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COMPLIMENTARY

H U D S O N VA L L E Y

WINE

TM

SPRING/SUMMER

2012

A resource guide to the valley’s wines and wineries INSIDE: Designing Wineries: Hudson Valley Wineries Become Green Machines PLUS: Distilleries & Breweries


WELCOME

CONTRIBUTORS

IT SEEMS LIKE SPRING came early this year. But for many of the Hudson Valley winemakers, it couldn’t have come early enough. The 2011 vintage was challenged by a difficult growing season (read: rain, rain, rain), followed by threats of disease spawned by the dreaded culprit, humidity. Yes, most indicators were pointing to a formidable – to say the least – harvest season for farmers and grape growers throughout the East Coast.

J. Stephen Casscles (Grapes of the Hudson Valley) is a long-time local vintner and viticulturist, and as counsel and member of the State Senate Task Force for Hudson Valley Fruit Growers was responsible for several groundbreaking laws on viticulture. Casscles’s forthcoming “Grapes of the Hudson Valley” (Flint Mine Press) is a definitive volume on regional varietals culled from decades of personal tasting notes and experience. He is currently a winemaker for Hudson-Chatham Winery in Ghent.

But little did we all know that in late August the worst was yet to come – first Irene, then Lee. The devastating hurricane followed by the tropical storm’s severe flooding took us all by surprise, wreaking havoc throughout the region, closing major roadways and sadly, wiping towns virtually off the map. In the vineyards, it blasted through vines and trellises, flooded buildings, and damaged equipment, making 2011 one year that we won’t soon forget.

Josyane Colwell (The Convival Table), the Provençal-born founder and executive chef of Le Moulin Event Planning & Catering in Irvington, NY offers worldly sensibilities about food, presentation and ambiance. Clients such as ABC, Vera Wang, Victoria’s Secret and the National Trust for Historic Preservation have enjoyed her French delectables and white glove affairs. www.lemoulincatering.com.

But when nature gives us lemons (or a questionable grape harvest), the region’s winemakers step up to the challenge. Producing wine after this type of season, for any winemaker, becomes an even more carefully calculated process, and skill and ingenuity have to take center stage. Take Palaia Vineyards, for example, one of the wineries hardest hit, who faced the adversity head on by boldly naming one of their newest, and now bestselling, wines, Irene.

So here we are, mid-2012, the vineyards are healthy and green, new vintages have been released, farm markets are in full swing, and the events calendars are quickly filling up. For us, entering our fifth year of publication, we are thankful that the Hudson Valley is an incubator for ingenuity and innovation, and we have plenty of creativity to celebrate. Cheers!

Linda Pierro Managing Editor

Dominick Fiorille

Over the last few seasons it seems such ingenuity has become infectious in the Hudson Valley, extending even further, not just to the wineries themselves – with vineyard expansion and sustainable building construction (see Designing Wineries on page 3) – but even spurring on the distillers and brewers of the region who are rapidly growing in number. You can read more about these exciting trends in local wine, spirits and craft beer throughout the issue and in our inaugural brewery section (page 50). No matter what quaff you prefer, there’s sure to be something to please everyone.

Wendy Crispell, WSET Advanced Certificate, CSW, (Wine-ing A Whey) is a wine and cheese specialist based in both the Hudson Valley and NYC. She writes a blog, sassysips.com, and instructs weekly wine and cheese classes aboard the motor yacht Manhattan, as well as at private and corporate tasting events. www.wendycrispellwine.com

Michael Taiani (Ty’s Take-Away), aka “Ty the Wine Guy,” is a food and wine consultant, columnist, marketer and CEO/Owner of Wines By The Glass Enterprises and Marketing Corp., a multi-functional firm based in the Hudson Valley. Assisting people with food and wine is his mission. Find Ty on Facebook and at www.tytwg.com

Kathleen Willcox (Designing Wineries) is a writer and an event planner for the New York Hospitality Group. She lives in Carmel, New York, with her husband and dog having moved here recently after ten years in Brooklyn. She is enjoying the rugged beauty, unsullied environment and friendly people of the Hudson Valley – especially with a chilled glass of Seyval Blanc in her hand. kathleenwillcox@hotmail.com


HUDSON VALLEY WINE

TM

Volume 5 Issue 1 Spring/Summer 2012

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 Designing Wineries: Hudson Valley Wineries Become Green Machines by Kathleen Willcox

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ADvERTISINg INquIRIES: Contact us at ads@hvwinemag.com or call 518-731-1332. SuBSCRIPTIONS: For rates, email us at info@hvwinemag.com

Grapes of the Hudson Valley: Blend it Like Bordeaux

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.

by J. Stephen Casscles

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

Wine-ing A Whey by Wendy Crispell,

CSW, WSET

VISIT US AT: www.hvwinemag.com

1 1- 51 HUDSON VALLEY WINETM Magazine is published semiannually by Flint Mine Press, a division of Flint Mine Group, llc. ©2012 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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Wineries, Distilleries & Breweries NEW!

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Wine-Friendly Farm Markets The Convivial Table by Josyane Colwell Seedlings... Wine Country Travel NEW! Ty’s Take-Away by Michael “Ty the Wine Guy” Taiani

PHOTOS: Courtesy Whitecliff Vineyard (top), Tousey Winery (bottom)

www.hvwinemag.com • Spring/Summer 2012

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Stoutridge Vineyard

Whitecliff Vineyard

Brotherhood Winery BashaKill Vineyards


Designing Wineries Hudson Valley Wineries Become Green Machines Whether they’re back to the earth rustic or über-luxe, local wineries sustain environments that are as tasty as their wines

Kathleen Willcox

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in our country’s crown of priceless jewels. And as the country continues to find its footing economically, the Hudson Valley’s proximity to New York City has attracted an increasing amount of foot traffic from curious vacationers eager to explore their backyard – a boon for the Valley’s wine industry, lending urgency to its increasingly accelerated evolution. Hudson Valley wineries, of course, have noticed the rise in visitors. But instead of sitting back and lapping up the fruits of their overflowing cups, several have taken the opportunity to reinvigorate their production and tasting facilities with green, sustainable technology and redesigns. A handful of relatively new wineries are digging into their vineyards, and committing to producing wine in a manner that is rigorously environmentally conscientious, in a setting that has been carefully designed to reflect the majestic natural topography found in the region. Call it a green design revolution, architectural terroir or formmeets-function. No matter what nomenclature used, it is helping to create ripples well beyond the region and quite possibly – finally – helping the Hudson Valley earn the sterling reputation it deserves for its stellar wines. The region was voted one of the top places in the world to visit this year by the internationally acclaimed Lonely Planet, underlining the renaissance the Hudson Valley region has experienced in recent years. The attractions, of course, are obvious: vertiginously high peaks and subterranean hollows, bountiful and lush landscapes, and the mighty Hudson River that flows through the heart of the region, infusing the terroir and spirit of the place with its moderating temperatures and warming breezes. A magical place to visit, a rewarding place to live. Want to cultivate a vineyard here? That’s another matter. “When the Norseman landed on our shores, they dubbed the area ‘Vinland’ for the number of grapes and vines in the region,” said Ned Towle, director of the Westchester Wine School. “Of course, they were referring to the native labrusca grapes, which aren’t as highly regarded as European vinifera varieties.” Leif Ericson and the rest of Viking crew headed home without cultivating any of the plentiful Vinland they found; it wouldn’t be HE HUDSON VALLEY HAS LONG SPARKLED

until 1677 that French Huguenot settlers would plant the first vinifera vines in New Paltz, making the Hudson Valley the first place in America to produce wine, a full 100 years ahead of Napa Valley. So why are we so far behind, in terms of tangible progress, like…er, glittering golden accolades, busloads of thirsty tourists and glossy spreads in Wine Spectator magazine? “It isn’t a question of quality,” Towle offers. “The Hudson Valley is one of the most exciting and innovative wine-production regions in the country, but it’s also one of the smallest.” In all, America has about 1.1 million acres of land under production for wine. Only about 200 acres of that is in the Hudson Valley, due to a combination of economic (extremely vigorous and counterproductive bouts of expansion and consolidation), biological (various diseases and insects), sociopolitical (Prohibition), and geographical (the heterogeneous topography) challenges that stymied the first Hudson Valley wine “Golden Age” in the first few centuries of its existence. And there’s the climate too. “In California’s Napa Valley, about 45,000 acres are devoted to vineyards,” Towle points out. “And within that region, there are very distinctive climate zones depending on a vineyard’s distance from the ocean, but its ups and downs are analogous to the Mediterranean region. In the Hudson Valley region, we have a similar climate for all of our vineyards, but the extremes of heat and cold here are much more significant.” The Hudson River region, at about 42º North, is similar to extreme regions of Continental Europe, like Dijon, France. Unlike Napa, which has larger swathes of homogenous land available for grape production and a climate that acts as an overprotective, indulgent nanny to seedlings until they’re ripe for picking, the Hudson Valley region has teensy pockets of arable land in which seedlings will be whipped, howled at, burnt and frozen by Mother Nature’s toughest brand of love, until the hardiest survive to be crushed. “The challenges are what have made the Hudson Valley such an interesting region to watch in the past 20 years,” Towle notes enthusiastically. “It’s a thrilling process to see these winemakers go back to the drawing board, explore terroir and emphasize sustainable practices in their winemaking. The result is top-quality wines www.hvwinemag.com • Spring/Summer 2012

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that can stand up against European vineyards with hundreds of years of history, all produced on tiny plots of land in what is essentially their backyards.” Certainly, a new crop of growers has found that a bit of Yankee innovation in the design of the physical structures on their land and in their harvesting, pressing and storage processes, has yielded a superior, more environmentally-sustainable product, in addition to enhancing the natural beauty and architectural terroir indigenous to the Hudson River region. Taking a look around, there are several outstanding wineries that are noteworthy for leading the way in defining the Hudson Valley’s newfound, old commitment to natural winemaking, with delicious results.

BashaKill Vineyards: Taking Cues From the Land BashaKill Vineyards, the first farm winery in Sullivan County, embodies starry-eyed ’60s-era, flower-power idealism, sans the cheesiness, with a serious dose of post-millennial smarts. The road to the vineyard sets the mood: visitors cross a bird-and-flora-flecked lake-like section of the 2,175-acre BashaKill Wetlands, the largest preserve in southern New York State, home to animals as various as the northern goshawk and the black bear. The vineyard, owned by Paul Deninno, is on a slight slope, affording a broad view of the wetlands; the 1920s house and 1980s converted garage/tasting room recline like a supine wooden nymph; the sound of chickens squawking and sheep bleating greet visitors. The vibe is decidedly Easy Rider goes to Sonoma, on a Lilliputian scale. Which, as it happens, is exactly what Paul finds he wants – if not what he initially envisioned – when he contemplated ditching his 180-mile commute to an IT job in 2005 to open his own business. After a few false starts, he rallied the courage to pursue his real passion: organic winemaking. “I’ve always been fascinated by organic agriculture,” Paul confirms, “A lot of my family members have had cancer and I started to realize how much diet and the environment affects that. The FDA doesn’t require wine, beer or liquor companies to print their ingredients on their labels, so you never know what you’re getting. I took a few classes in winemaking at Cornell and that, coupled with my interest in natural agriculture and the fact that I had more than 10 acres of land zoned for agriculture, made winemaking seem like the logical choice.” BashaKill’s harvesting, winemaking and storing methods take their cues from the land … literally. The vineyard has been passively designed by the landscape; it appears to have been plucked out of a journal on biodynamic wine, but it required a great deal of research, planning and sweat to achieve the easy, breezy, rustic look, while still managing to bring home a Best-in-Show award at the Hudson Valley Wine Competition for its 2010 Black Bear Cabernet Franc (all wines are named after animals found in the wetlands). No mean feat for a six-year-old winery.

“I’ve always been fascinated by organic agriculture . . . the FDA doesn’t require wine, beer or liquor companies to print their ingredients on their labels, so you never know what you’re getting.” “It’s all trial and error,” Paul says. “Luckily, our proximity to the wetlands has been amazingly beneficial for the grapes we grow here. The moist, warmer air from the wetlands protects the vineyard from cold winds, providing a kind of protective sheath. Our trellis posts are made from native Black Locust wood which doesn’t need to be treated and outlasts most other woods; we have sheep for weed-control and fertilizer, and of course, our latest project – a wine cave to store and age our wine in.” The cave has been at the top of Paul’s to-do list since he broke ground – it provides an ideal environment to age low-sulfite wines longer, and create reserve wines. He dragged his favorite carpenter out of retirement to hand-forge the metal and wood doors, and spent months poring over the blueprints in order to perfect and prime every corner of the 40 x 16-foot cavern, so that it will boast the ideal geothermal humidity and 55ºF environment


(in the most sustainable manner possible) for aging his reserve wines. This summer, it will be up, running, and ready for as many barrels of wine as Paul can throw at it. BashaKill sources some of its grapes from other vineyards around the state, but uses low levels of sulfites on their Estate wines, and never introduces non-organic pesticides, chemicals, stabilizers or additives of any kind. “No hangover!” Paul crows. “One of the side benefits of having a natural wine is that you don’t wake up feeling any of the wine you had the day before.” The vineyard’s unique approach to terroir enhancement and the symbiotic relationship it has developed with the land around helps create an ideal setting to grow accolade-worthy wines, not to mention a unique retreat for visitors. Tastings are free, and guests are encouraged to bring food, children and even dogs for picnics. The tasting room features a screened-in porch, wood stoves, “found” glass bottles, ancient farming equipment, a giant tasting bar, and a miniature gallery of paintings by local artists. Currently, BashaKill produces about 1,200 cases a year, and the new cave will allow Paul to start producing additional reserves. Paul is also planning on clearing a few more acres for planting. BashaKill Vineyards is far enough from other wineries that it merits its own afternoon trip, but its charms are so plentiful, it’s more than worth it; turn it into an entire day by tagging on a trip around the wetlands. BashaKill Vineyards, 1131 South Road, Wurtsboro, NY (845) 888-5858

Whitecliff Vineyard: American Aristocrats Go Green Is it possible to sip a distillation of F. Scott Fitzgerald’s vision of a rich, fun America, one that never falls behind? If so, it can be done on the tasting room deck at Whitecliff, a winery that is as committed to keeping up with the go-go-go times as it is eager to cling to oldfashioned hallmarks of quality and distinction. Upon arrival, visitors are greeted immediately by high theater – the cliffs, the curling vines, the wooden structures that look as much a part of the landscape as the sky, the dusty road, the conviction that only elegant, witty things can happen here. While the physical buildings are classic Hudson Valley – a wooden farmhouse and two other structures (the tasting room/ old production facility and the new production facility) – the vineyard, which seems to stretch to the edges of the horizon, and the surrounding cliffs are the stars of this American novel, in which every sense plays an important role. “Isn’t the landscape amazing?” Yancey Stanforth-Migliore asked rhetorically as we walked from the sunny, laid-back tasting room to the new state-of-the-art wine cave and production facility. “We’re in Wallkill Valley, and with the white cliffs of the Shawangunks surrounding us it makes it look like we’re in a large room, hugged by cliffs. From the deck of the tasting room, visitors can watch the light hitting the ridges as the sun sets. It provides a unique footprint for our winemaking; the Wallkill River, which feeds into the Hudson and moistens the cold air. But we do have a cold pocket here, presenting us with benefits and challenges.” Michael Migliore and Yancey Stanforth-Migliore built every structure on their 70-acre plot (30 of which are devoted to growing grapes), which Michael snapped up as an empty field more than 30 years ago. Migliore’s father was a carpenter and when

Michael was getting his degree in chemical engineering he worked as a union carpenter, so he was prepared to design, pour the concrete and build every inch of their home, tasting room and original winemaking facility to spec.

