hudson valley wine magazine spring/summer 2011

COMPLIMENTARY

HUDSON VALLEY

INSIDE: Hudson Valley Art & Wine Exhibit Catalog

2011SPRING/SUMMER

A r e s o u r c e g u i d e t o t h e v a l l e y ’ s w i n e s a n d w i n e r i e s

WINEWINETM

When you think of wine pairings, what’s the first thingthat comes to mind? Well, when we initiated our art and wine pairing project last year, we had no ideahow the far the concept of pairing things with winewould go. So we’ve dedicated this issue to the art of “pairing.”

For the “Convivial Table,” our guest columnist, andwine and cheese expert Wendy Crispell pairs HudsonValley wines with local cheeses, and explains just why they complement each other; J. Stephen Cassclesprovides tips for pairing foods with two of theHudson Valley’s lesser-known varietals in his column“Grapes of the Hudson Valley”; and Ty the Wine Guy offers suggestions on everyday wine pairing“experiences.” In “Valentine on Wine,” you’ll readabout some classic dessert and wine pairings,including the all-time favorite, chocolate. Well, youget it . . . the issue is all about pairing.

The special insert in this issue is even dedicated topairing, in this case art and wine. It features aselection from the Hudson Valley Art & Wineexhibition that premiered at Lyndhurst in May.Artists from the Hudson Valley were literally “paired”with participating wineries to create unique works of art over the last four seasons. You may have caught a glimpse of them sketching away in thevineyards, or met some of them at the wineries lastyear. Hopefully you attended the Grand Celebration event on May 20 and 21, when these artists andwinery “pairs” were on hand to share the fruits oftheir labors – the wineries with their newly-craftedwines, and the artists with their winery-inspiredmasterpieces.

You can still make plans to catch the exhibit as ittravels up and down the Hudson Valley over the nextfew months. (See the schedule at the end of the insertfor gallery dates.) We hope you’ll join us at one of thegallery openings for a look at this special wine and art pairing!

Cheers!

Linda PierroManaging Editor

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HUDSON VALLEY WINE • Spring/Summer 2011 1

I N S I D E

ADvERTISINg INquIRIES:Contact us at [email protected] or call 518-731-1332.

SuBSCRIPTIONS:For rates, email us at [email protected]

EDITORIAL CONTRIBuTIONS:We invite ideas for articles, photographs, letters and other contributions from readers. Please write us at theaddress below or email [email protected]. Any manuscript or artwork submitted by mail should be accompanied by a self-addressed stamped envelope if you would like it returned. HVW is not responsible for the return or loss of submissions.

CONTACT US:Hudson Valley Wine MagazinePO Box 353, Coxsackie, NY 12051Phone: 518 731 1332Email: [email protected]

VISIT US AT: www.hvwinemag.com

HUDSON VALLEY WINETM Magazine is published semi-annually by Flint Mine Press, a division of Flint Mine Group, llc. ©2011 Flint Mine Group, llc. All rights reserved.Hudson Valley Wine is a trademark of Flint Mine Group, llc.Material may not be reproduced in whole or in part in any form without written permission. The magazineassumes no responsibility to return unsolicited material. No statement in this publication is to be construed as arecommendation. Every effort is made to avoid errors, misspellings and omissions.

Remember to drink responsibly.

HUDSON VALLEY

WINEWINEM A G A Z I N E

TM

HUDSON VALLEYWINETM

Volume 4 Issue 1 Spring/Summer 2011

ROBERT BEDFORD

EXECUTIVE EDITOR

LINDA PIERROMANAGING EDITOR / DESIGN DIRECTOR

CHERYL ELKINSADVERTISING SALES

J. STEPHEN CASSCLESVITICULTURAL CONSULTANT

CONTRIBUTORS FOR THIS ISSUE:J. Stephen Casscles Wendy Crispell Kico Govantes Michael Taiani Susan Valentine

PHOTOS: Glorie Farm Winery (right)

5

27

39 Wine-Friendly Farm Markets

39 Valentine on Wine by Susan Valentine

61 The Convivial Table by Wendy Crispell, CSW, WSET

63 Seedlings...

64 Ty’s Take-Away by Michael “Ty” Taiani

The Wineries &Distilleries

Grapes of the Hudson Valley:Cayuga White & Chambourcinby J. Stephen Casscles

3&4

SPECIAL INSERT!ExhibitCatalog

Hudson ValleyArt &WineA GRAND CELEBRATION

www.hvwinemag.com • Spring/Summer 2011 3

“Cayuga White” and “Chambourcin” articles are adapted from the forthcoming book “Grapes of the Hudson Valley” by J. Stephen Casscles. Infuture issues of Hudson Valley Wine Magazine, we’ll continue to feature additional excerpts from this definitive work on regional varietals culledfrom decades of the author’s tasting notes and personal experience. Through Preston Hollow Nursery (www.prestonhollownursery.com),Casscles hopes to encourage local and commercial growers to plant and maintain the newer French hybrids.

Adair VineyardsApplewood WineryBashaKill VineyardsBrimstone Hill Vineyard

Glorie Farm WineryPalaia VineyardsWhitecliff Vineyard

WHERE TO TRY CAYugA WHITE:

CAYUGA WHITE is probablythe most popular whitehybrid grape variety everdeveloped by the Geneva

Wine Grape Breeding Programat Cornell University, NewYork. It is a hybrid cross of the Seyval Blanc and Schuylergrapes. Schuyler is itself a

hybrid of Zinfandel, the redvinifera grape used primarily inCalifornia.

Cayuga was first “bred” in 1945, but itwasn’t until 1972 when it was finally released as“Cayuga White.” The vine is winter hardy, along the lines of Seyval Blanc and other Geneva white hybrids such as Chardonel and Melody.

The grape is a reliable producer, productive, and generally resistant to fungus diseases. The grapecluster is large, long, slightly tampering, and well-filled. The greenish/white/yellow-colored berry islarge and roundish to ellipsoidal. It ripens around thesecond to third week of September, or later depend-ing on the style of wine to be made. Due to its hardyconstitution, the fruit hangs well on the vine late sothat it can also be harvested later in the fall for theproduction of dessert wines.

Wines made from Cayuga White can be good tosuperior, either alone or in blends. They can be madeinto dry and semi-sweet wines, and sparkling wines,and are often used as a component in blends tobrighten up other more stodgy whites.

There are many different flavors associated withCayuga White, depending on how the wine is made:If picked early, it can be made into attractivesparkling wines with good acidity, structure, andpleasant flavors. When picked as it attains ripeness,

Cayuga can be made into nice, clean, floral andfruity, dry or semi-dry, still wines that have mediumbody and balance. These are bright, clean, crisp andsteely, and along with some spice, can have fruit flavors of apples, peaches, soft pineapples, spicedpears, grapefruit and lemons.

When picked later in the fall, Cayuga can be made in the semi-sweet style, as the sugar gives the winethe body it needs to stand up to its big, forward fruitflavors. These wines can have strong assertive fruitbowl flavors of oranges, ripe pineapples, grapefruit,and honey that offer hints of labrusca and muscatflavors, similar to Delaware or Niagara. And, as thesewines age, the same labrusca and muscat flavorsmanifest themselves more fully.

Some commentators have described Cayuga Whitesas being similar to a Riesling, while others compare itto Chenin Blanc. However, I find them to be generallya much bolder and more straight forward wine withgrapey flavors that both Riesling and Chenin Blanclack. Whether made as a semi-dry or semi-sweetwine, its more luscious fruit flavors of citrus, pineap-ple, apricots, honey and some Delaware flavors ofguava and muscat certainly come through.

Because of its very forward fruity flavors and acidprofile, Cayuga White is particularly suited for latespring and summer time consumption at picnics, or when relaxing outside on the porch after work. As summer approaches, I recommend that you tryone of the many Cayuga Whites that are now being produced in the Hudson Valley. •

PHOTO: Randall Tagg Photography / www.taggphotography.com

CCrisp, Cool Cayuga White

G R A P E S O F T H E H U D S O N V A L L E Y

The wines made from the Cayuga grape are neither nuanced nor sophisticated;

but they are big and forward with lots of competing fruit flavors. For this reason,

the wines tend to be real crowd pleasers, and the grape is becoming popular

in the Hudson Valley, because it is also good in the field and in the cellar.

CCHAMBOURCIN IS POPULAR in France’s Loire Valley, perhapsbecause like the other famous grape grown there – CabernetFranc – it can make both quality, big, rich reds and light, fruityrosé wines. On this side of the Atlantic, Chambourcins are alsocommonly grown in Pennsylvania, New Jersey, and Virginia. Inthe Hudson Valley, it can make big reds of great aging poten-tial and steely rosé wines. In fact, many Chambourcins hereare also reminiscent of Cabernet Franc wines. The HudsonValley is about Chambourcin’s northern-most growing range,not due to cold sensitivity, but because it needs a long grow-ing season to ripen properly. At my farm in Cedar Cliff, Athens,New York, Chambourcin grows well and ripens by the middleof October.

The superior wines of Chambourcin can be big and aromatic,with a solid tannin structure and a rich complex flavor that hasa great berry/jammy flavor profile. The wine blends well withCabernet Sauvignon and Cabernet Franc because it softensthese wines, but it can be blended with hybrids like Baco Noiror Marechal Foch to help beef up their tannin structure andincrease complexity. When fermented on the skins for extend-ed periods of time, it extracts big vinifera-type flavors withgreat aging potential.

The color of Chambourcin wines is a deep crimson red and itcontinues to retain deep crimson red hues for seven to tenyears before changing. In fact, it can take fairly long to reachits peak – I have had 20-year-old Chambourcins that still needtime to reach their peak, yet they still have those young brightcrimson colors. To expedite the aging of Chambourcin, if it isnot used in blends, extended wood aging is often required.

Wine evaluators have described Chambourcin as similar to a full-bodied Bordeaux, Burgundy or a Rhône wine. I believe that Chambourcins, even with their high acid front and middle,have more the elements of a soft, light Rhône, CabernetFranc, or northern Italian red because of its soft tannin struc-ture, flavor profile, and subtle nuances. Chambourcins tend tobe more like Rhônes or Cab Francs because of its prominentblack pepper and spice in the aroma and flavor that overlaysthe grape’s basic berry front, most noticeably black berriesand chocolate.

In my experience, Chambourcins have a wide range of promi-nent fruit flavors including cherry, black raspberry, blackcurrents, blueberries, cooked mulberries, and prunes. Theearthy and resinous body has elements of black olives, anise,cloves, black pepper, cinnamon, burnt toast, soy sauce, and

Colorful Chambourcin

4 HUDSON VALLEY WINE • Spring/Summer 2011

Chambourcin is a very versatile red grape that can be made into big Rhône or Northern Italian-style reds, Anjou-type rosés, Nouveauor fall wines, and soft enjoyable table reds. While Chambourcin has been commercially available since 1963 – having originally beenbred in France by Joannes Seyve in the 1950s – it is now one of the most highly propagated French-American hybrids in France,and is just now becoming popular here in the Hudson Valley.

G R A P E S O F T H E H U D

RENSSELAERCOLUM

BIAGREENE

DUTCHESSULSTER

SULLIVANORANGE

WESTCHESTER

WINERIES OF THE HUDSON VALLEY

It’s easy to be inspired by the Hudson Valley’s wineries – and notjust by the stellar wines being introduced this season. You can seefor yourself (beginning on page 27), how the Hudson Valley artists

in our Hudson Valley Art & Wine pairing project were inspired at thewineries to create works in their own individual styles. When you visitthe wineries, you too will be just as inspired.

If you enjoy nature and the splendor of the Hudson Valley, you’ll be taken by the majestic views, with some wineries perched on high hilltops overlooking the River where you can see for miles. Otherwineries are tucked deep into nature, off gravel roads that twist andturn through picturesque terrain. Some wineries have created their owninspiring landscapes, with manicured rows of grapevines, nestledamong apple orchards, situated in historic barns or overlooking ponds,rolling hills, mountain ranges or wetlands.

You might be inspired by the spirit of the place, the philosophy of thewinemaker, or the wonderful time you’ll have enjoying the wines thatare so inspired by the land. Terroir, like the history of viticulture inthe Hudson Valley, has deep roots here.

On the next pages you’ll get a feel for some of the wineries – and thedistilleries – in the Hudson Valley, as each one, in their own words,gives you a little insight into what inspires them daily to create and

craft exceptional wines and spirits.

New in this issue, we’ve addedicons to the “Essentials” to helpmake it easier to follow yourfavorites. In addition to Facebookand Twitter icons, you can findWine Trail designations and learnwhat wineries are participating inour Art & Wine pairing project.

Orange

Applewood Winery ....................6

Brotherhood Winery ..................8

Palaia Vineyards ......................10

Warwick Valley Winery &

Distillery ...................................12

Sullivan

BashaKill Vineyards .................14

Ulster

Adair Vineyards........................16

Baldwin Vineyards ...................18

Benmarl Winery .......................20

Brimstone Hill Vineyard ...........22

Glorie Farm Winery .................24

Robibero Winery NEW!............40Stoutridge Vineyard .................42

Whitecliff Vineyard ...................44

Dutchess

Millbrook Vineyards & Winery ..46

Columbia

Hudson-Chatham Winery........48

Tousey Winery ........................50

Rensselaer

Brookview Station Winery .......52

Distilleries

Harvest Spirits .........................54

Tuthilltown Spirits Distillery......56

INDEX BY COUNTY


S O N V A L L E Y

flint. The wines can be aromatic with a bouquet of eucalyptus, spice,smoke, cigar box, tobacco, leather,mahogany, teak wood, and chocolate.They can also be herbaceous with fla-vors of dill and green peppers. For allof its flavor and body, Chambourcinstend to have muted or closed noses,unless aged for seven to fifteenyears. So, in making Chambourcins,adding big-nosed varieties such asBaco, Chelois or Foch into blends isrecommended.

Chambourcin can make great rosés,not unlike a Rosé d’Anjou, which ispartially made from Chambourcin.These rosés are steely and have apresence, yet can easily be con-sumed during the summer months. In France’s Loire Valley, muchChambourcin is made into locally-consumed rosés. These high-acidraspberry red to peach-colored rosésare bright, with elements of cranber-ries, lemons, watermelons, and evenHawaiian Punch with a slate finish.

With the spring and summer seasonsupon us, try a big, fleshy Chambourcinred. It can stand up very well to, andcomplement, meats cooked on thegrill from beef to chicken to lamb.Actually, with more locally-producedlamb becoming available in theValley, I heartily recommend lamb –Chambourcins truly mesh well withgrilled and other types of preparedlamb. And, Chambourcin rosés are agood bet for summertime enjoymentand entertaining. With such versatili-ty, and just gaining recognition here,Chambourcin should have a promi-nent place in the future of theHudson Valley wine industry. •

Glorie Farm Winery

Pazdar Winery

WHERE TO TRY CHAMBOuRCIN:

ARTWINE

& Hudson ValleyArt & Wine

ShawangunkWine Trail

Dutchess WineTrail

Hudson BerkshireBeverage Trail

TO MAKE OUR WINES we tie vines to trellises, we anxiously await the arrival ofSpring, pull hoses with our hands, lift bins of grapes, gently fill bottles and cheerfullybring our wine to you.

Join us at Applewood Winery, in the heart of the historic Hudson Valley! Come discoverthe oldest working farm in Orange County and one of the oldest west of the HudsonRiver. The Hull family and their friends began planting apple and peach trees in formerpastures in 1949. In 1994 the winery was created and vineyards planted. Remarkably, thevistas from the vineyards today have changed little from the time before GeorgeWashington was born.

When we first started making wine we had two goals inmind: Making some really great quality wines and having as much fun as possible doing so. We want to share ourpassion for wine with you and make it an easy, enjoyableexperience for you, your friends and your family. Wineriesin the Hudson Valley invite you to slow down. Take time toenjoy wine, and yourself. When you visit Applewood youget to taste wine right where it comes from.

You’ll find we champion the underdogs of the wine world.Come look beyond the culture of Merlot as synonymouswith red and Chardonnay with white, reducing wine to a franchise with no uniqueness or sense of place. You’ll find plenty of true connoisseurs in the tasting room ofApplewood. People who know what they like and don’tneed some wine critic’s review to justify it. The wine is notexpensive or French, and you don’t need to know an insider to get it, which may disappoint some folks…

We talk about food constantly in our tasting room, almostas much as we talk about our wines. It’s difficult to mentionone without the other. Instead of “just talk” we offer a uni-verse of wine experiences, food pairing weekends, tastingclasses, a Summer Café and of course you can just hang outand enjoy the wine and listen to live music in the courtyard.

It gives all of us at Applewood Winery great pleasure to share with you our harvest of wine. Newcomers to theworld of wine learn in a comfortable setting and even the most jaded imbiber will find a rich and complex tasting experience.


APPLEWOOD WINERYEstablished 1994

MEET THE WINEMAKERS Jonathan and Michele Hull are the ownersof Applewood Winery. Jonathan grew upon the farm and moved to New York Cityto attend NYU. When he met Michele,his idea of a gourmet meal was takeout.Michele worked at the famous Windowson The World restaurant and was wise inthe ways of food and wine. She decided topolish this diamond in the rough and hewas a willing pupil. Living in New YorkCity at the time was a great learning exper-ience but Jonathan yearned to return tohis agricultural roots.

With his newfound love of wine to inspirehim, one day Jonathan hit on the idea ofopening a winery on the family farm. Andlike Eva Gabor, Michele was swept awayto the country and the vision became abucolic reality. The prodigal son returnedhome and opened the winery withMichele’s gracious hand guiding the tast-ing room. She’s been welcoming guests toour tasting room for 15 years now.

“My goal is to make some great wines that are unique to New York and theHudson Valley that express true life andcharacter,” Jonathan says, “If that doesn’twork, I’ll just hang out under a tree andslurp some Riesling.”

W IN E S

SEYVAL/CHARDONNAY

SEYVAL/CHARDONNAYRESERVE

R I E S L I N G

S UMMER F I E L D S

WAWAYANDA WH I T E

“ S TON E F E N C E ”H A RD C I D E R

V I D A L

APPLE BLOSSOM BLUSH

T R AM I N E T T E

H A R V E S T T I M E

C A B E RN E T F R A N C

OBR (OAK BARREL RESERVE)

M ER LO T

INTERNAT IONAL RED

B LU E B E R RY

B L A C K B E R RY

RUB Y ’ S K I S S

AB

OU

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S


V I N E YA RDAPPLEWOOD WINERY

A DDR E SS82 Four Corners RoadWarwick, NY 10990

PHON E845-988-9292

EMA I [email protected]

WEBS I T Ewww.applewoodwinery.com

OP ENApril–Dec: Sat & Sun 11am–5pmMay–Oct: Fri–Sun 11am–5pmJuly & Aug: Sat until 6pm

TA S T I N G F E E S$5 per person

A C R E AG E10 acres

P RODUC T I O N4,000 cases

OWNER SJonathan and Michele Hull

W IN EMAK E RJonathan Hull

EVENTS (Check website for more information andto book reservations. All events rain or shine.)

