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COMPLIMENTARY

H U D S O N VA L L E Y

WINE

TM

SPRING/SUMMER

2011

A resource guide to the valley’s wines and wineries

INSIDE: Hudson Valley Art & Wine Exhibit Catalog


WELCOME When you think of wine pairings, what’s the first thing that comes to mind? Well, when we initiated our art and wine pairing project last year, we had no idea how the far the concept of pairing things with wine would go. So we’ve dedicated this issue to the art of “pairing.”

When you need us most, we’re at our best If you’re the owner of a winery, restaurant, rustic inn or B&B, or a business professional seeking exceptional insurance protection, Marshall & Sterling can provide you the right insurance at the right price, serviced with the expertise and care your business deserves. Our custom auto and primary or secondary home insurance programs offer enhancements and liability coverages tailored to fit your unique needs. As a skilled insurance broker, we'll take the time to understand your architecturally-designed or historic home and recommend the best insurance solution for you.

For the “Convivial Table,” our guest columnist, and wine and cheese expert Wendy Crispell pairs Hudson Valley wines with local cheeses, and explains just why they complement each other; J. Stephen Casscles provides tips for pairing foods with two of the Hudson Valley’s lesser-known varietals in his column “Grapes of the Hudson Valley”; and Ty the Wine Guy offers suggestions on everyday wine pairing “experiences.” In “Valentine on Wine,” you’ll read about some classic dessert and wine pairings, including the all-time favorite, chocolate. Well, you get it . . . the issue is all about pairing. The special insert in this issue is even dedicated to pairing, in this case art and wine. It features a selection from the Hudson Valley Art & Wine exhibition that premiered at Lyndhurst in May. Artists from the Hudson Valley were literally “paired” with participating wineries to create unique works of art over the last four seasons. You may have caught a glimpse of them sketching away in the vineyards, or met some of them at the wineries last year. Hopefully you attended the Grand Celebration event on May 20 and 21, when these artists and winery “pairs” were on hand to share the fruits of their labors – the wineries with their newly-crafted wines, and the artists with their winery-inspired masterpieces.

As an employee-owned company, Marshall & Sterling is committed to unparalleled customer service and support. Since 1864, this pledge has driven us to be an insurance agency unlike any other.

You can still make plans to catch the exhibit as it travels up and down the Hudson Valley over the next few months. (See the schedule at the end of the insert for gallery dates.) We hope you’ll join us at one of the gallery openings for a look at this special wine and art pairing!

Marshall & Sterling is your quality insurance solution.

Cheers!

Linda Pierro Managing Editor www.marshallsterling.com/leeds 800.724.0695 • grs@marshallsterling.com


HUDSON VALLEY WINE

TM

Volume 4 Issue 1 Spring/Summer 2011

ROBERT BEDFORD EXECUTIVE EDITOR LINDA PIERRO MANAGING EDITOR / DESIGN DIRECTOR

H U D S O N VA L L E Y

WINE

TM

MAGAZINE

CHERYL ELKINS ADVERTISING SALES

I N S I D E

J. STEPHEN CASSCLES VITICULTURAL CONSULTANT

3 &4

CONTRIBUTORS FOR THIS ISSUE: J. Stephen Casscles Wendy Crispell Kico Govantes Michael Taiani Susan Valentine

ADvERTISINg INquIRIES: Contact us at ads@hvwinemag.com or call 518-731-1332. SuBSCRIPTIONS: For rates, email us at info@hvwinemag.com EDITORIAL CONTRIBuTIONS: We invite ideas for articles, photographs, letters and other contributions from readers. Please write us at the address below or email info@hvwinemag.com. Any manuscript or artwork submitted by mail should be accompanied by a self-addressed stamped envelope if you would like it returned. HVW is not responsible for the return or loss of submissions.

Grapes of the Hudson Valley: Cayuga White & Chambourcin by J. Stephen Casscles

27

CONTACT US: Hudson Valley Wine Magazine PO Box 353, Coxsackie, NY 12051 Phone: 518 731 1332 Email: info@hvwinemag.com

SPECIAL INSERT! Exhibit Catalog

VISIT US AT: www.hvwinemag.com

HUDSON VALLEY WINETM Magazine is published semiannually by Flint Mine Press, a division of Flint Mine Group, llc. ©2011 Flint Mine Group, llc. All rights reserved. Hudson Valley Wine is a trademark of Flint Mine Group, llc. Material may not be reproduced in whole or in part in any form without written permission. The magazine assumes no responsibility to return unsolicited material. No statement in this publication is to be construed as a recommendation. Every effort is made to avoid errors, misspellings and omissions. Remember to drink responsibly.

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The Wineries & Distilleries

39 39 61 63 64

Hudson Valley

Art &Wine A GRAND CELEBRATION

Wine-Friendly Farm Markets Valentine on Wine by Susan Valentine The Convivial Table by Wendy Crispell, CSW, WSET Seedlings... Ty’s Take-Away by Michael “Ty” Taiani

PHOTOS: Glorie Farm Winery (right)

HUDSON VALLEY WINE • Spring/Summer 2011

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G R A P E S

O F

T H E

H U DS O N

V A L L E Y

C

Crisp, Cool Cayuga White The wines made from the Cayuga grape are neither nuanced nor sophisticated; but they are big and forward with lots of competing fruit flavors. For this reason, the wines tend to be real crowd pleasers, and the grape is becoming popular in the Hudson Valley, because it is also good in the field and in the cellar.

CAYUGA WHITE is probably the most popular white hybrid grape variety ever developed by the Geneva Wine Grape Breeding Program at Cornell University, New York. It is a hybrid cross of the Seyval Blanc and Schuyler grapes. Schuyler is itself a hybrid of Zinfandel, the red vinifera grape used primarily in California. Cayuga was first “bred” in 1945, but it wasn’t until 1972 when it was finally released as “Cayuga White.” The vine is winter hardy, along the lines of Seyval Blanc and other Geneva white hybrids such as Chardonel and Melody.

PHOTO: Randall Tagg Photography / www.taggphotography.com

The grape is a reliable producer, productive, and generally resistant to fungus diseases. The grape cluster is large, long, slightly tampering, and wellfilled. The greenish/white/yellow-colored berry is large and roundish to ellipsoidal. It ripens around the second to third week of September, or later depending on the style of wine to be made. Due to its hardy constitution, the fruit hangs well on the vine late so that it can also be harvested later in the fall for the production of dessert wines. Wines made from Cayuga White can be good to superior, either alone or in blends. They can be made into dry and semi-sweet wines, and sparkling wines, and are often used as a component in blends to brighten up other more stodgy whites. There are many different flavors associated with Cayuga White, depending on how the wine is made: If picked early, it can be made into attractive sparkling wines with good acidity, structure, and pleasant flavors. When picked as it attains ripeness,

Cayuga can be made into nice, clean, floral and fruity, dry or semi-dry, still wines that have medium body and balance. These are bright, clean, crisp and steely, and along with some spice, can have fruit flavors of apples, peaches, soft pineapples, spiced pears, grapefruit and lemons. When picked later in the fall, Cayuga can be made in the semi-sweet style, as the sugar gives the wine the body it needs to stand up to its big, forward fruit flavors. These wines can have strong assertive fruit bowl flavors of oranges, ripe pineapples, grapefruit, and honey that offer hints of labrusca and muscat flavors, similar to Delaware or Niagara. And, as these wines age, the same labrusca and muscat flavors manifest themselves more fully. Some commentators have described Cayuga Whites as being similar to a Riesling, while others compare it to Chenin Blanc. However, I find them to be generally a much bolder and more straight forward wine with grapey flavors that both Riesling and Chenin Blanc lack. Whether made as a semi-dry or semi-sweet wine, its more luscious fruit flavors of citrus, pineapple, apricots, honey and some Delaware flavors of guava and muscat certainly come through. Because of its very forward fruity flavors and acid profile, Cayuga White is particularly suited for late spring and summer time consumption at picnics, or when relaxing outside on the porch after work. As summer approaches, I recommend that you try one of the many Cayuga Whites that are now being produced in the Hudson Valley.

WHERE  TO  TRY  CAYugA  WHITE:

Adair Vineyards Applewood Winery BashaKill Vineyards Brimstone Hill Vineyard

Glorie Farm Winery Palaia Vineyards Whitecliff Vineyard

“Cayuga White” and “Chambourcin” articles are adapted from the forthcoming book “Grapes of the Hudson Valley” by J. Stephen Casscles. In future issues of Hudson Valley Wine Magazine, we’ll continue to feature additional excerpts from this definitive work on regional varietals culled from decades of the author’s tasting notes and personal experience. Through Preston Hollow Nursery (www.prestonhollownursery.com), Casscles hopes to encourage local and commercial growers to plant and maintain the newer French hybrids. www.hvwinemag.com • Spring/Summer 2011

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G R A P E S

C

O F

T H E

H U D

Colorful Chambourcin

Chambourcin is a very versatile red grape that can be made into big Rhône or Northern Italian-style reds, Anjou-type rosés, Nouveau or fall wines, and soft enjoyable table reds. While Chambourcin has been commercially available since 1963 – having originally been bred in France by Joannes Seyve in the 1950s – it is now one of the most highly propagated French-American hybrids in France, and is just now becoming popular here in the Hudson Valley. CHAMBOURCIN IS POPULAR in France’s Loire Valley, perhaps because like the other famous grape grown there – Cabernet Franc – it can make both quality, big, rich reds and light, fruity rosé wines. On this side of the Atlantic, Chambourcins are also commonly grown in Pennsylvania, New Jersey, and Virginia. In the Hudson Valley, it can make big reds of great aging potential and steely rosé wines. In fact, many Chambourcins here are also reminiscent of Cabernet Franc wines. The Hudson Valley is about Chambourcin’s northern-most growing range, not due to cold sensitivity, but because it needs a long growing season to ripen properly. At my farm in Cedar Cliff, Athens, New York, Chambourcin grows well and ripens by the middle of October. The superior wines of Chambourcin can be big and aromatic, with a solid tannin structure and a rich complex flavor that has a great berry/jammy flavor profile. The wine blends well with Cabernet Sauvignon and Cabernet Franc because it softens these wines, but it can be blended with hybrids like Baco Noir or Marechal Foch to help beef up their tannin structure and increase complexity. When fermented on the skins for extended periods of time, it extracts big vinifera-type flavors with great aging potential. The color of Chambourcin wines is a deep crimson red and it continues to retain deep crimson red hues for seven to ten years before changing. In fact, it can take fairly long to reach its peak – I have had 20-year-old Chambourcins that still need time to reach their peak, yet they still have those young bright crimson colors. To expedite the aging of Chambourcin, if it is not used in blends, extended wood aging is often required. Wine evaluators have described Chambourcin as similar to a full-bodied Bordeaux, Burgundy or a Rhône wine. I believe that Chambourcins, even with their high acid front and middle, have more the elements of a soft, light Rhône, Cabernet Franc, or northern Italian red because of its soft tannin structure, flavor profile, and subtle nuances. Chambourcins tend to be more like Rhônes or Cab Francs because of its prominent black pepper and spice in the aroma and flavor that overlays the grape’s basic berry front, most noticeably black berries and chocolate. In my experience, Chambourcins have a wide range of prominent fruit flavors including cherry, black raspberry, black currents, blueberries, cooked mulberries, and prunes. The earthy and resinous body has elements of black olives, anise, cloves, black pepper, cinnamon, burnt toast, soy sauce, and

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HUDSON VALLEY WINE • Spring/Summer 2011


V A L L E Y

WINERIES OF THE HUDSON VALLEY

Pazdar Winery

Shawangunk Wine Trail

Dutchess Wine Trail

Hudson Berkshire Beverage Trail

INDEX BY COUNTY Orange Applewood Winery ....................6 Brotherhood Winery ..................8 Palaia Vineyards ......................10 Warwick Valley Winery & Distillery ...................................12 Sullivan BashaKill Vineyards .................14 Ulster Adair Vineyards........................16 Baldwin Vineyards ...................18 Benmarl Winery .......................20 Brimstone Hill Vineyard ...........22 Glorie Farm Winery .................24

Robibero Winery NEW !............40 Stoutridge Vineyard .................42 Whitecliff Vineyard ...................44

Dutchess Millbrook Vineyards & Winery ..46 Columbia Hudson-Chatham Winery ........48 Tousey Winery ........................50 Rensselaer Brookview Station Winery .......52 Distilleries Harvest Spirits .........................54 Tuthilltown Spirits Distillery......56

www.hvwinemag.com • Spring/Summer 2011

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WESTCHESTER

Glorie Farm Winery

Valley ART& Hudson Art & Wine WINE

ORANGE

WHERE  TO  TRY  CHAMBOuRCIN:

New in this issue, we’ve added icons to the “Essentials” to help make it easier to follow your favorites. In addition to Facebook and Twitter icons, you can find Wine Trail designations and learn what wineries are participating in our Art & Wine pairing project.

SULLIVAN

On the next pages you’ll get a feel for some of the wineries – and the distilleries – in the Hudson Valley, as each one, in their own words, gives you a little insight into what inspires them daily to create and craft exceptional wines and spirits.

ULSTER

With the spring and summer seasons upon us, try a big, fleshy Chambourcin red. It can stand up very well to, and complement, meats cooked on the grill from beef to chicken to lamb. Actually, with more locally-produced lamb becoming available in the Valley, I heartily recommend lamb – Chambourcins truly mesh well with grilled and other types of prepared lamb. And, Chambourcin rosés are a good bet for summertime enjoyment and entertaining. With such versatility, and just gaining recognition here, Chambourcin should have a prominent place in the future of the Hudson Valley wine industry.

DUTCHESS

Chambourcin can make great rosés, not unlike a Rosé d’Anjou, which is partially made from Chambourcin. These rosés are steely and have a presence, yet can easily be consumed during the summer months. In France’s Loire Valley, much Chambourcin is made into locallyconsumed rosés. These high-acid raspberry red to peach-colored rosés are bright, with elements of cranberries, lemons, watermelons, and even Hawaiian Punch with a slate finish.

You might be inspired by the spirit of the place, the philosophy of the winemaker, or the wonderful time you’ll have enjoying the wines that are so inspired by the land. Terroir, like the history of viticulture in the Hudson Valley, has deep roots here.

GREENE

flint. The wines can be aromatic with a bouquet of eucalyptus, spice, smoke, cigar box, tobacco, leather, mahogany, teak wood, and chocolate. They can also be herbaceous with flavors of dill and green peppers. For all of its flavor and body, Chambourcins tend to have muted or closed noses, unless aged for seven to fifteen years. So, in making Chambourcins, adding big-nosed varieties such as Baco, Chelois or Foch into blends is recommended.

If you enjoy nature and the splendor of the Hudson Valley, you’ll be taken by the majestic views, with some wineries perched on high hilltops overlooking the River where you can see for miles. Other wineries are tucked deep into nature, off gravel roads that twist and turn through picturesque terrain. Some wineries have created their own inspiring landscapes, with manicured rows of grapevines, nestled among apple orchards, situated in historic barns or overlooking ponds, rolling hills, mountain ranges or wetlands.

COLUMBIA

I

t’s easy to be inspired by the Hudson Valley’s wineries – and not just by the stellar wines being introduced this season. You can see for yourself (beginning on page 27), how the Hudson Valley artists in our Hudson Valley Art & Wine pairing project were inspired at the wineries to create works in their own individual styles. When you visit the wineries, you too will be just as inspired.

RENSSELAER

S O N


APPLEWOOD WINERY

ABOUT US

Established 1994

TO MAKE OUR WINES we tie vines to trellises, we anxiously await the arrival of Spring, pull hoses with our hands, lift bins of grapes, gently fill bottles and cheerfully bring our wine to you. Join us at Applewood Winery, in the heart of the historic Hudson Valley! Come discover the oldest working farm in Orange County and one of the oldest west of the Hudson River. The Hull family and their friends began planting apple and peach trees in former pastures in 1949. In 1994 the winery was created and vineyards planted. Remarkably, the vistas from the vineyards today have changed little from the time before George Washington was born. When we first started making wine we had two goals in mind: Making some really great quality wines and having as much fun as possible doing so. We want to share our passion for wine with you and make it an easy, enjoyable experience for you, your friends and your family. Wineries in the Hudson Valley invite you to slow down. Take time to enjoy wine, and yourself. When you visit Applewood you get to taste wine right where it comes from. You’ll find we champion the underdogs of the wine world. Come look beyond the culture of Merlot as synonymous with red and Chardonnay with white, reducing wine to a franchise with no uniqueness or sense of place. You’ll find plenty of true connoisseurs in the tasting room of Applewood. People who know what they like and don’t need some wine critic’s review to justify it. The wine is not expensive or French, and you don’t need to know an insider to get it, which may disappoint some folks… We talk about food constantly in our tasting room, almost as much as we talk about our wines. It’s difficult to mention one without the other. Instead of “just talk” we offer a universe of wine experiences, food pairing weekends, tasting classes, a Summer Café and of course you can just hang out and enjoy the wine and listen to live music in the courtyard. It gives all of us at Applewood Winery great pleasure to share with you our harvest of wine. Newcomers to the world of wine learn in a comfortable setting and even the most jaded imbiber will find a rich and complex tasting experience.

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HUDSON VALLEY WINE • Spring/Summer 2011

WINES SEYVAL/CHARDONNAY SEYVAL/CHARDONNAY RESERVE RIESLING SUMMER FIELDS WAWAYANDA WHITE “STONE FENCE” HARD CIDER VIDAL APPLE BLOSSOM BLUSH TRAMINETTE HARVEST TIME CABERNET FRANC OBR (OAK BARREL RESERVE) MERLOT I N T E R N AT I O N A L R E D BLUEBERRY BLACKBERRY RUBY’S KISS

MEET THE WINEMAKERS Jonathan and Michele Hull are the owners of Applewood Winery. Jonathan grew up on the farm and moved to New York City to attend NYU. When he met Michele, his idea of a gourmet meal was takeout. Michele worked at the famous Windows on The World restaurant and was wise in the ways of food and wine. She decided to polish this diamond in the rough and he was a willing pupil. Living in New York City at the time was a great learning experience but Jonathan yearned to return to his agricultural roots. With his newfound love of wine to inspire him, one day Jonathan hit on the idea of opening a winery on the family farm. And like Eva Gabor, Michele was swept away to the country and the vision became a bucolic reality. The prodigal son returned home and opened the winery with Michele’s gracious hand guiding the tasting room. She’s been welcoming guests to our tasting room for 15 years now. “My goal is to make some great wines that are unique to New York and the Hudson Valley that express true life and character,” Jonathan says, “If that doesn’t work, I’ll just hang out under a tree and slurp some Riesling.”


IN THE SPOTLIGHT W I N E & F O O D PA I R I N G

Applewood Winery delights in showcasing our wines paired with a variety foods. This is demonstrated at our popular annual food & wine pairing Events. Including our New York Riesling Experience in May, our Hudson Valley Cider Experience in November, and NEW this year, Barbeque & Blues Experience in August. The “Experience” offers food pairings, comparative tastings, and live entertainment in our Applewood Pavilion. In our Tasting Room on selected weekends during the season, wines are highlighted and then paired with cheeses, chocolates or tapas. Recipes are always available. Check website/facebook for dates.

THE ESSENTIALS VINEYARD APPLEWOOD WINERY

OWNERS Jonathan and Michele Hull

ADDRESS 82 Four Corners Road Warwick, NY 10990

WINEMAKER Jonathan Hull

PHONE 845-988-9292 EMAIL info@applewoodwinery.com WEBSITE www.applewoodwinery.com

GETTING HERE

to book reservations. All events rain or shine.)

