Hudson Valley Wine Goddess

"Peace" Catskills First Vodka

2012-02-24T09:34:00.000-05:00

When I'm not drinking wine my spirit of choice is vodka. I recently picked up a bottle of Catskill Mountain Peace Vodka produced by the Catskill Distilling Company in Bethel, NY. If you are heading to Bethel Woods, this will make a nice stop for a tasting and tour before you get to your show.

Monte Sachs is the owner and distiller. I feel very privileged to have a bottle of their first product release. This vodka was made with water from the 2011 Catskill spring thaw and locally whole wheat. It is produced in small batches, one batch at a time.

I first poured the vodka in the glass and it had aromas of caramelized sugar earth and fresh meadow. I then added Sparkle Ice Black Raspberry. The Sparkle Ice Black Raspberry on its own tasting a little like jello, maybe bug juice would be the correct term. Once added to the vodka the juice came alive. The vodka toned down the sweetness of the juice, and juice put on its little black dress and was ready to party.

This drink will be great in the summertime. The vodka, while not as smooth as others I have tasted is only one of 5 vodkas produced in the region.

Hudson Valley Italian Dinner with Magnanini Rosso Da Tavola

2012-02-23T11:18:00.000-05:00

I went all out the Hudson Valley way. I was preparing this wonderful Barbecued Baked Ziti (with Kiernan Farms ground beef) and though I'd try a new wine, one that I wasn't familiar with. Magnanini 2010 Rosso Da Tavola. Translation - a red table wine.

This is my first experience with any of Magnanini's wines. I first met Rick this September and his winery is located in Walkill, NY. He doesn't have the traditional set up with a tasting room, his wine tasting comes complete with a six course dinner for $40. Wine tasting is one hour prior to your meal. They even have Italian themed dinners such as Gnocci Party, Polenta Party, Risotto/Porcini Party. I'd say get your Italian on!

The 2010 Rosso Da Tavola is a hybrid blend of estate grown 60% DeChaunac and 40%Chancellor. This wine had a beautiful bright garnet color.

Aromas of sweet strawberries and cherries with a slight hint of cinnamon filled the glass. The wine had a very nice mouth feel with little if any tannins. Flavors of sweet cherries, prunes rounding out to some earthy and mocha notes. I found the wine a little on the sweet side. Upon looking on their website I noticed it does have 1% residual sugar.

This wine is available only from Magnanini Winery or their website.

This wine did pair very well with my BBQ Ziti. Here is the recipe:
1 box ziti cooked
1 lb ground beef
1 medium onion chopped
chopped parsley
1 cup milk
1cup barbecue sauce
4 oz shredded smoked mozzarella
8 oz shredded cheddar

Heat oven to 350. Grease 13x9 pan. Cook beef and onion until beef is brown and drain. Mix beef with the remaining ingredients except 1/2 cup of cheddar. Pour into pan and sprinkle wiht cheddar cheese and bake uncovered for 40 minutes.

Hudson Valley Winegrowing Boot Camp

2012-02-21T11:02:00.000-05:00

Have you ever wondered what it's like to work at a winery. To bring the grapes from bud to bottle? Millbrook Vineyards & Winery is offering you the opportunity to become a Tocai Friulano Specialist during the 2012 winegrowing season.

Winegrowing Boot Camp will consist of 6 Saturdays beginning April 14, 2012 with vine pruning and tying and end Saturday, March 16, 2013 with bottling your wine. The 6 part series will be a hands-on viticurtural and winemaking series where participants will learn about the grape growing and production of Millbrook's Tocai Friulano.

Remember - this is hands on - so no high heels ladies, sneakers are a must for being in the vineyard, along with jeans and a shirt you don't mind getting dirty.

The day will begin with a brief overview of the specific topic at hand and then you will go out in the vineyard, roll up your sleeves and get to work on your 8 assigned Tocai vines. You will be providing your own manual labor to care for your vines under the direction of John Graziano, Millbrook Winery's Vice President of Winemaking & Vineyard Management.

The program begins on Saturday, April 14, 2012 with the following dates and vineyard/winemaking tasks:

April 14, 2012 10am - Noon Vine Pruning & Tying
May 19, 2012 11am - 3pm Bud Break & Tocai New Release Party
June 2, 2012 11am - 1pm Vertical Shoot Positioning
July 14, 2012 11am - 1pm Leaf Pulling
October 13, 2012 9am - 4pm Grape Harvest & Harvest Party Celebration
March 16, 2013 11am -2pm Bottling

There is rewards after a hard day in the vineyard. Participants will receive lunch, including a glass of wine after each seminar May - October including a seat at their annual Tocai Celebration and Harvest Party luncheon. A final celebratory luncheon after the bottling of your wine in March, and you get to bring home a case of your wine, custom labeled for you.

The cost of the program is $750 plus tax per person. Class size is limited to 20 people. For more information on the program call 800-662-9463 ext. 17

Garguilo Vineyards 2006 Money Road Ranch Cab

2012-02-17T10:30:00.000-05:00

WOW! Is what I have to say about Gargiulo Vineyards Money Road Ranch 2006 Cabernet Sauvignon I had during my girls weekend trip to the Bay area.

This well build sophisticated Cabernet shows strong aromas of prune and black fruit with hints of cassis. On the palate there are soft and sexy tannins. Blackberry and layers of black fruit are throughout this wonderful Cabernet Sauvignon. This wine is silky and smooth and will leave you with a smile on your face. You will not want to share!

Gargiulo Vineyards is located in Napa with three vineyards, Oakville, Money Road Ranch and 575 ovx. The Money Road Ranch is 100% Cabernet Sauvignon aged for 20 months in medium plus French barrels with 78% of those barrels new. There was 900 cases made.

I Passed The Wine Location Specialist Certification Exam

2012-02-15T12:59:00.000-05:00

I don't know why I do this to myself. While at the Society of Wine Educators conference last summer I signed up to take the Center for Wine Origins Location Specialist Certification Exam. This certificate program is a collaboration between Comité Interprofessionnel duVin de Champagne (CIVC) and the Instituto dos Vinhos do Douro e Porto (IVDP).

I was originally scheduled to take the exam in September but with the launch of Happy Bitch Wines I deferred until the January exam. Like I would have more time then - What was I thinking? Then I thought it was only multiple choice test, and a week before the exam I realized there was a 500 word essay. I would put my stress level on high.

I studied and it did pay off. Passing is a getting 40 out of 50 correct on the multiple choice and at least 3 out of 5 on the essay. I was hoping for the best because I usually don't tell anyone when I take an exam, but two people in the industry knew and I sure didn't want to be embarrassed. I guess I don't give myself enough credit.

What does all this mean? It means as a Wine LocationSpecialist I am accredited by the CIVC and the IVDP and certified tolead wine education seminars, tastings and dinners specific to Champagne andPort. I am also one of 125 people across the globe with this certification.

So if you are in need of an educator, let me now! Champagne and Port, with wonderful pairings. I'd be happy to work with you.

Nice Vidal Blanc - Brimstone Hill Vineyards

2012-02-14T12:22:00.000-05:00

Boy was I surprised when I opened and tasted the 2010 Brimstone Hill Vineyards NYS Vidal Blanc, surprised at how nice it was. This wine won a bronze medal at the Hudson Valley Wine & Spirits Competition.

The nose was very clean and crisp. Floral and pineapple aromas filled the glass. It made me think of spring.

The wine had a very nice mouth feel with strong flavors of Bartlett pear. It's semi sweet with 3% residual sugar which balances out the acidity quite nicely. The wine paired well with the flounder I cooked for dinner.

The wine sells in the tasting room for $10.88.

Robibero Family Vineyards 2008 Cabernet Franc

2012-02-13T14:05:00.000-05:00

Once you put your nose into the glass of this 2008 Cabernet Franc you get an initial aroma of black pepper and cherry. It's a very nice nose with strong aromas. As the wine opens it gives way to soft hints of oak and cranberry.
The palate doesn't have as much fruit as I was expecting. It's slightly bitter on the finish fading with hints of pepper and tart cranberry.

Billsboro 2009 Finger Lakes Pinot Noir

2012-02-10T11:40:00.000-05:00

On a trip up to the Finger Lakes last summer, my mission was to visit wineries I haven't visited in the past. Billsboro Winery was the first we stopped at after a wonderful lunch at the Belhurst Castle.

Billsboro Winery was purchased in 2007 by local winemaker Vincent Aliperti and his wife Kim. Vincent has been in the wine industry for a while. He began his career in winemaking on Long Island in 1997 at Wolffer Estate and moved to the Finger Lakes to work at Herman J. Wiemer Vineyards. He spent one harvest there before moving across the lake to Atwater Estate Vineyards where he has been head winemaker and operations manager since 2003. I've been to Atwater before so I was excited to taste the wines Vincent could truly call his own at Billsboro.

Aromas of strawberry, cedar and spice filled your nose with this 2009 Billsboro Finger Lakes Pinot Noir. There was a little smoke in the distance on the nose. I found hints of allspice on the palate with strong cherry throughout. There were soft tannins and some earthy qualities that rounded out the wine.

There were 117 cases of this wine produced. The grapes were sourced from Sawmill Creek Vinayards and Leidenfrost Vineyards. The wine sells for $18 bottle.

This Pinot paired very well with a turkey pasta casserole I made with leftover turkey, sausage and rice stuffing, gravy and a little wine.

Visit Happy Bitch Wines at the New York Wine Expo

2012-02-08T12:20:00.000-05:00

Happy Bitch Wines is hitting the town again and this time we are going to the Big Apple! We are very excited to be participating in the New York Wine Expo at the Jacob Javits Convention Center March 2 - 4. Make sure you GET YOUR HAPPY ON and come visit us in booth 558.

Besides tasting Happy Bitch Wines Rose, you will have the opportunity to taste wines from approximately 150 producers throughout the world. Finger Lakes Wine Country will be there with their and have a variety of wines and information on the region. This year Wines of Greece will have a nice presence. I am looking forward to tasting some of their wines. (Keryl does let me out of the booth to go mingle and taste)

Don't forget about the wine education. The wine seminars are an additional $30. The seminars being offered are

Wine 101: Taste Like a Pro with Wine Spectator
Portugal - Discover a World of Difference (Friday only)
The Rhone Valley: A River Runs Through It (Saturday only)

Come spend Friday evening or Saturday afternoon with us. Use discount code GODDESS and receive $15 off your admission ticket.

See you at the Expo!!

Valentine's Weekend in the Hudson Valley

2012-02-07T10:22:00.000-05:00

Looking to treat your Valentine to a special weekend. There are many events to treat your loved one to this weekend. Begin you planning.

Saturday February 11, Whitecliff Vineyards will be featuring truffles from Lagusta's Luscious paired with a rare sampling of their Methode Champenoise Sparkling Wine.

Saturday and Sunday February 11-12, Robibero Family Vineyards is featuring Moxie Cupcakes at their Sweet & Sinful Revenge. You will indulge in cupcakes, chocolate and wine. What every women loves! Sample 4 wines and learn the history of grapes and the art of pairing. This event needs reservations and cost $15 per person. There are three seatings - 1pm, 2:30pm and 4pm.

Saturday and Sunday, February 11-12 Millbrook Winery is having a special tasting event featuring their new wine infused chocolate truffles paired with their wine. Reservations are recommended. Special chocolate and wine tasting times are 1pm, 2pm, 3pm and 4pm and cost $20 per person.

Friday, February 10 kicks off Tousey Winery's "Art and Wine for Lovers" weekend. Friday from 5pm-8pm their will be an art reception and showing by Rhinebeck artist Thomas Cale. The event will feature wine tastings and expert recommendations for art and wine pairing. The art showing will continue for 6 weeks.

Whitecliff Vineyards 2010 Traminette

2012-02-06T12:48:00.000-05:00

This wine Paul hid from me, but I found it. I don't know why he would hide a wine from me.

Whitecliff Vineyards & Winery's 2010 Traminette.

This Traminette had an extremely lychee nose. In fact, lychee dominated the nose but it also had a crisp freshness to it with a hint of floral. The palate had nuisances of jasmine and tropical fruit notes with soft white pepper on the finish. The wine did not have a lot of acidity but was clean.

The more years that go by, the more I really like Traminette. As each winery crafts their wines in their own manner, Whitecliff has shown exceptional growth in winemaking with this varietal.

The Other Wines in the House - Monarchia Winery

2012-02-03T10:54:00.000-05:00

This is a wine I tasted for a recent wine chat on Eastern European wines. I went looking for a wine from Hungary as my family owned vineyards in the Lake Balaton area. I didn't have much choice, actually this was my only choice a 2006 Pinot Noir from Monarchia Winery in the Eger region of Hungary.

The Eger region is located in Northern Hungary. They are known for the Castle of Eger which claim to fame is repelling the Turkish attack in 1552. Eger is also known for their thermal baths and their red and white wines. The wine region is located between the Matra Mountains. It is famous for it's Bull's Blood. From what I understand, Bulls Blood wine got its name during the Turkish attack. Seems the citizens of Egar went to their wine cellars and drank red wine to give them the strength to fight off the Turks. They didn't have Riedel glass back in those days, so the wine spilled over onto their beards and armor giving it all a blood red color. Rumors spread that the Hungarians were drinking the blood of bulls to make themselves strong. The Turks got fearful and retreated. Today, Bull's Blood is an actual blend of red wine from the Eger region of Hungary.

Now that I got way off track, let me get back to the Pinot Noir I purchased from the Eger region of Hungary. I had no expectations on this wine. So I was pleasantly surprised at what I found. Aromas of cherry and plum filled the air with hints of cocoa, cedar and spice. The palate finds itself with soft cherry and raspberry and a little spice on the finish. As the wine opens the spice finish become more pronounced and lingers on your palate

For $12.99, this wine wasn't that bad.

Interview with Paul Halayko, President, Newburgh Brewing Company

2012-02-02T10:13:00.000-05:00

In the heart of Newburgh, New York a new brewery is being created. Paul Halayko a CPA by trade working in the trenches of Corporate America decided to give it up to follow his passion. He partnered with his high school buddy Christopher Basso who previously worked as a Brewer at Brooklyn Brewery to open Newburgh Brewing Company. Well, it's not open yet, but soon - April 2012

I recently spoke with Paul about his choices, education, family and beer. (Chris's interview will be coming in a future post)

How did your passionfor craft beer begin? What drew you toit?

My passion for craft beer began overseas, actually – in myprevious professional life, I worked as a financial consultant, and I spentmost of 2007 in Germany for a client engagement. While there, I began to taste all of thefantastic beers that local German breweries were producing. When I finally made it back Stateside, Ifound that my palate had dramatically shifted, and I no longer wanted to drinkthe same old beer I had been drinking since college. Couple that experience with the fact thatChris was working at the Brooklyn Brewery and there was always an abundance ofBrooklyn to be drank whenever we hung out, and I became a committed craft beerdrinker.

What drew me to the industry itself was a variety ofdifferent things – I love the cooperation and camaraderie amongst breweries; Ilove the high growth of the industry; and in general, I love the peopleinvolved. It’s a terrific industry to bea part of. The hardest part about beingin the industry is actually getting your doors open. I’ll discuss that a bit more below.

What did you dobefore you decided to follow you passion?

I’m actually a Certified Public Accountant, and I spent thefirst part of my professional career working at Deloitte in the auditgroup. My client-base was all start-upcompanies – primarily in the software and biotech sectors – and that is wheremy love of entrepreneurs and the start-up environment began. I left Deloitte’s audit practice to jointheir financial consulting group in 2007, which is what took me toGermany. The last stop on my pre-beercareer was at JPMorgan, where I worked as a Vice President in the Treasury andSecurities Services group. Needless tosay, the shift to operating a craft brewery has been an interesting andchallenging one for me. Oddly enough,being a CPA didn’t prepare me for piping together a brewing system.

