H U D S O N VA L L E Y
5 YEARS! S U M M E R / FA L L
A r e s o u r c e g u i d e t o t h e v a l l e y ’s c r a f t b e v e r a g e i n d u s t r y
INSIDE: Women of Hudson Valley Wine PLUS: Fruit Wines
CONTRIBUTORS J. Stephen Casscles (Grapes of the Hudson Valley) is a long-time local vintner and viticulturist, and currently a winemaker for Hudson-Chatham Winery. As counsel and member of the State Senate Task Force for Hudson Valley Fruit Growers he was responsible for several groundbreaking laws on viticulture. His forthcoming book, Grapes of the Hudson Valley (Flint Mine Press) is a definitive volume on cold-weather varietals culled from decades of personal grape growing and winemaking experience.
HOW DO YOU KNOW when you’re getting a good deal? Every day I’m deluged by “great offers.” “DEALS OF THE DAY” shout their way into my inbox in capital letters. It’s gone far beyond Groupon. These sites are more focused than ever, providing offers in niche categories such as food and beverage, travel and adventure, or designer brands. They may have slick monikers like “Deal Chicken,” “Living Social,” or “Woot,” but the concept is the same – you need to act quickly before the item is sold out or the deal expires. Additionally, daily deal “aggregators”– the virtual shopping malls of deep discounts – send you all the deals from your favorite sites in just one email.
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
In some ways, the Hudson Valley is like a giant daily deal aggregator – with all sorts of “offerings” going on at one time, all in one region. Every day, you can find art, culture, a great music scene, magnificent landscapes, and festivals. The Hudson Valley also offers stellar wines and spirits, great eateries, and local bars. And of course, a wide assortment of artisanal products and beverages made locally, including fabulous cheeses, condiments, ciders, chocolates, and farm-fed meat. You don’t need to act quickly, though, to enjoy the great deals offered in the Hudson Valley’s craft beverage industry!
Wendy Crispell WSET Advanced Certificate, Certified Specialist of Wine (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
In this issue of Hudson Valley Wine Magazine, our feature (page 2) focuses on women wine producers whose dedication and passion goes well beyond the label. In Wines of the Hudson Valley (page 6), we look at the challenges a winemaker faces to turn the abundance of locally-grown fruit into luscious fruit wines. And, in this issue’s Wine-ing a Whey (page 9), two local craft industries – beer and cheese – collide with lip-smacking results. You’ll read about a new addition to the region – a new winery with a clear vision (page 32) – and about a multitude of newly-released products from around wine country. Where else but the Hudson Valley can you find so much happening in one place?
Debbie Gioquindo Certified Travel Counselor (CTC), Certified Specialist of Wine (CSW), Wine Location Specialist (WLS) (Wine Country Travel) is a wine blogger and educator, also known as the Hudson Valley Wine Goddess. Debbie is owner of Exclusive Wine Vacations, and co-creator of Happy Bitch Wines. www.hvwinegoddess.com
Traci L. Suppa (Talking Terroir) loves sharing stories about the places and people of the Hudson Valley, her home for nearly 20 years. A freelance writer, she covers a range of lifestyle topics, including food, travel, design and parenting. Her blog, Go BIG or Go Home, chronicles her family’s quirky visits to “world’s largest” places. www.wordscapesny.com
The craft beverage industry is also gaining a good deal of support these days with Governor Cuomo’s new initiatives to wake up the nation’s palate, as he invites people to “Taste NY.” We’re grateful that more of the region’s politicians are now realizing the potential we have to make a mark on the world stage. Cheers!
Linda Pierro Managing Editor
The Hudson Valley is constantly evolving and growing with passionate producers. We hope you’ll continue to discover them. Those Groupon-type deals from our wineries, attractions, and events make it even easier, so keep an eye out!
Michael Taiani Certified Specialist of Wine (CSW),(Ty’s Take-Away), aka “Ty the Wine Guy,” is a food and wine consultant and marketer. Assisting people with food and wine is his passion. www.tytwg.com
HUDSON VALLEY WINE
Volume 6 Issue 2 Fall 2013
ROBERT BEDFORD EXECUTIVE EDITOR LINDA PIERRO MANAGING EDITOR / DESIGN DIRECTOR
H U D S O N VA L L E Y
CHERYL ELKINS ADVERTISING SALES
I N S I D E
J. STEPHEN CASSCLES VITICULTURAL CONSULTANT
MARYANN PIERRO CONTRIBUTORS
Six Women of Hudson Valley Wine by Linda Pierro
ADvERTISINg INquIRIES: Contact us at firstname.lastname@example.org or call 518-731-1332. SuBSCRIPTIONS: For rates, email us at email@example.com EDITORIAL CONTRIBuTIONS: We invite ideas for articles, photographs, letters and other contributions from readers. Please write us at the address below or email firstname.lastname@example.org. 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. CONTACT US: Hudson Valley Wine Magazine PO Box 353, Coxsackie, NY 12051 Phone: 518-731-1332 Email: email@example.com
Wines of the Hudson Valley: Fruit Wines
8 Talking Terroir by Traci L. Suppa
Wine-ing a Whey by Wendy Crispell,
Remember to drink responsibly.
Printed by Vanguard Printing, an FSC Certified Printer
11 48 50 59
VISIT US AT: www.hvwinemag.com
HUDSON VALLEY WINETM Magazine (ISSN 2325-8519) is published semi-annually by Flint Mine Press, a division of Flint Mine Group, llc. ©2013 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.
by J. Stephen Casscles
63 66 62 68 70 72
Wineries Meadery Distilleries Upper Hudson Valley Wineries Breweries
Seedlings... Wine-Friendly Farm Markets Wine Country Travel by Debbie Gioquindo, CTC, CSW, WLS Events Ty’s Take-Away by Michael “Ty the Wine Guy” Taiani, CSW
PHOTOS: Courtesy Glorie Farm Winery (bottom)
www.hvwinemag.com • Fall 2013
Six Women of Hudson Valley Wine
PROFILES OF WOMEN
WHO MAKE, MARKET, AND MANAGE THE HUDSON VALLEY ’S WINE
Linda Pierro WHAT STRUCK ME MOST when we started Hudson Valley Wine Magazine almost six years ago was the number of women who are involved in the region’s wine culture. To my surprise, my list of female contacts at the wineries outnumbered the list of my male contacts. These women, I soon learned, were not involved peripherally at their winery, but in some cases were owners, co-owners, winemakers—in key managerial and decision-making roles. It seems the Hudson Valley is on par with the upward worldwide trend. The number of women in the male-dominated industry of wine growing and winemaking is on the rise. In California, nearly 20% of all winemakers are women. Even in the very traditional regions of France, women have catapulted their wineries into world prominence, through inheritances, sheer will power, and their expertise in operations, marketing, and finance. A closer look inside the wine industry in the U.S., U.K., France, Italy, Australia, and New Zealand finds women in leading roles as estate owners, sommeliers, wine writers, innovators, and educators. Although the “glass ceiling” has not been shattered, women are 2
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increasingly present in a profession that as a whole continues to be dominated by men, bringing a fresh entrepreneurial spirit and passion, from field to glass. So where are the women in the Hudson Valley? And who are behind the familiar faces we often see in the tasting room, in the vineyards, or pouring their wines at regional events? These women, I’ve learned, are dynamic, innovative, professionals who juggle business, family, farm-life, and in some cases demanding full-time careers, to play significant roles in their wineries. They are adept at keeping the business running smoothly, trouble-shooting, planning, marketing, and of course, tasting and making wine. But they are also quick to point out that collaboration with their male counterparts is key. They contend that what makes their wineries successful is having a husband or partner whose strengths lie in areas of expertise other than their own, along with mutual respect for the other’s decisions. Here we meet just a few of these familiar female faces, and find out how they found their way into the Hudson Valley wine industry.
PAT BALDWIN Co-owner | Baldwin Vineyards
In the end, there’s a tremendously gratifying feeling to be one of the true pioneers in the wine field. PAT BALDWIN is no stranger to good wine. After all, it was back in May 1974, during a whirlwind trip through Europe with her husband Jack, that they stumbled upon a Châteauneuf-du-Pape in the small town of St. Dizier, about two hours outside of Paris. One sip of the “red velvet,” as she calls it, turned both Pat and Jack into wine lovers, and eventually into wine makers. Returning home with this newfound appreciation, Pat immediately commissioned a carpenter to build a 500-bottle wine cellar in their New Jersey-based home. The following year, she started the “Outstanding New SUE GOOLD MILLER has lived in the Hudson Valley for most of her six decades, the last of the Goold Family to live at and manage the century-old Goold Orchards started by her grandparents, James and Bertha Goold. Sue is constantly on the go. She’s the “idea person” behind the operation, and juggles the full-time demands of a retail farm store, bakery, and tasting room—all located under the same roof—with her husband Ed. Together, they balance the demands of family life at their home nearby, with Ed taking the lead out in the apple orchard and vineyard. Growing up in the apple and cider industry, Sue knew it was possible to make wine—her brother John first made champagne from their cider in the early ’70s. But it took a friend who made a batch of apple wine from their cider in 2004, to encourage her to add winemaking to her already full plate. Her husband Ed agreed and, together with a good business plan and grant funding, they got started, launching the Brookview Station brand with Whistle Stop White. She maintains this was “our first best decision.” The winery has allowed the retail farm store to transition to a year-round business. Not only did the wine and hard cider extend the retail business from a seasonal to a year-
Chapter” of “Les Amis du Vins” (Friends of Wine), inviting wine experts such as Peter Sichel and Marcia Mondavi to the meetings. After a visit to Mark Miller’s Benmarl Winery in 1981, Pat suggested to her husband that, “This would be a nice way to live.” By that winter they had found a suitable vineyard site in Pine Bush (see Meet the Winemakers on page 22). Despite a 130mile round-trip commute from New Jersey to Pine Bush each day to tend to the baby vines that they planted on the property (Chardonnay and Merlot) while the paperwork was finalized, Pat contends that this was just part of her daily routine. “While Jack was off at ‘work,’ I would make breakfast, then send our 12-year-old daughter off to school, drive 65 miles to Pine Bush to oversee the plumbers, electricians and carpenters who were converting the 200-year-old dairy barn into our winery. Or I’d be in the vineyard, weeding or spraying for as long as I could, before driving back to New Jersey in time for the school bus to bring our daughter home. All without having access to the house or other conveniences at the property yet!” “Pioneering” seems to come naturally for Pat. With Jack still working full-time, Pat was the face of the winery, and usually the only woman in the room at wine-related meetings in the early days. “Most of my daily dealings in the wine industry back then were with men, but they treated me with respect, and we got along very well.” round business, their new venture was further acknowledged when Whistle Stop White won the Cornell Cup for “Best Wine of the Hudson Valley” within six months of being released. Since then, they’ve added 11 more award-winning wines to their well-rounded tasting sheet, and are now getting ready to introduce their first estate-grown grape wine. Sue has no plans for slowing down and is quick to share credit for the success of Brookview Station and its rapid expansion. “Typically, I will come up with a concept for a new product, its name and new label. Ed then implements the process, making each new wine,” Sue offers. “We also have key staff who develop ideas and manage integral parts of the day-to-day winery business.” “It’s not always easy to be taken seriously in the apple or wine industry for anyone. However, I think growing up in a maledominated agricultural industry has made the wine business a natural transition for me. I think it has also made peers a bit more accepting,” she concluded. Sue doesn’t believe in giving up either. And she’s quick to point out the sign over her office door says it all…“Well-behaved women rarely make history.”
In 1985, the Baldwins encountered a combination of good timing and good luck. A friend dropped by with a sample of a 65year-old elderberry wine, which intrigued the Baldwins to try making fruit wine. Starting with a small batch of fresh strawberries from a local grower, they made their first wine using 100% fresh fruit, without any liquid to dilute the intense aromas and flavors of the strawberries. They processed the wine the same way they would make their Chardonnay. The wine was awarded a Gold Medal when it was first released in 1985—the first premium fruit wine on the East Coast. “We like to think that we pioneered the premium fruit wine market, which has now become a staple for most wineries on the East Coast,” remarks Pat. Since then, they have added Red Raspberry and Black Raspberry wines to their list—receiving Gold and Double Gold medal wins for all three fruit wines ever since. Decisions are always made jointly by the Baldwins, but with Pat’s financial background, wholesaling their wines and filing the winery licenses and paperwork are her responsibilities, as are face-to-face sales. Her advice to women starting out in the industry: “Be prepared for years of very hard work and very long hours, handling a dozen different situations each and every day. But, in the end, there’s a tremendously gratifying feeling to being one of the true pioneers in the wine field.”
SUE GOOLD MILLER Owner, Manager, Winemaker Brookview Station Winery
Wellbehaved women rarely make history. www.hvwinemag.com • Fall 2013
PAULA CEREGHINO Co-owner, Winemaker | Cereghino Smith
WINEMAKING RUNS DEEP in Paula Cereghino’s roots. Back in 1911, her grandfather, Joseph Cereghino, founded a cooperative farm in Tacoma, Washington, and along with other Italian- and JapaneseAmerican farmers, brought red Zinfandel grapes in from California to produce barrels of wine for their families. That wine, Paula remembers fondly, “was on the table with dinner every Sunday and became my benchmark wine and inspiration.” It’s those fond memories, and a degree in art and philosophy, that fostered Paula’s desire to try her hand at winemaking one day. “Creativity and the ‘art of wine’ loomed large, drawing me, and I suspect, many women, to winemaking,” Paula notes. At the time, Paula was working for two of the most well-known wine retailers in New
MICHELE HULL Co-owner, Manager | Applewood Winery
Just believe in yourself and follow your passion—never stop learning, and listen to your customers. 4
HUDSON VALLEY WINE • Fall 2013
York City, Sherry Lehmann and Le Du’s Wines. She observed first-hand the changing attitudes of the shops’ wine buyers and clientele, with more classic wines being featured from around the world—and many being made by women. After a family trip to Northern Italy, and the gift of a book on winemaking from her husband Fred to further inspire her, Paula made their first vintage in her Lower East Side apartment in Manhattan in 1999. In 2003, after 30 years in Manhattan, and after four vintages in their apartment, Paula and Fred decided to move their “operation” to the Hudson Valley. Their plan to source grapes from both the east and west coasts would define their bi-coastal brand. A decision, Paula says, “which Grandpa Cereghino would have approved.” At Cereghino Smith, winemaking is a shared experience. Whether in the vineyard or the barrel room, the work is done by both partners. Fortunately Fred, a touring musician, also enjoys the balancing act, hammering out the details regarding which grapes to source for each vintage, and helping to create their award-winning blends. “A good blend sometimes feels like a paint-
ing to me,” says Paula, “the palette being color, aroma, mouth-feel, and the balance of lushness and bright acidity.” Anyone who witnesses Paula work in their “wine lab” will realize that her process for making wine, from almost any varietal, is much more calculated than dabbling with paint on canvas. Paula is a walking encyclopedia of wine knowledge with a palate just as sharp, and understands the nuances of the techniques needed by all different types of grapes to achieve her desired outcome. Her winemaking notebook, jammed with years of sampling notes, calculations, and formulas may be channeling the viniculture which runs deep into her roots, but a barreltasting at Cereghino Smith is a true “art meets science” experience. Like a fine painting, Cereghino Smith is always a work in progress, but their dedication to the craft has paid off. To date, Cereghino Smith has been recognized as a Double Gold winner for their Petite Sirah. Rosato, their dry rosé, and Eaten by Bears, a blend of five varietals, are poured at the Culinary Institute of America’s restaurants. “All in all,” Paula remarks, “I’ve never felt limited in making the best wine I can.”
I’ve never felt limited in making the best wine I can. MICHELE HULL grew up in New York City with a curiosity for learning “what goes on behind the scenes.” At an early age she was caught up in the romance of exotic foods, wine and travel as an avid reader of Gourmet and Food & Wine. Cooking came easily, as did event planning, a career she discovered while helping to plan her sister’s wedding. Her talent for planning events and menus came naturally too, and she was fortunate to land a position at Windows on the World restaurant in the early ’80s. “It was indeed a privilege to taste and learn from Kevin Zraly, who had a way of conducting his famous Wine Course that was fun and easy to understand. During the time I worked at Windows, we had many tastings with the chefs and sommeliers, so I was constantly learning how to perfect the art of wine and food pairing…. I felt like I had ‘arrived’ where I was supposed to be.” It was during this time Michele met her future husband Jonathan, as the story goes, smitten on one of their first dates during a sevencourse meal at Cellars in the Sky—one of the first wine pairing menus on the scene. Shortly after the couple married, a New York Times article about a winery in Vermont
which produced apple wine spurred the Hulls to leave the city and try their hand at winemaking. With Jonathan eager to get back to his roots at Applewood Orchard where he grew up, they dove in. A few years later, when the winery opened its doors in 1994, Michele again found herself in her natural element— fully in charge of the tasting room—this time in the rural setting of Warwick, and as a mother of a two-year-old son. Today, Michele continues to supervise and manage the tasting room and café. She plans and executes events, books the entertainment, and handles press and social media for Applewood Winery. She and Jonathan discuss all major issues and plans for the winery before making any joint decisions, but it’s Michele’s palate which develops new wines and products—after all, she knows her tasting room clientele and what they like. Michele is ready to handle their expansion since the recent introduction of the Naked Flock line of ciders which has taken consumers by storm. Her credo: “Just believe in yourself and follow your passion—never stop learning, and listen to your customers.”
BEING OF IRISH-AMERICAN decent, MaryEllen Glorie’s experience with wine was practically nil until she met her husband Doug. The thought of owning a winery in the Hudson Valley wasn’t on her radar either. But as MaryEllen, a Montgomery, N.Y. native, believes, “…life is a journey with twists and turns.”
“We had some fun with it, creating a label and giving it to family and friends who in turn tasted it and then asked, ‘This is really good. Could we buy some?’”. That was all the impetus Doug needed to start a winery. So with an already overflowing plate, MaryEllen decided to “run with it” and figure out a way to “tuck” this new venture to their already full lives.
Within five months of being married, an unexpected layoff for Doug meant that MaryEllen would be the breadwinner for the family for a while, working as a freelance sign language interpreter for the deaf. This allowed her husband the support, and freedom, to follow his life’s dream—from being a part-time “gentleman farmer,” to operating a full-fledged farm, with cattle, pigs, and chickens, a 20-acre tree fruit orchard—and a vineyard.
By April of 2004, the Glories were in the wine business. MaryEllen added a multitude of winery chores to her daily functions—from scheduling staff and group visits, to developing new labels and keeping up with inventory and the paperwork associated with the winery. MaryEllen recently retired from interpreting to focus on operating the business full-time, which has fostered a different creative outlet— interpreting what blends of wine will be best-sellers on their tasting roster. MaryEllen’s hands-on experience working in all aspects of the business has helped her develop a keen palate to help produce Glorie’s signature blends, like Jumpin Jazz, Rumple Pumpkin, and her favorite, Red Monkey.
Amid managing the house and farm, caretaking elderly parents, and the interpreting work —a juggling act that left little time for much else—they worked to make the farm profitable. In 2001, they produced an excess crop of Seyval Blanc that yielded grapes on the vines even after selling to their usual customers. They worked out a deal with a local winemaker to barter fruit and firewood in exchange for turning the excess Seyval Blanc into wine.
KIM WAGNER Co-owner | Stoutridge Vineyard
KIM WAGNER was introduced to wine by her friends in college, despite the fact she grew up on Long Island, with one of the hottest wine regions just beginning to burgeon in her own “backyard.” Having college friends with families who grew grapes and made wine in the Finger Lakes may have been fortuitous for Kim. She is intuitive by nature, believes in the big-picture view, and in doing things the right way. Her undergraduate path led from Cornell, then on to Texas A&M University and Harvard for post-graduate degrees in Animal Science and Biochemistry. Kim landed a high-powered job as a management consultant at a large corporation in Manhattan, a career that still has her traveling the world over, at the drop of a hat. Kim met her husband Steve Osborn while at Cornell, when he was just beginning his life-
This year MaryEllen added the additional role of president of the Shawangunk Wine Trail to her list of tasks. “Each day priority items pop to the top of the task list, and I just run with it. My days end whenever the list is all checked off, or my energy runs out, whichever comes first. And then tomorrow, repeat.”
long professional career in the wine industry. Intuitively, she knew she met her match. The two turned a dream of “putting up a couple of vines” on a small piece of property to working with a builder to create a state-of-the-art gravity winery as a commercial venture. By sticking to their long-term vision and sustainable approach, Kim and Steve have created a unique winery, by opting to build it without cutting any corners, or by compromising any of their beliefs. “Bizarre circumstances,” as Kim likes to call them? Perhaps not. Kim grew up the oldest of three girls, the only female in computer club, and with a mother who always encouraged her to “do anything you want to do,” without paying attention to gender barriers. So like most women in business, she quickly learned to navigate the nuances of how to be successful and develop a thick skin. For Kim, the financial and compliance paperwork aspects of a winery—taxes, government reporting, bills, and invoices—are a necessary part of her function. But it’s the manufacturing aspects of operating a winery she finds most enjoyable. Since she’s not encumbered by
MARYELLEN GLORIE Co-owner, President | Glorie Farm Winery
Each day priority items pop to the top of the task list, and I just run with it. too much “wine knowledge,” she intuitively knows what she and her customers will like. Being on the road most of the business week makes the winery mostly a weekend effort for Kim. On a typical “winery day” you’ll find both Kim and Steve in the tasting room, serving customers. On occasion there will also be work for her “day job” which needs to get squeezed in, so it’s not unusual for Kim to have two computers next to the register— one for the winery and one for her job. “In between customers,” Kim says, “I just keep chipping away at the pile of work. Luckily I’m pretty good at managing fragmentation, and it all somehow manages to get done.” Kim has the ability to juggle her demanding career as well as focusing on back office activities at the winery, because “having a partner that is completely aligned on business philosophy, company strategy, and general risk tolerance makes it easier.” “We’re both comfortable making decisions,” she continues. “That, combined with trust and respect for each other’s capabilities, allows us to divide and conquer. Besides, we’re both too busy to have any waste and redundancy creep into our business processes.”
