Wednesday, March 29, 2017

Stonecrop Wines and the James Beard Foundation

This week we were delighted to collaborate with the James Beard Foundation at an 
intimate sustainable seafood dinner held at Seamore's in Nolita, NYC. 
Chef Christopher Cryer served up delectable treats perfectly paired with our sustainable wines.



Andrew Harris, owner Stonecrop Wines - Chef Christopher Cryer, Seamore's - 
Siobhan Flaherty Haber, Director of Greens and Special Events, James Beard Foundation

Friday, March 10, 2017

Why Martinborough, New Zealand, Should Be Your Next Wine Destination


Click on the picture of Stonecrop vineyard to read the Condé Nast Traveler article.
Of course we've know for a long time that this charming wine village in the Wairarapa is a gem. 

'small-scale, family owned, and non-industrialized' 



Wednesday, March 1, 2017

In Like a Lion, Out Like a Lamb

A simple dish for midweek - Roast lamb served with a potato gratin or 
galette or dauphinois, or any kind of spuds, gravy is a must! A friend shared with us her delicious gravy recipe, she makes it to accompany her sauerbraten - make a regular gravy but add ginger snaps.

A bottle of our handcrafted pinot noir is just perfect with this dish and a good way to 
celebrate the first day of March.


Monday, February 20, 2017

Inlet Seafood Restaurant

Inlet is open for the season!
Always a big celebration and reunion of sorts when this iconic Montauk restaurant reopens.
Enjoy your favorite sushi roll with a glass of our Stonecrop sauvignon blanc,
take in the inlet views and the stellar sunsets. 
They are open today for lunch and dinner.



Friday, February 17, 2017

Montauk to Martinborough


It's a good thing when our Montauk friends are visiting New Zealand and find time 
to check in on our vines at Stonecrop vineyard. 
Leo and Lacey are tramping (that's overnight hiking) champions! climbing every 
mountain, it would seem, on the South Island and the North Island.

These two intrepid cousins found the time to stop off in Martinborough. Located at the foot of New Zealand's North Island, Martinborough is a charming wine village home to a number of boutique vineyards, producing high quality wine on a small scale.

Stonecrop vineyard is located on the renowned Dry River Road, a short drive from Martinborough's village square - John Martin the founder of the hamlet had the streets radiate out from 
the square in the shape of the Union Jack.



Saturday, February 4, 2017

The Dock Montauk



The Dock is closed until Spring, but that didn't stop us from having a 'Dock Party' at chez Stonecrop - A potluck late lunch, where everyone brought their favorite Dock dish.

On the menu

Steamed Clams
Tuna Melt
The Vegetarian Sandwich
Fish Chowder
Spinach Salad with House Dressing
Chili Dogs
Nachos
Linguine with Clams
Elvis Sandwich



Friday, January 27, 2017

Robert Burns


Burns night was celebrated with tatties, neeps and colcannon and a bottle of our 
estate grown pinot noir, perfectly paired with a little poetry from the bard of Ayrshire

Oh my Luve is like a red, red rose



Monday, January 16, 2017

Blue Water Grill NYC

The iconic New York City restaurant, Blue Water Grill located on Union Square, pours 
Stonecrop's sauvignon blanc by the glass. 

Enjoy our sustainable, handcrafted wine with market fresh produce, and the freshest fish 
sourced from producers using sustainable practices.
Here is just a taste of some excellent pairings.

Blue crab farfalle
Spicy tuna roll
Lamb shoulder pappardelle
Spaghetti squash cacio e pepe



Friday, January 6, 2017

Lobster Bisque


A rich and luxurious soup for a chilly Winter's eve - During the Winter months in the Stonecrop kitchen fish stocks and fish soups are always bubbling away on the stove, 
putting all of those tasty bones and shells to good use.
'waste not want not'
We are fortunate to live in a hamlet where fresh fish is dropped off on our doorstep regularly, and occasionally Captain Andy goes out on his Steiger Craft fishing 
boat and hauls in some catches of his own.

Local Montauk lobster shells 
carrots/onions/celery/fennel
saffron
sherry
cream
About half a bottle of Stonecrop Sauvignon Blanc