Free Music in the Courtyard – every Sat & Sun 2–5pm

May 21–22 Tapas & Sangria 1–6pm

May 28–30 Memorial Weekend – “Kick offto Summer 2011”

June 11 Who let the Dogs Out??Annual Fundraiser for HumaneSociety (raindate June 12)

July 1–4 Celebrate the Reds, Whites,& Blues

Aug 6–7 Barbeque & Blues Experience

THE ESSENTIALS

IN THE SPOTLIGHTWINE & FOOD PAIRING

Applewood Winery delights in showcasingour wines paired with a variety foods. Thisis demonstrated at our popular annual food & wine pairing Events. Including our New York Riesling Experience in May, our Hudson Valley Cider Experience inNovember, and NEW this year, Barbeque& Blues Experience in August. The“Experience” offers food pairings, compara-tive tastings, and live entertainment in ourApplewood Pavilion.

In our Tasting Room on selected weekendsduring the season, wines are highlightedand then paired with cheeses, chocolates ortapas. Recipes are always available. Checkwebsite/facebook for dates.

GETTING HEREFROM NEW YORK CITY AND NEW JERSEY:Take the New York State Thruway (Rt. 87)North to Exit 16 Harriman (WoodburyCommons), then Rt. 17 West to Exit 127greycourt Rd. Follow signs to Sugar Loafthen Warwick, Cty. Rt. 13. Three miles pastSugar Loaf, turn right on Four CornersRoad, go 1 mile. Travel time 1 hour fromgeorge Washington Bridge.FROM ALBANY, KINGSTON, NEWBURGH & CONNECTICUT:Take the New York State Thruway (Rt. 87)South to Exit 16 Harriman (WoodburyCommons). Then same as above.

ORANGE

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HERE AT BROTHERHOOD, AMERICA’S OLDEST WINERY, we celebrated the grandopening of the Vinum Café, a gourmet restaurant/café/tapas bar housed above the under-ground cellars in one of the winery’s original brick buildings. Owned and operated byaward-winning French chef Christian Pierrel who offers exquisite cuisine and light fare atvery reasonable prices to complement your favorite Brotherhood wines. For hours of opera-tion visit his website: www.vinumcafe.com.

As you enter the winery notice the newly planted “showplace” vineyard we hope will offer visi-tors a cross-section of vinifera and hybrid grapes that thrive in the Hudson Valley. Chardonnay,Riesling, and Seyval Blanc are just a few of the vines we are currently cultivating.

We’re also excited to present our new content-rich website at www.brotherhoodwinery.net. It’s integrated with severalsocial media platforms to help you share your online andoffline Brotherhood experiences with friends and family. Thenew site offers classic entertaining tips, wine pairing guidesand recipes from some of our favorite local experts. Besideskeeping you updated, our new website will provide tools foryou to bring America’s oldest winery into your homes,kitchens and parties!

As a leader in our community, Brotherhood has completedthe installation of an 80KW solar electric system by HudsonValley Clean Energy in Rhinebeck. We’re proud to say, sinceNovember 2010, we’ve been producing our own clean energyto help offset the electrical needs of the bottling plant. Thissystem is clean, quiet, with zero emissions. We are proud to be producing wine made under sustainable and eco-friendly practices!

And Brotherhood is pleased to be participating in HudsonValley Wine Magazine’s Celebration of Art & Wine! We’vebeen paired with two remarkable artists: oil painter BarbaraRubin and visionary photographer Lee Anne Morgan. We’llbe hosting events this year to showcase their Brotherhood-inspired images and are looking forward to seeing thefinished pieces hanging in our gallery which features localartists throughout the year.

Our tours and tastings run full schedule April through December with our Tasting/SalesRoom open 11–5pm Sunday through Friday and 11–6pm on Saturday. Our “Historical Tour”is offered several times daily, where visitors get a glimpse into Brotherhood’s history, winemak-ing techniques and barrel-aging, all in our famous, hand-excavated underground cellars. Thetour isn’t complete without experiencing one of three tasting “flights” of award-winning wines.We have seasonal wine specials and one of the largest winery gift shops in the area, offeringBrotherhood souvenirs, wine accessories, local creations and unique imported items.

In addition to producing some of the oldest and finest wines and champagnes in America,Brotherhood continues to create and bring back to life some of its grand and legendary parties and events. Our Courtyard Wine Garden features live music every weekend fromMemorial Day through Labor Day and then Grape Stomping every weekend from LaborDay into October. Check our website for more information on some of the most excitingevents in the entire Hudson Valley! Visit www.brotherhoodwinery.net today!


BROTHERHOOD, AMERICA’S OLDEST WINERYEstablished 1839

MEET THE WINEMAKERS The winemaking team at Brotherhood isled by Winemaster Cesar Baeza. Cesarbegan his career with Master’s Degrees as an Agricultural Engineer, as well as inViticulture and Enology and also inSensory Analysis. His experience includesworking in many of the winemakingregions in the world, including: Califor-nia, France, Chile, Spain, the Soviet Unionand New York State. Cesar oversees all theaspects of viticulture, product developmentand winemaking at Brotherhood Winery.

Mark Daigle has the role of ProductionManager, expert machinist and “fixer of allthings.” When he isn’t running both bot-tling lines like well-oiled machines, Markcan often be found welding, grinding,repairing and, of course, consulting withCesar and Bob about the different blendsBrotherhood produces. Mark’s extensivebackground includes working in the vine-yards of Chappellet in Napa Valley, MaisonBertrand Novack in Champagne, Franceand in the cellars at Chanson Père et Fils inBeaune, France. He is an essential part ofthe winemaking team because of his dedi-cation, unique talents and over 30 years ofexperience at Brotherhood.

Working directly with Mark and Cesar isWinemaker Bob Barrow. Bob graduatedfrom Virginia Tech with a BS in Biologyand a Chemistry Minor in 1998. Heworked in both the vineyard and the win-ery at Williamsburg Winery in Virginiabefore starting at Brotherhood in 1999. A native of Dutchess County, Bob spendshis time in the cellars and lab creatingBrotherhood’s blends. In the fall, he can befound out on the crush pad with Markpressing the tons of grapes that Brotherhoodprocesses every year.

VA R I E TA L SB L ANC D E B L A N C SS PA R K L I N G W I N E

G R AND MONARQU E(Limited Release)

NY P R EM I UMS E L E C T I O N S

P I N O T N O I R

C A B E RN E TS AU V I G NON

MER LO T

R I E S L I N G

DRY R I E S L I N G

CH A RDONNAY

RUB Y P O R T

AB

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PHOTOS: Tomas Donoso (above left, opposite page); Yasuo Ota (above center)

V I N E YA RDBROTHERHOOD WINERY

A DDR E SS100 Brotherhood Plaza DriveWashingtonville, NY 10992

PHON E845-496-3661

FA X845-496-8720


WEBS I T Ewww.brotherhoodwinery.net

OP ENApril–December: Sun–Fri: 11am–5pm Sat: 11am–6pm

C LO S E DThanksgiving, Christmas Day,New Year’s Day

TA S T I N G F E E S$7 with glass

TOUR S$10 tour, tasting and glass



OWNERChadwick, Castro and Baeza Families

MANAG E RHernan Donoso, President

W IN EMAK E RCesar Baeza, Winemaster Mark Daigle and Bob Barrow

EVENTS (check website for more information)Live music in the courtyard Sat &Sun from Memorial Day–Labor Day

Candlelight Cuisine with Chef ShawnHubbell (5/27, 6/24, 7/22, 8/19, 9/23, 10/28, 11/18)

June 4 Wine and Beer Fest

July 30 Hawaiian Luau

Aug 27 Wine and Sangria Pig RoastFestival

Sept 30 Haunted Cellars

Oct Haunted Cellars (every Fri & Sat)

Oct 29 Halloween Ball

Dec 2 Holiday Tree Lighting

THE ESSENTIALS


IN THE SPOTLIGHT

RIESLING Brotherhood’s best selling wine,this Riesling has delicate floralaromas of pear and apple. Itsoff-dry character is perfectly bal-anced by the crisp finish. Fruitywith rich varietal character, thisaward-winning wine is a criticfavorite as well as a real crowd-pleaser.

DRY RIESLINGThis surprisingly dry, whitewine offers bright aromas offresh lime, tropical fruit andhas a light mineral quality.Very crisp, with the mouth-watering taste of Granny Smithapples, it is well-balanced, with a lingering finish.

RIESLING ICE WINEA delightful aromatic nose,this sweet, delicate and floralwine is so well balanced that it delivers a clean, almost dry finish. The acidity allows thiswine to mature gracefully anddevelop stronger flavors, afuller body and linger longeron the palate.

GETTING HEREFROM NYS THRUWAY (RT. 87): Take Exit 16 Harriman, go through toll plaza to Rt. 17W to exit 130. Take 208 North to Rt. 94 in Washingtonville. Make a right atthe light on Rt. 94 and at the next lightmake a left on Brotherhood Plaza Drive.Brotherhood is on end of road on left.

ORANGE

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LOCATED IN A 200-YEAR-OLD BARN on land once owned by Aaron Burr, Palaia Vineyards is right in the middle of a richly historic area of the Hudson Valley.History is a main theme in all the operations here, from our land to our labels, which feature different photos of our relatives on each variety.

We purchased the land in 2000 and began restoring the barn and converting it to a winery and tasting room. Planting began the following year, and currently we have 10 acres in production. Some of the varieties we grow include Cabernet Franc,Lemberger, Traminette, Seyval, Sangeovese and Pinot Noir. In addition to what is grown here, there are over 20 different wines to choose from in our tasting room, and tastings are always free.

We have won awards for our Merlots, Cabernet Francs, DeChaunac, Lembergers,Traminettes, Joyful Pink and Mead. It is the amazement of our guests at how good thewine really is, that is the best reward for us. People quite often remark on the “feel”of theplace, and how this makes us special to them. Everyone also says we are “just around thecorner,” no matter how far away they seem to live. It is the people who come here who areour best advertisement. Our Joyful Pink wine has been very popular, and we donate 10%of all purchases of Pink wine and pink t-shirts to Breast Cancer. We have also raised many thousands of dollars for Lung Cancer at our Neil Young Tribute Festival, held here every July.

With the live music every weekend, all year long, how could you not have a wonderfultime here? Come stomp grapes with us in September, pick grapes with us in October, andcheck the website for our events listing including our amazing annual free pig roast.Something is always happening here at the vineyard!


PALAIA VINEYARDSEstablished 2001

MEET THE WINEMAKERS Winemakers Joe, Jan and Joe Palaggi arealso the owners of the winery. Joe learnedhow to make wine from his grandfatherand went on to take classes and seminarsto improve his skills. Jan and Joe (theyounger) are the “wine finishing” expertsand do the testing and refining of thewines in preparation for bottling.

Joe will retire from his job someday andwork full time at the winery, but for nowit is up to Jan and young Joe to carry onwith the day-to-day operations.

W IN E S

P I N O T N O I R

C A B E RN E T F R A N CEstate Grown

MER LO T

U VA S E C C AEstate Grown

S E R I O U S R E DRed Blend

L EMB E RG E REstate Grown

L I N E A G EWhite Blend

CH ARDONNAY

T R AM I N E T T EEstate Grown

J OY F U L P I N KRosé

MEADHoney Wine

With the live music every

weekend, all year long,

how could you not have a

wonderful time here?

p Angela and the Fainting Goats – Neil Young Tribute Festival

qAl Westphal

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ORANGE

V I N E YA RDPALAIA vINEYARDS

A DDR E SS20 Sweet Clover RoadHighland Mills, NY 10930

PHON E845-928-5384

FA X845-928-7683


WEBS I T Ewww.palaiavineyards.com

OP ENJanuary 1–June 1:Thurs–Sun 12pm–10pm; Sun 12pm–6pm

June–January: Open DailySun–Wed 12pm–6pm; Thurs–Sat 12pm–10pm

C LO S E DNew Years Day, Easter, Thanksgiving, Christmas Day

TA S T I N G F E E SFree

TOUR SBy appointment only

A C R E AG E32 total, 10 in vines


OWNER SJoe and Jan Palaggi

MANAG E R : Jan PalaggiTA S T I N G R O OM MAN AG E R : Craig Cowton(contact [email protected])MUS I C M AN AG E R : george Carney (contact [email protected])

W IN EMAK E R SJoe (and son) Joe Palaggi

EVENTS Thursdays are Open Mic NightsCome and plug in, we have all the equip-ment. You never know...

For more on events and music,please check our website

July 14–17: The Vineyard Comedy Playerspresent: “Lend Me a Tenor.” Wine, PinkWine Slushies, Popcorn, and a farce that willhave you rolling. 8 pm ($10)

July 23–24: Neil Young Tribute Festivalto benefit the fight against Lung Cancer.$10/person for the day – the entire amountgoes to the charity. Band after band playingNeil Young’s songs for 2 days. BBq available.

And of course, we have Elvis live onAugust 20th!

GETTING HEREFROM NYS THRUWAY (RT. 87): We arevery easy to find being only 5 miles from the Woodbury Commons Premium Outletson Route 32 North. From the NYS Thruwaytake exit 16 and then the first exit after thetolls for Rt. 32 North. We are exactly 5 mileson the left on Sweet Clover Road acrossfrom Woodbury Road. Or if you are comingfrom the North, we are 4 miles from the lightat Cornwall on Rt. 32. Look for the big whiteWinery sign at the top of the road and followthe signs around the gray barn to the parking lot.

THE ESSENTIALS

IN THE SPOTLIGHTMEAD – HONEY WINE Fermented honey from a farm in PineBush. This rich Mead smells as good as ittastes. 2008 International Award winner,2008 Finger Lakes Wine & Food Classic;2009 Hudson Valley Competition; 2009Silver in the Women’s WinemakingCompetition in California; Silver in 2009NYS Fair; 2010 Silver in InternationalFinger Lakes Competition.

JOYFUL PINK A Rosé that is light on the palate with softstrawberry overtones. Sweet and tart at thesame time, this is one of our most popularwines. 10% of all sales go to The YoungSurvivor’s Coalition for Breast Cancer.2009 International Medal winner and2010 State Fair winner.

2007 MERLOTNow this is just a nice, dry red Merlotwith a hint of oak. Smooth with a nicesoft middle-mouth feel. 2010 FingerLakes International winner and FloridaInternational winner. Nice and clean, anda very popular wine here.

ARTWINE

&

OUR STORY BEGINS IN THE ORCHARD. In 1989, we purchased the orchard andbegan to learn how to cultivate fruit. Local apple growers and extension agents taught usthe basics and contributed to our early success. Our first product, in fact our entire busi-ness, started as a result of an abundant apple crop that lead us to experiment with hardcider. We were soon hooked and we received our farm winery and cider producer licensesin 1993. Our doors opened to the public in the Fall of 1994.

In the early days, we had three wines and one cider, all of which were a bit unrefined. Ourinexperience was as evident as our enthusiasm and we persevered to create higher qualitywines and cider. Every vintage improved as we honed our skills and continued to learn theart and science of wine and cider making. Eventually, hard work paid off, leading us to thedevelopment of our acclaimed Doc’s Draft Hard AppleCider. The success of our Doc’s Draft Hard cider is due toour insistence in using the finest fruit available.

The passion for creating wines and ciders soon evolved intoan idea to begin distilling and to open the first distillery inthe Hudson Valley since Prohibition. It was our belief thatthe fruits grown in the fertile Hudson Valley could be madeinto the highest quality fruit brandies and liqueurs. In2001, we received a grant to develop New York’s first fruitmicro-distillery. Using the same principle that had broughtsuccess to the wine and cider, we created a line of fruitbrandies and liqueurs – American Fruits – made to captureand preserve the essence of fruit at its peak ripeness.

Our post-and-beam tasting room provides visitors a uniqueenvironment to explore many offerings of wines, ciders,brandies and liqueurs. Renovated from an old apple pack-ing house and overlooking a goose pond and the orchards,its bucolic setting is perfect for enjoying some great wine,music and food from our own Pané Café. A deliciousbistro menu of fresh bread, pizzas, sandwiches and saladsfrom Pané Café is served all weekend long.

Warwick Valley Winery & Distillery is the perfect place for the perfect “Country Wedding”or any private party. For information email Randy at [email protected].

Our mission since our inception has been to create fruit-based alcoholic beverages that are as unique as the fruits themselves. It’s the magical combination of wine, music andfood that makes any visit to Warwick Valley Winery & Distillery so enjoyable.


WARWICK VALLEY WINERY & DISTILLERYEstablished 1994

MEET THE WINEMAKER Jason A. Grizzanti is a renowned NewYork State winemaker, pomologist, viniculturalist, businessman and the inno-vator behind the Empire State’s first fruitmicro-distillery. Jason is a principal andchief operating officer in charge of pro-duction at the Warwick Valley Winery in the Hudson Valley’s picturesque apple capital.

Under Jason’s direction, the facility hasgarnered critical acclaim and awards for its fruit distillates including an 87 ratingfrom the Beverage Tasting Institute forGrizzanti’s pear brandy; a Gold Medal atthe NY Wine and Food Classic for his pearliqueur; coverage in Forbes Life magazinefor the bourbon barrel-aged apple liqueur;a Gold Medal-winning ruby port; and2007 ‘Best of Show’ recognition at theHudson Valley Wine Competition forJason’s American FruitsTM Sour CherryCordial.

Warwick Valley Winery

& Distillery is the

perfect place for the

perfect “Country

Wedding” or private

party.

VA R I E TA L S

A P P L E S

P E A R S

B L A C K C U R R AN TS

S T R AWB ERR I E S

CH E R R I E S

CH A RDONNAY

R I E S L I N G


CABERNET SAUVIGNON

P I N O T G R I S

P I N O T N O I R

PHOTOS: Eric Iverson (above left); Carol Bates/Bates Photography, Inc. (center, opposite page)

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V I N E YA RDWARWICK vALLEY WINERY & DISTILLERY

A DDR E SS114 Little York Road Warwick, New York 10990

PHON E(845) 258-4858

FA X(845) 258-6055


WEBS I T Ewww.wvwinery.com

OP EN11am–6pm, dailyBakery/Café open Friday–Sunday,12pm–5pm

C LO S E DNew Years Day, Easter, Christmas

TA S T I N G F E E S$5 includes glass

TOUR SCall for info



OWNER SJoseph & Katherine grizzanti,Jason grizzanti, Jeremy Kidde

D I R E C TO R O F S A L E SJeremy Kidde

W IN EMAK E RJason grizzanti

EVENTS Live music every weekend,2pm–5pm

Check website for date & time:

August Johnny Cash Tribute

THE ESSENTIALS

IN THE SPOTLIGHTIn 2001,Warwick Valley Winery andDistillery became the Hudson Valley’s firstlicensed distillery since Prohibition. Weare currently the state’s leading producerof fruit brandies (eau de vies) and all natu-ral fruit liqueurs. The process begins bycrushing whole, ripe fruit and then fer-menting the mash in stainless steel tanks.The next step is to transfer the fermentedmash into our copper pot still. Oncethere, the fermented fruit is gently heatedby steam, as opposed to direct flame, toslowly boil off the alcohol without com-promising the delicate fruit aromas.

