Raise a Glass to 25 Years of the Hudson Valley Wine & Food Festival

Mark your calendars: September 12–13, 2026, at the Dutchess County Fairgrounds in Rhinebeck, NY

Some events become traditions.

Others become part of your life.

For me, the Hudson Valley Wine & Food Festival is both.

This year marks the festival's 25th Anniversary, and I couldn't be more excited to celebrate this incredible milestone. I've been part of the festival since its second year, and watching it grow from a wonderful regional event into one of New York's premier wine and food festivals has been an amazing journey.

Every August, I find myself counting down the days until the weekend after Labor Day. It's a weekend filled with great wine, delicious food, passionate people, and reconnecting with friends from throughout New York's wine industry. It truly has become one of my favorite weekends of the year.

A Festival That Celebrates New York

One of the things I love most about the Hudson Valley Wine & Food Festival is that it showcases so much of what makes New York special.

Yes, you'll find outstanding wineries from the Hudson Valley, but you'll also have the opportunity to taste wines from wine regions across the entire state—from Long Island to the Finger Lakes, Champlain Valley, and beyond.

Whether you're looking for your next favorite Riesling, Cabernet Franc, sparkling wine, or a grape you've never heard of, you'll find it here.

Even better—you can purchase bottles directly from the wineries to take home and continue the experience.

Not Just for Wine Lovers

Think the festival is only for wine drinkers?

Think again.

Local distilleries will be pouring exceptional spirits, craft breweries will be serving their latest brews, and there's something for everyone to discover.

No matter what you enjoy sipping, you'll leave having tasted something new.

Come Hungry

Of course, no wine festival would be complete without fantastic food.

The festival features an outstanding lineup of food vendors and food trucks serving everything from quick bites to gourmet specialties.

And if you enjoy watching talented chefs in action, you're in for a treat.

This year's culinary demonstrations feature an incredible lineup:

• Chef Vincent Tropepe – Award-winning author, hospitality leader, and five-time culinary gold medalist.
• Chef Marcus Guiliano – Nationally recognized champion of sustainable, farm-to-table cuisine.
• Chef Ric Orlando – Two-time Chopped champion.
• Chef J. Jackson – Competitor on Beat Bobby Flay and Cutthroat Kitchen.

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A Special Milestone for Me

The festival has also played an important role in my own wine journey.

Back in 2010, I brought the Hudson Valley Wine & Spirits Competition to the festival because there is no better home for it. If you're going to celebrate the best of what Hudson Valley wineries are producing, you do it in front of the people who love this region's wine most. That partnership has stuck, and every year the competition gets to shine a spotlight on the incredible winemaking happening right in our backyard.

Today, the competition has grown to include wines, spirits, and cider from across the region and remains one of the highlights of the festival weekend. It's incredibly rewarding to see producers receive recognition for their hard work while introducing festival attendees to award-winning local beverages.

Join Me for My Seminar

If you're attending on Saturday, I'd love to see you at my seminar:

The Tale of Two Traminers: Traminette vs. Gewürztraminer

We'll explore the fascinating relationship between these two aromatic grapes, discover how they're connected, how they're different, where they thrive, and—of course—taste through what makes each one unique.

Whether you're a longtime wine enthusiast or simply curious to learn something new, I promise you'll leave with a greater appreciation for both grapes.

I hope to see you there as we celebrate 25 years of one of New York's greatest wine and food traditions.

Thank You to the Team Behind It All

An event like this doesn't happen by accident.

A heartfelt thank you goes to Michael and the entire team at WineRacks.com for their dedication and vision over the past 25 years. Their commitment has helped transform the Hudson Valley Wine & Food Festival into one of New York's signature food and wine events.

Their hard work creates an unforgettable weekend for wineries, distilleries, breweries, food vendors, chefs, exhibitors, volunteers, and thousands of attendees every year.

Congratulations on 25 incredible years!

Plan Your Visit

Hudson Valley Wine & Food Festival
September 12–13, 2026
Dutchess County Fairgrounds
Route 9, Rhinebeck, NY

Whether you're coming for the wine, spirits, craft beer, incredible food, chef demonstrations, or wine education, this is a weekend you won't want to miss. Gather your friends, make a day (or weekend) of it, and join us as we celebrate 25 years of one of New York's premier food and wine events.

Purchase your tickets here: https://www.hudsonvalleywinefest.com/tickets-2

Wine of the Week: Benmarl 2024 Estate Grown Chardonnay

 After spending an afternoon canning pickles, standing over a hot stove, sterilizing jars, watching the clock for processing time. By the end of it, I wasn't looking for anything fancy. Just a glass of something good to help me unwind. I reached for the 2024 Benmarl Estate Grown Chardonnay.

