Cassis - The Forbidden Wine

Cassis was once the "forbidden wine." Black currants which is used to make Cassis were once very popular, but in the 20th century the U.S government banned them in almost all of the states. The reason was that black currant shrubs can host and spread a disease, the "white pine blister rust", which threatened the booming timber industry in the early 1900s.

In 1966, the federal ban on black currants was moved to individual States' jurisdiction. This led to many savvy states lifting the ban, as did the New York State in 2003 thanks to the efforts of the Currant Company and Greg Quinn. Other states lifting the ban were Oregon, Vermont and Connecticut, whereas others, such as New Hampshire, Massachusetts and Maine did not lift it as of 2007.

When we think of grape harvest, we think of fall however, black currants are harvested in July.  I recently had a discussion with Carlo DeVito of Hudson-Chatham Winery about Cassis and the production of it.

When do you pick the black currants?  July - we pick by hand.  It's hard long work.  One field worker can pick maybe two lugs in a day

How much black currants does it take to produce a bottle?  One lug makes about 1/2 a case of 375ML bottles.  Hand harvested, it's about one day's picking for every ten cases.  If you buy machine harvested the prices are much lower, and easier but the fruit is sometimes very bruised and some of the juice leaks before you can get it in the tub.  Regardless of how you pick, it takes a lot of fruit and the fruit is about the same size as blueberries, but the grow separately, not in bunches, so they have to be individually picked.

How is the Cassis produced?  We dump it in the tub and crush it by hand. We make it all by hand.  Slowly.  We take twelve weeks.  No brandy is added and we still reach 18% alcohol.   We hand mix everyday, punch down the cap twice a day.

Does Cassis age or is it released within the year it was produced?  You can age Cassis.  It will keep an incredibly long time.  People generally don't do vintages.

What is so special about Cassis?  Cassis is a wine that has tremendous flavor and tremendous acid.  It punches through chocolate, it sweetens wines, it's great over ice cream, or a flourless tort. It is fun to sip - it's beg fresh berries in a glass.

What do you like best about Cassis?  I love that it taste like a bunch of big purple sour dessert wine.  A combination of raspberry and blueberry with a tartness that is both complimentary to the sweetness, but also balances it out.  This is a powerful wine with immense flavor.  I love Cassis because it cuts back against rich food in a heart beat.  A big cheese is again complimented by Cassis. A glass of Cassis and a slice of dry cake or fruit tart is incredible, or just for sipping.

How to make your Champagne last

There has been a lot of talk since divers discovered what may be the oldest bottle of drinkable Champagne in the Baltic Sea 200 feet under water.  You can read about the find on  MSNBC bit.ly/bhJ2ba. The divers couldn't control themselves and popped the cork of the bottle they brought to the surface.  There tasting notes were sweet, with tobacco and oak.

The Champagne Bureau, which is the official U.S. representative of the Comite Interprofessionel du Vin de Champagne has given tips on "How to make your Champagne last."  I am sharing them with you.

How to make your Champagne last

Aging – Although Champagne has already reached maturity by the time it is released, you can successfully store it for years in your own home. Make sure that your bottles are kept in a cool, dark place (like a shipwreck!).

Chilling– We recommend keeping the bottle cool, ideally between 45-50 degrees. When you are ready to enjoy it, serve the Champagne well-chilled. A Champagne bottle usually reaches its ideal temperature after twenty minutes in a bucket filled with ice and water.

Opening– Start by cutting the foil and undoing the wire cage, with the bottle pointed away from your face. Always hold the cork in one hand and gently twist the bottle with the other. You will feel the cork easing out.

I want to thank the Champagne Bureau for sharing these tips with me.  

About Champagne Bureau

The Champagne Bureau is the official U.S. representative of the Comité Interprofessionnel du Vin de Champagne (CIVC), a trade association which represents the grape growers and houses of Champagne, France. The Bureau works to educate U.S. consumers about the uniqueness of the wines of Champagne and expand their understanding of the need to protect the Champagne name. For more information, visit us online at www.champagne.us. Follow us on Twitter at ChampagneBureau.