Free Music in the Courtyard – every Sat & Sun 2–5pm May 21–22 Tapas & Sangria  1–6pm

OPEN April–Dec: Sat & Sun 11am–5pm May–Oct: Fri–Sun 11am–5pm July & Aug: Sat until 6pm  

May 28–30 Memorial Weekend – “Kick off June 11

Who let the Dogs Out?? Annual Fundraiser for Humane Society (raindate June 12)

TASTING FEES $5 per person

July 1–4

Celebrate the Reds, Whites, & Blues

ACREAGE 10 acres

Aug 6–7

Barbeque & Blues Experience

to Summer 2011”  

ORANGE

FROM NEW YORK CITY AND NEW JERSEY: Take the New York State Thruway (Rt. 87) North to Exit 16 Harriman (Woodbury Commons), then Rt. 17 West to Exit 127 greycourt Rd. Follow signs to Sugar Loaf then Warwick, Cty. Rt. 13. Three miles past Sugar Loaf, turn right on Four Corners Road, go 1 mile. Travel time 1 hour from george Washington Bridge. FROM ALBANY, KINGSTON, NEWBURGH & CONNECTICUT: Take the New York State Thruway (Rt. 87) South to Exit 16 Harriman (Woodbury Commons). Then same as above.

EVENTS (Check website for more information and

PRODUCTION 4,000 cases

ART& WINE

www.hvwinemag.com • Spring/Summer 2011

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BROTHERHOOD, AMERICA’S OLDEST WINERY

ABOUT US

Established 1839

HERE AT BROTHERHOOD, AMERICA’S OLDEST WINERY, we celebrated the grand opening of the Vinum Café, a gourmet restaurant/café/tapas bar housed above the underground cellars in one of the winery’s original brick buildings. Owned and operated by award-winning French chef Christian Pierrel who offers exquisite cuisine and light fare at very reasonable prices to complement your favorite Brotherhood wines. For hours of operation visit his website: www.vinumcafe.com. As you enter the winery notice the newly planted “showplace” vineyard we hope will offer visitors a cross-section of vinifera and hybrid grapes that thrive in the Hudson Valley. Chardonnay, Riesling, and Seyval Blanc are just a few of the vines we are currently cultivating. We’re also excited to present our new content-rich website at www.brotherhoodwinery.net. It’s integrated with several social media platforms to help you share your online and offline Brotherhood experiences with friends and family. The new site offers classic entertaining tips, wine pairing guides and recipes from some of our favorite local experts. Besides keeping you updated, our new website will provide tools for you to bring America’s oldest winery into your homes, kitchens and parties! As a leader in our community, Brotherhood has completed the installation of an 80KW solar electric system by Hudson Valley Clean Energy in Rhinebeck. We’re proud to say, since November 2010, we’ve been producing our own clean energy to help offset the electrical needs of the bottling plant. This system is clean, quiet, with zero emissions. We are proud to be producing wine made under sustainable and ecofriendly practices! And Brotherhood is pleased to be participating in Hudson Valley Wine Magazine’s Celebration of Art & Wine! We’ve been paired with two remarkable artists: oil painter Barbara Rubin and visionary photographer Lee Anne Morgan. We’ll be hosting events this year to showcase their Brotherhoodinspired images and are looking forward to seeing the finished pieces hanging in our gallery which features local artists throughout the year.

VA R I E TA L S BLANC DE BLANCS SPARKLING WINE GRAND MONARQUE (Limited Release)

NY PREMIUM SELECTIONS PINOT NOIR CABERNET SAUVIGNON MERLOT RIESLING DRY RIESLING CHARDONNAY RUBY PORT

Our tours and tastings run full schedule April through December with our Tasting/Sales Room open 11–5pm Sunday through Friday and 11–6pm on Saturday. Our “Historical Tour” is offered several times daily, where visitors get a glimpse into Brotherhood’s history, winemaking techniques and barrel-aging, all in our famous, hand-excavated underground cellars. The tour isn’t complete without experiencing one of three tasting “flights” of award-winning wines. We have seasonal wine specials and one of the largest winery gift shops in the area, offering Brotherhood souvenirs, wine accessories, local creations and unique imported items. In addition to producing some of the oldest and finest wines and champagnes in America, Brotherhood continues to create and bring back to life some of its grand and legendary parties and events. Our Courtyard Wine Garden features live music every weekend from Memorial Day through Labor Day and then Grape Stomping every weekend from Labor Day into October. Check our website for more information on some of the most exciting events in the entire Hudson Valley! Visit www.brotherhoodwinery.net today!

PHOTOS: Tomas Donoso (above left, opposite page); Yasuo Ota (above center)

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HUDSON VALLEY WINE • Spring/Summer 2011

MEET THE WINEMAKERS The winemaking team at Brotherhood is led by Winemaster Cesar Baeza. Cesar began his career with Master’s Degrees as an Agricultural Engineer, as well as in Viticulture and Enology and also in Sensory Analysis. His experience includes working in many of the winemaking regions in the world, including: California, France, Chile, Spain, the Soviet Union and New York State. Cesar oversees all the aspects of viticulture, product development and winemaking at Brotherhood Winery. Mark Daigle has the role of Production Manager, expert machinist and “fixer of all things.” When he isn’t running both bottling lines like well-oiled machines, Mark can often be found welding, grinding, repairing and, of course, consulting with Cesar and Bob about the different blends Brotherhood produces. Mark’s extensive background includes working in the vineyards of Chappellet in Napa Valley, Maison Bertrand Novack in Champagne, France and in the cellars at Chanson Père et Fils in Beaune, France. He is an essential part of the winemaking team because of his dedication, unique talents and over 30 years of experience at Brotherhood. Working directly with Mark and Cesar is Winemaker Bob Barrow. Bob graduated from Virginia Tech with a BS in Biology and a Chemistry Minor in 1998. He worked in both the vineyard and the winery at Williamsburg Winery in Virginia before starting at Brotherhood in 1999. A native of Dutchess County, Bob spends his time in the cellars and lab creating Brotherhood’s blends. In the fall, he can be found out on the crush pad with Mark pressing the tons of grapes that Brotherhood processes every year.


IN THE SPOTLIGHT RIESLING

Brotherhood’s best selling wine, this Riesling has delicate floral aromas of pear and apple. Its off-dry character is perfectly balanced by the crisp finish. Fruity with rich varietal character, this award-winning wine is a critic favorite as well as a real crowdpleaser.

D RY R I E S L I N G

This surprisingly dry, white wine offers bright aromas of fresh lime, tropical fruit and has a light mineral quality. Very crisp, with the mouthwatering taste of Granny Smith apples, it is well-balanced, with a lingering finish.

RIESLING ICE WINE

A delightful aromatic nose, this sweet, delicate and floral wine is so well balanced that it delivers a clean, almost dry finish. The acidity allows this wine to mature gracefully and develop stronger flavors, a fuller body and linger longer on the palate.

FROM NYS THRUWAY (RT. 87): Take  Exit 16 Harriman, go through toll plaza to  Rt. 17W to exit 130. Take 208 North to  Rt. 94 in Washingtonville. Make a right at the light on Rt. 94 and at the next light make a left on Brotherhood Plaza Drive. Brotherhood is on end of road on left.

VINEYARD BROTHERHOOD WINERY

PRODUCTION 40,000 cases

ADDRESS 100 Brotherhood Plaza Drive Washingtonville, NY 10992

OWNER Chadwick, Castro and Baeza Families

PHONE 845-496-3661 FAX 845-496-8720 EMAIL contact@brotherhoodwinery.net WEBSITE www.brotherhoodwinery.net OPEN April–December:  Sun–Fri: 11am–5pm  Sat: 11am–6pm CLOSED Thanksgiving, Christmas Day, New Year’s Day TASTING FEES $7 with glass TOURS $10 tour, tasting and glass ACREAGE 40 acres

MANAGER Hernan Donoso, President WINEMAKER Cesar Baeza, Winemaster  Mark Daigle and Bob Barrow EVENTS (check website for more information) Live music in the courtyard Sat & Sun from Memorial Day–Labor Day Candlelight Cuisine with Chef Shawn Hubbell (5/27, 6/24, 7/22, 8/19, 9/23,  10/28, 11/18)

June 4 July 30 Aug 27 Sept 30 Oct Oct 29 Dec 2

Wine and Beer Fest Hawaiian Luau Wine and Sangria Pig Roast Festival Haunted Cellars Haunted Cellars (every Fri & Sat) Halloween Ball Holiday Tree Lighting

ORANGE

GETTING HERE

THE ESSENTIALS

ART& WINE

www.hvwinemag.com • Spring/Summer 2011

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PALAIA VINEYARDS

ABOUT US

Established 2001

LOCATED IN A 200-YEAR-OLD BARN on land once owned by Aaron Burr, Palaia Vineyards is right in the middle of a richly historic area of the Hudson Valley. History is a main theme in all the operations here, from our land to our labels, which feature different photos of our relatives on each variety. We purchased the land in 2000 and began restoring the barn and converting it to a winery and tasting room. Planting began the following year, and currently we have 10 acres in production. Some of the varieties we grow include Cabernet Franc, Lemberger, Traminette, Seyval, Sangeovese and Pinot Noir. In addition to what is grown here, there are over 20 different wines to choose from in our tasting room, and tastings are always free. We have won awards for our Merlots, Cabernet Francs, DeChaunac, Lembergers, Traminettes, Joyful Pink and Mead. It is the amazement of our guests at how good the wine really is, that is the best reward for us. People quite often remark on the “feel”of the place, and how this makes us special to them. Everyone also says we are “just around the corner,” no matter how far away they seem to live. It is the people who come here who are our best advertisement. Our Joyful Pink wine has been very popular, and we donate 10% of all purchases of Pink wine and pink t-shirts to Breast Cancer. We have also raised many thousands of dollars for Lung Cancer at our Neil Young Tribute Festival, held here every July. With the live music every weekend, all year long, how could you not have a wonderful time here? Come stomp grapes with us in September, pick grapes with us in October, and check the website for our events listing including our amazing annual free pig roast. Something is always happening here at the vineyard!

MEET THE WINEMAKERS Winemakers Joe, Jan and Joe Palaggi are also the owners of the winery. Joe learned how to make wine from his grandfather and went on to take classes and seminars to improve his skills. Jan and Joe (the younger) are the “wine finishing” experts and do the testing and refining of the wines in preparation for bottling. Joe will retire from his job someday and work full time at the winery, but for now it is up to Jan and young Joe to carry on with the day-to-day operations.

WINES PINOT NOIR CABERNET FRANC Estate Grown

MERLOT U VA S E C C A Estate Grown

With the live music every weekend, all year long,

SERIOUS RED Red Blend

Al Westphal

LEMBERGER

how could you not have a wonderful time here?

Estate Grown

LINEAGE White Blend

q

CHARDONNAY TRAMINETTE Estate Grown

JOYFUL PINK Rosé

MEAD Honey Wine

p

10

Angela and the Fainting Goats – Neil Young Tribute Festival

HUDSON VALLEY WINE • Spring/Summer 2011


IN THE SPOTLIGHT M E A D – H O N EY W I N E

Fermented honey from a farm in Pine Bush. This rich Mead smells as good as it tastes. 2008 International Award winner, 2008 Finger Lakes Wine & Food Classic; 2009 Hudson Valley Competition; 2009 Silver in the Women’s Winemaking Competition in California; Silver in 2009 NYS Fair; 2010 Silver in International Finger Lakes Competition. J OY F U L PI N K

A Rosé that is light on the palate with soft strawberry overtones. Sweet and tart at the same time, this is one of our most popular wines. 10% of all sales go to The Young Survivor’s Coalition for Breast Cancer. 2009 International Medal winner and 2010 State Fair winner. 2 0 0 7 M E R LOT

Now this is just a nice, dry red Merlot with a hint of oak. Smooth with a nice soft middle-mouth feel. 2010 Finger Lakes International winner and Florida International winner. Nice and clean, and a very popular wine here.

THE ESSENTIALS VINEYARD PALAIA vINEYARDS

PRODUCTION 2,000 cases

ADDRESS 20 Sweet Clover Road Highland Mills, NY 10930

OWNERS Joe and Jan Palaggi

FAX 845-928-7683

M A N A G E R : Jan Palaggi T A S T I N G R O O M M A N A G E R : Craig Cowton (contact craig@palaiavineyards.com) M U S I C M A N A G E R : george Carney  (contact george@palaiavineyards.com) 

EMAIL winemaker@palaiavineyards.com

WINEMAKERS Joe (and son) Joe Palaggi

PHONE 845-928-5384

WEBSITE www.palaiavineyards.com

FROM NYS THRUWAY (RT. 87): We are very easy to find being only 5 miles from  the Woodbury Commons Premium Outlets on Route 32 North. From the NYS Thruway take exit 16 and then the first exit after the tolls for Rt. 32 North. We are exactly 5 miles on the left on Sweet Clover Road across from Woodbury Road. Or if you are coming from the North, we are 4 miles from the light at Cornwall on Rt. 32. Look for the big white Winery sign at the top of the road and follow the signs around the gray barn to the  parking lot.

CLOSED New Years Day, Easter,  Thanksgiving, Christmas Day

Come and plug in, we have all the equipment. You never know...

For more on events and music, please check our website July 14–17: The Vineyard Comedy Players

present: “Lend Me a Tenor.” Wine, Pink Wine Slushies, Popcorn, and a farce that will have you rolling. 8 pm ($10)

July 23–24: Neil Young Tribute Festival

TASTING FEES Free

to benefit the fight against Lung Cancer. $10/person for the day – the entire amount goes to the charity. Band after band playing Neil Young’s songs for 2 days. BBq available.

TOURS By appointment only

And of course, we have Elvis live on August 20th!

ACREAGE 32 total, 10 in vines

ART& WINE www.hvwinemag.com • Spring/Summer 2011

11

ORANGE

GETTING HERE

OPEN January 1–June 1: Thurs–Sun 12pm–10pm; Sun 12pm–6pm June–January: Open Daily Sun–Wed 12pm–6pm;  Thurs–Sat 12pm–10pm

EVENTS Thursdays are Open Mic Nights


WARWICK VALLEY WINERY & DISTILLERY

ABOUT US

Established 1994

OUR STORY BEGINS IN THE ORCHARD. In 1989, we purchased the orchard and began to learn how to cultivate fruit. Local apple growers and extension agents taught us the basics and contributed to our early success. Our first product, in fact our entire business, started as a result of an abundant apple crop that lead us to experiment with hard cider. We were soon hooked and we received our farm winery and cider producer licenses in 1993. Our doors opened to the public in the Fall of 1994. In the early days, we had three wines and one cider, all of which were a bit unrefined. Our inexperience was as evident as our enthusiasm and we persevered to create higher quality wines and cider. Every vintage improved as we honed our skills and continued to learn the art and science of wine and cider making. Eventually, hard work paid off, leading us to the development of our acclaimed Doc’s Draft Hard Apple Cider. The success of our Doc’s Draft Hard cider is due to our insistence in using the finest fruit available.

VA R I E TA L S

The passion for creating wines and ciders soon evolved into an idea to begin distilling and to open the first distillery in the Hudson Valley since Prohibition. It was our belief that the fruits grown in the fertile Hudson Valley could be made into the highest quality fruit brandies and liqueurs. In 2001, we received a grant to develop New York’s first fruit micro-distillery. Using the same principle that had brought success to the wine and cider, we created a line of fruit brandies and liqueurs – American Fruits – made to capture and preserve the essence of fruit at its peak ripeness.

APPLES PEARS BLACK CURRANTS STRAWBERRIES CHERRIES CHARDONNAY RIESLING

Our post-and-beam tasting room provides visitors a unique environment to explore many offerings of wines, ciders, brandies and liqueurs. Renovated from an old apple packing house and overlooking a goose pond and the orchards, its bucolic setting is perfect for enjoying some great wine, music and food from our own Pané Café. A delicious bistro menu of fresh bread, pizzas, sandwiches and salads from Pané Café is served all weekend long.

CABERNET FRANC CABERNET SAUVIGNON

MEET THE WINEMAKER Jason A. Grizzanti is a renowned New York State winemaker, pomologist, viniculturalist, businessman and the innovator behind the Empire State’s first fruit micro-distillery. Jason is a principal and chief operating officer in charge of production at the Warwick Valley Winery in the Hudson Valley’s picturesque apple capital. Under Jason’s direction, the facility has garnered critical acclaim and awards for its fruit distillates including an 87 rating from the Beverage Tasting Institute for Grizzanti’s pear brandy; a Gold Medal at the NY Wine and Food Classic for his pear liqueur; coverage in Forbes Life magazine for the bourbon barrel-aged apple liqueur; a Gold Medal-winning ruby port; and 2007 ‘Best of Show’ recognition at the Hudson Valley Wine Competition for Jason’s American FruitsTM Sour Cherry Cordial.

PINOT GRIS PINOT NOIR

Warwick Valley Winery & Distillery is the perfect place for the perfect “Country Wedding” or any private party. For information email Randy at warwickwinery@gmail.com. Our mission since our inception has been to create fruit-based alcoholic beverages that are as unique as the fruits themselves. It’s the magical combination of wine, music and food that makes any visit to Warwick Valley Winery & Distillery so enjoyable.

Warwick Valley Winery & Distillery is the perfect place for the perfect “Country Wedding” or private party.

PHOTOS: Eric Iverson (above left); Carol Bates/Bates Photography, Inc. (center, opposite page)

12

HUDSON VALLEY WINE • Spring/Summer 2011


IN THE SPOTLIGHT In 2001,Warwick Valley Winery and Distillery became the Hudson Valley’s first licensed distillery since Prohibition. We are currently the state’s leading producer of fruit brandies (eau de vies) and all natural fruit liqueurs. The process begins by crushing whole, ripe fruit and then fermenting the mash in stainless steel tanks. The next step is to transfer the fermented mash into our copper pot still. Once there, the fermented fruit is gently heated by steam, as opposed to direct flame, to slowly boil off the alcohol without compromising the delicate fruit aromas. In 2009, Warwick Valley Winery and Distillery expanded the distillery to produce artisan gins and whiskeys.

THE ESSENTIALS VINEYARD WARWICK vALLEY WINERY &  DISTILLERY ADDRESS 114 Little York Road  Warwick, New York 10990 PHONE (845) 258-4858 FAX (845) 258-6055 EMAIL wvwinery@warwick.net WEBSITE www.wvwinery.com

FROM NYC & NJ: Take Rt.17 north into New York State toward Albany (I-87). get  off at exit 15A, Sloatsburg. Make a left off exit onto Rt. 17. Take Rt.17 north for 7 miles, then make a left onto Rt.17A. Stay  on Rt. 17A for approximately 17 miles into Warwick. At the intersection of Rt.17A and Rt. 94 make a left, onto Rt. 94. Proceed on Rt. 94 for a 1/4 of a mile, make a right onto Little York Rd. The winery is 1 mile down  on the right.