In 2009, Warwick Valley Winery andDistillery expanded the distillery to pro-duce artisan gins and whiskeys.

GETTING HEREFROM NYC & NJ: Take Rt.17 north intoNew York State toward Albany (I-87). get off at exit 15A, Sloatsburg. Make a left offexit onto Rt. 17. Take Rt.17 north for 7miles, then make a left onto Rt.17A. Stay on Rt. 17A for approximately 17 miles intoWarwick. At the intersection of Rt.17A andRt. 94 make a left, onto Rt. 94. Proceed onRt. 94 for a 1/4 of a mile, make a right ontoLittle York Rd. The winery is 1 mile down on the right.

ORANGE

ARTWINE

&

BASHAKILL VINEYARDS is Sullivan County’s first commercial winery that opened itstasting room doors in December 2007. BashaKill Vineyards is an eco-friendly vineyardthat produces “certified naturally grown” grapes. The vineyard lies on a slight slope that flows down to the 2,000 acre BashaKill wetlands. This marsh provides an idealmicro-climate to grow world class organic grapes and the loose sandy soil offers excellent farming conditions. The land around the wetlands has a long history of farming datingback to the 1700s. It was initially inhabited by Native Americans and by the mid-1700sEuropean settlers migrated to the area. One can still find old clay drainage pipes in some of the fields.

The northern fields of the vineyard, planted in 2005, are home to both our CayugaWhite vines as well as a red variety named Noiret. We use the Cayuga White grapes toproduce our Estate White Tail varietal white wine. Our Estate White Tail is a Germanic-style, balanced, semi-sweet wine with hints of melon,peach, apple and an earthy overtone. In 2006 we took achance planting a newly-released red hybrid fromMinnesota named Marquette, which has Pinot Noir as oneof its grandparents. Marquette was promised to be a hardy,disease-resistant grape while still producing a high qualitywine. In 2010 we were able to harvest our first batch andwe could not be happier with the outcome! We are blend-ing our Marquette with our Noiret and calling it BaldEagle. This wine will be a full-bodied, heavy red wine withspice, oak and hints of black pepper – and made fromorganically grown grapes!

We are now implementing several biodynamic practices inour vineyard. In 2009, we introduced chickens into ourvineyard to help control pests and provide with organic fertilizer, which is composted with our grape pressings andreapplied to our soil. In 2011, we plan to purchase sheepto control our weeds and eliminate all mowing in the vine-yard and provide another natural fertilizer. We want tobuild an environment that will allow us to grow the mostflavorful grapes that will reflect in our wines. Plans are also underway for a wine cave, which will be set in the moun-tain on our property. This will allow us to expand our winecapacity and give us the perfect temperature and humidityfor aging our reds in the most natural environment.


BASHAKILL VINEYARDSEstablished 2005

MEET THE WINEMAKER Five years ago, Paul Deninno began to fulfill his dream of planting a vineyardand opening a winery on his property. Hesingle-handedly constructed the vineyardtrellis, using black locust posts, an alterna-tive to using chemically-treated wood. He also laid all of the tile drainage andinstalled a drip irrigation system whichconserves water, fertilizer and energy con-sumption. He continues to plant, pruneand maintain the entire vineyard himself.

This personal care and attention assuresthat the vineyard remains chemical-freeand produces the highest quality grapes,which is reflected in his wines. Futureplans include biodynamic practices in hisvineyard, which Paul believes will bringthe wines to a new level.

Come visit the winery where you cansample BashaKill’s award winning wines.You can also bring your own lunch andmingle with local residents and wineenthusiasts from afar. Paul also providespersonal tours, showing where and howthe wine is made, answering your ques-tions, and ensuring you have a visit thatwill make you want to return!

W IN E S

BARN OW L Gewurztraminer

B L A C K B E A R Cabernet Franc

B LU E H E R ONChancellor

COYO T E 80% Cab Sauvignon, 20% Cab Franc

DR AGON F LYLemberger

O S P R E Y Vignoles

WH I T E TA I LCayuga White

WOOD D U C KChardonnay

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V I N E YA RDBASHAKILL vINEYARDS

A DDR E SS1131 South RoadWurtsboro, NY 12790

PHON E845-888-5858

FA X845-888-5858


WEBS I T Ewww.BashaKillvineyards.com

OP ENMemorial Day–Labor Day: Sat & Sun, 12pm–6pmWinter: Sat 12pm–5pm

C LO S E DMonday–Friday

TA S T I N G F E E S$5, includes glass

TOUR SYes

A C R E AG E10.5 acres

P RODUC T I O N500 cases

OWNER /MAN AG E RPaul Deninno

W IN EMAK E RPaul Deninno

EVENTSLive Music every Saturday

We have live music every Saturday throughoutthe summer and different events throughoutthe year – art shows and wine making classesare a few. Please check under our Directionstab for the latest happenings.

THE ESSENTIALS

IN THE SPOTLIGHTWOOD DUCK

This new Chardonnay is aged, half inAmerican oak and half in stainless steel,and then blended together for a verysmooth dry white wine. It has a full bodyand a beautiful finish!

BARN OWL

Made from the noble Gewurztraminergrape, Barn Owl is a semi-dry, highly aromatic wine with spice and honey onthe pallet and nose.

ESTATE WHITE TAIL

Our Estate White Tail is a Germanic-style,balanced, semi-sweet wine with hints ofmelon, peach, apple and an earthy over-tone. This wine pairs well with sushi,salads, antipasto, and desserts.

OSPREY

One of our most popular whites, thisGermanic-style semi-sweet wine has flavors and aromas of honeysuckle,pineapple and grapefruit. Enjoy with light pasta dishes and desserts.

2009 BLUE HERON

Made from 100% Chancellor grapes thiswine is full bodied with aromas of cedarand spice. It pairs well with Italian foodsand spicy dishes.

DRAGON FLY

Made from the Lemberger grape, this wineis an easy drinking red with soft tannins.

COYOTE

Made from 80% Cabernet Sauvignon and20% Cab Franc grapes this wine has notesof tobacco, black currant, spice and pep-per on the nose and palate.

SULLIVAN

GETTING HEREFROM NYS THRUWAY (RT. 87): Exit 16Harriman. Take Routh 17W (quickway) toExit 113. get off ramp and go south onRoute 209 for two miles. Make a left onHaven Road (after Moose Lodge) whichgoes across the Bashakill. At the end,make a right on South Road, go two milesand look for the vines and the BashaKillvineyards sign. We are across from theboat launch and public parking area.

ADAIR VINEYARDS is a small family-owned winery and vineyard located in the scenicand historic Hudson Valley. Jim Adair established the winery and vineyard in 1985 whenhe planted his first vine, and opened the tasting room in 1989. When we acquired thewinery in early 1997, it was the realization of a life-long ambition inspired by family heritage and brought to fruition by formal enology and viticulture studies in Californiaand further training in a Pennsylvania vineyard.

We often compare a visit to Adair Vineyards to a step into one of the 19th centuryHudson River School artist’s paintings. Asher Durand’s 1840 painting “The Solitary Oak”appears on our wine label. And, we have a solitary oak standing at the head of our vineyard. In his painting are cows, horses, mountains, and a stream. Our winery ishoused in a barn, over 200 years old, once occupied by cows and horses, and has a stream running by with the Shawangunk Mountains in the background.

The tasting room and gift shop are located in the loft of the barn and the winemakingarea is below. Our vineyard is located behind the winery. We believe in the simple andnatural approach to our winemaking. We allow our grapes to fully mature so that we are able to produce wines characteristic of the grape varieties. In order to maintain the highest quality, our wines are created firstly with estate-grown grapes and then supplemented with additional varieties grown at a local farm with which we have a close working relationship.

We currently produce more than 30,000 bottles and lookforward to increasing our production.

In the wine cellar you will see where we make the wine,care for it to perfection and bottle it for our customer. Ourwines range from dry to slightly sweet. We have wonnumerous awards for our wines.


ADAIR VINEYARDSEstablished 1985

MEET THE WINEMAKER Marc Stopkie, winemaker, attended NapaValley College for enology and viticulture.After completion of his studies at NapaValley College he interned at variousCalifornia wineries throughout the state’swine regions. While wanting to return tohis East Coast roots, he secured a positionas winemaker/vineyard manager at aPennsylvania winery.

While working at this winery, he becamefamiliar with the East Coast growing climate and the French-American hybridgrape varietals. While working there hesearched for his own winery and found itin the Hudson Valley. He now growsFrench-American hybrid varietals suited tothe region as well as experimenting andgrowing various varietals from Minnesotaand Russia.

Marc’s winemaking style is rooted in the Old World way. He only uses grapes andfruit grown on the estate or within 15miles of the winery. He personally caresfor the vineyard and every grape processed.He does not rely on technology butinstead uses what is naturally occurring ineach varietal and season to create carefullyhandcrafted wines. By following this philosophy he is able to bring out the truecharacteristics of the fruit and terroir ofthe Hudson Valley.

VA R I E TA L S

S E Y VA L B L A N C

V I G NO L E S

C AYUG A WH I T E

V I D A L B L A N C

F RON T EN AC

MAR E CH A L F O CH

L E ON M I L LO T

D E C H AUN AC

B ACO N O I R

A visit to Adair Vineyards is a

step into one of the 19th century

Hudson River School artist’s

paintings.

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V I N E YA RDADAIR vINEYARDS

A DDR E SS52 Allhusen Rd.New Paltz, NY 12561

PHON E845-255-1377

FA X845-691-9584


WEBS I T Ewww.adairwine.com

OP ENMay–Oct: Fri, Sat, Sun 11am–6pm Nov–Mid-Dec: Sat, Sun 11am–5pm

TA S T I N G F E E S$5

TOUR SNot available


P RODUC T I O N2,500–3,000 cases

OWNER SMarc and Lori Stopkie

MANAG E R SMarc and Lori Stopkie

W IN EMAK E RMarc Stopkie

EVENTS Taste our wines at the followingFarmer’s Markets:

Hastings on Hudson: Saturdays TBD,check website for dates

Rye: Sundays TBD, check website for dates

Beacon: First and Third Sunday of everymonth year round

Albany (Empire State Plaza): Every otherWednesday year round, check website fordates

Cold Spring: Saturday TBD, check websitefor dates

Schenectady: Every Thursday Maythrough November

Cornwall: Wednesday TBD, check websitefor dates

Muscoot Farms: Sundays May throughNovember

Peekskill Farmers Market: SaturdaysTBD, check website for dates

Purchase (Pepsico): Tuesdays TBD, checkwebsite for dates

THE ESSENTIALS

IN THE SPOTLIGHT2010 PECHEA delectable dessert wine made from100% White peaches. This wine pairs well with champagne, drizzled over a fruit salad, or by itself. This dessert winewas a double gold medal winner in the 2008 and 2009 Hudson Valley WineCompetition, as well Best of Show in2009 Hudson Valley Wine Competition.As quoted in the Wall Street Journal onAugust 17, 2010, “A delectable whitepeach dessert wine turned out to be oneof the most memorable wines out of adozen wineries visited.”

2009 CAYUGA WHITE A semi- dry white wine reminiscent of asemi-dry Reisling, made from 100%Cayuga White grapes. This wine is anexcellent accompaniment to Asian,Indian, and other spice cuisines with hintsof tropical fruits and apricot. A bronzemedal winner in the 2008 Hudson ValleyWine Competition. (2010 to be releasedthis summer.)

GETTING HEREFROM NYS THRUWAY (RT. 87): Take Exit18 (Poughkeepsie/New Paltz). After toll-booth, turn left (Rt. 299). At 3rd stoplight,turn left (Rt. 32 South). Proceed about 5.5miles to Allhusen Road. Turn left. Adairvineyards is a big red barn about 1/2 mileon the right.

ULSTER


IN 1982, THE BALDWINS purchased a farm which hadbeen the Hardenburgh Estate since 1786, including a stonehome and 18,000 square feet of out buildings situated on37 acres of prime alluvial farmland.

The first vineyard was planted in May 1982, and a secondvineyard the next year, bringing total vine acreage up to 10acres. In the Fall of 1982, the first vintage was vinifiedusing grapes purchased locally, and the winery opened inJuly 1983 with five wines, three of which were awardedmedals at the New York State Wine Competition.

Baldwin Vineyards has spent the past 28 years garneringawards for their Chardonnay, Merlot, Riesling, BrutChampagne, Port and other dozen wines, but pioneeredNew York's entry into the premium fruit wine category.

Starting with their Strawberry Wine in 1985 (Best fruitwine at the San Francisco Chronicle Wine Competition2006 and 2007); they added Apple, Blueberry, Cherry andBlack Raspberry wines which have gathered many moreawards. The Black Raspberry Wine, alone, has won eightGold Medals in various wine competitions, in addition tomany other awards.

The Baldwins’ philosophy on fruit wines, which began atrend throughout the entire Northeast, was to vinify fruitwines as premium varietal wines, rather than the old tradi-tion of adding water and other less expensive fruit juices tobring down the cost. Instead of making the fruit wines dry, as was the tradition, theBaldwins finished their fruit wines so they tasted like the fruit they started from.

Baldwin hosts a Strawberry, Chocolate & Wine Festival, serving their famous strawberryand chocolate desserts along with a wine tasting of their fifteen different wines. There aresixteen Festivals scheduled for 2011. Visit our website www.baldwinvineyards.com fordates and times.

BALDWIN VINEYARDSEstablished 1982

MEET THE WINEMAKERS Pat and Jack Baldwin were living in NewJersey in 1981, enjoying wine as a hobbysince their first visit to Europe in 1974had started their “love affair” with wine. As Director of Les Amis du Vins’ premiernew chapter, Pat had 100 members whomet monthly to taste the world’s greatwines under the tutelage of wine indus-try’s notables, including Marcia Mondavi.It was a club member who informed Patthat world class wines were being pro-duced 50 miles to the north, in New York’sHudson River region. After visiting one of the region’s dozen wineries that summer,Pat remarked, “That would be a nice wayto live.” So together the Baldwins spentthe balance of the year looking at potentialwinery sites in Pennsylvania, New Jerseyand New York.

During a blizzard in February 1982, theyvisited a 37-acre farm in the Hudson Riverregion. After walking the property inbelow-freezing weather, with six inches ofsnow already on the ground, they “boughtthe farm,” on two conditions:1. The town would allow them to put up a sign – “Baldwin Vineyards,” and

2. Cornell University would inspect thesite and declare it fit for grape growing.

Both conditions passed, and in July 1982,the Baldwins took title to the property.Yet, not wanting to wait until Spring ofthe following year, the Baldwins plantedtheir first vineyard in May before theyofficially owned the property, and beforethey could improve the lot. And so, defying all logic, they had their vineyard,Baldwin Vineyards!

With Pat’s unique talent for organizing anddeveloping, and utilizing the services oftwo wine consultants, the winery openedin July 1983. They sold out of their firstyear’s wine in just a few months. Then in1985, one of their consultants brought theBaldwins a bottle of 1919 elderberry winefound in a cellar of an old house. Not ableto find any elderberries, they contracted fortwo tons of strawberries, and made theirvery first batch of strawberry wine. It be-came their best seller, and began garneringat least one Gold Medal each year since.

W IN E S

M I S T D I G R E C O

MEMOR I E SBrut Champagne

CH ARDONNAY

POR T

MER LO T

C L A R E T

EMB E R SSoft, Fruity Red

I L L U S I O N S Off dry white wine

JOS EPH ’ S V I N TAG ESemi-sweet

A P P L E

LATE HARVEST RIESLING

ANTHONY ’S V INTAGELight sparkling

R A S P B E R RY

CH E RRY

B LU E B E R RY

S T R AWB ERRY

I C E W I N E

Instead of making their fruit wines

dry, the Baldwins finish their fruit

wines so they taste like the fruit

they started from.

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ULSTER

GETTING HEREFROM Rt. 17: Exit 116 on Rt. 17 (soon tobe Rt. 86), take Rt. 302 North to Pine Bush.At the first traffic light in Pine Bush, gostraight through the light onto Maple Avenue(don’t make a left or right onto Rt. 52/MainStreet). Follow the signs for one mile, andthe old stone house and winery will be onthe right side. Baldwin vineyards is on the Orange/ulstercounty border in southeastern New York.gPS co-ordinates are -74.293735, and41.618957.

V I N E YA RDBALDWIN vINEYARDS

A DDR E SS176 Hardenburgh Road Pine Bush, NY 12566

PHON E845-744-2226

FA X845-744-6321


WEBS I T Ewww.baldwinvineyards.com

OP ENJuly–Oct: every day except Mon & Tues12pm–5pm Apr–Jun: Thurs, Fri, Sat, Sun 12pm–5pmNov–Dec: Thurs, Fri, Sat, Sun 12pm–5pm

C LO S E DEaster, Thanksgiving, Christmas

TA S T I N G F E E S$7 includes tasting glass$15/pp for festivals, or FREE with the purchase of six bottles of wine, includes tasting glass

TOUR SNot available



OWNERPat and Jack Baldwin

MANAG E RPat and Jack Baldwin

W IN EMAK E RPat and Jack Baldwin

EVENTSStrawberry, Chocolate & WineFestival – visit our website for acomplete listing of dates and times

THE ESSENTIALS

IN THE SPOTLIGHTRecognizing that wine goes best withfood, the Baldwins started a tradition in 2006 to have frequent Strawberry,Chocolate & Wine Festivals, whichinvolve tasting all of our wines accom-panied by three chocolate/strawberrydesserts.

The food makes all the vibrant flavors inthe wines stand out, and the desserts tastemuch better accompanied by the variouswines. Imagine tasting cheesecake with aPort or Ice Wine, strawberry shortcakewith Brut Champagne or Late HarvestRiesling, or chocolate desserts withStrawberry or Black Raspberry Wine.The Ice Wine is our newest wine addition– a Riesling frozen on the vines until thejuice is like a sweet, intense syrup. Thesevery special grapes have a full-bodied luscious flavor like no other grape wine –making it the perfect dessert wine.


WINE HAS BECOME VERY IMPORTANT to Americans. Moreover, we are drinkingincreasing amounts of wine grown in our own native soils, as well as, and frequently inpreference to, wines originating in famous Old World regions. This acceptance of our ownwines is quite a recent development. It has come about only through the efforts of a fewAmerican wine lovers who are determined to demonstrate that fine winemaking, both asan art and as a business, is well within the capability of our nation’s climate, soils, and talents. Hundreds of stories could and will be told of the difficulties and rewards experi-enced by these dedicated people during this accomplishment.

One such story begins appropriately on a vineyard in theHudson River Valley, the oldest wine district in the UnitedStates. Wine has been made from the grapes of this regionsince the 17th century when the French Huguenots grewvines and made wine in nearby New Paltz. Among theyoung farmers attracted to this burgeoning industry in theearly 1800s was Andrew Jackson Caywood who bought andplanted a handsome piece of land high above the river in aneven older Hudson region grape growing community, dat-ing from 1772. When the community incorporated as theVillage of Marlborough, in 1788, a cluster of grapes carvedin its seal commemorated its major crop. Caywood becamean outstanding viticulturist and leading authority in thedevelopment of new grape varieties.