How old were you whenyou had your first beer, who were you with, what was the brand and what did youthink?

Do the local authorities read this blog? My first beer… let’s see… I think I wasprobably 18. Yes, I definitely was. It was my second semester freshman year of college. I managed an entire semester of collegewithout beer, but no one ever gave me an award for this monumentalachievement. In fact, I think my veryfirst beer was a Busch Light and it was given to me by my friend Ian. I drank it, and thought “what in theweasel? This is awful. I think this beer has gone bad orsomething.” Then he gave me PeppermintSchnapp’s, and that was far more delicious. I remember thinking: “yeah, now this stuff is tasty. How come people drink beer when there is allthis delicious Peppermint Shnapp’s floating around?” Later, I would learn that being seen drinkingPeppermint Schnapp’s all night would likely destroy my game with theladies. Anyway, my taste buds graduallylearned to accept the college-beers of the world (i.e. Busch Light, Bud Light,Natural Light, etc). A big night incollege was a Bud Light night – that meant we were rolling in cash.

What styles of beer will you be focusing on?

The overall portfolio of our beer is focused on“sessionable”. What this means, simply,is that the beers are lower in alcohol content (but in no way lower in flavorprofile) – so, you can enjoy a “session” of beers without stumbling out thebar. This means that many of our beerswill fall in the 4-5% ABV range. However, one of the big things for Chris is that he has the flexibilityto brew anything that he wants – which means we could very well come out withbeers that tend to the higher ABV range. Our first offerings will be a Brown Ale, Cream Ale, Belgian-StyleSaison, and Peat Smoked Stout. As theyear goes on, we’ll offer seasonals and specialties as well. Depending on the success of our first 4offerings, they could become year-round staples, or they could become seasonalsas well. We’ll let the drinking publicdecide.

Where do you see thebrewery and yourselves in 5 years, 10 years?

I’m actually not even sure where the brewery will be in 2years, but let me take a stab at the time range in the question. In 5 years, I’d love to see us with a strongpresence in the Hudson Valley. One thingthat amazed me when I lived in Germany was that people didn’t order brands ofbeer, they ordered styles of beer. Inother words, they knew that wherever they were, there was a local brewerynearby, and if they ordered a lager, it was coming from that brewery. That’s an amazing thing. In the US, we are miles and miles away fromthat. But it would be great in 5 yearsif we had a permanent place in many of the bars and restaurants in our own backyard– the Hudson Valley. We’re always happyto tell people that we are fortunate to live in one of the most denselypopulated parts of the country – we could triple, quadruple, or more in sizewithout ever having to leave New York State. We’ll also be canning or bottling our beer within the next 5 years, aswe are only offering kegs to start. In 5years, it would also be great to have a big following in the 5 boroughs andLong Island as well.

10 years? If you hadasked me 10 years ago “what would you be doing in 10 years”, I’m pretty sure“opening a brewery” wouldn’t have cracked the top 3,478 items on the list. But for Newburgh Brewing Company? In 10 years, it would be nice to be poppingup in other states in the US, primarily in the Northeast. And who knows? Maybe the next financial consultant atDeloitte who ventures to Germany might be able to have a pint of Newburgh at alocal German bar.

Who are some of yourgreatest mentors in the industry?

Coming from outside the industry, I can’t say I have anyspecific “beer” mentors. Although I’venever personally met them, Steve Hindy and Tom Potter provided a lot ofinspiration to me – in reading their book “Beer School”, I got a great insightinto what it’s like to open a brewery – all the trials and tribulations, andjust the general roller coaster ride of the craft beer world. But as someone who is opening a new business,there are other people who have been great mentors to me. To start – my parents, Steve and Peggy. They are 2 of the hardest working and mostorganized people you’ll ever meet, and I like to think that a little bit ofthat rubbed off on me. From back at mydays at Deloitte, I worked for a Senior Manager named Kelly Delaney, who evenall these years later, I still look back at all she taught me. She was a hugely influential figure in myprofessional career – from her I learned how to balance excellent clientservice with also delivering the needed results. And lastly and mostly recently – my boss atJPMorgan, Essya Hanachi. From her, Ilearned how to handle difficult situations with a great deal of poise.

Why did you chooseNewburgh to open your brewery?

Well, I’m relatively local – I grew up in Blooming Grove andwent to Washingtonville High School (Class of 2000). Chris was the one most passionate aboutopening in Newburgh, and he chose the location before I was involved in theproject. But I share many of his samesentiments about Newburgh – it’s a city with so much potential forgreatness. And we hope to be able to playa small part in the overall economic and cultural revitalization of Newburgh.

What type ofequipment investment is needed to begin and open a brewery?

Let’s see… first, you have to promise a few people yourfirst unborn son (not quite, but almost; most institutions will accept yourfirst unborn daughter as well).

The capital investment is tremendous – without divulgingspecific numbers, the cost of opening a brewery can be a bit overwhelming. When you look at the industry and see thesuccess of so many breweries, I think the tendency can be “well, why doesn’teveryone just open a brewery?” Thebiggest barriers to entry are know-how and capital. For know-how, we have Chris, and his 6 yearsof experience as a brewer at the Brooklyn Brewery. But capital is something that required atremendous amount of work on our part. This is why we worked on a business plan for almost 1.5 years beforetaking any kind of action towards opening. We wanted to ensure we were properly funded.

In terms of specifics – you’ll need property, and then theleasehold improvements to that property in order to fit it to be abrewery. We made the investment inpurchasing our property rather than leasing. The brewing equipment itself is the next most significant equipment investment– something that shouldn’t be skimped on, because it’s going to be brewing yourrevenue at some point. Next is packaging– which for us, is only kegs. Afterrunning the numbers, we elected to purchase our kegs rather than lease them. Those are some of the bigger ticketitems.

When people come toyour brewery, what can they expect to experience? (ie - will you have food,music, special events, hours of operation etc..)

When people visit us at Newburgh Brewing, we want them tofeel very welcome and comfortable with spending the entire day with us. To start, we’ll only be open on Fridays(5-11), Saturdays (12-8), and Sundays (12-6; but don’t hold us on any of thosehours, as they could change before we open in April). Our taproom will be set up in the style of anindoor beer hall, with longer tables and benches. The eastside of our taproom offersspectacular views of the Hudson River, so we are putting a small ledge allalong the side of the building so people can enjoy the view and rest down theirbeer. Chris is a graduate of the FrenchCulinary Institute, so we will have a kitchen that will offer a small menu ofwell-made, locally sourced offerings – typically those that would be consideredfoods that are natural pairings with beer (sausages, hand-made pretzels,Belgian waffles, frites, etc). One ofthe benefits of being closed Monday through Thursday is it frees us up to doall sorts of events throughout the week – whether it be a homebrewingcompetition, a private holiday party, or a charity auction. And the jury is still out on live music, butas a lover of live music, I think it’s safe to say that we’ll have that at somepoint as well.

Your neighbors withGeorge Washington here in Newburgh - if George was alive today, do you think hewould come over for a brew?

If George came over to our taproom for a beer, that meanshe’s a zombie, so first we’d run. Afterestablishing that he is in fact not a zombie, I think non-zombie-George wouldbe delighted to have a Newburgh with us. In fact, he was fond of brewing his own beer. I’d probably ask him his opinion on theConstitution as a living document, the legality of income tax, and if he thinkshis white wig actually looks good.

A little personalinformation since you are going to begin to be in the limelight. We can get ahead of any rumors that may bebrewing with your beer.

Are you married? havea significant other? kids?

Nope not married, and no kids. I do have a girlfriend that I’ve been datingfor 3 years named Jessica. She’s anequity analyst on Wall Street, so she’s my sugar mama.

If you are married orhave a significant other, what did your he/she say when you decided to go into business together and start the brewery

She was supportive from day 1. I wouldn’t have done it without hersupport. And I only had to feed her 10craft beers before I told her, too. Butseriously – she’s been great throughout the whole process. I am living upstate now and she’s still downin Manhattan, and she’s incredibly supportive.

Do you have anyhobbies?

Besides drinking beer? I really enjoy running – I’ve completed 13 marathons, and 2ultra-marathons (a 50 mile and a 36 mile race) – I suppose unsurprisingly, myrunning has taken a bit of backseat with the opening of a new business.

Does anyone in yourfamily share your passion for beer?

Absolutely – in fact, my Uncle Charlie is our Head of Sales!

What type of car doyou drive?

A Scion – it’s actually my little sister Megan’s car, butshe’s studying abroad in Ireland at the moment, so I got to commandeer it whileshe’s away.

What is your favoritecraft beer?

It’s a tie between 2 breweries – Lefthand and 21^stAmendment.

When not drinkingbeer, what do you drink?

I’m pretty boring when I’m not drinking beer – I’m not muchof a wine or liquor drinker. I will saythat I’ve totally and completely committed myself to Diet Coke. I remember a point in my life when I woulddrink a Diet Coke and think “who drinks this nonsense? This tastes like Coke if Coke decided it nolonger wanted to taste delicious.” Iwish I could sit that version of Paul down and say “son, Diet Coke isdelicious. You shut your mouth.”

Do you have afavorite food & beer pairing?

Hmmm… not particularly I enjoy a good smoked beer (like ourPeat Smoked Stout) with a smoked meat offering of some kind. In general, I’m a dark beer guy – so anythingthat pairs well with a stout, porter, or brown ale, I’m in for.

Tuthilltown Cassis

2012-01-31T10:10:00.000-05:00

I was over a friends house for dinner and they pulled out this bottle of Tuthilltown Cassis they received as as a gift. I immediately went into blog mode. I didn't realize they were making Cassis. They are known for their Baby Bourbon, Whisky and Vodka so I was excited to taste their Cassis.

The black currants for this Cassis were grown by Fishkill Farms in Dutchess County and aged in old whiskey barrels. I have to tell you I kept going back for more. I couldn't get enough, it was so good!

The Cassis was a gorgeous color! The nose was a very fruity with tart intense black current. As you inhaled the beautiful aroma of this Cassis (which kept you coming back to take another whiff in enjoyment,) there was a third layer that brought hints of mint to your nose.

The palate was silky smooth and balanced. Black currant and vanilla leading to a carmelized finish of Creme Brulee.

If I had three words to describe this Cassis it would be "Beautiful and Elegant!" Wonderfully crafted!

I believe there are only 500 bottles of this produced and it is sold only at the Distillery in Gardiner, NY.

Tale of Two Baco's

2012-01-30T10:15:00.000-05:00

This is the tale of two Baco Noirs that I've been hording in my wine cellar for a vertical tasting. Both the 2009 and 2010 Baco's are produced by Hudson-Chatham Winery in Ghent, NY and made from Old Vine Baco at the Masson Place Vineyard, Pulteney Farm in the Finger Lakes.

The 2009 showed some nice black cherry, plum and tart cranberry on the nose with a little vanilla. The palate showed plum and dark berries. The wine finished with some blackberry and a hint of pepper.

The wine itself was light in structure and slightly acidic.

Now onto the 2010 which nose was nice and fresh with oak, vanilla, cranberry. It was smooth and nicely balanced with flavors of plum, dark berry and cranberry. There was a hint of earth leading to prune flavors on the finish.

Overall both Baco's were nice. The 2009 had more structure and less acidity than the 2010, but that was to be expected. There were stronger fruit flavors in the 2010 and the color was brighter and more intense.

The Other Wines in the House - Sheldrake Point Riesling Ice Wine

2012-01-27T11:20:00.000-05:00

Yum..Ice Wine. When I went to Lake Niagara 6 years ago, I didn't have the palate for Ice Wine, but now I seem to.

You will find Ice Wine comes in smaller bottles and is a bit more expensive than your average bottle of wine. Since grapes are 80% water, they need to be completely frozen to be harvested. Harvest usually happens in the middle of the night before daybreak. When the grapes are harvested, they are usually at 35 brix.

This 2008 Sheldrake Point Riesling Ice Wine was harvested on January 2, 2008 and bottled on August 7, 2008. It has a residual sugar of 16.4, yes that is sweet! There were 175 cases of this made.

The wine had aromas of mango that led to a palate with apricot and hints of lemon and petrol. You could taste a little bit of honey towards the finish. It was slightly syrupy, but light.

As you can see, I was enjoying this wine while working late one night.

Wine for Wishes

2012-01-26T10:42:00.000-05:00

The Elant Foundation is holding an event "Wine for Wishes" Thursday February 2, 2012 at Brotherhood Winery in Washingtonville, NY. Thursday evening from 5:30pm - 8:30pm for $40 you will enjoy a tour of the wine cellars, hors d'oeuvres, unlimited wine tasting and some exceptional entertainment.

This all goes for a great cause. Elant is a not-for-profit organization providing healthcare and housing programs throughout the Hudson Valley. Its network includes seven locations throughout the region as well as in-home and day treatment programs. It offers a broad spectrum of services to meet the needs of older adults and chronically ill people of all ages.

Spend Thursday evening, February 2, at Brotherhood all for a good cause with some good wine.

For more information on this event or to purchase a ticket contact jriccardi@elant.org or call 845.360.1410

Barrel Tasting 2011 Vintage at Whitecliff Vineyards

2012-01-24T11:08:00.000-05:00

It doesn't happen often when I get invited to a winery to do some wine education but I take advantage any time I'm asked. Michael & Yancey Migliore owners of Whitecliff Vineyards invited me and Paul over one Sunday afternoon for some barrel tasting of the 2011 vintage.

Notes from the tasting:

Traminette - Fabulous aroma and taste. It's tasting really good! Low in acid
Riesling - Hudson Valley Riesling - very good, nice nose, acidity and flavor. The mix of Finger Lakes and Long Island, not as good. Low acid and fruit flavors weren't there.
Vignoles from the Finger Lakes - good, citrusy. Vignoles from his vineyard was outside and unable to get to.
Petit Verdot - good as a blended grape, inky and plenty of tannins
Malbec - young and choppy, nice fruit and very aromatic.
Cab Franc - ok
Merlot - needs color
Cabernet Sauvignon - tasting good.

Hunt Country Red

2012-01-23T11:00:00.000-05:00

Disclaimer: I received this wine as a sample from the winery.

Many people have asked me what the significance of the words Hunt Country plays in Millbrook Vineyards & Winery Hunt Country Red. Millbrook, New York is known as "Hunt Country". The Millbrook Hunt was founded in the 1890's and is one of the premier equestrian organizations in North America. The Millbrook area is home to numerous thoroughbred horse farms that train and /or participate in these sporting fox hunts that take place throughout Millbrook. Thus, Millbrook has become known as "Hunt Country" hence the label and name for the wine Hunt Country Red.

This 2009 vintage is a blend of 58% Merlot, 26% Cabernet Franc, 8% Zinfandel and 8% Cabernet Sauvignon. It was harvested at 21.6 brix, went through 100% malolactic fermentation and was aged in oak for nine months. It was bottled in September of 2010 and there were 1250 cases made.

Aromas of dark fruit, cassis and vanilla fill the nose. The palate opens to flavors of black raspberry, dark fruit, hints of oak and soft tannins. There are nuances of clove and spice blended with strawberry on the finish.

The wine sells for $15.50.

The Other Wines in the House - 2003 Chappellet Prichard Hill Cabernet Franc

2012-01-20T11:07:00.000-05:00

Another goodie pulled from the depths of my wine cellar. One of these days I must go in and take inventory of what I have and need to drink NOW.

