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 hudsonriverwine@yahoo.com

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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/

Saturday, April 28, 2007

Ulster wineries taste good season ahead

(Rick Magnanini walks through his vineyard at Magnanini Winery in Ulster County’s hamlet of Wallkill, past vines beginning to show bud swell. The vines are about two weeks late, he said, but that can easily be made up with a few days of warm weather.Times Herald-Record/JEFF GOULDING)

By Jeremiah Horrigan
Times Herald-Record
April 26, 2007

Vineyards in New Jersey, Ohio and Michigan are sweating bullets about their 2007 vintage.

Some vineyards are reporting losses as high as 50 percent.


But here in the Hudson Valley, March and April's unseasonably cold weather and the recent, record-breaking rains have not delivered the hammer blow you might expect from such unwelcome weather. With grapes, it's all about the buds and, so far, vineyards in the area say their crops are looking good — their vines did not bud prematurely.

But that's not to say the weather couldn't deal them a bad hand in the next couple of weeks. Whatever the weather, this time of year is always a dicey time for fruit growers. The weekend's warm weather will tickle the buds open; if a sudden freeze occurs, whole vintages can be ruined.
As winemaker Rick Magnanini of Magnanini Winery in the hamlet of Wallkill puts it, "It's always wait-and-see time this time of year." He and other vineyard owners in southern Ulster County said the unexpectedly warm winter will be a boon to his vineyard, and the more recent cold weather kept his plants from blossoming too soon.

Michael Migliore of White Cliffs Vineyards in New Paltz spent April 19 inspecting his vines and was exuberant about their condition and the possibility of good vintage.


"This was a great winter for us," he said. "The rain didn't hurt us, either. I'd say about 40 percent was under water a few days ago, but it's all drained out since then."


If all goes as he hopes, Migliore will be looking at 60 tons of grapes come harvest time.
Or, as Vic Spaccarelli, owner of Benmarl Winery in Marlborough said, "so far, so good."

Monday, April 09, 2007

Oak Summit Pinot Noir

This Easter celebration, we enjoyed a wonderful maple roasted ham, leg of lamb, potatoes au gratin, and salad among other things. The family was gathered and waiting for their glass of wine.

The 17 guests waited while I poured. But what was this wine?

This was one of my new favorite wines. This was Oak Summit Pinot Noir. And it is made by John Bruno, whose vineyards are near Millbrook, New York.




Oak Summit's PINOT NOIR has received an amazing array of awards including 3 Gold Medals, a Silver and a Bronze from the Hudson Valley Wine & Grape Association's 2005 Grand Competition at the Culinary Institute of America. And also, the prestigious CORNELL CUP for the best wine in the Hudson Valley AVA. And, among others, the DCEDC Agriculture Awards for 2005 and the Silver Medal from The American Wine Society's 21st Annual Competition.



But the taste is what its all about. Big cherry and berry upfront. Vanilla and pepper after. A tremendous wine. One of my favorite pinot noirs from anywhere in the U.S. And the family gathered around the Easter ham agreeed. Dinner was a big success.


Try some...you'll love it. And say hellow to John if possible. He's one of the most entertaining winemakers in the valley.


372 Oak Summit Road Millbrook, NY 12545 (845) 677-9522

Tuesday, April 03, 2007

Adair Pesche a Real Winner


As mentioned in a previous entry, I had the great pleasure of meeting Marc Stopkie and tasting several of his wines at the Hudson Valley Wine and Grape Association Awards.



One of the hot topics of discussion at the event was Marc's Pesche wine. It was incredible. Light, sweet, like a bowl of fresh cut peaches, tasting like fresh juice, with just the right amount of acidity for balance, and just the right touch of alcohol to make it a fine white dessert wine.



Adair Vineyards is located in the Historic Hudson Valley. When Marc and his family acquired the winery 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 California and further training in a Pennsylvania vineyard. The vineyard is located next to the winery. Visitors can enjoy wandering around the fields and through the vineyards. They will continue to experiment with other varieties in order to create exciting new wines. They currently produce more than 20,000 bottles and look forward to increasing their production.



But more than anything, rush to Adair, where they sell this incredible nectar, before it's all gone.



And enjoy!