We're both comfortable making decisions. That, combined with trust and respect for each other's capabilities, allows us to divide and conquer. www.hvwinemag.com • Fall 2013
W I N E S
T H E
H UDS O N
V A L L E Y
Crushed, Fermented, Blended Fruit finds its way into the Hudson Valley’s freshest wines J. Stephen Casscles
ike Rosé wines, fruit wines often do not get the respect that they deserve. While most fruit wines are enjoyably soft, very fruity, and semi-sweet, there are more “serious” fruit wines being made in the Hudson Valley and western New England today. In the Hudson Valley, pomme or bramble fruits are produced as ciders, distilled spirits, fortified dessert wines, and cassis, but this article will focus specifically on still fruit wines— those other fun subjects can be left for another day.
PHOTO: Courtesy Harvest Spirits
Today the Hudson Valley is known as a unique fruit growing region because of the diversity of fruit grown here. That was not always the case. From the early 1870s to the 1910s, growers concentrated primarily on table and wine grapes, such as Delaware and other locally-developed varieties such as Jefferson, Dutchess, Empire State, Iona, and Bacchus. Smaller amounts of acreage were devoted to other fruits at that time, but as local grape cultivation declined after 1910 due to increased competition from Californian grape growers, the Hudson Valley’s fruit growers shifted their focus to a more diversified set of ascending fruits, including raspberries, strawberries, apples, cherries, peaches, pears, and currants. After World War II, the number of available agricultural workers needed to cultivate and harvest these fruits diminished, and with more grown children moving off the family farm, growers began to concentrate on apple varieties such as Macintosh, Red and Golden Delicious, Rome, and Northern Spy. In general, apples could be grown and harvested more easily using mechanized farm equipment, which substituted for the smaller pool of farm labor. Starting in the early 1970s, growers, tired of market fluctuations and being too tied into one crop, again began to shift their production away from standard apple varieties to more unique apple varieties, and eventually back to higher-valued fruit crops such as pears, peaches, strawberries, and raspberries. Today, the Hudson Valley is the second largest commercial fruit producer,
with 22% of New York State’s acreage planted in apples, grapes and other fruits.
Fermenting Fruit Turning surplus and overripe fruit into wine became a common practice beginning in the mid-17th century, when Dutch and British colonists first introduced apples and other fruits to the Hudson Valley. Apples were an important part of the diet of early settlers, and they attempted to grow enough apples to consume fresh, from the fall through the winter. Primitive storage methods included storing apples in insulated pits, but the larger portion of the crop was generally consumed as juice, fermented cider, and apple whiskey. In general, consumers these days need a re-education to realize how fruit wines have evolved. Gone are the days of the sickeningly sweet fruit wines and wine coolers of the 1970s and early 1980s. The more commonly made fruit wines in the Hudson Valley today are made from apples, pears, peaches, strawberries, cherries, raspberries and blackberries. It takes a very skilled winemaker to make a quality fruit wine, and blending the right fruit varieties into one wine is critical. The same winemaking and blending practices that are used for making grape wines applies to wines made from other fruits, giving them the same level of sophistication and seriousness.
Turning Fruit into Wine As most fruits can be fermented, most fruits can be made into wine. Like grapes, the fruit is first crushed, and the juice fermented into alcohol, but the similarity ends there. The winemaker must take into consideration many of the problems that are common in making quality fruit wines. With fewer acids, sugars, tannins and complex flavors to work with, making fruit wines can be trickier than with grapes. First and foremost, only certain fruit varieties lend themselves to successful wine production at all. This is because, unlike wine grape varieties, most non-grape fruit varieties are not well balanced with the right amount of sugar and acids to produce a stable wine. During the fermentation process, many fruits require the addition of sugar (or honey) to make them not only palatable, but to increase the alcoholic content (sugar is converted to alcohol during fermentation). So, while pomme and bramble fruits may have a fruit/acid/sugar balance that makes them appealing to eat as fresh fruit, this balance is far from ideal for wine production. Hence, the winemaker not only needs the right blend of fruit varieties, but during the fermentation process will often need to add sugars, tartaric or citric acid, or even water to make a balanced wine. Another concern for the fruit wine maker is that many tree and bush fruits – particularly apples, peaches, plums, pears,
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Talking Terroir Talking Traci L. Suppa
I’VE DISCOVERED I HAVE something in common with the more established wine aficionados of the Hudson Valley. We all share an underlying impulse to spread the word out about a wine region that has yet to take its rightful place on the world stage. We’re more than happy to share our perspectives and recommendations with whomever will listen! Our common enthusiasm is fueled by living in a region blessed with a wondrous landscape and its plentiful bounty. For this issue, I learned a lot from Ric Orlando and Billy Rattner. One is a native; one is not. But both have long, esteemed restaurant careers here in the Valley, and both have a personal interest in supporting the region’s growth as a wine destination. Like me, they’re ad hoc ambassadors.
RIC ORLANDO Ric Orlando has a colorful past – he was once a punkart-powerpop-funk musician, and he’s won the Food Network’s “Chopped’ competition. An accomplished chef, author, and restaurateur, he oversees the New World Home Cooking Cafe in Woodstock and the New World Bistro Bar in Albany. As a “clean food” proponent, he favors foods and wines produced with as little environmental impact as possible. Orlando lives in West Hurley with his wife Liz, where he tends a low-maintenance garden of herbs and greens. Sunday means Italian family dinners with their three grown children. It’s the only day he cooks at home. Q: Tell us about “clean food.” What does it mean to you, and when did you adopt this philosophy? A: Clean food is an umbrella of many ideas. It means local food, organic food, handmade, fair trade, and any food which carries a good message. It’s been an evolution for me, which started in the ’80s when I cooked at Harvest in Boston’s Harvard Square. It had a daily menu featuring local fish, seasonal produce and cool global ingredients. Clean food criteria depend on the situation. Swiss chard grown two feet from my restaurant is even cleaner than from a farm down the street. It’s difficult to source locally in the winter, so I just look to sources with a conscience. Q: How extensively do you serve Hudson Valley wines and spirits in your restaurants? A: It’s challenging, but we’re very aggressive in looking for local wines. We have seven on our list now, from the Hudson Valley and the Finger Lakes. In the New World Bistro Bar, seven of our eight craft brew taps are New York products, and we carry ten artisanal spirits from the state. Our younger clientele is open to new labels, and we’ve been successful in selling Rieslings to them, for example. continued on page 10
gooseberries, and quince – have an abundance of pectin, while fruits such as grapes, cherries, and strawberries do not. Pectins, also known as polysaccharides, are a naturally occurring, soluble dietary fiber. In essence, pectins are used as food thickeners and are found in fruit jams, preserves and gelatin but are a great concern to the winemaker who is making, hopefully, a clear and stable wine. While the presence of pectins is generally not a concern when making apple or pear ciders, it can cause wines to become cloudy and have a thick viscous body, not acceptable for a commercial grade table wine. Yet another consideration in making quality fruit wines is that they tend to lack tannins, which is the acid that gives body and substance to a grape wine. Instead fruit wines have much higher levels of malic and tartaric acids in their composition. These are sharp tasting acids that can contribute to the pleasantly sour or tart taste associated with fruit wines. As many of the berry fruits are high in acid, amelioration (adding water), or limiting the quantity of berries or fruit to the volume of water used, is one common solution for a balanced wine. Sometimes the color of a fruit wine is not stable and can brown after a year or so. This is especially true with apple, pear, strawberry, and raspberry wines. Hence, the winemaker will often add some naturally occurring hues, or a concentrated juice to help stabilize or enhance the color. As is the case with grape wines, fruit wines can be blended to include more than one variety of a specific fruit. In addition, different fruits can be blended into one wine to add beneficial elements of color, nose, bouquet, balance, or acid structure. For instance, some raspberry wines have added red currant juice because this adds substance, structure, and color stability to the wine. Further, some apple wines and ciders will have small amounts of red or white fruit juice added to them to give these wines more complexity and interest. Hence, the base wine may be a neutral apple or grape wine, with other fruits added to give the wine more appeal. As a general rule, most fruit wines are not aged at all and should be consumed within one to two years. Some apple and pear wines, however, are aged in oak barrels to impart tannins and add more complexity, but for the most part, fruit wines are made in a simple style in glass or stainless steel containers so as to retain, and enhance, their inherent fruity qualities and bright aromas. Fruit wines can be made in a bone-dry, dry, semi-dry or semi-sweet style. As noted earlier, due to their high concentrations of malic and tartaric acids, many fruit wines are finished off slightly sweet to offset these front-forward acids. Winemakers can also add fruit wines to their more neutral house white or sparkling wines to spice up these ordinary wines.
Inside the Bottle – Fruit by Fruit Apples There are hundreds of apple varieties grown in the United States, some of them originating in the Hudson Valley or western New England, among them Northfield Beauty, Esopus Spitzenberg, Roxbury Russet, Baldwin, Newtown Pippin, and Winesap. They are more suitable than other varieties to make apple wine or hard apple cider, due to their high acid content and sugar levels.
continued on page 10 8
HUDSON VALLEY WINE • Fall 2013
Wine-ing a Whey [ T I P S FO R LO CA L W I N E , S P I R I TS, B E E R , A N D C H E E S E PA I R I N G S ]
BEER AND CHEESE ? MY JOURNEY TO THE DARK SIDE Wendy Crispell,
t’s true; I love wine and cheese pairings! For those who know me it may seem peculiar to imagine I would stray from the beloved grape when crafting a cheese pairing menu. But, I have to come clean, there are some amazing pairing combinations when it comes to the world of craft beer and cheese. I especially enjoy a hearty dark beer or stout with a range of soft or hard cheeses.
My first experience pairing beer with cheese goes back to a memorable evening many years ago in the bar room at NYC’s Gramercy Tavern. While waiting for my cheese plate, I chatted with the gentleman next to me dressed in a snappy, green-check wool suit. As I perused the menu for a wine to pair with my selection of local and international cheeses, he asked, “Why not try a beer?” Steadfast in my views of beer and food pairings I ordered a wine but was open to trying a few of his suggestions after the barman whispered that my new friend was a well-known beer expert. I must admit I was won over by his pairing of a luxuriously silky, triple crème with a dense chocolatey stout! It was like cream in a steamy, heady cup of fresh ground coffee. I remember being surprised, weeks later, to see a giant
photo of my dining companion in the window of a Whole Foods market. On closer look I discovered my beer guide had been none other than Garret Oliver, Brooklyn Brewery’s brewmaster and considered by some to be the ultimate authority on pairing beer with food. I’ve since read his books on beer, including, “The Brewmasters Table,” a feisty tome in defense of all things beer and food that is essential reading for anyone interested in food and beverage pairing. While I’m still partial to wine, I occasionally dabble in pairings on the dark side of the beer spectrum. I also think it’s a good idea to have a few tricks up your sleeve when hosting a cheese pairing— not all of your guests may enjoy wine, and providing a tasty alternative will be sure to impress your guests. Many brewmasters feel beer is a better match for cheeses given its carbonation. Like sparkling wines, the gentle fizz in craft beers cleanses your palate, prepping you for the next bite of rich, tongue coating cheese. Some beer geeks argue that cheese and beer, to some extent, both derive from grasses, making for a more harmonious pairing. Both are fermented and aged, and the type of microflora
BEER MEETS CHEESE Hennepin BelgianStyle Ale Brewery Ommegang
Crown Maple Irish Red Newburgh Brewing Co.
Espresso Stout Captain Lawrence Brewing Co.
Kunik Nettle Meadows Farm
Tumbleweed 5 Spoke Creamery
Brillat Savarin Triple Crème
This tangy, mixed milk cheese cries out for a bit of fruit. The bitter, yet gentle spice of the Belgian-style beer, with its aroma and flavors of orange peel, has a soft, round finish that makes for an incredible pairing.
A cross between a Cantal Fermier (Le Salers), and an aged Cheddar, this golden, semi-firm cheese sings when paired with the maple-infused Irish Red. Add dried figs, and this pairing is perfect for a fall evening in front of the fire. Or fire up your fondue pot with this combo for optimal enlightenment!
This cheese (named after a prominent French gourmand), paired with the rich coffee and chocolate flavors present in this exceptional craft beer, is mind-blowing. Try adding some cherry jam and a piece of dark chocolate for a wicked walk on the dark side of pairing!
(microscopic plants) found in their habitats greatly influences the finished product, hence beer and cheeses sharing similar terroir can share common flavors. Many feel this factor makes for some of the culinary world’s best pairings. While all of the above can be considered valid points, perhaps too scientific, you may simply want to experiment with flavors. The suggestions below are my favorites, but try experimenting with different styles of beer and cheese to create your own perfect pairing. I would also urge you to try darker, richer styles of beer with dessert! A berry-infused Lambic or Barley Wine is a wonderful alternative to Port with many chocolate desserts. Another dairy delight you may consider pairing with beer is artisanal ice cream. Craft beer bars all over the country are experimenting with this new twist on a classic—the ice cream float. Pick up a few pints of the Hudson Valley’s own Jane’s Ice Cream, and end an evening of beer pairing on a sweet, nostalgic note. COFFEE, STOuT & COOKIES FLOAT
4 small scoops of Jane’s Coffee and Cookies ice cream 16 oz. Chocolate Stout Chocolate tuile cookies Fill 2 tall glasses with 2 scoops each of ice cream. Top with beer, stir and garnish with cookies. So go on, don’t be afraid, explore the dark side of pairings with craft beer!
www.hvwinemag.com • Fall 2013
continued from page 8 To increase apple wine quality, two or more apple varieties are often blended together into one wine. Winemakers can also make these apple varieties into wine separately, and then “back blend” them (i.e., blend two different wines) later to create a more balanced and unified apple wine. Try: Applewood Winery’s Apple Blossom Blush, a unique blend of apples and grapes; Baldwin Vineyards Apple Wine made from three varieties; and Brookview Station Winery’s Whistle Stop White, a semi-dry apple wine.
continued from page 8
But older folks are reluctant. They’re set in a certain palette, especially for reds.
BILLY RATTNER Billy Rattner can make you laugh. After all, he did perform with the Second City troupe in Chicago after college. But ultimately, he found his calling behind the bar at Chef Peter X. Kelly’s Freelance Café. More than 20 years later, he’s now a sommelier and the wine director of Xaviars Restaurant Group. Under his watch, the group has won several awards for its wine list, including Wine Spectator’s “Best of Award of Excellence.” Rattner grew up in Rockland County, and now lives in Tappan, where he enjoys making homemade pizza with his daughter. Q: You’re a Hudson Valley native. How do you describe the region’s winemaking culture and capabilities when you’re out in the world? A: The first words out of my mouth usually are: ‘Just you wait…’ and I mean that in two different senses. One is that if you have not tasted wine from the Hudson Valley, you will be so pleasantly surprised at the diversity and quality. The other being that the Hudson Valley is still in its infancy as a wine region. The attention currently being lavished upon the Finger Lakes may be a peek into the Hudson Valley’s future as more vineyards are planted, as we discover more about the best varietals suited for specific sites, and as winemakers continue to push the envelope for quality and a sense of place for the wines grown in the Valley. Q: What do you look for when selecting a wine for the restaurants? Are your customers requesting more local wines? A: Our guests are becoming more and more aware of the wine region that surrounds them as each vintage goes by. We have a terrific staff that embraces the Hudson Valley wine and food culture and will go out of their way to recommend regional wines to our guests. We take a balanced approach to offering wines from the classic regions, as well as from undiscovered regions, or grapes, or styles. Above all, the wines must become a continued on page 11 10
HUDSON VALLEY WINE • Fall 2013
PHOTO: Michael Polito
Q: On your blog, you’ve said that New York wineries should “stop messing around with what could grow and focus on what should grow.” What does that mean for Hudson Valley winemakers? A: I know the regional wineries, and I’m encouraging them to create two distinct brands. Blends do sell, so sell them under one label. Put the pure vinifera with identifiable flavors under a separate label. Stick with the region’s strongest flavors – Pinot Noir, Riesling, Cab Franc and Chardonnay – rather than trying to market Seyval Blanc or Baco Noir.
Pears The varieties used to make pear wines include many that were developed in Europe, New England, and the Hudson Valley, including Bosc (Belgium), D’Anjou (France), Bartlett (England), Seckel (Pennsylvania), Highland (New York) and Lawson (Ulster Co.). Each distinctive pear variety can add its own unique set of flavors to a pear wine. Try: Brookview Station’s semi-dry pear wine, Oh What A Pear. Peaches and Plums Peaches, which in the past had been a secondary fruit crop in the Hudson Valley, have been increasing in popularity. Varieties grown in the Hudson Valley include, Brighton, Champion White Peach, Elberta, Hale Haven, J.H. Hale, and Red Haven. Try: Glorie Farm Winery’s Peach Wine, a semisweet wine made from 100% fresh local peaches.
Peach Wine NEW YORK 12542 * 845.236.3265 w
Raspberries The Hudson Valley was also a national center for raspberry production at the turn of the 20th century, though most of the production was devoted to the fresh fruit market. Varieties of raspberries, many of which were developed in the Hudson Valley, included Cuthbert, Hudson River Antwerp, Newburgh, Empire, Coutant, Highland Hardy, Marlboro, Perfection, and Pride of the Hudson Valley. Some of these have made it into Hudson Valley wines. Try: Baldwin’s Raspberry Wine, made from black raspberries. Blackberries and Strawberries In addition to raspberries, the Hudson Valley grows many blackberry varieties, mostly grown for the fresh fruit market. But increasingly these berries are also finding their way into dessert wines and spirits. Similar to blackberries, strawberries are commonly grown in the Hudson Valley and used in the production of wine. Try: Applewood’s sweet/ tart Blackberry Wine; Baldwin’s renowned Strawberry Wine, made from 100% fresh strawberries; Brookview Station’s sweet Strawberry Sunrise; and Adirondack Winery’s Strawsling, a strawberry Riesling.
continued on page 59
part of a list that will offer the most diverse and intriguing pairings for the Chef ’s menus.
THE HUDSON VALLEY
he Hudson Valley’s beverage industry is as hard to keep up with as the ever-changing colors of leaves this season. While the wineries will proudly be displaying the awards they’ve garnered over the summer, they will also be releasing new wines that have been aging in their bottles until now. Winemakers are busiest this time of year, and it’s exciting to watch as grapes are brought in from the vineyard, or take part in the “crush,” or one of the many events and activities happening at the wineries. Grape stomping, harvest parties, Halloween bashes, pig roasts, apple fests, vineyard tours, and even pumpkin chucking (!) are some of the events taking place every weekend. Craft brewers and cider makers are also caught up in the harvest hubbub introducing new beverages with pumpkin, apple, and other fall flavors. Tasters always win as local distillers fashion deliriously delicious cocktail recipes with the latest offerings in their tasting rooms. Savor each warming sip – soon a chill will grow in the air and the trees will become bare once again.
WARREN WASHINGTON SARATOGA
While fall is a beautiful time to visit the Hudson Valley, the spirit of the season doesn’t end with the first snowfall. Many of the wineries, distilleries and breweries are open year round, and ready to welcome you for the holidays!
Whether it’s the sights, the tastes of this season or a love of local beverages that bring you to the Hudson Valley, no beverage seeker should navigate without this copy of Hudson Valley Wine Magazine – a necessary resource to more than 25 of the region’s craft beverage makers, from just north of New York City to the Adirondacks. With introductions to the latest releases of wines, ciders, beer, and spirits to try, profiles of the beverage makers and photos of each location, these pages are also a guide to events and happenings. The map on the last page will help you plan your trip.