One sip in, and I wasn't in my kitchen anymore. Benmarl's tasting room sits high above the Hudson River, and that view came right back to me — one of the best in the Hudson Valley.

That's one of the things I love most about wine. It has the remarkable ability to bring back memories and transport you to places you've enjoyed.

The 2024 Estate Grown Chardonnay opens with delicate aromas of white flowers before revealing flavors of crisp green apple and juicy stone fruit. While this Chardonnay is beautifully fresh, it also has a gentle, rounded creaminess that gives the wine wonderful texture without overwhelming the fruit. It strikes that balance between freshness and richness that makes you want another sip.

It's an easy wine to enjoy on its own after a long day, but it would also pair beautifully with roasted chicken, grilled seafood, creamy pasta dishes, or a simple cheese board featuring local cheeses.

About Benmarl Winery

Perched high above the Hudson River in Marlboro, New York, Benmarl Winery is home to the oldest continuously producing vineyard in the United States, with roots tracing back to grape breeder A.J. Caywood's plantings in 1877. The name comes from the Gaelic "ben" (hill) and "marl" (the soil found on the property), given by artist and owner Mark Miller when he took over the land in the 1950s. Today the winery is owned by the Spaccarelli family and holds New York Farm Winery license number one — a fitting distinction for a place that's been growing grapes on this hillside for well over a century.

Beyond the wines themselves, Benmarl has become a destination thanks to its breathtaking panoramic views of the Hudson River, making every visit as memorable as the wines in the glass.

After an afternoon spent preserving the summer harvest, this Chardonnay was the perfect way to slow down, relax, and enjoy a quiet evening.

Have you visited Benmarl Winery? If you have, I'd love to hear what wine you enjoyed while taking in that unforgettable Hudson River view.

 

Grape of the Month: Jacquère – Discover France's Hidden Alpine White Wine

There are grapes that dominate wine lists, and then there are grapes waiting to be discovered. Jacquère firmly falls into the second category.

If you've been following me for a while, you know I love introducing wines that fly under the radar. Jacquère is one of those hidden gems that makes you wonder why more people aren't talking about it. Crisp, refreshing, mineral-driven and incredibly food-friendly, it deserves a place in every summer wine rotation.

Welcome to Savoie: France's Alpine Wine Country

When most people think of French wine, Bordeaux, Burgundy or Champagne immediately come to mind.

Savoie (pronounced Sav-wah) is different.

Nestled in eastern France along the borders of Switzerland and Italy, Savoie sits among the breathtaking French Alps. This mountainous region is better known for skiing, hiking and fondue than wine, which is one reason its wines remain such a wonderful secret. Most of the production is enjoyed locally, meaning relatively little makes its way to export markets.

If you've ever spotted a bottle with a white cross on a red background, that's a nod to Savoie's flag — the same design as Switzerland's, a little reminder of just how close these vineyards sit to the Alps.

The vineyards are planted on steep mountain slopes where they soak up sunshine during the day while cool Alpine nights preserve freshness and vibrant acidity. These dramatic temperature swings allow grapes to ripen slowly while maintaining their lively character.

You'll see the wine bottled under village names like Abymes, Apremont, Chignin, Cruet, Chautagne and Jongieux — each one coaxing a slightly different personality out of the same grape.

The Terroir: Mountains Shape Everything

Everything about Jacquère's character comes down to where it's grown. The vineyards typically face south, angled directly toward the Alps to soak up as much daytime sun as possible. But once the sun goes down, temperatures drop fast — those cool mountain nights are what preserve Jacquère's signature zippy acidity and keep the alcohol refreshingly low (most Jacquère wines land around 11–11.5% ABV).

The soil is largely clay and limestone, with plenty of marl (a limey clay) mixed in from the region's ancient glacial and geological history. Vineyards like Abymes and Apremont sit on gently sloping, cool clay-rich marl and tend to look east, while a cru like Chignin sits on steeper, warmer limestone scree, giving its wines a bit more richness and depth. That combination of limestone soil, big daily temperature swings, and strong alpine sunshine is exactly why Jacquère tastes the way it does: pale, precise, and quietly complex.

Meet Jacquère

Jacquère is the most widely planted white grape in Savoie and has been cultivated here for centuries.

Unlike heavily aromatic varieties that immediately announce themselves, Jacquère is subtle and elegant. It lets its terroir shine.

