Friday, April 20, 2012


THE FIRE ISLAND COOKBOOK by Mike DeSimone and Jeff Jensen (The World Wine Guys) was just published by Simon & Schuster. On pages 132 adn 133, along ith a fabulous recipe for Peppercorn Brined Porkchops, the wine recommended is Hudson-Chatham Cabernet Franc!

"Saddle leather and cassis join forces in this lucious full-bodied red from the Hudson Valley," wrote DeSimone and Jensen.

It's a wonderful cookbook filled with mouth watering recipes and beautiful food photography. It's wam and sunny in these pages! Let the summer fun begin!

We love the World Wine Guys! Thanks!

Wednesday, April 18, 2012


The New York Cork Report's most recent round table review included two Hudson-Chahham Baco Noirs!

You can read the whole article at:

Friday, April 13, 2012

This Saturday experience the true artisanal wine and cheeses of Hudson Chatham Winery

Owner,Carlo DeVito, Saturday, April 14th 5-7pm
EMPIRE STATE CELLARS at Tanger Outlets in Riverhead, NY!

The Hudson-Chatham Winery is the dream of Carlo and Dominique
DeVito, both publishing professionals who

Carlo and Dominique have long shared a love of wine.
This exciting new winery, which specializes in small hand-made batches of wine,
is dedicated to the richness of the Hudson River Valley, particularly its wine,
agriculture, literature, art, history, and many other attractions that make it a
rich and special region. The Hudson-Chatham Winery, located between the
historic towns of Hudson and Chatham, is the first winery in Columbia

As well as creating fine artisanal wines, the DeVito family (including two dogs),
and many valued friends, have worked hard restoring the winery's grounds and its
prestigious circa 1780 farmhouse. The winery features hand-crafted wines,
cheeses and desserts.

Carlo DeVito is a long time wine lover, and author of books and magazine articles. He is the author of
Wineries of the East Coast. He has traveled to wine regions in California, Canada, up and down the East coast,
France, Spain and Chile. He was also a publisher at
Running Press Book Publishers, where he published books from Wine Spectator, as well as books with
Greg Moore (of Moore Bros.), Matt Kramer, Howard Goldberg, and many other wine writers. He is currently VP, Editorial Director of Sterling Epicure where his
authors also include Kevin Zraly, Oz Clarke, Tom Stevenson, Terry Walters, The Fabulous Beekman Boys, and the Edible Communities cookbook program.

Mr. DeVito has also been the editor of many successful traditional trade books,
including Strange Fruit by David Margolick, On the Shoulders of Giants by
Stephen Hawking, and three titles by Malachy McCourt

He is also the author of more than 15 books, including his highly acclaimed
biographies of D. Wayne Lukas, Wellington Mara, Yogi Berra, and Phil Rizzuto.

These are some of elegant and unique small batch wines Hudson Chatham Winery produces:

2010 Baco Noir Old Vines Mason Place
Vineyards Pultney Farms

This wine comes from vines that
are more than 60 years old. The berries are dark and ripe. The wine is all
handmade, and unfiltered and unfined. It's aged in French oak barrels. The major
profile of this wine is it's deep dark sour cherry flavor, with hints of plum
and prune, and big whiffs of vanilla and fallen leaves. A medium palate wine,
this is a soft approachable red that has become one of the signature wines of
the Hudson-Chatham stable.

Chelois Casscles Vineyards
This is one of the crown jewels of the Hudson-Chatham line. A soft, cherry flavored red table wine made from Chelois grapes. Grown on a small parcel, this wine is handmade, unfiltered,
and unfined. Hudson-Chatham Chelois features a bright red cherry profile, with gentle touches
of vanilla and fallen leaves. A exquisite red wine comparable to a light Burgundy Pinot Noir.

The Hudson Chatham Cheddar line will be available to taste and for purchase. They are
normally only available at Hudson Chatham Winery. Another exclusive for ESC fans.

We are excited to have the very talented Carlo DeVito here as our guest, and look forward to
seeing you Saturday evening.

Wednesday, April 11, 2012


Now, I will begin by saying that I am not an expert, but that in recent years I have learned more about the art of waxing than I had in previous. As a young man, and then later as a husband, I had not had the opportunity or need to wax. So up until recently, I knew little about the procedure. However, these days I am a wax man, and proud of it.

People have different things they either like or don’t like about waxing. Certainly, the smooth, sexy baldness of waxing is very erotic. The glossiness of the skin. The way it feels under your fingers. The absolutely tingly feeling one gets when they touch it for the first time. Let’s be honest, there is nothing like the first time you experience wax.

Of course, the extremely pleasure has its down sides as well. There is nothing tougher than removing wax. It can be downright painful, and doesn’t quite seem so sexy when you have to peel it off.

I can’t lie. I am into wax. There is nothing sexier than wax. I prefer to do my waxing alone. I know some people like to have company. But I prefer to do it when no one else is around, you else you lose concentration. I find I have a better experience when I am alone. Ironically, there’s nothing I like to show off more than when I am done. I’m very proud of my technique, and love to show it off to anyone who wants to see it.

But here are a few things I have learned about waxing:

1. You must let all the wax melt completely. You can’t do it properly when the wax is still lumpy.

2. Beads suck. They melt faster, but the quality is not as good.

3. You have to buy the big, brick size block of it. And it has to be rock hard.

4. Break the wax up into chunks.

5. Never use direct heat. Place the chunks into an old coffee can – large preferably. Always use a double boiler method. Don;t use small things like coffee mugs like I did the first time. Too much time refilling the mug and waiting for it to melt. This makes the process painfully long.

6. Always buy a cheap pan to melt the wax in. Because basically the wax will ruin the pan. Buy a cheap one at the dollar store.

7. A glossy red wax is simply the sexiest. Hands down. The French taught us that, and we have to be honest with ourselves….it simply looks best.

8. It’s important to develop your technique so you get good, clean lines on your coverage. Nothing worse than a sloppy job. It looks terrible, and you don’t
want to have to apply twice. Nothing hurts more than trying to apply it twice.

9. Give the wax time to cool are harden. There is nothing more tempting than to want to touch the covered area. You cannot touch! Wait for it to cool, no matter how much you want to touch. It’s both painful and exhilarating…the patient, experienced waxer knows this.

10. The first time you wax, you will mistakes. People will laugh, and you will feel ashamed. But in the end, every botches something their first time.

11. Hot wax burns. Feel the burn. Love the burn.

12. There is never a prouder moment when you’ve done it right. You will want to show everyone!

Hope these tips were helpful!!!