This Cabernet Franc is from the original Cab Franc vines planted on Pritchard Hill in 1989. The grapes were harvested at brix of 27 between October 15 and 18, 2003. The wine is a blend of 77% Cabernet Franc, 7% Merlot, 9% Cabernet Sauvignon, 5% Malbec and 2% Petit Verdot. It clocks in at 15% alcohol. The wine was bottled after it spent 18 months in 60% new oak.

The nose was filled with plum, black cherry and hints of black pepper. Background notes of cedar and dark chocolate became apparent as the wine began to open.

The palate opened up nicely to red fruit and cherry. Nuances of forest pine and earth make showed as flavors of black tea and tobacco round out the taste. The finish...my favorite, black pepper spice! That has become my personal benchmark for Cab Franc.

CIA Dinner with Cereghino Smith Wines

2012-01-19T13:03:00.000-05:00

Last Thursday was the 2012 kick off dinner of the Culinary Institute of America's Winter Dining Series and the wines featured were from Cereghino Smith Winery in the Hudson Valley. I will go into the wines in more detail in another post.

We began the tasting in the Danny Kaye Theatre with 6 of their wines, 2 whites and 4 reds. After the seminar we strolled across the courtyard to the American Bounty Restaurant where 5 of their wines were paired with 4 courses.

The first course was Dry-aged Beef Carpaccio, Watercress, Anchovy Pine Nut Dressing paired with 2010 Eaten by Bears which is a Meritage blend of California and New York Grapes. The wine went very well with the beef.

There were two wines paired with the next course. 2009 NY Chardonnay from Keuka Lake and 2010 Tarragona which is a Mourvedre from Lodi California. The Chardonnay went beautifully with this course. The Duck brings out the oakiness in the wine and mellows it out. It was smooth flowing and the pairing mellowed out the strong butterscotch finish that was present prior to the Ducks influence. The Tarragona was not that favorable. The pairing neutralized the wine. Brings out some hints of woody cherry.

The main course was Roast Dry-aged Strip Loin, Veal Essence, Butternut Squash Gratin served with 2010 Petite Sirah from Lodi, California. The wine paired very well with the beef.

For dessert we had Warm Gingerbread Caramelized Apples, Creme Fraiche paired with 2009 Bianca from California. This was a great pairing. The Bianca was a semi-dry and acidic with hints of soft bubbles. The sweetness of the dessert combats the acidity of the wine very well. The fruitiness in the wine adds to the gingerbread.

The dinner was lovely and I paid for it the next day with a nice food hangover. Not use to eating so much.

Albany Chefs' Food & Wine Festival

2012-01-18T10:24:00.000-05:00

We had a great weekend at the Albany Chefs' Food & Wine Festival, Wine & Dine for the Arts. The event was well attended. Great food, wine and spirits. The mixologists were wonderful!

We got to meet new friends and they got to taste Happy Bitch Wines

Keryl & Debbie

The display

Happy Bitches!

The food

Keryl getting instructions from the mixologist

Reading the back of the label to happy tasters

Millbrook Vineyards to Produce Estate Riesling

2012-01-17T09:52:00.000-05:00

I was reading Steven Kolpan's blog the other day and he had an interesting article about the Riesling produced in the Hudson Valley. He is correct as nobody to my knowledge in the valley produces estate bottled Riesling. So the Rieslings you see in the wineries of the Hudson Valley really don't express the true "terrior" of this region. I do know that Whitecliff Vineyards grows Riesling but they blend it with Riesling sourced from other vineyards in New York State.

I am thrilled to learn from Steven that Millbrook Vineyards & Winery will soon be producing estate bottled Riesling in 2013. I believe in a passing conversation it was mentioned to me a while ago but like I said, it was a passing conversation and didn't register where it should have. I am really looking forward to their release!

Steven sat down with John Graziano and David Bova from Millbrook and here is what he learned about the project.

•" Millbrook planted particular “clones” of Riesling developed at German agricultural research stations that emphasize the characteristics that John Graziano is looking for in a good dry Riesling, both in the vineyard and the winery. According to the winemaker, he chose “Neustadt 90 and Geisenheim 198” With advice from Fred Frank of Konstantin Frank winery in the Finger Lakes and Chris Gerling of Cornell University's New York State Agricultural Experiment Station in Geneva, New York, 90 and 198 will provide a bit of diversity in the finished wine. 90 is all about aromatics and varietal character in the finished wine, and 198 shows concentration of lemon/lime acidity. In the vineyard, 90 develops higher sugars for better alcohol balance in the finished wine. The vines will be grafted to rootstock “3309.” The overwhelming majority of wine grapes – vitis vinifera – are not planted on their own roots, but native American rootstock, which is both disease resistant – and very important in this case - 3309 can survive the harsh winters of the Hudson Valley and responds well to dramatic changes in climate. (Note: “Cloning” grapes has nothing to do with the Frankenfood approach to interspecies cloning. A “clone” is a varietal crossing – Pinot Noir and Pinot Noir – approximating what insect vectors might perform by long-term pollination to bring about desirable characteristics in the vine; “cloning” hastens the process.)

• The vines are planted on a hillside – the Castle Hill vineyard block, just south of Wing’s Castle, a handmade Addams Family-style castle built by two artists, Peter and Toni Ann Wing. The castle overlooks the Millbrook vineyards (formerly Wing Farm). The hillside is ideal for Riesling, a late-ripening grape, because the sunshine on the hillside helps to protect against late-season frosts and the dynamic air currents will help to prevent moisture-based rot in the grapes.

• Vineyard yields will be extremely low, about 2.5 tons per acre, insuring flavor concentration in each grape cluster. That means that Millbrook will be able to produce about 400 cases of wine, a tiny production, so the wine will be sold in the tasting room at the winery and to local customers, not through conventional distribution channels. If Graziano, Bova, and Millbrook owner John Dyson are satisfied with the quality and if the wine proves popular Millbrook has several other sites that should prove ideal for further planting.

• The Riesling planting program cost about $10,000 per acre, and Millbrook will have to purchase several large stainless steel tanks with refrigerated jackets to ferment and make the wine in a crisp, fruit-driven style. Like most of the best Riesling produced all over the world, the wine will not see any small oak barrels, as such cooperage can destroy the fresh, fruity flavors of Riesling."

To read more about Steven Kolpan, his thoughts on Hudson Valley Riesling and read his blog visit http://stevenkolpanonwine.blogspot.com/

Clinton Vineyards Jubilee

2012-01-16T11:40:00.000-05:00

Disclaimer: I received this as a sample from Clinton Vineyards

New Years was upon us and this bottle didn't make it until the 31st. We actually opened the bottle of Clinton Vineyards NV Jubilee a few days before New Years Eve. If you don't already know, I'm not a big bubbly person, but I think with a little practice my palate is loosening up to the bubbles.

As the bottle opened, I found the aroma a bit bready, but not overpowering. It soon lead way to aromas of green apples.

The sparkling wine was nice, crisp and dry. It had a beautiful soft, creamy silky mouth feel with soft bubbles. It was a little tart on the finish.

This sparkling is made with 100% Seyval Blanc grapes in the traditional method. The wine sells for $35.

Other Wines in the House - 2006 Goosecross Syrah

2012-01-13T12:21:00.000-05:00

This 2006 Goosecross Syrah is 100% Napa Valley Syrah that was aged in oak for 16 months. It was harvested in September 2006 and bottled June 4, 2008. There were 679 cases made and a few of these bottles arrive on my doorstep via Mr. UPS in my wineclub shipment.

This rich dark wine began with a dark berry nose, hints of dark chocolate and earth. This wine rich in flavors of boysenberry, plum and red bing cherry has a wonderful mouth feel with slight tannins. The finish is my favorite! A little spice - black pepper softly explodes on the finish and lingers on your palate.

This wine will warm your body on a nice cold winter night with slow cooked short ribs or stew.

Albany Chefs' Food & Wine Festival Pouring Happy Bitch Wines

2012-01-11T10:55:00.000-05:00

Got plans this weekend, if not the Albany Chef's' Food & Wine Festival is taking place at the Crown Plaza - Albany City Center and Happy Bitch Wines will be there.

This is a 3 day Food & Wine themed festival that highlights the chefs and restaurant in the Capital Region (Albany, NY) and educates consumers on healthy, sustainable agriculture. All net profits from this event are donated to a deserving non-profit arts organization. The beneficiaries are listed on their website.

The festival begins Thursday evening at City Hall with the Mayor's VIP Reception from 5pm - 7pm. On Friday evening from 4pm - 8pm the first Grand Tasting of over 250 global wines, spirits and beer. There will be food tastings available as well as educational food, wine and spirits seminars. Friday evening at the tasting you can meet the up and coming chefs of the region at the Rising Star Chef Pavilion, taste their creative dishes that will be paired with boutique wines.

After the Grand Tasting there will be 10 Chefs participating in the Slider Slam where you will be able to vote for the "Best of" & "Most Creative" sliders. Beer pairing will be presented by Ommegang Brewery.

Saturday the Grand Tasting begins at 12pm and runs until 4pm. Once again there will the Rising Star Chef Pavilion and from 1pm - 3:30pm there is a Signature Chef Invitational. This is a competition between 5 chefs for a spot on the 2013 Signature Chef Team. Saturday evening concludes the festival with the Grand Gala Reception and 6 Course Dinner.

Tickets for the events can be purchased on their website. Prices vary for each event. The Grand Tastings are priced at $50, Slider Slam $25 and the dinners range from $125 - $150.

Note: The hotel was the Crown Plaza until December 31. It's now called Hotel Albany and will be a part of Hilton

Robibero Family Vineyards Joins Shawangunk Wine Trail

2012-01-10T10:16:00.000-05:00

After being open for 18 months Robibero Family Vineyards has joined the Shawangunk Wine Trail. Robibero is located in the former Rivendell Winery on the northern end of the trail in New Paltz. They are a great addition to the wine trail!

When traveling the Shawangunk Wine Trail whether it is during events or just a day out winetasting, here are the list and locations of the 12 wineries.

Northern End (New Paltz ) Robibero Family Vineyards, Whitecliff Vineyards, Adair Vineyards
Upper Middle (Pine Bush) Baldwin Vineyards, Brimstone Hill Vineyards
Lower Middle (Washingtonville/Highland Mills) Brotherhood Winery, Palaia Vineyards
Southern End (Warwick) Warwick Valley Winery & Distillery, Applewood Winery
Eastern Spur (Marlboro) Benmarl Winery, Stoutridge Vineyards, Glorie Farm Winery

Hudson Valley Wineries Score Big in the February Issue of Wine Enthusiast Magazine

2012-01-09T09:44:00.000-05:00

It was nice to see in the February Issue of Wine Enthusiast Magazine that there were some Hudson Valley Wineries scored, reviewed and listed in the buying guide. Congratulations! But the list only represented the Pinot Noir scores of the region and there were many other varietals submitted and scored from the regions wineries.

Congratulations to Tousey Winery, Hudson-Chatham Winery, Millbrook Vineyards & Winery, Whiteciff Vineyard & Winery, Oak Summit Vineyard and Brotherhood Winery!

Here is the Hudson Valley Buying Guide via Wine Enthusiast February scores.

TOUSEY WINERY

86 Tousey Winery 2010 Pinot Noir New York $20

85 Tousey Winery 2010 Cabernet FrancHudson River Region NY $22

84 Tousey 2010Chardonnay Hudson River Region –84 $16

MILLBROOK VINEYARDS & WINERY

89 Millbrook 2010 25th Anniversary Pinot NoirHudson River Region $18.00

88 Millbrook 2010 25th Anniversary ChardonnayHudson River Region $16.00

87 Millbrook 2007 Proprietor's Special ReserveCabernet Franc Hudson River Region $29.00

87 Millbrook 2009 Proprietor's Special ReserveChardonnay Hudson River Region $20.00

86 Millbrook 2008 Cabernet Franc Hudson River Region $20.00

HUDSON-CHATHAM WINERY

87 Hudson-Chatham 2010 Casscles VineyardReserve Baco Noir Hudson River Region $20.00

86 Hudson-Chatham 2010 Cabernet Franc New York $17.00

86 Hudson-Chatham 2010 Old Vines Baco Noir NewYork $22.00

86 Hudson-Chatham 2008 Empire Reserve Baco NoirNew York $22.00

85 Hudson-Chatham 2009 Old Vines Masson PlaceVineyard Pulteney Farm Baco Noir Hudson River Region $20.00

84 Hudson-Chatham 2010 Field Stone Baco NoirNew York $30.00

OAK SUMMIT VINEYARD

88 Oak Summit Vineyard 2005 Pinot NoirHudson River Region $35.00

85 Oak Summit Vineyard ChardonnayHudson River Region $28.00

BROTHERHOOD WINERY

85 Brotherhood 2009 Pinot NoirNew York $16.00

85 Brotherhood Grand MonarqueChampagne Hudson River Region $25

84 Brotherhood Blanc de BlancsNew York $11.00

WHITECLIFF VINEYARD & WINERY

88 Whitecliff Vineyard 2010Reserve Chardonnay New York $17

87 Whitecliff Vineyard 2010 CabernetFranc New York $20

86 Whitecliff Vineyard 2010Traminette New York $16

PALAIA VINEYARDS

84 Palaia Vineyards 2008 Cabernet Franc New York $19.00

Other Wines in the House - J Vineyards Chardonnay

2012-01-06T08:43:00.000-05:00

I was fortunate to visit J Vineyards in 2010 when I was in California for a wedding. So now they have my number and call us every now and then to see if we want to order any wine. They caught me on a good day because I did place a nice order of some Chardonnay and Pinot Noir. One of those Chards was their 2008 Russian River Valley Chardonnay.

There were 6000 cases of this Chardonnay made. The grapes were harvested between September 6 and October 2, 2008. The wine was 100% barrel fermented and aged in 60 gallon Burgundian oak of which 40% was new. Malolactic fermentation was long and lasted six months resulting in a wine that is complex and great sur lie character (that creamy flavor).

I found the aromas of the wine to be filled with melon, Meyer lemon and toasted oak. I have to admit that the only reason I picked out Meyer lemon is because I recently purchased them and cooked them with some salmon. The wine was slightly heavy on the palate but had nice balance. There was some nice limestone minerality I picked up and a lingering carmel finish with a hint of nutmeg.

The wine sells for $28.

CIA Winter Dining Series Features Hudson Valley's Cereghino Smith Winery

2012-01-03T09:57:00.000-05:00

Every winter for at least 14 years or so the Culinary Institute of America hosts a Winter Dining Series January through March. They have probably have had this program longer, but they hide it quite well. I came across it one year many years ago, signed up for their mailing list and never heard about it again. I know the program gets announced in December, so this year, I had to send a tweet to the CIA looking for information on the series because I couldn't find it on their website.

The Winter Dining Series offers lunch and dinner themed fixed priced dining. The majority of the dinners are wine themed and offers a chance to meet winemakers of various regions throughout the world and learn about wine and terrior. This year they have a Beer dinner featuring Dogfish that should be good.

I was REALLY excited this year to see that they are offering a dinner featuring Hudson Valley's own Cereghino Smith Winery. AND it's the first dinner of the series, January 12! I've gotten to know Fred & Paula the past few years and their grapes are sourced from small growers in both California and New York and handcrafted in their Bloomington NY winery. While they don't have a tasting room, you can find them at all the local wine festivals.

Every winery has a story. Cereghino Smith is no different. Paula's grandfather Joseph Cereghino was a winemaker in Washington State, but it's Fred whose rock and roll past can been seen on the labels and he keeps very quiet about his music life. Fred was the bassist and one of the original members of the music group Blondie and then with the group Television.

I am really looking forward to this dinner and sitting down and enjoying their wine. Unfortunately, and I hate to say it, but when I see Fred and Paula it's usually at a wine festival and I don't have time to really taste and take notes to blog because I am working in some capacity. I am excited about exploring their wine at this dinner.