The People's Choice: Vote for your Favorite Hudson Valley Wine Label

Last month I was at the Face of Hudson Valley Wine Competition sponsored by Hudson Valley Wine Magazine. I wasn't judging, I was observing.  Now Hudson Valley Wine Magazine wants you to choose in the People's Choice: Face of Hudson Valley Wine.  All entries were upload by midnight July 21.  Now it's your turn to choose from the 20 best labels determined by the judges.  To see pictures of the judging  click here

Please click on vote now.  You may only vote once per day - one label out of the 20 for the People's Choice: Face of Hudson Valley Wine.

Whitecliff Vineyards 2009 Traminette

I am really liking these Traminette's produced in the Hudson Valley.  This is Whitecliff Vineyards 2009 Traminette and it a nice refreshing wine to have on a hot summer day.

On the nose I found hints of floral with a little rose aroma and lychee.   When I describe the Traminette it seems to usually have this lychee nose and taste.  Did you ever wonder what a lychee is?Lychee is a tropical fruit. It is primarily found in China, India, Madagascar, Nepal, Bangladesh, Pakistan, southern Taiwan, nothern vietnam, Indonesia, Thailand, Philippines and Southern Africa.  It is a fragranced fruit with a sweet taste.  The fragrance comes from the organic compound Rose Oxide (twocisroseoxide.) Rose Oxide contributes to the flavor of lychee that is found in Traminette and Gewurztraminer.

On the taste - it was pretty much lychee spice.  It rounded out with a little honey mid palate.  It finished with a lemon drop.

Bounty of the Hudson Wine Festival - This Weekend

This weekend is the Bounty of the Hudson Wine Festival.  This year it is being held at Warwick Valley Winery in Warwick NY. New this year - each of the Shawangunk Wine Trail wineries will be paired with a restaurant that will be preparing samples to pair with their wine. The restaurants will also be selling food as I understand it.  Here are the restaurant - winery pairings: Chumleys BBQ paired with Adair Vineyards; Jean Claudes Bakery paired with Applewood Winery; Bellvale Creamery paired with Baldwin Vineyards; Nobel Pies paired with Brimstone Hill Vineyards; Chef Shaun paired with Brotherhood Winery; Lady Finger Bake Shoppe paired with Glorie Farm Winery; Storm King Eatery paired with Palaia Vineyard; Sprout Creek paired with Stoutridge Vineyards; Landmark Inn (one day) Iron Forge Inn (one day) paired with Warwick Valley Winery & Distillery; Cafe Mio paired with Whitecliff Vineyard and Winery.


This is the only festival featuring only Hudson Valley Wines in one place. Save $5 on your wine taster tickets by using code HVWG (only good on advance ticket sales). This will be the last time I will be able to offer you specials for Shawangunk Wine Trail events.  So please take advantage of it.

Event registration for Bounty of the Hudson Wine Festival - Warwick Valley Winery powered by Eventbrite

There will be chef demonstrations this year by Chef Janet of the French Culinary Institute and music by E'lisa Jones on Saturday and Tim O'Donohou and the TMU Band on Sunday.

Other attending wineries are Millbrook Vineyards & Winery, Pazdar Winery, Robibero Winery, Cereghino Smith Winery, Clinton Vineyards, Hudson-Chatham Winery and Cascade Winery.

Here are pictures from last years Bounty that was held at Millbrook Vineyards & Winery.

Vinum Cafe at Brotherhood Winery

Twice I have had the opportunity to eat at Vinum Cafe located at Brotherhood Winery.  I just haven't had the time to write about it, so I apologize for putting it off. 

I usually tell people when they go out wine tasting to pack a picnic lunch.  Many of the wineries don't have food. Many people don't pack a lunch and wonder where they will be able to catch a bite to eat.  Look no further...Vinum Cafe has opened at Brotherhood Winery.

What is exceptionally nice is everything on the menu is under $12.95.  I've enjoyed a cheese burger and crab cakes at the Cafe.  My dining partner Colleen who happen to be with me both times enjoyed the chicken and mushrooms in a puff pastry and the salmon.  I seem to never have room for dessert and do want to try the Creme Brulee, as I heard it was very good.

There is a nice variety on the menu and the service is good.  The restaurant does have space for groups as well as a patio for outdoor dinning.

At the present time the restaurant only accepts cash, so make sure you bring enough as there is no ATM on site.

