Saturday, December 29, 2007
Their tasting room is open today until 5p, Sunday 12p - 5p, Monday - New Years Eve 12p - 4p
Monday, December 24, 2007
Benmarl Winery @ Slate Hill Vineyards
Brotherhood America's Oldest Winery
Glorie Farm Winery
Warwick Valley Winery & Distillery
Whitecliff Vineyards & Winery
Friday, December 07, 2007
I started out the day at Warwick Valley Winery indulging in homemade pizza which was very good! Their Chardonnay was excellent, just like I like my Chardonnay..buttery on the finish. While I was at Applewood I met a couple from NJ who followed me to the rest of the wineries along with another couple from Connecticut. We had a great time tasting and sharing experiences.
At Brotherhood I really enjoyed their holiday wine. It was served warm with spices of cinnamon and cloves. I lost my new best friends at Baldwin as I ran into my UPS driver. Well..he hasn't had my route for years, but our kids go to school together. When I found my friends they had gone through their tasting, so we left and went on our way to Whitecliff.
After Whitecliff the couple from Connecticut decided they had enough and headed home. The couple from NJ stayed with it and finished the wine trail , completed their wreath, and purchased some wonderful wine.
There are still tickets available for Sunday December 16th if you would like to attend the event.
Thursday, November 15, 2007
The article said "Even more surprising was Florence’s wine, a 2002 Rivendell merlot from the North Fork of Long Island, which tasted of plums and flowers. It reminded me that Long Island merlots are very different from California’s, often leaner and snappier, and well worth investigating."
To read the entire aticle go to http://www.nytimes.com/2007/11/14/dining/reviews/14wine.html?ex=1195794000&en=5ddd28995d806f1b&ei=5070&emc=eta1
Tuesday, October 23, 2007
Wednesday, October 17, 2007
Sunday, October 14, 2007
FRUITY: Citrus - grapefruit, lemon; berry - blackberry, raspberry, strawberry, black currant (cassis); tree fruit - cherry, apricot, peach, apple; tropical fruit - pineapple, melon, banana; dried fruit - strawberry jam, raisins, prune, fig.
VEGETATIVE: fresh - stemmy, cut green grass, bell pepper, eucalyptus, mint; canned-cooked - green beans, asparagus, green olive, black olive, artichoke; dried - haw-straw, tea, tobacco.
NUTTY: walnut, hazelnut, almond.
CARAMELIZED: honey, butterscotch, butter, soy sauce, chocolate, molasses.
WOODY: vanilla, cedar, oak, smoky, burnt toast, charred, coffee.
EARTHY: dusty, mushroom, musty (mildew), moldy cork.
CHEMICAL: petroleum - tar, plastic, kerosene, diesel; sulfur - rubbery, garlic, skunk, cabbage, burnt match, wet wool, wet dog; papery - wet cardboard; pungent - acetic acid (vinegar); other - soapy, fishy.
PUNGENT: hot - alcohol; cool - menthol.
MICROBIOLOGICAL: yeast, sauerkraut, sweaty, horsey, "mousey."
FLORAL: orange blossom, rose, violet, geranium. SPICY: cloves, black pepper, licorice, anise.
Tuesday, October 09, 2007
Wednesday, September 19, 2007
Congratulations goes out to Benmarl Winery who received "Best of the Hudson Valley" in the category of "Best place to sample Sangria."
Congratulations goes out to Whitecliff Vineyards . Their Awosting White won the Best Cocktail Wine.
Congratulations goes out to Warwick Valley Winery & Distillery who won the Best Distilled Fruit Beverages.
Congratulations to the Wine Trail and it's members!!
Wednesday, September 05, 2007
This is a great time to visit all the wineries and experience the "Crush." It's quite an experience.
Monday, September 03, 2007
As you travel about the next few weeks you will be able to see harvest at its best at area vineyards. As the grapes get delivered to the wineries...you will be able to witness Hudson Valley wine making up close and personal.
Saturday, September 01, 2007
What does that mean...It is common practice in France for regions to have a clearly defined wine styles, with strict parameters established and enforced for grapes and blends that qualify. The growers in the Hudson Valley are using that platform to build their own identity and understanding for Hudson Valley Wines.
The Hudson Valley Grape Growers Association has selected Seyval Blanc as the primary grape for wines that will qualify for the new designation, with Vignoles, Vidal or Cayuga White allowed for blending. In time consumers will see wines labeled "Hudson Heritage White" and the wine will be a light and easy-drinking white wine.
Friday, August 17, 2007
Paired with Whitecliff's red wines...yum!! I hope they have their Malbec bottled for this event. Last year it paired great with the burgers!