When the Miller family bought the Caywood property in1957 and renamed it Benmarl, it had outlived all of its earlycontemporaries to become America’s oldest professional vine-yard. The Millers rebuilt its steep terraces, replanting themwith European wine grapes, both hybrid and vinifera, carry-ing on Caywood’s private experimentation at a time whenNew York’s wine industry was at a low ebb, and long beforeNew York State officially began experimental wine study.

In 2006, the Spaccarelli Family purchased Benmarl Winery from the Miller family, withthe intention of reviving the spirit of Hudson Valley viticulture and the process of winemaking. They have proven to be a new face to an old tradition. By replanting many of theabandoned vineyards and refurbishing the estate, they have managed to bring a new lightto Benmarl, without sacrificing the tradition and history that makes it so special. And, car-rying on the tradition of experimentation, they have planted new hybrid varieties likeTraminette, as well as Old World vinifera.

Benmarl and the Spaccarelli family are dedicated to the renaissance of New York’s firstvineyard region, and have faith that the Hudson Valley will be recognized throughout theworld as a producer of high quality wines, enhanced by a regional character which sets itapart from any others in the world.

BENMARL WINERY Established 1957

MEET THE WINEMAKER There seems to be a theme of “wine-maker” made wines that has dominatedthe American wine scene in recent years.New World winemakers are gainingcelebrity status, crafting exquisite winesthat not only showcase their own style,but also reflect trends in the market. Thatbeing said, there has been a shift awayfrom terroir-driven wines. New Worldwines are, in certain ways, losing theirsense of place.

At Benmarl Winery, the winemakingprocess has been increasingly focused notonly on varietal characteristics, but on thisidea of expressing terroir. They strive tomake not only great wines, but greatwines that reflect where they are from.

“The decisions that we make in the cellarare very important,” says the winemakerand GM of Benmarl. “But not as impor-tant as the quality and consistency of thefruit that we grow and purchase.”

In recent years the Spaccarelli family hasbeen refurbishing their existing vineyardsand planting new ones. Investment in newtemperature-controlled tanks, French andAmerican Barrels, and a state-of-the-artbottling line, has added to their focus onquality and consistency.

The whites at Benmarl are generally bot-tled young, capturing their youthful fruitand often times minerally characteristics.The Chardonnay component of theirSlate Hill White is the only white thatsees oak. The reds are all carefully aged inFrench, American, and Hungarian oakbarrels, striving to strike balance betweenflavor, aroma, and texture.

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GETTING HEREFROM NYS THRUWAY (I-87): Take Exit 17(Newburgh); then take I-84 East and exit at Rt. 9W Newburgh (just before theNewburgh/Beacon Bridge); Rt. 9W Northabout 4.5 miles, then turn left on ConwayRd., keep to the right. The Benmarl signand entrance are 1 mile on the right.FROM ORANGE COUNTY & PA: Rt. 9WNewburgh (just before the Newburgh/Beacon Bridge); Route 9W north about 4.5miles, then turn left on Conway Rd., keep tothe right. The Benmarl sign and entranceare 1 mile on the right.FROM PUTNAM COUNTY & CT:Take I-84 West and cross the Newburgh/Beacon Bridge; Route 9W North about 4.5miles, then turn left on Conway Rd; keep tothe right. The Benmarl sign and entranceare 1 mile on the right.

Buses please call in advance.

V I N E YA RDBENMARL WINERY

A DDR E SS156 Highland AvenueMarlboro, NY 12542

PHON E845-236-4265

FA X845-236-7271


WEBS I T Ewww.benmarl.com

OP EN12pm–6pm every day

C LO S E DThanksgiving, ChristmasNew Years Day, Easter

TA S T I N G F E E S$8 for 6 wines

TOUR SOur working cellar is open for views



OWNERvictor Spaccarelli

MANAG E RMatthew Spaccarelli

W IN EMAK E RMatthew Spaccarelli

EVENTS (check website for updated listings)May 28–29 Bud Break Festival

July 16–17 Sangria Festival

Aug 13–14 Sangria Festival

For a list of Shawangunk Trailevents go to: gunkswine.com

THE ESSENTIALS

IN THE SPOTLIGHTESTATE BACO NOIRBottled every year in May, everyone impatiently awaits our award-winningBaco Noir. A light to medium bodiedwine with the classic peppery red cherryfruit that only Baco can offer. Benmarlhas been producing Baco Noir for fifty years.

SLATE HILL WHITELight to medium bodied, floral with aslight mandarin orange and citrus flavor.Pale yellow with fresh acidity. An attrac-tive white to enjoy on the hazy, lazy daysof summer. Bring this chilled wine to thebeach and while away the hours.

CABERNET FRANCEarthy with notes of raspberry and cherry.Lightly oaked with a spicy finish of blackpepper and vanilla.

ARTWINE

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BRIMSTONE HILL IS AMONG the older group of Hudson Valley vineyards andwineries. The actual vineyard dates back to 1969 when Richard and Valerie Eldridgeplanted some 20 varieties of “French hybrid” grapes on approximately a half acre of sloping land. The Eldridges were (and still are) dedicated oenophiles. This tradition really stems from Valerie’s background. She was French by origin, and she grew up in an extended French winemaking family from the Loire Valley.

In the 1970s the Eldridge vineyards expanded to about 3-4 acres of grapes. The decisionto try a small winery was made in 1978-79, a time period when there was considerableinterest in establishing smaller wineries throughout the Hudson Valley. There was (andstill is) much to learn about appropriate grape varieties, wine types and wine-makingtechniques for this region. Initially, the French-American hybrid grape varietals seemed tobe the most appropriate for better wines. As the 1980s progressed some of the traditionalEuropean vitis vinifera varieties showed considerable promise.

Then, as Cornell became better focused on higher quality wine grape varieties (rememberCornell has had a grape breeding program for generations), some of their interspecifichybrid varieties have blossomed in the Hudson Valley. Brimstone Hill has worked with allof these categorical groupings in a strong effort to make distinctive regional wines, whichwe are proud of.

As for size, our vineyards have expanded considerably; wenow have about 10 acres producing and about 3-4 acres,which are not yet in production. Our operation continuesto be somewhat experimental in nature. One of the pio-neering ventures we are very proud of is the developmentof a sparkling wine, which is made in the tradition of theFrench champagnes. Our current production is between7,500 and 10,000 bottles per year.

BRIMSTONE HILL VINEYARDEstablished 1982

MEET THE WINEMAKER Richard Eldridge, owner and winemaker,stumbled into wine through marriage tothe late Valerie de Bourmont who intro-duced him to wine. In a sense, the rest ishistory. The Eldridges became fascinatedwith the possibilities of growing and mak-ing very good wines here in the East. Wetend to think of wine as one of the moreimportant staples of the diet.

The winemaking process in the East, how-ever, is much more challenging than inCalifornia. This is largely due to theEastern climatic conditions coupled witha limited tradition of wine and viticulture.Most of the California wine grape varietiescannot handle our cold winters and short,rainy growing seasons. Further, Easterngrapes tend to be significantly higher inacidity and lower in sugar than theirCalifornia counterparts. This conditioncan be addressed, but the process doesbecome more complicated. The higheracidity does have a major advantage inmaking both sweeter wines and sparklingwines. The drier table wines tend to be onthe lighter side with a certain zesty quality.At Brimstone Hill we are committed tothe task of making better wines which willplease our customers.

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Brimstone Hill has worked to make

distinctive regional wines, which we

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V I N E YA RDBRIMSTONE HILL vINEYARD

A DDR E SS61 Brimstone Hill Rd.Pine Bush, NY 12566

PHON E845-744-2231

FA X845-744-4782


WEBS I T Ewww.brimstonehillwine.com

OP ENColumbus Day–Memorial Day: Sat & Sun, 11:30am–5:30pm Memorial Day–Columbus Day: Fri, Sat, Sun & Mon, 11:30am–5:30pm

TA S T I N G F E E S$3 for table wines available$1.50 for sparkling wine

TOUR SAvailable by appointment


P RODUC T I O N625-850 cases

OWNERRichard Eldridge

MANAG E RRichard Eldridge

W IN EMAK E RRichard Eldridge

EVENTSChampagne, Chocolate and Wine –A Valentines Day event held everyPresidents’ Weekend (Sat & Sun)

THE ESSENTIALS

IN THE SPOTLIGHT

NOIRETThis is a fairly recent NY State red grapewhich was developed by Cornell. It pro-duces a very high-quality red wine withgood tannins and overtones of black pepper.Noiret picks up an added richness when itis aged in oak barrels, and it accompaniesmost foods very well. It has proven to bevery popular in our tasting room.

CABERNET FRANCThirty years ago, Cabernet Franc wasalmost unknown in Eastern winemakingand viticultural circles, but it has devel-oped a steady and growing followingamong our customers. At Cornell it hasproven to be the most winter hardy of thetraditional European wine grape varieties,and it is reasonably disease-resistant. AtBrimstone Hill we vinify Cabernet Francalong the lines of the Loire Valley CabernetFranc wines. It is excellent with red meats,and it accompanies pasta dishes nicely.

CAYUGA WHITEA semi-sweet wine with a delicate flavorand aroma. People frequently say that itpossesses overtones of pear. Cayuga Whiteis a great sipping wine on a hot summerafternoon, and it goes nicely with fruitsand/or desserts. It is our most popularwine year in and year out.

DOMAINE BOURMONTSPARKLING WINEOur sparkling wine is a light dry (brut)sparkler made in the full Méthode Champ-enoise tradition. This means that the second fermentation occurs in the bottle,that is, the actual bottle in which the wineis served. It is a great wine to have withany celebration.

GETTING HEREFROM NYS THRUWAY (RT. 87): Take Exit16, Rte. 17W to Exit 119. Turn right on Rt.302 to Pine Bush, left on Route 52, go 1mile to New Prospect Rd. Turn right and go½ mile to Brimstone Hill Rd., then turn left.FROM NORTH & ALBANY: Rt. 87 South toExit 18, Route 299W to left on LibertyvilleRd. (u.C.7) which becomes Bruynswyck Rd.Make right on Brimstone Hill Rd. FROM EAST & CT: Route 84 West, takeExit 8 to Route 52W to Pine Bush. See above. FROM WEST: Route 84E to Exit 4 to 17W.to Exit 119. See above from South.

GLORIE FARM WINERY WAS CONCEIVED out of a love affair between agricultureand wine. We have been growing grapes on our Marlboro hillside farm for home wine-makers and many valley wineries for nearly 30 years. At an elevation of 800 feet and withsoutheastern slopes, our location is considered one of the premier vineyard sites in theHudson Valley, and virtually all visitors’ first reaction upon arrival is to comment on theamazing, 35-mile, panoramic view from this spot.

Estate grown grapes make up ninety percent of our wines. Hudson Valley standardsSeyval Blanc and Cabernet Franc lead the way, followed by DeChaunac, Cayuga Whiteand Vidal Blanc, and more recently Riesling and Marquette. With these and others, wecurrently have a dozen varieties on trellis and continuously evaluate new and existing cultivars for future plantings. Our tree fruit, brambles andribes are the sources for our fruit wines. Black currants,members of the ribe family, were banned from propagationin New York State in 1911. The ban was lifted in 2003,and we planted cuttings soon after, reaping our first harvestin 2008. An intensely flavored, deep red, sweet-tart winewas produced, a unique, rich taste experience that our customers immediately embraced.

Surrounded by the vibrant orchards and vineyards of our54-acre fruit farm, a large, red-roofed barn built in 1913was partially renovated between 2004 and 2007 for thewinery and a tasting room. In the comfortable rustic elegance of our tasting room, we have but one objective –to be sure that each customer leaves having had a positiveexperience. We strive to provide visitors with a friendly,approachable atmosphere where they may select from anextensive list of gently handcrafted wines for tasting. Dry,semi-dry and sweet; red, white, and fruit wines; you’ll findthem all here. We have a style for every palate.

Agriculture is a way of life for us. Only 2% of our nation’spopulation is involved in farming, and we are proud mem-bers of this innovative, resilient group. We use sustainablepractices including a solar electric system, installed in2008, that produces 100% of the electricity used by thewinery. Utilizing barrels made from New York State oakhelps to reduce our carbon footprint and supports regionalbusinesses. It is our hope that 100 years from now thisproperty will still be a farm. In addition, we are members of the Shawangunk Wine Trail, Hudson Valley Wine and Grape Association, New York Wine and GrapeFoundation, Cornell Cooperative Extension, New York Farm Bureau, and theMarlborough Agricultural Alliance (Meet Me in Marlborough).


GLORIE FARM WINERYEstablished 2004

MEET THE WINEMAKER The expression is, “Those who can, do.Those who can do more, teach.” We add,“Those who can do more with a glass ofCab Franc in one hand and a magic eightball in the other while sporting awesomeblack rubber knee-high boots, makewine.”

Though Emile Peynaud states frankly thatwinemaking is not an abstract science,there are enough variables involved thatyou’d better be a good juggler (swords onfire) while crunching lab numbers, run-ning test trials, fixing impellers, andthrowing the corker over the cliff.

At Glorie Farm Winery we are a relativelynew player on the viniculture scene,though for years our vineyards have sup-plied Hudson Valley wineries with qualitywine grapes, both vinifera and the cold-hardy French hybrids.

While people enter the winemaking fieldperhaps as a vocation, an ego trip, a dalliance, or a tax write-off, its appealextends to both sides of the tasting bar.Behind the scenes at Glorie, we attemptto gather the matrix of winemaking vari-ables: weather fluctuations, terroirchallenges, social constructs, economicclimes, and Murphy (of Murphy’s Lawfame), while engaging in Peynaud’s physi-cal science of enology. All of this leadingto a hopefully delightful golden or garnetliquid summation in your wine glass.

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J UMP I N J A Z Z

P E A CH W I N E

SWE E T C A R O L I N E

A P P L AU S E !

L E ON M I L LO T

D E CH AUN AC O A K

R E D MONK E Y


R E D Q U A R T E T

C ANDY A S S R E D

B L A C K C U R R AN TW I N E

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V I N E YA RDgLORIE FARM WINERY

A DDR E SS40 Mountain Rd.Marlboro, NY 12542

PHON E845-236-3265

FA X845-236-3265


WEBS I T Ewww.gloriewine.com

OP ENSaturday, Sunday & Monday holidaysMay–August, November–December:12pm–5pm September–October: 12pm–6pm

TA S T I N G F E E SFive wines for $5. Souvenir glass included.Spectacular view, no charge.

TOUR SBy request

A C R E AG E54 in land, 20 in fruit, 6 of which are grape


OWNER SDouglas and MaryEllen glorie

MANAG E RDouglas and MaryEllen glorie

W IN EMAK E RAnne C. Reagan

EVENTSFor a complete listing of events visit:www.gunkswine.com

THE ESSENTIALS

IN THE SPOTLIGHTSEYVAL BLANCVinified in the classic style – dry andcrisp. Our answer to CaliforniaChardonnay.

RIESLINGSemi-dry with flavors of green melon,pear and honey.

PEACH WINESweet, delicious summer treat! Made from100% fresh, ripe peaches.

CABERNET FRANCBarrel aging in New York oak integratedperfectly with this medal winning wine’snatural fruit flavor and gentle tannins.

CANDY ASS REDNeed we say more? Like a grape lollipopin a glass, this wine is pure fun!

BLACK CURRANT WINEAn intensely flavored, deep red, sweet-tartwine made from our black currants.

GETTING HEREFROM THE NYS THRUWAY (RT. 87): Exit 17 (Newburgh). Take I-84 East to Exit10. Turn left onto 9W North. Drive 7 miles tothe village of Marlboro. Turn left onto CountyRoute 14. Drive 1.5 miles to the stop sign,and turn right onto County Route 11. Driveone mile and turn left onto Reservoir Road.Drive one mile and turn right onto MountainRoad. Winery will be on the left.

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Hudson Valley

Art &WineA G R A N D C E L E B R AT I O N

E X H I B I T C A T A L O G — P A R T I

MAY 20 – 21, 2011

LYNDHURST I TARRYTOWN, NY

THANK YOU TO OUR SPONSORS:

FR I ENDS

MAGNUM

SELECT

PARTNERS

ESTATE

PRESENTED BY

GLORIE FARM WINERY

Patrick MilbournVines Under the WeatherOil on board14 x 11 in.

Applewood WineryBenmarl WineryBrookview Station WineryBrotherhood WineryGlorie Farm WineryHudson-Chatham WineryMillbrook Vineyards

Palaia VineyardsRobibero WineryStoutridge VineyardWarwick Valley WineryWhitecliff Vineyard

Paola BariDavid BorensteinRobert BreurSasha ChermayeffJoan DamianiVirginia DonovanAnne GabrieleJan HortonJohn LaurenziLee Anne MorganVince Natale

Crista PisanoJudy ReynoldsBarbara RubinSusan TogutK. Velis Turan

and

Paul GouldHudson Valley Gallery

Patrick MilbournM Gallery

HUDSON VALLEY ART & WINEPARTICIPANTS, 2010-2011

ABOUT HUDSON VALLEY ART & WINE – A GRAND CELEBRATION

Art and wine share a special kinship in the Hudson Valley. Art and architecture exist side-by-side with beautiful vineyards and farms that have inspired artists for centuries – withviews that were made famous by painters of the Hudson River School, America’s firstand oldest art movement, founded in the mid-19th century.

The Hudson Valley is also home to the oldest grape-growing and wine producing regionin the U.S. Wines produced in the Hudson Valley have attained national and internation-al prominence, with award-winning wines made from classic European varieties, regionalhybrids and even local fruit. Today, there is a renewed, burgeoning interest in the localwine industry in the Hudson Valley.

In early 2010, Hudson Valley Wine Magazine paired jury-selected Hudson Valley artistswith twelve Hudson Valley wineries and vineyards to create original works of art, inspiredby the wineries and reflecting the beauty of this historic region.

This first-ever pairings project was part of Hudson Valley Wine Magazine’s “Year-LongCelebration of Art & Wine.” The artists, from different regions in the Hudson Valley, weregiven a year in which to create their work. All works premiered on May 20, 2011 atLyndhurst, a National Trust Historic Site at the Hudson Valley Art & Wine – A GrandCelebration event. The art exhibition, a portion of which is represented in this exhibit catalog, will travel to several Hudson Valley art galleries through 2011.

Patrick Milbourn, art advisor to Hudson Valley Art andWine, began his career in the arts as an illustrator. Hiswork has appeared in Sports Illustrated, TIME Magazine,The New Yorker, GQ, Business Week, and Forbes, amongothers. His paintings have graced the covers of over fortybooks published by Random House, Putnam, Ballantineand Doubleday.

Milbourn’s foundation in illustration and his ability to capture comprehensive caricatures segued into portraitpainting. Weekends in Catskill, NY, rekindled an interest inlandscape painting and offered him a freedom of self-expression. Milbourn has received a variety of awards andaccolades from the Pastel Society of America, theNational Academy of Art, the Salmagundi Club and theprestigious American Academy of Arts and Letters. Hisworks by commission are in private collections in Europe,Asia, and the U.S. Visit www.mgallery-online.com forexamples of his original works.

