Co-ferments are Stirring up the Local Beverage Scene
The potential of co-ferments, like viere, to promote sustainable grape growing is just starting to heat up. Here’s where to try these tasty collaborations.
A Magazine Celebrating the Region’s Wine and Craft Beverages
WINE | SPIRITS | BEER | CIDER | MEAD
Examining the Past to Discover the Future of Wine
We sat down with J. Stephen Casscles to discuss the second edition of his book, Grapes of the Hudson Valley, and why grape growers should consider New England’s native grapes.
Cultivating Cabernet Franc
The Cabernet Franc wines from the 2020 vintage are proving to be some of the finest the Hudson Valley region has ever produced. Here’s why.
The Marvels of Marquette
Meet Marquette, a genetically complex, sustainably-grown red hybrid that should be on your radar this summer. Its complex pedigree makes it a versatile grape to please just about every kind of wine drinker.
2020 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.
Six Founding Fathers and How They Shaped Hudson Valley Wine
As the birthplace of American viticulture, the Hudson Valley has its share of pioneers. Here’s a look at a few who helped shape the Hudson Valley’s wine industry.
19th Century American Grape Breeding and the Prominence of the Caywoods and Benmarl Vineyards
During the nineteenth century, the Mid-Hudson River Valley was one of the top three centers of American horticulture and fruit breeding, especially for grapes. At its height in 1890, the region was home to more than 13,000 acres of vineyards.
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.
Bountiful Baco Noir
Baco Noir is a French-American hybrid grape that was bred by François (some say Maurice) Baco. Baco (1865 – 1947) was a teacher from the town of Belus, Landes, Armagnac Province, France (south of Bordeaux).
Savoring Seyval
Seyval Blanc is a white French-American hybrid variety that is grown in the Hudson Valley. The grape is adaptable to different regions and climates, and is grown throughout the eastern United States, northern France, and England.
Versatile Vidal Blanc
Vidal Blanc, also known as Vidal 256, is a versatile grape that can be made into a bone-dry, steely wine for fish, a barrel-aged wine reminiscent of a Fumé Blanc, or an ice wine that can rival the best dessert Rhine wines produced in Germany.
Perplexing Pinot Noir
The insightful observation made by the famous wine writer Jancis Robinson in her 1986 book, Vines, Grapes and Wines best sums up many thoughts on this illusive grape variety.