Expect flavors such as:

• Green apple
• Pear
• Lemon zest
• White flowers
• Fresh herbs
• Wet stone
• Alpine minerality

Most examples are light-bodied with moderate alcohol, bright acidity and a clean, refreshing finish that keeps you reaching for another sip.

This is the kind of wine that doesn't overwhelm your palate—it refreshes it.

More Than Just Still Wine

While most people associate Jacquère with crisp still white wines, it's surprisingly versatile.

You'll find it in:

Still Wines
The classic expression. Fresh, vibrant and wonderfully mineral-driven.

Crémant de Savoie
Jacquère often plays an important role in traditional method sparkling wines, contributing freshness and delicate citrus notes.

Why Jacquère is Perfect for Summer

Some wines are built for warm afternoons on the porch, lakeside picnics or seafood dinners.

Jacquère checks every box.

Its lively acidity refreshes without feeling sharp, while its modest alcohol makes it an easy companion on hot days. Instead of overwhelming food, it enhances it.

It's a wine you can sip slowly while watching the sunset—or enjoy over a long lunch with friends.

Food Pairings

One of Jacquère's greatest strengths is its versatility at the table.

Try it with:

Seafood

• Oysters
• Shrimp
• Scallops
• Grilled white fish
• Crab cakes

Cheese

• Goat cheese
• Gruyère
• Comté
• Raclette
• Fondue

Summer Meals

• Grilled chicken
• Lemon herb pasta
• Fresh salads
• Vegetable tarts
• Quiche

Picnic Favorites

• Charcuterie
• Prosciutto and melon
• Cold roast chicken
• Fresh fruit

Its bright acidity also makes it a wonderful match for dishes featuring herbs, citrus and lighter cream sauces.

Jacquère reminds us that some of the world's most exciting wines aren't the famous ones—they're the local specialties quietly thriving in places like the French Alps.

So the next time you spot a bottle from Savoie on a wine list or retail shelf, don't hesitate.

Take the road less traveled.

Wine of the Week: Mas Macià Xarel·lo

 

If you've ever enjoyed a glass of Cava, chances are you've tasted Xarel·lo—even if you didn't realize it.

Xarel·lo is one of the three traditional grapes that form the backbone of Spain's classic sparkling wine, alongside Macabeo and Parellada. It brings structure, freshness, and the ability to age gracefully, making it indispensable in quality Cava. Yet, despite its importance, it's surprisingly rare to find Xarel·lo bottled on its own as a still wine.

So when I spotted Mas Macià Xarel·lo, I didn't hesitate. It was coming home with me.

A Hidden Gem from Catalonia

Mas Macià is located in Penedès, Catalonia's premier wine region and the heart of Cava production. While sparkling wine may be what the region is famous for, many producers have been showcasing just how expressive the area's native grapes can be when allowed to shine on their own.

Xarel·lo thrives in Penedès' Mediterranean climate, where warm sunny days, cooling evening breezes, and limestone and slate-influenced soils help preserve the grape's naturally bright acidity while developing wonderful complexity.

As a still wine, Xarel·lo reveals a completely different personality than it does in sparkling wine.

In the Glass

The first sip offered a beautiful slate minerality that carried through the finish. Bright Meyer lemon notes added freshness without becoming overly tart, while the wine remained light, crisp, and incredibly refreshing. It isn't flashy—it doesn't need to be. Instead, it's elegant, balanced, and quietly confident.

Tasting Notes

• Slate minerality
• Meyer lemon
• Crisp citrus
• Fresh, clean finish
• Light-bodied with lively acidity

Porch Wine...Until Mother Nature Had Other Plans

This bottle was opened on our front porch, one of my favorite places to unwind with a glass of wine during the summer. We watched dark clouds roll in as a summer storm slowly approached. At first, it was relaxing, the distant thunder, and a refreshing glass of Xarel·lo.

Then the weather became a little more exciting than expected.

That relaxing summer storm quickly escalated into a tornado warning, which convinced us it was probably time to move the evening indoors.

The storm eventually passed, and we finished the bottle safely inside, grateful that the only thing swirling in our glasses was the wine.

What to Pair with Xarel·lo

Its vibrant acidity and mineral character make Xarel·lo an excellent food wine.

Try it with:

• Grilled shrimp or scallops
• Grilled chicken with lemon and herbs
• Goat cheese
• Summer salads
• Vegetable tarts
• Paella
• Simply grilled white fish

 

Have Restaurants Lost Their Minds? Why I'm Saying No to $25 Glasses of Wine

"Wine isn't just another item on the menu. It's part of the conversation, the celebration, and the memories we make around the table."