ON THE COVER:Hudson Valley

Art &WineA GRAND CELEBRATION

Hudson Valley Art & Wine – A Grand Celebration, 2010-2011 Produced by: Linda Pierro, Robert Bedford www.hvwinemag.com I www.HudsonValleyArtandWine.com

ARTISTS

WINERIES

The history of pairing two seemingly distinct disciplines goes back thousands of years in cultures all around the globe.Consider the marriage between arts andarmor that we have seen in every culturefrom the Mayans, Aztecs and Inca in theNew World to the Egyptians, Greeks andRomans in the Old World, to the Moguls,Mongols, and Han Chinese in the FarEast. Many believe that the Olympics inAncient Greece were initially a celebrationof an extraordinary wine harvest in con-cert with Herculean physical prowess,celebrated in one enormous festival.

For the sake of clarity, it is informative toexplore the distinction between “pairing”and “illustrating” in the history of the arts.Illustrating addresses the direct correlationbetween two bodies of work. The artworld is generously acquainted with thisconcept by works such as LeonardoDaVinci’s “Last Supper,” Mark Chagall’smore contemporary illustrations of theBible, and the brilliantly executed abstractforms by Robert Motherwell expressingthe angst of the Spanish poets likeFederico Garcia Lorca and Rafael Alberti.Pairing, on the other hand, speaks to amore subtle association where two disci-plines share a common ground.

In the case of art and wine, the commonground begins with the language used todescribe each experience. It’s fascinatinghow words relating to concepts, such as“bold,” “aggressive,” “awkward,” “dense”;and textures, such as “smooth,” “creamy,”“smoky,” and “buttery,” are interchange-ably employed in describing both art andwine. Words are appropriated to describean experience that takes place outside ofthe realm of language. In the case of art itis a visual experience . . . something weobserve primarily with our eyes such as the

placement of form, the speed of color, thebalance of composition; in the case ofwine tasting it is an experience we garnerthrough our olfactory, oral, and tactilesenses – the scent of the bouquet, the tasteof individual notes like cinnamon, oak,and apple, and the tactile quality of fondlyhandling the vessels, be they crystal, silver,clay or wood used to serve the diverse variety of wines made.

BENMARL WINERY

Sasha ChermayeffImpressive Cloudy Day at Benmarl, 2010Oil on wood10 x 8 in.

THE HUDSON VALLEY in New York State holds the distinction of being the birthplace of the first

indigenous American art movement, the Hudson River School of Painting founded in Catskill, as well as

being the location of the oldest existing commercial winery in America, Brotherhood Winery located in

Washingtonville. With this in mind, Hudson Valley Wine Magazine is presenting a timely project of

“pairing” wineries from the Hudson Valley with artists from the region.

Hudson ValleyArt&Wine

Hudson Valley Art & Wine Exhibit Catalog

It is always helpful to use an outside aid,such as a spice cabinet for wines, to re-acquaint the nose (with the smells ofcinnamon, vanilla, honey, etc.) or a colorchart to re-acquaint the eye (with hue,value and tone of colors). A fairly new andunique tool is the wine aroma wheel wherethe association between the color of thewine and the aroma of the wine are clearlyillustrated. When viewing fine art or tast-ing fine wine we already come to the table,so to speak, with a great deal of experi-ence – we know more than we may thinkwe know when we focus our attentionswith the help of words and thereby organ-ize our individual experiences to gain agreater appreciation of what we are look-ing at, tasting, holding and smelling. Theidea of “pairing” these two disciplines isyet another way to organize and subse-quently enjoy what both art and wine areeach intended to do . . . to somehow movethe spirit and the mind.

In this issue of Hudson Valley WineMagazine and the Hudson Valley Art &Wine exhibition, professional artists arefeatured with their paired wineries. Theartistic disciplines vary enormously: thereare paintings, ceramics, sculpture, wood-working, fiber arts and mixed media. So as not to steal the thunder from theshow – it is a must see on your spring/summer itinerary – the following is a verybrief overview of the project: Paola Barifired porcelain over glaze renditionsreflecting the philosophy of winemaking at Stoutridge Vineyard; Sasha Chermayeffcreated beautiful plein-air canvasesinspired by the rolling hills at BenmarlWinery; Robert Breuer carved three-dimensional pieces from clay and woodenbarrels from Whitecliff Vineyard; DavidBorenstein has given us new ways to view recyclables from Robibero Winery; K. Velis Turan has quilted amazingly dramatic views from Millbrook Vineyards;and Anne Gabriel beautifully capturedatmospheric perspective in her photo trip-tych from Hudson-Chatham Winery. Andthis is just scratching the surface of whatpromises to be a distinctly unique inter-pretation reflecting the landscapes, livingexperiences, and wealth of fine winesfound in an area we are all fortunate tocall home – the Hudson River Valley.

– Kico Govantes, 2011Artist, Collector and Dealer

Catskill, NY

PALAIA VINEYARDS

Paul GouldAutumn in the VineyardOil on canvas16 x 20 in.

BROTHERHOOD, AMERICA’S OLDEST WINERY

Barbara RubinJoin Me Oil11 x 14 in.


HUDSON VALLEY WINE • www.hvwinemag.com

APPLEWOOD WINERY

Crista PisanoView from Applewood WineryOil on board4 x 14-1/2 in.

WHITECLIFF VINEYARD

Vince NataleVintner’s Magic Kit (work in progress)Oil on masonite11 x 20 in.

GLORIE FARM WINERY

Virginia DonovanRiver View from Glorie WineryOil on linen8 x 10 in.



APPLEWOOD WINERY

Jan HortonSummer Blooms at ApplewoodAcrylic14-1/2 x 24 in.

WARWICK VALLEY WINERY & DISTILLERY

John LaurenziMarvelous Wine & Magical Music –Warwick Valley WineryAcrylic on canvas20 x 24 in.




HUDSON-CHATHAM WINERY

Anne Gabriele Summer at the Vineyard #1Polaroid Emulsion Transfer on watercolor paper 7 x 12 in.

BROTHERHOOD,AMERICA’S OLDESTWINERY

Lee Anne MorganVineyard PathwayPhotograph on Museo photo rag15 x 20 in.


BROOKVIEW STATION WINERY

Judy ReynoldsEvening Light CatskillPastel 16 x 20 in.


HUDSON-CHATHAM WINERY

Joan DamianiShipment – Hudson Chatham WineryPhoto Giclee on canvas24 x 14 in.


MILLBROOK VINEYARDS & WINERY

K. Velis TuranMillbrook – Wing’s CastleMixed Media Fiber26 x 23 in.

STOUTRIDGE VINEYARD

Paola BariThe MessageOverglaze on porcelain12 x 6 in.

WHITECLIFF VINEYARD

Robert BreurVineyard NymphWhite Clay with Bonded Bronze5 x 10 x 17 in.



ROBIBERO WINERY

David BorensteinWhite BottlesPlastic, latex and wood 24 x 24 in. MILLBROOK

VINEYARDS & WINERY

Susan TogutFruits of Our Labors; Harvesting Oak Staves with Mixed Media28 x 34 x 4 in.

SPECIAL THANKS TO:

Debbie GioquindoAndrea Louie Alyson Milbourn Yvette Perry,

Three Dog Day Productions, NYC MaryAnn PierroSusan Valentine

HUDSON VALLEYWINETM

MagazineP R E S E N T S

Hudson Valley

Art &Wine

E X H I B I T S C H E D U L E

2 0 1 1

June 11 – July 8M Gallery350 Main St.Catskill, NY

www.mgallery-online.com

July 23 – Labor Day WeekendHudson Valley Gallery

246 Hudson St.Cornwall-on-Hudson, NY

www.hudsonvalleygallery.com

October 7 – December 31Albany Heritage Area Visitors Center

25 Quackenbush SquareAlbany, NY

www.albany.org

For updated information on exhibit openings visit

HudsonValleyArtandWine.com


21 Vreeland Ave., Elmsford, NYpartylinerentals.com • 914-592-1200

Grand Celebrations Rentedpartylinerentals.com

By Susan Valentine

Desserts have always been high on my priority list. In fact, I subscribe to thetheory that one should always have dessert first, then if you have any leftovercalories to account for – go ahead and have dinner!

It doesn’t take a special holiday to explore what should be part of everyone’s after-dinner (or before-dinner, if you are like me) experience – the dessert wine.

“Who has time for that?”, you ask. Well, maybe not on the weekday evenings, whenyou barely have time to clear the dishes, the kids need homework help, you haven’t figured out what to wear the next day, and you’ve got an important 8 AM meetingwith your boss. Then dessert wine is probably not on your radar.

But on a less-stressful weekend, when friends and family arrive and it feels wonderfulto stay just a little longer at the table, to talk and savor the moment – the time maybe right. Especially when, lo and behold, someone brings a great dessert! Pairingdesserts with wine can be fun and add that “special finish” to the occasion.

Now when it comes to dessert, our first thought naturally is of sweetness. That’sbecause our taste buds recognize “sweet” first. But that is only a first layer. We then recognize spicy, savory, sour, salty, and bitter. And desserts come in all these other flavor sensations as well. Sure, we all think of the rich, pure chocolate cake (which wewill get to), but let’s also explore other flavors common in desserts and their possiblewine pairings:

• Citrus, such as mandarin sorbet, key lime pie, lemon tart: Try a semi-sweet Riesling,nice and cold. A light, floral Muscat is great to pair with this, too.

• Desserts with fruit and fruit-flavors: Fruit wines are naturals here, and the HudsonValley wineries offer many fabulous wines from peaches, pears, blueberries, apples,and more. Fruit wines are great with ice cream too!

• Caramel: The winner here is a Tawny Port, as it stand up to, and compliments, the caramelized sugar.

• Fresh fruit and nuts: A Ruby Port, which is a young, fruit-foward fortified wine. One should always have this one on hand! It works well with soft cheeses too.

• And finally, chocolate! Two wines that work wonderfully with chocolate are also classic dinner wines, Shiraz and Zinfandel, so you can just continue drinking thesewines through dessert. Fruit wines, especially strawberry ones are also delightful with chocolate. The classic however, is Port. Ruby and Tawny Ports are lovely, but Vintage Port, if the occasion warrants, is the ultimate pairing.

Now in my book, you can’t ever get enough chocolate. So when I discovered aChocolate Port, right here in the Hudson Valley, well things just couldn’t get any better – it’s also perfect as a stand-alone dessert!

Spring means finally getting back outside, especially after the dread of this past winter. and it’s a perfect opportunity to explore the possibilities of dessert wines at our local wineries. Just be sure to pack some chocolate for the ride!

V A L E N T I N E O N W I N E

Did Someone SayDessert?

Susan Valentine has been a student of wine for over 15 years. Having studied at WSET(Wine & Spirit Education Trust) she has also spent considerable time exploring the vineyardsof Italy, Napa, and the Hudson Valley. Her newest venture, EventPlannerHudsonValley.comis an event planning site featuring the only comprehensive Hudson Valley event calendar.

W I N E - F R I E N D L YF A R M E R S ’ M A R K E T S

C AN ’ T G E T T O T H E W I N E R Y ? Local wine is closer than you think.Reduce your carbon footprint and pickup your wine at the same time at theselocal farm markets:

Albany CountyCohoes Farmers’ MarketRemsen Street across from Harmony House Marketplace, in downtown CohoesFri: 4pm–7pmwww.cohoesfarmersmarket.com

Columbia CountyChatham Farmers Market15 Church Street (one block west of intersection of Rtes. 66 & 203)Fri: 4pm–7pmJune–Octchathamrealfoodcoop.net

Greene CountyCatskill Region Farmers’ and Artisan’s Market Main Street, CatskillSat: 9:30am–1:30pm June 18–Sept 24www.welcometocatskill.com

Kings County Park Slope Farmers Market 5th Ave. between 3rd and 5th Streets in front of Washington Park Sun: 11am–5pm, rain or shinewww.communitymarkets.biz

Orange CountyTuxedo Farmers’ Market240 Route 17 at the train station Sat: 9am–2pmJune 18th–Oct 29thwww.tuxedofarmersmarket.com

Warwick Valley Farmers’ MarketSouth Street parking lot Sun: 9am–2pmMay–Novwww.warwickvalleyfarmersmarket.org

Rockland CountyPiermont Farmers MarketM & T Bank parking lot, Piermont Ave. and Ash St.Sun: 9:30am–3pm, rain or shinewww.communitymarkets.biz

Sullivan CountyHarvest Festival at Bethel WoodsHurd Road, BethelSun: 11am–4pmSept 4–Oct 9www.BethelWoodsCenter.org

Ulster County Heart of the Hudson Valley Farmers Market1801-1805 Rt. 9W, Cluett Schantz Park, MiltonSat: 9am–2pmwww.hhvfarmersmarket.com

Rosendale Farmers Market 1055 Rt. 32Sun: 9am–2pm, rain or shineJun 5–Oct 30rosendalefarmersmarket.com

Westchester County Ossining Farmers MarketCorner of Main and Spring St. Sat: 8:30am–2pm, rain or shinewww.communitymarkets.biz

Pleasantville Farmers MarketMemorial Plaza off Manville Rd.Sat: 8:30am–1pm, rain or shinewww.communitymarkets.biz

Rye Farmers MarketParking Lot 2 on Theodore Fremd Ave. behind the Purchase Street stores Sun: 8:30am–2pm, Rain or Shinewww.communitymarkets.biz

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THE ROOTS OF AMERICAN WINEMAKING began in 1677 when the FrenchHuguenots planted the very first vines in New Paltz, NY. It was not until an entire century later that California began their winemaking process.

The Robiberos continue the tradition of grape growing andwinemaking in the very same area today. Established in2010, Robibero Family Vineyards is one of New York’snewest wineries. The vineyard is set on a 42-acre propertythat is nestled in and around the breathtaking Shawangunkridge. This perfect location is just a few miles from the his-toric town of New Paltz and only an 85-mile scenic drivefrom NYC.

In 2003, Harry and Carole Robibero purchased the landlocated on 714 Albany Post Road. At the time there wasalready an existing winery on the property. Harry’s love forland and wine goes back decades when he dreamed of one dayfollowing in his grandfather’s footsteps. He always envisionedhimself making wine and opening his own winery. Luckily forHarry, that dream happened sooner then he planned.

In 2007 opportunity knocked unexpectedly when the currentwinery operating on the premise gave notice that they wererelocating. It was at that point that the Robiberos decided tofollow their passion and pursue their lifelong dream of open-ing a winery. With the help of their daughter Tiffany, and herfiancé Ryan, they turned their dream into reality.

A contractor by trade, Harry painstakingly renovated andredesigned the entire facility, making it unrecognizable fromits past incarnation. The elegantly re-imagined main building, which houses the winetastings, includes a spacious concrete bar, fireplace, 52” flat screen TV and plenty of indoorseating. Outside, the 90-foot deck offers panoramic views overlooking the vineyard andincludes a pergola-covered patio on one side, and awning on the other. Along the lushlymanicured sloping fields of the property, you will find picnic benches that welcome you tobring your lunch, and an outdoor fire-pit often used for making s’mores. Additional plansfor the future include tapas to pair with the wines.

Robibero Winery is a family-friendly, pet-friendly establishment. The family’s goal is tomake their winery a destination where people come to relax and enjoy the breathtakingview. Their tastings are meant to be educational, uncomplicated, and fun in an aestheti-cally pleasing setting. The Robiberos are concentrated on creating a unique experiencethat will stay in their customer’s minds forever.

To find out more about what’s going on in the tasting room, cellar and vineyard, become our fan at facebook.com/robiberofamilyvineyards and follow us attwitter.com/robiberowinery.

ROBIBERO WINERYEstablished 2010

MEET THE WINEMAKER As a child Harry’s hands were always inthe dirt. Harry and his cousins have fondmemories of growing grapes and makingwine with their Grandfather Tony. Littledid he know that these memories wouldsoon guide and help him through thefuture. Harry began planting the vineyardusing his skills and equipment from hisconstruction business, along with the helpof Chris, their vineyard manager. Togetherthey dug the trenches, installed thedrainage, drip irrigation, wood posts andtrellis system.

As a small boutique winery, the main goal is to produce premium artisan winesthat are unique to their terroir. The newlyplanted vines consist of both vitis viniferaand French-American hybrids. CabernetFranc, Vidal Blanc, and La Crosse are thecurrent planted varietals with many moreto follow. Harry’s roots of winemaking arecoming back to life as he works in the cel-lar using their brand-new winemakingequipment. With the help of some of thetop wine-makers in NY, Harry and soonto be son-in-law Ryan Selby are hard atwork creating their next vintage.

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CHARDONNAY

S E R END I P I T YSeyval/Chardonnay

DRY R I E S L I N G

R I E S L I N G

8 7 N O R TH White Blend

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R A B B I T ’ S F O O TRed Blend


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As a small boutique

winery, the main goal is

to produce premium

artisan wines that are

unique to their terroir.

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GETTING HEREFrom Exit 18 off NYS thruway (I-87):After going through the toll at the end of theexit ramp, turn left at the traffic light ontoRoute 299/Main Street. Follow Main Streetthrough New Paltz across the River andbear left onto Libertyville Road (Rt. 7) at thefork just past Wallkill view Farm. Staystraight on Libertyville road as it merges withAlbany Post Road. Travel approximately 4miles and we are on the right hand side ofthe road.

V I N E YA RDROBIBERO WINERY

A DDR E SS714 Albany Post RoadNew Paltz, NY 12561

PHON E845-255-9463 (WINE)

FA X914-693-9593


WEBS I T Ewww.Rnewyorkwine.com

OP ENThursday–Sunday & Holiday Mondays11am–6pm

C LO S E DEaster, Thanksgiving, Christmas

TA S T I N G F E E S$4–$6



OWNER SHarry and Carole Robibero

MANAG E R STiffany Robibero and Ryan Selby

W IN EMAK E R SHarry Robibero, Ryan Selby, Kristop Brown

EVENTS (check website for full listing of events)Live Music Starting Memorial DayWeekend: Saturdays 2pm–5pm

June 25–26 “Summertime in theVineyard” Arts & CraftShow

July 2 Red, White & Blues

July 16 Sangria Festival

Aug 20 Winestock

THE ESSENTIALS

IN THE SPOTLIGHT2009 DRY RIESLING Silver Medal Winner, NY Wine & Food ClassicA delightful citrusy nose of pear andgrapefruit that leads into green apple andlime flavors on the palate. Dry and crispwith fresh acidity and subtle slate charac-ter. A lingering spicy pear finish with atouch of honey.

2009 RIESLING Silver Medal Winner, NY Wine & Food ClassicA refreshing peach nose with delicate citrus fruit flavors that dance in themouth. Peach and apricot fill the palatewith a sweetness that lingers through thefinish.

2008 CABERNET FRANC Bronze Medal Winner, NY Wine & Food ClassicCherries, berries and currants on the noseand mouth make a bold opening state-ment, while mellow hints of oak andblack pepper linger on the long finish.

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STOUTRIDGE VINEYARD is a premium estate winery located in Marlboro, New York,70 miles north of Manhattan. We are members of the Shawangunk Wine Trail, as well asthe Meet Me In Marlborough Farm Trail.