PRODUCTION 20,000 cases  OWNERS Joseph & Katherine grizzanti, Jason grizzanti, Jeremy Kidde DIRECTOR OF SALES Jeremy Kidde WINEMAKER Jason grizzanti

EVENTS Live music every weekend, 2pm–5pm Check website for date & time: August Johnny Cash Tribute

ORANGE

GETTING HERE

OPEN 11am–6pm, daily Bakery/Café open Friday–Sunday, 12pm–5pm

ACREAGE 60 acres

CLOSED New Years Day, Easter, Christmas  TASTING FEES $5 includes glass TOURS Call for info

ART& WINE

www.hvwinemag.com • Spring/Summer 2011

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BASHAKILL VINEYARDS

ABOUT US

Established 2005

BASHAKILL VINEYARDS is Sullivan County’s first commercial winery that opened its tasting room doors in December 2007. BashaKill Vineyards is an eco-friendly vineyard that produces “certified naturally grown” grapes. The vineyard lies on a slight slope that flows down to the 2,000 acre BashaKill wetlands. This marsh provides an ideal micro-climate to grow world class organic grapes and the loose sandy soil offers excellent farming conditions. The land around the wetlands has a long history of farming dating back to the 1700s. It was initially inhabited by Native Americans and by the mid-1700s European settlers migrated to the area. One can still find old clay drainage pipes in some of the fields. The northern fields of the vineyard, planted in 2005, are home to both our Cayuga White vines as well as a red variety named Noiret. We use the Cayuga White grapes to produce our Estate White Tail varietal white wine. Our Estate White Tail is a Germanicstyle, balanced, semi-sweet wine with hints of melon, peach, apple and an earthy overtone. In 2006 we took a chance planting a newly-released red hybrid from WINES Minnesota named Marquette, which has Pinot Noir as one BARN OWL of its grandparents. Marquette was promised to be a hardy, Gewurztraminer disease-resistant grape while still producing a high quality wine. In 2010 we were able to harvest our first batch and BLACK BEAR we could not be happier with the outcome! We are blendCabernet Franc ing our Marquette with our Noiret and calling it Bald Eagle. This wine will be a full-bodied, heavy red wine with BLUE HERON spice, oak and hints of black pepper – and made from Chancellor organically grown grapes!

MEET THE WINEMAKER Five years ago, Paul Deninno began to fulfill his dream of planting a vineyard and opening a winery on his property. He single-handedly constructed the vineyard trellis, using black locust posts, an alternative to using chemically-treated wood. He also laid all of the tile drainage and installed a drip irrigation system which conserves water, fertilizer and energy consumption. He continues to plant, prune and maintain the entire vineyard himself. This personal care and attention assures that the vineyard remains chemical-free and produces the highest quality grapes, which is reflected in his wines. Future plans include biodynamic practices in his vineyard, which Paul believes will bring the wines to a new level.

COYOTE

We are now implementing several biodynamic practices in our vineyard. In 2009, we introduced chickens into our vineyard to help control pests and provide with organic fertilizer, which is composted with our grape pressings and reapplied to our soil. In 2011, we plan to purchase sheep to control our weeds and eliminate all mowing in the vineyard and provide another natural fertilizer. We want to build an environment that will allow us to grow the most flavorful grapes that will reflect in our wines. Plans are also underway for a wine cave, which will be set in the mountain on our property. This will allow us to expand our wine capacity and give us the perfect temperature and humidity for aging our reds in the most natural environment.

14

HUDSON VALLEY WINE • Spring/Summer 2011

80% Cab Sauvignon, 20% Cab Franc

D R A G O N F LY Lemberger

OSPREY Vignoles

WHITE TAIL Cayuga White

WOOD DUCK Chardonnay

Come visit the winery where you can sample BashaKill’s award winning wines. You can also bring your own lunch and mingle with local residents and wine enthusiasts from afar. Paul also provides personal tours, showing where and how the wine is made, answering your questions, and ensuring you have a visit that will make you want to return!


IN THE SPOTLIGHT WO O D D U C K

This new Chardonnay is aged, half in American oak and half in stainless steel, and then blended together for a very smooth dry white wine. It has a full body and a beautiful finish! B A R N OW L

Made from the noble Gewurztraminer grape, Barn Owl is a semi-dry, highly aromatic wine with spice and honey on the pallet and nose. E S TAT E W H I T E TA I L

Our Estate White Tail is a Germanic-style, balanced, semi-sweet wine with hints of melon, peach, apple and an earthy overtone. This wine pairs well with sushi, salads, antipasto, and desserts.

THE ESSENTIALS

O S P R EY

2 0 0 9 B LU E H E RO N

Made from 100% Chancellor grapes this wine is full bodied with aromas of cedar and spice. It pairs well with Italian foods and spicy dishes. D R AG O N F LY

Made from the Lemberger grape, this wine is an easy drinking red with soft tannins. C OYOT E

Made from 80% Cabernet Sauvignon and 20% Cab Franc grapes this wine has notes of tobacco, black currant, spice and pepper on the nose and palate.

PRODUCTION 500 cases

ADDRESS 1131 South Road Wurtsboro, NY 12790

OWNER/MANAGER Paul Deninno

PHONE 845-888-5858

WINEMAKER Paul Deninno

FAX 845-888-5858

EVENTS Live Music every Saturday

EMAIL paul@BashaKillvineyards.com WEBSITE www.BashaKillvineyards.com

We have live music every Saturday throughout the summer and different events throughout the year – art shows and wine making classes are a few. Please check under our Directions tab for the latest happenings.

OPEN Memorial Day–Labor Day:  Sat & Sun, 12pm–6pm Winter: Sat 12pm–5pm

GETTING HERE

CLOSED Monday–Friday TASTING FEES $5, includes glass TOURS Yes ACREAGE 10.5 acres

FROM NYS THRUWAY (RT. 87): Exit 16 Harriman. Take Routh 17W (quickway) to Exit 113. get off ramp and go south on Route 209 for two miles. Make a left on Haven Road (after Moose Lodge) which goes across the Bashakill. At the end, make a right on South Road, go two miles and look for the vines and the BashaKill vineyards sign. We are across from the boat launch and public parking area. 

www.hvwinemag.com • Spring/Summer 2011

15

SULLIVAN

One of our most popular whites, this Germanic-style semi-sweet wine has flavors and aromas of honeysuckle, pineapple and grapefruit. Enjoy with light pasta dishes and desserts.

VINEYARD BASHAKILL vINEYARDS


ADAIR VINEYARDS

ABOUT US

Established 1985

ADAIR VINEYARDS is a small family-owned winery and vineyard located in the scenic and historic Hudson Valley. Jim Adair established the winery and vineyard in 1985 when he planted his first vine, and opened the tasting room in 1989. When we acquired the winery in early 1997, it was the realization of a life-long ambition inspired by family heritage and brought to fruition by formal enology and viticulture studies in California and further training in a Pennsylvania vineyard. We often compare a visit to Adair Vineyards to a step into one of the 19th century Hudson River School artist’s paintings. Asher Durand’s 1840 painting “The Solitary Oak” appears on our wine label. And, we have a solitary oak standing at the head of our vineyard. In his painting are cows, horses, mountains, and a stream. Our winery is housed in a barn, over 200 years old, once occupied by cows and horses, and has a stream running by with the Shawangunk Mountains in the background. The tasting room and gift shop are located in the loft of the barn and the winemaking area is below. Our vineyard is located behind the winery. We believe in the simple and natural approach to our winemaking. We allow our grapes to fully mature so that we are able to produce wines characteristic of the grape varieties. In order to maintain the highest quality, our wines are created firstly with estate-grown grapes and then supplemented with additional varieties grown at a local farm with which we have a close working relationship. We currently produce more than 30,000 bottles and look forward to increasing our production. In the wine cellar you will see where we make the wine, care for it to perfection and bottle it for our customer. Our wines range from dry to slightly sweet. We have won numerous awards for our wines.

VA R I E TA L S S E Y VA L B L A N C VIGNOLES CAYUGA WHITE VIDAL BLANC FRONTENAC

A visit to Adair Vineyards is a

MARECHAL FOCH

step into one of the 19th century

LEON MILLOT

Hudson River School artist’s

DE CHAUNAC BACO NOIR

paintings.

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HUDSON VALLEY WINE • Spring/Summer 2011

MEET THE WINEMAKER Marc Stopkie, winemaker, attended Napa Valley College for enology and viticulture. After completion of his studies at Napa Valley College he interned at various California wineries throughout the state’s wine regions. While wanting to return to his East Coast roots, he secured a position as winemaker/vineyard manager at a Pennsylvania winery. While working at this winery, he became familiar with the East Coast growing climate and the French-American hybrid grape varietals. While working there he searched for his own winery and found it in the Hudson Valley. He now grows French-American hybrid varietals suited to the region as well as experimenting and growing various varietals from Minnesota and Russia. Marc’s winemaking style is rooted in the Old World way. He only uses grapes and fruit grown on the estate or within 15 miles of the winery. He personally cares for the vineyard and every grape processed. He does not rely on technology but instead uses what is naturally occurring in each varietal and season to create carefully handcrafted wines. By following this philosophy he is able to bring out the true characteristics of the fruit and terroir of the Hudson Valley.


IN THE SPOTLIGHT 2 0 1 0 PE C H E

A delectable dessert wine made from 100% White peaches. This wine pairs well with champagne, drizzled over a fruit salad, or by itself. This dessert wine was a double gold medal winner in the 2008 and 2009 Hudson Valley Wine Competition, as well Best of Show in 2009 Hudson Valley Wine Competition. As quoted in the Wall Street Journal on August 17, 2010, “A delectable white peach dessert wine turned out to be one of the most memorable wines out of a dozen wineries visited.”

THE ESSENTIALS MANAGERS Marc and Lori Stopkie

ADDRESS 52 Allhusen Rd. New Paltz, NY 12561

WINEMAKER Marc Stopkie

PHONE 845-255-1377 FAX 845-691-9584

2 0 0 9 C AY U G A W H I T E

A semi- dry white wine reminiscent of a semi-dry Reisling, made from 100% Cayuga White grapes. This wine is an excellent accompaniment to Asian, Indian, and other spice cuisines with hints of tropical fruits and apricot. A bronze medal winner in the 2008 Hudson Valley Wine Competition. (2010 to be released this summer.)

FROM NYS THRUWAY (RT. 87): Take Exit 18 (Poughkeepsie/New Paltz). After tollbooth, turn left (Rt. 299). At 3rd stoplight, turn left (Rt. 32 South). Proceed about 5.5 miles to Allhusen Road. Turn left. Adair vineyards is a big red barn about 1/2 mile on the right. 

Hastings on Hudson: Saturdays TBD,

check website for dates

WEBSITE www.adairwine.com

Beacon: First and Third Sunday of every

TASTING FEES $5 TOURS Not available ACREAGE 15 acres

GETTING HERE

EVENTS Taste our wines at the following Farmer’s Markets:

EMAIL lori@adairwine.com

OPEN May–Oct: Fri, Sat, Sun 11am–6pm  Nov–Mid-Dec: Sat, Sun 11am–5pm 

PRODUCTION 2,500–3,000 cases   OWNERS Marc and Lori Stopkie

ULSTER

VINEYARD ADAIR vINEYARDS

Rye: Sundays TBD, check website for dates month year round

Albany (Empire State Plaza): Every other Wednesday year round, check website for dates Cold Spring: Saturday TBD, check website

for dates

Schenectady: Every Thursday May through November Cornwall: Wednesday TBD, check website

for dates

Muscoot Farms: Sundays May through November

Peekskill Farmers Market: Saturdays

TBD, check website for dates

Purchase (Pepsico): Tuesdays TBD, check website for dates

www.hvwinemag.com • Spring/Summer 2011

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BALDWIN VINEYARDS

ABOUT US

Established 1982

IN 1982, THE BALDWINS purchased a farm which had been the Hardenburgh Estate since 1786, including a stone home and 18,000 square feet of out buildings situated on 37 acres of prime alluvial farmland.

WINES MIST DI GRECO MEMORIES

The first vineyard was planted in May 1982, and a second vineyard the next year, bringing total vine acreage up to 10 acres. In the Fall of 1982, the first vintage was vinified using grapes purchased locally, and the winery opened in July 1983 with five wines, three of which were awarded medals at the New York State Wine Competition. Baldwin Vineyards has spent the past 28 years garnering awards for their Chardonnay, Merlot, Riesling, Brut Champagne, Port and other dozen wines, but pioneered New York's entry into the premium fruit wine category.

Brut Champagne

CHARDONNAY PORT MERLOT CLARET EMBERS Soft, Fruity Red

ILLUSIONS Starting with their Strawberry Wine in 1985 (Best fruit wine at the San Francisco Chronicle Wine Competition 2006 and 2007); they added Apple, Blueberry, Cherry and Black Raspberry wines which have gathered many more awards. The Black Raspberry Wine, alone, has won eight Gold Medals in various wine competitions, in addition to many other awards.

Off dry white wine

J O S E P H ’ S V I N TA G E Semi-sweet

APPLE

MEET THE WINEMAKERS Pat and Jack Baldwin were living in New Jersey in 1981, enjoying wine as a hobby since their first visit to Europe in 1974 had started their “love affair” with wine. As Director of Les Amis du Vins’ premier new chapter, Pat had 100 members who met monthly to taste the world’s great wines under the tutelage of wine industry’s notables, including Marcia Mondavi. It was a club member who informed Pat that world class wines were being produced 50 miles to the north, in New York’s Hudson River region. After visiting one of the region’s dozen wineries that summer, Pat remarked, “That would be a nice way to live.” So together the Baldwins spent the balance of the year looking at potential winery sites in Pennsylvania, New Jersey and New York.

LATE HARVEST RIESLING

Instead of making their fruit wines

ANTHONY’S VINTAGE

dry, the Baldwins finish their fruit

RASPBERRY

wines so they taste like the fruit

CHERRY

they started from.

BLUEBERRY

Light sparkling

STRAWBERRY The Baldwins’ philosophy on fruit wines, which began a ICE WINE trend throughout the entire Northeast, was to vinify fruit wines as premium varietal wines, rather than the old tradition of adding water and other less expensive fruit juices to bring down the cost. Instead of making the fruit wines dry, as was the tradition, the Baldwins finished their fruit wines so they tasted like the fruit they started from. Baldwin hosts a Strawberry, Chocolate & Wine Festival, serving their famous strawberry and chocolate desserts along with a wine tasting of their fifteen different wines. There are sixteen Festivals scheduled for 2011. Visit our website www.baldwinvineyards.com for dates and times.

During a blizzard in February 1982, they visited a 37-acre farm in the Hudson River region. After walking the property in below-freezing weather, with six inches of snow already on the ground, they “bought the farm,” on two conditions: 1. The town would allow them to put up a sign – “Baldwin Vineyards,” and 2. Cornell University would inspect the site and declare it fit for grape growing. Both conditions passed, and in July 1982, the Baldwins took title to the property. Yet, not wanting to wait until Spring of the following year, the Baldwins planted their first vineyard in May before they officially owned the property, and before they could improve the lot. And so, defying all logic, they had their vineyard, Baldwin Vineyards! With Pat’s unique talent for organizing and developing, and utilizing the services of two wine consultants, the winery opened in July 1983. They sold out of their first year’s wine in just a few months. Then in 1985, one of their consultants brought the Baldwins a bottle of 1919 elderberry wine found in a cellar of an old house. Not able to find any elderberries, they contracted for two tons of strawberries, and made their very first batch of strawberry wine. It became their best seller, and began garnering at least one Gold Medal each year since.

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HUDSON VALLEY WINE • Spring/Summer 2011


IN THE SPOTLIGHT Recognizing that wine goes best with food, the Baldwins started a tradition in 2006 to have frequent Strawberry, Chocolate & Wine Festivals, which involve tasting all of our wines accompanied by three chocolate/strawberry desserts. The food makes all the vibrant flavors in the wines stand out, and the desserts taste much better accompanied by the various wines. Imagine tasting cheesecake with a Port or Ice Wine, strawberry shortcake with Brut Champagne or Late Harvest Riesling, or chocolate desserts with Strawberry or Black Raspberry Wine. The Ice Wine is our newest wine addition – a Riesling frozen on the vines until the juice is like a sweet, intense syrup. These very special grapes have a full-bodied luscious flavor like no other grape wine – making it the perfect dessert wine.

THE ESSENTIALS TOURS Not available

ADDRESS 176 Hardenburgh Road  Pine Bush, NY 12566

ACREAGE 37 acres

PHONE 845-744-2226 FAX 845-744-6321 EMAIL baldwin_vineyards@frontiernet.net WEBSITE www.baldwinvineyards.com

GETTING HERE FROM Rt. 17: Exit 116 on Rt. 17 (soon to be Rt. 86), take Rt. 302 North to Pine Bush. At the first traffic light in Pine Bush, go straight through the light onto Maple Avenue (don’t make a left or right onto Rt. 52/Main Street). Follow the signs for one mile, and the old stone house and winery will be on the right side.  Baldwin vineyards is on the Orange/ulster county border in southeastern New York. gPS co-ordinates are -74.293735, and 41.618957.

OPEN July–Oct: every day except Mon & Tues 12pm–5pm  Apr–Jun: Thurs, Fri, Sat, Sun 12pm–5pm Nov–Dec: Thurs, Fri, Sat, Sun 12pm–5pm

ULSTER

VINEYARD BALDWIN vINEYARDS

PRODUCTION 2,500 cases OWNER Pat and Jack Baldwin MANAGER Pat and Jack Baldwin WINEMAKER Pat and Jack Baldwin

EVENTS Strawberry, Chocolate & Wine Festival – visit our website for a complete listing of dates and times

CLOSED Easter, Thanksgiving, Christmas TASTING FEES $7 includes tasting glass $15/pp for festivals, or FREE with  the purchase of six bottles of wine,  includes tasting glass

www.hvwinemag.com • Spring/Summer 2011

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BENMARL WINERY

ABOUT US

Established 1957

WINE HAS BECOME VERY IMPORTANT to Americans. Moreover, we are drinking increasing amounts of wine grown in our own native soils, as well as, and frequently in preference to, wines originating in famous Old World regions. This acceptance of our own wines is quite a recent development. It has come about only through the efforts of a few American wine lovers who are determined to demonstrate that fine winemaking, both as an art and as a business, is well within the capability of our nation’s climate, soils, and talents. Hundreds of stories could and will be told of the difficulties and rewards experienced by these dedicated people during this accomplishment. One such story begins appropriately on a vineyard in the Hudson River Valley, the oldest wine district in the United States. Wine has been made from the grapes of this region since the 17th century when the French Huguenots grew vines and made wine in nearby New Paltz. Among the young farmers attracted to this burgeoning industry in the early 1800s was Andrew Jackson Caywood who bought and planted a handsome piece of land high above the river in an even older Hudson region grape growing community, dating from 1772. When the community incorporated as the Village of Marlborough, in 1788, a cluster of grapes carved in its seal commemorated its major crop. Caywood became an outstanding viticulturist and leading authority in the development of new grape varieties.

WINES REISLING S E Y VA L B L A N C SL ATE HILL WHITE TRAMINETTE DRY ROSÉ BACO NOIR CABERNET FRANC CABERNET SAUVIGNON

When the Miller family bought the Caywood property in 1957 and renamed it Benmarl, it had outlived all of its early contemporaries to become America’s oldest professional vineyard. The Millers rebuilt its steep terraces, replanting them with European wine grapes, both hybrid and vinifera, carrying on Caywood’s private experimentation at a time when New York’s wine industry was at a low ebb, and long before New York State officially began experimental wine study.