If you want to sign up for the Cereghino Smith dinner or any of the Winter Dining Series, click here for the listing of events and just click through to sign up.

A Winter Dining Series note: Attend the dinners with the lectures before hand at the Danny Kaye Theatre. These are the most informative dinners where you learn about the wine, terror, winery and have the opportunity to ask questions and meet the winemaker along with wine tasting. The dinners that begin in the dining rooms, are just that, dinner with wine and no education.

Cheers to the New Year

2011-12-30T11:30:00.000-05:00

Winetoon Tueday

2011-12-27T13:02:00.000-05:00

Week of Winetoons

2011-12-26T12:59:00.000-05:00

This is the time of year we hang with our family and play with our new toys. I hope everyone is enjoying their time with loved ones. I want to wish all of you a wonderful and healthy New Year. May it be filled with love, friendship and good wine!

For the week, lets relax and enjoy some winetoons.

Other Wines in the House - Cline Ancient Vines Zin

2011-12-23T09:30:00.000-05:00

I purchased this wine for a wine chat tasting on twitter a while back. I was looking for the Cline Cashmere but the wine store I was in didn't have it so I settled on the 2009 Ancient Vines Zinfandel. I shouldn't say settled, because it was pretty good and a great price.

Opening the bottle the aromas of coffee, vanilla and strawberry jam. Very nice aromas. The palate was filled with red fruit and bursting with stawberries. There were hints of coffee and a smooth finish.

As my husband said "This wine is a keeper for under $20." I purchased the wine for $14.99.

A Little Holiday Whisky.

2011-12-22T10:24:00.000-05:00

I recently received a press release from Michtner's Whiskey. They produce single barrel rye, very small batch bourbon,single barrel bourbon, and unblended American whiskey. While I don't drink whiskey, the recipes intrigued me.

So if you are looking for some last minute recipes for your Christmas Eve or Christmas Day meals, here are a few straight from the Michter’skitchen.

Patsy’s Bourbon Balls

Pair with Michter’s US*1 Bourbon.

1 cup chopped pecans

6 tbsp. Michter’s US*1 Bourbon

½ stick butter

3¾ cups confectioners’ sugar

16 oz. dark chocolate chips

Soak pecans in Michter’s US*1 Bourbon in an airtightcontainer for four days. Flip after the first two days to fully coat thepecans. The pecans should absorb all of the Michter’s US*1 Bourbon. Mix butter,sugar, and pecans. Roll into 1-inch balls and refrigerate overnight. Pour darkchocolate chips into microwave-safe bowl and microwave for about 2½ minutes.Remove chocolate every minute and stir. Dip refrigerated balls into the melteddark chocolate. Place the chocolate-covered bourbon balls in an airtightcontainer and place in freezer until set (just a few minutes). Store in a coolplace.

Joe’s Rye-Glazed Ham

Pair with Michter’s US*1 Rye.

1 cup honey

½ cup molasses

½ cup Michter’s US*1 Rye

¼ cup orange juice

2 tbsp. Dijon mustard

1 ham half, about 6 to 8 pounds, fully cooked

Combine the honey and molasses and heat them in a bowl inthe microwave, or in a saucepan on the stovetop. Stir in Michter’s US*1 Rye,orange juice, and mustard. Remove all but about ¼ inch of fat from the ham andplace in a roasting pan. Bake the ham at 325°F for about 1½ hours, or until ameat thermometer reaches 140°F (about 10 minutes per pound). Baste the hamoccasionally with the honey-rye mixture. Transfer drippings to a saucepan andadd remaining honey-rye mixture; bring to a boil. Slice ham and serve with theglaze.

Vincent’s Bread Pudding with American Whiskey Sauce Pairwith Michter’s US*1 American Whiskey.

1 loaf French bread, at least a day old, cut into 1-inchsquares (about 6–7 cups)

1 qt. milk

3 eggs, lightly beaten

2 cups sugar

2 tbsp. vanilla

1 cup raisins (soaked overnight in ¼ cup Michter’s US*1American Whiskey) ¼ tsp. allspice ¼–½ tsp. cinnamon

3 tbsp. unsalted butter, melted

Place the bread into a large mixing bowl and pour themilk over the bread. Press bread with hands until well mixed and all the milkis absorbed. In a separate bowl, beat the eggs, sugar, vanilla, and spicestogether. Gently stir into the bread mixture. Fold the raisins into themixture. Pour the butter into the bottom of a 9”x13” baking pan and coat thebottom and the sides of the pan well with the butter. Pour the bread mix intothe baking pan and bake at 350°F for 35–45 minutes, until set. The pudding isdone when the edges start getting a bit brown and pull away from the edge ofthe pan. The pudding can also be cooked in individual ramekins. Serve withMichter’s US*1 American Whiskey sauce (recipe below) on the side; pour on totaste.

Michter’s US*1 American Whiskey Sauce

½ cup (1 stick) butter

1 cup sugar

1 egg

1 cup Michter’s US*1 American Whiskey

In a saucepan, melt the butter over low heat. Whisk inthe sugar and egg. Cook over low heat, stirring constantly, until mixturethickens. (Do not allow to simmer, or it may curdle.) Whisk in Michter’s US*1American Whiskey to taste. Remove from heat. Whisk before serving. The sauceshould be soft, creamy, and smooth.

Bear Mountain Inn

2011-12-20T12:06:00.000-05:00

I recently got a tour of the Bear Mountain Inn. I am ashamed to admit this is the first time I visited the Inn and the Park. Had I not had tunnel vision when my kids were younger, I would have made the 45 minute ride to visit. They have a swimming pool, picnic areas, a zoo and an outdoor skating rink in the winter. (There were plenty of people on the ice when I was there.) Best of all they have a Merry Go Round which features hand-painted scenes from the park and 42 hand-carved seats made to look like native animals.

The Inn has recently gone under extensive renovations! Beautiful hardwood floors, and hardwood throughout the entire place. A conference center that can accommodate 250 people with 4 break out rooms. There are 15 beautiful guest rooms. Looking ahead three years down the road they plan on having a spa at the hotel.

They expect to open Valentine's Day Weekend and rack rates are $250 per night.

They have a cafe that is currently open to the public. The 1915 Cafe is named after the year the building was finished. 80% of the food served is sourced locally with their meats come from Smokehouse of the Catskills.

A stay here is close to West Point, Woodbury Commons, Palaia Vineyards, Brotherhood Winery, Applewood Winery & Warwick Valley Winery. Lots of hiking is available!

Hudson Valley Wine Awards

2011-12-19T10:16:00.000-05:00

I had the opportunity to deliver two of the three Hudson Valley Wine awards this past week. I was unable to get to BashaKill Vineyards in Wurtsboro. Sorry Paul. Look for it in the mail soon!

I'll begin with Paul DeNinnino whose 2010 Black Bear Cabernet Franc won for Best in Show. Congrats Paul!

I stopped in at Clinton Vineyards to present them with the Valerie Eldridge Cup for Best Hudson Valley Wine. This awarded was for their Jubilee.

A short ride down the Dutchess Wine Trail path led me to Millbrook Vineyards & Winery who won the Hudson Valley Winery of the Year award. After wandering around the winery I found Stacy who insisted we have John Graziano their winemaker pose for the picture.

Congratulations to all of you! Happy Holidays!

Other Wines in the House - Pucker Up with Borghese

2011-12-16T10:23:00.000-05:00

Castello di Broghese is located on the North Fork of Long Island. When I first visited this winery was around 2004. It was my first trip to Long Island Wine Country and I was hosted for lunch by Marc and Ann Marie. I had a delightful time and learned a lot about the history of the property and Long Island Wines.

This Borghese 2009 Chardonnay had a nice light golden color. Pear on the nose with hints of minerality lead to a plate that was tart on the first taste. Lemon tart to be exact. I didn't get much fruit in this wine. It was a little acidic on the finish and that gave way to little spice.

I was slightly disappointed in this wine. I guess I was expecting something more bolder. This chardonnay is definitely a wine that you have to have food with it and seafood would be a great pairing. (Shrimp Scampi would be great!)

The wine sells for $16.99 in their tasting room.

Baked Cod Pairing

2011-12-15T12:14:00.000-05:00

Beginning in the new year I am going to try and do a wine and food pairing on Thursdays. Depending on my weekly schedule and time to spend at the stove will dictate. I don't want to wait until then to share this wonderful dish and pairing.

So often when I go to get fish I end up with Salmon. It's easy, I like it, but I wanted to be different on this trip to Adams so I purchased Cod. As much as I like Fish and Chips, we try not to fry at our house. Chef Debbie as she's called in our house (not me) made a curried cod for us and it's quite easy, but I wasn't feeling the curry coming on.

I looked to see what I had in my fridge and Paul suggested cooking it in the iron skillet in the oven. Here is what I came up with and it was delicious! I paired it with a Dr. Konstantin Frank 2010 Gruner Veltliner. What a great pairing and dinner it was. Served with rice and green beans.

2 tbs olive oil
2 medium onions sliced thin
1 clove garlic chopped
1 cup dry white wine (I used Clinton Vineyards Seyval Blanc)
1 1/4 pounds of cod. (I cut it in 6 pieces)
3 tsp fresh thyme
1/2 tsp kosher salt
1/2 tsp black pepper
1 cup panko bread crumbs
2 tbs fresh chopped parsley
1/2 tsp paprika
1/2 tsp garlic power
1 cup shredded Gruyere Cheese

Preheat oven to 400 degrees. In a small dish combine panko, parsley, paprika and garlic powder, stir and set aside. Heat olive oil in a large ovenproof skillet (I used an iron skillet) over medium high heat. Add onions and garlic and saute about 7 - 10 minutes until softened. Add wine and cook about 4 minutes. Place cod on top of the onions and sprinkle with thyme, salt and pepper. Cover pan with foil and bake for 12 minutes. Take pan out of oven and sprinkle panko mixture over the fish and top with the cheese. Bake uncovered 10 more minutes.

Made in the USA

2011-12-14T11:30:00.000-05:00

Last Wednesday the internet was a buzzing with a New York Times article by William Grimes titled " With Rude Names, Wine Stops Minding Its Manners." Guess who got a mention in the article? Yes, Happy Bitch Wines with " They’re reinforcements for a growing army of rude, budget-priced wines that have shoved their way into wine stores and supermarkets in the past few years — most recently Happy Bitch, a Hudson Valley rosé that made its debut last month."

Rude name? That's an opinion. Happy Bitch Wines is about a lifestyle, about the cards your dealt, the choices you make to live your life to the fullest and leave the baggage behind. Regardless of what the article was about, after I read it I realized, Happy Bitch Wines is the only wine with the name BITCH in it that is "Made in the USA" Hudson Valley to be exact with grapes sourced from the Finger Lakes. Most of the wines in the article are made outside the USA.

Bitch Wine is made in Australia, Sassy Bitch in Chile, Royal Bitch in Chile and France, Jealous Bitch in Australia and Sweet Bitch in Chile. Even Fat Bastard is made in France.

While I am not criticizing wines from those regions or the grapes grown there, my point is that Happy Bitch Rose is made in the United States. Shop local, buy local and look for "Made in the USA" on the label.

The Sky is the Limit

2011-12-12T12:17:00.000-05:00

Note: I received this as a sample right off the bottling line from Whitecliff Vineyards, hence there is no label. I did wait two weeks before I opened it so the bottle shock wouldn't be so harsh.

The Sky Island is Whitecliff's Bordeaux blended wine. (A red blend of 5 grapes grown in the Bordeaux region of France Cabernet Sauvignon, Merlot, Malbec, Petit Verdot and Cabernet Franc) This Sky Island blend is 30% Cabernet Sauvignon, 30% Cabernet Franc, 32% Merlot 4% Malbec and 4% Petit Verdot.

We decanted the wine because it was so young. As we decanted it, I got an immediate nose of Petit Verdot - the black fruits and blackberry really stood out. Along with the dark fruit there was some oak that was apparent on the nose.

One sip and you get a mouth full of dark fruit flavors. As the wine opens up black cherry begins to stand out. There is a strong black pepper finish (which I love) on the wine that just lingers a bit on your palate. It's a nice full bodied, strong wine.

This wine is young and I would suggest holding on to it for a year or two. It sells for $24.95 in their tasting room.

Other Wines in the House - 2007 Heron Hill Riesling

2011-12-09T10:29:00.000-05:00

Sometimes your craving Chardonnay but a Riesling is what you pull out. This was the case the night I was craving a Chardonnay and when I was rummaging through the wine cellar I found a 2007 Heron Hill Ingle Vineyard Riesling from the Finger Lakes. My craving suddenly changed, I had to open this wine.

Usually Rieslings tend to darken in color as they age, but this one held it's own. It was light pale yellow with a little greenish tint. I was getting excited!

The aromas of petrol filled my nose with hits of wet slate. I knew Paul was going to like this with the smell of the petrol.

Once the wine reached my lips - Wow! Soft and silky with tart green apple, honey dew melon and apricot. Lemon rind finishes on the back of your palate and just lingers for a few to remind you of the amazing experience. There isn't much acidity left and you get more mineral notes within the wine.

Sometimes I am just amazed at what I find in my cellar.

Upcoming Happy Bitch Wines Tasting

2011-12-07T17:14:00.000-05:00

If you haven't had a chance to taste Happy Bitch Wines Rose we have lots of tastings in the next two weeks. In fact tomorrow December 9th we are going to be in two places at once! Now is the time to come out and taste. Happy Bitch Wines makes a great holiday gift.

Come visit and celebrate the holidays with us at the following tastings

December 9 - JK's Wine & Liquor in Kingston Plaza, Kingston NY from 5pm - 7pm - Keryl will be here with copies of her book available for sale and signing.
December 9 - McArthur's Wines &; Spirits - 870 Violet Avenue (Haviland Shopping Plaza) Hyde Park, NY - Girls Night Out - 5pm -7pm. I will be pouring and will have copies of Keryl's book "Happy Bitch" as well as Happy Bitch wine glasses for sale.
December 10 - Viscount Wines &; Liquor 1173 Route 9, Wappingers Falls, NY 1pm - 4pm. Keryl and I will be pouring tastes of Happy Bitch Wines
December 15 - Hudson Plaza Wines &; Liquor Hudson Plaza, Poughkeepsie NY 5pm - 7pm. Keryl and I will be pouring taste of Happy Bitch Wines. Keryl will have copies of her book available for sale and signing.
December 17 - Summerlin Wine &; Liquor Summerlin Plaza, 942 Route 376, Wappingers Falls, NY -1pm -4pm Join us here for wine tasting and book signing. Happy Bitch wine glasses are also available for sale here.
December 18 - Arlington Wine &; Liquor 718 Dutchess Turnpike, Poughkeepsie, NY - Join us here to get your last minute Happy Bitch gifts for the holidays. We will have wine tasting and Keryl will have her book for sale and signing.

We hope to see you at one of these tastings before the holiday!

Grand Monarque Ballroom Re-opens

2011-12-06T10:30:00.000-05:00

Brotherhood Winery had a disastrous fire in 1999. It destroyed the tasting room and the Grand Monarque ballroom. (click here to read about the fire) A few years back the tasting room reopened and it is beautiful!

The Grand Monarque Ballroom was built in 1893 and was built for winemaking. Sparkling wine and still wine was produced in the room. It is rumored that there was a shaft with a dumb waiter from the Ballroom into the cellars below to make it easier to transport barrels back and forth.

The building offers five thousand square feet, creating a facility for indoor events of many different sizes and types. Elegant weddings, private parties and corporate banquets to charity balls, trade shows and cultural events, the Grand Monarque Hall can be designed to accommodate events to meet your specific needs. The decor and detail that was used to capture the history of the era makes the room so inviting. I love barrel stave chandeliers that match the larger ones in the adjoining tasting room!

