Growing Cabernet Franc is a promising prospect for Hudson Valley growers and winemakers, especially if you understand the conditions under which it grows best.
Angry Orchard and its head cider maker Ryan Burk want to change the way we think about hard cider.
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.
For the regional brewer looking to produce a more sustainable beer, finding a local source of hops is key.
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.
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.