FRONTENAC MERLOT SYRAH ZINFANDEL

In 2006, the Spaccarelli Family purchased Benmarl Winery from the Miller family, with the intention of reviving the spirit of Hudson Valley viticulture and the process of wine making. They have proven to be a new face to an old tradition. By replanting many of the abandoned vineyards and refurbishing the estate, they have managed to bring a new light to Benmarl, without sacrificing the tradition and history that makes it so special. And, carrying on the tradition of experimentation, they have planted new hybrid varieties like Traminette, as well as Old World vinifera. Benmarl and the Spaccarelli family are dedicated to the renaissance of New York’s first vineyard region, and have faith that the Hudson Valley will be recognized throughout the world as a producer of high quality wines, enhanced by a regional character which sets it apart from any others in the world.

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HUDSON VALLEY WINE • Spring/Summer 2011

MEET THE WINEMAKER There seems to be a theme of “winemaker” made wines that has dominated the American wine scene in recent years. New World winemakers are gaining celebrity status, crafting exquisite wines that not only showcase their own style, but also reflect trends in the market. That being said, there has been a shift away from terroir-driven wines. New World wines are, in certain ways, losing their sense of place. At Benmarl Winery, the winemaking process has been increasingly focused not only on varietal characteristics, but on this idea of expressing terroir. They strive to make not only great wines, but great wines that reflect where they are from. “The decisions that we make in the cellar are very important,” says the winemaker and GM of Benmarl. “But not as important as the quality and consistency of the fruit that we grow and purchase.” In recent years the Spaccarelli family has been refurbishing their existing vineyards and planting new ones. Investment in new temperature-controlled tanks, French and American Barrels, and a state-of-the-art bottling line, has added to their focus on quality and consistency. The whites at Benmarl are generally bottled young, capturing their youthful fruit and often times minerally characteristics. The Chardonnay component of their Slate Hill White is the only white that sees oak. The reds are all carefully aged in French, American, and Hungarian oak barrels, striving to strike balance between flavor, aroma, and texture.


IN THE SPOTLIGHT E S TAT E B AC O N O I R

Bottled every year in May, everyone impatiently awaits our award-winning Baco Noir. A light to medium bodied wine with the classic peppery red cherry fruit that only Baco can offer. Benmarl has been producing Baco Noir for fifty years. S L AT E H I L L W H I T E

Light to medium bodied, floral with a slight mandarin orange and citrus flavor. Pale yellow with fresh acidity. An attractive white to enjoy on the hazy, lazy days of summer. Bring this chilled wine to the beach and while away the hours. CABERNET FRANC

Earthy with notes of raspberry and cherry. Lightly oaked with a spicy finish of black pepper and vanilla.

THE ESSENTIALS PRODUCTION 3,700 cases

ADDRESS 156 Highland Avenue Marlboro, NY 12542

OWNER victor Spaccarelli 

PHONE 845-236-4265

GETTING HERE FROM NYS THRUWAY (I-87): Take Exit 17 (Newburgh); then take I-84 East and  exit at Rt. 9W Newburgh (just before the Newburgh/Beacon Bridge); Rt. 9W North about 4.5 miles, then turn left on Conway Rd., keep to the right. The Benmarl sign and entrance are 1 mile on the right. FROM ORANGE COUNTY & PA: Rt. 9W Newburgh (just before the Newburgh/ Beacon Bridge); Route 9W north about 4.5 miles, then turn left on Conway Rd., keep to the right. The Benmarl sign and entrance are 1 mile on the right. FROM PUTNAM COUNTY & CT: Take I-84 West and cross the Newburgh/ Beacon Bridge; Route 9W North about 4.5 miles, then turn left on Conway Rd; keep to the right. The Benmarl sign and entrance are 1 mile on the right. Buses please call in advance.

FAX 845-236-7271 EMAIL matthew@benmarl.com

ULSTER

VINEYARD BENMARL WINERY

MANAGER Matthew Spaccarelli   WINEMAKER Matthew Spaccarelli

EVENTS (check website for updated listings) May 28–29 Bud Break Festival

WEBSITE www.benmarl.com

July 16–17

Sangria Festival

Aug 13–14

Sangria Festival

OPEN 12pm–6pm every day

For a list of Shawangunk Trail events go to: gunkswine.com

CLOSED Thanksgiving, Christmas New Years Day, Easter TASTING FEES $8 for 6 wines TOURS Our working cellar is open for views ACREAGE 37 acres

ART& WINE

www.hvwinemag.com • Spring/Summer 2011

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BRIMSTONE HILL VINEYARD

ABOUT US

Established 1982

BRIMSTONE HILL IS AMONG the older group of Hudson Valley vineyards and wineries. The actual vineyard dates back to 1969 when Richard and Valerie Eldridge planted some 20 varieties of “French hybrid” grapes on approximately a half acre of sloping land. The Eldridges were (and still are) dedicated oenophiles. This tradition really stems from Valerie’s background. She was French by origin, and she grew up in an extended French winemaking family from the Loire Valley. In the 1970s the Eldridge vineyards expanded to about 3-4 acres of grapes. The decision to try a small winery was made in 1978-79, a time period when there was considerable interest in establishing smaller wineries throughout the Hudson Valley. There was (and still is) much to learn about appropriate grape varieties, wine types and wine-making techniques for this region. Initially, the French-American hybrid grape varietals seemed to be the most appropriate for better wines. As the 1980s progressed some of the traditional European vitis vinifera varieties showed considerable promise. Then, as Cornell became better focused on higher quality wine grape varieties (remember Cornell has had a grape breeding program for generations), some of their interspecific hybrid varieties have blossomed in the Hudson Valley. Brimstone Hill has worked with all of these categorical groupings in a strong effort to make distinctive regional wines, which we are proud of. As for size, our vineyards have expanded considerably; we now have about 10 acres producing and about 3-4 acres, which are not yet in production. Our operation continues to be somewhat experimental in nature. One of the pioneering ventures we are very proud of is the development of a sparkling wine, which is made in the tradition of the French champagnes. Our current production is between 7,500 and 10,000 bottles per year.

WINES DOMAINE BOURMONT S PA R K L I N G W I N E S E Y VA L B L A N C CHARDONNAY VIN ROUGE

Brimstone Hill has worked to make CABERNET FRANC

distinctive regional wines, which we are proud of.

NOIRET CAYUGA WHITE VIDAL BLANC RIESLING

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HUDSON VALLEY WINE • Spring/Summer 2011

MEET THE WINEMAKER Richard Eldridge, owner and winemaker, stumbled into wine through marriage to the late Valerie de Bourmont who introduced him to wine. In a sense, the rest is history. The Eldridges became fascinated with the possibilities of growing and making very good wines here in the East. We tend to think of wine as one of the more important staples of the diet. The winemaking process in the East, however, is much more challenging than in California. This is largely due to the Eastern climatic conditions coupled with a limited tradition of wine and viticulture. Most of the California wine grape varieties cannot handle our cold winters and short, rainy growing seasons. Further, Eastern grapes tend to be significantly higher in acidity and lower in sugar than their California counterparts. This condition can be addressed, but the process does become more complicated. The higher acidity does have a major advantage in making both sweeter wines and sparkling wines. The drier table wines tend to be on the lighter side with a certain zesty quality. At Brimstone Hill we are committed to the task of making better wines which will please our customers.


IN THE SPOTLIGHT NOIRET

This is a fairly recent NY State red grape which was developed by Cornell. It produces a very high-quality red wine with good tannins and overtones of black pepper. Noiret picks up an added richness when it is aged in oak barrels, and it accompanies most foods very well. It has proven to be very popular in our tasting room.

CABERNET FRANC

C AY U G A W H I T E

A semi-sweet wine with a delicate flavor and aroma. People frequently say that it possesses overtones of pear. Cayuga White is a great sipping wine on a hot summer afternoon, and it goes nicely with fruits and/or desserts. It is our most popular wine year in and year out. DOMAINE BOURMONT S PA R K L I N G W I N E

Our sparkling wine is a light dry (brut) sparkler made in the full Méthode Champenoise tradition. This means that the second fermentation occurs in the bottle, that is, the actual bottle in which the wine is served. It is a great wine to have with any celebration.

THE ESSENTIALS VINEYARD BRIMSTONE HILL vINEYARD

OWNER Richard Eldridge

ADDRESS 61 Brimstone Hill Rd. Pine Bush, NY 12566

MANAGER Richard Eldridge

PHONE 845-744-2231 FAX 845-744-4782 EMAIL bhvwine@frontiernet.net WEBSITE www.brimstonehillwine.com OPEN Columbus Day–Memorial Day:  Sat & Sun, 11:30am–5:30pm  Memorial Day–Columbus Day:  Fri, Sat, Sun & Mon, 11:30am–5:30pm  TASTING FEES $3 for table wines available $1.50 for sparkling wine TOURS Available by appointment ACREAGE 10 acres

ULSTER

Thirty years ago, Cabernet Franc was almost unknown in Eastern winemaking and viticultural circles, but it has developed a steady and growing following among our customers. At Cornell it has proven to be the most winter hardy of the traditional European wine grape varieties, and it is reasonably disease-resistant. At Brimstone Hill we vinify Cabernet Franc along the lines of the Loire Valley Cabernet Franc wines. It is excellent with red meats, and it accompanies pasta dishes nicely.

WINEMAKER Richard Eldridge EVENTS Champagne, Chocolate and Wine – A Valentines Day event held every Presidents’ Weekend (Sat & Sun)

GETTING HERE FROM NYS THRUWAY (RT. 87): Take Exit 16, Rte. 17W to Exit 119. Turn right on Rt. 302 to Pine Bush, left on Route 52, go 1 mile to New Prospect Rd. Turn right and go ½ mile to Brimstone Hill Rd., then turn left. FROM NORTH & ALBANY: Rt. 87 South to Exit 18, Route 299W to left on Libertyville Rd. (u.C.7) which becomes Bruynswyck Rd. Make right on Brimstone Hill Rd.  FROM EAST & CT: Route 84 West, take Exit 8 to Route 52W to Pine Bush. See above.  FROM WEST: Route 84E to Exit 4 to 17W. to Exit 119. See above from South.

PRODUCTION 625-850 cases

www.hvwinemag.com • Spring/Summer 2011

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GLORIE FARM WINERY

ABOUT US

Established 2004

GLORIE FARM WINERY WAS CONCEIVED out of a love affair between agriculture and wine. We have been growing grapes on our Marlboro hillside farm for home winemakers and many valley wineries for nearly 30 years. At an elevation of 800 feet and with southeastern slopes, our location is considered one of the premier vineyard sites in the Hudson Valley, and virtually all visitors’ first reaction upon arrival is to comment on the amazing, 35-mile, panoramic view from this spot. Estate grown grapes make up ninety percent of our wines. Hudson Valley standards Seyval Blanc and Cabernet Franc lead the way, followed by DeChaunac, Cayuga White and Vidal Blanc, and more recently Riesling and Marquette. With these and others, we currently have a dozen varieties on trellis and continuously evaluate new and existing cultivars for future plantings. Our tree fruit, brambles and ribes are the sources for our fruit wines. Black currants, WINES members of the ribe family, were banned from propagation in New York State in 1911. The ban was lifted in 2003, S E Y VA L B L A N C and we planted cuttings soon after, reaping our first harvest in 2008. An intensely flavored, deep red, sweet-tart wine RIESLING was produced, a unique, rich taste experience that our customers immediately embraced. CAYUGA WHITE Surrounded by the vibrant orchards and vineyards of our 54-acre fruit farm, a large, red-roofed barn built in 1913 was partially renovated between 2004 and 2007 for the winery and a tasting room. In the comfortable rustic elegance of our tasting room, we have but one objective – to be sure that each customer leaves having had a positive experience. We strive to provide visitors with a friendly, approachable atmosphere where they may select from an extensive list of gently handcrafted wines for tasting. Dry, semi-dry and sweet; red, white, and fruit wines; you’ll find them all here. We have a style for every palate.

JUMPIN JAZZ PEACH WINE SWEET CAROLINE APPLAUSE! LEON MILLOT

RED MONKEY CABERNET FRANC

HUDSON VALLEY WINE • Spring/Summer 2011

The expression is, “Those who can, do. Those who can do more, teach.” We add, “Those who can do more with a glass of Cab Franc in one hand and a magic eight ball in the other while sporting awesome black rubber knee-high boots, make wine.” Though Emile Peynaud states frankly that winemaking is not an abstract science, there are enough variables involved that you’d better be a good juggler (swords on fire) while crunching lab numbers, running test trials, fixing impellers, and throwing the corker over the cliff. At Glorie Farm Winery we are a relatively new player on the viniculture scene, though for years our vineyards have supplied Hudson Valley wineries with quality wine grapes, both vinifera and the coldhardy French hybrids.

DECHAUNAC OAK

Agriculture is a way of life for us. Only 2% of our nation’s population is involved in farming, and we are proud memRED QUARTET bers of this innovative, resilient group. We use sustainable CANDY ASS RED practices including a solar electric system, installed in 2008, that produces 100% of the electricity used by the BLACK CURRANT winery. Utilizing barrels made from New York State oak WINE helps to reduce our carbon footprint and supports regional businesses. It is our hope that 100 years from now this property will still be a farm. In addition, we are members of the Shawangunk Wine Trail, Hudson Valley Wine and Grape Association, New York Wine and Grape Foundation, Cornell Cooperative Extension, New York Farm Bureau, and the Marlborough Agricultural Alliance (Meet Me in Marlborough).

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MEET THE WINEMAKER

While people enter the winemaking field perhaps as a vocation, an ego trip, a dalliance, or a tax write-off, its appeal extends to both sides of the tasting bar. Behind the scenes at Glorie, we attempt to gather the matrix of winemaking variables: weather fluctuations, terroir challenges, social constructs, economic climes, and Murphy (of Murphy’s Law fame), while engaging in Peynaud’s physical science of enology. All of this leading to a hopefully delightful golden or garnet liquid summation in your wine glass.


IN THE SPOTLIGHT S EY VA L B L A N C

Vinified in the classic style – dry and crisp. Our answer to California Chardonnay. RIESLING

Semi-dry with flavors of green melon, pear and honey. PE AC H W I N E

Sweet, delicious summer treat! Made from 100% fresh, ripe peaches. CABERNET FRANC

Barrel aging in New York oak integrated perfectly with this medal winning wine’s natural fruit flavor and gentle tannins. C A N DY A S S R E D

Need we say more? Like a grape lollipop in a glass, this wine is pure fun! B L AC K C U R R A N T W I N E

An intensely flavored, deep red, sweet-tart wine made from our black currants.

THE ESSENTIALS TOURS By request

ADDRESS 40 Mountain Rd. Marlboro, NY 12542

ACREAGE 54 in land, 20 in fruit, 6 of which are grape

PHONE 845-236-3265 FAX 845-236-3265 EMAIL gloriewine@aol.com WEBSITE www.gloriewine.com OPEN Saturday, Sunday & Monday holidays May–August, November–December: 12pm–5pm  September–October: 12pm–6pm

GETTING HERE FROM THE NYS THRUWAY (RT. 87): Exit 17 (Newburgh). Take I-84 East to Exit 10. Turn left onto 9W North. Drive 7 miles to the village of Marlboro. Turn left onto County Route 14. Drive 1.5 miles to the stop sign, and turn right onto County Route 11. Drive one mile and turn left onto Reservoir Road. Drive one mile and turn right onto Mountain Road. Winery will be on the left.

PRODUCTION 600 cases OWNERS Douglas and MaryEllen glorie MANAGER Douglas and MaryEllen glorie WINEMAKER Anne C. Reagan

EVENTS For a complete listing of events visit: www.gunkswine.com

TASTING FEES Five wines for $5. Souvenir glass included. Spectacular view, no charge.

ART& WINE

www.hvwinemag.com • Spring/Summer 2011

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ULSTER

VINEYARD gLORIE FARM WINERY


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HUDSON VALLEY WINE • Spring/Summer 2011


Hudson Valley

Art &Wine A G R A N D C E L E B R AT I O N MAY 20 – 21, 2011 LYNDHURST I TARRYTOWN, NY

E X H I B I T

C A T A L O G

P A R T

I


Hudson Valley

Art &Wine

ON THE COVER:

A G R A N D C E L E B R AT I O N

ABOUT HUDSON VALLEY ART & WINE – A GRAND CELEBRATION Art and wine share a special kinship in the Hudson Valley. Art and architecture exist sideby-side with beautiful vineyards and farms that have inspired artists for centuries – with views that were made famous by painters of the Hudson River School, America’s first and oldest art movement, founded in the mid-19th century. The Hudson Valley is also home to the oldest grape-growing and wine producing region in the U.S. Wines produced in the Hudson Valley have attained national and international prominence, with award-winning wines made from classic European varieties, regional hybrids and even local fruit. Today, there is a renewed, burgeoning interest in the local wine industry in the Hudson Valley. In early 2010, Hudson Valley Wine Magazine paired jury-selected Hudson Valley artists with twelve Hudson Valley wineries and vineyards to create original works of art, inspired by the wineries and reflecting the beauty of this historic region. This first-ever pairings project was part of Hudson Valley Wine Magazine’s “Year-Long Celebration of Art & Wine.” The artists, from different regions in the Hudson Valley, were given a year in which to create their work. All works premiered on May 20, 2011 at Lyndhurst, a National Trust Historic Site at the Hudson Valley Art & Wine – A Grand Celebration event. The art exhibition, a portion of which is represented in this exhibit catalog, will travel to several Hudson Valley art galleries through 2011.

PRESENTED BY Hudson Valley Art & Wine – A Grand Celebration, 2010-2011 Produced by: Linda Pierro, Robert Bedford www.hvwinemag.com I www.HudsonValleyArtandWine.com

THANK YOU TO OUR SPONSORS: MAGNUM

GLORIE FARM WINERY

Patrick Milbourn Vines Under the Weather Oil on board 14 x 11 in. Patrick Milbourn, art advisor to Hudson Valley Art and Wine, began his career in the arts as an illustrator. His work has appeared in Sports Illustrated, TIME Magazine, The New Yorker, GQ, Business Week, and Forbes, among others. His paintings have graced the covers of over forty books published by Random House, Putnam, Ballantine and Doubleday. Milbourn’s foundation in illustration and his ability to capture comprehensive caricatures segued into portrait painting. Weekends in Catskill, NY, rekindled an interest in landscape painting and offered him a freedom of selfexpression. Milbourn has received a variety of awards and accolades from the Pastel Society of America, the National Academy of Art, the Salmagundi Club and the prestigious American Academy of Arts and Letters. His works by commission are in private collections in Europe, Asia, and the U.S. Visit www.mgallery-online.com for examples of his original works.

E S TAT E

HUDSON VALLEY ART & WINE PARTICIPANTS, 2010-2011 SELECT

PA R T N E R S

WINERIES Applewood Winery Benmarl Winery Brookview Station Winery Brotherhood Winery Glorie Farm Winery Hudson-Chatham Winery Millbrook Vineyards

Palaia Vineyards Robibero Winery Stoutridge Vineyard Warwick Valley Winery Whitecliff Vineyard

ARTISTS

FRIENDS

Paola Bari David Borenstein Robert Breur Sasha Chermayeff Joan Damiani Virginia Donovan Anne Gabriele Jan Horton John Laurenzi Lee Anne Morgan Vince Natale

Crista Pisano Judy Reynolds Barbara Rubin Susan Togut K. Velis Turan and Paul Gould Hudson Valley Gallery

Patrick Milbourn M Gallery


Art &Wine

Hudson Valley

T

HE HUDSON VALLEY in New York State holds the distinction of being the birthplace of the first

indigenous American art movement, the Hudson River School of Painting founded in Catskill, as well as

being the location of the oldest existing commercial winery in America, Brotherhood Winery located in Washingtonville. With this in mind, Hudson Valley Wine Magazine is presenting a timely project of

“pairing” wineries from the Hudson Valley with artists from the region.

