Hudson River Valley Wineries
This blog is dedicated to news, events, profiles and reviews of fine food and wine in the Hudson River Valley. We especially feature and spotlight the burgeoning wineries of the Hudson River Region. We accept and will relay information about releases, events, festivals and any toher happening related to food and wine in the Hudson River Valley. Send pertitnent information to email@example.com
- Name: Carlo De Vito
Carlo DeVito is a long time wine lover, and author of books and magazine articles. He is the author of Wineries of the East Coast. He has traveled to wine regions in California, Canada, up and down the east coast, France, Spain and Chile. He has been a published executive for more than 20 years. He shepherded the wine book program of Wine Spectator as well as worked with Kevin Zraly, Oz Clarke, Matt Kramer, Tom Stevenson, Evan Dawson, Greg Moore, Howard Goldberg, and many other wine writers. He has also published Salvatore Calabrese, Jim Meehan, Clay Risen, and Paul Knorr. Mr. DeVito is the inventor of the mini-kit which has sold more than 100,000,000 copies world wide. He has also publisher such writers as Stephen Hawking, E. O Wilson, Philip Caputo, Gilbert King, James McPherson, John and Mary Gribbin, Thomas Hoving, David Margolick, Arthur M. Schlesinger Jr., John Edgar Wideman, Stanley Crouch, Dan Rather, Dee Brown, Susie Bright, and Eleanor Clift. He is also the owner of Hudson-Chatham Winery, co-founder of the Hudson Berkshire Beverage Trail, and president of the Hudson Valley Wine Country. https://carlodevito.wordpress.com/
Wednesday, March 04, 2015
Sunday, March 01, 2015
The Nittany Epicurean - Well Made Baco Does Exist - Hudson-Chatham Baco Noir Old Vines 2011
Well-Made Baco Noir Does Exist
Friday, February 27, 2015
Hudson Valley Distillers Spirits Grove Fine Shine Applejack
Tom and both their wives Jennifer and Jennifer, are gluten intolerant so beer was out. A winery seemed too capital intensive and the vines take too long to grow, so that was out. Consumer interest in locally sourced spirits and recent favorable legislation for farm distilleries in NY made a distillery the best choice. They decided to start a farm distillery, source as many ingredients as possible from our farm, and create unique, high quality distilled spirits.
In August 2012 Chris took a job where he could work from home and moved Jennifer and the boys from VA to NY. Tom retired in January and the goal was be operational in March 2014. Their mission is to produce a line of unique distilled spirits from Hudson Valley ingredients. So far they have made Applejack and Vodka made from Hudson Valley apples
Moonshine was especially important to the Appalachian area. This white whiskey most likely entered the Appalachian region in the late 1700s to early 1800s. Scots-Irish immigrants from the Ulster region of Northern Ireland brought their recipe for their uisce beatha, Gaelic for "water of life". The settlers made their whiskey without aging it, and this is the same recipe that became traditional in the Appalachian area.
Years after these initial settlers, moonshine served as a source of income for many Appalachian residents. In early 20th century Cocke County, Tennessee, farmers made moonshine from their own corn crop in order to transport more value in a smaller load. Moonshine allowed them to bring in additional income while at the same time cutting down on transportation costs. Moonshiners in Harlan County, Kentucky, like Maggie Bailey, made the whiskey to sell in order to provide for their families.
In modern usage, the term "moonshine" ordinarily implies that the liquor is produced illegally; however, the term has also been used on the labels of some legal products as a way of marketing them as providing a similar drinking experience as found with illegal liquor.
Moonshine has been the fastest growing segment of the craft distilling craze. It's become insanely popular! Hudson Valley Distiller's version of moonshine was super, super smooth. Not a lot of burn going down, but just enough. Feint whiff of apple on the nose. Easy to drink, and super for cocktails!!
Drink up! And congrats to Chris and Tom, and Jen and Jennifer!
Whitecliff Vineyard's Michael Migliore Wins Grower Award at BevNY 2015!
Whitecliff's Michael Miglore, of the Hudson Valley, received the Grower Award from the New York Wine & Grape Foundation last night, February 26, 2015 at the BevNY Conference! The ret of New York state finally figured out what many of us in the Hudson Valley already knew - Michael is a very, very serious player in grape growing in New York state.