This week I read an article in *The Drinks Business * "US restaurants pushing wine markups to six times cost" discussing the rising cost of wine in restaurants. According to the article, some restaurants are marking up wine as much as six times their cost. Six times.

I had to read that twice.

Then I found myself thinking less about the numbers and more about my time in the restaurant business and our wine list.

More Than Chardonnay and Cabernet

Of course, we carried Chardonnay, Cabernet Sauvignon, Pinot Noir, Pinot Grigio, and Sauvignon Blanc. You have to have a few of those. Guests expect those wines.

But I wanted our wine list to be about discovery.

I wanted people to try Grüner Veltliner instead of another Chardonnay.

Maybe Tannat instead of another Cabernet.

I didn't want the wine whether by glass or bottle to break the bank but it had to be good.

When Did Wine Become a Luxury Item?

The article pointed out something that really struck me.

For decades, there was a fairly common rule of thumb in the restaurant business: the revenue from selling the first glass of wine often covered the wholesale cost of the bottle. The remaining glasses generated profit.

Was every restaurant the same? Of course not.

But today we're seeing something very different.

Some restaurants are charging two, three—even six times their cost.

And honestly?

I'm not paying $25 for a glass of Jordan Chardonnay.

Jordan makes a beautiful Chardonnay.

This isn't about the wine.

It's about value.

I Understand Restaurant Economics

Before anyone says, "You don't understand what restaurants are dealing with," let me stop you.

I do.

I've lived it.

Food costs are higher.

Payroll is higher.

Insurance is higher.

Utilities are higher.

Everything costs more than it did five years ago.

Restaurant margins have always been razor thin.

I understand every one of those challenges because I've signed those checks.

But just because something costs more to operate doesn't mean every increase should be passed along to the guest. (such has merchant fees, but that's a topic for another discussion)

At some point, you have to ask yourself whether you're pricing people out of the experience.

People Aren't Ordering Less Wine Because They Don't Like Wine

They're ordering less because they don't see the value anymore.

Think about dinner for two.

A couple of appetizers.

Two entrées.

Dessert.

Tax.

Tip.

Add a bottle of wine and suddenly you're looking at $250 or $300 for a night out.

Or maybe they skip the bottle and order two glasses.

Now those two glasses cost almost as much as buying the entire bottle at a wine shop.

Consumers aren't stupid.

They're doing the math.

They're deciding to have a glass of wine before they leave home.

Or they're skipping wine altogether.

And restaurants wonder why wine sales are declining.

Hospitality Isn't About the Highest Margin

One of my favorite moments at Trio North Wildwood wasn't when someone ordered the most expensive bottle on the list.

It was when someone trusted me enough to say,

"What do you recommend?"

That's hospitality.

Sharing knowledge.

Creating confidence.

Helping someone discover a new favorite wine.

Building relationships.

That's something no spreadsheet can measure.

Wine Should Invite People In

Wine has always been about sharing.

Sharing a meal.

Sharing stories.

Sharing laughter.

Creating memories around a table.

It should never feel like something you need to finance.

I'd much rather see a restaurant sell three reasonably priced bottles during an evening than one overpriced bottle that leaves guests wondering whether they'll come back.

Because those guests will return.

They'll tell their friends.

They'll trust your recommendations.

They'll order dessert.

Maybe another glass.

That's how you build loyal customers.

Not by making people feel like they've been taken advantage of.

My Hope for Restaurants

I genuinely want restaurants to succeed.

They're part of the fabric of every community.

But I also hope more restaurants remember that wine isn't just another revenue stream.

It's part of the guest experience.

Offer affordable bottles.

Create wine flights.

Introduce guests to grapes beyond the usual suspects.

Teach them something.

Make wine fun.

Make it approachable.

Make it memorable.

Because at the end of the day, people don't remember what percentage markup was on the bottle.

They remember who they shared it with.

And that's what hospitality has always been about.

I'd love to hear from you.

Have restaurant wine and cocktail prices changed the way you dine out? Are you still ordering a bottle with dinner, choosing a glass, or skipping alcohol altogether?

Join the conversation in the comments. I have a feeling I'm not the only one asking this question.

Click here to read the article referenced https://www.thedrinksbusiness.com/2026/07/us-restaurants-pushing-wine-markups-to-six-times-cost

Wine of the Week: Freixenet Elyssia Gran Cuvée Cava

If you had asked me years ago what I thought of Freixenet, I probably would have smiled and pictured that familiar black bottle of Cava sitting on the liquor store shelf. It was inexpensive, reliable, and, let's be honest, one of those bottles many of us picked up when you were young and broke.

So when I received a bottle of Freixenet Elyssia Gran Cuvée as part of my Certified Cava Educator course, I had to admit I was a little skeptical.