“Sustainability means different things to different people . . . To us, having a sustainable winery means not only being as green as we can be, but also having a successful company.” The landscape loomed large in the couple’s life even before they planted their first vine. “We met and fell in love rock-climbing on the Shawangunk Ridge,” Yancey explained. Stanforth-Migliore is quick to give her husband (they married in the ’80s) 99.9% of the credit for his technical mastery of winemaking, not to mention his “amazing palate and vision.” But it’s clear that her focus, spark and creativity (as well as her background in writing and environmental issues) have helped to steer the brand, if not the wine itself. “Sustainability means different things to different people,” Yancey noted. “To us, having a sustainable winery means not only being as green as we can be, but also having a successful company. We built our wine cave in part as a commitment to our environmental principles, and in part because we just wanted to grow our business. This wine cave will take us to a new level.” The new wine cave is a physical manifestation of Whitecliff ’s vision of fiscally aggressive sustainability; its outer barn-like shell looks like it belongs to the vineyard and surrounding landscape, but the inside is all space-age science, glittering steel surfaces and concrete disguising a labyrinth of geothermal activity, designed to keep the room and the wine at roughly 55ºF, 24/7. Michael planned and designed the 40 x 80-foot cave, but hired a builder to physically put it up this time. It features 16-foot ceilings, 550 feet of trenches with geothermal coils that would stretch over a mile if uncoiled. Located six feet underground, the cave is a rigorously organized maze of steel and French and American Oak barrels, providing enough space to significantly increase their production capacity. In all, Whitecliff boasts 20 varieties of grapes; currently, about 5,500 cases are under production, but they hope to pump up the volume to 10,000 cases in the next few years. As the duo continues to build their brand, their space and each glass of wine by hand, expect to continue to see and taste their fingerprint in every label, corner and sip. And, thanks to their sustainable, intelligent design, their footprint on the gorgeous landscape blossoming in every direction from their home, will leave nary a trace. Whitecliff Vineyard & Winery, 331 McKinstry Road, Gardiner, NY (845) 255-4613

Photos, far left: From top: Exterior of the Grand Monarque Hall, Brotherhood Winery’s historic, early 19th-century landmark stone building complete with towering ceilings, hand-crafted wooden floors and exposed wooden beams. Partially destroyed in a 1999 fire, the building was recently renovated keeping its original architectural integrity intact. Second from top: In implementing several biodynamic practices, BashaKill Vineyards has introduced nine Babydoll Southdown sheep into the vineyard to manage weeds and provide organic fertilizer at the same time. Third from top: Nestled into the vineyard and picturesque landscape with views of the Shawangunk Ridge is Whitecliff Vineyard’s new sustainable, barn-like wine cave, with its geothermal cooling and heating system maintaining the ideal 55ºF temperature. Bottom: Stoutridge Vineyard’s modern winery building, built onto the original, ten-foot-high, circa 1855 dry-stacked stone foundation wall. Inside, the winery features a “gravity flow" style production with an emphasis on the traditional “hands-off” winemaking techniques.

www.hvwinemag.com • Spring/Summer 2012

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Stoutridge Vineyard: Filling Big Shoes with a Tiny Footprint How did Germany flout the Recession, hurtling ahead of every other country in the E.U. to become the nation with the fourthlargest GDP in the world and the second-largest exporter, with precious few raw materials to work with? In a word: ingenuity. Stephen Osborn of Stoutridge Vineyard consciously modeled his wine, winery and production methods after traditional Germanic wineries – but he may have also unconsciously modeled his work ethic and business plan on the notoriously sharp Teutonic paradigm. Auspiciously, Stoutridge also sits on the historical foundations of vineyards planted as far back as the 1700s, inheriting well-tilled grape-growing terroir; and was built directly on the site of the once-famous 1902 Marono Winery. Stoutridge planted its vineyard in 2001 and uncorked its first market-ready wine in 2006. Architectural and agricultural ghosts inhabit the place, but instead of exorcising them, Stoutridge has channeled their energy, literally building upon the ancient stone edifices left by previous owners, the history of the place, nurturing and respecting the landscape that has served so many generations of farmers before Stephen, while erecting his own vision of what modern, sustainable wine-stewardship means. “There is such a thing as architectural terroir,” Stephen muses. “The style of the exterior of the winery is German, but we worked hard to retain the stonework of the original farm buildings so that element is retained. In the interior, all of intricate moldings in the public areas is a direct copy of the style that was most common in this town at the turn of the century. We chose that era as that was when the winery was located on the site. Similarly, most of my wines are designed to bring forth the flavor of this region in a very authentic way.” Stoutridge also utilizes an old-fashioned German modus operandi when it comes to the manipulation – or lack thereof – of the grapes themselves. Stephen employs a notably hands-off winemaking technique that depends on the so-called “gravity flow” style of production, which he believes is necessary to preserve the more delicate aspects of the terroir he inhabits. Stoutridge also proudly features solar-powered energy. The south roof is equipped with more than 2,000 feet of solar photovoltaic panels, which produce up to 30 KW of electricity on sunny days.

“The winemaking process here does not use pumps, filtration, or chemical processing of any sort. We are unique in the United States in offering such a completely natural product.” Stoutridge’s sustainable methods – it has more than 120 species of native trees planted around the property, and it was designed and built into a hill with gravity flow construction – produces wines that have higher levels of natural antioxidants. “This winery is very different from most wineries as it is architected to use only gentle gravity instead of pumps to move wine, thus requiring a very exact vertical design,” Stephen said. “The winemaking process here does not use pumps, filtration, or chemical processing of any sort. We are unique in the United States in offering such a completely natural product. And we can only do

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HUDSON VALLEY WINE • Spring/Summer 2012

this because we only sell the wine out of the tasting room. Unprocessed wine cannot be distributed.” Fortunately for visitors, the chic German ski-chalet design of the public spaces, featuring custom-built cherry and walnut furnishings, large mahogany doors opening onto a hand-laid fieldstone patio area and the extensive use of granite throughout the winery, is far more refined than the accommodations for the grapes. Since Stoutridge wines can’t be distributed, go there to sip the 2008 Hudson Heritage White (a blend of Seyval Blanc, Cayuga White and Vidal) and feel virtuously green, while sitting in the lap of luxury and lapping up a toasty, nutty vintage that’s crisp, clean and inexplicably Spring-y. Stoutridge Vineyard, 10 Ann Kaley Lane, Marlboro, NY 12542, (845) 236-7620

Brotherhood, America’s Oldest Winery: Sustaining a Legacy America’s Oldest Winery could easily sit back on its well-appointed laurels and sustain a steady stream of visitors, due to its historical status, sprawling event space, acclaimed café and Victorian-style buildings and grounds. Instead, Brotherhood Winery has taken on one of the most aggressive green refurbishments in the Hudson Valley. Since 2005, the winery has been undergoing a piecemeal update – doing the entire facility at once would force a shutdown. Their most recently completed portion is the Grand Monarque Hall, their landmark building which was nearly demolished by a fire in 1999. “We’ve been able to maintain the architectural integrity of this magnificent early 19th-century stone building,” Colleen Hughes, creative director at Brotherhood Winery, proudly proclaims. The most radical changes, however, involve the winery’s new commitment to sustainability and green technology. According to Hernan Donoso, President, in 2010 their warehouse/production facility went solar to offset their “carbon footprint and use clean energy” in their winemaking process. The winery’s method of production is earth-friendly too. “Our wines are made from grapes processed in a controlled natural environment using eco-friendly energy in our production process. Eco-friendly wines are trending right now – biodynamic and organic grapes with different methods of filtration and preservation, if any, present their own set of challenges.” Brotherhood hopes that, in addition to alleviating the environmental burden that modern agriculture imposes, their sustainable initiatives will help usher in the kind of critical acclaim that other American wine regions enjoy – and with the acclaim, more visitors. Brotherhood Winery is already recognized by the National and State Register of Historic Places, giving it a significant aesthetic edge over other area wineries. “We are hoping with the new initiatives we are participating in, that our local and state government agencies will show more support to help bring the Hudson Valley’s wines to a more recognized place in the market, like our West Coast counterparts.” Brotherhood Winery, 100 Brotherhood Plaza Drive, Washingtonville, NY 10992, (845) 496-3661 Other Hudson Valley wineries are combining form and function with local terroir. Read more Designing Wineries on www.hvwinemag.com


B G R A P E S

O F

T H E

H UDS O N

V A L L E Y

Blend it like Bordeaux Hudson Valley winemakers craft “one from many”

J. Stephen Casscles

Previously, I have written on wines made from single grape varieties such as Baco Noir, Chelois, and Seyval Blanc, among others. So instead, this column will be devoted to blended red wines made in the Hudson Valley. This is a subject near and dear to my heart because I believe that most superior red and white wines, whether made in the Hudson Valley or elsewhere, are in fact blended wines that consist of two or more grape varieties. he reason for the heightened quality of a blended red wine, in my opinion, is due to the fact that wine made from a single grape variety will not always have the same depth, breadth, balance, integration, and character of a blended wine. In other words, blending can help to minimize the potential shortcomings that an individual grape variety possesses, if they were made as single varietal wines. For instance, wine made from only one grape varietal may have a great nose, but finish short; have great tannin structure, but lack the fruit needed to sustain such a firm wine; or it may have a great front and finish, but lack an appropriate middle to balance the wine.

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Well, you get my point – blending different red and even white grape varieties into one red blend can make the wine more unified, integrated, fuller, balanced, increase its aging potential, and thus be more acceptable to a wider range of consumers. Many wine drinkers do not realize that most quality red wines are indeed blended wines: A red Bordeaux, made from grapes grown in the Bordeaux region of France, is a wine that contains either a majority of Cabernet

WHAT’S IN A NAME? Most Hudson Valley wineries

Sauvignon or Merlot, and lesser, but still substantial, amounts of other red grape varieties such as Cabernet Franc, Malbec, and/or Petit Verdot. Another example are the red Chiantis, produced in the Chianti area of Tuscany, Italy, which contain at least 80 percent of the Sangiovese grape, but can also include up to up to 10 percent Canaiolo, and even up to 20 percent Cabernet Sauvignon, Merlot, or Syrah. And, in Hungary’s Eger district which is famous for its red blend Egri Bikavér, at least three of their 13 traditional grape varieties, which includes Kekfrancos (Blaufrankisch), Cabernet Sauvignon, Syrah and Pinot Noir, must be a component. Not convinced? Well, even the mighty red Burgundy wines, made exclusively from Pinot Noir, are blended wines. While all great red Burgundies from the Côte-d’Or are made from Pinot Noir, different clones of Pinot Noir are used – some Pinot clones have fun noses and bright flavors, others a more firm tannin structure, and others still simply add more color to the wine. The most extensive use of blending occurs in the making of red Rhônes. These wines, made in the Rhône Valley of Southern France, can contain up to 10 different grape varieties. And the blends change depending on where they are grown – be it a northern or a southern Rhône wine. The red grapes include primarily Syrah and Grenache, but can also include such varieties as Picpoul, Bourboulenc, Clairette, Cinsault, and Mourvèdre. The wines produced in this region can result in huge, jammy tannic bombs which can sometimes be too big even for those who like big red Rhônes. So, to address this issue,

Fun or exotic sounding names may connote that the blend is a simply-styled, easy-drinking red with softer tannins to appeal to a wide range of palates. Wines produced in the Hudson Valley such as these might well fit into this category:

produce one or more blended red wines, and the growing

DRAGONFLY BashaKill Vineyards

trend is to produce even more.

VIN ROUGE Brimstone Hill Vineyard

The name of a blend can give

ALL ABOARD RED Brookview Station Winery

you a hint of the wine style or

HUNT COUNTRY RED Millbrook Vineyards

level of sophistication that the

SERIOUSLY RED Palaia Vineyards

winemaker may be trying to convey.

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EMBERS Baldwin Vineyards

HUDSON VALLEY WINE • Spring/Summer 2012

FORBIDDEN NIGHTS Pazdar Winery RABBIT’S FOOT Robibero Winery HUDSON HERITAGE RED Stoutridge Vineyard


Rhône winemakers will at times blend in white wines to soften up these huge wines and make them more approachable. The white wine grapes of Viognier, Marsanne, Roussanne, and Ugni Blanc, grown in the Rhône, are generally used. These few examples of red and white grapes used in the creation of world-famous red blends should lend credence to the position that blended red wines are not only quality wines, but often, superior red wines.

because of its history of using grape varieties that were not as well known as their California counterparts, there was not as much pressure to make and sell wines under any single varietal name. By the ‘80s Hudson Valley wineries such as Brotherhood, Benmarl, and Brimstone all made “varietals” (such as Baco, Chambourcin, Chelois and DeChaunac), but added other reds and white varieties to make these wines more full-bodied and more interesting.

Unfortunately, in the United States, after 1965, there was a movement that shifted away from producing blended red wines to producing single grape variety wines – those such as Cabernet Sauvignon, Merlot, Chardonnay, etc. The feeling was (though not necessarily true) that American consumers wanted to know what they were drinking, so wines were produced and marketed as single variety wines – hence the “varietals.” I suppose one can equate it to the desire to know all the detailed ingredients in food products or even cosmetics and bath and body products. By the 1980s, the so-called “fighting varietals” – inexpensive wine in oversized bottles made from one variety of grape and labeled as such – were all the rage in the domestic wine market. Further, the wine industry still believed that consumers were rejecting blended reds because they felt they were being “lied to,” and that low quality bulk grapes were being added to devalue the quality of the wine. This predisposition against blended wines was actually embodied in a state law in California which required that a wine, labeled as a varietal wine, had to contain at least 95 percent of the grape variety listed. Under New York State law, however, the percentage was lower – only 75 percent of the listed grape must be included in the varietal wine. Thus different grape varieties (both red and white) could be added to the varietal wine to increase its quality, as long as the blended percentage remained under 25 percent. The reason for this lower percentage was no doubt based on New York’s long history of winemaking and the recognition within the state that while varietal wines sold better because they are perceived as being better, blended wines still tend to be of higher quality. This was evidenced too by the higher production of blended wines in New York; in the Hudson Valley,

Slowly, by the early ‘90s the California wine industry, lead by Robert Mondavi and by the Meritage Association, went back to the roots of traditional European winemaking, which encouraged the blending of separate grape varieties into one unified, blended product. As a result, consumer perception gradually changed, and it now seems that we have finally come back full circle to viewing red blends as capable of producing superior wines. Wine makers in the Hudson Valley have had a long history of blending red wines. When sampling some of our valley’s reds, here are a few thoughts and considerations utilized by winemakers behind the popular reds: while Baco Noir has a lovely berry, black raspberry, and cherry nose, it tends to have very high tartaric and malic acid levels that give the wine’s middle more presence than is warranted. To balance Baco’s high acidic levels, lower-acid red and white wines might be added. For some, Cabernet Sauvignon can be a much-too-big and heavy tannic wine. To lighten a Cabernet, adding Chelois, Baco, or DeChaunac will soften such wines. DeChaunac, if not made properly, can be flabby and dank. To remedy this, adding high-acid Baco Noir or Marechal Foch, with continued on page 11

Wines that are blended in a classic style that are sophisticated, barrel-aged, full-bodied wines with good aging potential in the style of a Bordeaux or “Super Tuscan,” may have more serious names to match. Then again, there are plenty of exceptions, based on the winemaker’s personality! OBR – OAK BARREL RESERVE Applewood Winery COYOTE BashaKill Vineyards SLATE HILL RED Benmarl Winery MARIAGE Brotherhood Winery ROCK ‘N ROLL RED Cereghino Smith SYNERGY Glorie Farm Winery EMPIRE RED Hudson-Chatham Winery

www.hvwinemag.com • Spring/Summer 2012

9


Wine-ing a Whey [ T I P S FO R LO CA L W I N E A N D C H E E S E PA I R I N G S ]

KIDDING AROUND AT COACH FARMS; GOAT CHEESE, PASTA AND WINE PAIRING By Wendy Crispell,

CSW, WSET

ack in the early 1980s socalled “exotic” ingredients started showing up in specialty food shops and quality grocer’s shelves. The wildly popular Silver Palate Cookbook, written by NYC’s Upper West Side food mavens Julee Rosso and Sheila Lukins, was my go-to guide for ideas to create dishes from such luxury ingredients as goat cheese and sun-dried tomatoes. Trends come and go, but I remember at one time goat cheese was served at virtually every dinner party I attended in the ‘80s. Whether crumbled on fresh pasta, stuffed in chicken breasts or proudly dressing mounds of farmfresh greens, it was chic and fabulous. Today most every grocery store has some form of goat cheese on its shelf, some local, others from France. The days of goat cheese as an exotic ingredient may have come and gone, but I still include it in many dishes or enjoy it on its own spread over a crusty loaf of fresh baked bread. Fortunately, there are more than a few local cheesemakers using goat’s milk to produce some fabulous cheeses right here in the Hudson Valley.