The vineyards are half a mile from the beautiful Hudson River on the southeast facingslopes of a ridge of land on which grapevines and fruit trees have been continuouslyplanted for 200 years. The Marlboro area has a rich history of fruit and wine productionand during the 1800s was the principal supplier of fresh fruit for New York City.

Next to the winery is a picturesque and historic stone farmhouse known to elder locals as“The Homestead.” Its ten-foot-high fieldstone foundation was built around 1855 and wasdug out of the vineyard hillside. This house had a barn, which between 1902 and 1919was the “Marono Winery.” Its one dry-stacked stone foundation wall remains.

Our impressive new winery building directly on the site of the “1902” Marono Wineryfeatures a “gravity flow” style production with an emphasis on the use of traditional“hands-off ” winemaking techniques which we believe are necessary to preserve the deli-cate fruit of our regional wines. Our spacious tasting room has an outdoor patiointegrated with the old winery foundation wall.

Our solar photovoltaic array on the south roof of the production area is over 2,000 sq. ft. of cell area and canproduce 30 kW of electricity on a sunny day. Over theyear we expect to be a net producer of electricity withthe panels supplying more power than we use.

In our wine production area we use a series of electrichoists to lift entire tanks of wine in order to move thewine to different locations in the winery. This meansthat we don’t use a pump which is much less energy efficient than the hoist.

Ninety percent of our wines come from very local vine-yards. By using local grapes we reduce the amount offuel used for transportation to our crush pad. One of ourprimary goals at Stoutridge is to capture local flavor. Indeed, many of our wines are farm-centric where we bottle a wine that is made 100% from the vines of a small Hudson Valley farm in an attempt to capture its authenticity.

42 HUDSON VALLEY WINE • Spring 2011

STOUTRIDGE VINEYARDEstablished 2006

MEET THE WINEMAKER At Stoutridge, there are many sustainablemethods employed which result in a lowenvironmental impact as well as a smallercarbon footprint. We are involved in asustainability study with CornellUniversity to maximize their results inthese areas.

We subscribe to the “Slow Wine” phil-osophy of winemaking using minimalintervention and gravity winemakingapproach. This philosophy focuses ontechniques which make the best wine as a priority, rather than techniques whichbring a wine to the marketplace faster.

Speeding up the winemaking process is hard on the wine, and has a greater negative impact on the environment.Filtering is one example that rarelyimproves the quality of a wine, and it produces waste material that is difficult to dispose of in an eco-friendly manner.

At Stoutridge, by reducing or eliminatingfiltering, we have found that we also saveon production costs and even reduce ourcarbon footprint. Our unfiltered winesrequire a longer time to settle and to clarify, though. Our white wines, whetherbarreled or not, are bottled only after 11 months of aging.

The second key component of SlowWinemaking is the gravity method ofmaking wine without the use of pumps.The lack of turbulence in the transfer of wine from tank to tank is also a key to retaining the quality of flavor of thegrapes in the finished wine.

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V I N E YA RDSTOuTRIDgE vINEYARD

A DDR E SS10 Ann Kaley LaneMarlboro, NY 12542

PHON E845-236-7620

FA X845-236-7621


WEBS I T Ewww.stoutridge.com

OP ENFriday–Sunday: 11am–6pm, all year

C LO S E DMonday–Thursday

TA S T I N G F E E S$5 for 5 tastes includes complimentary glass

TOUR S$30.00 for winemaker tour of gravity winery

A C R E AG E10 acres of grapes


OWNERStephen Osborn, Kim Wagner

MANAG E RStephen Osborn

W IN EMAK E RStephen Osborn

EVENTSFor a complete list of events visit:www.shawangunkwinetrail.com

THE ESSENTIALS

IN THE SPOTLIGHTCABERNET FRANC ROSÉ

A bright rosé wine in the classic Europeandry fruit-forward style. Matured in largecasks for a year to bring out bouquet andsurprising complexity.

GRAVITAS

A blend of the locally grown red grapes ina deep rich luscious red wine. Complexand inviting. Delicious now but can becellared for many years.

SEYVAL BLANCThe signature white varietal of theHudson Valley. Dry fresh subtle fruit andmineral flavored wine so successful inseafood and especially shellfish parings.

CABERNET FRANC/NOIRET

This wine combines the spice characteris-tics of white and black pepper of theNoiret grape with the green bell pepper of Cabernet Franc. A classic interplaybetween spice and vegetable flavors makesan ideal wine for veal, beef, or game birds.50% Cabernet Franc /50% Noiret.Unfiltered and unfined.

GETTING HEREFROM NYS THRUWAY (RT. 87): Exit 17(Newburgh). Take Interstate 84 East to Exit 10 for Rt. 9W North. go 7 miles to thehamlet of Marlboro. Turn left onto CountyRoute 14, Western Avenue. After 0.3 milesmake the first right onto Prospect St. andkeep to the left. After 0.3 miles make thefirst left onto Ann Kaley Lane. Proceed tothe parking lot at the end of the street.

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RECOGNIZED BY HUDSON VALLEY Magazine as “one of the Valley’s most ambitiouswineries,” Whitecliff produces fine, complex wines that stand out both here in theHudson Valley, and on the world wine stage. We have a gorgeous site, with spectacularcliff views of the Shawangunk Ridge near New Paltz.

We received a truly prestigious and game-changing award last summer, a Double Goldand Best White Wine in Show, for our 2009 Riesling at the San Francisco InternationalWine Competition—huge for a small East Coast family winery. San Francisco is the oldest, biggest and most prestigious wine competition in America. In 2010, 1,290 winer-ies submitted wines from 27 countries, and 28 states. In a blind tasting by 45 respectedjudges, our Riesling was judged to be the very best white, winning over some amazingwines from around the world. This says that Whitecliff—and Hudson Valley winemaking—have truly arrived on the world wine stage!

The Wall Street Journal also pointed out that “Wines oftentaste better at the winery for many reasons, including thescenery, but these were even more impressive with food.”Perhaps for that reason, Whitecliff wines are served at someof the best restaurants in the area, including the DePuyCanal House, the Culinary Institute of America, TheGramercy Tavern, and Peter Kelly’s Xavier’s, Restaurant Xand X20.

We have dedicated more than 30 years to finding andplanting grape varieties that succeed on our Hudson Valleysite and will produce wines we are proud of. The drivewayapproach to our Tasting Room brings visitors through the heart of our vineyard. In the fall the vines will be cov-ered with grapes, and draped with netting for protectionfrom birds and deer. In spring the drive is past tiny softgreen leaves and buds. Summer brings full foliage, andwinter bare canes and pruning. Whatever the season, visi-tors will see what’s going on in one of the biggest vineyards in the Hudson Valley, and by the time they reach theTasting Room will understand our serious commitment to viticulture.


WHITECLIFF VINEYARDEstablished 1998

MEET THE WINEMAKERS Husband and wife team Michael Miglioreand Yancey Stanforth-Migliore startedWhitecliff from scratch. From plantingthe vines to construction of the tastingroom, they have done much of the workwith their own hands.

The Migliores take particular pride inbeing part of a vanguard of innovators,who have worked to add European winegrapes, high quality new hybrids, andcomplex, European-style wines to theValley’s traditional focus on fruit winesand sweet wines.

Winemaker and vineyard manager,Michael Migliore brings the rigorousapproach of a chemist and engineer toWhitecliff. With a Masters in Chemistryfrom SUNY New Paltz, and many years as a process engineer in semiconductormanufacturing, Michael applied his back-ground in science to teaching himself thechemistry and art of winemaking. Heworks closely with Cornell CooperativeExtension testing new grape varieties, and pushing the envelope on the qualityof grape growing in the region. In thatcapacity he also serves as president of theHudson Valley Wine and GrapeAssociation.

Yancey Stanforth-Migliore manages salesand the Tasting Room. Her previous workat regional environmental organization,Scenic Hudson, and for the NationalCampaign for Sustainable Agriculture,inspires her focus on Whitecliff as a familybusiness that keeps land in farming,strengthens the region’s agricultural roots,and produces a unique natural productthat makes people happy.

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S K Y I S L A ND R E D(Bordeaux Blend)

S PA R K L I N G W I N E

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HYBRID/BLENDS

AWOS T I N G WH I T E

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MOUN TA I NL AUR E L WH I T E

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V I N E YA RDWHITECLIFF vINEYARD

A DDR E SS331 McKinstry Roadgardiner, NY 12525

PHON E845-255-4613


WEBS I T Ewww.whitecliffwine.com

OP EN11:30am–5:30pm

C LO S E DJanuary: WeekdaysFeb–May, Nov–Dec:Tues/Wed

TA S T I N G F E E S$7

TOUR SBy appointment



OWNER S /MAN AG E R SMichael and Yancey Migliore

W IN EMAK E RMichael Migliore

EVENTSFor a complete list of events checkour website.

Aug 20–21 Red Wine & grassfed Beef

Nov 5–6 Red Wine & Chocolate!

To be announced Veggies & Vino!

THE ESSENTIALS

IN THE SPOTLIGHTGREAT WHITES FROMWHITECLIFFPerfect for Spring & Summer.Since we won Best White in Show in San Francisco last year, where better tocome for whites than Whitecliff?

2010 RIESLINGMedium Dry – this will follow in thefootsteps of our San Francisco award winner.

AWOSTING WHITE Soft and refreshing – the taste of a Hudson Valley summer.

2010 TRAMINETTEIncredibly aromatic, clean and fresh.

2010 CHARDONNAY We’ll have one that’s steel-fermented, and our barrel-aged Reserve.

GETTING HEREFROM THE NYS THRUWAY (RT. 87): Exit 18, New Paltz. Turn left onto Route 299.Drive through the town, across the WallkillRiver and bear left onto County Route 7 atthe fork after Wallkill view Farm. Stay onRoute 7 for 7.9 miles and turn left ontoRoute 7A, McKinstry Road. Whitecliff is .8miles along on the right.

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MILLBROOK VINEYARDS & WINERY is pleased to be releasing our 25th Anniversarywines this year. The 2010 growing season has been described as one of the finest in decadesand we couldn’t be happier with the quality of wines that will be released over the next several months.

The winery was founded in 1981 by John S. Dyson, formerDeputy Mayor for Economic Development in New YorkCity, as well as former New York State Commissioner ofCommerce and Agriculture. It was the first vineyard in theHudson River Region of New York dedicated exclusively tothe production of vinifera grapes. Dyson started growinggrapes by planting an experimental acre of vinifera grapes athis family farm in Millbrook. In 1979, he purchased a for-mer dairy farm and converted the 1940s-era barn into anefficiently designed modern winery. Millbrook Winery’s firstcommercial vintage was in 1985 and today it produces over12,000 cases of wine a year.

Of the estate’s 130 acres, 30 are now planted with grapes.Approximately half of the vineyard is planted withChardonnay, and the remainder consists of Tocai Friulano,Pinot Noir, and Cabernet Franc. Some of Millbrook’s mosthighly regarded wines include the New York State appella-tion and the Proprietor’s Special Reserve versions ofChardonnay, Cabernet Franc, and Pinot Noir. When thegrowing season allows, Millbrook also produces three vine-yard designate wines in very limited quantities – our BlockTwo West Chardonnay, Block Five East Pinot Noir andBlock Three East Cabernet Franc.

Millbrook Winery is located in a renovated Dutch hip dairybarn that has a magnificent view of the vineyards, CatskillMountains, and rolling hills of Dutchess County. Millbrookstays true to its goal of producing wines of the highest cal-iber by uniting state-of-the-art viticulture with classicalFrench and Italian winemaking techniques including barrelaging and malolactic fermentation.

Essential to the Millbrook Wine Experience is an informa-tive and enriching guided tour of the winery, which willleave you with an insider’s view of the entire winemakingprocess, from the careful tending of the vineyards to thewinemaker’s art of vinification. Each tour is capped off witha complete and informative tasting of current vintageMillbrook wines.


MILLBROOK VINEYARDS & WINERYEstablished 1985

MEET THE OWNER &WINEMAKER John Dyson’s initial wine investmentbegan in 1979 when John Dyson initiatedseveral viticultural experiments using various varieties, rootstocks and trellisingtechniques at his Millbrook property.From one acre of vineyard in 1979 to over1,000 today, Mr. Dyson owns and oper-ates four separate properties: MillbrookVineyards & Winery in the HudsonValley, NY: Villa Pillo Estate in Tuscany,Italy; Williams & Selyem in SonomaCounty, CA; and Pebble Ridge Vineyardsin the North Central Coast region ofCalifornia comprising of Vista Verde vineyard.

John Graziano is the Vice President andWinemaker at Millbrook Vineyards &Winery. John was born and raised in Rye,NY, and attended Cornell Universitywhere he studied Fruit Crop Production,including courses in chemistry and viticul-ture. Cornell’s proximity to the vineyardsof the Finger Lakes gave John the excuseto indulge his interest in wine. He gradu-ated from Cornell University in 1981,with degrees in Plant Pathology andEntomology. In 1984, he was asked byJohn Dyson to be the opening winemakerfor Millbrook Vineyards, and he hasremained the only wine maker at the winery since its establishment.

W IN E S

TOCAI FR IULANO

TOCAI FR IULANOPROPRIETOR’SSPECIAL RESERVE

CHARDONNAY

CHARDONNAYPROPRIETOR’SSPECIAL RESERVE

BLOCK TWO WESTCHARDONNAY

HUNT COUNTRY ROSÉ

HUNT COUNTRY RED

PINOT NOIR

PINOT NOIRPROPRIETOR’SSPECIAL RESERVE

BLOCK F IVE EASTPINOT NOIR

CABERNET FRANC

CABERNET FRANCPROPRIETOR’SSPECIAL RESERVE

BLOCK THREE EASTCABERNET FRANC

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IN THE SPOTLIGHTAWARD-WINNING WINES:

We were very happy to learn that ourvineyard designate 2008 Block Two WestChardonnay and 2008 Block Five EastPinot Noir were selected as the HudsonValley’s Best White and Red wines in TheNew York Cork Report 2010 Wines ofthe Year.

SPECIAL RELEASES FOR 2011:

All of our 2010 wines with our new com-memorative 25th Anniversary labels.

2010 UNOAKED CHARDONNAY

This release will mark the fourth vintageof our Unoaked Chardonnay. We startedwith a relatively small production as we were not sure of the demand. Theresponse has been overwhelmingly positiveas each vintage has quickly sold out. Weare now up to bottling over 500 cases!

GETTING HEREFROM TACONIC PARKWAY: Taconic StateParkway to Millbrook/Poughkeepsie/Rt. 44exit. Take Rt. 44 East one mile to Rt. 82North. Follow Rt. 82 North 3 miles to Rt. 57(Shunpike Rd). Take a right on Rt. 57 andfollow 3 miles. Take a left on Wing Road.Millbrook Winery is the second driveway onthe right.

DUTCHESS

V I N E YA RDMILLBROOK vINEYARDS & WINERY

A DDR E SS26 Wing RoadMillbrook, NY 12545

PHON E845-677-8383

FA X845-677-6186


WEBS I T Ewww.millbrookwine.com

OP EN12pm–5pmMemorial Day –Labor Day: 11am–6pm

C LO S E DThanksgiving, Christmas, New Year’s Day, Easter

TA S T I N G F E E S$10 for guided tour and wine tasting$20 for reserve tasting (Tasting fees can be applied towards case purchases)

TOUR SDaily

A C R E AG EEstate 130 acres, 30 acres under vine


OWNERJohn S. Dyson

MANAG E RDavid H. Bova

W IN EMAK E RJohn graziano

EVENTSPlease visit our website for moreinformation and additional events.

May 21 Tocai Friulano Release Party &Luncheon

June 4 Wine Education Series – Part 1

June 25 Summer Solstice vineyardDinner

July 16 Wine Education Series – Part 2

July 30 vineyard Dinner

Aug 13 Wine Education Series – Part 3

Oct 15 21st Annual Harvest Party

Nov 12 Sip & Sign: A Book SigningEvent

Nov 19 grand Portfolio Tasting

THE ESSENTIALS

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THE HUDSON-CHATHAM WINERY was started by Carlo and Dominique DeVitowhen they acquired their property in late 2005. The last remaining 15 acres of the former500-acre Brisklea Farms dairy in Ghent in Columbia County, with rolling hills that affordviews stretching from the Catskills to the Berkshires, the DeVitos knew when they firststepped onto the land that it was where they wanted to be.

In early 2006, they planted 1,000 vines – a combination of Seyval Blanc, Golden Muscat,Chancellor, and DeChaunac – and became instant farmers. They now have an additional500 vines planted, mostly Baco Noir. A tasting room wasconstructed in early 2007, and the Hudson-ChathamWinery opened its doors in September that year. To getstarted, they tapped into their extensive knowledge of thewines and winemakers of New York State to develop andbring in grapes and blend wines they could fashion undertheir Hudson-Chatham label. They also established aPaperbirch label for fortified dessert wines, and have a lineof distinctive port-style wines, a lovely cassis, and a multi-ple award-winning sherry.

The concept behind the Hudson-Chatham Winery is toshowcase select New York State wines in an enjoyable set-ting. The tasting room is large and airy, and guests alsoenjoy great scenery and views on the property. Though relatively new, the Hudson-Chatham Winery has notchedmany distinctive awards for its wines, consistently winningmedals at the Hudson Valley Wine & Grape Association,the New York Food & Wine Classic, the NY State Fair,and the Dallas Morning NewsWine Competition. Theirreds have received scores in the high 80s from WineSpectator and Wine Enthusiast magazines.

In addition to the wines, Hudson-Chatham produces a line of its own 100% natural maple syrups under theSugarmaker’s Reserve label, a distinctive black currant“caviar,” several cheeses, and other gourmet items.


HUDSON-CHATHAM WINERYEstablished 2006

MEET THE WINEMAKERS Carlo & Dominique DeVito and RalphCooley crush, blend, and bottle many of the wines. Longtime NYS grape expertSteve Casscles is the winemaker. Dominiqueis the vineyard manager, and sons Dylanand Dawson DeVito also help with pro-duction. Ralph's grandparents were theowners of Brisklea Farms for six decades.Carlo is the author of East Coast Wineries:The Complete Guide from Maine toVirginia (Rutgers Univ. Press), and is the publisher of www.eastcoastwineries.blogspot.com, a highly-acclaimed wineblog featuring news, reviews, and inter-views concerning East Coast wines. TheDeVitos are also founding members of the Hudson Berkshire Beverage Trail(www.hudsonberkshireexperience.com).

The gold medal-winning Hudson RiverValley Red sports a new collectible labelfor 2011. The 2010 label was voted thePeople’s Choice Best Label in the HudsonValley through this magazine’s label com-petition. The 2010 Cassis will be releasedin the spring. The ‘09 won a Silver Medalat the NY Food & Wine Classic. And last– but not least – the winery is excited tolaunch its first estate wine, the 2010Seyval Blanc.