The building has a beautiful English cobblestone patio that can be used for both indoor and outdoor events.

Everything takes time and thought. The time and thought put into this remodeling as well as the rest of the remodeling and expansion going on at Brotherhood truly makes them one of the leading winemaking facilities on the East Coast.

Benmarl's 2010 Slate Hill Red

2011-12-05T16:30:00.000-05:00

Besides a great view, Benmarl Winery is really coming into its own. I recently had their 2010 New York State Slate Hill Red and was pleasantly surprise how well I enjoyed it. Maybe it was because I didn't have any expectations before I opened the bottle.

In the glass I found a lightly bright red wine with aromas of plum and a little smoke. The palate was filled with black fruit and candied cherry. Towards the mid palate there was a subtle hint of soft black pepper and the wine finished with delicate raspberry touch.

The wine is a blend of 45% Merlot, 40% Cabernet Franc, 10% Petite Verdot and 5% Malbac. It was aged 20% in oak and 80% in stainless steel.

I served this wine with Kiernan Farms Beef Sausage and peppers and it was a great pairing.

This wine sells for $18.99 in the tasting room. I was recently at McArthur's Wines & Liquors in Hyde Park and noticed this wine on display. You can pick it up there as well.

Other Wines in the House - Damiani Pinot Grigio

2011-12-02T12:17:00.000-05:00

Pinot Grigio is another one of the wines I am not absolutely crazy about, however, I think I am beginning to find a like about it.

This Finger Lakes 2010 Damiani was my first New York State Pinot Grigio that I tried and I liked it. Damiani Wine Cellars is located on the eastern shore of Seneca Lake. If you are ever in the Finger Lakes I would recommend a stop here.

A nose of pear and green apple was crisp and clean. The palate had flavors of honeysuckle and green apple hints of tangerines. It was crisp, acidic with a mineral finish that had touch of lemon zest. The wine had a great mouth feel.

There were 340 cases of this wine produced and it sells for $15.99 a bottle.

Disappointing Debbie

2011-12-01T11:38:00.000-05:00

I taste many wines and although I don't like to write about the wines I've been disappointed in, I've always been torn to do so. Not every wine that is opened is up to par in my standards. I look at the wine for what it is, the region it's grown, the growing conditions that particular year, if it has residual sugar, it's its dry, oaky, acidic etc and evaluate accordingly. Some I may not like because it's just not my taste, however someone else that likes wines crafted that way will enjoy it. That's why I keep an open mind when I am tasting. BUT, sometimes a wine is just a big disappointment. When this happens we are going to open up the Disappointing Debbie files.

To lead off the Disappointing Debbie files is Tousey Winery's 2010 Cabernet Franc. The grapes for this Cab Franc came from Oak Summit's vineyard. I had high hopes for this wine, very high hopes. John Bruno of Oak Summit grows some of the best fruit in the valley and is limited to Cab Franc, Chardonnay and Pinot Noir.

This is a beautiful bottle and label. When I opened this wine I noticed a little barnyard smell. I can get past that, but the wine tasted flat and light with no flavor. I've tasted other 2010 Cab Francs from the Hudson Valley and they have tasted light in structure, so I might chalk that up to the growing season, but where did the flavor go? Where were the hints of cranberry, raspberry, cherry and my favorite - spice on the finish?

Sorry Tousey, I am adding this to the Disappointing Debbie file.

Slow Food Olive Oil Dinner

2011-11-29T14:21:00.000-05:00

Two of my favorite restaurants - The Artist Palate and Brasserie 292 are partnering up on this wonderful Slow Food Olive Oil dinner to be held December 7 at Canvas - 305 Main Street in Poughkeepsie.

This 4-course meal will be highlighting Lorenzo Caponetti's Organic Olive Oil and our Hudson Valley Bounty. The menu is a great sample of what the Hudson Valley has to offer.

First Course

Duo of Hudson Valley Duck

Confit “Marmalade” Toasted Brioche, Foie Gras Torchon,

Clinton Vineyards Cassis Gastrique

Second Course

Montauk Striped Bass

Canivano Olive Tapanade, Broken Romesco, Micro Arugula Salad

Third Course

Braised Fazio Farms Rabbit

Picholine De Languedoc Olives, Fresh Rosemary, Orange Infused

Oil, Fennel Pollen Risotto

Fourth Course

Lorenzo Caponetti's Organic Olive Oil Three Ways

Olive oil Ice Cream, Semolina-Olive Oil Cake, Pine nut-Olive

Brittle, Thyme Honey

I have to admit, I was a little disappointed that they weren't using local wines. Well, they were using one - Clinton Vineyards. I did open my big passionate use local or at least NYS wines mouth and made some suggestions. I am hoping that the wineries come through.

The cost for the dinner is $75 and reservations can be made calling The Artist Palate at 845-483-8074

Heading towards the River

2011-11-28T13:38:00.000-05:00

I picked up this Hudson-Chatham non vintage Hudson River Valley Red and one sip and sniff I thought it was Christmas Eve. The aroma of clove on the nose was so pronounced it brought me to that moment.

Actually the entire wine experience of the Hudson River Valley Red made me think of Christmas time, The wine was smokey with black cherry, dark red fruit and spice. Everything about the spice talked Christmas.

The wine is a blend of 80% DeChaunac and 20% Cabernet Sauvignon. It retails for $12.95.

Thanksgiving Wishes

2011-11-23T10:10:00.000-05:00

This holiday season I have a lot to be thankful for. Most of all you, my readers. Thank you for your thoughts and encouragement along the way.

I hope you have a wonderful Thanksgiving and enjoy the wines you have chosen for the meal and/or should I say the weekend.

Enjoy the weekend with your family and friends. Make wonderful memories and cherish the moments!

2011-11-22T14:40:00.000-05:00

"Red, White, and Drunk All Over" is written by one of my favorite wine people Natalie MacLean. I don't have that much time to read these days, but did get a chance to read this book over the summer and good thing because Natalie just came out with another book "Unquenchable" which I can't wait to crack open.

"Red, White and Drunk All Over" takes you throughout the wine world in a girlfriend kind of way. Natalie takes you to famous renown places like Romanee-Conti, takes you to a day in the life of a liquor store owner, a sommelier in a five star restaurant and shows you that the thoughts going through your head during any wine moment and experience are okay.

While visiting the famous regions in Europe as well as California you will learn the history and winemaking techniques of the region. She sits down and talks with owners, family members and winemakers. At times she gets down and dirty working with Randall Grahm of Bonny Doon during harvest. As she writes about her experiences, she it telling you the thoughts that are going through her mind. Quite frankly, I'd be having some of the same. You would never hear from a Robert Parker or any other wine critic in the way that Natalie speaks to you. You really need that spittoon but can't get to it....Working as a sommelier Natalie realizes pouring wine standing up three feet above the glass isn't as easy as when you are sitting down at the table. After she "nailed" every pour she felt like a gymnast who dismounts from the parallel bars doing a back flip and has a perfect landing.

Towards the end of the book Natalie recounts an experience she had at a restaurant that poured her a wine that was off. The one time that happened to me (and it was a local restaurant) I got the same treatment. I felt that I was not alone. (In my instant they copped an attitude that "how can that wine be bad, we only; serve good wine here." and after our dinner(with a new bottle of wine) the server came over and said the bartender did taste the wine and it as indeed off. Why the hard time to begin with. Needless to say I haven't been back to that restaurant.)

This is a great book with history, education and some great laughs all over and about wine.

I will leave you with quote from Natalie "Think of wine like clothing: most of us choose it based on comfort, not fashion. So pick wines you like to drink, not because they get high scores."

Serendipity

2011-11-21T13:10:00.000-05:00

Serendipity defined by good fortune, luck, an aptitude for making desirable discoveries by accident, is exactly what I would call this wine from Robibero Winery. This wine is a blend of 65% Chardonnay and 35%Seyval.

I have to admit, it's a nice blend and different. The color in the glass is a cross between the straw of the seyval and yellowish of the chardonnay. The seyval ads a little acidity to the blend. Floral aromas fill you nose with hings of apple and sweet melon. Seyval comes across on the initial taste then your palate comes alive with some stone fruit and a bit of sweetness.

This wine sell for $13.99 in their tasting room. Being that Thanksgiving is a few days away, this would pair nicely with your turkey.

Other Wines in the House - D Cubed Zin

2011-11-18T11:17:00.000-05:00

When I opened the box the UPS man delivered from Vintners Collective and saw the 2008 D Cubed all I thought about were my California friends and I should be enjoying this with them. We are D Cubed - Diane, Denise and Debbie...D1, D2 & D3. This wine must be named after us! Unfortunately we weren't together so I didn't enjoy it with them, but I do know they were or will be enjoying the same bottle because we all belong to the same club. I hope they think of me when they uncork.

Boy was this Zin jamming! Some serious fruity strawberry going on in the aroma, on the palate, everywhere. It was a sweet jammin fruitiness. After you got past the fruity strawberry there was some ripe blackberries that came forward. A palate of jam, I'd say. There was a slight hint of earthiness and some black pepper, but I felt the jammin berries overwhelmed the wine.

It's Beaujolais Nouveau Day!

2011-11-17T11:31:00.000-05:00

Once a year on the third Thursday in November Beaujolais Nouveau is released. It's the first wine of the years vintage. Beaujolais is made from Gamay Noir grapes that grow extremely well in the granite soils of the Beaujolais region of France. Beaujolais wines are intended for early consumption, so don't age them.

The Beaujolais Nouveau will typically exhibit bright red fruit aromas and flavors that are a result of carbonic maceration which is whole berry fermentation. This produces exceptionally fruity, low tannin wines with a vivid purply-ruby color that can be ready to drink right after fermentation is complete. These wines are then bottled and released the third Thursday in November. (They go great with your Thanksgiving turkey)

Here are some facts on Beaujolais

Beaujolais Nouveau is always released the third Thursday of November, regardless of when harvest began.
The Beaujolais region in France is 34 miles long and 7 miles wide. There are close to 4,000 grape growers who make a living in this region.
All the grapes in the region must be picked by hand.
Gamay is the only grape permitted for Beaujolais. Gamay from other regions of the world will taste quite different due to their growing conditions and soils.
Beaujolais Nouveau cannot be made from the grapes grown in the 10 crus of Beaujolais. Nouveau can only come from the appellations of Beaujolais and Beaujolais-Villages.
Approximately 1/3 of the crop in the Beaujolais region is sold as Beaujolais Nouveau.
Serve Beaujolais Nouveau sightly cooled at about 55 degrees. The wine is more refreshing and the fruit more expressive if served this way rather than room temperature.

A Humbling Experience

2011-11-16T12:42:00.000-05:00

Happy Bitch Wines had their first outing this past weekend. We attended the Pride of New York Harvest Festival in Saratoga Springs, NY. We went with no expectations whatsoever. What we found was an overwhelming amount of good wishes.

Genuine good wishes coming from not only the people attending this festival but from other wineries as well, mostly from the Finger Lakes region. Having been involved in the local Hudson Valley wine industry prior to launching Happy Bitch Wines I only found support and well wishes from a few local wineries. The advice and support we received from the wineries in the Finger Lakes, Lake Erie region and from some distributors this weekend was really heartwarming. Thank you to all of you!

There was one that stood out from the crowd. One winery who brought tears to Keryl and myself for their well wishes - Gene & Kathy from White Springs Winery. Gene came over to us a few times and chatted and wished us the best of luck. Then he came over and said "I want to give this to you girls. It is tough to start a business, especially today. I know you girls will be successful. I give this to entrepreneurs I come across that I know will be a success." Ron and Kathy, Thank You, you especially warmed our hearts.

Thanksgiving in a Bag

2011-11-15T12:55:00.000-05:00

Are you looking for the right wine to bring to Thanksgiving dinner? Arlington Wine & Liquor has solved your problem. They have Thanksgiving in a bag. Brilliant idea - just pick up the bag and it has wines for every course from different regions of the word and a price tag that won't dig too deep into your pocket - $59.99. Your bag is stocked with a sparkling wine, two reds, two whites and a dessert wine, tasting notes and a recipes.

Begin your celebration with Filipetti Prosecco, a slightly off-dry Prosecco from Italy that is full of ripe fruit flavors. Enjoy this as you hang around chatting with your appetizers in hand.

When you sit down for the big meal there are two whites - Chateau Ste. Michelle Pinot Gris for those who like a dry, clean, crisp white wine and Brotherhood Winery's Riesling. This blue bottle Riesling (as I call it) is a fruity semi dry Riesling that will match most foods on your table.

If you like red wines with your meal, in the bag is Angeline Pinot Noir from California. A little tid-bit, the Angeline brand is part of Martin Ray Winery in Santa Rosa California. This Pinot is said to have bright red berry flavors layered with creamy vanilla, smoke, some tea spice and toasty oak. If you like your reds a little bolder, they've included Dancing Bull Zinfandel.

End your meal with dessert and Tomassello Cranberry Wine. Tomasselo Winery is located in the Garden State - yes New Jersey. This wine will taste great chilled with cheesecake if you still have room. If you can't wait until dessert to try this Cranberry Wine, try your Bartending hand and add some vodka and fresh lime juice for a Thanksgiving Cosmopolitan.

Most of all, enjoy your day with family and friends!

Millbrook Vineyards & Winery Grand Portfolio Tasting

2011-11-14T14:29:00.000-05:00

On Saturday, November 19, Millbrook Vineyards and winery is opening up their entire wine portfolio and then some from their other properties for you to taste and enjoy. What you might not have known about this Hudson Valley winery is that they own wineries in California and Italy.

This is a great opportunity to visit the winery and taste their wines from not only the Hudson Valley, but from California and Italy too. The event runs from 12 Noon to 5pm. Tickets are $45 and includes a commemorative 25th vintage wine glass. Tickets can be purchased by calling 800.662.9463 ext. 11.

I attended last year and here is what you can expect.

Other Wines in the House - Gruner Veltliner

2011-11-11T12:09:00.000-05:00

Gruner Veltliner is a grape grown in Austria and is mostly found in the Weinviertel region in lower Austria. Vineyards growing Gruner Veltliner are located in the Wachau and Wagram areas as well as parts of Burgnland and Vienna. The Gruner Veltliner grape is recently being cultivated in the Finger Lakes region of New York.

I tasted the 2010 Leth Gruner Veltliner for a wine chat last week. It's from the Wagram region of Austria. This is the first Gruner I've had from Austria. I found it very aromatic with hints of minerality.

The wine was very acidic with flavors of tart green apple and lime. As the wine opened the tart green apple turned into a jolly rancher. There was a lot of minerality in the wine which gave it a flinty taste and the finish had notes of white pepper.

The price of this was was $15.99.

Gallo Family - Don Miguel Gascon Argentina Malbec

2011-11-10T11:16:00.000-05:00

This was new to me that the Gallo Family represents wines from other regions of the world. They have relationships with many wineries outside the US and import their products. One of them is Don Miguel Gascon 2010 Argentina Malbec.

The Gascon Winery is located in the City of Mendoza. Don Miguel Gascon began building the winery in 1884and it was completed in 1888. It was owned by the Gascon family until 1993 when they sold it to investors led by the Catena family. They focus primarily on Malbec.

The wine is a blend of 95% Malbec and 5% Shiraz. The grapes came from Lujan de Cuyo and Uco Malley in Mendoza. The grapes were harvested by hand in mid March (remember their seasons are opposite of ours in the US) The grapes then underwent cold maceration for four days to extract the deep purple color. The wine has 13.90% alcohol.

