Spring 2018

Grape vine tendril wrapped around two branches


When we launched the first issue of Hudson Valley Wine Magazine ten years ago, we promised to keep our readers on top of craft beverage trends and news coming from the Hudson Valley. A full decade later, we’re still committed to that mission. This issue highlights emerging trends we’re excitedly watching this year…just see below! 

Spring brings its own promises…mainly, that warmer weather will soon coax new crops of grapes, hops, apples, rye — and all the other bounty that’s transformed into craft beverages by the region’s talented producers. Look for more stories about them in the summer print edition of Hudson Valley Wine Magazine, due out in June. Meanwhile, join us on Facebook and Twitter!

Trends for 2018 (we like what we see!)

1. Rosé Remains Hot. And it’s not just for summer. Look for new releases in a variety of styles and grapes – from producers like Nostrano, Whitecliff and Glorie Farm. Spoiler alert: there are a few Rosé hard ciders in the works, too!

2. Wine To Go. Wineries are starting to offer tastes on tap. Grab a glass for the lawn, or fill a canteen from a keg at Millbrook Vineyards & Winery.

3. Craft Crossovers. Pique your palate with new blended flavors. How about a Gin Botanical hard cider from Applewood, or Cyser—the love child of mead and cider—from Helderberg Meadworks?

4. Satellite Tasting Rooms. Producers are sharing their wares in new territories. This season, visit the Hudson-Chatham tasting room in Troy, or Brooklyn Cider House and Bad Seed Cidery; each with new digs in Brooklyn.

5. Estate Grown Wines. Recent plantings will yield more grapes for terroir-driven wines. Watch for the rise of Cabernet Francs from Hudson Valley Cab Franc Coalition members, and more wines from heritage grapes that weathered last year’s roller coaster temps.

6. Garden to Glass Beverages. “Farm market fresh” takes on a new meaning with more veggies—like carrots, beets, herbs, and grasses—in craft beverages from producers across all categories.

7. Longer, Later Hours. Looser regulations mean longer tasting room visits. Linger over the fire pit as the sun sets over the vineyard at Robibero Winery, or settle in on “Speakeasy Saturday” at Orchard Hill Cider Mill.

8. More Small Batch Experiments. Limited releases will include one-off brews, wines from small vineyard blocks, limited bottlings of unfiltered ciders, and tasting-room-only options.

9. Food Truck Phenom. Gourmet food trucks have become regular fixtures at wineries, cideries, and breweries, dishing out tasty pairings.

10. No- or Low-ABV Choices. Health-conscious drinkers have more options for no- or low-alcohol beverages. On the menu: mocktails made with switchels and shrubs, and 0% ABV sparklings and carbonated ciders made from local fruit.