The Babysitter Travels Around the World

By Chrystal Corsino -aka "The Babysitter"

Saturday June 19 was spent once again on the Shawangunk Wine Trail, I was able to share it this time around with my friend Jess from Yonkers a first time wine trailer and my mom who opted to be our DD this time after some begging.

We were able to hit 7 wineries before exhaustion and headaches set in, the heat of the day eventually got the better of us no matter how much we hydrated ourselves, and monitored our tasting carefully. The seven wineries we made it to were Warwick Valley, Applewood, Palia, Brotherhood, Benmarl, Glorie and Adair.

Warwick Valley (Germany) use to be my favorite winery but for Jess it was a little disappointing because they did not feature two of there best wines in the tasting Harvest Moon and Black Dirt Red. We did enjoy the Frambrosie cider as always and the bratwurst was a new experience for all and something we can each say we tried once. The Pinot noir had no flavor just a little smoky on the finish and the Riesling was much drier than most others I have tried.

Applewood was Tahiti and they did an amazing job of getting into the day, the best decorated overall. The employees all had on awesome aprons and you really got an island feel. They paired there Summer Fields wine with there tropical fruit cold soup and curry chicken, a perfect pairing. They had changed there International Red since the last time I had tried it but it was still the perfect sipping red and would still be great for Sangria. Jess tasted the Ruby’s Kiss and was amazed at the flavor her exact reaction “ it tastes like smuckers”. Ruby’s Kiss as mom said would be great with a piece of pound cake vanilla ice cream on top with Ruby’s poured over it….yummy.

Palia (Italy) the cold pasta dish was amazing, they could have gotten into the theme a little more but as always the wines were amazing. The 2006 Merlot should not be missed it has a chocolate cherry flavor, I normally do not like merlot but highly suggest this one. As always there Mead and joyfully pink are perfect sweeter sipping ones for the summer days ahead. They always were very kind in washing up or glasses so the bees wouldn’t chase us down. Lastly the sign on there port a potty is hysterical and def true…. They definitely have the cleanest port a potties in the Hudson Valley.

Brotherhood (Morocco), the couscous and chicken had a lot to be desired but there wines as always are good. Jess had never had to Brotherhood and tried there Riesling and absolutely loved it. This Rielsing is right down the middle not super sweet but not dry and you can taste pineapple on the finish.

Pitstop- Mary Janes Ice Cream Bar, time for a break and a much need milkshake, if you are out on the wine trail Mary Janes on 9W should not be missed.

Benmarl (Cuba), ice cream really no matter how you explain it you could have come up with something better and more creative. The wines tasted again were the same as the pasta event in April except the Riesling and Sangria were bottled the day before and very fresh. There Dechaunac wine is amazing this is the perfect red wine smooth a little dry , a little sweet on finish and perfect for sipping or with a hearty meal.

Glorie (Mexico), excellent food. Spicy, noodles and corn of some sort. I only tried the Seyval way to dry for me, Jumpin Jazz and there peach wine. The peach wine was a first for me and it was pretty good but nothing here overly excited me.

Lastly Adair (Russia), tasting alone at this one, well mom did try the Kir Rouge a blackberry and red wine blend, perfect summer red and great to sip. Mom loved this winery as she had never been. She loves old country buildings. The Peche wine here is amazing one sip is like biting into a fresh peach just picked. Sweet and smooth.

The day all in all was great, perfect weather for a drive thru the Hudson Valley Countryside. Amazing views at many of the wineries. Jess enjoyed her first wine trial experience but like me in the beginning she likes the sweeter wines much more then the drier whites and red wines. My palette for wines keeps changing and this time I noticed it even more, many of the sweeter white and dessert wines are just to sweet for me. Even the honey wine is getting to be a tad to sweet, yet I still enjoy it. I did noticed unlike last years events the Wineries did not really change up what they were presenting to taste between Pasta Primo Vino and Around the World. This is a little disappointing. It’s what made me love the wine trail events and really made me get into wine last year as over these two events I was able to taste a variety of different wines from each of the wineries.

Wine Tasting Tips

Here are some wine tasting tips I am going to share with you this 4th of July week. In addition, always keep water with you in the car. Not only to clear your palate, but to keep you hydrated. 

