We sat down with J. Stephen Casscles to discuss the newly-released second edition of his book, Grapes of the Hudson Valley, and why grape growers should consider New England's native
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 Hudson Heritage Project will reintroduce wines made with grapes that almost no one else in the world is currently using.
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
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.
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.
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
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.
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
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
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,