OF THE HUDSON VALLEY
Q: Which wines are on your list of local favorites to watch? And have any locally-produced spirits caught your attention? A: Look out for 87 North from Robibero Family Vineyards; Black Bear Cabernet Franc from Bashakill Vineyards; and Old Vine Baco Noir from HudsonChatham Winery. As for spirits, at Warwick Valley Winery & Distillery they are producing a pear eau-de-vie that I have blind-tasted next to some of the best of France, and it has shown beautifully in that company. I was also blown away by the Solera-Aged Bourbon from Hillrock Estate Distillery.
WINERIES & DISTILLERIES
Q: Speaking of pairings, which ones from the Xaviars restaurant menus do you especially enjoy? A: The local quail saltimbocca with Millbrook Vineyard’s Pinot Noir; Murray’s Hudson Valley Chicken with Clinton Vineyards’ Seyval Blanc; and Millbrook venison alongside Sky Island Red from Whitecliff Vineyards.
continued from page 10
Orange Applewood Winery ..................12 Brotherhood Winery ................14 Clearview Vineyard .................16 Palaia Vineyards ......................18 Warwick Valley Winery & Black Dirt Distillery .................20
Dutchess Wine Trail
Hudson Berkshire Upper Hudson Valley Wine Beverage Trail Trail
Columbia Hudson-Chatham Winery ........42 Tousey Winery .........................44 Rensselaer Brookview Station Winery .......46 Meadery Helderberg Meadworks ...........48 Distilleries Catskill Distilling Company......50 Harvest Spirits .........................52 Hillrock Estate Distillery ...........54 Tuthilltown Spirits Distillery......56 Upper Hudson Valley Adirondack Winery ..................60 www.hvwinemag.com • Fall 2013
Shawangunk Wine Trail
Dutchess Millbrook Vineyards & Winery..40
KEY TO SYMBOLS:
Ulster Baldwin Vineyards ...................22 Benmarl Winery .......................24 Brimstone Hill Vineyard ...........26 Cereghino Smith......................28 Glorie Farm Winery .................30 Nostrano Vineyards NEW!.......32 Robibero Winery......................34 Stoutridge Vineyard .................36 Whitecliff Vineyard...................38
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.
MEET THE WINEMAKERS
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.
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.
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.
HUDSON VALLEY WINE • Fall 2013
WHITE WINES RIESLING SEYVAL/CHARDONNAY SEYVAL/CHARDONNAY RESERVE SUMMER FIELDS TRAMINETTE VIDAL WAWAYANDA WHITE
When you visit APPLE BLOSSOM BLUSH
Applewood, you get to RED WINES CABERNET FRANC HARVEST TIME I N T E R N AT I O N A L R E D MERLOT OBR (OAK BARREL RESERVE)
FRUIT WINES BLACKBERRY BLUEBERRY RUBY’S KISS
CIDERS NAKED FLOCK HARD CIDER (Original, Draft, Pumpkin, Citra, Cassis)
taste wine right where it comes from... 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 the 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 5 T H A N N UA L H A R D C I D E R EXPERIENCE!
Naked Flock, our line of true Hudson Valley hard ciders, will be starring in the 5th Annual Hudson Valley Hard Cider Experience on Saturday, November 2 and Sunday, November 3, from 12:00–5:00PM. This year our annual cider and food pairing event will feature our Original and Draft hard ciders along with our Pumpkin Cider, which is made with fresh roasted sugar pumpkins for authentic flavor. Our newly released Citra Cider will also be paired with seasonal creations from our Chef. Citra cider is made with citra hops resulting in a crisp taste with a burst of citrus and a subtle hoppy bite.
OUR FLOCK CONTINUES TO GROW
Naked Flock, a hard cider without compromise, continues the flight and is currently available in bars, restaurants and shops as well as at special events that celebrate the craft beverage movement, across New York State. Beaks down, bottoms up!
OWNERS Jonathan and Michele Hull
ADDRESS 82 Four Corners Road Warwick, NY 10990
WINEMAKER Jonathan Hull
EVENTS (Check website and Facebook for new
Free Music in the courtyard every Sat & Sun 2–5PM. Cider Café open for lunch Sat & Sun 12–4:30pm Sept & Oct Apple and pumpkin picking,
WEBSITE www.applewoodwinery.com OPEN Mar–Dec: Fri–Sun, 11am–5pm July & Aug: Fri & Sun, 11am–5pm; Sat, 11am–6pm TASTING FEES $6 per person
releases and unplanned wine and food pairings)
wagon rides through the orchards, puppet shows and face painting for kids. The Wine garden is open for full wine tastings. Live music on the weekends.
Nov 2–3 Hudson Valley Hard Cider
Experience. Cider and wine tasting, seasonal food pairings created by our in-house chef, and live music.
FROM NYC & NJ: 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.
VINEYARD APPLEWOOD WINERY
ACREAGE 10 acres PRODUCTION 6,000 cases
FROM ALBANY, KINGSTON, NEWBURGH & CONNECTICUT: Take the New York State Thruway (I-87) South to Exit 16 Harriman (Woodbury Commons). Then same as above.
www.hvwinemag.com • Fall 2013
BROTHERHOOD, AMERICA’S OLDEST WINERY
WHILE THE FIRST HALF OF 2013 seems to have gone by in a flash, it hasn’t passed by completely without some new and exciting developments. Amidst the record heat wave we experienced this year, Brotherhood has achieved a record recognition of our own. We were awarded the 2013 TripAdvisor Award of Excellence for our continued commitment to providing our guests a fun, memorable, and pleasant experience which garnered enough positive reviews from our visitors to rank us among the Top 10% of properties WORLDWIDE. We would like to thank all of our loyal fans and visitors who took the time to rate us on TripAdvisor. We are very proud of this achievement and will strive to exceed expectations in the coming years. With 2014 quickly approaching, we are looking ahead to a year of merriment and cheer while we celebrate another milestone, our 175th Anniversary. Be on the lookout for our newsletters WHITE WINES and posts on Facebook so you can celebrate with us! We are also proud to announce the release of a new product. It’s a sparkling Chardonnay called “B Sparkling”. It is delicious by itself or as a base for your favorite sparkling cocktails like Mimosas, Kir Royales or Champagne punches. It’s priced at just under $11 so it is at the perfect price point for the back-to-school bashes and book club meetings! Our Live Music in the Courtyard series will continue in September with our annual grape stomping contests—always fun for groups and the family! Our big fall event is our Halloween Costume Ball in our underground cellars. This continues a tradition of conjuring spirits of old and young, and partying into the night with great music and dancing!
CHARDONNAY DRY RIESLING RIESLING
RED WINES CABERNET SAUVIGNON MERLOT PINOT NOIR
SPARKLING Our tours and tastings run full schedule through December from 11am to 5pm, Sunday through Friday, and 11am to BLANC DE BLANCS 6pm on Saturday. Tours go out as groups gather, so stop by SPARKLING WINE and sign up for the next tour at your leisure. (Groups larger GRAND MONARQUE than 20 people are by appointment). Tasters have the choice of a traditional or stemless tasting glass, and we now have (Limited Release) Brix chocolates and artisanal cheese selections available for purchase to enhance your tasting experience. Vinum Café PORT located on our grounds has lunch and dinner menus for you to extend your visit and dine on-site. Grand Monarque Hall RUBY PORT is currently THE premier destination in the Hudson Valley for weddings and fancy affairs. Our tasting room showcases a variety of vintage and modern accent pieces and is home to Fieldstone Gallery at Brotherhood Winery where we host several local art exhibitions throughout the year. Our gift shop also is a menagerie of accessories, décor, apparel and knick-knacks, great for last minute presents or hostess gifts. Our millennial fans will appreciate our presence on various social media outlets. Check in on Foursquare, follow us @brotherhoodwine on Twitter, tag us on Instagram: #brotherhoodwinery and check out our Pinterest boards under Brotherhood, America’s Oldest Winery to see cool pieces of history, share recipes and learn more about our wines. Oh, we are still on Facebook too, so make sure to “Like” us there to hear our news first! Brotherhood continues with our monthly promotions for our newsletter subscribers. We feature select wines each month and offer deep discounts for online purchases that are only available to newsletter subscribers, so join the elite “Brotherhood” by signing up today!
PHOTOS: Tomas Donoso
HUDSON VALLEY WINE • Fall 2013
MEET THE WINEMAKERS Cesar Baeza began his early winemaking days at Brotherhood in 1976. After traveling to some of the most notable wine regions in the world as an agro-engineer and enologist, Cesar returned to Brotherhood in 1987 to re-introduce vinifera varieties to the New York scene. Cesar has over 40 years of experience world-wide working in a number of countries including Spain, France, Russia, South America and areas in Eastern Europe. Mark Daigle is our production manager, engineer, and is also referred to as “The Fixer”. When Mark isn’t keeping our bottling lines running smoothly, he can often be found in the workshop, operating heavy equipment and supervising the production lines. Mark’s extensive background includes working in the vineyards of Chappelet in Napa Valley, Maison Bertrand Novack in Champagne, France, and in the cellars at Chanson Pere èt Fils in Beaune, France. His global winemaking experience, dedication, unique talents, and over 30 years of experience at Brotherhood is a critical component to our wine making team. Winemaker Bob Barrow, who works directly with Mark and Cesar, graduated from Virginia Tech with a BS in Biology and a Chemistry Minor in 1998. He worked both in 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 lab and the cellars creating Brotherhood’s blends, and riddling or disgorging our Méthod Champenoise sparkling wine. In the fall, he can be found on the crush pad with Mark, pressing the tons of grapes that Brotherhood processes every year. Daniel Alcorso, an ex-pat from New Zealand, whose broad capabilities in still, sparkling, and fortified winemaking has bolstered our dynamic trio of professionals. Daniel received his BS in Agricultural Sciences with a major in Oenology from The University of Adelaide in Australia. He began his work experience as a cellarhand at Southcorp Wines, Wynns Coonawarra Estate and Lindemans Wines, followed by Corbans Wines in Gisborne, New Zealand. Daniel became manager and winemaker at Tarara Winery, then on to Casella Wines where he was the senior vintage winemaker. He then came to the US where he was a winemaker at Crown Valley Winery in Missouri. Daniel has been at Brotherhood for one year now.
IN THE SPOTLIGHT B SPARKLING
A new release which has the perfect balance of crisp acidity and a hint of light fruit combined with a dose of fine bubbles, makes this a classic companion to brunch and other elegant celebrations.
This medium-bodied red has aromas of black cherry and pepper with medium tannin. It is a wonderful addition to grilled meats with caramelized crusts and Gorgonzola cream sauce.
R U BY P O RT
Grab you favorite cigar and a snifter to enjoy this silky smooth port with hints of fresh fruit and oak after a long dinner. It’s a great companion to the brisk fall weather as it warms you up from the inside.
VINEYARD BROTHERHOOD WINERY
ACREAGE 40 acres
ADDRESS 100 Brotherhood Plaza Drive Washingtonville, NY 10992
PRODUCTION 50,000 cases
PHONE 845-496-3661 FAX 845-496-8720 EMAIL firstname.lastname@example.org WEBSITE www.brotherhood-winery.com OPEN April–December: Sun–Fri, 11am–5pm Sat, 11am–6pm
GETTING HERE 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.
MANAGER Hernan Donoso, President WINEMAKERS Mark Daigle, Bob Barrow, Daniel Alcorso
EVENTS (check website for more information) Live Music in the Courtyard weekend afternoons Sept Grapestomping Weekends Oct 25 Halloween Costume Ball, 7pm Nov–Dec Wreath Fineries Dec 6 Holiday Tree Lighting, 7pm
CLOSED Thanksgiving, Christmas Day, New Year’s Day
OWNER Chadwick, Castro and Baeza Families
TASTING FEES $7 with glass TOURS $10 tour, tasting and glass
www.hvwinemag.com • Fall 2013
KAREN WANTED TO BE A FARMER and Frank “thought” he was retired. That’s how it started. We set out to make quality wines from organically grown grapes. No easy task. First we needed the property. Wanting to be close to family and friends we decided on Warwick, a farm-friendly town familiar to Karen since her youth. Finding a great spot, we moved here in October 2004. We WHITE WINES asked Steven McKay, the Small Fruit & Grapes Extension Educator from Cornell Cooperative Extension to visit our ESTATE property and give us some advice. After having dirt core samCAYUGA WHITE ples evaluated, it became apparent that this was an ideal site ESTATE DIVINIT Y for grape vines. A heavily-wooded, two-and-a-half acre sec( NY81) tion was cleared with the help of Mark Malosay, a local landscape expert. The following year, in 2007, we purchased ESTATE S E Y VA L B L A N C a John Deere tractor, put down three tons of lime, three-bottom plowed, rototilled, dug more than nine hundred holes, ESTATE TRAMINETTE and with the help of family and friends planted nine hunESTATE dred grape vines on our sloping hillside.
In the spring of 2008 we began putting up the steel trellis system, and a seven-foot-high fence around the vineyard. The vines started to grow fast and we took off most of the fruit as fast as we could, putting energy back into the vines. We harvested a small amount of the Cayuga White grapes and made our first ten bottles of wine. Karen personally crushed them with her feet and we squeezed the grapes through cheese cloth and fermented the juice in glass carboys. The following year we received a Gold award for that wine in the amateur competition of the Hudson Valley Wine and Grape Association. Since then we have received seven awards for our wines.
RED WINES ESTATE BACO NOIR ESTATE CABERNET FRANC CABERNET FRANC CABERNET SAUVIGNON MERLOT MONET (Bordeaux-style
Our New York State Liquor License arrived on August 26, blend) 2010 and we began selling our wines under a canopy outESTATE NOIRET doors. The following year we joined the Florida Farmers Market. Then in the summer of 2012 we broke ground for our 3,800 square-foot winery, and the new wine tasting facility is open. The new building will allow us to produce more wine of an even higher quality. We will be open every Saturday and Sunday, from April to December, 12pm to 5pm, with live music from 2pm to 5pm. The new facility will be available for rentals for up to 88 people inside, and another 50 people on our beautiful covered porch. We will be selling our dry wines, as well as wines and hard apple ciders from other wineries in the Hudson Valley. Free tours of the winery and vineyard will be available. Clearview Vineyard is also proud to announce they are new members of the Shawangunk Wine Trail! From the sweat of our brow and from our hearts to yours, we hope you enjoy our little slice of heaven – Clearview Vineyard.
HUDSON VALLEY WINE • Fall 2013
MEET THE WINEMAKERS Frank was an educator for 29 years teaching programing, computer applications and retailing, and retired in 2001. Karen has 36 years of work experience as a sonographer, consultant and sales associate, presently working in a large cardiovascular practice in the Hudson Valley. Both Frank and Karen are avid hikers, campers, motorcyclists, skiers, and work out regularly. They have both climbed mountains in Vermont and Alaska, and all 46 high peaks in the Adirondack Mountains making them official “46er’s.” Frank served in the United States Air Force, is an Assistant Scoutmaster and an officer with the Knights of Columbus. “We wanted to establish a business that reflected our love of learning, business skills and adventurous spirit. We also love to relax and enjoy good wine. So, we combined the two.” They attend many seminars, field demonstrations, and get help from fellow vintners including the experts at Cornell Cooperative and their good friend Paul Deninno, owner and operator of BashaKill Vineyards. “It takes experience and help to produce truly great wines,” says Frank. “We strive for the best, learn from our mistakes and keep on trucking,” adds Karen. Today, Clearview Vineyard produces twelve different dry wines – eight estate and four from Long Island grapes. Five hundred cases of wine are available for sale this year. The new winery will now allow plans for 1,200 cases next year and about 2,000 cases in 2015. “With the help of family, friends, laborers, apprentices and a lot of help from God, we offer you Clearview Vineyard and wines, and a promise to keep improving and creating quality.”
IN THE SPOTLIGHT MONET
Monet is a Bordeaux-style blend of Cabernet Sauvignon, Cabernet Franc and Merlot that we made for the first time in 2011. The wine is a smooth, full-bodied red wine with a long finish that pairs well with beef, a number of cheeses, and many hearty meals. The wine was named after our cat “Monet,” whose picture is on the label.
E STAT E S E Y VA L B L A N C
The Estate Seyval Blanc is a full-bodied, dry white wine made from our organicallygrown grapes. It has aromas of apples, citrus and melons and is often compared to Sancerre which is produced in France’s Loire region. M E R LOT
MANAGER Frank and Karen graessle
ADDRESS 35 Clearview Lane Warwick, NY 10990
WINEMAKERS Frank and Karen graessle
EVENTS (check website for more information) For a complete list of events visit: www.shawangunkwinetrail.com
EMAIL email@example.com WEBSITE www.clearviewvineyard.com OPEN Sat–Sun, 12–5pm CLOSED Christmas through March TASTING FEES $5.00 includes 11oz. wine glass TOURS Free ACREAGE 10 acres
GETTING HERE Clearview vineyard is only 12 minutes south of Route 17 in Chester, NY and 18 minutes from Woodbury Commons. FROM NYS THRUWAY (I-87): Exit 16, the “Woodbury/Route 17” exit. Stay on Route 17 West for 9.1 miles to Exit 126 and turn left onto Route 94. go 4.3 miles until you come to a light in the village of Florida and turn left. Continue 2.7 miles until you see garden State Koi on your right and then drive another 100 yards and turn right at the Clearview vineyard sign. go 400 feet to the end of the road and enter the iron gate to the winery.
Our Merlot was also produced for the first time in 2011 from grapes grown in the North Fork of Long Island. We buy the grapes and bring them to our winery and produce the wine here. The wine has a rich, full aroma with a smoky/earthy taste and a long finish. It goes great with lamb, duck, and many robust foods.
VINEYARD CLEARvIEW vINEYARD
PRODUCTION 500 cases OWNER Frank and Karen graessle
www.hvwinemag.com • Fall 2013
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.
WHITE WINES CHARDONNAY IRENE White blend
CABERNET FRANC Estate grown
LEMBERGER Estate grown
tasting experience should be relaxed and a bit
more “laid back” than
a usual wine tasting...
people are always
HARD CIDER & SANGRIA On Tap
commenting on the great
MEAD Honey Wine Seasonal
HUDSON VALLEY WINE • Fall 2013
We believe that your
MERLOT PINOT NOIR SERIOUS RED
PINK WINE SLUSHIES
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.
U VA S E C C A 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!
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.
JOYFUL PINK 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 our 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 and antipasto platters, smooth and creamy Brie, our personal-sized thin-crust pizzas, and more.
MEET THE WINEMAKERS
“vibe” of our place.
IN THE SPOTLIGHT 2 0 0 8 CA B E R N E T F R A N C
Our award-winning wine from our own vines. Cabernet Franc is the parent variety of Cabernet Sauvignon and has hints of black pepper, but with a smoother, less bold flavor than a Cab Sauvignon. Fruit comes forward, and a hint of smoke makes this a perfect wine for meats, as well as pasta. Try it at your next BBQ. 2 0 0 7 M E R LOT
This vintage is a surprise to most people who say, “Oh, I don’t like Merlot.” Then, when they try it they are amazed. It is well balanced with just the right amount of oak and dryness, with a smooth middle-mouth feel. Perfect for sipping while watching a band play…
…is Strawberry Mead! Mead is our honey wine, fermented from local honey. We add strawberries and flavor to get this lovely, sweet strawberry wine. A big hit here, and if you have a sweet tooth, this is the wine for you! Huzzah!
OWNERS Joe and Jan Palaggi
ADDRESS 10 Sweet Clover Road Highland Mills, NY 10930 PHONE 845-928-5384
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 (firstname.lastname@example.org) WHOLESALE INQUIRIES email@example.com
WINEMAKERS Joe (and son) Joe Palaggi
EMAIL firstname.lastname@example.org WEBSITE www.palaiavineyards.com OPEN Jan 1–Memorial Day: Fri–Sun Memorial Day–Dec 31: Open daily CLOSED New Years Day, Easter, Thanksgiving, Christmas Day TASTING FEES $5 for 6 wines TOURS By appointment only ACREAGE 32 total, 10 in vines
EVENTS Live music every weekend – all year! For more on events and music check the website. Aug 17 Annual Woodstock Festival featur-
ing Rob Schiff at 3pm. “Back to the garden 1969” from 7–10pm, $5pp.
Charity Pig Roast and Neil Young Festival, $10pp.
Sept 21 Harvest Festival. grape stomp,
hayrides, facepainting, tarot reading, vendors, food, drinks, ice cream, cider, doughnuts, music and more, 10am–5pm, $15pp (kids free).
Sept 28 Pumpkin Chuckin’. See a real
trebuchet! All ages welcome, prizes for distance, 3pm.
PRODUCTION 2,000 cases
www.hvwinemag.com • Fall 2013
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.
VINEYARD PALAIA vINEYARDS
WARWICK VALLEY WINERY & BLACK DIRT DISTILLERY
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. WHITE WINES 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. 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.
CHARDONNAY PINOT GRIS RIESLING
RED WINES CABERNET FRANC CABERNET SAUVIGNON PINOT NOIR
FRUIT APPLES BLACK CURRANTS CHERRIES PEARS STRAWBERRIES
Warwick Valley Winery is the perfect place for the perfect “Country Wedding” or any private party. For information, email Randy at email@example.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 so enjoyable.
