During our visit to Red Hook Winery I learned that within the walls of the Sandy battered establishment several different styles of wine-making are taking place. Mark, the owner works in conjunction with two winemakers that represent two completely different styles of wine-making. Abe Shoener is a winemaker who produces wine with an avant-garde approach every step of the way, while Bob Foley employs the traditional methods of grape juice fermentation. I found out that the majority of the grapes are harvested on Long Island with a few exceptions of them coming from Upstate New York. The large batches of grapes arrive to Red Hook Winery in picking bins placed and shrink-wrapped on racks. First, the grapes are processed by being poured into the de-stemmer that separates the grape clusters from the stems. Then it is all transferred through a peristaltic pump into the automatic press. The whole procedure is a gentle process preserving the most valuable parts of the grape-clusters. Mark also shared with us the different ways of making red, white, blush, and even orange wines (white wine that is fermented with the skin). During the tasting, I realized the different results of wines being introduced to either oxidation or reduction. The winery tour was very informative; the staff is extremely knowledgeable and friendly.