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/

Wednesday, October 22, 2014

Mid-Hudson News: Wine, beer, liquor growth industries in Hudson Valley

 
 
Wine, beer, liquor growth industries in Hudson Valley
Mid-Hudson News 
October 10, 2014
 
HYDE PARK – The art of craft brewing, wine making and spirit distillation is trending and becoming a growing industry in the Hudson Valley. To promote those local forms of agri-business, the Hudson Valley Economic Development Corporation and Hudson Valley Food and Beverage Alliance held an event at the Culinary Institute of America in Hyde Park where local wine makers, distillers and brewers could showcase their products.
Local craftsmen set up stalls in the Marriott Pavilion of the culinary school and provided tastings of products. Many of the owners of the local companies like Clinton Vineyards, Dutch’s Spirits and Slovenia Vodka were there to interact with the attendees and to educate them on their processes.
State Agriculture Commissioner Richard Ball said this is a rebirth of these crafts that will create promise for the region. 
“It’s great to see a rebirth of this industry and it’s growing exponentially,” Ball said. “Every one of the sectors, whether it is wine, brewers, cideries, distilleries, the growth is in the 50 to 100 percent ranges all the time. So, we don’t really know what the top of the market is here, or the extent of the market but, as the local food movement has caught on, the local interest in all these products has grown, I think we’re really at the beginning of great things.”
The growth of these industries locally is creating a diverse spectrum of different, but related, products. Although the increase in new businesses is creating competition for veterans like Clinton Vineyards owner, Phyllis Feder, she says it’s really beneficial to the industry all around. “With the growth of so many distilleries and breweries, people have many more choices of places to go to. So everybody is not going to like beer, or like wine, they’ll go to where they want, they’ll have choices. That brings a lot of people to the area. It’s great for business, it’s great for tourism, it’s great for the restaurants. It’s good all around.”
An added bonus is the small operations in the Hudson Valley. Peter Kelley, owner of Slovenia Vodka, said that this makes the area unique and the products of high quality. 
“What separates our products from others, I think, is the quality that goes into it,” Kelly said.  “These are really craft distilleries, craft cideries, craft breweries; these are not mass produced products. It’s the same as the quality of our produce and farms here. It’s all about quality, it’s not about production per say, it’s about quality.” 
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