2008 COLUMBIA COUNTY FAIR
DEMOLITION DERBY AND THE
HUDSON-CHATHAM WINERY
RIDES AGAIN!



Davey Sheldon drove two cars this year which we helped to sponsor. Here he is with Dylan and Dawson, big fans of our Demolition Derby Team. The Hudson-Chatham WInery logo was emblazoned atop two cars last night, as Davey slammed his way through the muddy mess.




This is Dylan and Dawson with Car No. 2 before the race.

Above is Car No. 2 after the race.

Here are three videos of Car No. 2 driven by Davey Sheldon in the second heat of the 2008 Columbia County Fair Demolition Derby. Davey came in fourth in the second heat. Way to go Davey!

Here's footage of Car No. 1 with Davey, which died an early death in the first heat of the 2008 Demolition Derby.

More to come, as we hope to get some better photos from a good friend of ours!

HUDSON-CHATHAM WINERY

WINS TWO MORE AWARDS AT

2008 NEW YORK FOOD & WINE CLASSIC

The New York Food & Wine Classic is the biggest of the New York State commercial wine competitions, and is among the most competitve. Hudson-Chatham Winery took second and third in the fortified wine category.

Silver Medal - Paperbirch Bannerman's Castle Amber Cream

Bronze Medal - Paperbirch Raspberry Fine Ruby

That makes the second medal for Bannerman's Castle cream sherry and the third medal for the Raspberry Fine Ruby in the last four months. In just three comeptitions, the Paperbirch line of ports and dessert wines has won five medals!

HARVESTING THE RYE AT
HUDSON-CHATHAM WINERY



We grow rye at the winery. It's a cover crop, but we will be milling our own flour from these fields. This year there were a great many storms. The storms knocked down much of the rye late in the season. It isn't so bad that the machine can't pick it up, but another week or two, with any more rain, and we might lose this year's crop.


Ralph and Craig got in the combine and raced through the fields trying to fell our crop before the skies opened this last Sunday. The straw will be used for bedding by Craig for his cattle, and we keep the seed. We'll keep enough to mill, and the rest is used for replanting and re-energizing the soil.



This is the hopper for the seeds.

The skies opened up with about an hour to go. But they were able to harvest a fair amount of the field. We were able to cover the seeds and keep them dry, so they will remain useful. In the last week, it's rained almost everyday. Two dry days and we'll be able to finnish. If not, we'll have to plow the rest under.

This is the farming life.

1ST ANNUAL
HUDSON-CHATHAM WINERY
SANGRIA FESTIVAL
BIG SUCCESS!
RECIPES INCLUDED!

Well, Saturday came and went, and the 1st Annual Sangria Festival was a big success - at least that's what everone told us! Good sangria, great food, and wonderful music. And awesome weather. Here are some pictures from the fun day!


This is the tasting tent.



This is Maria. Everyone loved the music. Thanks Maria!



This is the back where everyone was relaxing, listening to the music and soaking up the day.

Here are Mark and Lori (the two on the right) from Mexican Radio. Thanks guys for the great food and all your help and encouragement!

Here's Lori talking to Douglas Ginn. Doug is an artisnal cheesemaker, and has made cheese at Hawthorne Valley, Srout Creek, and helps out at Milk Thistle Dairy, the organic diary. He's working on his own line of cheeses at Pamper Cow which will debut later this year.

Here are some happy revelers!

Our sons were sellign water and flavored ices.

This is Ulma, Mark and Lori's dog.

The last two revelers of the day were Megan Cahill and Jessica Rowe. They showed up late and missed the party, but we shared some of our sangria with them, and they stayed to hang out while we cleaned up and they did a tasting. They were great sports. Thanks ladies!

Recipes from the 1st Annual Sangria Festival
Hudson-Chatham Winery
August 9, 2008
Thank you to all who came and made the 1st Annual Sangria Festival at the Hudson-Chatham Winery such a success! Here are the recipes for the sangrias that were featured at the event. All of them should be served over ice, and can be topped with lemon-lime soda if desired (though we did not do this). To further relive the Sangria Festival experience, serve with some favorite Mexican food (ours is from Mexican Radio), a bowl of tortilla chips and fresh salsa, and listen to a CD by Maria Zemantauski (www.mariazemantauski.com). Enjoy!

Fuzzy Peach Sangria
2 bottles Hudson-Chatham Winery Blanc de Blanc
3 cups peach nectar
2 cups peach liqueur
1 ½ cups fresh-squeezed lemon juice
3 large peaches, cut into cubes
1 large lemon, sliced into thin wheels
Combine chopped peaches, lemon slices, liqueur and nectar. Cover and refrigerate for at least 4 hours. When ready to serve, add the blanc de blanc and mix to combine.

Summer Bounty Sangria
2 bottles Hudson-Chatham Winery Cabernet Franc
1 (or more) each of the following fruits, cut into bite-sized pieces:
Red apple
Green apple
Orange
Peach
Banana
Combine all ingredients, stir, cover and refrigerate for at least 4 hours. If desired, when ready to serve, add 1.5 liters of lemon-lime soda or to taste.