PHOTOS: Carol Bates/Bates Photography, Inc. (center, opposite page)
HUDSON VALLEY WINE • Fall 2013
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 New York 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.
Warwick Valley Winery is the perfect place for the perfect “Country Wedding” or private party.
IN THE SPOTLIGHT
In March 2012, the Black Dirt Distilling Co. was formed and will take over the distilling operations of the Warwick Valley Winery and Distillery. A 4,000 square-foot whisky and apple brandy distillery was constructed, and a custommade, 60-foot tall copper still was installed at the new production facility in Pine Island, NY.
THE ESSENTIALS VINEYARD WARWICK vALLEY WINERY & BLACK DIRT DISTILLERY ADDRESS 114 Little York Road Warwick, New York 10990 PHONE (845) 258-4858
The co-founders and managing partners, Jason Grizzanti and Jeremy Kidde, anticipate being fully operational in September 2013. The new still will be used in the production of Black Dirt Bourbon and Black Dirt Apple Jack, two signature products in the distillery’s repertoire.
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.
EMAIL firstname.lastname@example.org WEBSITE www.wvwinery.com OPEN 11am–6pm, daily Bakery/Café open Friday–Sunday, 12pm–5pm
PRODUCTION 125,000 gallons 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
FAX (845) 258-6055
ACREAGE 60 acres
CLOSED New Years Day, Easter, Christmas TASTING FEES $5 includes glass TOURS Call for info
www.hvwinemag.com • Fall 2013
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. 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.
WHITE WINES CHARDONNAY J O S E P H ’ S V I N TA G E Semi-sweet Riesling
MIST DI GRECO
BLUSH WINE BLUSH
RED WINES CLARET EMBERS Soft, fruity red
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 over the years. The Black Raspberry Wine, alone, has won numerous gold medals in wine competitions, including the 2013 Gold Medal at the International Eastern Wine Competition. Most recently, Baldwin Vineyards garnered three gold medals for all three berry wines: Double Gold for their Strawberry Wine; and Gold for their Raspberry Wine and Trilogy (Red Raspberry) at the Finger Lakes International Wine Competition, making them the best fruit wines in the competition of more than 3,500 entrants! Their Strawberry Wine and Trilogy was also awarded a Silver Medal at the 2013 San Francisco Chronicle Wine Competition, and they won Best Fruit Wine in New York State at the New York Food and Wine Classic in 2012.
FRUIT WINES ANTHONY’S VINTAGE Light sparkling
APPLE RASPBERRY STRAWBERRY TRILOGY Red raspberry
SPARKLING MEMORIES Brut Champagne
DESSERT WINES LATE HARVEST
The Baldwins’ philosophy on fruit wines, which began a RIESLING trend throughout the entire Northeast, was to vinify fruit PORT wines as premium varietal wines, rather than the old traditional method 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.
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. 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.
HUDSON VALLEY WINE • Fall 2013
IN THE SPOTLIGHT ST R AW B E R RY, C H O C O L AT E & W I N E F E ST I VA L S
Recognizing that wine goes best with food, the Baldwins started a tradition in 2006 to have frequent Strawberry, Chocolate & Wine Festivals, which involve tasting twelve 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, strawberry shortcake with Brut Champagne or Late Harvest Riesling, or chocolate desserts with Strawberry or Black Raspberry Wine.
The Long Beach Grand Cru International Wine Competition awarded a Gold Medal to both the Strawberry Wine and Trilogy. In July 2013, the Strawberry Wine was also awarded the Chairman’s Award for Best of Category, and the Beverage Testing Institute awarded both the Strawberry Wine and Trilogy 88/100 points –“highly recommended.”
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.
ACREAGE 37 acres
ADDRESS 176 Hardenburgh Road Pine Bush, NY 12566
PRODUCTION 2,000 cases
PHONE 845-744-2226 FAX 845-744-6321 EMAIL email@example.com WEBSITE www.baldwinvineyards.com OPEN Aug & Oct: 7 days a week, 12pm–5pm Apr 20–Dec 30: Thurs, Fri, Sat, Sun 12pm–5pm
R EC E N T AWA R D S
VINEYARD BALDWIN vINEYARDS
OWNER Pat and Jack Baldwin MANAGER Pat and Jack Baldwin WINEMAKERS Pat and Jack Baldwin EVENTS Strawberry, Chocolate & Wine Festivals: Enjoy 12 of our wines and 3 different strawberry/chocolate desserts, engraved tasting glass. $12pp or FREE with purchase of 6 bottles of wine. 12–5pm. Sept: Labor Day Weekend (Aug 31; Sept 1–2) Oct: every weekend
CLOSED Easter, Thanksgiving, Christmas TASTING FEES $7 for 8 wines, includes tasting glass TOURS Not available
gPS co-ordinates are -74.293735, and 41.618957.
www.hvwinemag.com • Fall 2013
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 WHITE WINES farmers attracted to this burgeoning industry in the early 1800s was Andrew Jackson Caywood who bought and CATAWBA planted a handsome piece of land high above the river in an CHARDONNAY even older Hudson region grape growing community, datRIESLING ing from 1772. When the community incorporated as the Village of Marlborough, in 1788, a cluster of grapes carved S E Y VA L B L A N C in its seal commemorated its major crop. Caywood became SL ATE HILL WHITE an outstanding viticulturist and leading authority in the TRAMINETTE development of new grape varieties. 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.
ROSÉ DRY ROSÉ
RED WINES BACO NOIR CABERNET FRANC CABERNET SAUVIGNON FRONTENAC MERLOT
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.
HUDSON VALLEY WINE • Fall 2013
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 4,200 cases
ADDRESS 156 Highland Avenue Marlboro, NY 12542
OWNER victor Spaccarelli
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 firstname.lastname@example.org
VINEYARD BENMARL WINERY
MANAGER Casey Erdmann WINEMAKER Matthew Spaccarelli
EVENTS (check website for updated listings) Sept 28–29 Annual Harvest Grape Stomp Festival
OPEN 12pm–6pm, every day
For a list of Shawangunk Trail events go to: gunkswine.com
Annual Harvest Grape Stomp Festival
CLOSED Thanksgiving, Christmas New Year’s Day, Easter TASTING FEES $8 for 6 wines TOURS Our working cellar is open for views ACREAGE 37 acres
Buses please call in advance.
www.hvwinemag.com • Fall 2013
BRIMSTONE HILL VINEYARD
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.
WHITE WINES 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.
CAYUGA WHITE CHARDONNAY RIESLING S E Y VA L B L A N C VIDAL BLANC
make distinctive regional wines,
CABERNET FRANC NOIRET VIN ROUGE
which we are proud of.
Brimstone Hill has worked to
DOMAINE BOURMONT S PA R K L I N G W I N E
HUDSON VALLEY WINE • Fall 2013
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 the 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 New York 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
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 For a list of Shawangunk Trail events go to: gunkswine.com
EMAIL email@example.com 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
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.
ACREAGE 10 acres PRODUCTION 625-850 cases
www.hvwinemag.com • Fall 2013
LOCATED IN THE HAMLET of Bloomington, there is a small commercial winery in New York’s Hudson Valley, perhaps the smallest in the state. There is no vineyard at Cereghino Smith and in the tradition of Old World négociants, the winemakers select and source their grapes from small growers in California, New York and Washington State. Inspired by Paula’s WHITE WINE grandfather, Joseph Cereghino, and classic European wineRIESLING makers, Cereghino Smith wines are produced exclusively from vinifera grape varietals.
ROSÉ Emphasis is on quality rather than quantity…grapes being hand-sorted with the vinification process being more artisanal than scientific. To preserve the character, depth and richness of the wine, the preferred method of clarification is simply time and gravity. Cereghino Smith wines are aged in 60 and 80 gallon American Oak barrels and natural cork is used in bottling to insure that the wine can further evolve. In 1999, Paula and Fred started making Zinfandel on Houston Street in a ground floor apartment in New York’s Lower East Side. After four small vintages and honing their winemaking skills in the city, they decided to “go big” and found their dream cottage in the Hudson Valley, a 1784 stone Huguenot house, complete with a couple of acres and a circa-1860 barn with a dirt floor. Just in time for the 2004 crush, the barn was renovated and transformed into a winery.
RED WINES BLAUFRÄNKISCH GRENACHE MOURVEDRE PETITE SIRAH PETIT VERDOT SANGIOVESE SYRAH VA L D I G U I É ZINFANDEL
A little story and perhaps a lesson for new winemakers… EATEN BY BEARS During our first crush in Paula’s NYC apartment, we ran GENOA into a problem with the fermentation process. After deLITTLE HOUSE stemming about 180-pounds of grapes and mashing them ROCK & ROLL RED with a baseball bat in a 50-gallon tank, two days passed with no fermenting action, nada. (We hadn’t added any SUPER HUDSON yeast, nutrients, or sulfites as we were relying on the natuTARRAGONA ral wild yeasts on the grape skins to do their thing.) Luckily, Peter Cereghino (Paula’s dad), was visiting from Seattle and had experience making wine with his dad (Joseph Cereghino). He picked up a pot off the stove, scooped up some of the must, heated it up and poured it back into the tank. Viola, the next day we had our fermentation going wild. Thank you Dad for saving our first vintage with an Old World technique. We wouldn’t be making wine if you hadn’t been with us, encouraging us at every step of the way. Priscilla Cereghino took the photo below of our first crush with Peter, Helga Magi, Paula, and Fred. Salute! Peter Cereghino…June 26, 1922 – June 21, 2013.
PHOTOS: Priscilla Cereghino (above); Jennifer May (center, right); Christina Mae Photography (product, opposite page)
HUDSON VALLEY WINE • Fall 2013
MEET THE WINEMAKERS Paula Cereghino and Fred Smith wear all hats as owners, winemakers, label designers and sales staff, except during crush when they appreciate all the help they can get. With a degree in Art and Philosophy, Paula subsequently found herself in retail and wholesale for many years. Her time at Sherry Lehmann Wine Merchants and Le Du’s Wines proved to be a true wine education and inspiration. Fred’s interest in wine developed while touring Europe as the bassist for influential rock band, Television. He was introduced to fine wines by generous promoters and wine-savvy English roadies. Together Paula and Fred attended lectures and seminars at the New York Horticultural Society, Cornell, and the American Wine Society. Along the way they met oenologists and winemakers who shared their invaluable knowledge and insight. However, the grand teacher of all has been 14 years of hands-on winemaking. When asked the question, “Where’s your vineyard?” the answer is, “We leave the growing to the professionals.” Paula and Fred are winemakers, certainly not farmers, happy to have the freedom to source the grapes that best illustrate their brand. Just as an artisan brewer incorporates Washington State or Belgian hops to make their best beers, Cereghino Smith sources their Petite Sirah and Rhône varietals from the West Coast to craft their best wines. Over the years, Cereghino Smith has become known for their Petite Sirah, a Double Gold winner in the one and only competition entered. As a “winery without borders,” Cereghino Smith’s philosophy and mission is to produce premium wines in New York’s Hudson Valley.
IN THE SPOTLIGHT E AT E N BY B E A R S
This “GSM” blend, a trio of robust varietals featuring Grenache, Syrah, and Mourvèdre, appears on regional restaurant wine lists, including the Culinary Institute of America. The label features the work of William Beard 1825-1900. Our friend Bernie Mooney said, “You’ll get eaten by bears.” when we moved to the Hudson Valley…hence the silly name and fabulous label.
Inspired by the Spanish wines of Jumilla and Monsant, Tarragona is predominantly Monastrell (Mourvèdre) with a touch of Garnacha (Grenache). This medium bodied wine pairs well with roast duck, sausage and game dishes.
WINEMAKERS Paula Cereghino, Fred Smith
ADDRESS PO Box 193 2583 Route 32 Bloomington, NY 12411
EVENTS (check website for more tastings and events as scheduled)
Sept 7–8 Hudson Valley Wine and Food Fest Dutchess County Fair Grounds, Rhinebeck, NY
PHONE 845-334-8282 EMAIL firstname.lastname@example.org email@example.com
Boldt Castle Wine Festival and Farmers Market Heart Island, Thousand Islands, NY
Hop-Scotch & Vine Festival SUNY Sullivan’s Courtyard, Loch Sheldrake, NY
OPEN Tastings by appointment
10th Annual Wine Festival at Bethel Woods
ACREAGE 2 acres
PRODUCTION 500 cases OWNERS Paula Cereghino, Fred Smith
TA R R AG O N A
WINERY CEREgHINO SMITH
Center for the Arts, Bethel, NY Highland Hudson Fest
Foot of the Pedestrian Bridge Highland, NY Pine Bush Farmers Market, Pine Bush, NY Saturdays May 18–Oct 19 Rosendale Farmers Market, Rosendale Community Center, Rosendale, NY Sundays June 2–Oct 27
MANAGERS Paula Cereghino, Fred Smith
Call for appointment and directions: 845-334-8282
www.hvwinemag.com • Fall 2013
GLORIE FARM WINERY
GLORIE FARM WINERY IS LOCATED in the Town of Marlborough and the County of Ulster. Agriculture has been the main focus of this community for over two hundred years. Even today much of the land is covered by successful farms and vineyards. Our proximity to the Hudson River and our sloping topography make it ideal to grow tree fruit and wine grapes. We share nearly the same latitude as the famous wine growing regions of France and Germany, so it is no wonder the Hudson Valley region garners more attention for its wines each year. Our winery was conceived in a love affair between agriculture and wine. We are obsessed with growing fruit and especially wine grapes. Currently, there are thirteen different grape varieties on trellis. Our farm rests on a premium growing site which allows us to produce classic Burgundian-style Seyval Blanc year after year. We consider the white Seyval Blanc grape to be the “Queen of the Hudson Valley.” Cabernet Franc is also at home high on the hillside here at Glorie Farms, yielding us robust vintages year after year.
JUMPIN JAZZ RIESLING S E Y VA L B L A N C R U M P L E P U M P K I N TM SWEET CAROLINE
If you were to visit the Napa Valley of California, you would be greeted by one wine – Cabernet Sauvignon. In the Hudson Valley, you are offered diversity. At our winery you will be able to try a unique collection of estateproduced wines. There will be the usual, the unusual and the eclectic. Our portfolio ranges from dry to semi-dry and sweet; red, white and fruit wines. Each visitor will find something to please them.
DECHAUNAC OAK RED MONKEY CABERNET FRANC 2011 WORLD RED QUARTET JIBBER JABBER C A N D Y A S S R E D TM
Our warm, inviting tasting room is located in a refurbished area of our main barn, circa 1913. Large windows have been strategically placed so that you may enjoy the spectacular, expansive view of the Hudson Valley during your guided wine tasting. We strive to provide visitors with a friendly, approachable atmosphere. We have but one objective – to be sure each visitor leaves having had a positive experience.
FRUIT WINES BLACK CURRANT WINE PEACH WINE
MEET THE WINEMAKERS Winemaking at Glorie is a team effort. A wine’s journey begins in the vineyard. Each vintage gives us a new set of conditions to work with. Our farm staff pamper the vines from March to September, performing the critical tasks of pruning, suckering, shoot removal, leaf pulling and crop load adjustments. Many hours are spent walking the rows of vines, monitoring their progress. Once the grapes are harvested, the second part of our team takes over – the enologist. Kristop Brown handily fills the position. Kristop has now led us through a complete cycle of winemaking, and we are delighted with the results. His attention to detail is yielding wines of distinction. This, in conjunction with his blending skills, will help elevate how Hudson Valley wines are received.
Our winery was conceived in a love affair between agriculture and wine. We are obsessed with growing fruit and especially wine grapes.
HUDSON VALLEY WINE • Fall 2013
IN THE SPOTLIGHT S E Y VA L B L A N C
We could grow Chardonnay, but we believe Seyval Blanc is the “Queen of the Hudson Valley.” From our oldest vineyard, planted in 1983. Ours is made in the classic style – dry and crisp. Our favorite white wine.
Suspense builds for the release of this wine on Labor Day Weekend each year. A semidry white wine infused with pumpkin spice; it pairs perfectly with autumn in the Hudson Valley. We’ll share a couple of great recipes with you, too, because this distinctive wine is more food friendly than you might think.
VINEYARD gLORIE FARM WINERY
TOURS By request
ADDRESS 40 Mountain Road Marlboro, NY 12542
ACREAGE 54 in land, 20 in fruit, 7 of which are grapes
PRODUCTION 850 cases
OWNERS Douglas and MaryEllen glorie
MANAGER Douglas and MaryEllen glorie
WINEMAKERS Kristop Brown and Doug glorie
OPEN Saturdays, Sundays; Monday holidays Apr–Aug, Nov–Dec: 11:30am–5:30pm Sept–Oct: 11:30am-6:00pm
EVENTS For a complete listing of events visit: www.gunkswine.com
2 0 1 1 CA B E R N E T F R A N C
While less famous than its hot cousin, Cabernet Sauvignon, this light-bodied, dry red brings its own dignified suave personality to the table. Delightful flavors of cherry and plum.
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 • Fall 2013
WITH A FOUR-GENERATION HISTORY of fruit growing in New York’s Hudson Valley, Nostrano Vineyards is among the newest grape producers in the region. But don’t let the newness fool you. Grape and tree-fruit growing has been a tradition of the Trapani family since 1943 when Joseph and Benjamin established J&B Trapani Fruit Growers. The farm originally produced nearly 120 acres of grapes, apples, and pears, as well as raspberries, currants and cherries. Seventy years after Benjamin Trapani moved his family from Brooklyn, New York, the farming tradition is continuing to the fourth generation as Joseph Sr.’s grandson, Nicolas Bozzo, established Nostrano Vineyards on the family farm in 2010. Nostrano Vineyards—nostrano in Italian translates to “of our own,” “local,” or “homegrown”—is a family-run vineyard and boutique winery producing mainly estate wines. Our vineyard is planted with Riesling, Cabernet Franc, Pinot Noir, as well as Baco Noir, Frontenac, and Concord. In addition, we have three varieties of seedless table grapes: Canadice Red, Somerset, and Einset.
WHITE WINES At Nostrano Vineyards our lush and strategically plotted vineyards are planted in grid formation permitting an ideal and efficient work environment. As grapes do not tolerate “wet feet,” all of the vines on the property utilize a trickle irrigation system to allow optimum watering schedules during the droughts and hot spells of the Hudson Valley’s summer months. This allows us to regulate the vines’ water intake and also be sustainable – having little to no water waste.
RED WINES BACO NOIR BLEND CABERNET FRANC PINOT NOIR
In addition to the vineyards, we have preserved and restored many of the apple varieties planted at Nostrano. We have an abundance of Red Delicious, Gala, Jona Mac, Cameo, Honeycrisp, and the oldest variety, Wine Sap Stayman. In the future, we plan to use apples from the 45+ year-old Stayman apple trees to produce a Family Original Hard Cider. At Nostrano Vineyards we are passionate about our local resources and farm-totable foods. With an abundance of fruit and vegetables, and a warm comforting ambiance, the vineyard’s tasting room allows you to enjoy the breath-taking views down the valley, overlooking the natural beauty of the estate. The beauty of the property has made it a wonderful location for events to take place. At Nostrano Vineyards, our desire is to provide the perfect venue for your wedding or special event.
Grape and tree-fruit growing has been a tradition of the Trapani family since 1943...
HUDSON VALLEY WINE • Fall 2013
MEET THE WINEMAKER Nicolas J. Bozzo Nic was born and raised on his family’s farm in Milton, New York and attended SUNY ESF at Syracuse University, acquiring a Bachelor’s degree in Landscape Architecture. During his senior year of college, Nic traveled to New Zealand to further his knowledge of Eco-Agricultural Tourism and Winery Design. Interested in sustainability, land management, and the shear beauty of a working landscape, such as a vineyard, Nic saw potential back in the Hudson Valley at his family’s 100+ acre fruit-farm. In 2010, Nic, his father Fred, and Uncle Joe began to replant the land with acres of grape vines. Nic has been utilizing his knowledge to design and establish a modern and rural familystyle vineyard and boutique winery reflecting his family’s heritage. Through Nic’s planting and design techniques, the vineyard invites visitors to view and interact with the property; three ponds and a creek lined with picnic areas, a fire pit, and walking trails encompass the Vineyard Estate.
IN THE SPOTLIGHT F I R ST F U L L E STAT E H A RV E ST – FA L L 2 0 1 3
Check our website for details on our Grand Opening and the release of our first Estate wines in summer 2014.
B AC O N O I R B L E N D
THE ESSENTIALS VINEYARD NOSTRANO vINEYARDS
GETTING HERE FROM THE NYS THRUWAY (I-87): Exit 17 (Newburgh). Take I-84 East to Exit 10. Turn left onto 9W North. Drive 12 miles to the town of Milton. Turn left onto Milton Turnpike/Country Road 10. After 2.2 miles turn left onto Lattintown Road/Country Road 11. After 1.1 miles, turn right onto gala Lane (private road).
