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.
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.
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.