Wine doesn’t have to be complicated to be interesting.
That’s something Erika Watson understands particularly well. After retiring from a career in teaching, Erika joined the team at Suhru & Lieb Vineyards with a new subject she wanted to explore: wine.
Today, as one of our Wine Educators, she brings those two worlds together. She helps guests discover wines they love, find the right food pairing, and learn as much—or as little—about what’s in their glass as they’d like.
For Erika, a great tasting isn’t about knowing the right terminology. It’s about feeling comfortable enough to explore, ask questions, and maybe leave with a new favorite bottle.
Living close to the vineyards of the North Fork gave Erika a front-row seat to the growth of Long Island Wine Country.
“I’ve always appreciated what the wine industry has brought to Long Island,” she says. “When I retired from teaching, I knew I wanted to learn about wine.”
Suhru & Lieb felt like a natural place to do it.
Erika was already familiar with Suhru Wines and enjoyed them. However, the opportunity to work at a winemaker-owned vineyard particularly appealed to her. She wanted to understand more than the hospitality side of a tasting room.
That curiosity has become an important part of how she approaches guests today.
Ask Erika what she enjoys most about working in the tasting room, and the answer comes quickly: the people.
“The guest interactions are great! I’ve met so many people who come to the vineyard to enjoy the wines and the atmosphere. I also really enjoy working with the tasting room team.”
Her background as an educator fits naturally into her role. However, she doesn’t believe every tasting needs to become a wine class.
Instead, she follows the guest’s lead.
“I’m here to help you find wines that you will enjoy, help you pair them with foods that complement the tasting, and provide as much, or as little, wine education as you would like.”
Most importantly, she wants guests to feel comfortable while they do it.
That could mean talking about acidity, minerality, grape varieties, and winemaking techniques. Or it could simply mean helping someone answer the most important question of all: Which wine do I like?
For someone just starting to explore wine, Erika reaches for Pinot Blanc.
“It highlights the minerality and the aromas that were easiest for me to identify when I was first learning about wine.”
That’s an important distinction. Learning about wine often starts with slowing down enough to notice what’s already in the glass.
Pinot Blanc offers plenty to discover while remaining approachable. Its bright acidity, expressive aromas, and mineral character also provide a wonderful introduction to the style of wines we produce here on the North Fork.
When it comes to introducing guests to something a little more unexpected, 4 Pinots remains one of Erika’s favorites.
“It’s so unique, and both white wine lovers and red lovers enjoy it.”
That ability to bridge different preferences makes 4 Pinots especially fun to pour in the tasting room. It’s also an opportunity to introduce guests to a wine they may not encounter anywhere else.
However, another bottle has recently started competing for Erika’s top spot. Drift.
“A chillable red in this unforgiving heat has been a lot of fun!”
Served with a slight chill, Drift offers a different way to think about red wine during the warmer months. It’s exactly the kind of bottle Erika loves sharing: approachable, a little unexpected, and likely to start a conversation.
Working in the tasting room means Erika gets plenty of opportunities to experiment with food and wine.
One of her favorite combinations is Sauvignon Blanc with whipped goat cheese. Bright acidity and fresh flavors make the pairing an easy crowd-pleaser.
For guests who want to venture beyond the familiar, however, she recommends something bolder: Teroldego with a bold cheese and sour cherry jam.
It’s rich, savory, fruity, and just unexpected enough to be memorable.
Then there’s the pairing that proves great wine matches don’t need to be complicated: Truffle salt popcorn and Sparkling Pinot Blanc.
The bubbles and acidity refresh the palate between bites, while the savory truffle salt creates a playful contrast.
Sometimes the best pairings are also the simplest.
Spring brings budbreak. Summer fills the vineyard with activity. Then harvest arrives with its unmistakable energy. Erika enjoys all of it. But her favorite season at the winery might surprise you. Winter.
“Everything slows down, and the vines rest so they can renew in the spring,” she says. “In the tasting room everything feels more intimate, Friday night music brings our local guests, and we can see the entire sunset from behind the bar.”
It’s a different side of Long Island Wine Country.
Without the crowds of peak season, guests can settle in, ask more questions, linger over a tasting, and experience the North Fork at a slower pace.
For a Wine Educator, that creates plenty of opportunities for conversation and discovery.
As Suhru & Lieb continues to evolve, Erika is particularly excited about changes to the guest experience.
“The new layout and furniture on the terrace has really improved guest comfort and ease of service,” she says. “I’m excited to see how the updates in the fall make it even better.”
For someone whose favorite part of the job is interacting with guests, those details matter. A comfortable chair, welcoming table, beautiful view, and attentive service create the setting. Then the wine and conversation take it from there.
If you’re planning a trip to Long Island Wine Country, Erika has one piece of advice: Slow down.
“Don’t try to do it all. Save something for your next visit.”
It’s easy to build a North Fork itinerary around checking off as many wineries, restaurants, farm stands, and destinations as possible. However, slowing down often creates a much better experience.
Choose a few places. Settle into your seat. Taste something unfamiliar. Ask questions. Enjoy the view. And leave yourself a reason to come back.
The next time you visit the Tasting Room, you’ll likely find Erika behind the bar or chatting with guests at their table.
Ask her what she’s drinking lately. Let her find a food pairing for your favorite wine. Or tell her you know absolutely nothing about wine and want somewhere to start.
She’ll be happy to help.
Because ultimately, wine education isn’t about memorizing tasting notes or knowing every grape variety. It’s about becoming more curious about what’s in your glass—and enjoying yourself along the way.