TOURS By appointment, fee based on group size
ADDRESS 14 gala Lane Milton, NY 12547
OWNER Nicolas J. Bozzo
VINEYARD MANAGERS Joe Trapani and Fredric Bozzo
BUSINESS MANAGER Kayleigh Marquis
OPENING FALL 2014 Fri–Mon: 11:00am–5:00pm
WINEMAKER Nicolas J. Bozzo
CLOSED New Year’s Day, Easter Thanksgiving, Christmas
Currently in production is a small-batch Baco Noir blend, which will be released this fall.
EVENTS Contact us for private parties, weddings, and special events.
TASTING FEES $7.00 or $10.00 with logo glass
www.hvwinemag.com • Fall 2013
“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, 365 days a year. We can’t make decisions easily and we over-think 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 WHITE WINES what you drink and drink what you like. We like to laugh until we can’t breathe. We think it’s important to be able to 87 NORTH Cayuga White, laugh at yourself. We find things funny that most people Vidal Blanc wouldn’t. We believe you don’t need to know all the answers; no one is smart enough to ask you all the quesCHARDONNAY tions. We think that if your name is on the sign, you RIESLING probably should be in the building. We believe you should learn from others’ mistakes, you can’t live long enough to SERENDIPITY make them all yourself. We don’t have a plan, we have a Seyval Blanc, Chardonnay dream. We are not chasing our dreams; we crush them and put them in bottles.” TRAMINETTE Established in 2010, Robibero Winery is one of New York’s newest wineries, and a 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 New York City. 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 pergolacovered 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. From the tasting room to the cellar, the Robibero family is truly hands-on.
BLUSH NEW YORKIE ROSÉ
RED WINES 87 SOUTH Cabernet Franc, Cabernet Sauvignon, Merlot
HUDSON VALLEY WINE • Fall 2013
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 newly opened Robibero Winery. Kristop and the Robiberos are producing premium artisanal wines that are distinctive to their terroir. All of the wines are hand-crafted 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, handcrafted and not mass produced like posters.”
All of the wines are
handcrafted in small lots
to express unique and
Baco Noir, Merlot, Cabernet Sauvignon
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 on Instagram: @RobiberoWinery.
MEET THE WINEMAKERS
charming vintages, making them very limited in production.
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 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
Double Gold 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)
OWNERS Harry and Carole Robibero, Tiffany and Ryan Selby
MANAGER Tiffany Robibero Selby
WINEMAKERS Kristop Brown and Ryan Selby
GETTING HERE FROM NYS THRUWAY (I-87): Exit 18, New Paltz. 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.
VINEYARD ROBIBERO WINERY
OPEN Jan–Feb: Sat & Sun, 11am–6pm March–June, Nov–Dec: Thurs–Sun, 11am–6pm July–Oct: Thurs–Mon, 11am–6pm CLOSED Thanksgiving, Christmas, New Years Day TASTING FEES $8.00
EVENTS (Check website for full listing of events) Live Music Every Weekend beginning May 18, 2–5pm Sept 28–29 Grape Stomp Festival Tues & Fri
Broadway Farmers Market, NYC, 11:30am–6:30pm
Albee Square Farmers Market, Brooklyn, 10am–4pm
White Plains Farmers Market, Westchester, 8am–4pm
TOURS Saturday & Sunday at Noon
www.hvwinemag.com • Fall 2013
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.
WHITE WINES MUSCAT PINOT BLANC RIESLING VIDAL BLANC
RED WINES PINOT NOIR REFOSCO SANGIOVESE TEROLDEGO
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. 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. Ninety percent of our wines come from very local vineyards. 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.
HUDSON VALLEY WINE • Fall 2013
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. 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 eleven 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 one year to bring out bouquet and surprising complexity. G R AV I TAS
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.
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.
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 firstname.lastname@example.org WEBSITE www.stoutridge.com OPEN Friday–Sunday: 11am–6pm, all year
S E Y VA L B L A N C
VINEYARD STOuTRIDgE vINEYARD
OWNERS 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 • Fall 2013
WHITECLIFF IS RECOGNIZED as “one of the Valley’s most ambitious wineries” by Hudson Valley Magazine. We take pride in being part of a vanguard of innovators who have added European wine grapes, high-quality new hybrids, and complex, Europeanstyle wines to the Valley’s traditional focus on fruit wines and sweet wines. Our 30+ years of planting and experimenting in the vineyard and the wine cellar have shaped a winery with deep roots in the region’s traditions, producing wines that offer variety, depth, and serious fun. The best measure of wine quality at Whitecliff is the fact that we were able to bring a truly prestigious award home to the Hudson Valley from the 2010 San Francisco International Wine Competition, where our Riesling won Best White Wine in Show. In San Francisco that means we beat 1,290 wines from 27 countries and 28 states, in a blind judging by 45 respected judges. We feel that closes the discussion as to whether the Hudson Valley’s local wines can compete on the world stage! A visit to our Tasting Room will let you experience a broad range of wine styles, a sense of what we can do here in New York’s Hudson Valley, and a new experience of what YOU like in wine. Come taste, explore, and enjoy! Whitecliff is: – Regional: reflecting what’s unique about this beautiful Valley – Artisanal: making small, hand-crafted batches with a distinctive outcome – Authentic: real and original – in our case, growing the grapes, making the wine, and selling it, all in the family!
WHITE WINES AWOSTING WHITE CHARDONNAY MOUNTAIN LAUREL WHITE TRAMINETTE
RED WINES RIESLING CABERNET FRANC GAMAY NOIR LAGRANGE MALBEC MERLOT PINOT NOIR RED TRAIL RIDGEWINE RED SKY ISLAND RED (Bordeaux blend)
Whitecliff was voted Best Wine
Place in the Hudson Valley in
2012 in the Times Herald-Record
PHOTOS: Tom Ligamari
HUDSON VALLEY WINE • Fall 2013
MEET THE WINEMAKERS Husband and wife team Michael Migliore and Yancey Stanforth-Migliore have created Whitecliff over the past 30 years. From planting the vines to construction of the tasting room, they have done much of the work with their own hands. As 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, taking inspiration from her previous work as fundraiser for Scenic Hudson, a regional environmental organization. The Migliores are proud to note they are now joined in the business by their son, Tristan Migliore, who currently manages the Wine Club, and wholesale accounts in New York City.
IN THE SPOTLIGHT D E LU X E W I N E RY TO U R S I N O C TO B E R
Every Sunday in October, 3pm We don’t give tours often, but when we do, we do it right! Our tours are guided by one of Whitecliff's owners, so they are personal and full of interesting information about the ins and outs of establishing a family winery. And with the winery full of fermenting grapes in October, you can try your hand at “punch down,” helping to combine the fermenting juice and skins to extract color and flavor. Reservations are encouraged.
THE ESSENTIALS PRODUCTION 6,500 cases
ADDRESS 331 McKinstry Road gardiner, NY 12525
OWNERS/MANAGERS Michael and Yancey Migliore
PHONE 845-255-4613 EMAIL email@example.com
VINEYARD WHITECLIFF vINEYARD
WINEMAKER Michael Migliore
EVENTS (Check website for full listing of events) Every Sunday in October at 3pm
Deluxe Winery Tours with the Owner. These hands-on tours offer the inside story on creating a winery, growing grapes, and making wine.
CLOSED January: Weekdays Feb–May, Nov–Dec:Tues/Wed
Red Wine & Chocolate. Experience two of life’s great pleasures at the same time! 12–5pm
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 • Fall 2013
MILLBROOK VINEYARDS & WINERY
THE WINERY WAS FOUNDED IN 1981 by John S. Dyson, former Deputy Mayor for Economic Development in New York City, as well as former New York State Commissioner of Commerce and Agriculture. It was the first vineyard in the Hudson River Region of New York dedicated exclusively to the production of vinifera grapes. Dyson started growing grapes by planting an experimental acre of vinifera grapes at his family farm in Millbrook. In 1979, he purchased a former dairy farm and converted the 1940s-era barn into an efficiently designed modern winery. Millbrook Winery’s first commercial vintage was in 1985 and today it produces over 14,000 cases of wine a year. Of the estate’s 130 acres, over 30 are now planted with grapes. Approximately half of the vineyard is planted with Chardonnay, and the remainder consists of Tocai Friulano, Riesling, Pinot Noir, and Cabernet Franc. Some of Millbrook’s most highly regarded wines include the Proprietor’s Special Reserve versions of Chardonnay, Cabernet Franc, and Pinot Noir. When the growing season allows, Millbrook also produces five vineyard-designate wines in very limited quantities – Lollipop Hill Tocai Friulano, 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 magnificent views 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. The 2013 growing season will mark the second year of our Winegrowing Bootcamp. Under John Graziano’s watchful eye, students tend to their own personal assigned Tocai vines located in Millbrook’s “Lollipop Hill” vineyard block. Although the 2013 Bootcamp is already in session, keep this unique experience in mind for 2014.
HUDSON VALLEY WINE • Fall 2013
WHITE WINES TOCAI FRIULANO PROPRIETOR’S SPECIAL RESERVE TOCAI FRIULANO LOLLIPOP HILL UNOAKED CHARDONNAY CHARDONNAY CHARDONNAY PROPRIETOR’S SPECIAL RESERVE BLOCK TWO WEST CHARDONNAY DRY RIESLING HUNT COUNTRY WHITE
ROSÉ HUNT COUNTRY ROSÉ
RED WINES 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, California; and Pebble Ridge Vineyards in the North Central Coast region of California, comprising the 560-acre Vista Verde vineyard. John Graziano is the Vice President and Winemaker at Millbrook Vineyards & Winery. John was born and raised in Rye, NY, and attended Cornell University where he studied Fruit Crop Production, including courses in chemistry and viticulture. Cornell’s proximity to the vineyards of the Finger Lakes gave John the excuse to indulge his interest in wine. He graduated from Cornell University in 1981, with degrees in Plant Pathology and Entomology. In 1984, he was asked by John Dyson to be the opening winemaker for Millbrook Vineyards, and he has remained the only wine maker at the winery since its establishment.
IN THE SPOTLIGHT The 2013 vintage will be the first year our recently planted Riesling vines will be producing fruit. While we await the release of our first Hudson River Region Riesling, our winemaker did produce a dry Riesling with Finger Lakes fruit that is currently available for purchase in our Tasting Room.
Our Hunt Country Collection (White, Rosé and Red) is in full release once again with new blends and new label imagery. To support the Millbrook Hunt’s open space goals, Millbrook Winery will make a donation to the Hunt for every bottle of our Hunt Country wines sold at the winery.
THE ESSENTIALS VINEYARD MILLBROOK vINEYARDS & WINERY
ACREAGE 130 acre estate, 30 planted with vines
ADDRESS 26 Wing Road Millbrook, NY 12545
PRODUCTION 14,000 cases
PHONE 845-677-8383 FAX 845-677-6186 EMAIL firstname.lastname@example.org WEBSITE www.millbrookwine.com OPEN 12pm–5pm, seven days a week Memorial Day –Labor Day: 11am–6pm
OWNER John S. Dyson MANAGER David H. Bova WINEMAKER John graziano
EVENTS (Check website for full listing of events) Oct 19 23rd Annual Harvest Party Nov 9 Sip & Sign Book Signing Nov 17 grand Portfolio Tasting
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 guided tour and wine tasting
TOURS Included with wine tasting
www.hvwinemag.com • Fall 2013
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.
WHITE WINES LINDENWALD WHITE RIESLING S E Y VA L B L A N C
BLUSH 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, but also Chelois, Burdin, and some other hybrids. A tasting room was constructed in early 2007, and the Hudson-Chatham Winery opened its doors in September that year. To get started, they tapped into their extensive knowledge of the wines and winemakers of New York State to develop and bring in grapes and blend wines they could fashion under their Hudson-Chatham label. They also established a Paperbirch label for fortified dessert wines, and have a line of distinctive port-style wines, a lovely cassis, and a multiple award-winning sherry. In January 2012, the winery expanded its production area to accommodate additional tanks, and to create a designated area for bottling, labeling, and storage. When this was completed, it allowed them to expand their tasting room into the adjacent building. With fresh paint, new flooring, cabinets, and a great bar fashioned from a single plank just as in the original tasting room, the winery is now able to do tastings in comfort and style for more visitors.
RED WINES BACO NOIR CABERNET FRANC EMPIRE RED HUDSON RIVER VALLEY RED MERLOT
SPARKLING BLANC DE BLANC
HARD CIDER POMME BULLE
PORT The concept behind the Hudson-Chatham Winery is to showcase select New York State wines in an enjoyable setting. PAPERBIRCH Besides the large and airy tasting rooms, guests also enjoy – Highlands Fine Ruby great scenery and views on the property. In its relatively short – Highlands time of operation, the Hudson-Chatham Winery has notched Raspberry Ruby many distinctive awards for its wines, consistently winning – Palladian White medals at the Hudson Valley Wine & Grape Association, the – Bannerman’s Castle Amber Cream New York Food & Wine Classic, the NY State Fair, and the – Cassis Dallas Morning News Wine Competition. Their reds have received scores in the high 80s from Wine Spectator and Wine Enthusiast magazines. In summer 2012, their 2010 Baco Noir Reserve Casscles Vineyard won a prestigious Double Gold medal from the NY State Fair Wine Competition – the only Hudson Valley wine to do so. 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 VALLEY WINE • Fall 2013
MEET THE WINEMAKERS Carlo, Dominique, Dawson & Dylan DeVito, along with Ralph Cooley, crush, blend, and bottle the wines. Longtime New York State 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). The Hudson-Chatham Winery was voted “The Capital Region’s Best Local Winery,” by Capital Region Living Magazine in 2011 and 2012. The winery has been reviewed and highlighted in the New York Times, Wine Spectator, Wine Enthusiast, Snooth, Sommelier Journal, Edible Manhattan and Edible Brooklyn, The Valley Table, Hudson Valley magazine, and many more publications.
The winery has been reviewed and highlighted in the New York Times, Wine Spectator, Wine Enthusiast, Snooth...
IN THE SPOTLIGHT M A L B EC 2 0 1 2
This classic noble grape makes its triumphant return to our wine list. Big and jammy with big soft fruit and soft tannins, this fantastic wine is a lovely medium-bodied red with lots of flavors and low tannins. EMPIRE 2011
Empire is the first New York state superblend. This wine is 33% Merlot from Long Island, 33% Cabernet Franc from the Finger Lakes, and 33% Baco Noir from the Hudson Valley. Unfiltered, and un-fined, the wines are blended, and then aged in three separate lots – French oak, American oak, and stainless steel. When the wine is almost two years old, they are blended, and then bottled, and aged for another 4 to 6 months before release.
2009 SEYVAL BLANC ESTATE BLOCK 1 NORTH CREEK VINEYARD
Made from grapes grown in the Block 1 section of our estate vineyard – North Creek Vineyard – this exceptional wine is made using only 100% Seyval Blanc. It’s also aged in French and American oak. The resulting wine is an incredible, light white wine filled with river stone mineral overtones, and dry, lemony finish.
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.
VINEYARD HuDSON-CHATHAM WINERY
PRODUCTION 4,000 cases
ADDRESS 1900 State Route 66 ghent, NY 12075
OWNERS Carlo and Dominique Devito
PHONE 518-392-WINE (9463) EMAIL email@example.com
MANAGERS Bryan van Deusen, Ralph Cooley WINEMAKERS Carlo Devito, Steve Casscles
WEBSITE www.hudson-chathamwinery.com OPEN Year-round, Friday–Sunday: 12pm–5pm, with additional summer and holiday hours CLOSED Monday–Thursday, but open by appointment
EVENTS (check website for updated listings) Oct 26 Hallowine Nov 16 Bread, Wine & Cheese Dec 15 Desserts & Dessert Wines Dec 28–29 Bubbly Endings & Beginnings
TASTING FEES $5.00 TOURS Occasional ACREAGE 14 acres total, about 5 acres planted
www.hvwinemag.com • Fall 2013
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 more. 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. Our popular Tasting Room, conveniently nestled 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.
WHITE WINES ESTATE CHARDONNNAY ESTATE CHARDONNNAY ESTATE RIESLING
BLUSH CABERNET FRANC REBELLION ROSÉ QUEEN OF CLERMONT THE RIOT
DESSERT WINE CRÉME DE CASSIS
Behind the tasting room? A brand new winemaking facility now stands to ensure we meet our high standards of wine quality. Trying to find us but can’t get to the tasting room? Catch us at farmers’ markets in Kingston and Rhinebeck and 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.
HUDSON VALLEY WINE • Fall 2013
MEET THE OWNERS & WINEMAKERS Winemaker: Since Ben and Kimberly Peacock took over the reins at Tousey Winery early in 2010 they have produced a number of 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, who was initially attracted to the business end of the industry, soon developed 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 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 and expanded to match our high standards of wine quality.
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. D RY R I E S L I N G 2 0 1 2 – E STAT E G R OW N
Fresh pear and peach delight the nose on this complex estate-bottled Riesling. On the palate, a refreshing minerality and great acidity deliver a mouthwatering finish.
CA B E R N E T F R A N C 2 0 1 2
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.
VINEYARD TOuSEY WINERY
OWNER Kimberly and Ben Peacock, Ray Tousey
ADDRESS 1774 Route 9 germantown, NY 12526
MANAGER Kimberly and Ben Peacock
PHONE 518-567-5462 FAX 518-537-6832
T H E R I OT
This proprietary red blend displays red berries on the nose and a pleasant structure on the palate. An approachable wine for all riotous occasions. REBELLION ROSÉ
Rebellion Rosé, made from Blaufränkisch grapes, has a heady nose of intense red fruit. Wonderfully dry, yet fruity on the palate, this wine delivers a deliciously long finish. 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.
EMAIL firstname.lastname@example.org WEBSITE www.touseywinery.com OPEN Friday,12pm–7pm Saturday–Sunday,12pm–5pm CLOSED Monday–Thursday TASTING FEES $5.00 ACREAGE Over 16 acres
WINEMAKER Ben Peacock EVENTS Check our website for updated listings.
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 • Fall 2013
BROOKVIEW STATION WINERY
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 Brookview Station is to craft the best Hudson River Region 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 family farming.
WHITE WINES WHISTLE STOP WHITE OH, WHAT A PEAR POMONA
ROSÉ SUNSET CHARLIE ROSÉ
RED WINES The Brookview Station Winery story begins over a century ago. Goold Orchards, our home farm, was founded in April 1910 when James and Bertha Goold arrived by rail at a small train station in Brookview, New York – 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 of Cornell were eager to apply the latest in agricultural technologies on their new fruit farm. In 2006 the farm grew again when third generation owners Sue Goold Miller and her husband Edward began making wine. That September, the Brookview Station Winery, named for the little whistle stop station where James and Bertha Goold first passed through on their way home, opened its doors. Brookview Station is proud to be a founding member and northern anchor of “The Hudson Berkshire Beverage Trail,” New England’s most diverse interstate beverage trail.
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.
HUDSON VALLEY WINE • Fall 2013
ALL ABOARD RED BACO NOIR FRONTENAC MERLOT
FRUIT STRAWBERRY SUNRISE SCARLOT TA BING THE CONDUCTOR’S CASSIS
HARD CIDER “J O E D A D D Y ’ S ” HARD CIDER – English-Style – Apple-Cranberry
PORT THE PORTER’S PORT
MEET THE WINEMAKER Last year’s grape harvest was the best yet, and the bright spot was our first estate-produced varietal, our Brookview “Frontenac.” This delectable wine is a dry, moderately acidic varietal and seems to have slight cherry notes. The “best part of the 2012 harvest” is now in the bottle, and ready to make its debut when we begin our 103rd apple picking season this Labor Day Weekend. The orchards and vineyards are looking great, and we’re all looking forward to this year’s harvest. We have been pressing fresh apple cider for almost 50 years on our home farm, Goold Orchards. Last spring we began working on our first hard cider, “Joe Daddy’s”. The response has been overwhelming and it has quickly developed a great following. We produce two flavors year-round, English-style cider and Apple-Cranberry hard cider. We also like to make specialty flavors; Pear and Apple-Pomegranate are this season’s small-batch varieties. Stop by… they won’t be around long… Cheers! Ed Miller, Winemaker
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.
W H I ST L E STO P W H I T 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
“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.
PHONE Toll-free: 1-88-TO-uNCORK
O H W H AT A P E A R
OPEN Jan– Aug: Mon–Sat, 10am–5pm Sept–Dec: Daily, 9am–5pm
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
Strawberry Wine. As sweet as a June morn, this wine is “Just-Picked Perfect.” Hudson River Region.