My first thought?

"Well...it has to be good if they included it in the certification program."

I tucked the bottle away until a weekend trip to Plymouth, Massachusetts, to visit my high school friend Sharon. Mother Nature had other plans for us that Saturday. Rain kept us indoors, so we decided to make the best of it by baking a blueberry galette and, of course, popping the cork.

A Different Side of Freixenet

This wasn't the Freixenet I remembered.

Elyssia is produced as Freixenet's premium expression of Cava, and the name itself sets the tone. Derived from the Latin word Elysium, Elyssia means "a state of absolute happiness" or "paradise." After tasting it, I'd say the name fits beautifully.

The wine is a blend of:

• Macabeo
• Parellada
• Chardonnay
• Pinot Noir

This combination gives the wine both traditional Cava character and a bit more richness and elegance than many people expect from the brand.

In the Glass

Freixenet Elyssia Gran Cuvée pours with a lively, persistent stream of tiny bubbles and offers an inviting floral bouquet.

On the palate it was surprisingly elegant, featuring:

• Creamy mouthfeel
• Acacia blossom
• Bright citrus fruit
• A delicate hint of strawberry
• Fresh acidity that keeps everything balanced

The wine spends a minimum of 10 months aging on the lees, giving it that lovely creamy texture while still maintaining freshness and vibrant fruit.

Pairing It with a Rainy Afternoon

Our homemade blueberry galette made for a wonderful rainy-day project, and the Cava paired nicely with it.

That said, I couldn't help thinking the wine would have been even better alongside a peach galette or one featuring red fruits like strawberries, raspberries, or cherries. Those flavors would have echoed the wine's subtle strawberry note and allowed both the dessert and the wine to shine a little brighter.

Of course, sitting in the living room catching up with a lifelong friend may have been the best pairing of all.

Wine Facts

Wine: Freixenet Elyssia Gran Cuvée Cava

Region: Penedès, Spain

Classification: Cava

Grapes:

• Macabeo
• Parellada
• Chardonnay
• Pinot Noir

Aging: Minimum 10 months on the lees

Tasting Notes:

• Acacia blossom
• Citrus fruit
• Hint of strawberry
• Creamy mouthfeel
• Fine persistent bubbles

Food Pairings:

• Peach galette
• Strawberry tart
• Triple cream cheeses
• Roast chicken
• Seafood paella
• Grilled shrimp
• Brunch favorites

Wine of the Week: Fjord Vineyards 2025 Hudson River Region White Gamay Noir

 There's something special about ending the day on my front porch with a glass of wine in hand. This summer, my porch has become my favorite tasting room. It's the perfect spot for people-watching, enjoying the evening breeze, and admiring my hydrangea bush as it slowly begins to wind down for the season.

This week's wine fit that moment perfectly.

The 2025 White Gamay Noir from Fjord Vineyards is one of those wines that makes you stop and think, "Wait...this is made from the Gamay Noir grape?"

Most people associate Gamay Noir with the light, fruity red wines of Beaujolais. It's known for bright red berry flavors, lively acidity, and easy drinkability. But here, winemaker Matt Spaccarelli takes the grape in a completely different direction.

Instead of allowing the juice to spend time on the skins—as is done for red wine—the grapes were whole-cluster pressed directly into stainless steel tanks. Because the juice never had contact with the skins or seeds, it extracted virtually no color or tannins. After aging for one month in stainless steel, the wine was filtered and bottled, resulting in a beautifully fresh and expressive white wine made entirely from a red grape.

It's a reminder that winemaking is just as much about technique as it is about the grape itself.

In the Glass

On the palate I found:

• Crisp pear
• Bright lemon zest
• A delicate floral note
• Distinct slate minerality
• Refreshing acidity that keeps you reaching for another sip

The stainless steel fermentation preserves the purity of the fruit while allowing the mineral character to shine through. It's clean, energetic, and incredibly refreshing.

Food Pairings

Its bright acidity and mineral backbone make it a versatile food wine. I'd pair it with:

• Grilled shrimp or scallops
• Goat cheese
• Summer salads with citrus vinaigrette
• Lemon herb chicken
• Simply grilled vegetables

Or do what I did—pour a glass, head to the porch, and enjoy it without any food at all.

About Fjord Vineyards

While their tasting room is temporarily closed as construction continues on a beautiful new facility, you don't have to wait to enjoy their wines. This White Gamay Noir is available for purchase directly through the winery's website.

I can't wait to visit once the new tasting room opens, but until then, this bottle brought a little piece of Fjord to my front porch.