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).
A Magazine Celebrating the Region’s Wine and Craft Beverages
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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.
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).
Nuances of Noiret
Noiret is a relatively new hybrid grape variety used in red wine production, offering another option for cold climate grape growers.
Heirloom Varieties
In the second half of the nineteenth century, the Hudson Valley was a cradle of horticultural activity and learning.
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.
Toasting a Decade of Craft Innovations
Remember when going out to grab a drink meant a mass-market beverage trucked in from afar? So 2008. These days, it’s all about #drinkinglocal, and bars and restaurants not just carry, but feature, New York-made wine, beer, cider, and spirits.
Getting Technical with Cab Franc
Growing Cabernet Franc is a promising prospect for Hudson Valley growers and winemakers, especially if you understand the conditions under which it grows best.
Can We Be Franc?
The verdant, hilly climes of the Hudson Valley are known and praised for many things. The beauty of its rolling, roiling namesake river; its famed mid-nineteenth century naturalist art movement; its acres of multi-generational fruit orchards and dairy farms; and, lately, as the celebrated place of culinary inspiration for chefs like Dan Barber and Zak Palaccio.
8 Great Cab Francs to Try
We’d highly encourage you to grab any Hudson Valley Cabernet Franc you can get your mitts on because, as with any small wine region, the quantities are limited.
From Farm to Glass: The Cultivation of New York Wines, Beers, and Spirits
Eating local produce and food is a powerful movement for the foodie community, and drinking alcohol beverages from craft producers is certainly not excluded from eating local. But what goes into crafting these local beers, wines, and spirits?