B

Steven Jenkins, author of the Cheese Primer, one of the best cheese guides ever written, highly recommends New York State’s Coach Farm goat cheese, stating they set an almost unattainable standard for America’s cheesemakers. Coach Farm, founded by Miles and Lillian Cahn of Coach bag fame, was one of the first to produce goat cheese in the Hudson Valley. Miles Cahn often joked that he and his wife lived happily,

10

HUDSON VALLEY WINE • Spring/Summer 2012

held captive by 1,000 goats. For over 20 years the Cahns ran Coach with great success before selling to Best Cheese several years ago. Not much has changed since Best’s takeover; careful attention to detail and tasty cheeses are still being made each day. Living so close I couldn’t believe I had never visited. So earlier this year I decided it was time to check out Coach Farm’s operation for myself and planned a visit with Hudson Valley Wine Magazine’s managing editor, Linda, a cheese newbie. Arriving in time for the afternoon milking we were greeted by Willy Bridham, operations manager. After suiting up in sterile booties, a hairnet and lab coat (to keep our germs from contaminating the cheesemaking process), Willy guided us through the rooms where the fresh goat milk is directly transported from the milking parlor and made into yogurt, fresh chevre and other forms of both fresh and aged cheese. After watching the fresh cheese being hand molded into logs we explored rooms where specific types of cheeses are cured on wire racks to age and form their soft, pillowy rinds. Cheesemaker Mark Newbold pointed our attention to some workers peeling the unique “grating sticks” that Coach is now garnering awards for (most recently named “Best of Class” at the 2012 World Championship Cheese Contest, and Silver Finalist at the industry’s 2012 sofi™ Awards.) Not bad for a product created by accident when some cheese continued on page 58

It’s been many years since I first experimented with goat cheese. I haven’t looked at my Silver Palate cookbook in quite a while, but still think back fondly on all of the great memories of meals crafted from its stained and earmarked pages. Try this pasta recipe I created topped with a generous amount of shredded Coach Farm grating stick cheese. Pair with a Hudson Valley Cabernet Franc, Baco Noir or a fruity, lighter style Hudson Valley red blend.

SHRIMP,  CHICKEN,  SAuSAgE AND  BROCCOLI  RABE  PASTA 4 servings 1 pound fettucini, cooked al dente, drained and rinsed with cold water 1 dozen peeled and deveined cooked jumbo shrimp 2 hot or sweet Italian sausages, cooked for 20 minutes in a 400degree oven, cooled and sliced into 1-inch pieces 2 cups broccoli rabe, rinsed and coarsely chopped into large pieces 2 boneless, skinless chicken breasts, cut into 3-inch strips 2 finely chopped shallots 3 cloves finely minced garlic 1 Coach Farm grating stick, shredded 1/2 stick butter 4 tablespoons extra virgin olive oil 1-3/4 cups dry white wine salt & pepper to taste Sauté shallots and garlic in olive oil in a large sauté pan until transparent. Add chicken pieces and cook 2 minutes on each side over medium heat. Add broccoli rabe and sauté for 2-3 minutes, stirring to incorporate ingredients. Add wine, butter, salt and pepper and heat until slightly simmering. Add cooked sausage and shrimp and simmer for a few minutes until heated through. Transfer all to large stock pot, add cooked pasta and toss well with sauce over low heat until all ingredients are mixed together. Serve in large pasta bowl topped with grated Coach Farm cheese. Enjoy!


THE HUDSON VALLEY

As a matter of fact, wine made here can almost be considered “slow wine,” a tip of the hat to our counterparts in Italy where this movement originated. When you visit a winery and talk to a winemaker, you’ll find many take this approach simply because they believe it’s the way wine should be made. You can also read about each winemaker’s style on the following pages, as each one shares his/her own philosophy in transforming their passion and dedication into every bottle of wine. The Hudson Valley’s distillers share this same approach in crafting their spirits. Using grain, corn, and crops of local apples, pears, and other fruit from their own farms or those nearby, you can taste the expression of the region in every carefully distilled bottle, without the addition of artifical flavors or colors. From bourbon to vodka, applejack to gin, the Hudson Valley’s distillers are producing top notch, award-winning spirits that you will want to sip and savor.

ULSTER

S

low down and taste the terroir. In the Hudson Valley you won’t find overly-produced or industrial wines. Instead you’ll find wines that are made quite naturally. Grapes are most likely grown on a relatively small scale or sourced from small producers, and carefully hand-harvested or hand-sorted to select only those worthy of the bottle. Most winemakers choose not to overprocess their grapes, or their wines for that matter, treating them in the same kid-gloved manner as you would heirloom china, or a brand new sports car. Some may use unmechanized processes to gently press the juice from the grape or fruit, or choose to bottle and label their wines by hand. Others may work on a larger scale with higher-capacity equipment – yet all are passionate about what they do and the wine they produce, taking the utmost care to make the farm-to-bottle transition as grassroots as possible.

DUTCHESS

I invite you to visit a Hudson Valley winery or wine shop that sells local wines and inquire about their blended red wines, the grape varieties used, and how the wine was made. Also, ask what the winemaker intended to achieve by making a certain blend. The answers you receive may help to teach you a lot about winemaking process, the philosophy of the wine maker and above all the superiority of blended wines.

OF THE HUDSON VALLEY

GREENE

These are just a few of the practical considerations and examples of how blending different varietals into one wine can diminish faults of the one variety, and increase the overall quality of the blend. Just as the motto on the U.S. seal is “E pluribus unum” – “Out of many, one” – so the same can be said of the advantages of blending red wines: the sum can be greater than its component parts.

WINERIES & DISTILLERIES

COLUMBIA

a bright berry nose and finish, can help round out the flabbiness of DeChaunac. And new, popular varieties such as Chancellor and Noiret can be one-dimensional, with overtones of cooked prunes; to counter-balance these grape’s tendencies, white wines such as Seyval Blanc can be added to give the Chancellor and Noiret more dimension.

RENSSELAER

continued from page 9

SULLIVAN

This season, slow down and take the time to learn more about the Hudson Valley’s wines and spirits and how they’re made. You’ll find there’s a distinctive terroir and a deep commitment to both the community and the environment in every glass. INDEX BY COUNTY

Sullivan BashaKill Vineyards .................20

Robibero Winery......................32 Stoutridge Vineyard .................34 Whitecliff Vineyard ...................36

Dutchess

ORANGE

Orange Applewood Winery ..................12 Brotherhood Winery ................14 Palaia Vineyards ......................16 Warwick Valley Winery & Distillery ...................................18

Millbrook Vineyards & Winery ..38

Columbia Hudson-Chatham Winery ........40 Tousey Winery ........................42

Ulster Adair Vineyards........................22

KEY  TO  SYMBOLS:

Dutchess Wine Trail

Hudson Berkshire Beverage Trail

Brookview Station Winery .......44

Benmarl Winery .......................26

Distilleries

Brimstone Hill Vineyard ...........28

Harvest Spirits .........................46

Glorie Farm Winery .................30

Tuthilltown Spirits Distillery......48 www.hvwinemag.com • Spring/Summer 2012

11

WESTCHESTER

Shawangunk Wine Trail

Baldwin Vineyards ...................24

Rensselaer


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 2012

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 T H E C I D E R CA F É

We are thrilled to report we have expanded our café menu, featuring “seasonal specials” each weekend paired with one of your Applewood favorites. Our selection of paninis, freshly-made salsa, guacamole and our signature salad, “The Applewood” have already become big hits. In addition, we offer a pizza menu, cheese and fruit plates, antipasta, and salads. Every item is fresh and local when available – we support “the bounty of our own Hudson Valley.”

On tap we have our new Hard Cider, produced in a drier, unfiltered style, with a champagne taste. Our “signature sangrias” made with Applewood Winery’s 100% blueberry and blackberry wines as the base, and our fruit wine slushies continue to be popular warm weather choices – sipped while enjoying music by the Garden every Saturday and Sunday. Special thanks go to our new Café chef for continuing to delight with her innovative menus ideas, use of local ingredients, and special weekend food and wine pairings.

GETTING HERE

VINEYARD APPLEWOOD WINERY

EVENTS (Check website for more information,

ADDRESS 82 Four Corners Road Warwick, NY 10990

Free Music in the Courtyard – every Sat & Sun 2–5pm May 26–28 Memorial Weekend Kickoff

PHONE 845-988-9292 EMAIL info@applewoodwinery.com WEBSITE www.applewoodwinery.com OPEN March–Dec: Fri–Sun, 11am–5pm July & Aug: Fri, 11am–5pm;  Sat, 11am–6pm; Sun, 11am–5pm   TASTING FEES $5 per person ACREAGE 10 acres

to book reservations and purchase tickets. All events are rain or shine.)

to Summer. Live music and café open all three days.

June 9 Who let the Dogs Out? Annual

Fundraiser for the Warwick Humane Society. (rain date June 10)

June 16–17 Around the World – SWT Event.

Receive a passport and “travel the world” as each winery represents a different country with food & atmosphere. Souvenir wine glass.

July 28–29 Bounty of the Hudson – SWT Event. Hosted by Applewood Winery. Sample wines from 15–20 Hudson valley wineries, restaurants, food vendors, music and more. Aug 4–5 BBQ & Blues Experience. Celebrate summer as Applewood pairs wines and sangrias with the ultimate summer favorite – barbeque (by Chumleys BBq). Live music, logo wine glass.

ORANGE

FROM NEW YORK CITY AND NEW JERSEY: Take the New York State Thruway (I-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 (I-87) South to Exit 16 Harriman (Woodbury Commons). Then same as above.

THE ESSENTIALS

PRODUCTION 4,000 cases OWNERS Jonathan and Michele Hull WINEMAKER Jonathan Hull

www.hvwinemag.com • Spring/Summer 2012

13


BROTHERHOOD, AMERICA’S OLDEST WINERY

ABOUT US

Established 1839

HERE AT BROTHERHOOD, AMERICA’S OLDEST WINERY, we celebrated the inauguration of Grand Monarque Hall in November 2011. Our Board of Directors, along with our close partners, associates, local government officials, staff and friends were there to celebrate this milestone with us. Grand Monarque Hall is what we consider the “crown jewel” of our property and is becoming one of the most sought-after event spaces in the Hudson Valley. The Emerson Family, the second family to take ownership of Brotherhood Winery, focused on expansion in several areas of our property. The winemaking area was moved from the brick building (which now serves as Vinum Café) into Grand Monarque Hall as it was directly above the long vault where all of Brotherhood’s wines were being barrel aged. There was a pulley system and shaft in the cellars that made transporting barrels of wine into the processing area more efficient. In 1921, the Farrell family took ownership of Brotherhood and began to grow the business from a winemaking facility into a tourist destination. The winemaking area was moved, once again, into a new plant, with more “modern” equipment, including an automated bottling line and bigger stainless steel tanks for storage. Grand Monarque Hall was then converted into an event space, which hosted VA R I E TA L S many memorable parties. Tragically, in January of 1999, an electrical fire broke out in Grand Monarque Hall, destroying it and the surrounding buildings. The fire burned for days. Thankfully, the iconic stone walls proved to be structurally sound, so when our new Board of Directors took over in 2005, the plans began to restore this very special part of our property. Grand Monarque Hall with its adjacent cobblestone patio now consists of over 8,000 square feet of event space. Brotherhood has launched an aggressive monthly promotion for our newsletter subscribers. We will feature select wines each month and offer deep discounts for online purchases as well as special discounts in the Tasting Room. You must receive our newsletter to participate in these savings. Subscribers will also receive recipes, food and wine pairing suggestions and often have access to special event tickets before events are announced to the general public. If you haven’t received our newsletter yet, go to www.brotherhoodwinery.net/contact.html to sign up!

BLANC DE BLANCS SPARKLING WINE

GRAND MONARQUE (Limited Release)

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

Our tours and tastings run full schedule April through RUBY PORT December. Our “Historical Tour” is offered several times daily, where visitors get a glimpse into Brotherhood’s history, 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

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HUDSON VALLEY WINE • Spring/Summer 2012

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 C H A R D O N N AY

This dry, white wine is clean, crisp, refreshing and very easy to drink. The New York terroir imparts a mineral quality which is well-balanced by the pear and grapefruit aroma. The finish is long and soft with good acidity and lingering fruit.

P I N OT N O I R

This wine is light brick red in color, has a nose of fresh berries and plums with a hint of violets. It also displays bright fruit flavors of cranberry, cherry and black tea which create a light-tomedium bodied wine with a layered complexity staying true to form.

GRAND MONARQUE

The nice, deep yellow color showcases the combination of Pinot Noir and Chardonnay grapes. The slow release of bubbles in the glass smoothly explodes on the palate, bringing forth flavors of soft lemon, fresh biscuit and toasted bread.

FROM NYS THRUWAY (I-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

ACREAGE 40 acres

ADDRESS 100 Brotherhood Plaza Drive Washingtonville, NY 10992

PRODUCTION 40,000 cases

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

OWNER Chadwick, Castro and Baeza Families 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 June 3 Wine & Beer Festival featuring: Newburgh Brewing Company, Long Trail, Dogfish Head and Yuengling, America's Oldest Brewery (and others!). 1–6pm

June 16–17 Around the World – SWT Event. (We will be Mexico.) 10am–6pm July 28 Hawaiian Luau for the American

Cancer Society. Time TBD Aug 25 Wine & Sangria Pig Roast Festival. 1–6pm

www.hvwinemag.com • Spring/Summer 2012

15

ORANGE

GETTING HERE

THE ESSENTIALS


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. It has expanded since then to include the “Treehouse” and the “Sweet Clover Room” for music and private parties. The vines were planted in 2001 and we now have 10 acres of vineyard within view of the picnic grove and outside stage. We grow Cabernet Franc, Lemberger, Traminette, Seyval Blanc and Pinot Noir. In addition to what we grow here, we use New York State Grapes to produce a variety of other award winning wines from dry to sweet.

WINES PINOT NOIR CABERNET FRANC Estate Grown

MERLOT U VA S E C C A Estate Grown

SERIOUS RED We believe that your tasting experience should be relaxed and a bit more “laid back” than a usual wine tasting. Our tasting room reflects this, and people are always commenting on the great “vibe” of the place. Tasting wine should be a fun experience, and if you are not in a good mood when you get here, it is our goal to improve it before you leave! As our tie-dye t-shirts say: “Palaia is where, the Woodstock Nation gets its Libation…Man.” There is a variety of light gourmet fare to eat as well, including fantastic Amish cheeses, cheese & antipasto platters, smooth & creamy Brie, our personal size thin crust pizzas and more.

