Nuances of Noiret
Noiret is a relatively new hybrid grape variety used in red wine production, offering another option for cold climate grape growers.
A Magazine Celebrating the Region’s Wine and Craft Beverages
WINE | SPIRITS | BEER | CIDER | MEAD
J. Stephen Casscles
Keeping it Currant
New York State was once the leading commercial producer of currants in the U.S., which could be found in everything from jams and preserves to syrup and Cassis wine and liqueurs.
Ready for Rosé?
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.
Crushed, Fermented, Blended
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.
Sparkling Wines
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.
Heirloom Varieties
In the second half of the nineteenth century, the Hudson Valley was a cradle of horticultural activity and learning.
Warming Up to Port
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.
How Well Do You Know Franc?
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.
Up and Coming: Ten Grape Varieties Take Root in the Hudson Valley
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.
The Art of Cider Making
From colonial times until the 1870s, alcoholic beverages made from apples—such as hard cider, apple wine, and applejack—were the beverages of choice in the Hudson Valley. For nearly 300 years, apples were (and still are) by far the most cultivated local fruit, followed by pears, raspberries, grapes, currants, and stone fruits.