He is president of the Hudson Valley Wine & Grape Grower's Organization. Whitecliff have their own 26 acres. And their 30+ years of planting and experimenting in that vineyard have shaped a winery with deep roots in the region’s traditions, and helped pave the way for others in growing hybrids and viniferas in the Hudson Valley. Just recently, Whitecliff bottle what will be the first Hudson River Region Cabernet Sauvignon!
But being the biggest grower is not the only thing makes Whitecliff Vineyard special in the Hudson Valley. Whitecliff brought home to the Hudson Valley a Best in Show with their Riesling from the 2010 San Francisco International Wine Competition. They bested 1,290 wines from 27 countries and 28 states, in a blind judging by 45 respected judges!
And their Whitecliff Vineyard 2012 Gamay Noir Hudson River Region was awarded 90 Points from Wine Enthusiast magazine.
Congrats to Michael, and to his fabulous wife, Yancey, who handles sales, marketing, and front of house! They are indeed a dynamic force! And shout out to Brad Martz and the winemaking team as well. Congrats! Well deserved!
Saturday, February 21, 2015
Harvest Spirits Announces John Henry Single Malt Whiskey! Delicate! Complex! Damn! (NY)
Single malt whisky is associated with the Scottish tradition, although there are also Irish and other single malts. Penderyn, the only whisky commercially produced in Wales, is also a single malt.
From the 15th century onwards, whisky was heavily taxed in Scotland, to the point that most of the spirit was produced illegally. However, in 1823, Parliamet passed an act making commercial distillation much more profitable, while imposing punishments on landowners when unlicensed distilleries were found on their properties. George Smith was the first person to take out a licence for a distillery under the new law, founding the Glenlivet Distillery in 1824.
In the 1830s, Aeneas Coffey refined a design originally created by Robert Stein for continuous stills which produced whisky much more efficiently than the traditional pot stills. Quickly, merchants began blending the malt whisky with the grain whisky distilled in the continuous stills, making the first blended Scotch whisky. The blended whisky proved quite successful, less expensive to produce than malt with more flavour and character than grain. The combination allowed the single malt producers to expand their operations as the blended whisky was more popular on the international market.
Single malt distilleries also exist in Australia, Austria, Belgium, Brazil, Canada, Czech Republic, England, Finland, France, Germany, Iceland, India, Japan, Liechtenstein, Netherlands, New Zealand, Pakistan, South Africa, Spain, Sweden, Switzerland, Taiwan, USA and Wales.
Single malts are typically associated with single malt Scotch, though they are also produced in various other countries. Under Scotch Whisky Regulations, a "Single Malt Scotch Whisky" must be made exclusively from malted barley (although the addition of E150A caramel colouring is allowed), must be distilled using pot stills at a single distillery, and must be aged for at least three years in oak casks of a capacity not exceeding 700 litres (150 imperial gallons; 180 US gallons).
While the Scotch model is usually copied internationally, these constraints may not apply to whisky marketed as single malt that is produced elsewhere. For example, there is no definition of the term single with relation to whisky in the law of the United States, and some American whiskey advertised as single malt whisky is produced from malted rye rather than malted barley.
Yard Owl Craft Brewery Moves! Yard Owl Fire Pit Golden Ale is Fantastic!
The two friends began their journey of beer brewing by experimenting with recipes in the kitchen. With five kids running around, they took turns raising the heat on the mash or pitching yeast to a fermenter. After they artfully shaped these recipes, they decided it was time to take their learning to the next level by attending professional brewing courses at the esteemed UC Davis Brewing School. Armed with their new found knowledge, they opened up the small brewery and have been enjoying the success of the fruits of their labor.
Yard Owl Fire Pit Golden Ale is an American Pale Ale if you're looking for a definition. But Yard Owl is always hard to define. Their beers are very unique.
Pour: Hazy golden colored ale. Nice carbonation. Not overly so, but solid.
Head: An off-white foamy head, that was about two fingers from a heavy pour. I like it that way. The head lingers nicely, leaving a nice lacing that doesn't stick to the sides of the glass for too long, but over all very, very pretty.
Nose: Beautiful floral nose, with orange zest, roasty malt, peach and apricot, chamomile, clove spice, citrus all coming through.
Palate: This is a big, zesty pale ale. Nice roasty, maltiness comes through first, almost like a Scotch Ale, but then the flavors kick in. Stone fruits like peach, apricot, and apple definitely come through. Nice amount of bitternes, so that the beer is well balanced. Great flavor afterwards. Very savory. Easy to drink.