Red Blend

LEMBERGER Estate Grown

IRENE White Blend

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.

CHARDONNAY TRAMINETTE Estate Grown

JOYFUL PINK Rosé

With the live music every weekend, all year long, how could you not have a wonderful time here? Come watch a play or listen to music outside all summer, stomp grapes with us in September, pick grapes with us in October, and check the website for our events and music listing the rest of the year, or get on our e-mail list so you don’t miss a thing!

MEAD

PLUS

weekend, all year long,

PINK WINE SLUSHIES

how could you not have

Seasonal

HARD CIDER & SANGRIA

q

Al Westphal

On Tap

p

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HUDSON VALLEY WINE • Spring/Summer 2012

With the live music every

Honey Wine

Lucy look-alike contest and grape stomp in September

a wonderful time here?


IN THE SPOTLIGHT IRENE

Named for the hurricane that flattened quite a bit of our vineyard last summer, this white blend is much nicer than its name implies. Smooth and semi-sweet with a peachy, sun-drenched taste you will love. What a great, refreshing, sit on the lawn and do nothing, kind of wine! J OY F U L P I 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. A percentage of all sales goes to the Young Survivor’s Coalition for Breast Cancer. 2009 International Medal winner, 2010 State Fair winner and 2011 Finger Lakes Wine & Food Classic winner. HARD CIDER

“Because not everyone drinks wine.” A fine blend of crisp local apples makes this a wonderfully refreshing drink. Not bottled, but available on tap year round. Something new for us, and we hope you enjoy it as much as we do.

THE ESSENTIALS

ADDRESS 20 Sweet Clover Road Highland Mills, NY 10930

G E N E R A L M A N A G E R Jan Palaggi O P E R A T I O N S M A N A G E R Craig Cowton (craig@palaiavineyards.com) WHOLESALE INQUIRIES winemaker@palaiavineyards.com

PHONE 845-928-5384

WINEMAKERS Joe (and son) Joe Palaggi

VINEYARD PALAIA vINEYARDS

FAX 845-928-7683 EMAIL winemaker@palaiavineyards.com WEBSITE www.palaiavineyards.com OPEN Jan 1–Memorial Day: Fri–Sun  Memorial Day–Dec 31: Open daily

GETTING HERE

ent “The Odd Couple.” Wine, pink wine slushies, popcorn, and a laugh-out-loud good time. Thurs–Sat, 8pm; Sun, 2pm. $10/person 

CLOSED New Years Day, Easter,  Thanksgiving, Christmas Day

July 28 Beatles Tribute Festival. Benefits the Woodbury PBA charities. 12pm–10pm: vendors on the lawn, BBq, and music ending with the classic Beatles tribute band, “Twist and Shout” from 7–10pm. $10/person

TASTING FEES $5 for 6 wines

Aug 11 Rick Larrimore is ROD STEWART! Wine, wine slushies, sangria, hard cider and BBq available. 7pm, $10/person

TOURS By appointment only

Aug 18 Woodstock Festival. Music with 

ACREAGE 32 total, 10 in vines

ORANGE

FROM NYS THRUWAY (I-87): We are  very easy to find being only 5 miles from the Woodbury Commons Premium Outlets on Rt. 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 Rd. 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.

EVENTS For more on events and music check the website. July 12-15 Vineyard Comedy Players pres-

Rob Schiff at 3pm, then “Back to the garden 1969” at 6:30pm. vendors on the lawn, wine slushies, BBq available. 3–10pm, $5/person

PRODUCTION 2,000 cases OWNERS Joe and Jan Palaggi

www.hvwinemag.com • Spring/Summer 2012

17


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)

18

HUDSON VALLEY WINE • Spring/Summer 2012


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

www.hvwinemag.com • Spring/Summer 2012

19


BASHAKILL VINEYARDS

ABOUT US

Established 2005

BASHAKILL VINEYARDS is Sullivan County’s first licensed farm winery, which 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 microclimate 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. Old clay drainage pipes can still be found 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 Germanic style, balanced, semi-sweet wine with hints of melon, peach, apple, and an earthy overtone. In 2006, we took a chance planting a newlyreleased red hybrid out of Minnesota named Marquette, which has Pinot Noir as one of its grandparents. Marquette is known to be a hardy, disease-resistant grape while still producing a high-quality wine. In 2010, we harvested enough grapes for two barrels of our first Estate red wine. We blended our Marquette with our Noiret and called it Bald Eagle. This wine red wine has notes of raspberry, currants, with spice, oak and hints of black pepper, made from organically-grown grapes. We are now implementing several biodynamic practices in our vineyard. In 2009, we introduced chickens into our vineyard to help control pests and provide us with organic fertilizer, which is composted with our grape pressings and reapplied to our soil. In 2010, we introduced eight Babydoll Southdown sheep to manage our weeds and fertilize at the same time. We want to build an environment that will allow us to grow the most flavorful grapes, which will reflect in our wines. We also completed our wine cave, which gives us the perfect humidity and temperature to store our barrels. The wine cave is 40’ deep and 16’ wide with hand-crafted doors of forged steel and 4-inch-thick wood weighing over 500 pounds each! Another acre-and-ahalf has been cleared above the cave, which we will start prepping for more vines to expand our estate red wine production.

20

HUDSON VALLEY WINE • Spring/Summer 2012

WHITE WINES BARN OWL Gewürztraminer

ESTATE WHITE TAIL Cayuga White

WHITE TAIL Cayuga White

MEET THE WINEMAKER Seven 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.

OSPREY Vignoles

WOOD DUCK Chardonnay

RED WINES BLACK BEAR Cabernet Franc

BLUE HERON Chancellor

COPPERHEAD Pinot Noir

COYOTE 80% Cab Sauvignon 20% Cab Franc

E S TAT E B A L D E A G L E Noiret, Marquette

Come visit the winery where you can sample BashaKill Vineyard’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, answers your questions, and ensures you have a visit that will make you want to return!


IN THE SPOTLIGHT B A R N OW L

Made from the noble Gewürztraminer grape, grown and hand-harvested on the east side of Seneca Lake in the Finger Lakes region of NY. A semi-dry, highly aromatic wine with spice and honey on the palate and nose. W H I T E TA I L

Made in the same style as our Estate wine, but with grapes from Keuka Lake, and is intended to be more of a dessert wine. OSPREY

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. WO O D D U C K

Our first Chardonnay which is half aged in American oak and half in stainless steel, then blended together for a very smooth, dry white wine. It has a full body and a beautiful finish!

THE ESSENTIALS

2 0 1 0 B L AC K B E A R

Best in Show in the 2011 Hudson Valley Wine competition! Made from 100% Cabernet Franc grapes grown on Seneca Lake, aged for 10 months in medium toast American Oak barrels. Has notes of cherry, black currant, black pepper, and raspberry on the nose and palate. Pairs well with barbeque, steaks, and even poultry.

VINEYARD BASHAKILL vINEYARDS

PRODUCTION 500 cases

ADDRESS 1131 South Road Wurtsboro, NY 12790

OWNER/MANAGER Paul Deninno

2 0 1 0 C OYOT E

FAX 845-888-5858

EVENTS Live Music every Saturday

EMAIL paul@BashaKillvineyards.com

We have live music every Saturday throughout the year. Please check under our Directions tab on our website for the latest happenings.

2 0 1 0 B LU E H E R O N

Made from 100% Chancellor grapes grown on Keuka Lake. This bold wine has notes of cedar, anise, and spice, and is a great on a crisp autumn day. Pairs well with spicy foods. 2 0 1 0 E STAT E B A L D E AG L E

2010 Estate Bald Eagle is our first estate red wine made from a blend of our Noiret and Marquette organically-grown grapes. We only produced enough grapes for two barrels, but the wine is outstanding.

WEBSITE www.BashaKillvineyards.com OPEN Memorial Day–Labor Day:  Sat & Sun, 12pm–6pm Winter: Sat, 12pm–5pm CLOSED Monday–Friday TASTING FEES $5 includes glass TOURS Yes

WINEMAKER Paul Deninno

GETTING HERE FROM NYS THRUWAY (I-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. 

ACREAGE 10.5 acres

www.hvwinemag.com • Spring/Summer 2012

21

SULLIVAN

Silver medal winner. A blend of 80% Cabernet Sauvignon and 20% Cabernet Franc grapes, both grown on Seneca Lake. A dry red wine, aged for 10 months in American Oak, it has notes of tobacco, black currant, spice, and pepper on the nose and palate. Pairs well with most meat dishes, especially steak and lamb.

PHONE 845-888-5858


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 VA R I E TA L S are created firstly with estate-grown grapes and then supplemented with additional varieties grown at a local S E Y VA L B L A N C farm with which we have a close working relationship.

VIGNOLES We currently produce more than 30,000 bottles and look forward to increasing our production. Our wines range from dry to slightly sweet. We have won numerous awards for our wines.

CAYUGA WHITE VIDAL BLANC FRONTENAC MARECHAL FOCH

A visit to Adair Vineyards is a

LEON MILLOT

step into one of the 19th century

DE CHAUNAC BACO NOIR

Hudson River School artist’s paintings.

22

HUDSON VALLEY WINE • Spring/Summer 2012

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. Marc 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 P EC H E

A delicious dessert wine made from 100% White, Yellow, and Donut peaches grown exclusively at Little River Farm in Hudson, NY. In multiple years, this wine has won Double Gold, Gold, and the Valerie Eldridge Cup (Best of Show) in the Hudson Valley Wine Competition.

THE ESSENTIALS OWNERS Marc and Lori Stopkie

ADDRESS 52 Allhusen Road New Paltz, NY 12561

MANAGERS Marc and Lori Stopkie

PHONE 845-255-1377 EMAIL infohvw@adairwine.com WEBSITE www.adairwine.com OPEN May–Oct: Sat & Sun, 11am–6pm  Nov–Mid-Dec: Sat & Sun, 11am–5pm All other times by appointment. 

GETTING HERE FROM NYS THRUWAY (I-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. 

ULSTER

VINEYARD ADAIR vINEYARDS

WINEMAKER Marc Stopkie

EVENTS Taste our wines at the following Farmer’s Markets (check website for more information): Muscoot Farms, Katonah: Every Sunday Cold Spring: Second Saturday of the month, year round Schenectady Green Market

TASTING FEES $5

Schenectady Farm Market

TOURS Not available

Peekskill Farm Market

ACREAGE 15 acres

Red Hook Farm Market

Walden Farm Market Beacon Farm Market Albany (Empire State Plaza and Downtown)

PRODUCTION 2,500–3,000 cases  

www.hvwinemag.com • Spring/Summer 2012

23


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 30 years garnering awards for their Chardonnay, Merlot, Riesling, Brut Champagne, Port and a dozen other 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 2012. 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.

24

HUDSON VALLEY WINE • Spring/Summer 2012


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 2012

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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 RIESLING 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 2012

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 STAT 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. CA B E R N E T F R A N C

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.

FAX 845-236-7271 EMAIL matthew@benmarl.com WEBSITE www.benmarl.com OPEN 12pm–6pm, every day CLOSED Thanksgiving, Christmas New Years Day, Easter TASTING FEES $8 for 6 wines

ULSTER

VINEYARD BENMARL WINERY

MANAGER Matthew Spaccarelli   WINEMAKER Matthew Spaccarelli

EVENTS (check website for updated listings) July 21–22 Hudson Valley Sangria Festival, 12–7pm

Aug 18–99 Hudson Valley Sangria Festival, 12–7pm

Sept 22–23 Annual Harvest Grape Stomping Festival, 12–7pm

Oct 6–7 Annual Harvest Grape Stomping Festival, 12–7pm

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

TOURS Our working cellar is open for views ACREAGE 37 acres

Buses please call in advance.

www.hvwinemag.com • Spring/Summer 2012

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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 to 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 2012

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.

CA B E R N E T F R A N C

CAY 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 Road Pine Bush, NY 12566

MANAGER Richard Eldridge

PHONE 845-744-2231 FAX 845-744-4782 EMAIL bhvwine@frontiernet.net WEBSITE www.brimstonehillwine.com OPEN Memorial Day–Columbus Day:  Fri, Sat, Sun & Mon, 11:30am–5:30pm Columbus Day–Memorial Day:  Sat & Sun, 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 (I-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: I-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 2012

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GLORIE FARM WINERY

ABOUT US

Established 2004

GLORIE FARM WINERY WAS CONCEIVED in 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, members of the ribe family, were banned from propagation in New York State in 1911. The ban was lifted in 2003, and we planted cuttings soon after, reaping our first harvest in 2008. An intensely flavored, deep red, sweet-tart wine was produced, a unique, rich taste experience that our customers immediately embraced. Surrounded by the vibrant orchards and vineyards on 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.

WHITE WINES S E Y VA L B L A N C RIESLING LUNAR WHITE JUMPIN JAZZ R U M P L E P U M P K I N TM Available Labor Day

SWEET CAROLINE PEACH WINE APPLAUSE!

RED WINES DE CHAUNAC OAK RED MONKEY ESTATE CABERNET FRANC 2010 SYNERGY WORLD

Agriculture is a way of life for us. Only 2% of our nation’s population is involved in farming, and we are proud RED QUARTET members of this innovative, resilient group. We use C A N D Y A S S R E D TM sustainable practices including a solar electric system installed in 2008 that produces 100% of the electricity BLACK CURRANT used by the winery. Utilizing barrels made from New York WINE State oak 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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HUDSON VALLEY WINE • Spring/Summer 2012

MEET THE WINEMAKER At Glorie Farm Winery we continuously strive to make better wine than the previous year. We build on the successes from past years. The winemaker’s job is to work with the fall harvest and extract and enhance all the flavors and character embodied in the fruit of the vines. The winemaking process cannot be hurried and teaches us the importance of being patient. By the spring of the year, the true character of each wine starts to show itself. At this point the art and skill of blending the diverse grape varieties comes into play. It’s an interesting and fun endeavor because Mother Nature gives us slightly different wine characters with which to work each year. This year there is a new winemaker at Glorie Farm Winery; his name is Kristop Brown. A familiar name on the winemaking scene in the Hudson Valley, Kristop came on board January 1, 2012. In the short time Kristop has been with us, his considerable skills have already been revealed in producing clean varietals as well as ripe, robust blends. We look forward to a very bright future working in partnership with Kristop to create delightful wines that impart true Hudson Valley flavor.


IN THE SPOTLIGHT S E Y 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. R U M P L E P U M P K I N TM

With its subtle flavors, it’s perfect for cocktail hour, with baked fruit desserts and just cozying up to a warm, toasty fire. This is your fall/winter wine. P E AC H W I N E

Sweet, delicious summer treat! Made from fresh, ripe peaches. CA B E R N E T F R A N C

Barrel aging in New York Oak integrated perfectly with this wine’s natural fruit flavor and gentle tannins. CA N DY ASS R E D T M

THE ESSENTIALS

ULSTER

Need we say more? A lollipop in a glass; this wine is pure fun! Like grape juice on steroids.

VINEYARD gLORIE FARM WINERY

TOURS By request

ADDRESS 40 Mountain Road Marlboro, NY 12542

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

PHONE 845-236-3265

PRODUCTION 700 cases

FAX 845-236-3265

OWNERS Douglas and MaryEllen glorie

EMAIL gloriefarmwinery@aol.com

MANAGER Douglas and MaryEllen glorie

WEBSITE www.gloriewine.com

WINEMAKER Kristop Brown

OPEN Saturday, Sunday & Monday holidays May–August, November–December: 11:30am–5:30pm  September–October: 11:30am–6pm

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

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.