The history of pairing two seemingly distinct disciplines goes back thousands of years in cultures all around the globe. Consider the marriage between arts and armor that we have seen in every culture from the Mayans, Aztecs and Inca in the New World to the Egyptians, Greeks and Romans in the Old World, to the Moguls, Mongols, and Han Chinese in the Far East. Many believe that the Olympics in Ancient Greece were initially a celebration of an extraordinary wine harvest in concert with Herculean physical prowess, celebrated in one enormous festival. For the sake of clarity, it is informative to explore the distinction between “pairing” and “illustrating” in the history of the arts. Illustrating addresses the direct correlation between two bodies of work. The art world is generously acquainted with this concept by works such as Leonardo DaVinci’s “Last Supper,” Mark Chagall’s more contemporary illustrations of the Bible, and the brilliantly executed abstract forms by Robert Motherwell expressing the angst of the Spanish poets like Federico Garcia Lorca and Rafael Alberti. Pairing, on the other hand, speaks to a more subtle association where two disciplines share a common ground. In the case of art and wine, the common ground begins with the language used to describe each experience. It’s fascinating how words relating to concepts, such as “bold,” “aggressive,” “awkward,” “dense”; and textures, such as “smooth,” “creamy,” “smoky,” and “buttery,” are interchangeably employed in describing both art and wine. Words are appropriated to describe an experience that takes place outside of the realm of language. In the case of art it is a visual experience . . . something we observe primarily with our eyes such as the

placement of form, the speed of color, the balance of composition; in the case of wine tasting it is an experience we garner through our olfactory, oral, and tactile senses – the scent of the bouquet, the taste of individual notes like cinnamon, oak, and apple, and the tactile quality of fondly handling the vessels, be they crystal, silver, clay or wood used to serve the diverse variety of wines made.

BENMARL WINERY

Sasha Chermayeff Impressive Cloudy Day at Benmarl, 2010 Oil on wood 10 x 8 in.

Hudson Valley Art & Wine Exhibit Catalog


Art &Wine

Hudson Valley

It is always helpful to use an outside aid, such as a spice cabinet for wines, to reacquaint the nose (with the smells of cinnamon, vanilla, honey, etc.) or a color chart to re-acquaint the eye (with hue, value and tone of colors). A fairly new and unique tool is the wine aroma wheel where the association between the color of the wine and the aroma of the wine are clearly illustrated. When viewing fine art or tasting fine wine we already come to the table, so to speak, with a great deal of experience – we know more than we may think we know when we focus our attentions with the help of words and thereby organize our individual experiences to gain a greater appreciation of what we are looking at, tasting, holding and smelling. The idea of “pairing” these two disciplines is yet another way to organize and subsequently enjoy what both art and wine are each intended to do . . . to somehow move the spirit and the mind. In this issue of Hudson Valley Wine Magazine and the Hudson Valley Art & Wine exhibition, professional artists are featured with their paired wineries. The artistic disciplines vary enormously: there are paintings, ceramics, sculpture, woodworking, fiber arts and mixed media. So as not to steal the thunder from the show – it is a must see on your spring/ summer itinerary – the following is a very brief overview of the project: Paola Bari fired porcelain over glaze renditions reflecting the philosophy of winemaking at Stoutridge Vineyard; Sasha Chermayeff created beautiful plein-air canvases inspired by the rolling hills at Benmarl Winery; Robert Breuer carved threedimensional pieces from clay and wooden barrels from Whitecliff Vineyard; David Borenstein has given us new ways to view recyclables from Robibero Winery; K. Velis Turan has quilted amazingly dramatic views from Millbrook Vineyards; and Anne Gabriel beautifully captured atmospheric perspective in her photo triptych from Hudson-Chatham Winery. And this is just scratching the surface of what promises to be a distinctly unique interpretation reflecting the landscapes, living experiences, and wealth of fine wines found in an area we are all fortunate to call home – the Hudson River Valley. – Kico Govantes, 2011 Artist, Collector and Dealer Catskill, NY

HUDSON VALLEY WINE • www.hvwinemag.com

PALAIA VINEYARDS

Paul Gould Autumn in the Vineyard Oil on canvas 16 x 20 in.

BROTHERHOOD, AMERICA’S OLDEST WINERY

Barbara Rubin Join Me Oil 11 x 14 in.


Art &Wine

Hudson Valley

APPLEWOOD WINERY

Crista Pisano View from Applewood Winery Oil on board 4 x 14-1/2 in.

WHITECLIFF VINEYARD

Vince Natale Vintner’s Magic Kit (work in progress) Oil on masonite 11 x 20 in.

GLORIE FARM WINERY

Virginia Donovan River View from Glorie Winery Oil on linen 8 x 10 in.

Hudson Valley Art & Wine Exhibit Catalog


Art &Wine

Hudson Valley

WARWICK VALLEY WINERY & DISTILLERY

John Laurenzi Marvelous Wine & Magical Music – Warwick Valley Winery Acrylic on canvas 20 x 24 in.

APPLEWOOD WINERY

Jan Horton Summer Blooms at Applewood Acrylic 14-1/2 x 24 in.

HUDSON VALLEY WINE • www.hvwinemag.com


Art &Wine

Hudson Valley

HUDSON-CHATHAM WINERY

Anne Gabriele Summer at the Vineyard #1 Polaroid Emulsion Transfer on watercolor paper 7 x 12 in.

BROTHERHOOD, AMERICA’S OLDEST WINERY

Lee Anne Morgan Vineyard Pathway Photograph on Museo photo rag 15 x 20 in.

Hudson Valley Art & Wine Exhibit Catalog


Art &Wine

Hudson Valley

HUDSON-CHATHAM WINERY

Joan Damiani Shipment – Hudson Chatham Winery Photo Giclee on canvas 24 x 14 in.

BROOKVIEW STATION WINERY

Judy Reynolds Evening Light Catskill Pastel 16 x 20 in.

HUDSON VALLEY WINE • www.hvwinemag.com


Art &Wine

Hudson Valley

STOUTRIDGE VINEYARD

Paola Bari The Message Overglaze on porcelain 12 x 6 in.

MILLBROOK VINEYARDS & WINERY

K. Velis Turan Millbrook – Wing’s Castle Mixed Media Fiber 26 x 23 in.

WHITECLIFF VINEYARD

Robert Breur Vineyard Nymph White Clay with Bonded Bronze 5 x 10 x 17 in. Hudson Valley Art & Wine Exhibit Catalog


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HUDSON VALLEY WINE Magazine P R E S E N T S

Hudson Valley

Art &Wine EXHIBIT SCHEDULE 2011

June 11 – July 8 M Gallery 350 Main St. Catskill, NY www.mgallery-online.com July 23 – Labor Day Weekend Hudson Valley Gallery 246 Hudson St. Cornwall-on-Hudson, NY www.hudsonvalleygallery.com

ROBIBERO WINERY

David Borenstein White Bottles Plastic, latex and wood 24 x 24 in.

MILLBROOK VINEYARDS & WINERY

Susan Togut Fruits of Our Labors; Harvesting Oak Staves with Mixed Media 28 x 34 x 4 in.

October 7 – December 31 Albany Heritage Area Visitors Center 25 Quackenbush Square Albany, NY www.albany.org

For updated information on exhibit openings visit HudsonValleyArtandWine.com

SPECIAL THANKS TO: Debbie Gioquindo Andrea Louie Alyson Milbourn Yvette Perry, Three Dog Day Productions, NYC MaryAnn Pierro Susan Valentine

HUDSON VALLEY WINE • www.hvwinemag.com


21 Vreeland Ave., Elmsford, NY partylinerentals.com • 914-592-1200

Grand Celebrations Rented partylinerentals.com


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W I N E- F R I E N D LY FA R M E R S ’ M A R K E TS

CAN’T GET TO THE WINERY? Local wine is closer than you think. Reduce your carbon footprint and pick up your wine at the same time at these local farm markets:

Albany County Cohoes Farmers’ Market Remsen Street across from Harmony House Marketplace, in downtown Cohoes Fri: 4pm–7pm www.cohoesfarmersmarket.com

V A L E N T I N E

Kings County Park Slope Farmers Market 5th Ave. between 3rd and 5th Streets in front of Washington Park Sun: 11am–5pm, rain or shine www.communitymarkets.biz Orange County Tuxedo Farmers’ Market 240 Route 17 at the train station Sat: 9am–2pm June 18th–Oct 29th www.tuxedofarmersmarket.com Warwick Valley Farmers’ Market South Street parking lot Sun: 9am–2pm May–Nov www.warwickvalleyfarmersmarket.org Rockland County Piermont Farmers Market M & T Bank parking lot, Piermont Ave. and Ash St. Sun: 9:30am–3pm, rain or shine www.communitymarkets.biz Sullivan County Harvest Festival at Bethel Woods Hurd Road, Bethel Sun: 11am–4pm Sept 4–Oct 9 www.BethelWoodsCenter.org Ulster County Heart of the Hudson Valley Farmers Market 1801-1805 Rt. 9W, Cluett Schantz Park, Milton Sat: 9am–2pm www.hhvfarmersmarket.com Rosendale Farmers Market 1055 Rt. 32 Sun: 9am–2pm, rain or shine Jun 5–Oct 30 rosendalefarmersmarket.com Westchester County Ossining Farmers Market Corner of Main and Spring St. Sat: 8:30am–2pm, rain or shine www.communitymarkets.biz Pleasantville Farmers Market Memorial Plaza off Manville Rd. Sat: 8:30am–1pm, rain or shine www.communitymarkets.biz Rye Farmers Market Parking Lot 2 on Theodore Fremd Ave. behind the Purchase Street stores Sun: 8:30am–2pm, Rain or Shine www.communitymarkets.biz

W I N E

Did Someone Say

Columbia County Chatham Farmers Market 15 Church Street (one block west of intersection of Rtes. 66 & 203) Fri: 4pm–7pm June–Oct chathamrealfoodcoop.net Greene County Catskill Region Farmers’ and Artisan’s Market Main Street, Catskill Sat: 9:30am–1:30pm June 18–Sept 24 www.welcometocatskill.com

O N

Dessert?

By Susan Valentine

D

esserts have always been high on my priority list. In fact, I subscribe to the theory that one should always have dessert first, then if you have any leftover calories to account for – go ahead and have dinner!

It doesn’t take a special holiday to explore what should be part of everyone’s afterdinner (or before-dinner, if you are like me) experience – the dessert wine.

“Who has time for that?”, you ask. Well, maybe not on the weekday evenings, when you barely have time to clear the dishes, the kids need homework help, you haven’t figured out what to wear the next day, and you’ve got an important 8 AM meeting with your boss. Then dessert wine is probably not on your radar. But on a less-stressful weekend, when friends and family arrive and it feels wonderful to stay just a little longer at the table, to talk and savor the moment – the time may be right. Especially when, lo and behold, someone brings a great dessert! Pairing desserts with wine can be fun and add that “special finish” to the occasion. Now when it comes to dessert, our first thought naturally is of sweetness. That’s because our taste buds recognize “sweet” first. But that is only a first layer. We then recognize spicy, savory, sour, salty, and bitter. And desserts come in all these other flavor sensations as well. Sure, we all think of the rich, pure chocolate cake (which we will get to), but let’s also explore other flavors common in desserts and their possible wine pairings: • Citrus, such as mandarin sorbet, key lime pie, lemon tart: Try a semi-sweet Riesling, nice and cold. A light, floral Muscat is great to pair with this, too. • Desserts with fruit and fruit-flavors: Fruit wines are naturals here, and the Hudson Valley wineries offer many fabulous wines from peaches, pears, blueberries, apples, and more. Fruit wines are great with ice cream too! • Caramel: The winner here is a Tawny Port, as it stand up to, and compliments, the caramelized sugar. • Fresh fruit and nuts: A Ruby Port, which is a young, fruit-foward fortified wine. One should always have this one on hand! It works well with soft cheeses too. • And finally, chocolate! Two wines that work wonderfully with chocolate are also classic dinner wines, Shiraz and Zinfandel, so you can just continue drinking these wines through dessert. Fruit wines, especially strawberry ones are also delightful with chocolate. The classic however, is Port. Ruby and Tawny Ports are lovely, but Vintage Port, if the occasion warrants, is the ultimate pairing. Now in my book, you can’t ever get enough chocolate. So when I discovered a Chocolate Port, right here in the Hudson Valley, well things just couldn’t get any better – it’s also perfect as a stand-alone dessert! Spring means finally getting back outside, especially after the dread of this past winter. and it’s a perfect opportunity to explore the possibilities of dessert wines at our local wineries. Just be sure to pack some chocolate for the ride! Susan Valentine has been a student of wine for over 15 years. Having studied at WSET (Wine & Spirit Education Trust) she has also spent considerable time exploring the vineyards of Italy, Napa, and the Hudson Valley. Her newest venture, EventPlannerHudsonValley.com is an event planning site featuring the only comprehensive Hudson Valley event calendar.

www.hvwinemag.com • Spring/Summer 2011

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ROBIBERO WINERY

ABOUT US

Established 2010

THE ROOTS OF AMERICAN WINEMAKING began in 1677 when the French Huguenots planted the very first vines in New Paltz, NY. It was not until an entire century later that California began their winemaking process.

MEET THE WINEMAKER

The Robiberos continue the tradition of grape growing and winemaking in the very same area today. Established in 2010, Robibero Family Vineyards is one of New York’s newest wineries. The vineyard is set on a 42-acre property that is nestled in and around the breathtaking Shawangunk ridge. This perfect location is just a few miles from the historic town of New Paltz and only an 85-mile scenic drive from NYC.

As a child Harry’s hands were always in the dirt. Harry and his cousins have fond memories of growing grapes and making wine with their Grandfather Tony. Little did he know that these memories would soon guide and help him through the future. Harry began planting the vineyard using his skills and equipment from his construction business, along with the help of Chris, their vineyard manager. Together they dug the trenches, installed the drainage, drip irrigation, wood posts and trellis system.

In 2003, Harry and Carole Robibero purchased the land located on 714 Albany Post Road. At the time there was already an existing winery on the property. Harry’s love for land and wine goes back decades when he dreamed of one day following in his grandfather’s footsteps. He always envisioned himself making wine and opening his own winery. Luckily for Harry, that dream happened sooner then he planned. In 2007 opportunity knocked unexpectedly when the current winery operating on the premise gave notice that they were relocating. It was at that point that the Robiberos decided to follow their passion and pursue their lifelong dream of opening a winery. With the help of their daughter Tiffany, and her fiancé Ryan, they turned their dream into reality.

WINES CHARDONNAY SERENDIPITY Seyval/Chardonnay

DRY RIESLING RIESLING 87 NORTH White Blend

PINOT NOIR RABBIT’S FOOT Red Blend

CABERNET FRANC MERLOT CABERNET SAUVIGNON

SYRAH A contractor by trade, Harry painstakingly renovated and redesigned the entire facility, making it unrecognizable from its past incarnation. The elegantly re-imagined main building, which houses the wine tastings, includes a spacious concrete bar, fireplace, 52” flat screen TV and plenty of indoor seating. Outside, the 90-foot deck offers panoramic views overlooking the vineyard and includes a pergola-covered patio on one side, and awning on the other. Along the lushly manicured sloping fields of the property, you will find picnic benches that welcome you to bring your lunch, and an outdoor fire-pit often used for making s’mores. Additional plans for the future include tapas to pair with the wines. Robibero Winery is a family-friendly, pet-friendly establishment. The family’s goal is to make their winery a destination where people come to relax and enjoy the breathtaking view. Their tastings are meant to be educational, uncomplicated, and fun in an aesthetically pleasing setting. The Robiberos are concentrated on creating a unique experience that will stay in their customer’s minds forever. To find out more about what’s going on in the tasting room, cellar and vineyard, become our fan at facebook.com/robiberofamilyvineyards and follow us at twitter.com/robiberowinery.

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HUDSON VALLEY WINE • Spring/Summer 2011

As a small boutique winery, the main goal is to produce premium artisan wines that are unique to their terroir. The newly planted vines consist of both vitis vinifera and French-American hybrids. Cabernet Franc, Vidal Blanc, and La Crosse are the current planted varietals with many more to follow. Harry’s roots of winemaking are coming back to life as he works in the cellar using their brand-new winemaking equipment. With the help of some of the top wine-makers in NY, Harry and soon to be son-in-law Ryan Selby are hard at work creating their next vintage.

As a small boutique winery, the main goal is to produce premium artisan wines that are unique to their terroir.


IN THE SPOTLIGHT 2 0 0 9 D RY R I E S L I N G

Silver Medal Winner, NY Wine & Food Classic A delightful citrusy nose of pear and grapefruit that leads into green apple and lime flavors on the palate. Dry and crisp with fresh acidity and subtle slate character. A lingering spicy pear finish with a touch of honey. 2009 RIESLING

Silver Medal Winner, NY Wine & Food Classic A refreshing peach nose with delicate citrus fruit flavors that dance in the mouth. Peach and apricot fill the palate with a sweetness that lingers through the finish. 2008 CABERNET FRANC

Bronze Medal Winner, NY Wine & Food Classic Cherries, berries and currants on the nose and mouth make a bold opening statement, while mellow hints of oak and black pepper linger on the long finish.

THE ESSENTIALS PRODUCTION 2,000 cases

ADDRESS 714 Albany Post Road New Paltz, NY 12561

OWNERS Harry and Carole Robibero

PHONE 845-255-9463 (WINE) FAX 914-693-9593

ULSTER

VINEYARD ROBIBERO WINERY

MANAGERS Tiffany Robibero and Ryan Selby WINEMAKERS Harry Robibero, Ryan Selby,  Kristop Brown

EMAIL Rnywine@yahoo.com 

GETTING HERE From Exit 18 off NYS thruway (I-87): After going through the toll at the end of the exit ramp, turn left at the traffic light onto Route 299/Main Street. Follow Main Street through New Paltz across the River and bear left onto Libertyville Road (Rt. 7) at the fork just past Wallkill view Farm. Stay straight on Libertyville road as it merges with Albany Post Road. Travel approximately 4 miles and we are on the right hand side of the road.

WEBSITE www.Rnewyorkwine.com

EVENTS (check website for full listing of events) Live Music Starting Memorial Day Weekend: Saturdays 2pm–5pm

OPEN Thursday–Sunday & Holiday Mondays 11am–6pm 

June 25–26

“Summertime in the Vineyard” Arts & Craft Show

CLOSED Easter, Thanksgiving, Christmas

July 2

Red, White & Blues

July 16

Sangria Festival

TASTING FEES $4–$6 

Aug 20

Winestock

ACREAGE 42 acres

ART& WINE

www.hvwinemag.com • Spring/Summer 2011

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STOUTRIDGE VINEYARD

ABOUT US

Established 2006

STOUTRIDGE VINEYARD is a premium estate winery located in Marlboro, New York, 70 miles north of Manhattan. We are members of the Shawangunk Wine Trail, as well as the Meet Me In Marlborough Farm Trail. The vineyards are half a mile from the beautiful Hudson River on the southeast facing slopes of a ridge of land on which grapevines and fruit trees have been continuously planted for 200 years. The Marlboro area has a rich history of fruit and wine production and during the 1800s was the principal supplier of fresh fruit for New York City. Next to the winery is a picturesque and historic stone farmhouse known to elder locals as “The Homestead.” Its ten-foot-high fieldstone foundation was built around 1855 and was dug out of the vineyard hillside. This house had a barn, which between 1902 and 1919 was the “Marono Winery.” Its one dry-stacked stone foundation wall remains. Our impressive new winery building directly on the site of the “1902” Marono Winery features a “gravity flow” style production with an emphasis on the use of traditional “hands-off ” winemaking techniques which we believe are necessary to preserve the delicate fruit of our regional wines. Our spacious tasting room has an outdoor patio integrated with the old winery foundation wall. Our solar photovoltaic array on the south roof of the production area is over 2,000 sq. ft. of cell area and can produce 30 kW of electricity on a sunny day. Over the year we expect to be a net producer of electricity with the panels supplying more power than we use.

