While home to America’s oldest continuously operated winery (Brotherhood), it was only after the passage of the NY State Farm Winery Act in 1970 (reducing fees and allowing producers to sell directly to the public) that wineries in the Hudson Valley area flourished to what is now more than two dozen. When visiting these facilities, you should strongly consider the following for purchase:
I’m not a big fan of Seyval Blanc, usually finding them to have too harsh a finish to mate well with food, but this bottle from the scenic Torne Valley Vineyard, in Hillburn, shows a bouquet and dry taste of citrus and melons with a finish that’s just crisp enough to match the flavors of shellfish and even mild cheeses.
Hailing from an award-winning Gardiner facility that produces wines sustainably, this Riesling strikes a good balance between sweet and dry, showing a bouquet and fruity taste of ripe pears and peaches, with a citrusy yet smooth finish. Mate it with sushi, grilled chicken, and even pork chops.
This wine has a bouquet and taste of ripe honeydew melon and lychee, with a bit of honey in its smooth finish. It pairs well with mild, grilled fish, like branzino, trout, and striped bass.
Made from a hybrid grape developed by Cornell Research Foundation, this wine from Clearview Vineyard in Warwick has a dark color, with a bouquet and taste of ripe cherries and plums and a distinctive peppery finish — perfect to pair with veal or eggplant Parmesan and pasta with red sauce.
Rivaling the best of Pinot Noirs from California and Oregon, this barrel-aged wine has a bouquet and taste of plums, cranberries, and notes of cherry in its finish. It marries well with salmon, Arctic char, roast turkey, or duck.
Akin to a French Loire Valley Chinon, this medium-bodied wine from Warwick’s Applewood Winery shows a bouquet and taste of cassis and chocolate, with undertones of black pepper and oak. It pairs well with veal, pork, and blue-veined cheeses.