GETTING HERE FROM THE NYS THRUWAY (I-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.

TASTING FEES Your choice of five wines for $5.  Souvenir glass included.  Spectacular view, no charge.

www.hvwinemag.com • Spring/Summer 2012

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ROBIBERO WINERY

ABOUT US

Established 2010

“WE ARE NOT A WINE COMPANY therefore we don’t have a corporate mission. We are a family that happens to have a passion for wine. We are a family that loves each other very much. We fight with passion and forgive quickly. We call each other 20 times a day. We know that if we win together, we lose together. We think if it’s easy, you’re probably doing it wrong. We believe in working 7 days a week, 364 days a year. We can’t make decisions easily and we overthink everything we do. We believe in giving more when you want to give up. We think if you work half days that means 12 hours. We drink a lot of coffee and a lot of wine. We don’t believe in wine rating systems. We believe that you should like what you drink and drink what you like. We like to laugh until we can’t breathe. W I N E S We think it’s important to be able to laugh at yourself. We find things funny that most people wouldn’t. We believe SERENDIPITY you don’t need to know all the answers; no one is smart Seyval Blanc/ enough to ask you all the questions. We think that if your Chardonnay name is on the sign, you probably should be in the buildDRY RIESLING ing. We believe you should learn from others’ mistakes, you can’t live long enough to make them all yourself. We don’t RIESLING have a plan, we have a dream. We are not chasing our dreams; we crush them and put them in bottles.”

ARCTIC RIESLING

Established in 2010, Robibero Winery is one of New York’s newest wineries, and the most recent addition to the Shawangunk Wine Trail. The newly-planted estate vineyard is set on a 42-acre property that is nestled in and around the breathtaking Shawangunk Ridge. This majestic location is just a few miles from the historic town of New Paltz and only an 85-mile scenic drive from NYC.

87 NORTH

Robibero Winery is a family-friendly, pet-friendly establishment. The elegant tasting room 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 to keep you warm on those chilly nights.

Baco Noir/Merlot/ Cabernet Sauvignon

Cayuga White/ Vidal Blanc

ROSÉ PINOT NOIR RABBIT’S FOOT

CABERNET FRANC MERLOT CABERNET SAUVIGNON SYRAH

From the tasting room to the cellar, the Robibero family is truly hands-on.

All of the wines are hand-crafted in small lots to express unique and charming vintages, making them very limited in production.

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HUDSON VALLEY WINE • Spring/Summer 2012

MEET THE WINEMAKER Kristop Brown is considered one of the most technically gifted winemakers in the Hudson Valley. Kristop’s winemaking origins began at Benmarl when he learned to make wine under the apprenticeship of Eric Miller, son of Mark Miller. He further expanded his knowledge when he ventured to the West Coast to practice his craft in Walla Walla, Washington. In 2011 Kristop returned to his roots of winemaking when he joined forces with the newlyopened Robibero Winery. Kristop and the Robiberos are producing premium artisan wines that are distinctive to their terroir. All of the wines are handcrafted in small lots to express unique and charming vintages, making them very limited in production. “There are posters and there are paintings. Our wines are like paintings, hand-crafted and not mass produced like posters.” 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


IN THE SPOTLIGHT 2 0 1 0 D RY R I E S L I N G

Double Gold Medal Winner – Finger Lakes International Wine Competition 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. 8 7 N O RT H

Silver Medal Winner – NY Wine & Food Classic Silver Medal Winner – Hudson Valley Wine Competition Named after the NYS Thruway, this wine has become a Robibero signature. A blend of 50% Vidal Blanc, 50% Cayuga White. Honeydew and grapefruit aromas with a clean, crisp refreshing finish.

THE ESSENTIALS ACREAGE 42 acres

ADDRESS 714 Albany Post Road New Paltz, NY 12561

PRODUCTION 2,500 cases

PHONE 845-255-9463 (WINE) FAX 914-693-9593 EMAIL Rnywine@yahoo.com  WEBSITE www.Rnewyorkwine.com

GETTING HERE From Exit 18 off NYS thruway (I-87): Turn left at traffic light onto Route 299/Main Street. Follow Main Street through the village of New Paltz. Cross over the Wallkill River’s small metal bridge. Bear left onto Libertyville Road (Rt. 7) at the fork just past Wallkill view Farm. Follow for 4.5 miles and stay straight on Libertyville road as it merges with Albany Post road. Robibero Winery is on the right hand side of the road.

OPEN Jan–Feb: Sat & Sun, 11am–6pm March–June, Nov–Dec:  Thurs–Sun, 11am–6pm July–Oct: Thur, Fri, Sun, Mon, 11am–6pm, Sat, 11am–8pm CLOSED Thanksgiving, Christmas, New Years Day

ULSTER

VINEYARD ROBIBERO WINERY

OWNERS Harry and Carole Robibero MANAGER Tiffany Robibero WINEMAKER Kristop Brown ASSISTANT WINEMAKER Ryan Selby

EVENTS (Check website for full listing of events) Live Music Starting Memorial Day Weekend, 2–5pm July 21–22

Sangria Festival

Aug 4

Luau & Pig Roast

Aug 25

Winestock

TASTING FEES $7.00  TOURS visit website for scheduled tour dates/times

www.hvwinemag.com • Spring/Summer 2012

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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/Summer 2012

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 CA B E R N E T F R A N C R O 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 TAS

S E Y 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. CA B E R N E T F R A N C / N O I R E T

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.

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.

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

www.hvwinemag.com • Spring/Summer 2012

35


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 in the summer of 2010, 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 (Whitecliff ’s) wines 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 GEWÜRZTRAMINER 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 2012

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 Growers 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 C H A R D O N N AY !

Last summer, Whitecliff ’s 2011 Reserve Chardonnay won Gold, and Best Chardonnay on the East Coast, in the Atlantic Seaboard Competition. THIS summer you can stop in to taste three different styles of our fine Chardonnays: our barrel-fermented Reserve; our steel-fermented Chardonnay; and a new approach, steel-fermented, with malolactic fermentation to combine that buttery quality with a lighter wine.

THE ESSENTIALS

We’ve completed our new green winery building just in time for the 2011 crush! Its geothermal cooling and heating system is particularly appropriate for wine processing and storage, since we will be working with the year-round underground temperature of 54 degrees – just the temperature for storage of happy wine!

PRODUCTION 5,500 cases

ADDRESS 331 McKinstry Road gardiner, NY 12525

OWNERS/MANAGERS Michael and Yancey Migliore

PHONE 845-255-4613 EMAIL yancey@whitecliffwine.com WEBSITE www.whitecliffwine.com OPEN 11:30am–5:30pm CLOSED January: Weekdays Feb–May, Nov–Dec:Tues/Wed

ULSTER

W H I T EC L I F F ' S N E W BUILDING!

VINEYARD WHITECLIFF vINEYARD

WINEMAKER Michael Migliore

EVENTS For a complete list of events check our website. June 9–10 Sip & Dip! Wine, Bread and

Olive Oil. Whitecliff will partner with New Paltz fine olive oil purveyor, Scarborough Fair. Breads will be tasted from several of the valley’s best bakers. Noon–5pm

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

www.hvwinemag.com • Spring/Summer 2012

37


MILLBROOK VINEYARDS & WINERY

ABOUT US

Established 1985

MILLBROOK VINEYARDS & 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 14,000 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, Castle Hill 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 2012

VA R I E TA L S TOCAI FRIULANO PROPRIETOR’S SPECIAL RESERVE TOCAI FRIULANO LOLLIPOP HILL UNOAKED CHARDONNAY CHARDONNAY CHARDONNAY PROPRIETOR’S SPECIAL RESERVE BLOCK TWO WEST CHARDONNAY HUNT COUNTRY WHITE 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

MEET THE OWNER & WINEMAKER 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 winemaker at the winery since its establishment.


IN THE SPOTLIGHT S P EC I A L R E L E AS E S FO R 2 0 1 2

We are very excited about the Vineyard Designate wines we are releasing this year from the spectacular 2010 vintage. With that amazing growing season and our winemaker’s 27 years of experience here at Millbrook, these wines are some of the finest wines we have ever produced.

DUTCHESS

THE ESSENTIALS VINEYARD MILLBROOK vINEYARDS & WINERY

PRODUCTION 14,000 cases

ADDRESS 26 Wing Road Millbrook, NY 12545

OWNER John S. Dyson

PHONE 845-677-8383 FAX 845-677-6186 EMAIL millbrookwinery@millwine.com WEBSITE www.millbrookwine.com OPEN 12pm–5pm, seven days a week Memorial Day  –Labor Day: 11am–6pm CLOSED Thanksgiving, Christmas,  New Year’s Day, Easter

GETTING HERE FROM TACONIC STATE 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 Portfolio Tasting $20 for Reserve Tasting

TOURS Included with tastings

MANAGER David H. Bova WINEMAKER John graziano EVENTS May 26 vineyard grille starts: Food served

every weekend from 12–5pm through October

Winegrower’s Boot Camp –  Session 2 Tocai Friulano Release Party & Luncheon, 12–3pm June 2 Winegrower’s Boot Camp – Session 3 June 16 Jazz at the vineyard grille, 5–7pm June 23 Summer Solstice vineyard Dinner   July 14 Winegrower’s Boot Camp – Session 4 July 2 Jazz at the vineyard grille, 5–7pm Aug 18 Jazz at the vineyard grille, 5–7pm Aug 31 Once in a Blue Moon BBq & Blues Oct 13 Winegrower’s Boot Camp – Session 5 Oct 13 22nd Annual Harvest Party Nov 17 grand Portfolio Tasting

May 19

ACREAGE 130 acre estate, 30 planted with vines

www.hvwinemag.com • Spring/Summer 2012

39


HUDSON-CHATHAM WINERY

ABOUT US

Established 2006

THE HUDSON-CHATHAM WINERY was started by Carlo and Dominique DeVito when they acquired their property in 2006. The last remaining 14 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. They planted 1,000 vines in 2006 – a combination of Seyval Blanc, Muscat, Chancellor, and DeChaunac – and became instant farmers. They now have an additional 1,000 vines planted, mostly Baco Noir. A tasting room was constructed in early 2007, and the Hudson-Chatham Winery opened WINES its doors in September that year. To get started, they tapped into their extensive knowledge of the wines and S E Y VA L B L A N C winemakers of New York State to develop and bring in grapes and blend wines they could fashion under their RIESLING Hudson-Chatham label. They also established a Paperbirch label for fortified dessert wines, and have a GEWÜRZTRAMINER line of distinctive port-style wines, a lovely cassis, and GHENT BLUSH a multiple 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 from the Hudson Valley Wine & Grape Association, at the New York Food & Wine Classic, the New York 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.

HUDSON RIVER VALLEY RED CABERNET FRANC

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

PAPERBIRCH – Highlands Fine Ruby

– Palladian White – Bannerman’s Castle Amber Cream – Cassis

HUDSON VALLEY WINE • Spring/Summer 2012

Carlo, Dominique, Dawson & Dylan DeVito, along with Ralph Cooley, crush, blend, and bottle the wines. Longtime NYS grape expert Steve Casscles is the winemaker. 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).

MERLOT

– Highlands Raspberry Ruby

40

MEET THE WINEMAKERS

The Hudson-Chatham Winery was voted “The Capital Region’s Best Local Winery” by Capital Region Living Magazine in 2011 and 2012!


COLUMBIA

IN THE SPOTLIGHT 2 0 1 0 C H E LO I S

Hudson-Chatham Chelois Casscles Vineyard 2010 is the wine made from a single vineyard block of 15-year-old vines growing on the rocky hills just off the Hudson River. A grape grown for centuries in Burgundy, France, it produces a soft, dry red wine that is a bright ruby color, with lots of bright cherry, dried cherry, a touch of black pepper, and a hint of vanilla. The 2009 was a Gold Medal winner at the Hudson Valley Wine Competition.

THE ESSENTIALS VINEYARD HuDSON-CHATHAM WINERY

ACREAGE 14 acres total, about 5 acres planted

ADDRESS 1900 State Route 66 ghent, NY 12075

PRODUCTION 4,000 cases

PHONE 518-392-WINE (9463) EMAIL info@hudson-chathamwinery.com

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.

OWNERS Carlo and Dominique Devito MANAGERS Carlo and Dominique Devito

WEBSITE www.hudson-chathamwinery.com

WINEMAKERS Carlo Devito, Steve Casscles,  Ralph Cooley

OPEN Year-round, Friday–Sunday:  12pm–5:00pm, with additional  summer and holiday hours

EVENTS (check website for updated listings) Seasonal Wine Dinners

CLOSED Monday–Thursday, but open  by appointment TASTING FEES $5.00 includes glass

(call or check website for more info) June 2–3 Strawberry Fields Event on the Hudson Berkshire Beverage Trail. Purchase a passport for tastings at each location along with a special strawberry goody. July 8 geocaching at the Winery

Aug 4 TOURS Occasional

Fifth Annual Sangria Festival!

www.hvwinemag.com • Spring/Summer 2012

41


TOUSEY WINERY

ABOUT US

Established 2006

SITUATED IN CLERMONT, NY, in the historic Hudson Valley, we are a boutique winery with a relentless drive to produce local, quality wine. Even though we’re relatively new – the winery was born in 2006 – we have come a long way toward reaching our goal. Lenn Thompson, the Executive Editor of the New York Cork Report (NYCR) wrote this in January 2012: ‘"It's hard not to consider Tousey Winery a major player in the resurgence of quality wine in Hudson Valley.” We have a broad portfolio of wines, from the proprietary white blend, the Queen of Clermont to our Estate Bottled Riesling. In terms of reds we have a delightful Pinot Noir accompanying the Hudson Valley Red Wine of the Year (as nominated by the team at the New York Cork Report) – the 2010 Cabernet Franc. When it comes to our vineyard, we couldn’t have wished for anything better. Overlooking the Hudson River and the Catskill Mountains, the panorama is outstanding. In total we have 15 acres of Chardonnay, Riesling and Pinot Noir under production. And it would be churlish of us not to share it. Therefore, we hold private tastings and events at the vineyard throughout the year.

WINES QUEEN OF CLERMONT REBELLION (Ro s é)

CHARDONNAY Our popular Tasting Room, conveniently nestled in the Blue Roof right on Route 9 in Germantown, is the perfect spot to come in, relax and enjoy our wines in a stylish, intimate, candle-lit space. We also sell organic honey, handmade soaps and even local artwork. We’re open throughout the year, every Friday, Saturday and Sunday.

ESTATE CHARDONNNAY (New fo r 2012)

RIESLING CABERNET FRANC

Behind the tasting room? A brand new winemaking facility now stands to ensure we meet our high standards of wine quality.

CRÉME DE CASSIS

Trying to find us but can’t get to the tasting room? Catch us at farmer’s markets in Kingston and Rhinebeck, and at special events throughout the Hudson Valley. We’re also proud to be featured in a number of the area’s top restaurants and wine shops. Check out our Tousey Map at www.touseywiney.com for more details. If you’re getting the picture that we’re a lot of different things in one, you’re right. We’re eclectic and passionate. . . but most of all, we’re delicious, top-quality wine you can have right here in the Hudson Valley.