W IN E S


R I E S L I N G

G EWÜR Z T R AM I N E R

GH EN T B LU SH

L INDENWALD WHITE

HUDSON R IVERVALLEY RED


MER LO T

B A C O N O I R

EMP I R E R E D

B L ANC D E B L A N C

POMME B U L L EHard apple cider

PA P E R B I R CH– Highlands FineRuby

– HighlandsRaspberry Ruby

– Palladian White

– Bannerman’s CastleAmber Cream

– Cassis

The concept behind the Hudson-

Chatham Winery is to showcase and

produce distinctive New York State

wines in an enjoyable setting.

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V I N E YA RDHuDSON-CHATHAM WINERY

A DDR E SS1900 State Route 66ghent, NY 12075

PHON E518-392-WINE (9463)


WEBS I T Ewww.hudson-chathamwinery.com

OP ENYear-round, Friday–Sunday: 12pm–5:00pm, with additional holiday hours


TA S T I N G F E E S$5.00 includes glass

TOUR SOccasional

A C R E AG E15 acres total, about 4 acres planted


OWNER SCarlo and Dominique Devito

MANAG E R SCarlo and Dominique Devito

W IN EMAK E R SCarlo Devito, Steve Casscles, Ralph Cooley

EVENTS (check website for updated listings)

Seasonal Wine Dinners(call or check website for more info)

June 12 Father’s Day Fiesta

June 25 HBBT Strawberry Festival

Aug 13 Sangria Festival

Oct 15 Psychic Fair at the Winery

Oct 29 Hallo-Wine

Nov 19 Bread, Wine & Cheese Fest

THE ESSENTIALS

COLUMBIA

IN THE SPOTLIGHT2009 CHELOIS

The Chelois grapeis a French-American hybrid.Grown in Burgundyfor many years, it is one that SteveCasscles has had

great success with in his vineyard in Athens.In his review of the 2008 vintage, LennThompson of the NY Cork Report said,“The nose shows a lot of sweet vanilla andoak at first, but also red cherry, dried cranberry and a distant black pepper-crusted grilled mushroom note way in theback.” This is a limited-production winereleased in April 2011.

BACO NOIR OLD VINESMASSON PLACE VINEYARDSPULTNEY FARM

An extraordinaryBaco Noir madefrom 50-year-oldvines grown in theFinger Lakes. Theberries were left

on the vine as long as possible to bring outa most unique flavor profile. WinemakerSteve Casscles’ resulting wine, hand-crafted,unfiltered and unfined, is an intoxicatingdeep, dark, dry red, led by deep, dark sourcherry, and other stewed dark fruits, withhints of vanilla and mocha. Big fruit upfront, with a great balance of fruit, acid, andtannin. A bronze medal winner at the 2010Dallas Morning NewsWine Competition.

ARTWINE

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GETTING HEREFROM NYS THRUWAY (RT. 87): Exit 21,and make a left at the stop light onto Rt. 23B.Take Rt. 23 East over the Rip van WinkleBridge, and follow signs for Hudson. Make aright onto Warren St., and follow throughtown. At intersection, make a left onto Rt. 66,and follow for 8 miles.

FROM THE TACONIC STATE PARKWAY:Take the exit for Chatham/Austerlitz, Rt. 203,toward Chatham. At the intersection of Rts. 203 and 66, make a left onto Rt. 66,towards ghent/Hudson. The winery is about5 miles from the intersection on the right.

WHAT DO A POLAR PILOT, a restaurateur, a budding politician and an environmental engineer have in common?

Answer: Passion for wine.In a past life, these were our professions and we conducted them all over the world. But one passion and one place brought us together.

So why Clermont, NY?Clermont, NY, is the location of the Tousey farm. Being in the Tousey family for genera-tions it has evolved several times from growing apples and small fruits to beekeeping.From there, it wasn’t a stretch of the imagination to go a little further – strive towards ourpassion – and plant a small vineyard and start the production of wine.

The current climate helped too. New York State’s reputation for producing top quality wines was growing in stature. Leaving us with all the key ingredients.

Passion for wine + Clermont, NY = Tousey Winery.Our goal is to produce wines that we would like to drinkourselves. Wines that are enjoyed with food just as muchas friends.

Both the winery and the tasting room are situated withinthe Blue Roof building (on the Tousey farm), convenientlylocated on Rte. 9 – right on the border of Columbia andDutchess counties – 20 minutes north of Rhinebeck, anhour south of Albany.

From the Italian tile to the rustic New York apple crates, you will find a visit to our tast-ing room to be warm, friendly, yet unique. Customers have said that our tasting room isdifferent to what they expected (in a good way!), a blend of the old meeting the new. Wewould love for you to come and judge for yourself ! In addition to our wines, you will alsohave the opportunity to purchase our raw honey, beeswax candles, preserves and maplesyrup. But please don’t miss our newest product – Cassis truffles – a chocolate lovers’dream!

But if you can't make it to our wonderful tasting room, you will also find us at KingstonFarmers’ market every Saturday


TOUSEY WINERYEstablished 2006

MEET THE OWNER &WINEMAKER Winemaker: Bruce Tripp is a life-longresident of the Hudson Valley, whobegan making wine as a hobby for familyand friends. Over the last 25 years thathobby has grown, and along with hisextensive knowledge of the HudsonRiver wine industry, Bruce brings his tal-ent and passion for wine to the benefit ofTousey Winery.

Owner: Ray Tousey is also a life-long resident of the Hudson Valley, one of thepremier fruit growing regions of NewYork state. He represents third genera-tion in agriculture which has evolvedinto the very successful production of avariety of small fruits, local apiary andmost recently extensive vineyard development.

Ray met Bruce at the Rhinebeck farmers’market a number of years ago andthrough a mutual interest in Cassis,struck up an immediate friendship. Ona handshake, the friendship turned into aworking partnership and together theydeveloped the Cassis we have today.With it being a success, they expandedand moved into production of wine.Tousey Winery has and continues tobenefit from the shared passion, visionand commitment of these two men.They have come a long way since thatfirst handshake!

W IN E S

QUEEN OF CLERMONT

REBELLION

CHARDONNAY

RIESL ING

CABERNET FRANC

CRÉME DE CASSIS

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V I N E YA RDTOuSEY WINERY

A DDR E SS1774 Rt. 9germantown, NY 12526

PHON E518-567-5462

FA X518-537-6832


WEBS I T Ewww.touseywinery.com

OP ENFriday:12pm–8pmSaturday–Sunday:12pm–5pm


TA S T I N G F E E S$5.00

A C R E AG EOver 16 acres

OWNERRay Tousey

MANAG E RBen Peacock

W IN EMAK E RBruce Tripp

EVENTS (check website for updated listings)June 4 Chardonnay Release!

June 17 Farm, Food & Music Festival4pm–dusk Clermont State Park

June 25 HBBT Strawberry Festival

July 8 Farm, Food & Music Festival4pm–dusk Clermont State Park

Aug 19 Farm, Food & Music Festival4pm–dusk Clermont State Park

THE ESSENTIALS

IN THE SPOTLIGHTTHE QUEEN OF CLERMONT This aromatic white blend, with its hintof sweetness, is a superlatively versatilewine, equally magnificent as a pre-dinnersipper and with spicy Asian cuisine.�

RIESLINGThis delightful Riesling has a vibrant floral nose. It exhibits fruity flavors with ahint of citrus. Its crisp acidity delivers a clean and refreshing finish.�

CABERNET FRANC The original Cabernet grape! Aged in oak barrels, this Cabernet Franc exhibitsplum and berry flavors. Great tanninsand a soft, elegant finish.��

PINOT NOIR Matured in French oak barrels, this delectable Pinot Noir reveals flavors ofstrawberries and black cherries. A warm,smooth and elegant example of this classic varietal.

CRÈME DE CASSIS Grown on the estate along with honeyfrom our very own bees, our Cassis is ablend of four varieties of black currants.Uniquely, the honey is used to balancethe Cassis against the currant to give abold and fragrant flavor.

GETTING HEREFROM NYS THRUWAY (RT. 87): Exit 21Catskill and take Rt. 23 East over the Ripvan Winkle Bridge. Take the Rt. 9g Southramp. Turn slight right onto 9g South/Rhinebeck-Hudson Rd. Turn left onto CR-10. Turn right onto CR-31/Blue Hill Rd.Turn right onto uS-9. Tousey Winery islocated within the Blue Roof market on Rt. 9, 45 minutes north of Poughkeepsieand 1 hour south of Albany.

COLUMBIA

WONDERFULLY SWEEPING VISTAS of the Catskill and Helderberg Mountains are the scenic backdrop for the Brookview Station Winery at Goold Orchards, RensselaerCounty and the Capital Region’s first commercial winery.

Our mission at the Brookview Station Winery is to craftthe best Hudson River Valley wines, using the finest fruitsgrown at our family farm and from other Hudson Valleyfamily farms. In doing so we acknowledge the vital eco-nomic impact of agriculture in the Hudson Valley and wehonor those who work tirelessly to preserve “the valley’s” tradition of the family farming.

The Goold Orchard story began in April of 1910 whenJames and Bertha Goold arrived by rail at a small train station in Brookview NY, the Brookview Station. Togetherthey walked a mile to the farm they had recently pur-chased. Bertha, educated at Emma Willard in Troy andhusband James, a recent graduate from Cornell were eagerto apply the latest in agricultural technologies on their newfruit farm. In 1933 after James’ sudden death, Bertha affectionately know as “Morn” was left to keep the farmgoing with help from her 17 year old son Robert. “Bob”and later his wife Marcia (Sue’s parents) continued to workand grow the family fruit farm into what is the present day Goold Orchards.

Goold Orchards is now operated by third generation own-ers Sue Goold Miller and her husband Edward Miller. In2006, Sue and Ed opened The Brookview Station Winery,aptly named to honor her grandparents and our foundersJames and Bertha.

This Spring we continue to celebrate the 100th anniversary of Goold Orchards, the home farm of our Brookview Station Winery. We are very proud to say “Goold Orchardsis the oldest continuously family operated apple farm in the Capital Region.” Since 1910,we’ve been extremely fortunate to have had a wealth of dedicated employees, great men-tors and friends and the loyal support of generations of customers that have made GooldOrchards part of their family’s traditions. “Harvest 100” celebrations will continuethrough the end of 2011. For more events and updates follow us on Facebook.


BROOKVIEW STATION WINERYEstablished 2006

MEET THE WINEMAKERS These are exciting times here at theBrookview Station Winery at GooldOrchards. There were four new winereleases, exciting new events, a new localbeverage trail and so much more!

Each year, just in time for the holidays, we release a new cherry wine. “ScarlottaBing,” this year’s cherry wine is sure to beanother fan favorite. A blend of dark andred sweet cherries it is ribboned with analmost hypnotic vanilla bouquet.

We are particularly excited about ournewest dessert wine. Rich, complex andwonderfully decadent, “The Conductor’sCassis” is an exquisite black currant cordial, hand-crafted in the traditionalstyle of French artisan winemakers.

The red wine releases include a 2009Merlot and our red table wine, the 2010“All Aboard.

W IN E S

WH I S T L E S TO PWH I T E

O H WH AT A P E A R

P OMONA

A L L A B O A RD R E D

B R OOK V I EWS TAT I O N M E R LO T

SUNS E T C H A R L I ER O S É

JU S T P E A CH Y

S T R AWB E RRYSUNR I S E

S C A R LO T TA B I N G

TH E C ONDUC TOR ’ SC A SS I S

“As we proudly celebrate

our 100th Harvest Season,

I’d like to say, ‘Thank You

Hudson Valley.’ It truly has

been an honor and our

privilege serving you...”

– Sue Goold Miller

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V I N E YA RDBROOKvIEW STATION WINERY

A DDR E SS1297 Brookview Station Road Castleton-on-Hudson, NY 12033

PHON EToll-free: 1-88-TO-uNCORK

WEBS I T Ewww.brookviewstationwinery.com

OP ENJan– Aug: Mon–Sat, 10am–5pm Sept–Dec: Daily, 9am–5:30pm

C LO S E DNew Years Day, Easter, Memorial Day, Independence Day,Thanksgiving, Christmas

TA S T I N G F E E S$6.00–$8.00Private/group Tastings – Price variesAvailable by appointment only

TOUR SNot available

A C R E AG E125 total acres; 80 acres are currentlyunder fruit production

P RODUC T I O N2,500–3,500 cases

OWNERSue goold Miller and Ed Miller

MANAG E RKaren gardy

W IN EMAK E RSue goold Miller and Ed Miller

EVENTS (Updates at www.goold.com or followus on Facebook.com/brookviewstationwinery)

June 11 2nd Saturday Wine Tasting1–5pm

June 25 HBBT Strawberry Festival Noon–5pm

Aug 29 Apple Picking Season Opens

Sept 10 Brookview Station’s 5thAnniversary Party & Open House

Oct Hudson valley Art & Wine Tastingat Albany visitors Center

Oct 1 Radio Disney Kids Country Play Day

Oct 8-9 24th Annual goold OrchardsApple Festival & Craft Show

Nov 12 HBBT “Cassis Off” Competition

THE ESSENTIALS

GETTING HERECHECK WEBSITE FOR DIRECTIONS:www.brookviewstationwinery.com

RENSSELAER

IN THE SPOTLIGHTALL ABOARDA dry medium-bodied red table wineblended with a touch of Noiret for asmooth, lightly spiced finish.

WHISTLE STOP WHITE“2007 Best Hudson River Region Wine.”Semi-Dry Apple Wine. A subtle essence ofapple is all that lingers behind its smoothsweet-tart finish. Estate Bottled.

OH WHAT A PEARSemi-Dry Pear Wine. This light, fruitywine is surprisingly complex and long onfinish. Estate Bottled.

POMONA“2008 Best Hudson River Region FruitWine.” Smell the apples, taste the pears inthis blended-to-perfection semi-sweetwhite wine named for the Goddess of theOrchards. Estate Bottled.

STRAWBERRY SUNRISE Strawberry Wine. As sweet as a Junemorn, this wine is “Just-Picked Perfect.”Hudson River Region.

JUST PEACHYPeach Wine. Hudson Valley peachespicked at the peak of perfection! It’s likesummer in a bottle. Hudson River Region.

SCARLOTTA BINGCherry Wine. Dark sweet cherry flavorsmeld with hints of exotic vanilla.

ARTWINE

&

LOCATED ON A FAMILY APPLE FARM in the fertile Hudson Valley, HarvestSpirits benefits by having all of our ingredients grown steps from our doorstep. Ourthird-generation apple farm benefits by having a new market for our cider apples andincreased traffic to our retail farm store. Harvest Spirits and Golden Harvest Farmswork closely with several local farms. We promote strong ties among our local farmersand share information readily, from tree to bottle.

Our small distillery is a very modern work of art. Though it can only distill one hun-dred gallons at a time, it is flexible and precise enough to create virtually any kind ofliquor, from gin and whiskey to exotics like cachaça, agave spirits and medicinal bit-ters. Apples offer us the perfect component and a unique opportunity to control ourprocess from harvesting all natural ingredients to triple distilling our vodka in our custom designed German still.

We focus primarily on vodka, and every drop in every bottle of Core Vodka is meticu-lously and passionately hand-crafted using nothing but the apples grown steps fromour distillery, and filtered water, to create a vodka with a smoother, softer spirit and anauthentic flavor. The final result – vodka that greets your mouth with a rich, buttery start and leaves your palette with a subtle hint of its fruit origin.

The creation of our Pear Brandy is a collaboration between three local fruit farms.Surprisingly dry, our unaged, unsweetened brandy is a perfect expression of fruit. We capture the full flavor of ripe barlett pears by fermenting whole, crushed pears (insteadof pear juice). Although much more difficult to make with whole fruit, our brandy isworth the effort. Big, bold pear aromas in the bouquet develop into a rich mouthfeeland finish with a surprisingly smooth satisfaction.

Inspired by French eau-de-vie (water of life), our apple brandy was born a year afterthe success of our pear brandy. Similar in style to our pear brandy, our apple brandy ismade from fresh fruit grown in the Hudson Valley. This respectable spirit endeavors toembody the fragrance and velvety texture of fresh apples.

Since colonial times, traditional applejack was made by freezing barrels of hard cider during the long winter months, then tapping and removing the alcoholic center. Thiswas a powerful and harsh liquor, since it concentrated all of the alcohols – both goodand bad. We carefully distill our Cornelius Applejack three times, offering a smoother,more satisfying take on this American classic. Carefully distilled and rested in premiumbourbon barrels, Cornelius Applejack is made from 100% Hudson Valley apples,homegrown on our 200-acre fruit farm. Each bottle is made from over 60 lbs. of freshapples grown steps from our distillery.

We invite you to come in for a tour and taste some of our latest creations.

HARVEST SPIRITSEstablished 2006

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MEET THE DISTILLER Derek Grout is a third-generation applefarmer and the distiller at Harvest Spirits.He is actively in charge of the distilleryand all aspects of the distilling process, as well as product development. Derek’sresponsibilities range from designingproduct packaging and website develop-ment to scrubbing tanks and promotingthe products.

A graduate of Cornell University, Derekbegan his career as a graphic designer inBoston, MA. After a spending too muchtime in front of his computer, he decidedto return to his roots.

In 2003, Derek moved back to the familyapple farm in the Hudson Valley to helphis father and to learn the family businessof growing apples. Mr. Grout continues tohelp on the farm, when he’s not in thedistillery.

P RODUC TSCOR E V O D K A

CORN E L I U SA P P L E J A C K

P E A R B R ANDY

A P P L E B R ANDY


D I S T I L L E R YHARvEST SPIRITS

A DDR E SS3074 uS Route 9valatie, NY 12184

PHON E518-261-1625


WEBS I T Ewww.harvestspirits.com

OP ENSat & Sun: 12–5pm or by appointment

TA S T I N G F E E SComplimentary

TOUR SYes

A C R E AG E200 acre apple farm


OWNERDerek grout

D I S T I L L E RDerek grout

EVENTSDISTILLING 101 : Learn how we make our Core vodka, every weekend during business hours

For a complete list of Hudson-Berkshire Trail events visit:www.HudsonBerkshireExperience.com

THE ESSENTIALS

IN THE SPOTLIGHT

GRAPPANotoriously hard to make, Grappa is anItalian spirit derived from the grape press-ings. A local winemaker recently gave us aload of grape skins to experiment with.Instead of adding sugar and water to theskins, we fermented them by adding sweetcider to the must. Although this will notbe considered a traditional grappa, the testtrials reveal promising flavors of fresh,New York grapes.

HIMBEER GEISTHimbeer Geist is a traditional southGerman spirit made with raspberries. Our version is a bit different: we use blackraspberries that we grow ourselves juststeps from our distillery door. Anotherimportant distinction is that the spirit isderived from the fermented sugar ofapples, not grain. This product isunsweetened and contains no sugar, justapples, black raspberries and water.

GETTING HEREFROM ALBANY AREA:Take Interstate I-90 East to Exit 12.Continue on Rt. 9 South for four miles.Harvest Spirits is on the left.FROM NYS THRUWAY (RT. 87):Exit 21A for the Berkshire Extention.Follow to exit B1.Continue on Rt. 9South for four miles. Harvest Spirits is on the left.


