Velvety Vignoles
ignoles, a white grape also known as Ravat 51, has become one of the mainstays of the Eastern North American wine industry. This adaptable grape can produce wines that are comparable to wines produced in the Rhine Valley in Germany.
A Magazine Celebrating the Region’s Wine and Craft Beverages
WINE | SPIRITS | BEER | CIDER | MEAD
Characterizing Chardonnay
Chardonnay is the noble grape variety that originally hails from Burgundy, France. It is believed by some to be an accidental or intentional hybrid that was propagated by local Burgundian growers, and is a cross of a Pinot Noir clone and the bulk wine/table grape known as Gouais.
Fruitful Frontenac
Frontenac is one of the most widely planted of the Minnesota hybrids in the Hudson Valley, successfully bred by grape breeding pioneer Elmer Swenson (1913-2004).
Refreshing Riesling
The Hudson Valley’s beautiful river, shorelines, and mountains have led some to call the Valley, “America’s Rhineland.” Portions of the Valley have similar geological rock formations of shale, slate, and schist under well-drained clay soils that are similar to those found in the wine producing areas of the Rhine Valley.
Crisp, Cool Cayuga White
The wines made from the Cayuga grape are neither nuanced nor sophisticated; they are big and forward with lots of competing fruit flavors.
Tantalizing Traminette
Traminette is a white wine grape introduced relatively recently to the world of winemaking. Its cold-weather adaptability makes it easy to grow in the Hudson Valley, and it is rapidly gaining popularity among wine drinkers with an increasing number of Hudson Valley Traminette wines being produced today.
Nuances of Noiret
Noiret is a relatively new hybrid grape variety used in red wine production, offering another option for cold climate grape growers.
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.