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HUDSON VALLEY WINE • Spring/Summer 2012

MEET THE OWNER & WINEMAKERS Winemaker: Since Ben Peacock took over the reins at Tousey Winery early in 2010, he has produced numerous wines to critical acclaim. Most notably the 2010 Cabernet Franc awarded the Hudson Valley Red Wine of the Year by the team at NYCR and the 2010 Pinot Noir, given 90pts by Snooth. Ben was first attracted to the business end of the wine industry, but this soon developed into a more hands-on approach by making the wines full time – in addition to running the business! Winemaking team: To ensure we deliver to our high standards, Tousey Winery has the pleasure of working with Peter Bell and Tricia Renshaw as consulting winemakers. They bring with them over 30 years of winemaking experience. Bruce Tripp, a Hudson Valley native and Vice President of the Hudson Valley Wine & Grape Association, completes the team. Owners: Daughter and son-in-law, Kimberly and Ben Peacock joined the family business with founder Ray Tousey in early 2010. Since then, the entire winery operation has been upgraded to match our high standards of wine quality.


COLUMBIA

IN THE SPOTLIGHT THE QUEEN OF CLERMONT

This is your Queen. She will do her utmost to administer an aromatic nose; furnish you with a wonderfully light and refreshing mid-palate, with notes of lime and melon. And in her wisdom, provide a hint of sweetness to meet all tastes. Serve at royal banquets, state dinners and with all other foods… there is only one Queen. RIESLING 2011

Estate bottled. Sandalwood, apricot and peach delight the nose on this complex, estate bottled Riesling. On the palate, richness and a refreshing acidity deliver a lasting finish.

THE ESSENTIALS

CA B E R N E T F R A N C 2 0 1 0

Hudson Valley Red Wine of the Year – NYCR. Our Cabernet Franc displays dark fruit on the nose with great depth on the palate. Supple tannins rounded by a touch of oak provide a satisfying finish. P I N OT N O I R 2 0 1 0

90pts – Snooth. 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. C R È M E D E CASS I S

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

OWNER Ray Tousey

ADDRESS 1774 Route 9 germantown, NY 12526

MANAGER Ben Peacock

PHONE 518-567-5462 FAX 518-537-6832 EMAIL info@touseywinery.com WEBSITE www.touseywinery.com OPEN Friday,12pm–8pm Saturday–Sunday,12pm–5pm CLOSED Monday–Thursday TASTING FEES $5.00 ACREAGE Over 16 acres

WINEMAKER Bruce Tripp EVENTS (check website for updated listings) Aug 19 Farm, Food & Music Festival

Clermont State Park, 4pm–dusk

GETTING HERE 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.

PRODUCTION 1,500 cases

www.hvwinemag.com • Spring/Summer 2012

43


BROOKVIEW STATION WINERY

ABOUT US

Established 2006

WONDERFULLY SWEEPING VISTAS of the Catskill and Helderburg Mountains are the scenic backdrop for the Brookview Station Winery at Goold Orchards, Rensselaer County’s first winery. Our mission at the Brookview Station Winery is to craft the best Hudson River Valley wines, using the finest fruits and grapes 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. 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 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.

WINES WHISTLE STOP WHITE OH, WHAT A PEAR POMONA SUNSET CHARLIE ROSÉ ALL ABOARD RED MERLOT

Third generation owners Sue Goold Miller and her husband Edward Miller expanded the farm again, and in 2006 opened the Brookview Station Winery, aptly named to honor her grandparents and founders, James and Bertha Goold.

BACO NOIR JUST PEACHY STRAWBERRY SUNRISE

MEET THE WINEMAKERS Our 100th harvest could not have been more fun. After three years of just watching the Frontenac and Marchel Foch vines growing and twisting around their guide wires, we finally had a grape crop to harvest and press. Early tank samples of these wines are quite tasty but for now, it’s “hurry up and wait.” This past Fall there were also several new wine releases. “The Porter’s Port,” a dark cherry port, blends its dark sweet and sour cherries with hints of charred oak. With great reviews and several wine medals to its credit, this port is delectable. The 2009 Baco Noir made its debut at the Annual Apple Festival & Craft Show last Columbus Day weekend. It was an instant hit and is now in its second bottling. This wine is a great example of a new world wine with old world style.

SCARLOT TA BING

Our mission at the Brookview Station Winery is to craft the best Hudson River Valley wines, using the finest fruits and grapes grown at our family farm.

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HUDSON VALLEY WINE • Spring/Summer 2012

THE CONDUCTOR’S CASSIS THE PORTER’S PORT

Now that we’re almost through the very up and down of the 2011 “winter that wasn’t” we’re ready for the spring planting. This year we will be expanding the vineyard to the front of the farm and planting 240 Marquette grape vines.


RENSSELAER

IN THE SPOTLIGHT T H E C O N D U C TO R ’S CASS I S

Rich complex and wonderfully decadent. An exquisite black currant cordial handcrafted in the traditional style of French artisanal winemakers. B AC O N O I R

A beautiful blending of new world wine and old world style. A soft, medium bodied red wine that hints of cherries, plum and spices. T H E P O RT E R ’S P O RT

A mélange of delectable Hudson Valley cherries fermented and barrel aged to perfection. Its rich dark cherry notes are nicely blended with a toasty oak finish.

THE ESSENTIALS

W H I ST L E STO 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 P E A R

Semi-Dry Pear Wine. This light, fruity wine is surprisingly complex and long on finish. Estate Bottled. 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. ST R AW B E R RY S U N R I S E

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

Strawberry Wine. As sweet as a June morn, this wine is “Just-Picked Perfect.” Hudson River Region.

TOURS Not available

GETTING HERE

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)

Ongoing Monthly Promotion: 2nd Saturday Wine Tasting, "Taste Three for Free" June 2–3 Hudson Berkshire Beverage

Trail – Strawberry Festival Passport Weekend Labor Day Weekend Apple Picking Season Opens Sept 15 Wine, Women & Song – Wine & Cheese Party Sept 29 Radio Disney Kids Day   Sept 30 Johnny Peers “Muttville Comix Dog Circus” Oct 6–7 24th Annual Apple Festival & Craft Show with ILNY Wine Tent

CHECK WEBSITE FOR DIRECTIONS: www.brookviewstationwinery.com

www.hvwinemag.com • Spring/Summer 2012

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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 2012

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

C O R E B L AC K R AS P B E R RY VO D KA

Our Black Raspberry flavored CORE Vodka is distilled from hand-picked black raspberries and apples grown at our farm. It is inspired by the German Himbeergeist but has a touch of the black raspberries’ juice added back in to create a clean and balanced vodka with a whisper of the fruit’s delicate flavor and color. Nothing artificial. No sugar added.

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

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

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 2012

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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 farm distillery as raw grain and fruit, are made without added flavor or color and are not chill or carbon filtered. 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 PRODUCTS of vodka from scraps they collected at a local apple slicing plant. HUDSON BABY

BOURBON 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

Tuthilltown Spirits proudly celebrates the following HUDSON NEW YORK achievements: CORN WHISKEY 2012 American Distilling Institute Competition SPIRIT OF THE – Silver Medal, Hudson Four Grain Whiskey HUDSON VODKA – Bronze Medal, Hudson Baby Bourbon San Francisco World Spirits Competition HEART OF THE – Bronze Medal, Hudson Baby Bourbon H UDSON VODKA – Silver Medal, Hudson New York Corn Whiskey – Bronze Medal, Hudson Four Grain Bourbon ROGGEN’S RUM – Silver Medal, Hudson Manhattan Rye (aged in whiskey barrels) – Silver Medal, Hudson New York Single Malt TUTHILLTOWN 2011 San Francisco International Wine and Spirits CASSIS LIQUEUR Competition – Double Gold Medal, Hudson Baby Bourbon – Silver Medal, Hudson New York Corn Whiskey – Silver Medal, Hudson Four Grain Bourbon Craft Whiskey Distillery of the Year, Tuthilltown Spirits, Whisky Magazine Craft Whiskey of the Year, Hudson Four Grain Bourbon, Whisky Guild 2010 American Distillers Institute – American Artisan Distillery of the Year, Tuthilltown Spirits – Best Package Award, Hudson Manhattan Rye – Silver Medal, Bourbon, Hudson Four Grain Bourbon – Silver Medal, Rye, Hudson Manhattan Rye Best New American Whiskeys of the Year, Hudson Whiskeys, Food & Wine Magazine

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HUDSON VALLEY WINE • Spring/Summer 2012

MEET THE DISTILLERS Ralph Erenzo, Distiller, Partner Ralph 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. His son Gabe manages production at the distillery. Brian Lee, Distiller, Partner Brian 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 LatinAmerica, 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 7,500 cases or less

PHONE 845-633-8734

GETTING HERE

EMAIL distillery@tuthilltown.com

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. Take the 2nd left off of Tuthilltown Rd. at the Tuthilltown Spirits sign.

WEBSITE www.tuthilltown.com

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. Take the 1st right onto Tuthilltown Rd. Take the 2nd left off of Tuthilltown Rd. at the Tuthilltown Spirits sign.

TASTING FEES Tasting: $10 per person  Tasting & Tour: $15 per person

OPEN varies by season;  Open year round CLOSED varies by season;  Open year round

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

TOURS All weekends; Some weekdays  by reservation

gPS address: 14 gristmill Ln gardiner,  NY 12525

www.hvwinemag.com • Spring/Summer 2012

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DISTILLERIES

BREWERIES OF THE HUDSON VALLEY raft beers have been capturing the imaginations and the palates of Americans for centuries. Since the Dutch and British first set foot on the shores on the island of New York, so began the State’s great history of beer making. Following in their footsteps came the Germans, and sometime along the way the Hudson Valley grew to become one of the foremost regions to sample craft brews made in the tradition of these early European settlers.

C

Today there are beverage trails throughout New York State that boast great breweries and craft beers made in different styles and varieties – enough to satisfy the quench of almost any beer aficionado.

[ ANATOMY OF A BEER ] Aroma, Bouquet Head Retention

TRY THIS

Mouthfeel

Taste

Body Flavor OUR

5th

YEAR !

Appearance

Finish

The Hudson Valley’s only publication celebrating locally-crafted wine, distilled spirits & beer 50

HUDSON VALLEY WINE • Spring/Summer 2012


BREWERIES

NEW !

Popping up in almost every county in the Hudson Valley, you’ll find craft breweries (technically those producing up to 6 million barrels a year), including microbreweries (those brewing less than 15,000 barrels a year), and brew pubs – venues that brew beer and have a bona fide restaurant to boot. One thing they all have in common is honoring the history and tradition of the region, with many revitalizing and retro-fitting landmark buildings with modern equipment to craft classic and contemporary brews. As with wine, the Hudson Valley provides not only the historical settings, but great natural resources for making beer. One of the world’s oldest beverages – possibly dating back to as early as 5,000 B.C.E. – beer is comprised mostly of water, and picks up its regional character by the mineral components found in it. So, different areas of the region are best suited to making certain types of beer, be it an ale, stout, lager, IPA or porter. The hops used in making beer are either grown locally or imported, but most importantly it is the brewmaster who carefully crafts each of the components and provides a unique recipe to create his or her own distinctive beer flavors. And with selections as intriguing as Captain Lawrence’s, “Liquid Gold,” Keegan Ale’s “Hurricane Kitty,” CH Evans’ “Kick-Ass Brown,” Crossroad’s “Brick Row Red,” or Newburgh Brewing’s “Peat Smoked Stout,” you’re sure to find a beer that not only reflects the philosophy of the brewmaster, but one that suits your palate as well. Craft beer culture is burgeoning here in the Hudson Valley, just waiting to be, well, tapped. Stop at a brewery or brew pub as you make your way along the Shawangunk Trail or the Hudson-Berkshire Beverage Trail, or plan to hit one of the many beer fests this season where you’ll find local producers offering tastes of their latest brews. Just be sure to grab a designated driver and better yet, make a weekend out of it. You’ll be surprised at all you’ll find brewing in the Hudson Valley.

Craft Brewers Around the Region: Browns Brewing Company

Gilded Otter Brewing Co.

brownsbrewing.com

gildedotter.com

Captain Lawrence Brewing

Hyde Park Brewing Co.

captainlawrencebrewing.com

hydeparkbrewing.com

Cave Mountain Brewing Co.

Keegan Ales

cavemountainbrewing.com

keeganales.com

Chatham Brewing

Newburgh Brewing Company

chathambrewing.com

newburghbrewing.com

CH Evans

Ommegang Brewery

evansale.com

ommegang.com

Crossroads Brewing

The Peekskill Brewery

crossroadsbrewingco.com

thepeekskillbrewery.com

Defiant Brewing Co.

Yard Owl Craft Brewery

defiantbrewing.com

yardowlcraftbrewery.com

yardowlcraftbrewery.com www.hvwinemag.com • Spring/Summer 2012

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

CAN’T GET TO THE WINERY? You’ll find plenty of recipeready farm-fresh produce, plus artisanal goodies and local wine to pair, at one of these markets around the region: Albany County Cohoes Farmers’ Market Large Municipal Parking Lot on Historic Remsen Street 185-187 Remsen Street, Cohoes Fridays: 4pm–7pm, June–Oct 5 www.cohoesfarmersmarket.com Featuring: Brotherhood Winery (in rotation)

Orange County Warwick Valley Farmers’ Market South Street Lot Village of Warwick Sundays: 9am–2pm, rain or shine May 13–Nov 18 warwickvalleyfarmersmarket.org Featuring: Applewood Winery, Warwick Valley Winery

Putnam County Cold Spring Farmer’s Market Boscobel House & Gardens parking lot, 1601 Route 9D (just south of Cold Spring Village) Sat: 8:30am–1:30pm May 12–Nov 17 www.csfarmmarket.org Featuring (in rotation): Adair Vineyards, Palaia Vineyards, Warwick Valley Winery, Whitecliff Vineyards

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HUDSON VALLEY WINE • Spring/Summer 2012

Sullivan County Harvest Festival at Bethel Woods 200 Hurd Road, Bethel Sun: 11am–4pm Sept 9–Oct 7 www.BethelWoodsCenter.org Ulster County Saugerties Farmers Market Summer: 115 Main Street Winter: 207 Market Street Summer: Sat 10am–2pm May 26–Oct 20 Winter: Sundays noon–4pm (once/month before holidays) SaugertiesFarmersMarket.com Featuring: Cascade Winery

Westchester County Hartsdale Farmers Market Aqueduct Road (off East Hartsdale Avenue), Hartsdale Sat: 8am–3pm June–Nov


R E S O U R C E S Support these local businesses and let them know you saw them advertised in Hudson Valley Wine Magazine. Barclay Heights Bed & Breakfast at Smythe House

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www.OutstandingHospitality.com Best Western Plus The Inn and Suites at the Falls

Le Moulin Catering 58 64 50 63

www.CCARservice.com Coach Farm

58

coachfarm.com Cornwall Wines & Spirits

60

www.cornwallwines.com Courtyard by Marriott

52

www.marriott.com/SWFCY Crossroads Brewing Company 51

www.crossroadsbrewingco.com Dancing Cat Saloon

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DancingCatSaloon.com

NEW YORK

PARIS

LONDON

EVENT PLANNING & FINE CATERING lemoulincatering.com

Delaware Phoenix Distillery

50

delawarephoenix.com Dutchess County Tourism

60 58

www.flintminepress.com Fox and Hound Wine & Spirits

Maddens Fine Wines & Spirits New World Bistro Bar

60

New World Home Cooking Co. 59

www.newworldhomecooking.com Orange County Tourism

7

www.OrangeTourism.org Shawangunk Wine Trail

BC

www.localhudsonvalleywine.com Swedish Hill Winery

63

www.SwedishHill.com Town & Country Liquors

54

845-246-8931 Wine at Nine

59

www.hvwinemag.com The Wine Bar and Bistro on Lark 59

www.winebaronlark.com Wine Racks.com

64

www.WineRacks.com 62

www.winerypatron.com Yard Owl Craft Brewery

53

59

www.newworldbistrobar.com

WineryPatron.com

DutchessTourism.com Flint Mine Press

54

www.maddensfinewines.com

CatskillDistilling.com CCAR Service

60

lemoulincatering.com

bountyofthehudson.com Catskill Distilling Company

Hyatt House

hyatthousefishkill.com

www.bixbyco.com Bounty of the Hudson

62

www.HudsonValleyWineFest.com 63

www.bestwestern.com/TheInnand SuitesattheFallsPoughkeepsie Bixby Bar

Hudson Valley Wine & Food Fest

51

yardowlcraftbrewery.com

www.foxandhoundwines.com Fulkerson Winery

63

www.fulkersonwinery.com

Josyane Colwell

914.469.6762

Hampton Inn Middletown Happy Bitch Wines

www.HappyBitchWines.com

n Mentio or f this ad ff 25% o of a case wine

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HUDSON VALLEY WINE • Spring/Summer 2012