CLOSED New Years Day, Easter, Memorial Day, Independence Day, Thanksgiving, Christmas TASTING FEES $6.00–$8.00 Private/group Tastings – Price varies Available by appointment only TOURS Not available
MANAGER Karen gardy WINEMAKERS Sue goold Miller and Ed Miller EVENTS (Updates at www.goold.com or follow us on Facebook.com/brookviewstationwinery) Sept 12 Sept 21
Taste of Rensselaer County Goold Golden Oldies AntiqueClassic Car Show Oct 2 Senior Health Expo Day Oct 5 Kids Apple-Olympics sponsored by YNN Oct 12–13 The 25th Annual Apple Festival & Craft Show Oct 19 Muttville Comix Dog Circus, 1pm & 3pm Oct 20 Halloween Pets on Parade, 2pm Oct 26–27 Sugarbush Dog Agility Exhibition
ACREAGE 125 total acres; 80 acres are currently under fruit production
CHECK WEBSITE FOR DIRECTIONS: www.brookviewstationwinery.com
www.hvwinemag.com • Fall 2013
HELDERBERG MEADWORKS IS ONE of the newest wineries in the region. It is located in the Helderberg Mountains where fresh water and local honey are used to create the finest mead. We are not only one of the newest, but the most unique. We are one of a precious few “meaderies” in the state who only produce mead. Owner and meadmaker Peter Voelker has been making a variety of meads for many years. In 2010, Peter decided to open the meadery with his wife Kirsten to share what he considers the best mead in the country. While many of you have no doubt seen and tasted the commonly available meads, very few have tasted mead like ours. Heritage Mead is a traditional mead made only from the fermentation of local New York raw honey, and oak-aged as you would expect the Old Norse to have done. The yeast has been allowed to ferment as it will, without stopping or altering the process to tailor the PRODUCTS flavor. This results in a stronger mead that has a certain HERITAGE rawness to it, while having just enough honey sweetness Traditional mead to smooth and balance the flavor. Beverages many centuries ago were stored in oak vessels, and Heritage APPLE MEAD Arrival: Fall 2013 is created in a modern way that imparts that oak vessel flavor. Helderberg’s philosophy is to create a mead that is as close as possible to mead that may very well have been made hundreds, or even thousands, of years ago while using modern equipment and methods. We use minimal sulfites and minimal production handling. This means that each batch is unique. Every harvest of local honey is different, so every batch made will taste a bit different. In order to differentiate batches for our customers, we plan to choose a different color wax top. This serves as our equivalent of a wine’s vintage year. November 2012 commenced the sales of our first and signature mead, Heritage. In less than a year, we have had to triple production in order to meet demand. The customer feedback has been amazing. It seems the time is right for something new and refreshing in the mead market as well as the local wine industry. While Heritage will remain our signature mead, you can look forward to other varieties in the coming years.
HUDSON VALLEY WINE • Fall 2013
MEET THE MEADMAKER Peter Voelker is an engineer by degree and trade. His love for creating something personal and unique combined with a passion for history drove him to begin experimenting with, and studying, mead. He was born in New York and has lived almost his entire life in the Hudson Valley region. He got his start making home-brewed beer as soon as he graduated college, then branched out into other fermented beverages. He settled on mead fifteen years ago, and has been perfecting it ever since. Having discovered through genealogical research that he is a descendant of Harald Fairhair, the King who unified Norway, Peter developed a traditional mead that he would feel honored to raise a toast with his ancestor. In honor of that link, the label for Heritage was designed to include the “Swords in Mountain” monument featuring three bronze swords standing 30 feet tall. The monument was erected in Norway to commemorate King Harald’s historic final battle of Hafrsfjord. Peter, along with his wife Kirsten, handle everything related to the meadery including meadmaking, sales and marketing, bottle, label and website design, down to the manual tasks of pumping honey and bottle washing – all while maintaining their fulltime jobs and raising two active young boys. This time of year is very busy for us, preparing our fall/winter batch for sales and planning for the spring/summer seasons. We look forward to continuing the expansion of Helderberg Meadworks.
IN THE SPOTLIGHT H E R I TAG E
Ranges from 15% to 16% ABV. Heritage can be described as a golden, oaked honey port – even sherry-like. It still has a feral quality to it, since the Vikings did not have wine cellars to condition their mead or modern techniques that some wineries use to stop fermentation when they feel it’s “done.” It can be enjoyed over ice, as you would with a glass of bourbon. It goes well with a hearty meal or even mulled on a cold winter day.
THE ESSENTIALS MEADERY HELDERBERg MEADWORKS
OWNER Peter and Kirsten voelker
ADDRESS PO Box 93 Duanesburg, NY 12056
MANAGER Peter voelker
PHONE 518-795-8964 EMAIL email@example.com
MEADMAKER Peter voelker
Visit our website for locations to purchase our mead.
WEBSITE www.helderbergmeadworks.com OPEN By appointment only PRODUCTION 400–800 cases/year
GETTING HERE Helderberg Meadworks is not open to the public, however a list of retail locations is on our website.
www.hvwinemag.com • Fall 2013
CATSKILL DISTILLING COMPANY
IF YOU ASK DISTILLER Monte Sachs to show you around the Catskill Distilling Company, what you’ll get is half tour, half chemistry lesson. But what is clear, aside from the spirits running through the beautiful, copper stills, is his passion for distilling. It’s a passion you taste in every bottle of Catskill Distilling Company spirits. Located moments from the site of the original Woodstock Music Festival (now Bethel Woods Center for the Performing Arts), the Catskill Distilling Company honors the rich history of the Sullivan County Catskills – a unique blend of tradition and revolution. The Catskill Distilling Company’s spirits, from its inaugural Peace Vodka, a wheat vodka distinctive for both its complexity and refinement, to its Bosco Monte Vecchio Grappa, have garnered an impressive array of awards (see “Spotlight”), and this summer saw the introduction of its newest entrant, Defiant Rye. Recently it concluded an exclusive deal with Brewery Ommegang of Cooperstown, New York, to produce a malt whiskey using the mash from Ommegang’s Hennepin Ale. The water is from the Catskill Mountains, and the New York-grown grains, purchased at a nearby mill, are returned as mash and fed to local farm animals. From the locally grown grains to fruit from local orchards and botanicals grown on site, the Catskill Distillery embodies the spirit of the farm distillery and demonstrates a strong commitment to the local agricultural community.
PRODUCTS CATSKILL MOUNTAIN PEACE VODKA CURIOUS GIN MOST RIGHTEOUS BOURBON WICKED WHITE WHISKEY O N E A N D O N LY B U C K W H E AT S P I R I T BOSCO MONTE VECCHIO GRAPPA DEFIANT RYE
The custom-made copper stills, the work of master European craftsmen, were designed to accommodate a variety of distillation techniques, and you can take guided tours to see just how the Catskill Distillery’s master craftsmen work their magic. A work of art, the stills serve as the backdrop to the tasting room, where you can sample the spirits at the elegant art deco bar from the 1939 World’s Fair in Flushing, Queens. The Catskill Distilling Company is not just a distillery; it’s a destination. And its commitment is not just to the agricultural community, but to the community of artists and musicians who call the Hudson Valley home. Along with its adjacent business, the Dancing Cat Saloon, a restored turn-of-the-century Victorian, the Distillery hosts a variety of musical events from local bluegrass to the world-class Weekend of Chamber Music. The walls of the Dancing Cat and the Stray Cat Gallery, just across the street, are adorned with locally created photographs, pottery, and sculpture, with more, plus antiques and collectibles, at the gallery’s annex, the Store Next Door. From tours and tastings to browsing, dining and music, it’s a day’s adventure.
HUDSON VALLEY WINE • Fall 2013
MEET THE DISTILLER Monte Sachs grew up on a dairy farm in Coastal Connecticut. After graduating from the University of New Hampshire School of Agriculture, he attended veterinary school at the University of Pisa. While studying veterinary medicine, he traveled throughout Italy and learned the art of distilling traditional grappa from an 80 year-old farmworker named Bernardini. This was the beginning of Monte’s appreciation and study of distillation. With the passage of the New York State Farm Distillery Bill, Monte decided to turn his attention from the practice of equine medicine to the art of fine distillation – and so began the planning of the Catskill Distilling Company. Whether it is grain or fruit-based distillates, whiskies, vodkas, grappas, fruit brandies, or gin, you can always find Monte in the distillery working late into the night on new projects.
IN THE SPOTLIGHT CATSKILL MOUNTAIN PEACE VODKA
Distinctive for its smoothness and delicate flavor. Came in first place and earned a doublegold medal from The Fifty Best for best domestic vodka. D E F I A N T RY E
The defiant spirit of the Whiskey Rebellion of 1791, against a tax on spirits which defined and ensured our right to protest, lives on in this newest addition to our line.
A perfect combination of exotic botanicals and local juniper berries – intriguingly different and uncommonly sophisticated. Silver medal winner from The Fifty Best.
THE ESSENTIALS DISTILLERY CATSKILL DISTILLINg COMPANY
DISTILLER Dr. Monte Sachs
ADDRESS 2037 Route 17B Bethel, NY 12720
EVENTS For more on events and music check the website.
BOSCO MONTE V EC C H I O G R A P PA
“Excellent, highly recommended,” 91 points, in Ultimate Spirits Challenge 2013 for this New York State muscat grappa. Tasting notes: “Clean and fresh aromas of lilies, natural spring water, and pears. Dry on the palate with a light and refreshing consistency. Flavors are clean and floral with earthy herbal undertones.”
O N E A N D O N LY B U C KW H E AT S P I R I T
Received four stars, “highly recommended” rating from F. Paul Pacult’s Spirit Journal. “A new breed of American whiskey is born.”
OPEN Memorial Day–Labor Day: Tues–Sun, 2pm–6pm Off-season: Fri–Sun, 2pm–6pm Or call for an appointment TOURS Yes ACREAGE 30 acres
GETTING HERE FROM NYC AND WESTCHESTER: Take NYS Thruway (I-87) North to Exit 16 (Harriman). Proceed onto Route 17 (I-86) West to Exit 104 heading west on Route 17B. Travel approximately 9 miles on Route 17B. The Distillery is on the left. FROM ALBANY AND MASSACHUSETTS: Take the NYS Thruway (I-87) to Exit 19 toward Rt-28/Kingston/Rhinecliff Bridge. Take the 1st exit onto NY-28 North at the traffic circle. Merge onto uS-209 South toward Ellenville and travel approximately 38 miles. Turn right onto Route 17 (I-86) West. Take Exit 104 heading west on Route 17B. Travel approximately 9 miles on Route 17B. The Distillery is on the left.
PRODUCTION 6,000 cases/year OWNER Dr. Monte Sachs and Stacy Cohen
www.hvwinemag.com • Fall 2013
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. 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 vodka and brandy to whiskey and gin. 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. 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. Both our un-aged Pear Brandy (40% alc) and our 2-year-old Rare Pear Brandy (40% alc) are made from fresh local pears. While the un-aged pear brandy is made from just Bartlett pears, our Rare Pear Brandy is made from Bosc and Bartlett pears with a touch of aged Grappa. We capture the full flavor of ripe pears by fermenting whole, crushed fruit (instead of mere juice). Big, bold pear aromas in the bouquet develop into a rich mouthfeel and finish with a surprisingly smooth satisfaction. Inspired by German Himbeergeist, our black raspberry infused vodka is made by soaking home-grown black raspberries in our Core Vodka. We then redistill the vodka and back color it with a touch of the original berry juice. Core Black Raspberry (40% alc) is a truly unique infused vodka: rich berry aromas layer over a delicate, smooth spirit.
MEET THE DISTILLER 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. A graduate of Cornell University, Derek began his career as a graphic designer in Boston, MA. After spending too much time in front of his computer, he decided to return to his roots. 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. He continues to help on the farm, when he’s not in the distillery.
PRODUCTS CORE VODKA
Our Peach Applejack (30% alc) is made by soaking fresh peaches in two-year-old applejack. The peaches are strained and the liquor is put back in the barrel for another year. Slightly sweet and less alcoholic than our other products, our Peach Applejack has bright, fresh flavors of baked peach pie with layers of oak and spice. Delicious on its own or mixed with Champagne in a Bellini. We carefully distill our Cornelius Applejack (40% alc) twice, offering a smoother, more satisfying take on this American classic. Made from 100% Hudson Valley apples, our applejack rests in bourbon barrels for two years. Each bottle is made from over 60 lbs. of fresh apples grown right outside our distillery. We invite you to come in for a tour and taste some of our latest creations.
HUDSON VALLEY WINE • Fall 2013
CORNELIUS APPLEJACK PEAR BRANDY APPLE BRANDY GRAPPA
IN THE SPOTLIGHT G R A P PA
A collaboration with Hudson-Chatham Winery, our Italian-inspired spirit is made of the left-overs from making wine. Grape skins are pulled out of the wine, soaked in water, making a second wine. This is twice distilled, rendering a spirit loaded with flavors of sun-dried raisins, date and apricot. Although grappa is often compared to harsh, homemade hootch, our Grappa is comparably mellow and smooth – a modern revision of a true classic.
O L D S C R U M PY T R A D I T I O N A L A P P L E JAC K
Back in the day when all apple cider was fermented to one degree or another, cider houses stored barrels indoors and outdoors. During the long New York winter months, the barrels outdoors would partially freeze – the center of the barrel remaining liquid, concentrating alcohol and flavors. Over the past three winters, we’ve been rediscovering the lost art of making traditional applejack, by freezing our hard cider in small batches. Aged in small 15-gallon barrels, our Old Scrumpy Traditional Applejack (17% alc) drinks like a port made from fresh apples. Aromas of cedar humidor and tobacco wrapper open up to a rich, apple-pie flavor and finishes with a velvety baked apple aftertaste.
DISTILLERY HARvEST SPIRITS
OWNER Derek grout
ADDRESS 3074 uS Route 9 valatie, NY 12184
DISTILLER Derek grout
PHONE 518-253-5917 EMAIL firstname.lastname@example.org WEBSITE www.harvestspirits.com OPEN Sat–Sun, 12pm–5pm or by appointment TASTING FEES $1.00 each (limit 3 per person) TOURS Yes ACREAGE 200 acre apple farm PRODUCTION 1,500 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 • Fall 2013
HILLROCK ESTATE DISTILLERY
HILLROCK ESTATE DISTILLERY IS LOCATED Hillrock Estate Distillery is located in the heart of the historic Hudson Valley, two hours north of New York City, overlooking the distant Berkshire Mountains. Prime farmland, crystal clear water, and a favorable climate create a unique terroir which is profoundly expressed in Hillrock’s artisanal whiskeys. Proud to be one of the few “field-to-glass” whiskey producers in the world, Hillrock is also the first U.S. distillery since before Prohibition to floor malt and hand craft whiskey on site from estate-grown grain. Led by Owner Jeffrey Baker and renowned Master Distiller David Pickerell, Hillrock’s commitment to quality embodies the rich history of craft distilling in the Hudson Valley. By controlling every aspect of production from planting and harvesting heirloom grains, to traditionally floor malting our own grain, to crafting whiskies in our 250gallon copper pot still, to aging in small oak barrels and hand bottling, we are able to create premium whiskies unique to the Hillrock Estate. The Hillrock portfolio is currently comprised PRODUCTS of Hillrock Solera Aged Bourbon, the first U.S.-aged Solera product; Hillrock Estate Single Malt Whiskey; SOLERA AGED George Washington’s Rye – Estate Edition; and BOURBON Hillrock Estate Rye Whiskey, slated for release in SINGLE MALT fall 2013.
RYE WHISKEY Hillrock Estate Distillery is lead by a team experienced industry professionals committed to ensuring the highest level of quality, innovation, and collaboration in the craft industry. The team is comprised of Jeffrey Baker, Owner; David Pickerell, Master Distiller; Timothy Welly, Head of Operations & Distiller; and Danielle Eddy, Director of PR/Marketing & Sales. With a collective knowledge of more than 65 years experience, the team blends their widespread knowledge and passions into producing a distinctive spirit indicative of Hillrock’s ideals. The 1806 Georgian House overlooks the Distillery, Malt House and Granary which are located at the center of the Hillrock Estate in a state-of-the-art complex surrounded by rolling grain fields. Hillrock House was carefully restored in 2006 and the Palladian window above the entry is proudly displayed on the Hillrock bottle. Integrated into the landscape, the traditional barn structures of the distillery complex were designed to convey a simple, timeless elegance. The complex also forms the heart of our “field-to-glass” craft distilling operation. The distillery is open for reserved weekend tours, tastings and whiskey purchase.
HUDSON VALLEY WINE • Fall 2013
MEET THE MAKERS Owner Jeffrey Baker grew up working on farms in Western New York and was an early advocate of the farm-to-table movement. More than 20 years ago, Jeffrey established one of the region’s first pastureraised, sustainable beef operations, producing premier black angus beef for his Saratoga Springs’ restaurant. His passion and commitment to quality led to the establishment of Hillrock Estate Distillery as one of the few distilleries in the world to floor malt its own naturally-grown grain and produce fine, hand-crafted spirits on the estate. With an MBA from the Wharton Business School and Master’s degrees in Architecture and City Planning, Jeffrey is an Executive Managing Director/ Partner of a NYC-based real estate investment banking firm. An industry icon and former Master Distiller for Makers Mark,® Dave Pickerell directs Hillrock’s production and operations as Master Distiller. Dave has over 20 years of spirit’s industry experience and is respected as one of the top Master Distillers and spirits experts globally. During his 14 years at Makers Mark, Dave oversaw an 80-person staff and was responsible for all aspects of the whiskey’s production. Dave was a Board Member and Past Chair for the Kentucky Distillers Association, recipient of the “best distillery visitor attraction in the world” designation by Whiskey Magazine, and is recognized as one of the industry’s top spirits judges. Previously Cellar Master at Millbrook Winery, Timothy Welly joined Hillrock in 2011 as Head of Operations and Distiller. Tim trained under the Head Winemaker at Millbrook Winery for four years before beginning his studies at NYC’s International Wine Center. In addition to his work at Millbrook, Tim has spent over 12 years in the restaurant and wine industry with positions in wine/spirits distribution and sales,
IN THE SPOTLIGHT S O L E R A AG E D B O U R B O N
The world’s first American whiskey aged according to the centuries-old Solera process historically used to create exceptional Sherries, Ports, Madeiras, and Cognacs. The whiskey is finished in Oloroso Sherry casks giving the bourbon a sweet, yet slightly spicy balance. S I N G L E M A LT W H I S K E Y
Hand-crafted from organically grown estate barley, floor malted traditionally and smoked on-site in New York’s only malthouse, then distilled, aged and bottled by hand. Prominent flavors of cinnamon and clove designate the Estate’s terroir in the first New York “field-toglass” whiskey since before Prohibition.
DOUBLE CASK RYE WHISKEY
Our Double Cask aging process was selected to extract additional caramel and vanilla flavors from the wood to balance the traditional rye spiciness in the whiskey. The organically grown, estate rye clearly expresses Hillrock’s signature clove and cinnamon flavors, which are also complimented by mint, caramel and butterscotch. Available September 2013. GEORGE WASHINGTON’S RYE – ESTATE EDITION
Pot distilled at Hillrock Estate following the General’s original recipe by Mount Vernon Master Distiller Dave Pickerell, each bottle contains an aliquot of whiskey made at the Washington’s reconstructed Distillery at Mount Vernon. A portion of the proceeds from the sale of this whiskey supports the educational programs at George Washington’s Mount Vernon.
DISTILLERY HILLROCK ESTATE DISTILLERY
MANAGER Tim Welly
ADDRESS 408 Pooles Hill Road Ancram, NY 12502
DISTILLER Dave Pickerell
PHONE 518-329-1023 EMAIL email@example.com WEBSITE www.hillrockdistillery.com OPEN By reservation only TASTING FEES $20.00 TOURS Yes, with tasting ACREAGE 250+ acres PRODUCTION 4,000 cases
EVENTS Sept 21 Fall Open House, 12–5pm
GETTING HERE FROM TACONIC STATE PARKWAY: Taconic State Parkway to Rt. 44/Millbrook exit. Head east on Rt. 44 and turn left on Rt. 82 North about 1/2 mile from exit (before Millbrook) to Pine Plains. At stop light in center of Pine Plains village (approximately 20 minutes on Rt. 82 North), turn right on Rt. 199 East/82 North. About 1/2 mile outside village turn left on Rt. 82 North. go past two horse farms (approx. 2 miles) and past Finkle Rd. on left. At next road, turn left onto Pooles Hill Rd. go to top of hill, past Skyline Rd. At bottom of the hill, Turn left into long gravel driveway at blue sign for “Hillrock Farm,” black mailbox #408.
OWNER Jeff Baker
www.hvwinemag.com • Fall 2013
TUTHILLTOWN SPIRITS DISTILLERY
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. 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 the first batches of vodka from scraps collected at a local apple slicing plant.
Today, Tuthilltown Spirits distills vodka from apples grown at orchards less than five miles away and whiskeys using grain harvested by farmers less than ten miles away. The farm distillery also produces gin, rum, eau de vie, brandy, absinthe, and liqueurs. Guests are welcome to stop in for tastings during store hours and tours are offered by appointment.