DISTILLERY

BEFORE PROHIBITION more than 1,000 farm distillers produced alcohol from New York grains and fruits. Tuthilltown Spirits brings the tradition of small batch distilla-tion back to the Hudson Valley, distilling whiskeys which were the first legally distilledand aged grain spirits produced in New York since Prohibition. New York’s first Bourbonis HUDSON BABY BOURBON, distilled from 100%New York corn. The handmade spirits, which start at thefarm distillery as raw grain and fruit, are made withoutadded flavor or color and are not chill or carbon filtered.

For 220 years Tuthilltown Gristmill, a landmark which is listed on the National Register of Historic Places, usedwaterpower to render local grains to flour. In 2001 RalphErenzo and Vicki Morgan acquired the property and withthe help of partner Brian Lee, they converted one of themill granaries to a micro-distillery. Two and a half yearslater, Tuthilltown Spirits produced their first batches ofvodka from scraps they collected at a local apple slicingplant.

Today, Tuthilltown Spirits distills vodkas from apples grownat orchards less than 5 miles away and whiskeys using grainharvested by farmers less than 10 miles away. The farm dis-tillery also produces rum, eau de vie, brandy, absinthe, andinfusions. Guests are welcome to stop in for tastings duringstore hours and tours are offered by appointment.

Tuthilltown Spirits proudly celebrates the followingachievements:

2011: Double Gold Medal, Hudson Baby Bourbon, San Francisco International Wine and Spirits Competition

2011: Silver Medal, Hudson New York Corn Whiskey, San Francisco International Wine and Spirits Competition

2011: Silver Medal, Hudson Four Grain Bourbon, San Francisco International Wine and Spirits Competition

2011: Craft Whiskey Distillery of the Year, Tuthilltown Spirits, Whisky Magazine2011: Craft Whiskey of the Year, Hudson Four Grain Bourbon, Whisky Guild2010: American Artisan Distillery of the Year, Tuthilltown Spirits, American Distillers

Institute 2010: Best New American Whiskeys of the Year, Hudson Whiskeys, Food & Wine Magazine2010: Silver Medal: Bourbon, Hudson Four Grain Bourbon, American Distillers Institute 2010: Silver Medal: Rye, Hudson Manhattan Rye, American Distillers Institute 2010: Best Package Award, Hudson Manhattan Rye, American Distillers Institute 2010: Staff Choice, Hudson Baby Bourbon, Maxim Bourbon Awards 2007-2010: Best Whiskey, Hudson Whiskeys, Hudson Valley Magazine2009: Gold Medal: Form and Style, Hudson Whiskeys, International Review of

Spirits Package Competition 2008: Best in Class, Hudson Manhattan Rye, LA Wine and Spirits Competition


TUTHILLTOWN SPIRITS DISTILLERYEstablished 2003

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MEET THE DISTILLERS Ralph Erenzo, Distiller, Partner, brings 35 years of production and developmentexperience to the distillery. Prior to starting Tuthilltown Spirits, his businessExtraVertical Inc. provided technical services to corporate and media clients for projects that required technical skillsdeveloped over his 25-year rock climbingcareer. Ralph built and managed New YorkCity’s first public climbing gyms includingThe ExtraVertical Climbing Center onBroadway. His dream of a “climbers ranch”near the largest rock climbing area in theEast were set aside in favor of producinghigh-quality spirits. Ralph’s writing andcommentary have been featured in nation-al media including Op Ed columns for theNew York Times. His work at the Statelevel has resulted in the passage of theFarm Distillery Act which permits NewYork farms to establish distilleries on siteand sell their agricultural spirits at thefarm. Born and raised a New Yorker, hehas realized a lifelong dream of settling inthe Hudson Valley.

Brian Lee, Distiller, Partner, has designedand built the technical facilities forTuthilltown Spirits. He is responsible forengineering and all technical aspects offermentation and distillation for the company. Brian serves as CFO for thecompany. Prior to his work withTuthilltown Spirits, Brian was a seniortechnical designer for a company buildinghigh-end broadcast television facilities.His clients included SKY Latin-America,CBS, and NBC. He served as the on-sitetechnical consultant for ESPN’s conver-sion to High Definition Television(HDTV). Brian’s technical and mechani-cal skills ensure all the systems at thedistillery continue to function and we areconstantly on the search for more efficientmethods. He is currently contemplatinghydro and solar power as supplementalenergy sources.

VA R I E TA L SHUDSON B A B YBOURBON

HUDSON F O URGR A I N B O URBON

HUDSONMANHAT TAN R Y E

HUD SON S I N G L EMA L T

HUDSON N EW Y O R KCORN WH I S K E Y

S P I R I T O F T H EHUDSON V O D K A

H E A R T O F T H EHUDSON V O D K A

ROGG EN ’ S R UM(aged in whiskey barrels)


D I S T I L L E R YTuTHILLTOWN SPIRITS DISTILLERY

A DDR E SS14 grist Mill Lanegardiner, NY 12525

PHON E845-633-8734


WEBS I T Ewww.tuthilltown.com

OP ENThurs–Sat: 11am–6pm,Sun: 12pm–6pm

C LO S E DTuesday, Wednesday

TA S T I N G F E E STasting: $10 per person Tasting & Tour: $15 per person

TOUR SSat & Sun: 12pm, 2pm, 4pm By reservation

A C R E AG E8 acres

P RODUC T I O N4,000 cases or less

OWNERRalph Erenzo and Brian Lee

MANAG E RCathy Erenzo

P RODUC T I O N M AN AG E RJoel Elder

EVENTSview our website for up-to-date listings oftastings and special events:tuthilltown.com/category/events

THE ESSENTIALS

IN THE SPOTLIGHTBATCH NUMBERSEach hand-made batch is truly unrepeat-able. Call the tasting room to inquireabout the distillers’ favorite batch num-bers of the season.

FARM MARKETSNew laws allowing distilled spirits sales atfarm markets will be passed soon! Pleasekeep an eye out for Tuthilltown Spirits atthe farm markets nearest you.

GETTING HEREFROM NORTH (ALBANY): Take NYSThruway 87 South. Exit 18 for NY-299toward New Paltz/Poughkeepsie. Turn left at NY-299 W/Main St. Turn left at NY-32 S.Turn right at NY-55 W/u.S. 44 W/Main St.Turn left at Albany Post Rd/Co Rd 9. Makethe 1st right onto Tuthilltown Rd. Make the2nd left off of Tuthilltown Rd. at theTuthilltown Spirits sign.

FROM SOUTH (NYC): Take NYS Thruway87 North. Exit 17 and follow signs for Route300. Head North on Route 300. Turn left atNY-55 W/u.S. 44 W/Main St. Turn left atAlbany Post Rd/Co Rd 9. Make the 1st rightonto Tuthilltown Rd. Make the 2nd left off ofTuthilltown Rd. at the Tuthilltown Spirits sign.(gPS address is 14 gristmill Ln gardiner, NY 12525)

DISTILLERY


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845-896-4000544 Route 9, at exit of Rt. 84Fishkill, NY www.hamptoninnfishkill.com

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Ask us about our exciting WINE PACKAGES!

DISCOVER THE HUDSON VALLEY’S BEST KEPT SECRET.

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AS A CULINARY professionalone of my favorite past times is pairing various wines, beersand other beverages with what-

ever I have decided to cook up for dinner.I am often inspired by what is in season at my local farm market or specialty store.Weekend menus always include a cheesecourse served after the main meal with afew different wines, jams/chutneys and a selection of breads. My obsession withcheese and wine pairings has often sparkedtasting flights for friends to compare andcontrast grape types, wine styles and vintages with various artisan cheeses, tocome up with that perfect wine andcheese pairing.

In my travels I’ve had the pleasure ofenjoying numerous pairings; many sug-gested by the school of thought that foodand wine from the same region share acommon bond. While this does factorinto the elements of pairing there are alsoother things to consider. For instance, forme the most cheese-friendly wine overallis a sparkling wine: the effervescence inthe wine lifts and breaks down the butter-fat in the silky, higher fat cheeses, whilethe less brut-style of sparkling wines arejust the ticket for the denser, aged cheeses,turning the resulting finish into a creamier,slightly sweeter experience.

Many feel that red wine is always the per-fect choice no matter what cheese you areserving – this is especially true for manyparts of France. While exceptions aremade for age-old classics like Bleu cheeseand Sauternes, or the delicious whites ofJura with the world famous Comté cheese,the general consensus is to serve red withmost all other offerings. My experience isthat while many reds are appropriate, thekey is not to have either overwhelm theother. While the more delicate flavors of a triple-crème cheese can be drowned out by an intense full-flavored red, it canmake the finish of a hard aged cheesepairing sing on your palate. The freshfruit of a young red can meld perfectlyand elevate the taste of both the wine

and the firmer style cheese – for example,think of a Hudson Valley Cabernet Francor Pinot Noir with a buttery floral cheddaror Spanish-style mountain cheese.

Lighter, cool climate white wines can be a better choice for many soft spreadablecheeses given that the subtle fruit flavorscomplement the delicate qualities of suchcheese, while the generally higher acid ofsuch wines helps to cleanse the palate. Forinstance our Hudson Valley wines madefrom Seyval Blanc (in a dry style) are perfect with the tangy, fresh goat cheesesavailable at many farmers markets in thearea. Fuller bodied white wines can standup to, while not overpowering, a vastarray of semi-firm cheeses; many lightly-oaked whites can be extremely tasty withthe sweet grassy notes in many of thesecheeses. Just think of the classic accompa-niment of nuts and honey with semi-firmcheese – the slight oak flavors act muchlike these, rounding out the flavors in the pairing.

More complex aromatic whites such asRiesling, Tocai Friulano, or Traminette areoften the answer when it comes to one ofthe stinkiest encounters in the cheeseworld: the washed rind cheese! Thesecheeses are made by washing or sprayingthe outside of the tomme rind with beer,wine, brandy, brine or a neutral spirit.The moisture breaks down the curds from

the outside gradually becoming part of the finished product. The result is a moist, reddish or orange rind, powerfulfunky aromas, and a smooth decedentpaste hidden within; for some of theworld’s biggest cheese geeks these are themost interesting varieties of cheese. Someare sooo stinky they are banned on publictransportation in Europe – I’ve certainlyfreed up more than one seat on MetroNorth transporting them myself. Theflowery aromas and flavors of aromaticwhite wines, along with the lush fruitstypical of these varietals, both comple-ment and contrast the complexity of thecheese. Hudson Red, produced by TwinMaple Farms in Ghent, NY, is a stellarexample of this form of cheese.

Here in the Hudson Valley we are fortunate to have such a bounty of locally-produced wine and cheese to sample.Stock up on a few bottles of your favoriteHudson Valley wine and visit your localfarm market to craft your own pairing.Organize an evening of wine and cheese,having everyone bring their favorite wineand pick up variety of artisan cheeses toexperiment with. Above all enjoy tastingand exploring different flavors, texturesand aromas in the vast array of locallyproduced specialties available to us in the Hudson Valley! •

HUDSON VALLEY WINE & CHEESE PAIRINGS

Wendy Crispell is a NY wine professional with a background rich in all things culinary. In 2007 she founded Wendy Crispell Wine to share withothers her enthusiasm for wine, cheese, spirits and food pairing in a fun, relaxed, educational way leaving all the snobbery and intimidation atthe door. Join Wendy at one of her regularly scheduled Wine and Cheeses of the World Workshops held aboard the vintage motor yachtManhattan in NYC. www.wendycrispellwine.com

Wine-ing a WheyT H E C O N V I V I A L T A B L E

SPARKLINg WINES:

Brotherhood, Grand Monarque

Cheese:3 Corner Field Farm, Shushan Snow

Old Chatham SheepherdingCompany, Nancy’s Camembert

RED WINES:

Whitecliff Winery, Gamay Noir, 09

Benmarl Winery, Hudson RiverRegion Cabernet Franc, 08

Hudson-Chatham Winery, Baco Noir Old Vines, 09

Cheese:Sprout Creek Farm, Toussaint and Ouray

Hawthorne Valley Farm,Organic Cheddar

WHITE WINE:

Millbrook Winery,Chardonnay, 09

Cheese:Nettle Meadow Farm, Kunik

AROMATIC WHITE:

Whitecliff Winery, Traminette, 09

Cheese:Twin Maple Farms, Hudson Red

TIPS FOR LOCAL WINE AND CHEESE PAIRINGS –WINNING COMBINATIONS OF STINKY, FRUITY DELICIOUSNESS!


By Wendy Crispell, CSW, WSET

62 HUDSON VALLEY WINE • Spring 2011


BLOGGED & NOTED. . .The celebration continues withupdates on the Hudson Valley Art& Wine – A Grand Celebrationwith new photos, videos and more.www.HudsonValleyArtandWine.com

Travel the Hudson Valley with riveting stories from award-winningtravel writers and authors viaVintage Hudson Valley’s beautifullyrevamped blog. Bonus: Insider accessto the region’s premier inns, hotels,restaurants, golf courses and spas.vintagehudsonvalley.wordpress.com

SEEDLINGS... WHAT ’S NEW TO BUY, TRY, OR DO

CELEBRATING A CLASSICTo create the 25th AnniversaryEdition of the best-selling Windowson the World Complete Wine Course,(Sterling Publishing) the HudsonValley’s renowned wine expert,Kevin Zraly researched eighty differ-ent wine regions, tasted more than4,000 wines and met 500 wineryowners and winemakers. TheComplete Course is categorized intoeight “classes,” so you learn aboutthe quintessential ins and outs ofwine without leaving your easychair. Now that’s classic. Availableat major book retailers.

Become a fan!

BEST L ITTLE BUS IN THE VALLEYAll aboard for a fun and educational culinary wine adven-ture! Let The Little Wine Bus take you on a tour of theHudson Valley. With packages like Hike & Wine; Antiques & Wine; History & Wine; Cruise & Wine; Mansions, Castles& Wine; Mountain Meditation & Wine, or a package youcreate yourself, you can turn any occasion into a memorablewine experience. Learn more at www.thelittlewinebus.com

A L ITERAL “PEAR”With all this talk about “pairs,” howcould we not mention the obvious?From Boscs to Barletts, pears arecrafted into wines and distilled spiritshere in the Hudson Valley, and arejust as popular as they were in Romantimes. Enjoy their big, bold flavors inthese luscious libations: WarwickValley Winery’s Bartlett Pear Liqueurand Doc’s Draft Hard Pear Cider;Harvest Spirits’ Pear Brandy; andBrookview Station Winery’s “Oh Whata Pear” and Pomona wines.

POPPED TO PERFECTIONMade fresh daily in small batches,Popcorn Palace’s gourmet popcornis artfully hand-crafted to dazzleyour taste buds. In sweet, savory and sassy flavors using the world’sfinest ingredients, it’s no wonder the “awesome” snack is a favorite on the Food Network and amongmany celebrities. Try pairing differ-ent flavors with your favorite HVwine – it’s not just for movie night!Order at www.popcornpalace.com


Ty ’s T A K E - AWAYBy Michael “Ty the Wine Guy” Taiani

Michael “Ty” Taiani is a food and wine consultant, columnist, mar-keter and CEO/Owner of Wines By The Glass Enterprises, Corp.,a multi-functional firm operating in NY’s Hudson Valley, giving bothhis clients and wine club members unforgettable food and wine experiences. www.tytwg.com

Are you experienced?This may sound like a question asked during your last job inter-view, right? But to paraphrase Jimi Hendrix, I ask you, “Haveyou ever been experienced?” If you don’t know what I’m referringto, it’s the gastronomical art and science of matching food andwine, aka pairing. Essentially the concept is to combine those special elements of food, wine, ambiance, etc., together in theright combination with the right balance. The product of thoseelements become the dynamics, and then the sum of those com-bined dynamics equals the experience! Scientifically, underlyingthe experience is the communication between the brain’s sensesand your palate. And, the brain, in conjunction with the palate,fully records the experience for later recollection, hence creating“an experience you’ll never forget.”

Though considered a somewhat new phenomenon, the conceptof pairing dates back hundreds, if not thousands, of years. For example: the Etruscans of Tuscany, who loved all of life’samenities and who best expressed them at the dinner table.Living in the “Garden of Italy,” they had it all – fresh game andpoultry, produce, grains, olives, and of course, indigenous, wine-producing grape varietals. The incredible synergy of those winesproduced, paired with those Tuscan foods, still exists today.Consider this as Dynamic #1: Pair regional foods and wines.

During my auspicious apprenticeship at a New York City wineshop years ago, I was fortunate to have learned the dynamics ofpairing from masters at the forefront of the matching game.They included Master of Wine Jancis Robinson, and TV chefDavid Rosengarten. I also had the pleasure to patron the verybest NYC restaurants and sample gourmet dishes by manyrenowned chefs, including Michael Lomonaco (Windows on theWorld), Eric Ripert (Le Bernardin), Rocco DiSpirito (UnionPacific), and Charlie Palmer (Aureole).

Dynamic #2: Match quality levels. Today, whenever my wifeand I entertain guests in our Hudson Valley home, I enjoy doingnearly all of the culinary tasks. As the house-chef, I use only thefinest hand-selected ingredients available in our local markets,mostly, if not completely, certified organic. There is absolutelyno scrimping here, including the wines poured. Question:Would you serve caviar with White Zinfandel? Certainly not.

Here’s just a taste of other pairing dynamics to consider whencreating your own experience. Fortunately for us, the HudsonValley has a wealth of wine, food, and restaurants that fit the bill.

Dynamic #3: Match food flavors to wine flavors/nuances.For example, pair BBQ ribs with a Hudson Valley Baco Noir, ora slice of a peach tart with Brotherhood’s Carpe Diem sparklingMoscato.

Dynamic #4: Choose a cuisine theme and run with it. Italian,French, Spanish, Asian? If you’re in need of ideas, hit the inter-net or a local bookstore where there are literally thousands ofregional or ethnic recipes available and ideas for wine pairings.

Dynamic #5: Research restaurants. Patron restaurants thathave received a certain level of acclaim in the media and/or astrong Zagat rating for reputable cuisine, wine selections, service,and ambiance, etc. You’re almost guaranteed to have a goodexperience at these rated restaurants.

Are you ready to try your own wine and food pairing “experience”?For a few of Ty’s simple and fun pairing favorites visit TY’S TAKE-AWAY at www.hvwinemag.com •

Pantano’s Wine Grapes & Home Brewers

We handle fresh grapes and juice from California including Madera, Napa Valley, Suisan Valley,

Mendocino County, Sonoma County. We also handle fresh imported grapes and juice

from Puglia Italy. •Chilean Wine Grapes and Juice are available in Season•

We have all the equipment and supplies year round that you will need for

Wine and Beer Making.

Call or visit Jerry today at 249 Route 32 South • New Paltz, NY845-255-5201 or 845-706-5152 (cell)

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“Pandora’s Bottle is as delicious as a vintageChâteau Lafite and almost as rare—a novelthat is as entertaining as it is smart.

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Pandora’sBOTTLE

Joanne Sydney Lessner

inspired by the world’smost expensive bottle

of wine & the wineries ofthe hudson valley

hudson valley wine magazine spring/summer 2011

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