, with notes of apricot, peach, pineapple and honey that added an exquisite end to our meal.

We wanted this dinner to be extra special, so we ran all over the city sourcing the goods for the table. Inspiration for the setting grew from rich reds, burgundies and the abundance of green from the vineyard. We fell in love with these macrame table runners from Anthropology.  For vessels we found an eclectic mix from Target’s home departments. Flatware was sourced from one of our frequents stops in Williamsburg’s Junk and the flowers were provided by the super amazing and talented Fox Fodder Farm. Taylor and Anna arranged a dreamy mix of dahlias, berries, twigs and leafy greenery. The always lovely Ilana Kohn dressed us for the event, we choose a jumpsuit and transitional fall dress we cannot live without.

We couldn’t have asked for a more perfect end of summer, beginning of fall day to share this meal with friends. The dinner party gods must have heard us because as the sun set the sky turned the most beautiful array of orange, blues and purples we’ve ever seen.  Truly a magical experience.  

If you want to learn more about Macari or the wines paired at the dinner, we included a list to make it easy to learn more.  Cheers!

Jenna and Nicole xx

 
 

Macari Wine Pairings

Sauvignon Blanc 2013: 100% Sauvignon Blanc fermented in stainless steel.

This year's Sauvignon Blanc boasts bright, citrus aromatics, with high-toned notes of grapefruit and kefir lime.  Clean and well balanced with hints of  lemon zest on the palate, the finish delivers with brilliant fruit and acid making it the perfect pairing for local seafood.

Rose 2013: Layered with fresh fruit and bright acidity, this rosé is a blend of 60% Cabernet Franc, 38% Merlot and 2% Pinot Noir. All grapes for this blend were vinified separately, each left soaking on the skins for three hours. Tasting notes of freshly picked strawberries, raspberry, cherry, juicy watermelon, and a lingering finish. Stainless steel fermented.

Dos Aguas 2008: This red blend is 70% Merlot, 17% Cabernet Sauvignon, 8% Malbec, 4% Cabernet Franc, and 1% Petit Verdot. Plums and nutmeg on the nose lead to a palate filled with cassis, spice, and a hint of smoked meats.

Cabernet Franc 2010: Named "Best Red Wine in NY" by the NY Wine and Food Classic. Dark berries, baking spices, and succulent herbs. The palate offers energetic berry bramble, balance, and a long, elegant finish. Drink now or cellar for 10+ years. Decanting recommended.

Block E dessert wine 2010: This dessert wine, crafted in the ice wine style, consists of 95% Chardonnay, 3% Viognier and 2% Pinot Gris.  Apricot, peach, pineapple and honey with hints of tea on the nose.  Tropical fruit, ripe peaches and a plush richness on the palate, this wine is an exquisite beginning or ending to any meal.  Enjoy with PIE!! :) blue cheeses, pâté, almonds, cheese cake, apple pie or simply drizzled over vanilla ice cream.