What is better than a locals-approved restaurant that allows you to bring your own bottle? Having a community-centric shop nearby that stocks your favorite Hudson Valley-made wines and ciders!
Don’t Call it a Comeback: Hudson Valley Winemakers Prove Hybrid Wines Have a Place in the Cellar and at the Table
A plethora of wines made from hybrid varieties are emerging from “under-the-radar” status to notable wines—and it’s happening in our backyard.
Three years in, the Hudson Valley Cabernet Franc Coalition has laid the groundwork for success. If wines from a historically rainy season are coming out this appealing, what's going to happen in a good year?
Last summer, Hudson Valley Wine Magazine editors invited a small group of local farmers and artisan producers to join them and celebrity Chef and Chopped judge Marc Murphy and NYC Beverage Director David Lombardo for a farm-to-table meal featuring the wines of the Shawangunk Wine Trail.
The Hudson Valley region is already noted for its wines produced from grape varieties such as Baco Noir, Seyval Blanc, and more recently, Cabernet Franc.
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