VA R I E TA L S PINOT BLANC VIDAL BLANC

MEET THE WINEMAKER At Stoutridge, there are many sustainable methods employed which result in a low environmental impact as well as a smaller carbon footprint. We are involved in a sustainability study with Cornell University to maximize their results in these areas. We subscribe to the “Slow Wine” philosophy of winemaking using minimal intervention and gravity winemaking approach. This philosophy focuses on techniques which make the best wine as a priority, rather than techniques which bring a wine to the marketplace faster. Speeding up the winemaking process is hard on the wine, and has a greater negative impact on the environment. Filtering is one example that rarely improves the quality of a wine, and it produces waste material that is difficult to dispose of in an eco-friendly manner.

MUSCAT In our wine production area we use a series of electric hoists to lift entire tanks of wine in order to move the wine to different locations in the winery. This means that we don’t use a pump which is much less energy efficient than the hoist.

RIESLING PINOT NOIR SANGIOVESE TEROLDEGO

Ninety percent of our wines come from very local vineREFOSCO yards. By using local grapes we reduce the amount of fuel used for transportation to our crush pad. One of our primary goals at Stoutridge is to capture local flavor. Indeed, many of our wines are farm-centric where we bottle a wine that is made 100% from the vines of a small Hudson Valley farm in an attempt to capture its authenticity.

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HUDSON VALLEY WINE • Spring 2011

At Stoutridge, by reducing or eliminating filtering, we have found that we also save on production costs and even reduce our carbon footprint. Our unfiltered wines require a longer time to settle and to clarify, though. Our white wines, whether barreled or not, are bottled only after 11 months of aging. The second key component of Slow Winemaking is the gravity method of making wine without the use of pumps. The lack of turbulence in the transfer of wine from tank to tank is also a key to retaining the quality of flavor of the grapes in the finished wine.


IN THE SPOTLIGHT C A B E R N E T F R A N C RO S É

A bright rosé wine in the classic European dry fruit-forward style. Matured in large casks for a year to bring out bouquet and surprising complexity.

G R AV I TA S

S EY VA L B L A N C

The signature white varietal of the Hudson Valley. Dry fresh subtle fruit and mineral flavored wine so successful in seafood and especially shellfish parings. CABERNET FRANC / NOIRET

This wine combines the spice characteristics of white and black pepper of the Noiret grape with the green bell pepper of Cabernet Franc. A classic interplay between spice and vegetable flavors makes an ideal wine for veal, beef, or game birds. 50% Cabernet Franc /50% Noiret. Unfiltered and unfined.

THE ESSENTIALS VINEYARD STOuTRIDgE vINEYARD

ACREAGE 10 acres of grapes

ADDRESS 10 Ann Kaley Lane Marlboro, NY 12542

PRODUCTION 4,000 cases

PHONE 845-236-7620 FAX 845-236-7621 EMAIL steve@stoutridge.com WEBSITE www.stoutridge.com OPEN Friday–Sunday: 11am–6pm, all year

ULSTER

A blend of the locally grown red grapes in a deep rich luscious red wine. Complex and inviting. Delicious now but can be cellared for many years.

OWNER Stephen Osborn, Kim Wagner MANAGER Stephen Osborn WINEMAKER Stephen Osborn

EVENTS For a complete list of events visit: www.shawangunkwinetrail.com

CLOSED Monday–Thursday

GETTING HERE FROM NYS THRUWAY (RT. 87): Exit 17 (Newburgh). Take Interstate 84 East to  Exit 10 for Rt. 9W North. go 7 miles to the hamlet of Marlboro. Turn left onto County Route 14, Western Avenue. After 0.3 miles make the first right onto Prospect St. and keep to the left. After 0.3 miles make the first left onto Ann Kaley Lane. Proceed to the parking lot at the end of the street.

TASTING FEES $5 for 5 tastes includes  complimentary glass TOURS $30.00 for winemaker tour of  gravity winery

ART& WINE

www.hvwinemag.com • Spring/Summer 2011

43


WHITECLIFF VINEYARD

ABOUT US

Established 1998

RECOGNIZED BY HUDSON VALLEY Magazine as “one of the Valley’s most ambitious wineries,” Whitecliff produces fine, complex wines that stand out both here in the Hudson Valley, and on the world wine stage. We have a gorgeous site, with spectacular cliff views of the Shawangunk Ridge near New Paltz. We received a truly prestigious and game-changing award last summer, a Double Gold and Best White Wine in Show, for our 2009 Riesling at the San Francisco International Wine Competition—huge for a small East Coast family winery. San Francisco is the oldest, biggest and most prestigious wine competition in America. In 2010, 1,290 wineries submitted wines from 27 countries, and 28 states. In a blind tasting by 45 respected judges, our Riesling was judged to be the very best white, winning over some amazing wines from around the world. This says that Whitecliff—and Hudson Valley winemaking—have truly arrived on the world wine stage! The Wall Street Journal also pointed out that “Wines often taste better at the winery for many reasons, including the scenery, but these were even more impressive with food.” Perhaps for that reason, Whitecliff wines are served at some of the best restaurants in the area, including the DePuy Canal House, the Culinary Institute of America, The Gramercy Tavern, and Peter Kelly’s Xavier’s, Restaurant X and X20. We have dedicated more than 30 years to finding and planting grape varieties that succeed on our Hudson Valley site and will produce wines we are proud of. The driveway approach to our Tasting Room brings visitors through the heart of our vineyard. In the fall the vines will be covered with grapes, and draped with netting for protection from birds and deer. In spring the drive is past tiny soft green leaves and buds. Summer brings full foliage, and winter bare canes and pruning. Whatever the season, visitors will see what’s going on in one of the biggest vineyards in the Hudson Valley, and by the time they reach the Tasting Room will understand our serious commitment to viticulture.

VA R I E TA L S CHARDONNAY RIESLING GEWURZTRAMINER GAMAY NOIR PINOT NOIR MERLOT CABERNET FRANC SKY ISLAND RED (Bordeaux Blend)

SPARKLING WINE PORT

HYBRID/BLENDS AWOSTING WHITE REDTAIL TRAMINETTE MOUNTAIN LAUREL WHITE

PHOTOS: Tom Ligamari

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HUDSON VALLEY WINE • Spring/Summer 2011

MEET THE WINEMAKERS Husband and wife team Michael Migliore and Yancey Stanforth-Migliore started Whitecliff from scratch. From planting the vines to construction of the tasting room, they have done much of the work with their own hands. The Migliores take particular pride in being part of a vanguard of innovators, who have worked to add European wine grapes, high quality new hybrids, and complex, European-style wines to the Valley’s traditional focus on fruit wines and sweet wines. Winemaker and vineyard manager, Michael Migliore brings the rigorous approach of a chemist and engineer to Whitecliff. With a Masters in Chemistry from SUNY New Paltz, and many years as a process engineer in semiconductor manufacturing, Michael applied his background in science to teaching himself the chemistry and art of winemaking. He works closely with Cornell Cooperative Extension testing new grape varieties, and pushing the envelope on the quality of grape growing in the region. In that capacity he also serves as president of the Hudson Valley Wine and Grape Association. Yancey Stanforth-Migliore manages sales and the Tasting Room. Her previous work at regional environmental organization, Scenic Hudson, and for the National Campaign for Sustainable Agriculture, inspires her focus on Whitecliff as a family business that keeps land in farming, strengthens the region’s agricultural roots, and produces a unique natural product that makes people happy.


IN THE SPOTLIGHT G R E AT W H I T E S F RO M WHITECLIFF

Perfect for Spring & Summer. Since we won Best White in Show in San Francisco last year, where better to come for whites than Whitecliff?

THE ESSENTIALS Medium Dry – this will follow in the footsteps of our San Francisco award winner. AWO S T I N G W H I T E

VINEYARD WHITECLIFF vINEYARD

PRODUCTION 4,500 cases

ADDRESS 331 McKinstry Road gardiner, NY 12525

OWNERS/MANAGERS Michael and Yancey Migliore

Soft and refreshing – the taste of a Hudson Valley summer.

PHONE 845-255-4613

2010 TRAMINETTE

EMAIL yancey@whitecliffwine.com

Incredibly aromatic, clean and fresh. 2 0 1 0 C H A R D O N N AY

WEBSITE www.whitecliffwine.com

We’ll have one that’s steel-fermented, and our barrel-aged Reserve.

OPEN 11:30am–5:30pm CLOSED January: Weekdays Feb–May, Nov–Dec:Tues/Wed

ULSTER

2010 RIESLING

WINEMAKER Michael Migliore

EVENTS For a complete list of events check our website. Aug 20–21

Red Wine & grassfed  Beef

Nov 5–6

Red Wine &  Chocolate!

To be announced Veggies & Vino!

TASTING FEES $7 

GETTING HERE FROM THE NYS THRUWAY (RT. 87): Exit 18, New Paltz. Turn left onto Route 299. Drive through the town, across the Wallkill River and bear left onto County Route 7 at the fork after Wallkill view Farm. Stay on Route 7 for 7.9 miles and turn left onto Route 7A, McKinstry Road. Whitecliff is .8 miles along on the right.

TOURS By appointment ACREAGE 26 acres

ART& WINE

www.hvwinemag.com • Spring/Summer 2011

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MILLBROOK VINEYARDS & WINERY

ABOUT US

Established 1985

MILLBROOK VINEYARDS & WINERY is pleased to be releasing our 25th Anniversary wines this year. The 2010 growing season has been described as one of the finest in decades and we couldn’t be happier with the quality of wines that will be released over the next several months. The winery was founded in 1981 by John S. Dyson, former Deputy Mayor for Economic Development in New York City, as well as former New York State Commissioner of Commerce and Agriculture. It was the first vineyard in the Hudson River Region of New York dedicated exclusively to the production of vinifera grapes. Dyson started growing grapes by planting an experimental acre of vinifera grapes at his family farm in Millbrook. In 1979, he purchased a former dairy farm and converted the 1940s-era barn into an efficiently designed modern winery. Millbrook Winery’s first commercial vintage was in 1985 and today it produces over 12,000 cases of wine a year. Of the estate’s 130 acres, 30 are now planted with grapes. Approximately half of the vineyard is planted with Chardonnay, and the remainder consists of Tocai Friulano, Pinot Noir, and Cabernet Franc. Some of Millbrook’s most highly regarded wines include the New York State appellation and the Proprietor’s Special Reserve versions of Chardonnay, Cabernet Franc, and Pinot Noir. When the growing season allows, Millbrook also produces three vineyard designate wines in very limited quantities – our Block Two West Chardonnay, Block Five East Pinot Noir and Block Three East Cabernet Franc. Millbrook Winery is located in a renovated Dutch hip dairy barn that has a magnificent view of the vineyards, Catskill Mountains, and rolling hills of Dutchess County. Millbrook stays true to its goal of producing wines of the highest caliber by uniting state-of-the-art viticulture with classical French and Italian winemaking techniques including barrel aging and malolactic fermentation. Essential to the Millbrook Wine Experience is an informative and enriching guided tour of the winery, which will leave you with an insider’s view of the entire winemaking process, from the careful tending of the vineyards to the winemaker’s art of vinification. Each tour is capped off with a complete and informative tasting of current vintage Millbrook wines.

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HUDSON VALLEY WINE • Spring/Summer 2011

MEET THE OWNER & WINEMAKER

WINES TOCAI FRIULANO TOCAI FRIULANO PROPRIETOR’S SPECIAL RESERVE CHARDONNAY CHARDONNAY PROPRIETOR’S SPECIAL RESERVE BLOCK TWO WEST CHARDONNAY HUNT COUNTRY ROSÉ HUNT COUNTRY RED PINOT NOIR PINOT NOIR PROPRIETOR’S SPECIAL RESERVE BLOCK FIVE EAST PINOT NOIR CABERNET FRANC CABERNET FRANC PROPRIETOR’S SPECIAL RESERVE BLOCK THREE EAST CABERNET FRANC

John Dyson’s initial wine investment began in 1979 when John Dyson initiated several viticultural experiments using various varieties, rootstocks and trellising techniques at his Millbrook property. From one acre of vineyard in 1979 to over 1,000 today, Mr. Dyson owns and operates four separate properties: Millbrook Vineyards & Winery in the Hudson Valley, NY: Villa Pillo Estate in Tuscany, Italy; Williams & Selyem in Sonoma County, CA; and Pebble Ridge Vineyards in the North Central Coast region of California comprising of Vista Verde vineyard. John Graziano is the Vice President and Winemaker at Millbrook Vineyards & Winery. John was born and raised in Rye, NY, and attended Cornell University where he studied Fruit Crop Production, including courses in chemistry and viticulture. Cornell’s proximity to the vineyards of the Finger Lakes gave John the excuse to indulge his interest in wine. He graduated from Cornell University in 1981, with degrees in Plant Pathology and Entomology. In 1984, he was asked by John Dyson to be the opening winemaker for Millbrook Vineyards, and he has remained the only wine maker at the winery since its establishment.


IN THE SPOTLIGHT AWARD-WINNING WINES:

We were very happy to learn that our vineyard designate 2008 Block Two West Chardonnay and 2008 Block Five East Pinot Noir were selected as the Hudson Valley’s Best White and Red wines in The New York Cork Report 2010 Wines of the Year. SPECIAL RELEASES FOR 2011:

All of our 2010 wines with our new commemorative 25th Anniversary labels.

DUTCHESS

THE ESSENTIALS VINEYARD MILLBROOK vINEYARDS & WINERY

PRODUCTION 12,000 cases

ADDRESS 26 Wing Road Millbrook, NY 12545

OWNER John S. Dyson

PHONE 845-677-8383

2010 UNOAKED CHARDONNAY

This release will mark the fourth vintage of our Unoaked Chardonnay. We started with a relatively small production as we were not sure of the demand. The response has been overwhelmingly positive as each vintage has quickly sold out. We are now up to bottling over 500 cases!

FAX 845-677-6186 EMAIL shudson@millwine.com WEBSITE www.millbrookwine.com OPEN 12pm–5pm Memorial Day  –Labor Day: 11am–6pm CLOSED Thanksgiving, Christmas,  New Year’s Day, Easter

GETTING HERE FROM TACONIC PARKWAY: Taconic State Parkway to Millbrook/Poughkeepsie/Rt. 44 exit. Take Rt. 44 East one mile to Rt. 82 North. Follow Rt. 82 North 3 miles to Rt. 57 (Shunpike Rd). Take a right on Rt. 57 and follow 3 miles. Take a left on Wing Road. Millbrook Winery is the second driveway on the right. 

TASTING FEES $10 for guided tour and wine tasting $20 for reserve tasting (Tasting fees can  be applied towards case purchases)

TOURS Daily ACREAGE Estate 130 acres, 30 acres under vine

MANAGER David H. Bova WINEMAKER John graziano EVENTS Please visit our website for more information and additional events. May 21 Tocai Friulano Release Party & June 4 June 25 July 16 July 30 Aug 13 Oct 15 Nov 12 Nov 19

Luncheon Wine Education Series – Part 1 Summer Solstice vineyard Dinner Wine Education Series – Part 2 vineyard Dinner Wine Education Series – Part 3 21st Annual Harvest Party Sip & Sign: A Book Signing Event grand Portfolio Tasting

ART& WINE

www.hvwinemag.com • Spring/Summer 2011

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HUDSON-CHATHAM WINERY

ABOUT US

Established 2006

THE HUDSON-CHATHAM WINERY was started by Carlo and Dominique DeVito when they acquired their property in late 2005. The last remaining 15 acres of the former 500-acre Brisklea Farms dairy in Ghent in Columbia County, with rolling hills that afford views stretching from the Catskills to the Berkshires, the DeVitos knew when they first stepped onto the land that it was where they wanted to be. In early 2006, they planted 1,000 vines – a combination of Seyval Blanc, Golden Muscat, Chancellor, and DeChaunac – and became instant farmers. They now have an additional 500 vines planted, mostly Baco Noir. A tasting room was constructed in early 2007, and the Hudson-Chatham WINES Winery opened its doors in September that year. To get started, they tapped into their extensive knowledge of the S E Y VA L B L A N C wines and winemakers of New York State to develop and bring in grapes and blend wines they could fashion under RIESLING their Hudson-Chatham label. They also established a Paperbirch label for fortified dessert wines, and have a line GEWÜRZTRAMINER of distinctive port-style wines, a lovely cassis, and a multiGHENT BLUSH ple award-winning sherry.

LINDENWALD WHITE The concept behind the Hudson-Chatham Winery is to showcase select New York State wines in an enjoyable setting. The tasting room is large and airy, and guests also enjoy great scenery and views on the property. Though relatively new, the Hudson-Chatham Winery has notched many distinctive awards for its wines, consistently winning medals at the Hudson Valley Wine & Grape Association, the New York Food & Wine Classic, the NY State Fair, and the Dallas Morning News Wine Competition. Their reds have received scores in the high 80s from Wine Spectator and Wine Enthusiast magazines. In addition to the wines, Hudson-Chatham produces a line of its own 100% natural maple syrups under the Sugarmaker’s Reserve label, a distinctive black currant “caviar,” several cheeses, and other gourmet items.

The concept behind the HudsonChatham Winery is to showcase and produce distinctive New York State wines in an enjoyable setting.

HUDSON RIVER VALLEY RED CABERNET FRANC MERLOT

HUDSON VALLEY WINE • Spring/Summer 2011

Carlo & Dominique DeVito and Ralph Cooley crush, blend, and bottle many of the wines. Longtime NYS grape expert Steve Casscles is the winemaker. Dominique is the vineyard manager, and sons Dylan and Dawson DeVito also help with production. Ralph's grandparents were the owners of Brisklea Farms for six decades. Carlo is the author of East Coast Wineries: The Complete Guide from Maine to Virginia (Rutgers Univ. Press), and is the publisher of www.eastcoastwineries. blogspot.com, a highly-acclaimed wine blog featuring news, reviews, and interviews concerning East Coast wines. The DeVitos are also founding members of the Hudson Berkshire Beverage Trail (www.hudsonberkshireexperience.com).

BACO NOIR EMPIRE RED BLANC DE BLANC POMME BULLE Hard apple cider

PAPERBIRCH – Highlands Fine Ruby – Highlands Raspberry Ruby – Palladian White – Bannerman’s Castle Amber Cream – Cassis

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MEET THE WINEMAKERS

The gold medal-winning Hudson River Valley Red sports a new collectible label for 2011. The 2010 label was voted the People’s Choice Best Label in the Hudson Valley through this magazine’s label competition. The 2010 Cassis will be released in the spring. The ‘09 won a Silver Medal at the NY Food & Wine Classic. And last – but not least – the winery is excited to launch its first estate wine, the 2010 Seyval Blanc.