At this event, you will enjoy the pleasures of eating local in a Hudson Valley summer at Whitecliff Vineyard’s Red Wine & Grass-Fed Beef Gourmet Burger Celebration. It all takes place on Saturday and Sunday, August 25th and 26th, from 12 to 4 p.m. Saturday, and 12-3 Sunday. The Celebration will give you a true taste of Hudson Valley agriculture, as it offers up the delicious synergy of wine, burgers from local grass-fed beef, sweet corn, and ice cream.
For more information and tickets you can call the winery at 845-255-4613. You can visit their website as well at www.whitecliffwine.com
Sunday, August 12, 2007
The awards were based on blind tastings by 24 expert judges—10 from California, 6 from New York, 6 from other states, and 2 from other countries. Judges included prominent wine writers, restaurateurs, retailers, and wine educators. Four-judge panels determined the initial awards, with top-scoring wines evaluated by all 24 judges for Best of Category and Governor’s Cup awards.
For more information on the compeition visit www.newyorkwines.org
Wednesday, July 25, 2007
Sunday, July 15, 2007
Saturday, July 07, 2007
There has been a lot going on, on the trail this summer. I hope you have had time to come and visit.
Next weekend Glorie Farm is unveiling their Jumpin Jazz Label. Big party at their winery. I plan on being present for this unveiling. Should be very exciting!
The Bounty of the Hudson is coming up at Brotherhood, America's Oldest Winery, on July 28 & 29th. I'll be posting more info on that in the next few weeks.
Monday, May 14, 2007
The first wine I tasted was the 2005 Vidal. This was a dry white wine made from 100% Vidal Blanc Grapes. Vidal is a grape that grows very well in the Hudson Valley. This was aged in Hungarian Oak barrels. With that it give the wine a hint of carmel flavor. This wine was crisp with citrus fruit flavors. It was very good. Something you would pair with seafood.
Next was the Blackberry Kir. This was light fruity and refreshing. It had a little residual sugar... 2 3/4 to be exact. It was made with 30% Seyval, 40% Vidal, 30% Blackberry wine, which was made from blackberries from the Marlboro/Milton area.
Then it was on to Rosalias...a dry Rose. When poured, it was dark, not your typical pink looking Rose. It is made from 25% Chambourcin, 29% Dechaunac, 25% Frontenac & 25% Chancellor. It was very nice with overtones of cherry and strawberry.
The last wine I tasted was their 2006 Peche. This is a sweet dessert wine made from 100% local New Paltz white peaches. This makes a nice after dinner drink, or drizzled over a fruit salad.
If you had the opportunity to tast any of these wines, I would love to hear how you enjoyed them.
Tuesday, May 01, 2007
It was a beautiful day last Saturday for the Pasta Primo Vino event, a far cry from last years rain. Our first stop was Warwick Valley Winery & Distillery. They have done some renovations to the winery and bakery area since last year. The big doors leading out to the patio were open giving the outdoor café feel.
We tasted tasted 5 wines during our visit here. The first was a Merlot, which was also used in the pasta dish. This Merlot was crafted from 100% Merlot grapes which were picked at peak ripeness. It was then aged in French Oak for 24 months. We felt it was a light bodied wine with hints of cherry and cassis.
We then tasted the Riesling. This Riesling had a wonderful floral nose with hints of apple and pear. It was a Semi-sweet wine with a light mineral finish. These types of wines go great with spicy food. I like them with Thai food.
Next up was the Black Dirt Blush. This was grape jelly in a glass. If you grew up with Welches or Smuckers grape jelly, this smell of this wine will bring you back to your childhood. These grapes were made from the Vincent and Delaware grapes.
Then it was onto the Hard Cider…Doc’s Hard Cider… I’ve had the Apple before, which is very good, so I decided to try something different. I tried the Black Currant Cider and Paul tried the Pear Cider. The Pear Cider was very dry. It is made from Bartlett and Bosc pears. The Black Currant Cider is made from pressed NYS apples and fermented with Champagne yeast and local black currants. Both ciders are very good and will quench your thirst on a hot summers day.
Tuesday, April 24, 2007
I hope all who attended the event had a wonderful time. I did! We tasted some wonderful new releases as well as some wonderful pasta dishes. (picture of Rivendell's Orzo Pasta Salad.) My favorite dish was Applewood's Baked Ziti with Sausage and Ricotta. I wonder if it will taste as good when I try to make it:)
I would love to hear your comments on the event.
Tuesday, April 17, 2007
Almond Torte Pasta, Baked Ziti with Ricotta and Sausage, Shrimp, Bean and Pasta Salad, Pasta e Piselli (Oricchiette), Stuffed Shells, Orzo Pasta Salad, Asian Pasta, Pasta with Bolognese Sauce.
Now guess who is serving which dish.
Sunday, April 15, 2007
I will be around on the trail, taking pictures. I will be posting on the different wines that I will have the opportunity to taste.
We encourage you to contribute to our blog and post your comments.
If you need tickets to the event, you can purchase them by clicking here.