Milea Estate Vineyard is kicking off an ambitious plan to change how wine is made in the Hudson Valley, and to change how that wine is perceived around the world.
Continue readingMilea Takes the Hudson Valley Wine Scene to the Next Level
A Noble Heritage Grows Again at Milea Estate Vineyard
The Hudson Heritage Project will reintroduce wines made with grapes that almost no one else in the world is currently using.
Continue readingSpirited Away – New York’s Craft Distilling Industry is Hitting New Heights
The state’s craft spirits industry has been booming over the past few years. What’s the takeaway from this rapid growth? For starters: Laws have consequences.
Continue reading2020 Harvest: A Bright Spot in a Tough Year
While 2020 continues to be a historically challenging year for Americans, the harvest has Hudson Valley winemakers and cider makers feeling cautiously, of all things, optimistic.
Continue readingStrong Roots
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?
Continue readingCelebrating the Shawangunk Wine Trail with Chef Marc Murphy
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.
Continue readingThe Golden Age of Mead
Mead is having its moment. All it took was about 8,000 years. Even though it’s been around for ages and is one of the oldest alcoholic beverages known to man it hasn’t been that prominent until recently.
Continue readingA Revolution a Decade in the Making
When the first issue of Hudson Valley Wine Magazine came out ten years ago, the state’s Farm Distillery Law was only a year old.
Continue readingSuperior Efficiency, Superior Products at Stoutridge
You came at a good time, actually,” says Stephen Osborn as he lifted the lid off of a giant wooden fermenter filled with hundreds of pounds of cherries that are in the process of fermenting into a deep, rich slurry.
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