COLUMBIA

IN THE SPOTLIGHT 2009 CHELOIS

The Chelois grape is a FrenchAmerican hybrid. Grown in Burgundy for many years, it is one that Steve Casscles has had great success with in his vineyard in Athens. In his review of the 2008 vintage, Lenn Thompson of the NY Cork Report said, “The nose shows a lot of sweet vanilla and oak at first, but also red cherry, dried cranberry and a distant black peppercrusted grilled mushroom note way in the back.” This is a limited-production wine released in April 2011. B AC O N O I R O L D V I N E S M A S S O N P L AC E V I N EYA R D S P U LT N EY FA R M

An extraordinary Baco Noir made from 50-year-old vines grown in the Finger Lakes. The berries were left on the vine as long as possible to bring out a most unique flavor profile. Winemaker Steve Casscles’ resulting wine, hand-crafted, unfiltered and unfined, is an intoxicating deep, dark, dry red, led by deep, dark sour cherry, and other stewed dark fruits, with hints of vanilla and mocha. Big fruit up front, with a great balance of fruit, acid, and tannin. A bronze medal winner at the 2010 Dallas Morning News Wine Competition.

GETTING HERE FROM NYS THRUWAY (RT. 87): Exit 21, and make a left at the stop light onto Rt. 23B. Take Rt. 23 East over the Rip van Winkle Bridge, and follow signs for Hudson. Make a right onto Warren St., and follow through town. At intersection, make a left onto Rt. 66, and follow for 8 miles. FROM THE TACONIC STATE PARKWAY: Take the exit for Chatham/Austerlitz, Rt. 203, toward Chatham. At the intersection of  Rts. 203 and 66, make a left onto Rt. 66, towards ghent/Hudson. The winery is about 5 miles from the intersection on the right.

THE ESSENTIALS VINEYARD HuDSON-CHATHAM WINERY

ACREAGE 15 acres total, about 4 acres planted

ADDRESS 1900 State Route 66 ghent, NY 12075

PRODUCTION 3,000 cases

PHONE 518-392-WINE (9463) EMAIL info@hudson-chathamwinery.com WEBSITE www.hudson-chathamwinery.com OPEN Year-round, Friday–Sunday:  12pm–5:00pm, with additional  holiday hours CLOSED Monday–Thursday TASTING FEES $5.00 includes glass TOURS Occasional

OWNERS Carlo and Dominique Devito MANAGERS Carlo and Dominique Devito WINEMAKERS Carlo Devito, Steve Casscles,  Ralph Cooley EVENTS (check website for updated listings) Seasonal Wine Dinners (call or check website for more info)

June 12 June 25 Aug 13 Oct 15 Oct 29 Nov 19

Father’s Day Fiesta  HBBT Strawberry Festival  Sangria Festival Psychic Fair at the Winery Hallo-Wine Bread, Wine & Cheese Fest

ART& WINE

www.hvwinemag.com • Spring/Summer 2011

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TOUSEY WINERY

ABOUT US

Established 2006

WHAT DO A POLAR PILOT, a restaurateur, a budding politician and an environmental engineer have in common? Answer: Passion for wine. In a past life, these were our professions and we conducted them all over the world. But one passion and one place brought us together.

MEET THE OWNER & WINEMAKER

So why Clermont, NY? Clermont, NY, is the location of the Tousey farm. Being in the Tousey family for generations it has evolved several times from growing apples and small fruits to beekeeping. From there, it wasn’t a stretch of the imagination to go a little further – strive towards our passion – and plant a small vineyard and start the production of wine.

Winemaker: Bruce Tripp is a life-long resident of the Hudson Valley, who began making wine as a hobby for family and friends. Over the last 25 years that hobby has grown, and along with his extensive knowledge of the Hudson River wine industry, Bruce brings his talent and passion for wine to the benefit of Tousey Winery.

The current climate helped too. New York State’s reputation for producing top quality wines was growing in stature. Leaving us with all the key ingredients.

WINES QUEEN OF CLERMONT

Passion for wine + Clermont, NY = Tousey Winery. Our goal is to produce wines that we would like to drink ourselves. Wines that are enjoyed with food just as much as friends.

REBELLION CHARDONNAY RIESLING

Both the winery and the tasting room are situated within the Blue Roof building (on the Tousey farm), conveniently located on Rte. 9 – right on the border of Columbia and Dutchess counties – 20 minutes north of Rhinebeck, an hour south of Albany.

CABERNET FRANC CRÉME DE CASSIS

From the Italian tile to the rustic New York apple crates, you will find a visit to our tasting room to be warm, friendly, yet unique. Customers have said that our tasting room is different to what they expected (in a good way!), a blend of the old meeting the new. We would love for you to come and judge for yourself ! In addition to our wines, you will also have the opportunity to purchase our raw honey, beeswax candles, preserves and maple syrup. But please don’t miss our newest product – Cassis truffles – a chocolate lovers’ dream! But if you can't make it to our wonderful tasting room, you will also find us at Kingston Farmers’ market every Saturday

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HUDSON VALLEY WINE • Spring/Summer 2011

Owner: Ray Tousey is also a life-long resident of the Hudson Valley, one of the premier fruit growing regions of New York state. He represents third generation in agriculture which has evolved into the very successful production of a variety of small fruits, local apiary and most recently extensive vineyard development. Ray met Bruce at the Rhinebeck farmers’ market a number of years ago and through a mutual interest in Cassis, struck up an immediate friendship. On a handshake, the friendship turned into a working partnership and together they developed the Cassis we have today. With it being a success, they expanded and moved into production of wine. Tousey Winery has and continues to benefit from the shared passion, vision and commitment of these two men. They have come a long way since that first handshake!


COLUMBIA

IN THE SPOTLIGHT T H E QU E E N O F C L E R M O N T

This aromatic white blend, with its hint of sweetness, is a superlatively versatile wine, equally magnificent as a pre-dinner sipper and with spicy Asian cuisine. RIESLING

This delightful Riesling has a vibrant floral nose. It exhibits fruity flavors with a hint of citrus. Its crisp acidity delivers a clean and refreshing finish. CABERNET FRANC

The original Cabernet grape! Aged in oak barrels, this Cabernet Franc exhibits plum and berry flavors. Great tannins and a soft, elegant finish.

THE ESSENTIALS

PI N OT N O I R

Matured in French oak barrels, this delectable Pinot Noir reveals flavors of strawberries and black cherries. A warm, smooth and elegant example of this classic varietal. CRÈME DE CASSIS

Grown on the estate along with honey from our very own bees, our Cassis is a blend of four varieties of black currants. Uniquely, the honey is used to balance the Cassis against the currant to give a bold and fragrant flavor.

VINEYARD TOuSEY WINERY

MANAGER Ben Peacock

ADDRESS 1774 Rt. 9 germantown, NY 12526

WINEMAKER Bruce Tripp

PHONE 518-567-5462

EVENTS (check website for updated listings) June 4 Chardonnay Release!  June 17 Farm, Food & Music Festival

FAX 518-537-6832 EMAIL info@touseywinery.com

4pm–dusk

June 25 July 8 4pm–dusk

Aug 19

Clermont State Park  HBBT Strawberry Festival  Farm, Food & Music Festival Clermont State Park  Farm, Food & Music Festival Clermont State Park 

WEBSITE www.touseywinery.com

4pm–dusk

OPEN Friday:12pm–8pm Saturday–Sunday:12pm–5pm

GETTING HERE

CLOSED Monday–Thursday TASTING FEES $5.00 ACREAGE Over 16 acres OWNER Ray Tousey

FROM NYS THRUWAY (RT. 87): Exit 21 Catskill and take Rt. 23 East over the Rip van Winkle Bridge. Take the Rt. 9g South ramp. Turn slight right onto 9g South/ Rhinebeck-Hudson Rd. Turn left onto  CR-10. Turn right onto CR-31/Blue Hill Rd. Turn right onto uS-9. Tousey Winery is located within the Blue Roof market on  Rt. 9, 45 minutes north of Poughkeepsie and 1 hour south of Albany.

www.hvwinemag.com • Spring/Summer 2011

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BROOKVIEW STATION WINERY

ABOUT US

Established 2006

WONDERFULLY SWEEPING VISTAS of the Catskill and Helderberg Mountains are the scenic backdrop for the Brookview Station Winery at Goold Orchards, Rensselaer County and the Capital Region’s first commercial winery.

MEET THE WINEMAKERS

Our mission at the Brookview Station Winery is to craft the best Hudson River Valley wines, using the finest fruits grown at our family farm and from other Hudson Valley family farms. In doing so we acknowledge the vital economic impact of agriculture in the Hudson Valley and we honor those who work tirelessly to preserve “the valley’s” tradition of the family farming.

These are exciting times here at the Brookview Station Winery at Goold Orchards. There were four new wine releases, exciting new events, a new local beverage trail and so much more!

WINES WHISTLE STOP WHITE OH WHAT A PEAR POMONA

The Goold Orchard story began in April of 1910 when James and Bertha Goold arrived by rail at a small train station in Brookview NY, the Brookview Station. Together they walked a mile to the farm they had recently purchased. Bertha, educated at Emma Willard in Troy and husband James, a recent graduate from Cornell were eager to apply the latest in agricultural technologies on their new fruit farm. In 1933 after James’ sudden death, Bertha affectionately know as “Morn” was left to keep the farm going with help from her 17 year old son Robert. “Bob” and later his wife Marcia (Sue’s parents) continued to work and grow the family fruit farm into what is the present day Goold Orchards. Goold Orchards is now operated by third generation owners Sue Goold Miller and her husband Edward Miller. In 2006, Sue and Ed opened The Brookview Station Winery, aptly named to honor her grandparents and our founders James and Bertha.

ALL ABOARD RED BROOKVIEW STATION MERLOT SUNSET CHARLIE ROSÉ JUST PEACHY STRAWBERRY SUNRISE SCARLOT TA BING THE CONDUCTOR’S CASSIS

Each year, just in time for the holidays, we release a new cherry wine. “Scarlotta Bing,” this year’s cherry wine is sure to be another fan favorite. A blend of dark and red sweet cherries it is ribboned with an almost hypnotic vanilla bouquet. We are particularly excited about our newest dessert wine. Rich, complex and wonderfully decadent, “The Conductor’s Cassis” is an exquisite black currant cordial, hand-crafted in the traditional style of French artisan winemakers. The red wine releases include a 2009 Merlot and our red table wine, the 2010 “All Aboard.

“As we proudly celebrate our 100th Harvest Season,

This Spring we continue to celebrate the 100th anniversary of Goold Orchards, the home farm of our Brookview Station Winery. We are very proud to say “Goold Orchards is the oldest continuously family operated apple farm in the Capital Region.” Since 1910, we’ve been extremely fortunate to have had a wealth of dedicated employees, great mentors and friends and the loyal support of generations of customers that have made Goold Orchards part of their family’s traditions. “Harvest 100” celebrations will continue through the end of 2011. For more events and updates follow us on Facebook.

I’d like to say, ‘Thank You Hudson Valley.’ It truly has been an honor and our privilege serving you...” – Sue Goold Miller

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HUDSON VALLEY WINE • Spring/Summer 2011


RENSSELAER

IN THE SPOTLIGHT A L L A B OA R D

A dry medium-bodied red table wine blended with a touch of Noiret for a smooth, lightly spiced finish. W H I S T L E S TO P W H I T E

“2007 Best Hudson River Region Wine.” Semi-Dry Apple Wine. A subtle essence of apple is all that lingers behind its smooth sweet-tart finish. Estate Bottled. O H W H AT A PE A R

Semi-Dry Pear Wine. This light, fruity wine is surprisingly complex and long on finish. Estate Bottled.

THE ESSENTIALS

POMONA

“2008 Best Hudson River Region Fruit Wine.” Smell the apples, taste the pears in this blended-to-perfection semi-sweet white wine named for the Goddess of the Orchards. Estate Bottled. S T R AW B E R RY S U N R I S E

Strawberry Wine. As sweet as a June morn, this wine is “Just-Picked Perfect.” Hudson River Region. J U S T PE AC H Y

Peach Wine. Hudson Valley peaches picked at the peak of perfection! It’s like summer in a bottle. Hudson River Region. S C A R LOT TA B I N G

Cherry Wine. Dark sweet cherry flavors meld with hints of exotic vanilla.

GETTING HERE CHECK WEBSITE FOR DIRECTIONS: www.brookviewstationwinery.com

VINEYARD BROOKvIEW STATION WINERY

PRODUCTION 2,500–3,500 cases

ADDRESS 1297 Brookview Station Road  Castleton-on-Hudson, NY 12033

OWNER Sue goold Miller and Ed Miller

PHONE Toll-free: 1-88-TO-uNCORK WEBSITE www.brookviewstationwinery.com OPEN Jan– Aug: Mon–Sat, 10am–5pm  Sept–Dec: Daily, 9am–5:30pm CLOSED New Years Day, Easter,  Memorial Day, Independence Day, Thanksgiving, Christmas TASTING FEES $6.00–$8.00 Private/group Tastings – Price varies Available by appointment only TOURS Not available ACREAGE 125 total acres; 80 acres are currently under fruit production

MANAGER Karen gardy WINEMAKER Sue goold Miller and Ed Miller

EVENTS (Updates at www.goold.com or follow us on Facebook.com/brookviewstationwinery)

June 11 1–5pm 

June 25 Noon–5pm 

Aug 29 Sept 10 Oct Oct 1 Oct 8-9 Nov 12

2nd Saturday Wine Tasting HBBT Strawberry Festival  Apple Picking Season Opens Brookview Station’s 5th Anniversary Party & Open House Hudson valley Art & Wine Tasting at Albany visitors Center Radio Disney Kids Country  Play Day   24th Annual goold Orchards Apple Festival & Craft Show HBBT “Cassis Off” Competition

ART& WINE

www.hvwinemag.com • Spring/Summer 2011

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HARVEST SPIRITS

ABOUT US

Established 2006

LOCATED ON A FAMILY APPLE FARM in the fertile Hudson Valley, Harvest Spirits benefits by having all of our ingredients grown steps from our doorstep. Our third-generation apple farm benefits by having a new market for our cider apples and increased traffic to our retail farm store. Harvest Spirits and Golden Harvest Farms work closely with several local farms. We promote strong ties among our local farmers and share information readily, from tree to bottle.

MEET THE DISTILLER

Our small distillery is a very modern work of art. Though it can only distill one hundred gallons at a time, it is flexible and precise enough to create virtually any kind of liquor, from gin and whiskey to exotics like cachaça, agave spirits and medicinal bitters. Apples offer us the perfect component and a unique opportunity to control our process from harvesting all natural ingredients to triple distilling our vodka in our custom designed German still.

Derek Grout is a third-generation apple farmer and the distiller at Harvest Spirits. He is actively in charge of the distillery and all aspects of the distilling process, as well as product development. Derek’s responsibilities range from designing product packaging and website development to scrubbing tanks and promoting the products.

We focus primarily on vodka, and every drop in every bottle of Core Vodka is meticulously and passionately hand-crafted using nothing but the apples grown steps from our distillery, and filtered water, to create a vodka with a smoother, softer spirit and an authentic flavor. The final result – vodka that greets your mouth with a rich, buttery start and leaves your palette with a subtle hint of its fruit origin.

A graduate of Cornell University, Derek began his career as a graphic designer in Boston, MA. After a spending too much time in front of his computer, he decided to return to his roots.

The creation of our Pear Brandy is a collaboration between three local fruit farms. Surprisingly dry, our unaged, unsweetened brandy is a perfect expression of fruit. We capture the full flavor of ripe barlett pears by fermenting whole, crushed pears (instead of pear juice). Although much more difficult to make with whole fruit, our brandy is worth the effort. Big, bold pear aromas in the bouquet develop into a rich mouthfeel and finish with a surprisingly smooth satisfaction.

In 2003, Derek moved back to the family apple farm in the Hudson Valley to help his father and to learn the family business of growing apples. Mr. Grout continues to help on the farm, when he’s not in the distillery.

Inspired by French eau-de-vie (water of life), our apple brandy was born a year after the success of our pear brandy. Similar in style to our pear brandy, our apple brandy is made from fresh fruit grown in the Hudson Valley. This respectable spirit endeavors to embody the fragrance and velvety texture of fresh apples. Since colonial times, traditional applejack was made by freezing barrels of hard cider during the long winter months, then tapping and removing the alcoholic center. This was a powerful and harsh liquor, since it concentrated all of the alcohols – both good and bad. We carefully distill our Cornelius Applejack three times, offering a smoother, more satisfying take on this American classic. Carefully distilled and rested in premium bourbon barrels, Cornelius Applejack is made from 100% Hudson Valley apples, homegrown on our 200-acre fruit farm. Each bottle is made from over 60 lbs. of fresh apples grown steps from our distillery. We invite you to come in for a tour and taste some of our latest creations.

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HUDSON VALLEY WINE • Spring/Summer 2011

PRODUCTS CORE VODKA CORNELIUS APPLEJACK PEAR BRANDY APPLE BRANDY


DISTILLERY

IN THE SPOTLIGHT G R A P PA

Notoriously hard to make, Grappa is an Italian spirit derived from the grape pressings. A local winemaker recently gave us a load of grape skins to experiment with. Instead of adding sugar and water to the skins, we fermented them by adding sweet cider to the must. Although this will not be considered a traditional grappa, the test trials reveal promising flavors of fresh, New York grapes.

THE ESSENTIALS

HIMBEER GEIST

Himbeer Geist is a traditional south German spirit made with raspberries. Our version is a bit different: we use black raspberries that we grow ourselves just steps from our distillery door. Another important distinction is that the spirit is derived from the fermented sugar of apples, not grain. This product is unsweetened and contains no sugar, just apples, black raspberries and water.

DISTILLERY HARvEST SPIRITS

OWNER Derek grout

ADDRESS 3074 uS Route 9 valatie, NY 12184

DISTILLER Derek grout

PHONE 518-261-1625 EMAIL info@harvestspirits.com WEBSITE www.harvestspirits.com

EVENTS DISTILLING 101 : Learn how we make  our Core vodka, every weekend during  business hours

For a complete list of HudsonBerkshire Trail events visit: www.HudsonBerkshireExperience.com

OPEN Sat & Sun: 12–5pm  or by appointment TASTING FEES Complimentary TOURS Yes ACREAGE 200 acre apple farm PRODUCTION 750 cases 

GETTING HERE FROM ALBANY AREA: Take Interstate I-90 East to Exit 12. Continue on Rt. 9 South for four miles. Harvest Spirits is on the left. FROM NYS THRUWAY (RT. 87): Exit 21A for the Berkshire Extention. Follow to exit B1.Continue on Rt. 9 South for four miles. Harvest Spirits  is on the left.

www.hvwinemag.com • Spring/Summer 2011

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TUTHILLTOWN SPIRITS DISTILLERY

ABOUT US

Established 2003

BEFORE PROHIBITION more than 1,000 farm distillers produced alcohol from New York grains and fruits. Tuthilltown Spirits brings the tradition of small batch distillation back to the Hudson Valley, distilling whiskeys which were the first legally distilled and aged grain spirits produced in New York since Prohibition. New York’s first Bourbon is HUDSON BABY BOURBON, distilled from 100% New York corn. The handmade spirits, which start at the VA R I E TA L S farm distillery as raw grain and fruit, are made without added flavor or color and are not chill or carbon filtered. HUDSON BABY

BOURBON For 220 years Tuthilltown Gristmill, a landmark which is listed on the National Register of Historic Places, used waterpower to render local grains to flour. In 2001 Ralph Erenzo and Vicki Morgan acquired the property and with the help of partner Brian Lee, they converted one of the mill granaries to a micro-distillery. Two and a half years later, Tuthilltown Spirits produced their first batches of vodka from scraps they collected at a local apple slicing plant. Today, Tuthilltown Spirits distills vodkas from apples grown at orchards less than 5 miles away and whiskeys using grain harvested by farmers less than 10 miles away. The farm distillery also produces rum, eau de vie, brandy, absinthe, and infusions. Guests are welcome to stop in for tastings during store hours and tours are offered by appointment.