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www.middletown.hamptoninn.com 61

Join the Hudson Valley Wine community. Advertise your business in the Fall issue. Contact sales@hvwinemag.com


T H E

C O N V I V I A L

T A B L E

Finds Local Flavor By Josyane Colwell

T

hinking about my roots this time of year transports me to a place very far away. Visions of olive trees, anemones, rosemary, lavender, wild daffodils…and a 300-year-old farmhouse in Provence where I grew up dance playfully in my mind. My passion is to “paint” with these colors and fragrances to create dishes to entice the palate. Every day I bring this heightened sense of beauty and artistry to Le Moulin, and to the events I plan for my clients. Growing up in the South of France, wine was just as much a part of life as the distinctive landscapes around me. Wines were typically blended from several different sources, yet every vin de pays (which literally means “country wine”) or vin de table (table wine), seemed to pair magically with the simple foods that were prepared daily. To create memorable dishes that pair with a few of the Hudson Valley’s own blended wines, I tapped my roots for inspiration and added some local color. For chilly evenings spent around an outdoor fire, I fashioned a Hudson Valley Mac & Cheese to complement HudsonChatham’s Empire Reserve 2008 Red Table Wine. The wine’s full bouquet and lovely nose is reminiscent of traditional French red wines. It finishes with cedar notes that bring out the nuances of the earthy mushrooms and the richness of the cheddar and smoked gouda cheeses that are combined in this flavorful dish.

In a similar fashion, I created a dish to pair with a white blend, “Irene,” Palaia Vineyard’s New York State White Table Wine. A smooth, light, semi-sweet wine, it has a beautiful flavor and floral aroma. While you may enjoy this wine with an entrée, like orange-ginger roasted chicken, I suggest serving it with a chilled fruit gazpacho, a light salad topped with artisanal Hudson Valley chevre, or a refreshing watermelon salad. For fun, try serving the watermelon salad in an extra-large martini glass – the colorful presentation will enliven the palate, and combined with the crunchy textures of the ingredients, create a memorable dish you can make “tastefully yours.” For me, these dishes – and these wines – may bring back visions of Provence, but their flavor is distinctly Hudson Valley. Bon appetit!

HUDSON VALLEY MAC & CHEESE Serves 8 1 pound good quality, preferably fresh elbow macaroni 4 tablespoons unsalted butter, divided 3-1/2 ounces New York State sharp or extra sharp cheddar cheese, shredded 3-1/2 ounces smoked gouda cheese, shredded 1/2 cup heavy cream 1 cup sliced porcini or other white mushrooms lemon juice salt and pepper to taste Cook macaroni al dente. Drain and place in baking dish rubbed with butter. Meanwhile, sauté mushrooms in a small skillet with 2 tablespoons of butter, salt, freshly ground pepper and a few drops of lemon juice. Toss together macaroni and heavy cream in baking dish, add sautéed mushrooms, 2 tablespoons melted butter, and cheddar cheese. Top with smoked gouda. Bake the macaroni and cheese in a 350-degree preheated oven for about 10 minutes or until cheese is melted, finishing with a quick flash under the broiler until golden brown.

CHILLED WATERMELON SALAD “MARTINI” Serves 8 1 (2-pound) watermelon, chilled and cubed 1 pound seedless cucumber, cubed to same size as watermelon 1 small Orange County red onion, finely diced 1/4 cup champagne vinegar 1/2 cup extra-virgin olive oil

2 tablespoons fresh mint, chopped 5 ounces Hudson Valley chevre cheese, crumbled 2 tablespoons fresh chives, finely diced 6 whole mint sprigs salt and pepper to taste

Whisk together champagne vinegar, olive oil and chopped mint to make dressing. Add salt and pepper to taste, set aside. In a medium bowl, combine watermelon and cucumber cubes. Add dressing and gently mix together. To serve, fill martini glass with cubed watermelon and cucumber. Top with crumbled chevre, a small spoonful of finely diced red onion, and chives. Garnish with mint sprig.

www.hvwinemag.com • Spring/Summer 2012

55


SEEDLINGS WHAT’S NEW TO BUY, TRY, OR DO

BLOGGED & NOTED: THE ZWEIGELT PROJECT

ZWEIGELT

Can two experimental grape growers and two award-winning winemakers grow and produce Zweigelt (Austria’s #1 red wine) in the Hudson Valley?

PROJECT

Hudson Valley Wine Magazine publishers (and grape growers) Robert Bedford and Linda Pierro team up with winemakers, Paula Cereghino and Fred Smith of Cereghino Smith, to find just that out. We invite you to follow our progress: www.zweigelt project.com

GO AHEAD, SPILL THAT WINE! We don’t know how or why, but Vino 911 really works! A few quick sprays and red wine stains safely disappear from almost everything including your favorite white shirt or grandma’s vintage tablecloth. Pop this 2 oz. pocket-sized pump in your purse or carry-on, and keep it handy for those inevitable entertaining mishaps. It’s all-natural, contains no chemical solvents and best yet, it’s made in the U.S. Available at select retailers and at www.corkpops.com

Like us facebook.com/hudsonvalleywinemagazine twitter.com/HVWineMagazine pinterest.com/HVWineMagazine

56

HUDSON VALLEY WINE • Spring/Summer 2012

DECADENCE, PURE AND SIMPLE You won’t find glutens, preservatives, GMOs, added sugars, or anything artificial in a Bixby Bar. What you will find is an all-natural, vegan, hand-made in the Hudson Valley bar of zesty goodness fashioned from premium fair-trade chocolate and organic fruits and nuts. Even the packaging is green and recyclable – so you can indulge without the guilt. Available at select retailers or order online at www.bixbyco.com

PATIO DADDY-O Summer’s here! Fire up the charcoal grill, mix up a shaker full of Warwick Gin martinis and party on the patio Mad Men-style. This spirited botanical from Warwick Winery & Distillery boasts a base of 100% corn with the classic flavors of juniper berry, coriander, angelica root, lemon and lime peel, and anise – and will have your retro, tassled loafers tapping in no time at all. Available at area liquor shops or at the winery. Visit www.wvwinery.com

KEEPIN’ IT CHILLIN’ Your wine will stay as cool as a cucumber this summer when you chill it from the inside with a Corkcicle, a handy little item that will keep a bottle of white (or red) at the proper temperature for more than 45 minutes at a time. Easy and reuseable, it’ll make you wonder why you ever hassled with a leaky ice bucket or suffered through an unpalatable warm (or too cold) glass of wine. This is one great gadget you gotta have. Available at www.corkcicle.com


BARRELS & DRAMS

FOUR SEASONS OF EATS & DRINKS

THE HISTORY OF WHISK(E)Y IN JIGGERS AND SHOTS

Keith Wallace

Edited by William M. Dowd

always make room on their bookshelves for one more book about food and entertaining. Ditto for wine lovers. Keith Wallace’s Corked & Forked, Four Seasons of Eats & Drinks feeds right into this obsession with its smart, sophisticated, seasonal recipes, and equally as smart suggested beverage pairings. Not stuffy or intimidating, Corked & Forked is sure to please both novice chefs and wannabe sommeliers. REAL FOODIES

Wallace, a former journalist and chef, and currently the executive director of the Wine School of Philadelphia, shares his extensive wine knowledge and culinary passion and takes us on a delectable journey through his world of unfussy eats and drinks. His fresh takes on some familiar favorites (like SmokeDusted Deviled Eggs, or a Black Pepper Martini), and his clever international dishes (like Three Pigs and a Duck Soup, or Lemongrass and Ginger Granita), are in most cases simple to prepare, and even better to enjoy in the company of good friends with just the right amount, and type, of alcohol. Wallace not only masterfully pairs each menu with a gamut of brews, wines, and cocktails one should serve to accompany each dish, more importantly he explains why (some wines contain too much iron to pair with fish, for example). In most cases, there’s more than one pairing suggestion, so although you may have a hard time finding a “South African Chenin Blanc” at your local wine shop, you’ll feel comfortcontinued on page 58

BOOKS q

CORKED & FORKED

KINGS, SCOTS, COLONISTS, bootleggers, moonshiners and distillers are all the stars in Barrels & Drams, the History of Whisk(e)y in Jiggers and Shots, an anthology of the distilled spirit edited by William M. Dowd. Local columnist, competition judge, and whiskey expert Dowd takes us on a flash journey through the history of whiskey and its caramel-colored cousins – bourbon, scotch and rye – regaling us with intriguing tales of the perils, pitfalls, people and processes that have befallen and befriended this revered spirit over the ages.

As the popularity of craft distilling in the U.S. continues to grow and a newfound interest in the classic cocktail is on the rise, Barrels & Drams will serve as a primer for anyone not familiar with whiskey’s sordid past and its intriguing future. Dowd weaves a thread through a patchwork of previously published essays to provide a fast-paced history of the libation from 3,000 B.C.E. through Prohibition, to today’s growing micro-distilling trends both here and abroad, and even lands unseemingly in places as distant as South Africa and India (who knew? the largest whiskey-drinking nation on the planet). The ardent whiskey aficionado will appreciate the compilation of articles and stories by renowned writers, authors and experts in the field, including Gourmet drinks editor James Rodewald, journalist Jim Leggett, and Tom Wolfe, whose 1965 essay in Esquire still reigns as “one of the magazine’s continued on page 58

APPS q

WINE EVENTS For iPhone, iPod touch, and iPad (v1.1) and Android (v1) $ 3.99 www.LocalWineEvents.com

If you subscribe to, or are familiar with Local Wine Events, and “The Juice” – the web and email-based calendar of wine, food, beer and spirits events – then you’ll appreciate this simple and easy-toread and navigate app by the same folks. Find upcoming local and regional (and even national and international) full event details anytime, along with interactive, location-based Google maps for most cities and wine regions. You can also find events within a 10, 20, 30 or 50-mile distance from your “current location.” Ideal for keeping up to date on Hudson Valley winery events while you’re on the go!

WHAT WE LIKE:

WHAT WE’D LIKE TO SEE:

– Simple and easy-to-navigate features

– ‘Get Directions’ capabilities on maps

– Hudson Valley region well-represented

– No ad banners while scrolling through listings

– Interactive Google maps for all events – Listings in sequential date order

– Sorting capabilities (by county, winery, etc.)

www.hvwinemag.com • Spring/Summer 2012

57


eBook now available

Joanne Sydney Lessner

Pandora’s

BOTTLE

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

f f

Wine-ing A Whey continued from page 10 logs were forgotten about, and a harder, aged cheese was discovered under the rind! Peppercorn-studded pyramids (also awarded “Best of Class” at the 2012 World Championship Cheese Contest) and triple crème goat cheese buttons (Silver Finalist at the 2012 sofi™ Awards) were resting comfortably on stacked wire racks in various stages awaiting their peak ripeness. The sights and smells were all very tempting. Next we toured the barn and milking parlor with Rene DeLeeuw, the man responsible for the care of each French Alpine goat, the specific breed raised at Coach Farm. Rene and his crew of eight were very busy with ten newborns that had arrived earlier that morning. As each goat has its own distinct personality they are all named; the newest addition (right) was already being called “Tator Tot” for her petite size. Five to six hundred out of the herd of 1,000 are milked every day at 4:00am and 3:00pm; 28 at a time every four minutes. Rene explained that women workers tend to have a more gentle touch in the milking parlor, so the goats are more at ease – and happy goats produce superior milk. Each doe produces nine pounds of fresh milk daily; it takes ten pounds of fresh milk to make one pound of cheese. The process of turning the milk into yogurt, fresh chevre or 58

HUDSON VALLEY WINE • Spring/Summer 2012

aged cheese is started within 24 hours to retain freshness and optimal flavor. The milk undergoes a gentle pasteurization, but is not homogenized. And only microbial rennet (an enzyme that coagulates the milk to separate the “curds” from the “whey”) is used to start the cheesemaking process. Watching and learning about the inner workings of the farm was fascinating but tasting was even better! As we

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

sampled, I couldn’t help craving a Hudson Valley Seyval Blanc with the fresher styles of cheese. Crisp whites or lighter style rosé wines are a better pairing for the goat cheese buttons and triple creme cheese produced at Coach Farms. The slightly harder, aged grating stick could stand up to a lighter style Pinot Noir or Cabernet Franc without either being overpowered by contrasting flavor profiles. My favorite of the day was the fresh peppercorn-studded pyramid. The tangy, peppery, cherry flavor of a Hudson Valley Baco Noir or a juicy, fruit-forward Frontenac would be a perfect pairing. Add some freshly baked bread, a bit of smoked duck breast and a cherry jam to transport yourself into a delicious local food heaven.


Corked & Forked continued from page 57

Barrels & Drams continued from page 57

able enough to venture out on your own and try pairing a local wine or brew instead. For starters though, best stick with the pro. Corked & Forked is a beautifully designed, cozy guide to food and beverage pairing, meant to be referenced over and over again. The book’s luscious full-page color photos and its tactile feel makes you want to dig right in, any time of year. So just be sure Corked & Forked gets a convenient spot on the shelf.

best stories ever published.” The essays are all wrapped up in one tidy package, in an illustrated volume that feels as warm and comforting in the hand as a glass of the subject itself. Novices looking to quickly catch up with the craft distilling trend will appreciate the glossary of terms, and who doesn’t appreciate a few pages of quotes from famous people about their favorite libations? Go ahead, grab a dram and settle down with Barrels & Drams. You’re in for an intoxicating ride.

Published by Running Press | $23.00 www.runningpress.com

Published by Sterling Epicure | $18.95 www.sterlingpublishing.com

Vine-to-Table Dining

Staying with Best Western in Poughkeepsie is more rewarding than ever.

These fine restaurants and wine bars serve up local wines and spirits with award-winning culinary flair. Be sure to stop in and ask for your favorite beverage.

■ This boutique-style 100%

■ With a variety of rooms to choose

renovated hotel is ideally located in the Historic Hudson Valley wine country, alongside the Wappingers Creek.

from, we have something for everyone. Ask about our romantic getaway options!

ALBANY COUNTY

BEST WESTERN Plus The Inn and Suites at the Falls 50 Red Oaks Mill Road WINE NINE Poughkeepsie, NYAT12603 845-462-5770 | fax 845-462-5943 bestwestern.com/ TheInnandSuitesattheFallsPoughkeepsie Each Best Western® branded hotel is independently owned and operated. ©2012 Best Western International, Inc. All rights reserved.

