Creating Your Own Brooklyn


Wine With Me: Brooklyn Winery

Creating your own wine

It seems like every time you turn around these days, someone else is entering the wine business.

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So many winemakers are getting creative to keep their businesses lucrative.

Brian Leventhal, CEO, and co-founder of Brooklyn Winery is trying two different angles: patriotism and parties.

And the patriotism goes well beyond the good ole U. S. of A.  Leventhal is banking on the more microscopic devotion to Brooklyn, N.Y., since that’s where he makes his wine.

Oh sure, the grapes are brought in from other regions. But the wine is crushed, aged and served at his Brooklyn wine bar.

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Leventhal is all about locals supporting locals. Even going so far as inviting the locals in. His event business is really starting to pick up--great signs for both Leventhal and the economy. And from weddings to corporate events, the locals seem to think it’s pretty cool to have a party in a winery.

Leventhal, is, well....banking it.

Cent’ Anni.

Questions for our Wine Pro

What is your death row wine?

Brooklyn Winery’s Batch 001 Chardonnay aged for five-plus years--there are fewer than 50 bottles left. If none are left, I wouldn’t mind a Lopez de Heredia from the early 1900s.

What region produces the best wine?

This totally depends on what wine you are looking for and what mood you are in. My favorite Pinots are produced in Burgundy and I am really starting to see some amazing Rieslings come from my home state of New York grown in the Finger Lakes.

What is the best wine and food pairing you’ve ever had?

Every now and then I like to indulge and enjoy a juicy steak and there is nothing better to wash it down than a Ridge Monte Bello Cabernet Sauvignon.

What will the U.S. wine industry look like in 10 years?

The wine industry is getting younger – both the wine drinkers as well as the people producing and selling it. I believe this is going to lead to some exciting innovations in the industry. We are going to be seeing new ways to consume wine such as it being served on tap to keep things as green as possible. In addition, winemakers will be more experimental and try techniques and tactics that might have been dismissed previously.

The wine bar will be a place that people can come to after work and enjoy a drink – its not just for dates and expensive dinners; more and more people will be drinking wine – the industry is only growing!

What do you think?

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