CHRISTOPER MATTHEWS LOVES
HUDSON-CHATHAM CHELOIS


Chris and Kathryn Matthews

Christopher Matthews is a well respected wine writer, published in numerous pubications, and was recently asked to be a judge at the 2012 Hudson Valley Wine & Spirits Competition sponsored by the HVWGA. He recently wrote about that state of the Hudson Valley with some of his favorites from the competition in an article entitled, "Best Hudson Valley Wines Right Now."



Matthews called out wine "notable," writing, "Hudson-Chatham’s delicious, medium-bodied and food-friendly Gold medal-winner, the 2008 Chelois."

Matthews finished his column writing, "the top wines from this competition clearly show that quality wines can be produced in the Valley, and they set a high bar for the local wineries."

Read the whole article:
http://upstatedowntownny.com/2011/09/25/best-hudson-valley-wines/

SERIOUS EATS LOVES
HUDSON-CHATHAM EMPIRE RESERVE



Serious Eats is a very popular and highly ranked and acclaimed food and drinks blog. It's one of the hottest out there. A wonderful notice of recognition for the Hudson Valley.

5 Hudson Valley Wines to Taste This Fall
Sep 13, 2012
Seriouseats.com
Pameladevi Govinda

The Hudson River region of New York produces a number of notable wines made from French hybrids, essentially a cross of Vitis labrusca (the species of grapevine native to North America) grapes and Vitis vinifera (the more familiar European species). The area has a centuries-old custom of growing grapes and making wine—Brotherhood Winery was established in 1839 and is the nation's oldest continuously operating winery—but it's the new wave of winemaking that shows promise. Here are 5 Hudson valley wines to seek out this fall, whether you're up north to view fall foliage or just looking for interesting bottles in local NY stores.

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Hudson-Chatham Winery Empire 2009
From a winery that is pretty far north up the Hudson Valley, this is a blend of Merlot from Long Island, Cabernet Franc from the Finger Lakes and Baco from the Hudson Valley. Unfiltered and un-fined, the wines are blended and then aged in three separate lots: French oak, American oak and stainless steel. When the wine is almost two years old, it is blended, bottled and aged for another six months before release. Think of this wine as a Bordeaux-style blend with a little local character.

About the Author: Pameladevi Govinda is a New York-based freelance writer whose contributions have appeared in Imbibe, Vibe, Decanter, Daily Candy, Spain Gourmetour and more. She has also worked and written for some of New York's best wines shops including Astor Wines & Spirits and Chambers Street Wines. She currently writes and sells wine for Thirst Wine Merchants in Brooklyn's Fort Greene area. Thanks to the The New York Wine & Grape Foundation for the recent tour of the region.

Read more at:
http://drinks.seriouseats.com/2012/09/best-hudson-valley-wines-new-york-state.html?ref=title