I had the chance during the pasta event to taste at Adair Vineyards. They were serving an Almond Torte that was very good and went right to my hips.
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.