When it comes to cheese, think local and artisanal, and look for cheeses made by people whose business decisions reflect their commitment to the community— and the land.
What does sustainability mean for winemakers? In its simplest form, it's a pledge by producers to be stewards of the land and community…with a little wiggle room built in.
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.
Author and sustainable cider maker Andy Brennan balances the needs of a modern farm business with a pursuit to return to simpler times.
Three years in, the Hudson Valley Cabernet Franc Coalition has laid the groundwork for success. If wines from a historically rainy season are coming out this appealing, what's going to happen in a good year?
Hudson Valley Wine Magazine editors invited a small group of local farmers and artisan producers to join them and celebrity Chef and Chopped judge Marc Murphy and NYC Beverage Director David Lombardo for a farm-to-table meal featuring the wines of the Shawangunk Wine Trail.
In this Exploring the Wine Glass podcast, Lori Budd, creator of #CabFrancDay, interviews the Hudson Valley's Cabernet Franc winemakers and winery owners.
Mead is having its moment. All it took was about 8,000 years. Even though it’s been around for ages and is one of the oldest alcoholic beverages known to man it hasn’t been that prominent until recently.
They may have come to the Hudson Valley for its vibrant viticulture, but it’s the people—and the collaborative community—that’s making them stay.
When the first issue of Hudson Valley Wine Magazine came out ten years ago, the state’s Farm Distillery Law was only a year old.
For the regional brewer looking to produce a more sustainable beer, finding a local source of hops is key.
You came at a good time, actually,” says Stephen Osborn as he lifted the lid off of a giant wooden fermenter filled with hundreds of pounds of cherries that are in the process of fermenting into a deep, rich slurry.