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Long Island has 3,000 acres planted with grapes and at least 60 wineries. Lieb Cellars has been around for nearly 30 years and this week Russell Hearn, winemaker for Lieb Cellars and Bridge Lane Wines \\xa0(who has been there since the start), and Ami Opisso, General Manager and Long Island native, tell us about why Long Island is special, why Lieb is different, and how Bridge Lane is the king of quality wine in alternative packaging (yes, we cover this in detail!).\\xa0

After discussing all the various accents on this show (yeah, I\'m from the \'Island so you\'ll hear me get mine back when Ami and I tawk!), we dig deep into Long Island.

• We discuss the history of the region, beginning in the 1970s
  
  
• Russell tells us how bodies of water, well draining soil, and sun exposure create a great environment for grapes
  
  
• We discuss the\\xa0weather and climate. Long Island is not known for stable, easy climate. With humidity, frost, and sometimes ridiculous quantities of rain, it seems like it couldn\'t work -- Russell gives us insight into drainage, why it is so important here, and Ami tells us about the true meaning of Sustainability on Long Island, where everything you spray goes directly into your drinking water.
  
  
• Long Island has received some bad press regarding the local government\'s inability to provide a good environment for wineries. Ami annd Russell tell us the fascinating, insider deal on all of that.\\xa0

We move on to wine! We talk about...

• The top reds and top whites of Long Island and what makes them special
  
  
• We talk about why Long Island lacks some of the recognition other emerging East Coast regions often get\\xa0
  
  
• Russell talks about the history of Lieb Cellars , since he\'s been the winemaker since its inception. He tells us why Pinot Blanc is so special to the property
  
  
• Ami discusses Bridge Lane and how the idea to become the first winery on Long Island to produce wine in several alternative formats, including bottles, boxes, kegs and cans came about
  
  
• Russell and Ami tell us, in detail, about different formats (box, can, keg) and the extensive research they did to ensure that neither corrosion from acid nor corruption of flavor would occur in things other than glass bottles.\\xa0

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Thanks to our sponsors this week:

Thanks to\\xa0YOU!\\xa0The podcast supporters on Patreon, who are helping us to make\\xa0the podcast possible and who we give goodies in return for their help! Check it out today:
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And to sign up for classes, please go to\\xa0www.winefornormalpeople.com/classes!\\xa0

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