Like a lot of New Yorkers, I’ve probably read more about North Fork wines than I have tasted them. I’m constantly reminded by the NY Times that that they’ve “arrived,” and my favorite local food rag, Edible Brooklyn, showers a lot of praise on Long Island producers. Still, the region’s 40+ winemakers are barely represented at my neighborhood wine store, or on the wine lists of Brooklyn restaurants. It seems the easiest way to sample North Fork wines is to just drive out there—or go to Brooklyn Uncorked this Wednesday, from 6 to 9 PM at BAMcafé.

The $30 tasting event, organized by Edible Brooklyn and its sister pub, Edible East End, is a chance to get to know what is “basically Brooklyn’s local wine region,” says Steven Bate, Executive Director of the Long Island Wine Council. The area is emerging he admits, “but it’s emerging in a good sense, in that the wines are finally being recognized.” Their watershed moment came last year when Robert Parker’s Wine Advocate, the gospel for many aficionados, rated 20 Long Island wines with a score of 90 or more.

So far, merlots and Bordeaux-style blends have become synonymous with the North Fork, as well as chardonnays that are crisper and drier than their oaky, buttery counterparts from California. North Fork wines are also lower in alcohol, so they pair better with food, like the Greenport-harvested Pipes Cove and Widows Hole oysters that will be served at Brooklyn Uncorked, along with the artisinal bread and cheese from the event’s other sponsor, Whole Foods.

Lenz, Bedell, and Jamesport Vineyards are among the best-known wineries of the 27 that will be represented on Wednesday. All are small producers, which means in many cases, if you like any of the styles you try, you’ll be able to buy your wine from its maker.

Tickets for Brooklyn Uncorked are available at ediblebrooklyn.net. BAMcafé is within the Brooklyn Academy of Music at 30 Lafayette Ave. (Directions at bam.org).

Photo by Geoff Smith