New World Bistro Bar 200 Delaware Ave., Albany, NY 12209 518-694-0520 www.newworldbistrobar.com Executive Chef: Ric Orlando

NI NE E N I W WHVW 950 am

AT

On-air tastings with Hudson Valley winemakers and distillers

The Wine Bar and Bistro on Lark 200 Lark St., Albany, NY 12210 518-463-2881 www.winebaronlark.com Chef/Owner: Kevin P. Everleth Executive Chef: Jason T. Baker

Program schedule at www.hvwinemag.com

Wine Spectator Magazine Award of Excellence 2009-2011 ULSTER COUNTY

UNCORK A GOOD MORNING WITH LISA O. & HUDSON VALLEY WINE MAGAZINE TUNE IN THE 3RD THURSDAY OF THE MONTH

New World Home Cooking Co. 1411 Rte 212, Saugerties, NY 12477 845-246-0900 www.newworldhomecooking.com Executive Chef: Ric Orlando

AT 9:15 AM

WHVW 950am

If your restaurant, wine shop or bar features local wines and spirits, join us in the next issue. Contact Cheryl at ads@hvwinemag.com

www.hvwinemag.com • Spring/Summer 2012

59


Shopping for Local Libations? You’ll find Hudson Valley wines and spirits at these shops: ORANGE COUNTY

Cornwall Wines & Spirits 45 Quaker Ave., Suite 102 Cornwall, NY 12518 845-534-5140 www.cornwallwines.com ULSTER COUNTY

Fox and Hound Wine & Spirits 20 New Paltz Plaza New Paltz, NY 12561 845-255-7475 www.foxandhoundwines.com PMS Green: 553 PMS Gold Metallic: 871

Maddens Fine Wines & Spirits 65 Broadway, Kingston, NY 12401 845-340-WINE (9463) www.maddensfinewines.com Town & Country Liquors CVS Plaza, Rt. 212 Saugerties, NY 12477 845-246-8931 www.tcliquors.com

60

HUDSON VALLEY WINE • Spring/Summer 2012


A DV E R TO R I A L

Two women turn Tweet into lifestyle wine brand When Keryl Pesce, author of Happy Bitch – The girlfriend’s straight-up guide to losing the baggage and finding the fun, fabulous you inside sent out a Tweet asking for thoughts on the idea of creating a Happy Bitch wine, she never expected it would become an actual product on liquor store shelves less than six months later. “Never in my wildest imagination did I think so much could happen so fast. Then again, I’ve never before worked with someone like Debbie Gioquindo – my partner and friend.” Turns out Gioquindo, CSW, WLS (blogger known as The Hudson Valley Wine Goddess) followed Pesce on Twitter and when she saw the Tweet, jumped in and suggested Pesce make it a Hudson Valley wine. The two met for coffee and a partnership was born. Put the two together an you’ve got the perfect combination of creative talent, guts and knowing how to spread the word. Pesce’s vision, combined with Gioquindo’s savvy marketing and social media skills, have resulted in a fully designed, created

Their message is clear. Quit carrying around unnecessary baggage. Stop feeling sorry for yourself and figure out how you can turn your difficulties into something positive. “Crap happens to all of us,” says Pesce. We can either curl up and feel sorry for ourselves or put on our big girl panties and ask, “What’s next?”

Pesce (left) and Gioquindo (right)

and packaged product distributed throughout New York State. The two have already earned coverage in Hudson Valley Magazine, Hudson Valley Wine Magazine, Gotham, Bloomberg, Businessweek and The New York Times.

The foundation of the Happy Bitch brand is choosing happiness as a way of life. Considering the two took the most challenging times of their lives and turned them into a brand aimed at helping other women live happier, it sure seems they live true to their words. ■

“It’s not just a wine.” says Gioquindo. “It’s a lifestyle. We’re a brand with a story, with meaning, and a consumer-focused purpose.” “Our story is every woman’s story,” says Pesce. “Debbie lost her job. I went through a painful divorce. We chose to take the lemons life hurled at us and make lemonade – or should I say sour grapes into delicious wine.”

www.HappyBitchWines.com

“Pairs well with girlfriends and great memories.” Available now: Brotherhood Winery, Robibero Winery, retail stores throughout New York.

www.hvwinemag.com • Spring/Summer 2012

61


drink it in... The wine, the views, the smell of the outdoors, the anticipation of a new adventure. Visiting a winery is no doubt one of the best experiences on earth. And every wine region offers its own reason to visit. With more than 200 wineries, New York State alone has over a dozen designated wine regions, each with its own terroir and distinct qualities. Nestled among mountains, lakes, beaches, mighty rivers and even oceans, New York’s wineries produce native, French-American, and classic European varietal wines by the score, and host millions of visitors each year. Whether you take a relaxing drive, a long-distance flight, a jaunt by bike, or hire a private ride to get there, just about any trip can be transformed into a rewarding wine country get-away. Plan to stay at a luxury B&B or historic hotel, relish farm-to-table dining, and enjoy one of the many wine country events. No matter where your wine travels take you, just be sure to sip back and savor the local flavor!

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/ R W V  R I  ) U H H  3 D U N L Q J 5 D L Q  R U  6 K L Q H

62

HUDSON VALLEY WINE â&#x20AC;˘ Spring Summer 2012


WINE COUNTRY EVENTS

HUDSON VALLEY REGION

HUDSON VALLEY REGION

WINE COUNTRY TRAVEL

GETTING AROUND

JULY

CCAR Service Enjoy a day of touring, tasting and let us be your designated driver. Private tours for up to 12 people. Bob Jump | 518.577.7109 bob@CCARservice.com www.CCARservice.com

Bounty of the Hudson Applewood Winery, Warwick, NY Sat–Sun, July 28–29, 12–5pm www.bountyofthehudson.com SEPTEMBER

Hudson Valley WIne & Food Fest Dutchess County Fairgrounds, Rhinebeck, NY Sat–Sun, September 8–9 www.HudsonValleyWineFest.com

WHERE TO STAY

OCTOBER

HUDSON VALLEY REGION

200 Hurd Road, Bethel, NY Saturday, October 6 www.bethelwoodscenter.org

Wine Festival

Barclay Heights Bed & Breakfast at Smythe House 158 Burt Street, Saugerties, NY 12477 845-246-3788 | cell 845-532-5565 www.OutstandingHospitality.com Experience Outstanding Hospitality; Luxury rooms, gourmet breakfast

DECEMBER

The Holiday Market at Bethel Woods 200 Hurd Road, Bethel, NY Sat–Sun, December 1–2, 11am–4pm www.bethelwoodscenter.org

FINGER LAKES REGION

FINGER LAKES REGION

www.hvwinemag.com • Spring/Summer 2012

63


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

Wine, Wine, Everywhere! Not long ago, in one of my previous articles [‘Procrastinating’ (Spring/Summer 2010)], I made it known that in most cases a wine is ready to be consumed and enjoyed at the time of its release into the market – though some do require a “breathing” (decanting) time of an hour or so to improve the wine’s overall attributes. Question: What if you acquire more wine than you could quite possibly consume in a reasonable timeframe of say, a month or two? Perhaps you take advantage of buying wine by the case, with savings of 10, 15, or 20%? Or perhaps you received a gift subscription to a wine club offered by one of the Hudson Valley’s wineries, providing monthly shipments of bottles atop your normal purchases? Or perhaps, like myself, you are entwined in the wine trade and receive wine shipments from all over the world on a weekly basis. Yikes! Regardless of the manner in which the bottles add up, the problem is the same – the need for greater, proper wine storage. Last summer, when my wine bottle collection equaled more than one thousand bottles, I knew I had a real situation to contend with. Luckily for me, my home provided both the space and the subterranean environment – cool temperatures and moderate humidity – to provide an adequate place for a long-term wine storage system. But what if you’re not as fortunate? Well, fear not. The upward demand for wine storage systems has created a thriving supply of products and manufacturers, some even local. High-quality storage solutions can be designed for those in need of them. And if temperature and humidity are an issue, they can easily be corrected with the implementation of proper cooling and/or humidity units. “Times have changed. The era of the estatemansion wine cellar is a thing of the past,” remarks Michael Babcock, president of WineRacks.com (in Rosendale, Ulster County) and founder of the Hudson Valley Wine & Food Fest. “We can design and transform any storage space, whether a subterranean basement or the simplest of closets.” But before you call on the professionals there are a few basic wine storage facts you should be aware of: • Wine should be stored at 50o to 60oF. For a wine to remain stable, it is recommended that your wine cellar maintain the same temperature and not fluctuate more than 5oF. With each temperature variation, outside air could seep into the bottle causing wine to loose its freshness. As for whites, they need only be chilled below 50oF prior to serving. • Maintaining humidity of 60–70% is of prime importance. Low humidity can cause the cork to dry out and crack, allowing air into the bottle, and thus spoilage. High humidity can create mildew or rot on the cork and that can find its way into the bottle. • Bottles should always be stored on their sides. Cork, when in contact with the wine, maintains its integrity as it remains expanded. • Know and/or educate yourself about the wines in your collection. For example, would your 2010 “25th Anniversary” Cabernet Franc from Millbrook Vineyards require cellaring; and if so, for how long and why? (The answer is up to five years, by the way.) Don’t forget to ask at the winery or your wine retailer to determine which wines you’ve purchased are ready to consume and which are not. If there’s still a question, you can consult the many internet web sites that offer information about nearly every wine produced, often including the winemaker’s notes. • Remember, not all wines require a “holding time,” but for those that do, you’ll find them in all price ranges. In fact, most fall in a more moderate price range between $15 to $40. What I often like to remind my clients is that wine is a highlysensitive product, requiring ideal storage conditions at all times until it is consumed and enjoyed. So if you care enough to care about your wines, then creating an environment to do just that (and protect your investment) is paramount. The $25 on-the-kitchencounter wine rack just doesn’t cut it, ever! 64

HUDSON VALLEY WINE • Spring/Summer 2012


90

67

50

5

90

30A

67

Wineries, Distilleries & Breweries

7

9 87

162 890 88

TROY

32

20

Sullivan

2

Albany International Airport

20 90

Orange County 4

66

ALBANY

30

Brookview Station Winery

145

9

443

22

90 43

RENS SELAER

9J 9W

ALBANY

20

Harvest Spirits

143 30

GREENVILLE

DURHAM

32

23 145

PRATTSVILLE

23

9

9J

9

66

Hudson-Chatham 295 Winery

CHATHAM

23B

9

HUNTER

CATSKILL 23

TANNERSVILLE 9G

32

SAUGERTIES

82

9

Tousey Winery

22

STAT E PA RKWA Y

CLERMONT

COPAKE FALLS

TACONI C

212

32

RED HOOK

28

PINES PLAINS

199

9

KERHONKSON

299

MARLBORO

55 9W

87

Baldwin Vineyards Stewart International Airport

17

PORT JERVIS

Brotherhood Winery

HAMPTONBURGH

MIDDLETOWN

CORNWALL

WEST POINT

1 94

SUGAR LOAF

WARWICK

PUTNAM

9 301

Greene County

52

6

GARRISON

BREWSTER 202

6

Columbia County

684

WESTCHESTER 292

STONYPOINT

35

PEEKSKILL

35

HAVERSTRAW

87

7

5

GREENWOOD LAKE

ROCKLAND 45

ES PA AY RKW

HILLBURN SUFFERN

Crossroads Brewing Company 21 Second Street Athens, NY 12015 crossroadsbrewingco.com

CARMEL

6

AD PALIS

Warwick Valley Winery & Distillery

PAWLING

BEAR MOUNTAIN

Applewood Winery

13

1A

32

17

MONROE

9W

22

SLEEPY HOLLOW

CONGERS

123

NEW CITY

NYACK

Brewery Distillery

R K WA Y

WA Y

OO K PA

RP ARK

BR

RIV E

Winery

TAPPAN

SAW MILL

304

AIN

287

287

6

SPR

Illustration: emster.com

TARRYTOWN PIERMONT

WHITE PLAINS RYE

YONKERS 95

NEW ROCHELLE 80

MOUNT VERNON

Map of select wineries, distilleries and breweries featured in this issue. Map artwork Š2012 Hudson Valley Wine Magazine. Map may not be reproduced or used in any form without the express written permission of the publisher. Contact ads@hvwinemag.com

Westchester County Airport

684

Harvest Spirits 3074 US Route 9 Valatie, NY 12184 harvestspirits.com

Tousey Winery 1774 Route 9 Germantown, NY 12526 touseywinery.com

Hudson-Chatham Winery 1900 State Route 66 Ghent, NY 12075 hudson-chathamwinery.com

PLEASANTVILLE

59

MAP LEGEND

Whitecliff Vineyard 331 McKinstry Road Gardiner, NY 12525 whitecliffwine.com

Millbrook Vineyards & Winery 26 Wing Road Millbrook, NY 12545 millbrookwine.com

84

Palaia Vineyards

CHESTER

ORANGE

52

COLDSPRING

WASHINGTONVILLE

GOSHEN

6

Tuthilltown Spirits Distillery 14 Grist Mill Lane Gardiner, NY 12525 tuthilltown.com

BEACON

NEWBURGH

84

82

RKWAY

209

Benmarl Winery 156 Highland Avenue Marlboro, NY 12542 benmarl.com

Dutchess County

55

22

WAPPINGERS FALLS

9D

Benmarl Winery

7

DUTCHESS

Stoutridge 376 Vineyard

32

Stoutridge Vineyard 10 Ann Kaley Lane Marlboro, NY 12542 stoutridge.com

22

POUGHKEEPSIE

IC ST ATE P A

Brimstone Hill Vineyard

DOVER PLAINS

82

Baldwin Vineyards 176 Hardenburgh Road Pine Bush, NY 12566 baldwinvineyards.com

Glorie Farm Winery 40 Mountain Road Marlboro, NY 12542 gloriewine.com

343

Glorie Farm 115 44 Winery

44

55

SULLIVAN

BashaKill Vineyards

44

NEW PALTZ

44

Robibero Winery 714 Albany Post Road New Paltz, NY 12561 rnewyorkwine.com

Brimstone Hill Vineyard 61 Brimstone Hill Road Pine Bush, NY 12566 brimstonehillwine.com

MILLBROOK

41

Adair Vineyards 52 Allhusen Road New Paltz, NY 12561 adairwine.com

TAC ON

55

Whitecliff Vineyard

Adair Vineyards HYDE PARK

Robibero Winery

199

Millbrook 82 Vineyards & Winery

9G

9W

Catskill Distilling Company 2037 State Rt. 17B Bethel, NY 12720 catskilldistilling.com

41

MILLERTON

RHINEBECK

KINGSTON

ULSTER

209

BashaKill Vineyards 1131 South Road Wurtsboro, NY 12790 bashakillvineyards.com

71

COLUMBIA

23A

Tuthilltown Spirits Distillery

Sullivan County

Ulster County

HUDSON

296

PHOENICIA

Warwick Valley Winery & Distillery 114 Little York Road Warwick, NY 10990 wvwinery.com

66

PHILMONT

87

42

Catskill Distilling Company

90

203

GHENT

385

23

GREENE

23A

Brotherhood Winery 100 Brotherhood Plaza Dr. Washingtonville, NY 10992 brotherhoodwinery.net

NEW LEBANON

203

9H

9W

CAIRO

WINDHAM

Palaia Vineyards 20 Sweet Clover Road Highland Mills, NY 10930 palaiavineyards.com

90

KINDERHOOK

Crossroads 81 COXSACKIE Brewing Company

Applewood Winery 82 Four Corners Road Warwick, NY 10990 applewoodwinery.com

95

Rensselaer County Brookview Station Winery 1297 Brookview Station Road Castleton-on-Hudson, NY 12033 brookviewstationwinery.com

THE REGION

NEW YORK

Hudson Valley

40

5


Hudson Valley Wine Magazine Spring/Summer 2012  

Spring/Summer 2012

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