Wine Tasting Tips

• Eat before you come to the tasting. There are many wines to try...the munchies provided are intended to help you try the wines with food and clear your palate.

• Drink water or eat bread to clear your palate.

• Be safe. Limit the amount you drink if you are driving.

• Be courteous to others who wish to taste. After receiving your pour, please step back from the tasting table to do your personal evaluation. Others can then step forward to receive a sample of wine. Step to the side to talk with the winery representative.

• Designate a driver or use public transportation.

A Lesson on Barrels

Ever wonder what gives the Pinot Noir the earthy taste. Was the finish on your Chardonnay buttery?One Chardonnay have a more buttery finish than the other. All these taste and aromas come from the Barrel.

Since new barrels impart more flavors to the wine than previously used barrels, the percentage of new barrels used by a winery each year is an important piece of information. It greatly affects the outcome of the wine. They will last three years before losing their primary “new oak” influence and about 5 years until it is virtually neutral as far as its influence.

There are three different kinds of oak barrels. Hungarian, French and American. A smaller barrel will leave a stronger impression. Another factor in the barrels is the degree of toast…light, medium or heavy.The choice of barrel and toast is one of the most important decisions a winemaker can make

There are 5 distinct flavor categories various kinds of oak contribute to a bottle of wine

• EARTHY: Ash, Mushroom, Shoe Box, Wet Cardboard, Musty, Leather.
• HERBACEOUS: Weedy, Dill, Mown Hay, Menthol, Grass, Tobacco.
• WOODY: Planky, Cedar, Sawdust, Pencil Shavings, Sappy, Green, Pine, Tar, Resin.
• ASTRINGENT: Harsh, Chewy, Bitter, Angular, Tannic, Drying.
• SPICY: Clove, Cinnamon, Coconut, Vanilla.

Within the 5 distinct barrel flavor categories, there are 7 flavors that can result from the toasting of the barrel.

• SWEET: Brown sugar, Bourbon, Cotton Candy, Chocolate, Maple Syrup, Butterscotch, Hot fudge, Caramel, Molasses, Honey, Toffee, Soy.
• CREAMY: Vanilla, Cream soda, Marshmallow, Lactic, Butter.
• YEASTY: Popcorn, Baked Bread, Bread stick, Cookie dough.
• NUTTY: Hazelnut, Walnut, Almond, Peanut butter,Coconut.
• ROASTED: Cedar, Graham cracker, Toasted bread, Coffee, Mocha, Cereal.
• SMOKY: Barbecue, Grilled Meat, Bacon, Sweet smoke, Burnt sugar.
• SPICY: Nutmeg, Cinnamon, Clove, Licorice, Anise.

A little cheat sheet:

• French oak tends to have a nutty flavor as well as vanilla
• American oak tends to be woody
• Hungarian oak has hints of Carmel

Now when you are drinking that bottle of wine aged for 4 years in French oak, see if you can identify all the categories and flavors. See if you can guess correctly what type of oak it was aged in.

Comedy in the Vineyard

Palaia Vineyards is putting on a Neil Simon play called "Rumors" July 8-11 at 7pm for $10/person on our outside stage under the tent.  


They have decided to just do funny plays in addition to their musical in August.  The theater troup performing is called "The Vineyard Comedy Players" and it is made up of some very talented people from theater groups all over the valley.  The troup did another Neil Simon comedy called "California Suite" 2 years ago on their stage that was very well received. 


 There is nothing better than sitting out under the tent with a view of the vineyard on each side of the stage, drinking a wonderful glass of wine and maybe some popcorn, and enjoying some live theater.  The director is Rich Aufiero, who has produced 24 shows for the Cornwall High School Drama club, and has worked in community theater for many many years. 


The play is a farce about 4 couples who come to an anniversary party only to discover there are no servants, the hostess is missing, and the host , who is the deputy Mayor of NYC has shot himself through the earlobe.  Things get complicated when, given everyone's upper-class status, they decide they need to do everything possible to conceal things from the police and media.  


There is a "wine break" between acts of course, to give you time to catch your breath from laughing.  Tickets are on sale now at the winery, or at the door. www.palaiavineyards.com or (845)928-5384.