HALF MOON ORCHARD GIN HUDSON BABY BOURBON HUDSON FOUR GRAIN BOURBON
Tuthilltown Spirits proudly celebrates the following HUDSON achievements: MANHAT TAN RYE 2013: San Francisco World Spirits Competition HUDSON SINGLE – Double Gold Medal: Hudson Four Grain Bourbon M ALT – Gold Medal: Hudson Baby Bourbon – Silver Medal: Hudson Single Malt Whiskey HUDSON NEW YORK – Silver Medal: Hudson Corn Whiskey C ORN WHISKEY 2012: International Wines & Spirits Competition – Silver Medal: Hudson Baby Bourbon INDIGENOUS VODKA – Silver Medal: Hudson Four Grain Bourbon ROGGEN’S RUM – Bronze Medal: Hudson NY Corn Whiskey (aged in whiskey barrels) – Bronze Medal: Hudson Manhattan Rye Whiskey 2012: American Distilling Institute Competition TUTHILLTOWN – Silver Medal: Hudson Four Grain Whiskey CASSIS LIQUEUR 2012: San Francisco World Spirits Competition – Silver Medal, Hudson New York Corn Whiskey – Bronze Medal, Hudson Four Grain Bourbon – Silver Medal, Hudson Manhattan Rye – Silver Medal, Hudson New York Single Malt 2011: San Francisco World Spirits Competition – Double Gold Medal, Hudson Baby Bourbon 2011: Craft Whiskey Distillery of the Year, Tuthilltown Spirits, Whisky Magazine 2011: Craft Whiskey of the Year, Hudson Four Grain Bourbon, Whisky Guild 2010: American Artisan Distillery of the Year, Tuthilltown Spirits, American Distillers Institute 2010: Best New American Whiskeys of the Year, Hudson Whiskeys, Food & Wine Magazine 2010: Best Package Award, Hudson Manhattan Rye, American Distillers Institute
HUDSON VALLEY WINE • Fall 2013
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.
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
PRODUCTION 22,000 cases
ADDRESS 14 grist Mill Lane gardiner, NY 12525
OWNERS Ralph Erenzo and Brian Lee
GETTING HERE FROM NORTH (ALBANY): Take NYS Thruway 87 South. Exit 18 for NY-299 toward New Paltz/Poughkeepsie. Turn left at NY-299 W/Main St. Turn left at NY-32 S. Turn right at NY-55 W/u.S. 44 W/Main St. Turn left at Albany Post Rd/Co Rd 9. Make the 1st right onto Tuthilltown Rd. Take the 2nd left off of Tuthilltown Rd. at the Tuthilltown Spirits sign. FROM SOUTH (NYC): Take NYS Thruway 87 North. Exit 17 and follow signs for Route 300. Head North on Route 300. Turn left at NY-55 W/u.S. 44 W/Main St. Turn left at Albany Post Rd/Co Rd 9. Take the 1st right onto Tuthilltown Rd. Take the 2nd left off of Tuthilltown Rd. at the Tuthilltown Spirits sign.
MANAGER Cathy Erenzo
DISTILLERS The entire team contributes to the production of our products.
OPEN varies by season; Open year round
view our website for up-to-date listings of tastings and special events: tuthilltown.com/category/events
TASTING FEES Tasting: $10 per person Tasting & Tour: $15 per person TOURS Yes ACREAGE 21 acres
gPS address: 14 gristmill Ln gardiner, NY 12525
www.hvwinemag.com • Fall 2013
EVENT PLANNING & FINE CATERING lemoulincatering.com
Josyane Colwell 58
HUDSON VALLEY WINE • Fall 2013
Cherries For cherry wines, the varieties most often used in the Hudson Valley include Bing, Black Tartarian, Emperor Francis, Hedelfingen, Hudson, Kristin, and Ulster. Each cherry variety gives the wine a different flavor element, such as a deeper or lighter color, and unique bouquet and acid profiles. Try: Baldwin’s Cherry Wine, made from 100% fresh cherries; Brookview Station’s Scarlotta Bing, a black cherry wine made from locally-grown cherries; and Adirondack Winery’s Wild Red, a black cherry Pinot Noir. Red and Black Currants During the late-19th century and early20th century, the Hudson Valley was one of the largest areas in the United States to cultivate red currants, primarily in the towns of Newburgh, Marlborough, and Lloyd, but although many varieties were developed, most went into the production of jelly, rather than wine. Black currants virtually disappeared in the Valley, after a near century-long ban on their cultivation, but since the lifting of the State ban in 2003, black currants are again being used to produce currant wines and cassis.Try: Glorie Farm Winery’s sweet and tart Black Currant Wine, made from their own black currants.
NEW YORK’S NEWEST DESTINATION OF GREAT TASTE n the last issue of Hudson Valley Wine Magazine we introduced the Upper Hudson Valley’s newest wine trail. The trail, consisting of ten wineries and vineyards, and two satellite wine tasting rooms is located just south of the Thousand Islands, north of Albany. This region, known for its four-season beauty, landmarks and attractions, is quickly becoming a hot destination for wine lovers.
Throughout Saratoga Springs, Lake George, the Adirondacks and Washington County, wineries are open year-round and autumn is a perfect time to visit. With colorful fall foliage as a backdrop, visitors to this historic region are offered accommodations as diverse as its activities. Whether camping, relaxing in luxury at a spa resort or first-class hotel, or simply taking a daytrip, the area offers something for everyone. Choose from numerous outdoor recreational activities, from boat tours to tubing in the area’s hundreds of lakes and streams. Visit a wildlife preserve or sanctuary, or explore the endless beauty of scenery-filled trails while biking or hiking. Marvel at the depth of cultural offerings, from galleries to theatre, music to museums, which takes one on a journey through the region’s rich heritage and modern day wonders. Shop for crafts, antiques or other uniquely regional items. Eat at world-class restaurants with menus featuring local vegetables, fruits, syrups, and cheeses. Autumn also showcases the region’s harvest season; pick your own berries, apples, pumpkins and gourds, or stock up on fresh foods at farmer’s markets and stands. Each winery on the Upper Hudson Valley Wine Trail offers their own special events while showcasing distinctive and award-winning wines. Known for its fruit and honey-flavored wines, there are numerous, deliciously diverse offerings available from the vintners on this newlyformed wine trail. This fall find something for every taste in the Upper Hudson Valley.
Next time you visit some Hudson Valley wineries or your local wine shop, try some locally produced fruit wines. I think you will find that these wines will find a niche in your wine consumption patterns, and bring new variety to your consumption of wine with food.
UPPER HUDSON VALLEY
After a day at the winery, treat yourself... you deserve it.
SALON 255 LTD full service salon
255 Mansion Street Coxsackie, NY 12051
518-731-2559 www.salon255.com facials g massage g hair g mani’ s pedi’ s g waxing g tanning
G I F T C E R T I F I C AT E S AVA I L A B L E
To plan a tour or for more information about the Upper Hudson Valley Wine Trail visit: www.UpperHudsonValleyWineTrail.com www.hvwinemag.com • Fall 2013
UPPER HUDSON VALLEY
Wines of the Hudson Valley continued from page 10
ADIRONDACK WINERY OPENED THE DOOR to its tasting room in Lake George in April 2008 as the region’s first micro-winery. While the winery remains the only one in Warren County, a lot has changed since then…many other wineries have come on the scene in the region since 2008, and Adirondack Winery is no longer “micro.” In 2011 they moved their winemaking operations to a facility in Queensbury that has room to grow, with a capacity to produce at least 10,000 cases annually. Adirondack Winery is proud to provide its customers delicious, award-winning quality wines that are handcrafted locally. They offer an unparalleled selection of wines with something to satisfy every palate – from unique, fruitinfused wines to traditional white and red varietals, and more. (Their wine list is 35 long and growing!) Adirondack Winery holds its Lake George tasting room as the core of its business. “It is our aim to take our customers on a journey through wine enjoyment with us, providing a wine tasting experience that is relaxing, fun and educational. We are proud that we foster many nonwine drinkers into wine learners, and then wine lovers, through this experience. We try to provide the best customer service while still treating all our visitors as good friends,” said CEO Mike Pardy. One of Adirondack Winery’s core value statements is “Love Local.” The company shares the beauty of the Adirondacks with visitors from all over the country via local landscape photography featured on all its wine labels – people keep their empty bottles as souvenirs, always reminded of the great times they had in the region. Adirondack Winery supports countless local charitable organizations through wine tasting events and by providing wine for fundraisers, and items for silent auctions. One great example is its “Musical Medley” wine, a tropical fruit-infused Chardonnay that it created to raise money for the Lake George Community Band, with $5.00 from the sale of every bottle donated to the band.
WHITE WINES* PINOT GRIGIO CHARDONNAY DRY RIESLING SAUVIGNON BLANC
RED WINES* PINOT NOIR CABERNET FRANC CABERNET SAUVIGNON FIREWORKS RED MERLOT
FRUIT WINES* STRAWSLING (Strawberry Riesling)
AMETHYST SUNSET (Blackberry Merlot)
BLUE TWILIGHT (Blueberry Shiraz)
ORCHARD BLOSSOM (Green Apple Gewürztraminer)
PROSPECT MTN. WHITE (Peach Chardonnay)
WILD RED (Black Cherry Pinot Noir)
DESSERT WINES* FROZEN OVER (Vidal Ice Wine)
WINTER CONCERTO (White Chocolate Port)
Adirondack Winery strives to increase customers’ access to the brand – many people fall in love with their wine during a Lake George visit and don’t have an opportunity to return again for one or two years. The company currently has its wine in nearly 40 liquor stores throughout New York, as well as a handful of local restaurants, and is working to increase that. Additionally, the winery keeps its wine flowing through its online store.
HUDSON VALLEY WINE • Fall 2013
MEET THE OWNERS Michael and Sasha Pardy launched Adirondack Winery in April 2008. Married with two children (Ella, 7 and Ethan, 2), the couple possess opposite talents that have played an integral role in the winery’s growth. Michael is CEO and winemaker. Making wine started as a passionate hobby for him many years ago, and through the years he has refined his skills to create Adirondack Winery’s award-winning wines. Educated as an Engineer at SUNY IT, Michael is also the “money man,” and handles the legal and human resources side of the business. Michael was born and raised in Granville, NY. Sasha, Adirondack Winery’s president, holds a BS in Business from Keene State College in NH. Sasha’s skills in marketing, advertising, public relations, graphic design, website design, social media, writing, and retail commercial real estate have played an indispensable role in the company’s growth. Sasha’s photographs of the Adirondack region are the ones you see on their wine bottle labels. Mike and Sasha don’t do it alone. “We have a great team of staff including a tasting room manager, marketing coordinator, winemaking assistant, tasting room associates, administrative and support staff, and we plan to add a few more full-time positions this year,” notes Sasha. The Pardys are now in their 6th year of business and are looking forward to countless years to come. “We have so many big ideas for our growth, now the hard part is researching them and carrying them out,” said Michael. * partial list
UPPER HUDSON VALLEY
IN THE SPOTLIGHT Adirondack Winery has launched two new lines of wines: T H E J E W E L C O L L EC T I O N
The Jewel Collection, which includes White Diamond (NY Diamond Grape); Pink Gem (NY Niagara Blush); and Red Ruby (a NY red blend). All delicate and sweet, our Jewel Collection wines are the perfect wines to enjoy during fun times with the precious jewels in your life – your friends!
WINE MAKER SERIES
Our Wine Maker Series is meant to showcase the winemaker’s favorite New York wines, made for his palate. We are launching this line with off-dry versions of Baco Noir and Seyval Blanc that should be met with applause from many dry wine fans, and we will be adding other varietals in the coming years.
VINEYARD ADIRONDACK WINERY
OWNERS Michael and Sasha Pardy
ADDRESS 285 Canada Street Lake george, NY 12845
WINEMAKER Michael Pardy
PHONE 518-668-WINE EMAIL ILoveWine@AdirondackWinery.com
EVENTS Adirondack Winery appears at several wine festivals across the state and holds events at its tasting room, please check our website.
WEBSITE www.AdirondackWinery.com OPEN Year-round, varies with season CLOSED Thanksgiving, Christmas, Easter TASTING FEES $5 for 7 wines, includes glass +$3 for small cheese plate (optional) TOURS Winery tours not available, but large group reservations are welcomed
GETTING HERE FROM I-87 NORTHWAY: Exit 21 or 22, (Lake george village). Our Tasting Room is located right in the heart of Lake george village, on the north end of “the Strip,” Canada Street (Rte 9). We are located in a newer shopping plaza right on Canada between Amherst and Montcalm streets, across from the Shepard Park Amphitheatre. Parking is accessible on Lake george village Streets.
www.hvwinemag.com • Fall 2013
W I N E - F R I E N D LY FA R M M A R K E T S
The Hudson Valley’s colorful harvest is in full gear so why not stock up at these markets and take home your favorite craft beverages too? Orange County Warwick Valley Farmers’ Market South Street Lot Village of Warwick Sundays: 9am–2pm, rain or shine May 12–Nov 24 warwickvalleyfarmersmarket.org
• FREE Continental Breakfast • FREE Wireless Internet • FREE Local & Long Distance calling Earn Wyndham Rewards Meeting Room Available – Pet Friendly Convenient to Shawangunk Wine Trail, Woodbury Common Outlet, Bethel Woods and West Point
To list your market in future issues: firstname.lastname@example.org
Westchester County Dobbs Ferry Farmers Market Corner of Cedar St. & Main St. Dobbs Ferry Fridays: 9:30am–4pm May 31–Nov 22 dobbsferryfarmersmarket.com Greenburgh Farmers Market Crossroads Shopping Center on Tarrytown Rd. (Rt. 119) Tuesdays: 9am–4pm June 4–Nov 26 Hartsdale Farmers Market Hartsdale Train Station Corner of E. Hartsdale Ave. & Fenimore Rd., Hartsdale Saturdays: 8am–3pm June 1–Nov 23
SUBSCRIBE NOW SO YOU WON’T MISS AN ISSUE
Reservations: 800-771-7171 www.microtelinn.com
OR GIVE A GIFT OF HUDSON VALLEY WINE! ____1 year $10 (2 issues)
Use code “Get Gunked” to SAVE 15% on your stay!
19 Crystal Run Crossing Middletown, NY 10994 Phone: 845-692-0098 Fax: 845-692-0078
HUDSON VALLEY WINE • Fall 2013
Email [ ] This is a gift subscription from: _____________________________________ Mail a check payable to: Hudson Valley Wine Magazine | PO Box 353, Coxsackie, NY 12051 or subscribe online: www.hvwinemag.com
with Chatham Brewing’s Tom Crowell In 2007, beer lovers Jake Cunningham and Tom Crowell (right) became beer brewers, founding Chatham Brewing LLC, with Matt Perry (left) joining as head brewer. The team’s passion for sustainability and making great beer was acknowledged with a 2012 Matthew Vassar Brewers’ Cup win for Best Craft Beer Brewery in the Hudson Valley. Tom shares their journey, and what’s brewing in Chatham Brewing’s future. HVW: There was strong competition among microbreweries when you started. What made go you ahead and form Chatham Brewing, and how did you select your location? TOM: Both Jake and I had experience working in microbreweries. I was brewing in Brooklyn, and Jake was in the U.K., then Troy. So we wanted to test the market to see if there was room for another microbrewery in the Hudson Valley, which, on a per-capita basis, had very few breweries. When we started there was no one brewing between Kingston and Albany. We all live in Chatham – it’s a great community, and very supportive of local producers. It has one of the few Main Streets that is still functional, where all shops are independently owned. HVW: What formed your decision, early on, to use local products and to utilize sustainable practices in your beer making? TOM: The local route just makes sense! We want to supply local establishments and restaurants with beer, so why not source locally rather than shipping things from across the country. I’ve been involved with several environmental non-profits as well as the Columbia Land Conservancy during my career, so being sustainable just makes sense. We use Columbia County maple syrup in our Maple Amber; we use Hillrock Distillery’s empty bourbon barrels for our Bourbon Barrel-aged; we work with a local farmer to send them our spent grain to feed their pigs. It comes full circle when we are all selling our products at the same local farm market. HVW: So what inspires your new brews? TOM: We like to make beers that we like to drink, with a loosely-based British influence. Matt has a great palate and is very good at making balanced, drinkable beers that our customers also enjoy. Not everyone likes the hop-forward beers coming from the west coast these days, so we make some beers for those who are looking for an easy-drinking alternative to national brands, too.
| 59 Main St., Chatham, NY | chathambrewing.com
Winnerofthe2012 MatthewVassar Brewers'Cup
• BestCraftBrewery• intheHudsonValley FROm TAp NY, The lARGeST beeR FeSTIvAl IN NYS
59 main Street, Chatham, NY • 518-697-0202 www.chathambrewing.com OpeN Saturday from 11am–5pm
FOR TASTINGS, GROwleRS & SwAG
Half-Price Select Wine Bottles Every Wednesday with Purchase of an Entrée! Across from the FDR Library and Museum 4076 Albany Post Road Hyde Park, NY • 12538 845-229-TAPS (8277) www.hydeparkbrewing.com www.hvwinemag.com • Fall 2013
HEAD TO HEAD
HVW: What factors do you attribute to your brewery’s success, and to winning TAPSM New York’s coveted Best Craft Brewery award? TOM: We focus on using top quality ingredients to make beer the way we feel it’s supposed to be made. It’s more expensive, but it makes for a better beer. We are also very committed to personal service. Our accounts know we stand behind our products, and we treat the customers who come to our tasting room the same way. We take the time to make sure they find the right beer for their taste. HVW: What are some of the things you like best about brewing in the Hudson Valley? TOM: The Hudson Valley is great place to be. There is a strong, local food movement, and it’s becoming known as a place that produces highquality foods and beverages. We are close to Albany, Saratoga, and the New York City markets. HVW: You’re now bottling some of your premium styles, like the Bourbon Barrel-aged Brown, 8 Barrel Reserve, and the Belgian Tripel. Do you have plans to bottle other beers and/or for further expansion? TOM: We expect to be bringing out the Maple Amber, Imperial IPA, and a Barrel-aged Imperial Stout. We currently bottle for some of our house accounts too, like Dive Bar Amber, a recipe we created for Manhattan’s Dive Bars. The bottles have been doing great at farmers markets. HVW: Other than your tasting room in Chatham, where can folks find your beer? TOM: We’ll be expanding to our new 20-barrel brew house soon, which will open up a lot of potential. Homeroom Design is working with us to create a green environment that will use solar power and capture heat loss from the beer production, so we’ll have more space to efficiently make more beer. Right now, you can find us at many restaurants between Hudson and Troy, and at the Saratoga, Rhinebeck, Kinderhook, Hudson, and Chapaqua farmers markets. And of course, the tasting room on weekends!
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. Albany County Convention & Visitors Bureau
Hyde Park Brewing 69
www.alltrans.net Aroma Thyme Bistro
www.ArtLimos.com Barclay Heights Bed & Breakfast at Smythe House Best Western Plus The Inn and Suites at the Falls
New World Bistro Bar 71
Red Devon Market Bar & Restaurant Salon 255
2Taste Food & Wine Bar Taste of New Paltz
Town & Country Liquors
Tuthill House at the Mill
The Wine Bar and Bistro on Lark
www.middletown.hamptoninn.com Hudson Valley Wine & Food Festival
www.foxandhoundwines.com Hampton Inn Middletown
Orange County Tourism
www.flintminepress.com Fox and Hound Wine & Spirits
www.emerywebb.com Flint Mine Press
New World Home Cooking Co.
crossroadsbrewingco.com Emery & Webb, Inc.
www.cornwallwines.com Crossroads Brewing Company
www.chathambrewing.com Cornwall Wines & Spirits
Microtel Inn & Suites by Wyndham
bethelwoodscenter.org Chatham Brewing, LLC
www.bestwestern.com/TheInnand SuitesattheFallsPoughkeepsie Bethel Woods Center for the Arts
www.maddensfinewines.com Marshall & Sterling
www.LerosLimo.com Maddens Fine Wines & Spirits
lemoulincatering.com Leros Point to Point
www.hydeparkbrewing.com Le Moulin Catering
www.aromathymebistro.com Art Limousine Tours
www.albany.org All Transportation Network
Hudson Valley Wine Market
www.hudsonvalleywinefest.com Hudson Valley Wine Goddess
n Mentio or f this ad ff 25% o of a case wine
HUDSON VALLEY WINE â€˘ Fall 2013
To advertise your business: email@example.com
Restaurant & Tavern Inspired country cooking Local artisanal ingredients Riverside Dining Red Devon Market Bar & Restaurant 108 Hunns Lake Rd., Bangall, NY 12506 845-868-3175 www.reddevonrestaurant.com Executive Chef: Sara Lukasiewicz Named James Beard 2012 Rising Star Chef Semi-Finalist
Open for Lunch and Dinner | Closed Wed. 20 Grist Mill Lane, Gardiner, NY www.TUTHILLHOUSE.com | 845.255.4151 us on Facebook for daily specials and updates!