This wine had a beautiful dark purple hue to it. Purple is my favorite color and the color definitely comes from the Shiraz in the blend and from sitting on the skins for 4 days. Aromas of blackberry, plum and hints of cedar and violets filled the glass. The wine was very smooth with rounded tannins and flavors of maraschino cherry, blueberry and black fruit. The finish held hints of spice that lingered for a bit.

This wine sells for $15 at your local wine store.

First Outing for Happy Bitch Wines Rose

2011-11-09T13:00:00.000-05:00

This weekend we are taking the Rose on the road. We will be at the Pride of New York Harvest Fest in Saratoga, NY. The venue is the Saratoga Springs City Center.

You'll be able to sample and purchase Happy Bitch Wines Rose along with other New York State wines. There will also be some yummy food exhibitors too! This will be a great event to purchase your wine and speciality food items and a few gifts for the holidays.

Along with our wine, you will be able to purchase Happy Bitch Wines wine glasses, shirts and Keryl will be there to autograph her "Happy Bitch" book also available for purchase.

For more information on the Pride of NY Harvest Fest visit http://www.prideofnyharvestfest.com/alb/index.php

See you in Saratoga!

Greek Wine Tasting

2011-11-08T12:04:00.000-05:00

Every year for the past four years I've poured at the Ladies of Philoptohos Greek Wine Tasting. It takes place Sunday, November 13 at the Kimisis Greek Orthodox Church in Poughkeepsie. I am really quite disappointed because this year I will be out of town, but Mr. Hudson Valley Wine Goddess will be pouring in my place.

I really enjoyed pouring at this event. It gave me a chance to try the wines from Greece that you wouldn't normally seek out and learn about the indigenous grapes of the region. Surprisingly enough you come across a Merlot or Cabernet Sauvignon. In the past three years I have seen some great strides in the winemaking that has come from this country.

The price of admission to this event is $25 or $30 at the door. Well worth the price even if you don't drink. The food is incredible! Not to mention all those wonderful Greek desserts. I am hoping my wonderful husband will bring me home those cookies with the powder sugar on it. (some long Greek name I can't pronounce nor spell)

If you want to taste the different wines from Greece, I highly recommend spending Sunday afternoon at this wine tasting. You will be able to taste the different varieties of wines that Greece produces.

Xynomavro - a red variety from the northern Greece. Typically grown in Macedonia and is compared to a Pinot Noir
Agiorgitiko - a red variety grown in the Peloponnese region. Tannic and fruity.
Moschofilero - grown in the Mantinia region of Peleponnese. This grape has high acidity with floral and spicy aromas
Assyrtiko - this high acidic variety is originally from the island of Santorini but now grown throughout the country.

If you do attend the tasting, make sure you say hello to Mr. Hudson Valley Wine Goddess.

All Aboard

2011-11-07T11:29:00.000-05:00

All Aboard - this 2010 red wine blend from Brookview Station Winery is a blend of 40% DeChaunac, 30% Cabernet Franc and 30% Merlot.

I found it light in body and the Cabernet Franc really comes through on the nose with aromas of raspberry and spice.

I found sweet cherry, some black fruit and nice subtle black pepper spice on the palate. It had a lingering finish of sweet black fruit. But something was off to me. I keep coming back to the word sweet. The sweetness did leave a sweet aftertaste in my mouth. After a little research I found out that this wine has 1.3% residual sugar.

If you like your red wines slightly sweet, with no tannins, this is a wine you should try. It sells for $11.99 in their tasting room.

Other Wines in the House - 2009 Fulkerson Lemberger

2011-11-04T11:07:00.000-04:00

I have to admit, Lemberger isn't my favorite grape. My first experience with wine made from this particular grape was B-O-L-O-G-N-A. Yes it tasted like something from Oscar Mayer . I have now seen a new light. On a recent trip to the Finger Lakes I began stepping out of my comfort zone and going towards wines I normally wouldn't pick up. It's called opening your mind and your palate. I have to convince my husband of this.

Lemberger is a grape that originated in Austria where it is called Blaufrankisch. This 2009 Fulkerson Lemberer had a deep cherry garnet color that twinkled in the light.

Aromas of clove, black cherry and plum fill the glass. Nice body on the palate, not to heavy with hints of oak as soft spice filling your mouth with nuisances of cherry lingering in the background.

This wine was quite enjoyable and would pair nicely with a leg of lamb. It is also reasonably prices at $15.99.

Gallo Family - William Hill Napa Vally Bench Blend Chardonnay

2011-11-03T12:40:00.000-04:00

It always interesting when you taste to wines from the same year from the same winemaker and they are remarkably different.

That's what I found when I tasted the 2009 William Hill Napa Valley Bench Blend Chardonnay. Striking differences from the 09 Napa Valley Chardonnay. This Chardonnay was much lighter in structure but tighter wound. It needed to open up and relax some.

The grapes used in the wine were hand harvested and pressed as whole clusters. Grape solids were left in the fermenting juice to add complexity and style to the wine. The wine underwent malolactic fermentation in barrel which enriched the mouth feel and added complexity to the finished product.. The Chardonnay was 100% barrel aged in 55% new French oak. The wine was bottle aged 6 months prior to its release.

The wine had some nice aromas of peach, tropical fruit and finishing with melon. The palate was soft and lush with hints of stone fruit and some nice notes of tasted oak and vanilla.

The wine retails for $35.

Shrinky Dinks - You Thought It Was Only for Kids

2011-11-02T11:00:00.000-04:00

The very first SHRINKY DINKS were sold on October 17, 1973 at Brookfield Square Shopping Mall in Brookfield Wisconsin. Since that time there has been over 250 different Toy Activity and Craft Kits created and marketed. Whoever thought at my age I would be spending a day making shrinky dinks for adults.

It all began with the idea of Happy Bitch Wines wine charms or tuits two weeks before the launch. Where were we going to come up with these and what were we going to put on them. Of course something that has to do with our brand and were we going to be able to get them before the big launch?

We searched the internet, made some phone calls and were thinking.

Then I get a text from Keryl "Your partner is brilliant, shrinky dinks" with a picture of the wine charm bottle. Crafts were never a strong point in in my life but shrinky dinks was a term from my childhood. Oh my gosh they were great. I was laughing.

So the Sunday before the launch we cranked out 600 shrinky dink wine charms, 150 each of the wine bottle, sign, shirt and lips. Yes printing, cutting and baking (and it wasn't cookies). The things you do to get a project done for our fans.

I hope everyone who attended the launch enjoys the wine charms. All I got was carpal tunnel in my left thumb.

His Building / Her Building - Whitecliff's New Winery

2011-10-31T12:19:00.000-04:00

That's how it was explained to me now that Whitecliff Vineyards & Winery has built a new winery building a bit of a distance from the tasting room. Her building (Yancey) is the tasting room, His building (Michael) the newly build geo-thermal winery.

Whitecliff Vineyards & Winery just completed their new geo-thermal winery building. Michael Migliore, owner/winemaker said they outgrew their original space and needed to build a new winemaking facility to handle the capacity to be able to grow. "Three years ago we were a 3000 case winery, now we are a 5500 case winery and growing. Not only do we do our own, this enables us to do custom crush and make wine for other facilities."

When asked "Why did you choose a Geo-Thermal building?" Michael replied, "It fits the model of a winery perfectly. It's a green building and will cost us 1/3 of any other way to heat/cool a building. Wine wants to be kept at 55 degrees, ground temp is 54 in Gardiner, instead of building a cave this was a way to bring the cave into the winery.

Geo-Thermal in layman terms - 8 feet below the surface is a constant 55 degrees. Long tubes are put 8 feet underground that go out into the field horizontally and back into the winery in a loop. Glycol is pumped through the pipes to maintain a 50 degree temperature. Upon return the glycol is and put through the heat exchanger to heat or cool the water that is then pumped through the winery floor. This regulates the temperature in the winery.

This was their first harvest in the new winery. "It was so nice to have the space and the room said Michael and to be able to increase capacity. We had tons of room to process grapes more than we had before. It was so nice to be able to process inside when weather was bad."

Yancey and Michael like to joke - "She has her building and I have mine" said Michael. Yancey says she likes it this way, we stay out of eachothers way. She does occasionally come down and visit. Especially when it involves food and wine.

The Other Wines in the House - McGregor Vineyards 2010 Rose of Cabernet Franc

2011-10-28T11:15:00.000-04:00

Even though my "In Search of Rose" column has ended, I tasted this Rose at the Hudson Valley Wine Festival last month. John McGreger gave me a sample to take home and taste at my leisure.

I was quite impressed with this salmon colored 2010 Rose of Cabernet Franc.. Aromas of strawberry fields and minerality filled the nose. The palate was filled with fresh strawberries with citrus undertones. As the wine warmed up a bit the citrus exposed itself as pink grapefruit on the finish.

This wine was bone dry and well balanced.

I was really impressed and enjoyed the selection! I would give it a WO\/ on the WOW meter. Good job John!

All in the Gallo Family - William Hill Napa Valley Chardonnay

2011-10-27T12:20:00.000-04:00

Continuing with my Gallo tasting we move to the William Hill Estate Winery, 2009 Napa Valley Chardonnay. If you do not like a heavy, oaky, buttery Chardonnay this is not the wine for you.

The Chardonnay grapes were pressed as whole clusters. After settling overnight they were racked, inoculated and fermented in new and used oak barrels and all the wine underwent malolactic fermentation. Some of the wine was racked off the lees after primary fermentation, others were allowed to sit on the lees during aging. The final blending, blended the two lots.

This wine had quite a body to it. On the nose I got some toasty oak and a hint of spice with some butter. The palate lends itself to some tree fruit flavors and a long finish with hints of melted butter. The oak was well balanced. It does have a hint of sweetness to it with .67 g/100ml of residual sugar to balance out the acidity.

This would be a great wine to pair with lobster tails! This wine retails for $25

The Launch Party

2011-10-26T13:09:00.000-04:00

Last Thursday at the Grandview in Poughkeepsie the Happy Bitch and myself, the Hudson Valley Wine Goddess launched Happy Bitch Wines. It was a beautiful day and foliage was at its peak. I couldn't have asked for a better day.

The Grandview outdid themselves, the food was fantastic! We had 150 people attend the launch. The compliments from the well wishers was just incredible. I am not use to being the center of attention and people were coming up to me and thanking me, telling me how wonderful the wine is. It was a fantastic experience and I am glad I have been given this opportunity. An opportunity to work with Keryl who is quite a dynamic woman herself and produce an outstanding wine that is not just a wine, but a lifestyle.

I want to thank everyone who attended the launch! I also want to thank, you. Yes YOU, my readers for all the support and encouragement you have given me. THANK YOU!!

Here is the link to the pictures I've posted from the party.. http://www.flickr.com/photos/hvwinegoddess

Halloween Party at Brotherhood Winery

2011-10-25T11:38:00.000-04:00

170 years ago a family of explorers andwinemakers began hand digging undergound tunnels inWashingtonville, New York. Come celebrate All Hallows Eve below thesurface of the earth from where this historical holiday wasborn.

2009 marked the resurection of the spiritof Halloween in our historical cellars with an EPIC party thatlasted far deeper into the night than anyone had anticipated.Everyone who participated went over-the-top with their costumes toimpress the "Secret" judges. We know this year's party will surpassall expectations, so get your tickets sooner thannever!

Music &Dancing:
DJ Jason Jaso in the LongVault
8pm-Midnight
OPEN Wine Tasting Bar:8pm-11pm
Halloween Buffet:8pm-10pm
Costume Contest:11pm

Tickets are ALLINCLUSIVE & EXTREMELY limitedso order NOW before its toolate!

I attended the 2009 Halloween Ball. I have to admit - Halloween is just not my holiday. I put on my witches hat and had a blast. The food and entertainment were great!

BashaKill Vineyards Building a Cave

2011-10-24T10:15:00.000-04:00

We have all heard it referred to as a "Man Cave." But...Paul Deninno of Bashakill Vineyards is constructing a Wine Cave. When I first met Paul a few years ago, just after he opened, he told me his plans were to build a cave in the hillside of his winery. Congratulations to Paul as now he is in the midst of building his wine cave which will be 40 feet deep, 16 feet wine and 9 feet high when complete.

There will be room for 20 - 25 barrels and a tasting bar when complete. Paul is looking forward to bringing his red wines to a new level by aging them in the cave. Note: This year Paul's Cabernet Franc called Black Bear won a Double Gold and best red wine in the Hudson Valley Wine Competition. I was so proud of Paul! Can't wait to taste the wines a few years after they've been aged in the new cave.

Recently Elaina Athans from YNN interviewed Paul about the cave. To view the video click here.

The Other Wines in the House - Domaine de la Crillonne

2011-10-21T10:49:00.000-04:00

I am always amazed sometimes what Paul pulls out of the cellar. This week it was a 2006 Chateau Sainte Cosme Cotes du Ventoux Domain de la Crillone. (boy that's a mouth full) This wine is 100% Old Vines Grenache produced by Louis Barroul. Louis is the 14th generation Barroul to make wine at St Cosme. St. Cosme is located in Gigondas which is 10 miles northeast of Chateauneuf de Pape. The grapes for this wine come from the Cotes Du Ventoux.

The wine has aromas of blueberry with red berry shining through and a distant hint of sage.

The palate was filled with blackberry, blueberry and hints of tobacco.

This is a very approachable wine and should be enjoyed today, don't wait until tomorrow.

Not Your Grandmother's Gallo

2011-10-20T11:03:00.000-04:00

If you asked me before my lunch with Nicholas what vision comes to me with Gallo wines, I would have told you the jug wines on the floor of the liquor store I purchased when I was in college. I know that has all changed and they have done a wonderful job transitioning the brand. Recently I had the wonderful opportunity recently to sit down and be educated on the Gallo Family portfolio and of course it included some tasting. They have really evolved into a dynamic leader in the wine industry.

I did not realize that the Gallo Family portfolio consisted of wine imported from New Zealand, Australia, Germany, Argentina and Italy. Not only that, but there are a number of California wineries folded into their portfolio like Mirassou, Bridlewood, Frei Brothers, Louis M Martini, MacMurray Ranch to name a few. This winter maybe I'll have to work my way through their portfolio. In the meantime the next few Thursday's I'll write about what I worked my way through during this wonderful lunch.

First was a Prosecco - La Marca Prosecco which is produced from 100% Prosecco grapes that were harvested in early September and sourced from hundreds of small vineyards in the region. The wine cold settled then was fermented in stainless steel. The still wine aged on the lees prior to a secondary fermentation that used the Charmat process.

On the nose the wine had hints of fresh citrus, honey and some distant white floral notes. On the palate I picked out green apple at first followed by numerous citrus notes and some minerality. The finish was crisp and refreshing. (I really enjoyed it!)

This Prosecco retails or $17.99 in your neighborhood wine shop.

Happy Bitch Launch Check List

2011-10-19T11:43:00.000-04:00

Tomorrow is the big day - the launch party for Happy Bitch Wines. Keryl and I are extremely excited and that is putting it mildly. We hope you have your tickets. We have some great surprise for in store for our guests. First the check list:

Wine - check

Glasses - check

Surprise #1 - check

Surprise #2 - check

AV equipment - check

Bubble Machine - check

See you all at the Grandview in Poughkeepsie tomorrow night! Tickets are on sale until noon on Thursday. So if you haven't gotten yours yet, you still can. http://happybitchwineslaunch.eventbrite.com/

It's Cider Week in the Hudson Valley

2011-10-17T11:01:00.000-04:00

This week October 16 - 23 is Cider Week. I always thought cider came in a jug. It wasn't until people from Ireland moved in across the street from me 14 years ago that I received an education on hard cider. Bulmers and Magners was the cider of choice for Frank and my first introduction to the world of hard cider. Little did I know - cider was being produced in the Hudson Valley.

