Not quite a red, and not exactly a white, rosé wines seem to be one of the most misunderstood wines in the United States. Fortunately there has been a slow but profound change in American attitudes towards rosé wines, and the Hudson Valley’s wineries are well ahead of the curve.
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Like 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.
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Most people reserve sparkling wines for special occasions. Even those who do not regularly drink wine will often sip sparkling wines at weddings, graduations or to celebrate a job promotion.
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In the second half of the nineteenth century, the Hudson Valley was a cradle of horticultural activity and learning.
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Locally-produced dessert wines are a specialty in the Hudson Valley. Dessert wines, which tend to be sweeter and more alcoholic than regular table wines, can include late harvest wines, sherries, ports, and fortified fruit wines such as cassis, which is made from currants.
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When wine drinkers refer to a “Cab,” more often than not they are referring to Cabernet Sauvignon, not the Hudson Valley’s newly claimed signature grape, Cabernet Franc.
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The Hudson Valley is already noted for its wines produced from grapes such as Baco Noir, Seyval Blanc, and Cabernet Franc. Here are some new varieties that consumers should watch for.
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