NYWGF President, Jim Trezise Reports on Hudson Valley

Several years ago, Clinton Vineyards augmented its Seyval-based line of table and sparkling wines with some intense and luscious fruit wines, including Cassis made from black currants. Ben and Phyllis Feder's pioneering vision has now been adopted by several other wineries in the Hudson Valley, making it the largest producer of artisanal Cassis in North America and the Western Hemisphere.

Now there's even a web site (http://hudsonvalleycassis.com) to let the world know about it. Currants may be red or black, but in either case are winter hardy and disease resistant, which means a reliable crop virtually every year. At this point, Hudson Valley wineries produce about 20,000 bottles per year, with the great majority sold right at the wineries: Adair Vineyards, Brookview Station Winery, Clinton Vineyards, Glorie Farm Winery, Hudson-Chatham Winery, Tousey Winery, Tuthilltown Spirits, and Warwick Valley Winery & Distillery.

Cassis is the key ingredient in famous Kir and Kir Royale cocktails popular in France and many other countries, including the United States. The new web site includes more than 50 Cassis-based cocktails, as well as links to all the producing wineries.

The Hudson Valley has a more diverse portfolio of adult beverages than any other region, including wines, handcrafted spirits and ciders, and now Cassis. America's oldest wine region is now enjoying a renaissance. The region also got some great coverage this week in Serious Drinks as a result of the recent Vineyard Visits we sponsored as part of our New York City promotional program. http://drinks.seriouseats.com/2012/09/best-hudson-valley-wines-new-york-state.html?ref=site.