New York State is the second largest producer of apples in the nation and the Hudson Valley is the "apple belt". The Glynwood Organization which began the Apple Project is organization behind Cider Week. The Apple project promotes the production of hard cider and apple spirits in hopes to preserve apple orchards in the Hudson Valley. The development of the event Cider Week will cultivate the appreciation for hard cider. There is even a Hudson Valley Cider Trail that promotes regional cider producers. For a list of cider producers both regular and hard in the Hudson Valley click here.

The hard cider producers that I am familiar with in the Hudson Valley are Warwick Valley Winery & Distillery and Applewood Winery. I have had, and enjoyed their cider numerous times.

Warwick Valley Winery & Distillery produce Doc's Drafts which is a collection of ciders - Apple, Pear and Raspberry. All their ciders are 100% fruit and gluten free.

Applewood Winery is the maker of Apple Dave's Stone Fence Cider. Every November, they host the New York Hard Cider Experience. This year it is November 5 & 6. (Click here for a video of the first NY Hard Cider Experience)

If you are looking for apple spirits Harvest Spirits in Valatie, NY produces an Cornelius AppleJack which is distilled 3 times and offers a nice smooth taste (I am told) It is made from 100% Hudson Valley apples grown on their 200 acre fruit farm. Each bottle is produced from over 60 pounds of fresh grown apples.

Warwick Valley Winery & Distillery also produce a Bourbon Barrel Aged Apple Liqueur. This liqueur is a slightly fermented sweet Hudson Valley cider blended with their apple brandy and finished and aged in Bourbon barrels.

I am sure there might be a few others out there that I have missed. I will have to spend a day on the Cider Trail and visit them. Happy Cider Week!

Regional Wine Week - 2010 Rooster Hill Dry Riesling

2011-10-14T11:00:00.000-04:00

I thought I would finish off Regional Wine Week with a Finger Lakes Riesling. This wine was a gift from my friend Melissa who we met for an afternoon of wine tasting in the Finger Lakes this past summer. What a wonderful selection it was! Thank you Melissa!

WOW! is what I said after the first smell of this wine. A nose full of citrus zest - tangerine peel and lime zest. Once me and the wine settled down there were hints of apricot and apple that showed through.

A simple sip brought tart green apples, apricot to the mid taste. Hints of minerality dance in your mouth. This wine has a beautiful mouth feel and is smooth, silky and not very acidic. It finishes off with a nice citrus zing.

If you are a Riesling fan, I highly recommend this wine. I really enjoyed this bottle!

Drink Local Wine - Cascade Mountain Winery

2011-10-13T12:34:00.000-04:00

Tucked away in Amenia, New York is Cascade Mountain Winery. I actually visited this winery this past winter and tucked away is right. Beautiful property and views.

This Private Reserve White is a bottle I took home with me after my visit. Unfortunately, there is no vintage on the label, so that leads me to believe it's a mixture of different vintages. I do know, it's a blend of Chadonnay and Seyval.

The nose had some citrus notes, followed by honeydew melon and some sweet flowering aroma of white flowers. A distant hint of oak was detected on the palate. The wine was soft with a hint of sweetness, pineapple and tart apple. The tart apple left a strange finish.

This wine sells in their tasting room for $15.

Oh No - Wrong Color Bottle Closures

2011-10-12T11:26:00.000-04:00

I am going to reveal something here before I should. Our packaging for Happy Bitch Wines Rosé isn't the traditional wine bottle. I mean it is as far as the bottle goes, but not the closure. It's not a cork, but a cap...yes a bottle cap for an easy open.

We ordered our caps thank goodness with somewhat of a buffer time, just in case something should go wrong. Not that we expect anything to go wrong...but...you just can never be sure. The caps ordered were Hot Pink. When they were delivered Keryl opened the box AND.....OH NO- They were purple.

Now purple is my color, pink is Keryl's and the color scheme of Happy Bitch Wines. Purple caps are not going match the outfit our Happy Bitch Wines Rosé will be wearing. What to do? People say when someone hands you lemons, make lemonade. Well....

The company we purchased the caps from couldn't do enough for us. They worked throughout the weekend, emails and .jpgs going back and forth to make purple turn pink. Although they aren't as hot pink as we would like, they will match the outfit just fine. They arrived this past Friday, so we are all set.

QUESTION: What do we do with all these purple caps? This is where our customers are going to benefit. We are throwing in a bunch of purple caps when we bottle this week. If you are one of the lucky people to purchase a bottle with a purple cap, you will receive a special gift from us at Happy Bitch Wines. It could be a set of glasses, a shirt, the Happy Bitch Book or some other Happy Bitch Wines gift. We will have posted on our website instructions on how to claim your prize with your purple cap on November 1st. Why November 1st - well - October 20th is our launch party where you'll see the bottle perfectly dressed and get to taste it but November 1st is when it will be available in the wine stores in your neighborhood.

Regional Wine Week - Brimstone Vineyards

2011-10-11T12:09:00.000-04:00

In the spirit of Regional Wine Week I picked up a bottle of Brimstone Hill 2010 Seyval Blanc. Brimstone Hill Vineyards in located in Pine Bush. They are a small winery and have over 10 acres of vines planted.

I like the Seyval grape, it's crispness and citrus notes and I found that in this 2010 vintage from Brimstone Hill. It had some floral notes on the nose as well and distant hint of bananas. The color I wasn't to keen on. Usually Seyval Blanc is very pale yellow if that. This color was a little to golden to me.

The taste was a bit bland for me, but it did have hints of tropical fruit and guava. I was looking for a bit more.

I wouldn't hold onto this wine, if you have it in your cellar, I would drink it now.

Regional Wine Week - Drink Local First Hudson Valley

2011-10-10T12:10:00.000-04:00

This week is Regional Wine Week. I am narrowing it down to Local Wine Week because I am a big proponent of local wine. This week I will do my best drink local Hudson Valley Wines and I hope wherever you reside you will seek out your local and regional wines.

In the spirit of "Regional Wine Week" I am going to talk about the Traminette grape. A little grape history - Traminette' is a late mid-season white wine grape which produces wine with pronounced varietal character likened to one of its parents, Gewurztraminer. I'll be honest, when I first tasted traminette about 5 years ago it thought it was skunky. That may have been because the vines were very young but now as the vines have matured and the winemakers have perfected their Traminette winemaking skills, it has become one of my favorites.

I know of 4 wineries in the Hudson Valley that produce Traminette; Whitecliff, Palaia, Benmarl and Applewood. I just happen to have a 2010 Whitecliff Vineyards Traminette and recently opened it. This grapes in this wine came from both Whitecliff Vineyards and fruit from the Finger Lakes region.

This 2010 Whitecliff Traminette was a Gold Medal winner in the 2011 San Francisco International Wine Competition. Kudos to Whitecliff! I found the bouquet on this wine to be very aromatic! Lychee aromas with citrus and minerals filled my nose.

On the palate the wine was very smooth, slightly acidic and had nice balance. Tastes of tropical fruit and hints of pineapple filled my palate with a soft spicy finish.

This wine will pair will pair very well with a dish that has hints of spice. The wine sells for $15.95 in the tasting room. Not sure if they still have it available.

The Other Wines in the House - Luna Sangiovese

2011-10-07T10:28:00.000-04:00

We visited Luna Vineyards a few years back and must have filled out something that left our phone number. A few months ago they called Paul and caught him at a weak moment, or maybe he was craving Sangiovese. Either way, a few weeks later we received a package from UPS from Luna Vineyards. In it was some Pinot Grigio and Sangiovese.

We opened a bottle of the Sangiovese recently and it was a nice garnet color with a nose of oak and vanilla. Usually a Sangiovese is a light to medium bodied wine and this wine was very heavy. Almost the weight feel of a Cabernet Sauvignon.

There wasn't a lot of fruit left in the wine. There were hints of black fruit, currants and chocolate with low tannins. I think I expected something more from this wine. On the finish there was a hints of smoke with chocolate and pomegranate.

If you come across this wine, it's given to you as a gift...don't cellar it. It's a drink now wine. Drink it before the rest of the fruit fades into the sunset.

You're Invited to the Launch of Happy Bitch Wines

2011-10-05T10:30:00.000-04:00

This is your personal invitation from me to the event we've all been waiting for, the launch of Happy Bitch Wines Rosé.

We've put a lot of hard work, consideration and detail into this wine, the bottle, the label, the closure and asked you to choose what is now the first vintage of Happy Bitch Wines Rosé. Now come and be a part of the celebration! Celebrate with us!

The Grandview in Poughkeespie is conveniently located just up the street from the Poughkeepsie Metro North Station.

$10 from every ticket sold will benefit the Miles of Hope Breast Cancer Foundation.

I hope you to see you at Launch Party on October 20th!

Harvest Party at Millbrook Vineyards

2011-10-04T10:52:00.000-04:00

Millbrook Vineyards 2011 Cab Franc Block 3 East

Imagine, a nice fall afternoon, sitting in the midst of a beautiful vineyard, sipping on some wonderful wine, while munching on delicious harvest inspired food prepared by Chef Angelo Sosa and Bull & Buddha Restaurant.

You don't have to imagine, you can on Saturday October 15, 2011! Beginning at 12noon with a wine reception and a wonderful harvest luncheon. (If the food and wine don't inspire you to attend, an afternoon with that handsome Chef, Angelo Sosa should!)

Your reception begins with Canapes, Local Cheese, Curried McIntosh Soup, Duck Pastrami with Cherry Confit and Asain Meatballs with Ginger and Apple Salad. Now pair that with Millbrook's 2005 Brut Proprietor's Special Reserve, 2010 Tocai Friulano, 2009 Hunt Country Red and 2007 Proprietor's Special Reserve Merlot.

Hoping you have more room there are three more courses plus dessert. Next course and pairing is a Warm Fall Spiced Pumpkin Pie Soup with Butterscotch paired with Millbrook's 2009 Proprietor's Special Reserve Chardonnay. Don't drink all the Chard, because the Chardonnay along with their 2010 Pinot Noir are paired with the Slow Roasted Salmon with Charred Eggplant and Sweet & Sour Cherry.

If you thought the next course was dessert, you were wrong. Now your glass is filled with the 2007 Proprietor's Special Reserve Cabernet Franc and you are dining on Pork Belly with Old Fashioned Mustard and Cortland Apples and Ginger Chutney with Asain Succotash and Grilled Bok Choy.

Now we are onto dessert which is a Goat Cheese Cake with Pretzel Crust and coffee.

Tickets for the Harvest Party are $125 per person plus tax. Guest are seated at tables of 8 or 10. To attend please call 800-662-9463 ext. 17 for reservations. Harvest party is held rain or shine!

Angelo Sosa was the youngest of his siblings, born in Connecticut to a Dominican father and an Italian mother who believed meals were serious affairs. He graduated with High Honors from the Culinary Institute of America in 1997, after running the kitchen at the Escoffier Room, one of the institute’s highly acclaimed restaurants.

In late fall of 2005, Angelo turned his attention to consulting, having amassed the experience of opening many restaurants in his career. His consulting work includes: restaurant Stephen Starr’s Buddakan, Asian-Mediterranean hot-spot LOFT, Morimoto, Alain Ducasse’s Spoon Food & Wine in Paris among others.In the summer of 2009, Angelo launched his fast-casual restaurant, Xie Xie (shay-shay) in the Hell's Kitchen neighborhood of New York City, which won him StarChef’s New York’s Rising Star award for “Best New Restaurant Concept.”

In 2010, Angelo was cast as a Season 7 "Cheftestant" on Bravo's hit reality show, Top Chef. He was then invited to compete on "Top Chef All Stars" which is currently airing.Angelo's most recent project is Social Eatz where he's signed on Executive Chef and Owner, designing a menu that reinterprets NYC staples with flavors from across Asia.

Bull and Buddha restaurant fuses an urban interior with exotic design elements of the East nestled in Poughkeepsie's revitalized downtown. Served under the watchful eye of a hand-carved two-ton Buddha, the Asian-themed menu reflects the bounty and diversity of the Hudson Valley.

Empire White Meets Empire Apple

2011-10-03T10:13:00.000-04:00

Last week I went apple picking at Weeds Orchards in Marlboro. It's something I enjoy and do every year. Usually my cousin comes and joins me but this year due to our busy schedules it was just me and Melanie. Actually me, Melanie was there in body, texting, I was the one picking and pulling the wagon of apples.

What do you do with a large bag of apples - make applesauce. This year I deviated from my normal recipe and used wine instead of water. I don't know why I didn't do this sooner, since I cook with wine all the time. Duh..It took some recipe swapping with Kitty Oliver at Heron Hill Winery in the Finger Lakes for the bell to go off in my head and use wine in my canning recipes. Thanks Kitty!

What wine to use in my applesauce is just as difficult to choose what wine I will drink tonight. Hudson Valley apple needs to go with a Hudson Valley wine. But what wine to use? Seyval, Riesling, Chardonnay, Traminette? I chose Hudson-Chatham's 2009 Empire White. This wine is a blend of 1/3 Seyval Blanc from the Hudson Valley, 1/3 Riesling from the Finger Lakes and 1/3 Sauvignon Blanc from Long Island. I got my basis covered. A little wine for the applesauce, a little wine for me. The result - 7 simply wonderful and healthy jars of Empire meets Empire applesauce.

The recipe:
25 apples - I used Empire apples
1 1/2 cups white wine such as Riesling, Traminette or Seyval
3/8 teaspoon each of nutmeg, ginger and cinnamon
2 cups of sugar - more or less depending on your sweetness level desired.
Juice of 4 lemons

Peel, core and slice apples. As you do this toss with lemon juice to prevent browning. Transfer apples with juice ot a large pot. Add wine. Bring to a boil over medium high heat. Cover and simmer mixing often for about 10 minutes, until all soft.

I put them in a blender and pulse until it smooth but lumpy. Stir in the sugar and spices and put back on the stove and cook 5 more minutes.

Ladle the hot applesauce into sterilized jars of your size choice and process for 20 minutes.

The Other Wines in the House - Where's the Spice

2011-09-30T09:28:00.000-04:00

Cabernet Franc is one of my favorite varietals of wine. What I enjoy most about it is the spice finish. Usually black pepper. Something about that spice brings excitement to me.

I opened a 2006 Goosecross Cabernet Franc and was looking for that excitement. Unfortunately I didn't get it but I got a whole lot of other flavors.

There was 575 cases of this wine made. It is 93% Cabernet Franc with 5% Merlot and it aged for 16 months in French Oak.

The aroma of this wine was cherry with some spice and vanilla. Ok I got my spice in the nose, but I wanted it on the finish.

On the palate there was cherry with dried herbs. In the background there was a hint of mint with some raspberry. The raspberry on the finish lingered on the palate.

Overall this was a nice Cab Franc, even though it didn't have my spice. Not sure how long it has been sitting in our cellar since we are members of their wine club. You might be able to purchase it from Goosecross if they have any left.

Brasserie 292 - A bit of France in Poughkeepsie

2011-09-29T10:43:00.000-04:00

The city of Poughkeepsie is slowly becoming the food mecca of the Hudson Valley. I have been hearing and looking at pictures of friends dining at Brasserie 292 on Main Street and finally went there on Thursday for dinner.

The decor was very upbeat and lively. For a moment I thought I was in a Brasserie in Paris, or in NYC in the 1920's. It was a great feeling, one of nostalgia, where you can get caught up in the atmosphere and forget that you are in downtown Poughkeepsie. I liked the white tiled walls. (the only drawback is it reminded me of my grandmothers bathroom in her NYC apartment that was built in 1908 and still had the original tiling in it when she passed 5 years ago). The staff at the restaurant was friendly and the service was very good.