HUDSON FOUR GRAIN BOURBON HUDSON MANHAT TAN RYE HUDSON SINGLE MALT HUDSON NEW YORK CORN WHISKEY SPIRIT OF THE HUDSON VODKA HEART OF THE HUDSON VODKA ROGGEN’S RUM (aged in whiskey barrels)

Tuthilltown Spirits proudly celebrates the following achievements: 2011: Double Gold Medal, Hudson Baby Bourbon, San Francisco International Wine and Spirits Competition 2011: Silver Medal, Hudson New York Corn Whiskey, San Francisco International Wine and Spirits Competition 2011: Silver Medal, Hudson Four Grain Bourbon, San Francisco International Wine and Spirits Competition 2011: Craft Whiskey Distillery of the Year, Tuthilltown Spirits, Whisky Magazine 2011: Craft Whiskey of the Year, Hudson Four Grain Bourbon, Whisky Guild 2010: American Artisan Distillery of the Year, Tuthilltown Spirits, American Distillers Institute 2010: Best New American Whiskeys of the Year, Hudson Whiskeys, Food & Wine Magazine 2010: Silver Medal: Bourbon, Hudson Four Grain Bourbon, American Distillers Institute 2010: Silver Medal: Rye, Hudson Manhattan Rye, American Distillers Institute 2010: Best Package Award, Hudson Manhattan Rye, American Distillers Institute 2010: Staff Choice, Hudson Baby Bourbon, Maxim Bourbon Awards 2007-2010: Best Whiskey, Hudson Whiskeys, Hudson Valley Magazine 2009: Gold Medal: Form and Style, Hudson Whiskeys, International Review of Spirits Package Competition 2008: Best in Class, Hudson Manhattan Rye, LA Wine and Spirits Competition

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HUDSON VALLEY WINE • Spring/Summer 2011

MEET THE DISTILLERS Ralph Erenzo, Distiller, Partner, brings 35 years of production and development experience to the distillery. Prior to starting Tuthilltown Spirits, his business ExtraVertical Inc. provided technical services to corporate and media clients for projects that required technical skills developed over his 25-year rock climbing career. Ralph built and managed New York City’s first public climbing gyms including The ExtraVertical Climbing Center on Broadway. His dream of a “climbers ranch” near the largest rock climbing area in the East were set aside in favor of producing high-quality spirits. Ralph’s writing and commentary have been featured in national media including Op Ed columns for the New York Times. His work at the State level has resulted in the passage of the Farm Distillery Act which permits New York farms to establish distilleries on site and sell their agricultural spirits at the farm. Born and raised a New Yorker, he has realized a lifelong dream of settling in the Hudson Valley. Brian Lee, Distiller, Partner, has designed and built the technical facilities for Tuthilltown Spirits. He is responsible for engineering and all technical aspects of fermentation and distillation for the company. Brian serves as CFO for the company. Prior to his work with Tuthilltown Spirits, Brian was a senior technical designer for a company building high-end broadcast television facilities. His clients included SKY Latin-America, CBS, and NBC. He served as the on-site technical consultant for ESPN’s conversion to High Definition Television (HDTV). Brian’s technical and mechanical skills ensure all the systems at the distillery continue to function and we are constantly on the search for more efficient methods. He is currently contemplating hydro and solar power as supplemental energy sources.


DISTILLERY

IN THE SPOTLIGHT B ATC H N U M B E R S

Each hand-made batch is truly unrepeatable. Call the tasting room to inquire about the distillers’ favorite batch numbers of the season. FA R M M A R K E TS

New laws allowing distilled spirits sales at farm markets will be passed soon! Please keep an eye out for Tuthilltown Spirits at the farm markets nearest you.

THE ESSENTIALS DISTILLERY TuTHILLTOWN SPIRITS DISTILLERY

ACREAGE 8 acres 

ADDRESS 14 grist Mill Lane gardiner, NY 12525

PRODUCTION 4,000 cases or less

PHONE 845-633-8734 EMAIL distillery@tuthilltown.com

GETTING HERE FROM NORTH (ALBANY): Take NYS Thruway 87 South. Exit 18 for NY-299 toward New Paltz/Poughkeepsie. Turn left  at NY-299 W/Main St. Turn left at NY-32 S. Turn right at NY-55 W/u.S. 44 W/Main St. Turn left at Albany Post Rd/Co Rd 9. Make the 1st right onto Tuthilltown Rd. Make the 2nd left off of Tuthilltown Rd. at the Tuthilltown Spirits sign. FROM SOUTH (NYC): Take NYS Thruway 87 North. Exit 17 and follow signs for Route 300. Head North on Route 300. Turn left at NY-55 W/u.S. 44 W/Main St. Turn left at Albany Post Rd/Co Rd 9. Make the 1st right onto Tuthilltown Rd. Make the 2nd left off of Tuthilltown Rd. at the Tuthilltown Spirits sign. (gPS address is 14 gristmill Ln gardiner,  NY 12525)

WEBSITE www.tuthilltown.com OPEN Thurs–Sat: 11am–6pm, Sun: 12pm–6pm  CLOSED Tuesday, Wednesday

OWNER Ralph Erenzo and Brian Lee MANAGER Cathy Erenzo PRODUCTION MANAGER Joel Elder

EVENTS view our website for up-to-date listings of tastings and special events: tuthilltown.com/category/events

TASTING FEES Tasting: $10 per person  Tasting & Tour: $15 per person TOURS Sat & Sun: 12pm, 2pm, 4pm  By reservation

www.hvwinemag.com • Spring/Summer 2011

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Hampton Inn Fishkill

Located in Dutchess County among fascinating sites, breathtaking vistas, riverfront activities and restaurants! Newly renovated!

You will never want to leave! • Complimentary full, hot, extensive breakfast • Complimentary internet and fully-equipped Business Center • Indoor pool and access to offsite fitness center • Hilton Honors Points Ask us a In-room amenities include: bo our excit ut ing • Microwave and refrigerator WINE PACKAG • 32” flat screen TV ES! • Signature Hampton Cloud 9 bedding

DISCOVER THE HUDSON VALLEY’S BEST KEPT SECRET. Spacious, smartly designed suites and guest rooms Spa-inspired baths with Gilchrist & Soames amenities Flat screen HDTVs, Sharper Image radio with iPod docking station Complimentary breakfast with made-to-order omelettes Stylish and flexible event space W | 100 Westag

845-896-4000 544 Route 9, at exit of Rt. 84 Fishkill, NY www.hamptoninnfishkill.com

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HUDSON VALLEY WINE • Spring/Summer 2011

W W W. H O T E L - S I E R R A . C O M | 8 4 5 . 8 9 7. 5 7 5 7 Hotel Sierra Fishkill | 100 Westage Business Center D, Fishkill, NY 12524


THE CONVIVIAL TABLE

Wine-ing a Whey TIPS FOR LOCAL WINE AND CHEESE PAIRINGS – WINNING COMBINATIONS OF STINKY, FRUITY DELICIOUSNESS!

By Wendy Crispell,

CSW, WSET

A

S A CULINARY professional one of my favorite past times is pairing various wines, beers and other beverages with whatever I have decided to cook up for dinner. I am often inspired by what is in season at my local farm market or specialty store. Weekend menus always include a cheese course served after the main meal with a few different wines, jams/chutneys and a selection of breads. My obsession with cheese and wine pairings has often sparked tasting flights for friends to compare and contrast grape types, wine styles and vintages with various artisan cheeses, to come up with that perfect wine and cheese pairing. In my travels I’ve had the pleasure of enjoying numerous pairings; many suggested by the school of thought that food and wine from the same region share a common bond. While this does factor into the elements of pairing there are also other things to consider. For instance, for me the most cheese-friendly wine overall is a sparkling wine: the effervescence in the wine lifts and breaks down the butterfat in the silky, higher fat cheeses, while the less brut-style of sparkling wines are just the ticket for the denser, aged cheeses, turning the resulting finish into a creamier, slightly sweeter experience. Many feel that red wine is always the perfect choice no matter what cheese you are serving – this is especially true for many parts of France. While exceptions are made for age-old classics like Bleu cheese and Sauternes, or the delicious whites of Jura with the world famous Comté cheese, the general consensus is to serve red with most all other offerings. My experience is that while many reds are appropriate, the key is not to have either overwhelm the other. While the more delicate flavors of a triple-crème cheese can be drowned out by an intense full-flavored red, it can make the finish of a hard aged cheese pairing sing on your palate. The fresh fruit of a young red can meld perfectly and elevate the taste of both the wine

H U D S O N VA L L EY W I N E & C H E E S E PA I R I N G S SPARKLINg  WINES: Brotherhood, Grand Monarque Cheese: 3 Corner Field Farm, Shushan Snow Old Chatham Sheepherding Company, Nancy’s Camembert

RED WINES:

WHITE WINE:

Whitecliff Winery, Gamay Noir, 09 Benmarl Winery, Hudson River Region Cabernet Franc, 08 Hudson-Chatham Winery, Baco Noir Old Vines, 09

Millbrook Winery, Chardonnay, 09

Cheese: Sprout Creek Farm, Toussaint and Ouray Hawthorne Valley Farm, Organic Cheddar

Whitecliff Winery, Traminette, 09

and the firmer style cheese – for example, think of a Hudson Valley Cabernet Franc or Pinot Noir with a buttery floral cheddar or Spanish-style mountain cheese. Lighter, cool climate white wines can be a better choice for many soft spreadable cheeses given that the subtle fruit flavors complement the delicate qualities of such cheese, while the generally higher acid of such wines helps to cleanse the palate. For instance our Hudson Valley wines made from Seyval Blanc (in a dry style) are perfect with the tangy, fresh goat cheeses available at many farmers markets in the area. Fuller bodied white wines can stand up to, while not overpowering, a vast array of semi-firm cheeses; many lightlyoaked whites can be extremely tasty with the sweet grassy notes in many of these cheeses. Just think of the classic accompaniment of nuts and honey with semi-firm cheese – the slight oak flavors act much like these, rounding out the flavors in the pairing. More complex aromatic whites such as Riesling, Tocai Friulano, or Traminette are often the answer when it comes to one of the stinkiest encounters in the cheese world: the washed rind cheese! These cheeses are made by washing or spraying the outside of the tomme rind with beer, wine, brandy, brine or a neutral spirit. The moisture breaks down the curds from

Cheese: Nettle Meadow Farm, Kunik

AROMATIC WHITE:

Cheese: Twin Maple Farms, Hudson Red

the outside gradually becoming part of the finished product. The result is a moist, reddish or orange rind, powerful funky aromas, and a smooth decedent paste hidden within; for some of the world’s biggest cheese geeks these are the most interesting varieties of cheese. Some are sooo stinky they are banned on public transportation in Europe – I’ve certainly freed up more than one seat on Metro North transporting them myself. The flowery aromas and flavors of aromatic white wines, along with the lush fruits typical of these varietals, both complement and contrast the complexity of the cheese. Hudson Red, produced by Twin Maple Farms in Ghent, NY, is a stellar example of this form of cheese. Here in the Hudson Valley we are fortunate to have such a bounty of locallyproduced wine and cheese to sample. Stock up on a few bottles of your favorite Hudson Valley wine and visit your local farm market to craft your own pairing. Organize an evening of wine and cheese, having everyone bring their favorite wine and pick up variety of artisan cheeses to experiment with. Above all enjoy tasting and exploring different flavors, textures and aromas in the vast array of locally produced specialties available to us in the Hudson Valley!

Wendy Crispell is a NY wine professional with a background rich in all things culinary. In 2007 she founded Wendy Crispell Wine to share with others her enthusiasm for wine, cheese, spirits and food pairing in a fun, relaxed, educational way leaving all the snobbery and intimidation at the door. Join Wendy at one of her regularly scheduled Wine and Cheeses of the World Workshops held aboard the vintage motor yacht Manhattan in NYC. www.wendycrispellwine.com www.hvwinemag.com • Spring/Summer 2011

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HUDSON VALLEY WINE • Spring 2011


SEEDLINGS... W H AT ’ S N E W T O B U Y, T RY, O R D O

BLOGGED & NOTED... The celebration continues with updates on the Hudson Valley Art & Wine – A Grand Celebration with new photos, videos and more. www.HudsonValleyArtandWine.com

Travel the Hudson Valley with riveting stories from award-winning travel writers and authors via Vintage Hudson Valley’s beautifully revamped blog. Bonus: Insider access to the region’s premier inns, hotels, restaurants, golf courses and spas. vintagehudsonvalley.wordpress.com

POPPED TO PERFECTION Made fresh daily in small batches, Popcorn Palace’s gourmet popcorn is artfully hand-crafted to dazzle your taste buds. In sweet, savory and sassy flavors using the world’s finest ingredients, it’s no wonder the “awesome” snack is a favorite on the Food Network and among many celebrities. Try pairing different flavors with your favorite HV wine – it’s not just for movie night! Order at www.popcornpalace.com

BEST LITTLE BUS IN THE VALLEY

CELEBRATING A CLASSIC To create the 25th Anniversary Edition of the best-selling Windows on the World Complete Wine Course, (Sterling Publishing) the Hudson Valley’s renowned wine expert, Kevin Zraly researched eighty different wine regions, tasted more than 4,000 wines and met 500 winery owners and winemakers. The Complete Course is categorized into eight “classes,” so you learn about the quintessential ins and outs of wine without leaving your easy chair. Now that’s classic. Available at major book retailers.

Become a fan!

All aboard for a fun and educational culinary wine adventure! Let The Little Wine Bus take you on a tour of the Hudson Valley. With packages like Hike & Wine; Antiques & Wine; History & Wine; Cruise & Wine; Mansions, Castles & Wine; Mountain Meditation & Wine, or a package you create yourself, you can turn any occasion into a memorable wine experience. Learn more at www.thelittlewinebus.com

A LITERAL “PEAR” With all this talk about “pairs,” how could we not mention the obvious? From Boscs to Barletts, pears are crafted into wines and distilled spirits here in the Hudson Valley, and are just as popular as they were in Roman times. Enjoy their big, bold flavors in these luscious libations: Warwick Valley Winery’s Bartlett Pear Liqueur and Doc’s Draft Hard Pear Cider; Harvest Spirits’ Pear Brandy; and Brookview Station Winery’s “Oh What a Pear” and Pomona wines.

www.hvwinemag.com • Spring/Summer 2011

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Pantano’s Wine Grapes & Home Brewers We handle fresh grapes and juice from California including Madera, Napa Valley, Suisan Valley, Mendocino County, Sonoma County. We also handle fresh imported grapes and juice from Puglia Italy. • Chilean Wine Grapes and Juice are available in Season •

We have all the equipment and supplies year round that you will need for Wine and Beer Making. Call or visit Jerry today at

249 Route 32 South • New Paltz, NY 845-255-5201 or 845-706-5152 (cell) Find Pantano’s Wine Grapes on Facebook

“Pandora’s Bottle is as delicious as a vintage Château Lafite and almost as rare—a novel that is as entertaining as it is smart. – Marc Acito

Joanne Sydney Lessner

Pandora’s

BOTTLE inspired by the world’s most expensive bottle of wine & the wineries of the hudson valley

F L I N T M I N E P R E SS www.flintminepress.com

ON SALE NOW

Ty ’s T A K E - A W A Y By Michael “Ty the Wine Guy” Taiani

Are you experienced? This may sound like a question asked during your last job interview, right? But to paraphrase Jimi Hendrix, I ask you, “Have you ever been experienced?” If you don’t know what I’m referring to, it’s the gastronomical art and science of matching food and wine, aka pairing. Essentially the concept is to combine those special elements of food, wine, ambiance, etc., together in the right combination with the right balance. The product of those elements become the dynamics, and then the sum of those combined dynamics equals the experience! Scientifically, underlying the experience is the communication between the brain’s senses and your palate. And, the brain, in conjunction with the palate, fully records the experience for later recollection, hence creating “an experience you’ll never forget.” Though considered a somewhat new phenomenon, the concept of pairing dates back hundreds, if not thousands, of years. For example: the Etruscans of Tuscany, who loved all of life’s amenities and who best expressed them at the dinner table. Living in the “Garden of Italy,” they had it all – fresh game and poultry, produce, grains, olives, and of course, indigenous, wineproducing grape varietals. The incredible synergy of those wines produced, paired with those Tuscan foods, still exists today. Consider this as Dynamic #1: Pair regional foods and wines. During my auspicious apprenticeship at a New York City wine shop years ago, I was fortunate to have learned the dynamics of pairing from masters at the forefront of the matching game. They included Master of Wine Jancis Robinson, and TV chef David Rosengarten. I also had the pleasure to patron the very best NYC restaurants and sample gourmet dishes by many renowned chefs, including Michael Lomonaco (Windows on the World), Eric Ripert (Le Bernardin), Rocco DiSpirito (Union Pacific), and Charlie Palmer (Aureole). Dynamic #2: Match quality levels. Today, whenever my wife and I entertain guests in our Hudson Valley home, I enjoy doing nearly all of the culinary tasks. As the house-chef, I use only the finest hand-selected ingredients available in our local markets, mostly, if not completely, certified organic. There is absolutely no scrimping here, including the wines poured. Question: Would you serve caviar with White Zinfandel? Certainly not. Here’s just a taste of other pairing dynamics to consider when creating your own experience. Fortunately for us, the Hudson Valley has a wealth of wine, food, and restaurants that fit the bill. Dynamic #3: Match food flavors to wine flavors/nuances. For example, pair BBQ ribs with a Hudson Valley Baco Noir, or a slice of a peach tart with Brotherhood’s Carpe Diem sparkling Moscato. Dynamic #4: Choose a cuisine theme and run with it. Italian, French, Spanish, Asian? If you’re in need of ideas, hit the internet or a local bookstore where there are literally thousands of regional or ethnic recipes available and ideas for wine pairings. Dynamic #5: Research restaurants. Patron restaurants that have received a certain level of acclaim in the media and/or a strong Zagat rating for reputable cuisine, wine selections, service, and ambiance, etc. You’re almost guaranteed to have a good experience at these rated restaurants. Are you ready to try your own wine and food pairing “experience”? For a few of Ty’s simple and fun pairing favorites visit TY’S TAKEAWAY at www.hvwinemag.com

Michael “Ty” Taiani is a food and wine consultant, columnist, marketer and CEO/Owner of Wines By The Glass Enterprises, Corp., a multi-functional firm operating in NY’s Hudson Valley, giving both his clients and wine club members unforgettable food and wine experiences. www.tytwg.com

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HUDSON VALLEY WINE • Spring/Summer 2011


Hudson Valley Wine Magazine Spring/Summer 2011  

This is the Spring/Summer 2011 issue of Hudson Valley Wine Magazine featuring the "Hudson Valley Art & Wine" Exhibit Catalog

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