Aroma Thyme Bistro 165 Canal St., Ellenville, NY 12428 845-647-3000 www.aromathymebistro.com Executive Chef: Marcus Guiliano Hudson Valley’s 1st Certified Green Restaurant, 200 craft beers, 300 wines New World Home Cooking Co. 1411 Rte. 212, Saugerties, NY 12477 845-246-0900 www.newworldhomecooking.com Executive Chef: Ric Orlando
200 Lark Street Albany, NY 12210 (518) 463-2881
Food & Wine Bar
4290 Albany Post Rd., Hyde Park 845-233-5647 2tastefoodandwinebar.com Executive Chef: Justin Laug
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Wine Spectator Award of Excellence Winner 2009 – 2013
www.hvwinemag.com • Fall 2013
SEEDLINGS WHAT’S NEW TO BUY, TRY, OR DO
BLOGGED & NOTED
Discover just how wonderful locallygrown, seasonal food can be. Now, imagine how it might taste alongside a local wine or craft beverage... localkitchenblog.com
Everyone knows that aerating wine can bring out its bouquet, enhance its taste, and create a smoother finish. Now you don’t have to miss a flavor in your favorite Hudson Valley distilled spirit either. But who wants to break out a bulky old-school bar tool when breaking open a new bottle? Vinturi Spirit is the newest necessity for every cocktail or straight-up spirit lover. It instantly aerates and enhances the subtle flavors of whiskey, bourbon, vodka, gin, brandy, and other liqueurs, while also acting as a jigger. It even comes with its own stand – so you will never be short on flavor or strong on a pour again. Available at www.vinturi.com or major retailers.
ALL ABUZZ ABOUT MEAD Known as “the ancestor of all fermented drinks,” meads are once again creating a stir in the beverage world. These versatile honey wines can be made still, carbonated or naturally sparkling, dry, semi-sweet or sweet. In the Hudson Valley, styles range from Helderberg Meadworks’ Heritage, a traditional oak-aged recipe, to something on the sweeter side – Palaia Vineyards’ Smead, smooth and sweetened with fresh strawberries. Look for more locally-produced meads in new flavors this fall – we hear there’s an apple version in the works at Helderberg. For availability visit www.helderbergmeadworks.com and www.palaiavineyards.com
A DASH FROM THE PAST Prohibition may have provoked bitter thoughts but it birthed basement speakeasies and some of the cocktails we’re still shaking up today. Perhaps inspired by the past, the tireless folks at Tuthilltown Spirits Distillery have created a new line of aromatic Basement Bitters – a necessary ingredient for many classic cocktails and prohibition-era libations. The first of the line, Bitter Frost, is an allnatural blend of un-aged rye spirit, sarsaparilla and 14 herbs and spices, balanced with local maple syrup and aged in whiskey-cured barrels. Even modern day teetotalers can enjoy a dash of this artisanal elixir – as an old-time hiccup cure. Available at www.tuthilltown.com or in Tuthilltown’s tasting room.
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HUDSON VALLEY WINE • Fall 2013
THE A’S AND BEES OF WINE STORAGE Wine storage takes a lesson from nature! The sculptural WineHive® mimics a honeycomb with its unique patentpending modular design. Made in the U.S. from 100% recyclable aluminum, this structurally-sound wine rack packs flat and comes in different sized bottle configurations, so the design possibilities are infinite. It’s easy to expand as your collection grows – one hive at a time – making this a real honey of a storage system (sorry, we couldn’t resist). In anodized silver and black satin finishes. Available at www.wineracks.com.
Shopping for Local Libations?
AMERICAN WINE THE ULTIMATE COMPANION TO THE WINES AND WINERIES OF THE UNITED STATES Jancis Robinson and Linda Murphy
You’ll find Hudson Valley craft beverages featured at these local shops: ORANGE COUNTY
It’s no surprise, wine consumption in the United States now exceeds that of any other country. Worldrenowned British wine writer Jancis Robinson has teamed with American wine expert Linda Murphy to celebrate America’s growing love affair with the fermented grape, before and after Prohibition in American Wine, The Ultimate Companion to the Wines and Wineries of the United States. This lively volume paints a broad picture of wine country across all fifty states with comprehensive information, stunning photography, detailed color maps, and regional “snapshots.”
Cornwall Wines & Spirits 45 Quaker Ave., Suite 102 Cornwall, NY 12518 845-534-5140 www.cornwallwines.com ULSTER COUNTY
Never before has this much information on American wine been captured all in one volume, and as one can imagine, keeping tabs on the ever-changing landscape of wines, wineries, and winemakers is no small task. The 278-page, hardcover book is separated into geographical regions, each providing a glimpse into the history of its AVAs, its trailblazing winemakers—or those to watch—and lists key wineries that have been consistent producers in the region. Understandably, the drawback is that the book is weighted toward the more well-known AVAs and the quality of wines they produce, which leaves little room for details on emerging regions.
Fox and Hound Wine & Spirits 20 New Paltz Plaza New Paltz, NY 12561 845-255-7475 www.foxandhoundwines.com Hudson Valley Wine Market 119 Main Street Gardiner, NY 12525 845-255-8600 www.HVwine.net
PMS Green: 553
PMS Gold Metallic: 871
American Wine is more than the ultimate reference guide on the subject, it leaves one feeling there is no better time to be an oenophile in America than today. Sip slowly and enjoy the ride. Published by University of California Press | $50.00 www.ucpress.edu
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.townandcountryliquorstore.com
MOBILE WINE TOUR iPhone, iPad, iPod Touch (v1.2.1), Android (v1.1.2) $ 2.99 www.mobilewinetour.com
Mobile Wine Tour is the ultimate resource for nationwide touring. Updated regularly with essential details on wineries in regions across the U.S., the app also offers turn-by-turn directions to wineries nearby. Search which wineries are closest, currently open, or by the type of wine you’re looking for—a great tool for impromptu tasting room hopping. The app provides distance calculations from your current location, and quick access to Google maps and GPS-style directions so you can explore wine regions locally or across the country with just a few taps. And you can instantly share your new discoveries with friends on social media. A search of New York’s wine regions shows them well-represented, including the Hudson Valley.
WHAT WE LIKE: – – – – –
Quick link to nearby wineries Search by location, hours, or wines Google map links with full directions Tasting room details and hours Quick call button direct to winery
WHAT WE’D LIKE TO SEE: – Customizable “favorites” categories
www.hvwinemag.com • Fall 2013
How to Survive a Wine Fest By Debbie Gioquindo,
CTC , CSW, WlS
hooHoo! It’s just about fall, and that means it’s wine fest time, time to try new vintages and new wines. You’re probably wondering how you are going to survive five or more hours of tasting – not just wine, but all the other beverages offered at the festival. Then there’s maneuvering your way through the crowds, and long lines to contend with. Feeling a bit overwhelmed? You won’t be, if you do your research and planning first. Remember, wine festivals are about learning and trying new wines to add to your collection. But most of all, festivals are about having fun. Surviving a wine fest, large or small, isn’t difficult at all if you follow these simple tactics:
Tactic 1: Plan About a week before the event, visit the festival’s website and get to know the wineries and other vendors that will be attending. Often the website will list the wines each winery will be pouring. If the festival offers an app download it. Check out the websites of the individual wineries you want to visit and what wines you want to try. Then you can begin to plan your day and prepare an “attack plan.” Perhaps you want to hit wineries you haven’t tried in the past, or smaller ones that you might not have a chance to try otherwise. Just be flexible because chances are you will be side-tracked during the course of the event.
more enjoyable experience. Remember, you already have your course planned, so chances are you can leave early too, before the lines begin to form at the wine pickup area. Tactic 4: Taste in order A typical approach is to go around and taste all the white wines, then double back and taste the reds. The drawback to this is that by the time you double back, the festival will have gotten crowded and you might not be able to get back to the table for tasting as you had planned. Instead, taste the wines from each winery you’ve selected, by starting with their whites, then their reds, ending with ports and dessert wines. You might want to pass on those wines you are already familiar with. My suggestion: if you like a wine and want to purchase it, buy it then. Don’t wait until the end of the festival. Wineries bring a limited amount of inventory with them, so once a wine is gone, it’s gone!
Tactic 2: Pack The morning of the festival make sure you eat a hearty breakfast, and pack lots of water to bring with you. It’s important to keep yourself hydrated before, during, and after the festival, especially if it’s a hot day and you’re outdoors. Be prepared with these other items too: • Crackers, sticks of celery, or sliced cucumbers – not all wineries offer them to cleanse your palate • Sunscreen – for obvious reasons • Umbrella – for that random pop-up storm. You don’t want to be waiting at the wine pickup tent when the heavens open up. • Address labels – yes, the ones you receive in the mail that you’ve thrown in your junk drawer. They come in handy for the paperwork needed to pick up your wine. • 16 oz. plastic cup – your own personal spittoon.
Tactic 5: Give your palate a rest As you are walking through the festival, stop and sample foods from the local purveyors. This will give your palate a rest. Stay away from spicy samples that can interfere with your taste buds though. Spicy flavors tend to react poorly with tannins and high alcohol which will make the wines seem hotter – thus making the dish taste even spicier! If you happen to taste something spicy, head over to a winery that has a semi-sweet or sweet Riesling. A sip will put out the fire in your mouth. The sweetness of the wine cuts through the heat, and the acidity helps balance out the flavors.
Tactic 3: Arrive early, avoid crowds The best time to arrive at the festival is when it opens. When you enter the festival, don’t follow the crowd. Begin at the farthest place and work your way to the front. At a festival, most people will belly up to the first table they see, or walk into the first building or tent. Think outside the box and move to where the crowd isn’t. You will have a
Tactic 6: Sniff, swirl...then spit Once again, spitting is critical at a wine fest. You are going to be tasting a lot of wine – those one-ounce pours really add up. You don’t want to get intoxicated, you want to enjoy the wine. So after swirling and sniffing your glass, bring the wine to your mouth, breath in a little air, swirl it around your mouth, then spit it out. This will produce the
PHOTOS (left to right): Courtesy of Shawangunk Wine Trail; Hudson Valley Wine & Food Fest; Hudson Valley Wine Magazine
HUDSON VALLEY WINE • Fall 2013
WINE COUNTRY TRAVEL
GETTING AROUND All Transportation Network The Better Travel Experience. 800-525-2306 www.alltrans.net
Art Limousine Tours Custom Hudson Valley Winery Tours Wedding Specialist 877-494-0045 www.ArtLimos.com Facebook.com/ArtLimos
PLACES TO STAY 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
same results as swallowing, without the after-effects. Your body will still absorb some alcohol, but not nearly as much if you swallowed. Remember, spitting is acceptable. (And that’s why you brought your personal spittoon! It’s much easier to dump the contents of your 16-oz. cup into a bucket on a table, rather than spitting over the crowds.) Tactic 7: Save spirits for last How are you going to fit in the beer and spirits tastings? Beer also makes a good palate cleanser – the combination of carbon dioxide, light ethanol, and hops will refresh your taste buds. So after about two hours of wine tasting, relax and try some local beer, sample some food, then return to try the wines that you may have missed, before moving on to spirits. Spirits are high in alcohol and will have a temporary anesthetic effect on your palate which will directly affect the nerves in your mouth. So save spirits tastings for last, or you will have a hard time identifying flavors and differences in wines. Tactic 8: Wrap it up You’ll want to wind up your tasting at least one hour before the end of the festival. This way you won’t get caught in a long line at the wine pickup area, where the back-up might try your patience at the end of a long day. Plus it will be easier to meet your designated driver in the parking lot. Most of all, have fun and enjoy the overall festival experience. Ask questions, learn about new products or regions, and bring home some new wines and spirits that you can enjoy long after the festival is over. You’ve survived till next year!
www.hvwinemag.com • Fall 2013
WINE COUNTRY EVENTS SEPTEMBER
Hudson Valley Wine and Food Festival Dutchess County Fairgrounds, Rhinebeck, NY Sat–Sun, September 7-8 www.hudsonvalleywinefest.com
A Hudson Valley Festival of Food and Fun
Taste of New Paltz Ulster County Fairgrounds, New Paltz, NY Sunday, September 15 www.newpaltzchamber.org Stems & Steins Wine, Beer, and Food Festival North Street Recreation Center Old Forge, NY Saturday, September 21 www.viewarts.org/index.php/events/upcoming /item/119-stemsandsteins
September 15th 11am - 5pm Admission: Adults $10 / Children 12 and under free. Rain or Shine - Under Tents - Free Parking Ulster County Fairgrounds, New Paltz
Free admission | 1–4pm
Hudson Valley Wine Market 119 Main Street, Gardiner on the Wine Trail and Scenic Byway A portion of wine sales will benefit Scenic Hudson.
HUDSON VALLEY WINE • Fall 2013
Hudson Valley Bounty Festival Cluett Schantz Memorial Park, Milton, NY Saturday, October 5 www.hvbountyfestival.com Wine Festival at Bethel Woods 200 Hurd Road, Bethel, NY Saturday, October 5 www.bethelwoodscenter.org Hudson Valley Wine & Leaf Peeping Fest 119 Main Street, Gardiner, NY Saturday, October 12 www.hvwinemag.com Bethel Woods Craft Beer Festival 200 Hurd Road, Bethel, NY Saturday, October 12 www.bethelwoodscenter.org
Saturday, October 12
Hudson Valley Wine & Leaf Peeping Fest
Highland Hudson Fest Hudson Valley Rail Trail 75 Haviland Road, Highland, NY Sunday, October 13 www.hudsonfest.com
Celebrate Hudson Valley Wine Magazine’s 5th Anniversary!
Enjoy Wine and Spirits Tastings Culinary Samples Special Deals
Wine, Wing & Brew Fest Weekend Hunter Mountain, Route 23A, Hunter, NY Saturday–Sunday, October 19–20 www.huntermtn.com NOVEMBER
Taste of the Hudson Valley The Grandview, Poughkeepsie, NY Sunday, November 3 www.tastehv.org Wreath Fineries at the Wineries Shawangunk Wine Trail November & December TBA www.shawangunkwinetrail.com
Prizes & Giveaways
For updated events visit the Save the Date page: www.hvwinemag.com
COME TOGETHER THIS FALL AND SHARE THE BOUNTY OF THE SEASON.
CELEBRATE GOOD TIMES, GOOD FRIENDS AND COMMUNITY.
HARVEST WINE FESTIVAL FESTIVAL SUNDAYS IN SEPTEMBER SATURDAY, OCTOBER 5 11:00 AM - 4:00 PM
FARMERS MARKET, CRAFT VILLAGE & MORE!
11:00 AM – 4:00 PM
SATURDAY, OCTOBER 12 12:30 PM – 5:00 PM LIVE MUSIC!
Tickets at BethelWoodsCenter.org
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Ty ’s T A K E - A W A Y By Michael “Ty the Wine Guy” Taiani,
Look Into My Eyes With Halloween just around the corner, Dracula’s words to lure a victim might seem appropriate here. However, what I am really referring to has something to do with the art of “toasting”; that activity used to mark a special occasion, to celebrate a moment with a few chosen, heart-felt words and libations (any wine or spirits, although sparkling wine—Champagne in particular—is considered both prestigious and good luck). Weddings, birthdays, graduations, anniversaries and reunions generally are common events that provide opportunities for such toastings— though I have found many others! Essentially, a wine toast is a miniature speech, delivered to one or more people (more often than not, before a group, which for some people produces a degree of anxiety). But with forethought and preparation, anyone can successfully deliver a wine toast. Toasts can be sentimental, humorous, or even a solemn “good-bye” to a loved one. Nevertheless, all begin with the signaling of one’s good intention to toast, either by raising their glass, or more commonly, by tapping their glass. Most interestingly, the latter is considered to be rude by several prominent authorities in the Champagne trade (and they ought to know!)
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And although there are no specific “ground rules” for toasting, the following guidelines are considered basic etiquette when doing so: • Except in very small and informal gatherings, a toast is given while standing, and generally by the host. If you believe that host is not intending to, then request the host’s indulgence before performing a toast yourself. • When standing, keep the glass at waist level. • When toasting, you may lightly clink your glass with the glasses of the guests on either side of yourself, and then raise your glass with a warm smile, nod to other guests, and look into their eyes! • Do not place the glass down until the toast has been completed. • If you’re a smoker, refrain from smoking until after the toasts have been completed. • And for obvious safety reasons, never engage in a “fireplace toast” (breaking glasses into a fireplace after the toast). If you are toasted, • Never drink or stand to a toast – remain seated.
“Pandora’s Bottle is as delicious as a vintage Château Lafite and almost as rare—a novel that is as entertaining as it is smart.
• Afterward, you should stand up and respond to the toast, even if it is with just a simple “thank-you.”
– Marc Acito
Joanne Sydney Lessner
BOTTLE inspired by the world’s most expensive bottle of wine & the wineries of the hudson valley
F L I N T M I N E P R E SS www.flintminepress.com
HUDSON VALLEY WINE • Fall 2013
Now available for Kindle, Nook and iPad
Okay, now that you’re armed, I suggest calling together some friends for a genuine toast with any one of the Hudson Valley’s elegant sparklers: • Baldwin Vineyards Memories • Brimstone Hill Domaine Bourmont • Brotherhood Blanc de Blancs, or their newest addition, B Sparkling • Hudson-Chatham Blanc de Blanc • Whitecliff Vineyards North River Champenoise – coming this fall. Toast to the day – Carpe diem!
Upper Hudson Region
Wineries, Distilleries & Breweries
Adirondack Winery 285 Canada Street Lake George, NY 12845 adirondackwinery.com
9 87 890
Albany International Airport
Brookview Station Winery
Helderberg Meadworks PO Box 93 Duanesburg, NY 12056 helderbergmeadworks.com
Hillrock Estate Distillery
STAT E PA RKWA Y
Tuthilltown Spirits Distillery
Hyde Park 41 Brewing
Nostrano 115 44 Vineyards
ROCKLAND AD PALIS
R K WA Y
OO K PA
Baldwin Vineyards 176 Hardenburgh Road Pine Bush, NY 12566 baldwinvineyards.com
Nostrano Vineyards 14 Gala Lane Milton, NY 12547 nostranovineyards.com
Benmarl Winery 156 Highland Avenue Marlboro, NY 12542 benmarl.com
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
Stoutridge Vineyard 10 Ann Kaley Lane Marlboro, NY 12542 stoutridge.com
Cereghino Smith 2583 Route 32 Bloomington, NY 12411 cereghinosmith.com
Tuthilltown Spirits Distillery 14 Grist Mill Lane Gardiner, NY 12525 tuthilltown.com
Glorie Farm Winery 40 Mountain Road Marlboro, NY 12542 gloriewine.com
Whitecliff Vineyard 331 McKinstry Road Gardiner, NY 12525 whitecliffwine.com
Crossroads Brewing Company 21 Second Street Athens, NY 12015 crossroadsbrewingco.com
Catskill Distilling Company 2037 State Route 17B Bethel, NY 12720 catskilldistilling.com
Hyde Park Brewing Co. 4076 Albany Post Road Hyde Park, NY 12538 hydeparkbrewing.com
Clearview 17 Vineyard
IC ST ATE P A
Stewart International Airport
Warwick Valley Winery & Black GOSHEN 6 Dirt Distillery
Stoutridge 376 Vineyard
Glorie Farm 32 Winery
Brimstone Hill Vineyard
Tousey Winery 1774 Route 9 Germantown, NY 12526 touseywinery.com
Harvest Spirits 3074 US Route 9 Valatie, NY 12184 harvestspirits.com
Millbrook Vineyards & Winery 26 Wing Road Millbrook, NY 12545 millbrookwine.com
Millbrook 82 Vineyards & Winery
Hudson-Chatham Winery 1900 State Route 66 Ghent, NY 12075 hudson-chathamwinery.com
Hillrock Estate Distillery 408 Pooles Hill Road Ancram, NY 12502 hillrockdistillery.com
Catskill Distilling Company
Chatham Brewing 59 Main Street Chatham, NY 12037 chathambrewing.com
Crossroads 81 COXSACKIE Brewing Company
Rensselaer County Brookview Station Winery 1297 Brookview Station Road Castleton-on-Hudson, NY 12033 brookviewstationwinery.com
Westchester County Airport
MA P LEG END
Winery WHITE PLAINS RYE
Map of select wineries, distilleries and breweries featured in this issue. Map artwork ÂŠ2013 Hudson Valley Wine Magazine. Map may not be reproduced or used in any form without the express written permission of the publisher. Contact firstname.lastname@example.org
Applewood Winery 82 Four Corners Road Warwick, NY 10990 applewoodwinery.com
Palaia Vineyards 20 Sweet Clover Road Highland Mills, NY 10930 palaiavineyards.com
Brotherhood Winery 100 Brotherhood Plaza Dr. Washingtonville, NY 10992 brotherhood-winery.com
Warwick Valley Winery & Black Dirt Distillery 114 Little York Road Warwick, NY 10990 wvwinery.com
Clearview Vineyard 35 Clearview Lane Warwick, NY 10990 clearviewvineyard.com
Published on Sep 1, 2013
Fall 2013 issue featuring: Women of Hudson Valley wine, fruit wines, "talking terroir," and pairing craft beer with cheese.