We began our experience with sour dough bread and french baguettes, a Chardonnay and a Syrah. Although the oyster specials sounded fabulous, I love oysters, but they don't love me, we ordered the Warm Camembert wrapped in phyllo with arugula, apples and a fig-balsamic vinaigrette and spinach salad with grilled asparagus, red onion, poached egg and lemon-caper dressing. Unfortunately I forgot to take a picture because the plate was so inviting, I just began to eat. My dinner could have been compete after the Camembert course. I really enjoyed that.

Along came my main course which was the Rib Eye special with cannelloni in a sage sauce. The steak was the tastiest I've had in a long time. Cooked to perfection, juicy and savory with lots of flavor. The pasta was equally as good, with hints of fall spices in a incredible sauce. The pasta alone could have been a dish. I can't leave out the greens that accompanied it. I wasn't that thrilled with my wine of choice, it seemed a little grapy, but overall went well with the rib eye.

I was so busy with my plate, I never asked Paul for a taste of his Salmon. However, he did clear the plate and left nothing. He said it was very good as was his Chardonnay.

Even though I had absolutely no room for dessert, It was my birthday, so I had to order something. The Milk Chocolate Creme Pot de Creme sounded fantastic, but I knew I wouldn't be able to eat it by myself. Being that Paul isn't a dessert person I ordered the Vanilla Bean Creme Brulee. I don't know where I found the room, but I ate it all!

I am looking forward to returning to Brasserie 292. I thoroughly enjoyed my meal. One note...if you ask for a "doggie bag" they hold it in the back until you are completely finished. Just make sure you remember to ask for it when you receive your check. I left and figured they tossed my leftovers.

I also want to applaud Brasserie 292 for their use of social media. Not many local restaurants actively use Facebook and Twitter. Being the Social Media junkie I am, I get annoyed when restaurants have a FB page or twitter account and don't interact with the public. They use it as a one way medium. NOT Brasserie! I posted on their FB page about my doggie bag, but tweeted to them that I had a wonderful dinner. They tweeted back that they were sorry about the doggie bag and offered to make me lunch and deliver it to me. That is going far beyond any call of duty. (although I really wanted my leftover steak and pasta) I felt that the customer service went far beyond any other local establishment. (No I did not take them up on their offer.)

You can find Brasserie 292 at 292 Main Street in Poughkeepsie on the web, facebook and twitter

We Love Happy Bitch Wines

2011-09-28T11:36:00.000-04:00

Hidden - 2003 Whitecliff Vineyards Sky Island

2011-09-26T11:25:00.000-04:00

What I found in the freezer paired with what I found in the wine cellar. Yes it was a great dinner to be. Those wonderful steaks with a 2003 Whitecliff Sky Island.

Honestly I wasn't sure about the wine. I found this deep in the wine cellar and questioned whether it had aged out. There was only one way to tell - open the bottle.

Whitecliff's Sky Island is their Bordeaux Blend type of wine. This was made with 60% Cabernet Sauvignon, 20% Merlot and 20% Cabernet Franc. Since I wasn't sure what to expect, I had no expectations, but did have some wandering doubts of this 8 year old wine. Once opened and tasted, WOW, this wine really held up well. I was impressed! I don't think it would have lasted another year or two, so I am glad I found it when I did..

The nose was a cigar box at first with some black cherry and big bold mushroom. The texture wasn't big and bold, but medium to thin. There were flavors of black cherry and dark fruit on the palate with a hint of mint. The wine finished with a sour cherry lingering on your palate.

I will say it went great with my steak. It's nice to see that a Hudson Valley wine aged fairly well. I guess I had my doubts, but was pleasantly surprised once again by winemaker Michael Migliore.

The Other Wines in the House - St. Innocent Pinot Noir

2011-09-23T09:30:00.000-04:00

This was a mid week grab a Pinot choice and had I put some thought into it, I would have decanted it, but it was weekday wine time and no time for decanting.

This St. Innocent (just like me:) Willamette Valley 2008 White Rose Pinot Noir might have been a tad to rich for the Wild Alaskan King Salmon we cooked, but never the less it was might tasty. Yes both the salmon and Pinot Noir.

A little history about the wine. White Rose Vineyard is located on a southeast-facing slope in the Dundee Hills AVA of Yamhill County. The vineyard was planted in 1980 at an elevation of 820' on deep Jory soil.

The grapes were fermented in a small tank after two days of cold maceration. The wine aged for 16 months in 45% new French oak barrels and was bottled by gravity without fining or filtration. The grapes were harvested on October 19, 2008 and the wine was bottled February 2010. This wine will be good for another 10 years or so. There were 267 cases of this wine produced. I feels special to have one of them.

At first the Pinot had an earthy nose that gave way to red raspberry and oak. As the wine begins to open the earthiness subsides a bit. The palate is filled with red berry fruit. At first there is a slight tart mid palate, but that diminishes as the wine begins to open and it softens up. Towards the finish there are hints of vanilla with a short finish.

Happy Riesling Birthday to Me

2011-09-22T09:56:00.000-04:00

Selection of Finger Lakes Riesling in the Gioquindo Household

In case you didn't know, this week is Riesling Week, sponsored by the Finger Lakes Wine Alliance and Finger Lakes Wine Country. There have been many featured events all week long all over New York as 30 Finger Lakes wineries release their 2010 Rieslings.

Tonight in celebration of my Birthday from 6pm - 10pm is the worlds largest Riesling tasting as we celebrate the 2010 vintage. Actually, it's a celebration of Finger Lakes Riesling, and it happens to be my birthday. So grab a bottle of Finger Lakes Riesling, plan a nice meal paired with Riesling, and invite your family and/or friends over to enjoy it with you. If you are on twitter use the hashtag #FLXwine and tweet about your tasting and your pairing. I will be drinking one of the above bottles.

I leave you with this wonderful video to give you a background on the Finger Lakes Wine Country and what it has to offer and it's Riesling.

More Happy Bitch Wines Please

2011-09-21T09:51:00.000-04:00

You might be wondering which Happy Bitch Wine won last week at the Hudson Valley Wine Fest. Happy Bitch Wine #2 was the grand winner and will be renamed Happy Bitch Wines Rose on October 20, 2011. To read the press release click here.

Things are happening at such a fast pace that we were asked to attend the Hunter Mountain Wine & Brew Festival last weekend. It was a last minute so we didn't have time to announce and promote that we were going to be there. We poured #2 and received a tremendous response! Seems everyone at the Hudson Valley Wine Festival swallowed so all we had were "I Spit" stickers. Guess we'll have to order double next time. Since our wine is a big hit with men as well, we will have a special sticker for those men who hesitate to try our wine and are pleasantly surprised that they like it, and the men who have no problem saying they love our wine.

At Hunter Mountain, people just kept wanting more of Happy Bitch Wines #2. Here is what they had to say:

Clinton Vineyards Wines meets Corsino Cakes

2011-09-19T09:44:00.000-04:00

A sweet meeting it is. Clinton Vineyards has asked Derek Corsino of Corsino Cakes to pair desserts with their wines for the upcoming Festival of Wine & Desserts, September 24 at Clinton Vineyards.

DJ as he's known by is an up an coming pastry chef. Having appeared on the Food Network Challenge in August and will appear again in November. He also provided cakes and pastries for the final kitchen set for Extreme Makeover Home Edition this past August.

So what is DJ baking for this pairing event? Some wonderful and delectable desserts to go with some fabulous wines.

Lemon Raspberry mousse on a Scottish shortbread paired with a Kir Royale

Vanilla Peach Tartlette paired with Peach Gala

Hudson Valley Apple Tartlette with a little bit of Romance

Crustless Vanilla Bean Cheesecake with a touch of dark chocolate ganache and reduced Desire sauce paired with Desire

Are you drooling yet? The Festival of Wine & Desserts is Saturday, September 24 from 3pm - 6pm. Tickets are $35. To purchase tickets visit http://wineanddesserts.eventbrite.com

The Other Wines in the House - de Lancellotti Family Vineyards Pinot Noir

2011-09-16T09:41:00.000-04:00

We received this bottle as one of the selections in the Oregon Pinot Noir Club. 2008 de Lancellotti Family Vineyards Estate Pinot Noir, Chehalem Mountians AVA. Bottle number 5708 of 5895. Love that they number the bottles. Makes me feel special.

This wine scored some high ratings from Wine Spectator - a 92 pointer.

This was a nice one once it opened up! We should have decanted this wine, but we weren't thinking. Airing it for 1/2 hour to an hour I think would have made a difference on the first initial taste.

Are you wondering what the initial taste was. Fruit..one fruit bomb. The aroma did change a bit once it was aired & swirled. Aromas of black fruit and a hint of smoke filled your nose.

As the wine enters your palate black cherry explodes in your mouth. Behind the black cherry, flavors of currents and vanilla are exposed. The wine is very smooth and has a wonderful mouth feel. It finishes up with hints of anise.

I had some smoked Gouda while drinking this wine and it was a great pairing.

Happy Bitch Wines takes Hudson Valley Wine Fest by Storm

2011-09-14T10:00:00.000-04:00

Happy Bitch Wines had a great weekend at the Hudson Valley Wine Festival. People had a blast at our booth! Most of the day people were standing 3 and 4 deep just wanting to be a part of something, to be able to have a say. It was so heartwarming to hear the wonderful comments and well wishes for us. I think we were the talk of the festival.

Even the guys were getting into it. We don't discriminate. And the stickers were a big hit. "I Spit!" or "I Swallow."

This picture above was taken at 4:30 Sunday. The festival had begun to empty out and vendors actually had begun to tear down. All but us. Look at the crowd surrounding our booth.

I would like to thank everyone who stopped by whether it was to taste and vote or just say hello. We had a great time and look forward to many more festivals and tastings in the future.

We are busy tallying the votes. We should have an announcement in the next day or two.

2011 Hudson Valley Wine & Spirits Competition Results & Pictures

2011-09-12T13:15:00.001-04:00

On Saturday I hosted, organized and chaired the Hudson Valley Wine & Spirits Competition at the Hudson Valley Wine Festival. We had a wonderful panel of judges and I can't thank them enough for coming out on a Saturday morning to judge the wines and spirits of the Hudson Valley.

And the back room staff worked very hard. It was no easy task...we had 94 entries which was the largest number since I've been involved with the competition. We had two wonderful CIA students help us. I hope it was educational for them.

After 3 hours of swirling, sipping and spitting it was time to socialize, eat and taste what wasn't in your flights. Our lunch was provided by Gigi's in Rhinebeck.

Now for the results that you were waiting for:

2011 Hudson Valley Wine & Spirits Competition Results

The Other Wines in the House - Kunde Gewurztraminer

2011-09-09T07:00:00.000-04:00

I don't usually associate Gewurztraminer with California, as it's a cool climate grape and last I checked Sonoma Valley wasn't a cool climate. But this Kunde Gewurztraminer came in my wine club shipment so I thought I'd test it out. Unfortunately I slacked off and have no visual for you. Sorry.

The 2010 Kunde Sonoma Valley Gewurztraminer had a nice straw color and a nose that was sweet, floral and lychee.

On the palate I detected the residual sugar of 1.5% right away, but that's me as I'm sensitive to the RS factor. The wine has flavors of sweet peach and guava with hints of jasmine and white pepper on the finish. The wine had a nice rounded mouth feel as the sweetness rounds it out and makes it all come together.

Overall, it wasn't a bad wine. Would go great with Thai food or something with spice to it.

In Search of Rosé - Inspire Moore Grace

2011-09-08T11:38:00.000-04:00

As we head into fall this is going to be my last Rosé review. While I haven't found a Rosé that totally WOWed me, I will keep searching.

We end with Inspire Moore Winery's 2010 Grace . "The Babysitter" Chrystal picked this up for me at a festival she was working at, so it was only fitting that I invited her over to share it with me.

This 2010 Rosé spent 48 hours on the skins. The color is that of maraschino cherry juice. It was a much deeper pink/red than I expected.

The aroma of the wine matched the color with the maraschino cherry, lots of berry and soft vanilla.

The palate was bursting with berry, a hint of sweetness and finished with a tart cherries.

This Rosé paired very well with the mussels we had. I would give this a WO\ on the WOW meter.

Happy Bitch Wines Debuts at the Hudson Valley Wine Fest

2011-09-07T08:00:00.000-04:00

We've come a long way in a few months and you have all been with us every step. Now it's time to determine what blend we will produce. Join us at Booth 45 at the Hudson Valley Wine Festival this weekend for the debut of Happy Bitch Wines and taste 3 different blends and vote for the one you like best.

Come say hi to me and Keryl. Taste the different blends and vote. We have some fun things planned for you.

There will be two girls at the glass counter (my daughter Melanie one of them) to hand you a card to remind you to visit us. Don't throw the card away, the flip side is your invite to the big Launch Party on October 20th. (and don't forget to wish Melanie a Happy Birthday as her birthday is Tuesday - I love embarrassing her!) You can find our booth by looking for this banner in Building B.

Keryl and Craig will be pouring Saturday (yes, we do allow husbands to help every now and then) until I finish up with the Hudson Valley Wine Competition. Then it's Keryl and I, together for the remainder of the festival.

Although we won't have any wine to sell, yes you have to wait until the Launch Party, Keryl will have some copies of her book Happy Bitch for purchase. I bet if you are a Happy Bitch she will even autograph it for you.

We'll see you this weekend at the Hudson Valley Wine Festival. If you want to purchase tickets in advance so you don't have to wait on any lines click here.

Testing Grapes for Harvest

2011-09-06T11:30:00.000-04:00

Seyval Grapes

This past weekend I was over at Whitecliff Vineyards Winery and we were testing Cayuga and their estate Seyval to see if they were close to harvest parameters. It's this time of year you play the wait and see game. Wait to get the sugars up and see if the weather will cooperate.

Michael has already picked the sampling of Cayuga and he sent Paul and I to take samples of the Seyval from the North and South sides of the vineyard. Armed with two ziplock baggies we headed into the vineyard. We weren't taking entire clusters, but just cutting off samplings of clusters here and there.

When we returned to the winery we crushed the grapes in the ziplock bags with our hands. This is to get a sampling of the juice and seeds. The juice was then poured into beakers, just like chemistry class.

From this juice we test the brix level which translates to sugarlevel of the grape, the ph and total acidity. The ideal parameters forpicking Seyval are brix at 22, ph of 3.3 and 9 g/l of acidity.

Well....this test turned out that the brix were 16.2, ph was 2.9and acidity was 10.05 g/l. But this isn't the only test that is done. Next we tested the seeds.

We are looking a number of things when looking at the seeds. We look for the color of the seed, hardness of the shell, the nuttinessof the seed when chewed and whether or not if the meet of the grape starts to separate from theseed. In this case the Seyval grape seed still had a bit of green in it,was a little nutty, and the shell was hard, but not as hard as it could be.

The conclusion....is it's best to let the grapes hang for another10 days or so. Hopefully the weather will cooperate.

The Other Wines in the House - Buy AGAIN

2011-09-02T08:45:00.000-04:00

BUY AGAIN is what Paul said to me after we opened and tasted this Domaine Guintrandy Cotes du Rhone Villages Visan le Deves. I tasted this during the spring tasting at Arlington Wine & Liquors and purchased this bottle for $16.19. It is a blend Grenache and Syrah.

The color of the wine is inky which can be attributed to the Syrah. The nose had hints of menthol and mint that gave way to black currant.

The palate was filled with dakt fruit, black current, prune, and finishing off with liquorice. I am not a big fan of liquorice, but in wine I seem to be okay with the flavor.

This is a very fruit forward wine. It's a drink today wine, as I don't feel it will benefit from any time aging in the wine cellar.