($27): Macari, a top winery on Long Island, doesn’t rest on its laurels.  It, like many cutting edge wineries, is using large oval tanks made of concrete (“concrete eggs”) for fermentation.  The idea is that the porosity of these concrete eggs lies somewhere between stainless steel and wood and imparts finesse to the wine without wood flavors.  Whatever the explanation, this Sauvignon Blanc is riveting, yet not assaulting.  An ever so slightly creamy texture balances the bite.  It’s a great match for seafood.
91 Michael Apstein Jan 12, 2016