Bread and Cheese Event, November 17, 2012

NOON TO 5PM SATURDAY!!!! COME ON DOWN!

Indulge in Select Artisanal Cheeses of the Hudson Valley from These Exceptional Creameries Sprout Creek Farm's cheeses are made from the nutritious and creamy (antibiotic and hormone free) milk of small herds of cows and goats that roam the pastures eating what they're supposed to eat - grass. This milk is nutrient rich, low in cholesterol, high in Omega 3s, and still retains proteins, minerals and vitamins necessary for good health. From the much-loved pastured animals to the cheeses lovingly crafted and aged, you are sure to "Taste the Difference a Little Grass Makes". The Creamery at Twin Maple Farm focuses on producing Hudson Red, a washed rind, raw jersey cow milk cheese which is sold nationally at top restaurants and specialty food stores. It recently won a Gold medal at the North American Jersey Cattle Association competition. All milk used for the cheeses comes from small, local, family-run farms that use no artificial hormones or antibiotics. Coach Farm remains faithful to the traditional methods of the French farmstead cheesemaker, turning out authentic, artisanal goat cheeses that were once found only in the remote villages of France. Coach Farm has over 900 French Alpine dairy goats, born and raised on our farm. The small, white-tiled creamery where we make our cheeses connects directly to the milking parlor. These cheeses, both fresh and aged, are premium cheeses served in many of New York's three and four-star restaurants, a number of whom identify them by name on their menus. Savor Some of the Best Baked Goods Ever! The folks at Bonfiglio & Bread in Hudson, NY, make breads and pastries that are truly inspired. Always fresh, always amazing, once you try Chef Gaby's breads, you will be hard-pressed to find anything comparable. Taste the Newly Released 2011 Baco Noir Reserve Casscles Vineyard Just in time for Thanksgiving, we are so proud to release the 2011 Baco Noir Reserve. This is the wine that inspired our passion for Baco. Made with the fruit from Steve Casscles' 16-year-old Baco vines in Athens, NY, this wine is light-bodied but multi-layered, rich with hints of bright cherry, blackberry, vanilla, and even some almond. The 2010 vintage was the only Hudson Valley wine to win a Double Gold Medal at this year's NY State Fair Wine Competition.

Taste the Newly Released Baco Noir Reserve 2011

 

Just in time for Thanksgiving, we are so proud to release the 2011 Baco Noir Reserve. This is the wine that inspired our passion for Baco. Made with the fruit from Steve Casscles' 16-year-old Baco vines in Athens, NY, this wine is light-bodied but multi-layered, rich with hints of bright cherry, raspberry, vanilla, and some spiciness in the finish. The 2010 vintage was the only Hudson Valley wine to win a Double Gold Medal at this year's NY State Fair Wine Competition.

 

Limited amount bottled, so come on down asap!!!!

Hudson-Chatham Fall Winery Dinner November 10, 2012 SEATS STILL AVAILABLE

Fall Winery Dinner

Saturday, November 10
6:30 - 9:30 pm

SEATS ARE STILL AVAILABLE...LIMITED...FIRST COME FIRST SERVED...SO TO SPEAK

Our final winery dinner of the year promises to be one of the very best as we serve up a selection of international dishes (including paella!) to pair with a variety of our wines. There will be multiple courses with multiple pairing possibilities, so you learn lots about the wines. We'll be debuting the Baco Reserve and Leon Millot. Seating is limited, so make your reservations now. Cost is $75/person ($65 for case club members). Email Dominique by clicking here.

Scenes From an Autumn Harvest 2012

 

Just yesterday we pressed the last of our wines for the year. All that is left is the marc for the grappa....which we won't do for a while yet. Many of the first of the wines were racked and put into oak. At the high point of the season, the crush pad was chocked with barrels, totes, presses, destemmers, hoses, and everything else. Stepping from one spot to another was almost impossible. And water was everywhere. After yesterday, many of the stories are behind us.

 

 

The year began with an early and turbulent spring (remember 90 degrees in March and frost in April?), and ended hot and dry...and three to four weeks early. Instead of taking a vacation on Labor Day weekend, we were harvesting. This harvest came in fast and furious. And it should be one for the record books.

 

 

We want to take this time to say thank you to friends, family, neighbors, and staffers all of whome contributed to this incredible Herculean effort that it takes each year to get each vintage into the barn. It's a lot of back-breaking work. It's a lot of monotony. And in the end, it's a lot of fun!

 

Long hours. Lot's of sweat. Big lunches. Lots of laughs.

 

And it's also great to see our sons, and their friends, growing up and making a very, very valuable contribution to the farm - yes, sometimes against their will - but it is very much valued, and very much appreciated.

Again, we want to thank everyone, pictured here or not. Thanks for a great 2012 harvest. The wines promise to be fantastic. You can come next year to try the 2012s, but of course, in the next few weeks, you can try a whole lot of 2011s!!!!

Come on down!!!!

Hudson-Chatham Introduces New White Balsamic Vinegar

 

We've just released our first new batch of White Balsamic Vinegar! Here's a picture of the bottles on the labeling rack!

According to recipetips.com -
"A version of Balsamic vinegar that is made with white wine vinegar and grape must (fresh pressed juice with seeds and skins). Traditional balsamic vinegar is made with red wine vinegar, thus providing a deep reddish color which may add a undesirable tint to the food being dressed. The white variety is often used when the color of white sauces or foods will be adversely affected by the dark brown color of traditional balsamic vinegar. White balsamic vinegar is milder and less sweet than regular Balsamic vinegar and is often considered more suitable for use with salad dressings, since it does not have a strong flavor that can be overpowering when used on salad greens."

Our White Balsamic is aged in French Oak, and is made from our estate Seyval Blanc!

And taste?

Thick, golden, and honey colored, this thick sweet vinegar is an absolute winner! Sweet golden raisins and honey and apricot dissolve into a bright, tart vinegar finish. A lovely nose. This is a whole new taste experience - how would we desribe it? - very much like ice wine vinegar. How will you describe it? Fantastic!!!

Come on down and try some!