Blueberry Merlot Sangria
1 bottle Hudson-Chatham Winery Merlot
6 cups fresh blueberries
Simple syrup (see below)
½ cup Triple Sec
1 cup fresh-squeezed orange juice
Process blueberries in batches of about 1-2 cups each in a blender on high speed. Strain each batch through a sieve to separate the small seeds. Strain into a medium-sized pot for cooking. When all the blueberries are processed, make a simple syrup by measuring 1 cup of sugar and adding 1 cup of very hot tap water. Mix until the sugar is dissolved, and pour into the blueberry puree. On low to medium heat, cook the blueberry mixture, stirring occasionally, until it is mixed through and smoother in texture. Allow to cool.
When cool, add the triple sec, orange juice, and merlot. Cover and refrigerate for 4 hours or overnight. Final blend will be a bit lumpy – but tasty!!

Traditional Sangria
1 bottle Hudson-Chatham Winery Merlot
1 bottle Hudson-Chatham Winery Cabernet Franc
2 oranges, sliced thin and the slices cut in half to form small triangles
2 apples, chopped into bite-sized pieces
2 cups halved seedless green grapes
1 lemon, sliced thin
4 oz Triple Sec
4 oz Brandy
Combine fruits, wine, and liqueurs. Refrigerate for at least 4 hours or overnight. If desired, top with lemon lime soda – or not!

Strawberry Lemon Sangria
2 bottles Hudson-Chatham Winery Ghent Blush
1 32-oz bottle Strawberry Lemonade Powerade or appropriate substitute
1 pint sliced strawberries
1 pint strawberries, sliced and pureed in the blender
1 lemon, sliced into thin wheels
½ cup fresh-squeezed lemon juice
Combine sliced strawberries and lemons with strawberry lemonade, lemon juice, and blush. Stir and refrigerate at least 4 hours or overnight. Add additional sliced strawberries before serving, and adjust to taste with the lemon juice.

SANGRIA FESTIVAL!

SATURDAY, AUGUST 9TH, 2008

11 am – 5 pm

There's nothing better on a hot summer day than a cool glass of sangria, and the winery will be serving up not just the traditional red sangria, but several other mouth-watering, fruity combinations, as well.

There will be live flamenco guitar music by Maria Zemantauski, who's been voted the Best Solo Guitarist in New York's Capital Region. According to a Metroland reviewer, Zemantauski is, "World class, a real player...a musician with astounding, breathtaking technique...and not at the expense of soul." Maria will be playing from 12:30 to 4:30 pm.

The cost is $5 for the sangria tasting + a complimentary glass; $5 for a full glass of the sangria of your choice + a bowl of chips & salsa; and $5 for an additional selection of foods.
The music, good company, and beautiful setting are all free!

As always, we will also be doing our regular wine tasting in addition to the sangrias. This will be an additional fee.

To go along with the sangria, Mexican Radio will be providing a selection of sensational food.

According to Wikipedia:

Sangria (Spanish: sangría; Portuguese: sangria) is a wine punch typical of Spain and Portugal (the word means "bleeding" in both languages). It typically consists of
- red wine,
- chopped or sliced fruit (often orange, lemon, apple, and/or peach; occasionally kiwifruit or banana),
- a sweetener such as honey, sugar, or orange juice,
- a small amount of added brandy, triple sec, or other spirits,
- gaseosa (carbonated water).

Variations:

Because of the variation in recipes, sangria's alcoholic content can vary greatly. The ingredients in sangria vary, particularly in the type of fruit used, the kind of spirits added (if any), and the presence or lack of carbonation.

White wine can be used instead of red, in which case the result is called sangria blanca. In some parts of southern Spain, sangria is called zurra and is made with peaches or nectarines [1]. In most recipes, wine is the dominant ingredient and acts as a base. In some regions of Portugal, cinnamon is also added with the sweetener, so that it can spice up the flavour.

Preparation consists of cutting the fruit in thin slices or small cubes, then mixing in advance all ingredients except for ice and carbonated sodas. After several hours in a refrigerator to allow time for the fruit flavors to blend with the rest of the ingredients, the ice and any last-minute ingredients are added and the drinks are poured. In both Spain and Portugal, sangria is served throughout the country during summer, and around the year in the southern and eastern parts of the countries.

A FAMILY FARM

Two Families. Two Stories. One Farm.

NOW AVAILABLE FOR FREE DOWNLOAD!

A Family Farm is the story of the farm at 1900 Route 66. From the late 1930s to 1970 the land was known as the Brisklea Farm. Run by the nationally recognized breeder Ralph Cooley and his wife Dot, the farm helped set the standard for the Ayshire cow. Cooley was locally known for his syrup which he made from the late 1930s all the way into the 1990s. But the farm was eventually sold and broken up, and the Cooleys retired. More than 30 years later Carlo and Dominque DeVito restored it to a small, working family farm now known as the Hudson-Chatham Winery.

The film first screened at the Chatham Farm Film Festival 2008 is now available at the following url's in sequence for free at Vimeo.

http://www.vimeo.com/1418520

http://www.vimeo.com/1418650

http://www.vimeo.com/1419526

http://www.vimeo.com/1465152

http://www.vimeo.com/1465279

25min 44 seconds
Produced and Directed by Carlo DeVito
Photography by Carlo DeVito, Ralph Cooley III, Dominique DeVito
Video by Carlo DeVito
Additional Video by Matt Weismantel and Dominique DeVito
Editing by Carlo DeVito and Dominique DeVito

Special thanks to Francis Zuccarello. Francis is an old friend and an exceptional commercial film editor who has edited such commercials as Gillette, Beyer, Macys, and many others. You can also watch Francis' moving tribute to his father, Anthony S. Zuccarello.

And have fun watching!