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.
A Magazine Celebrating the Region’s Wine and Craft Beverages
WINE | SPIRITS | BEER | CIDER | MEAD
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.
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.
Heirloom Varieties
In the second half of the nineteenth century, the Hudson Valley was a cradle of horticultural activity and learning.
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.