Grape of the Month: Gamay — There’s So Much More to Beaujolais Than Nouveau!

November is here, Thanksgiving is right around the corner, and there's one grape I think deserves a place at your holiday table: Gamay!

When you hear the word Gamay, chances are you think of Beaujolais Nouveau. You know, that young, fruity French wine that makes its grand entrance every year on the third Thursday of November. It's fun, it's festive, and it's meant to be enjoyed right away.

But there is so much more to Gamay and Beaujolais than Nouveau!

If you've been passing over bottles of Beaujolais because you think they're all light, simple, fruity wines, you're missing out. Some Beaujolais wines are elegant, complex, structured, and capable of aging beautifully.

This month we are going to dive into Beaujolais, because I’d like to see a bottle on your Thanksgiving table.

Getting to Know Gamay

DNA research has shown that Gamay is a natural crossing of Pinot Noir and Gouais Blanc. Interestingly, Chardonnay and Aligoté share those same parents, making them genetic siblings. Share that with your guest at Thanksgiving dinner.

Gamay has been cultivated in Burgundy and Beaujolais for centuries. In fact, back in 1395, Philip the Bold, Duke of Burgundy, ordered Gamay vines removed from much of Burgundy, favoring Pinot Noir instead.

Fortunately, Gamay found a home farther south in Beaujolais, where it has flourished.

The grape is known for its bright acidity, relatively low to moderate tannins, and beautiful red fruit characteristics.

Depending on where it's grown and how it's made, you might find aromas and flavors of:

• Fresh cherries and raspberries
• Strawberries and red currants
• Violets and other delicate flowers
• Blackberries and plums in more concentrated examples
• Earthy, spicy, and mineral notes in more complex wines

Gamay is generally lighter-bodied, but don't let that fool you. Some expressions have surprising depth and structure.

Understanding the Four Styles and Levels of Beaujolais

Learn these 4 tiers of Beaujolais and you’ll have a great understanding of the French Gamay.

1. Beaujolais AOC and Beaujolais Supérieur - Think of these as your everyday Beaujolais wines. They generally come from the southern part of the region, where clay and limestone soils are common.

They're fresh, fruity, approachable, and perfect for casual sipping.

Beaujolais Supérieur is a designation within the Beaujolais appellation, with requirements including a higher minimum potential alcohol level.

2. Beaujolais-Villages comes from 38 designated communes, primarily in the northern part of the region, where granite and other rocky soils are common.

These wines tend to offer more concentration, depth, and structure than basic Beaujolais.

You'll still find plenty of that juicy cherry and raspberry character, but often with additional spice, floral aromas, and minerality.

This is a wonderful category for exploring quality Gamay without spending a fortune.

3. Beaujolais Nouveau - Beaujolais Nouveau is released on the third Thursday of November, just weeks after the grapes are harvested.

For those wondering, this year Beaujolais Nouveau Day falls on November 19.

The wine is commonly made using carbonic or semi-carbonic maceration, where fermentation begins inside whole berries in a carbon dioxide-rich environment.

This produces a fresh, fruity, low-tannin wine, sometimes with distinctive banana or bubblegum aromas.

Nouveau is meant to be enjoyed young. It's a celebration of the harvest, not a wine you tuck away in your cellar for the next decade. Make sure you put a nice chill on the bottle before serving.

4. Cru Beaujolais – Now we’re talking the impressive stuff.

At the top of the Beaujolais quality hierarchy are the ten crus, located in the northern part of the region.

Each cru has its own personality, influenced by soil, elevation, climate, and winemaking techniques.

These are wines that can show remarkable complexity and, in some cases, age beautifully for years.

Meet the Ten Crus of Beaujolais

I didn’t mean for this to get long an lengthy, but I want to talk about the 10 Crus of Beaujolais, so you know the expressions that will be your glass.

All 10 Crus make only dry red wine from Gamay, under the same climate and similar rules. What changes is the land: pink granite, blue diorite, schist, clay and steep or gentle slopes. They all have a personality of their own.

Saint-Amour Elegant, fruity, floral, and sometimes spicy. A romantic favorite, especially around Valentine's Day.

Juliénas Structured and spicy, with red and dark fruit, floral notes, and earthy complexity.

Chénas The smallest cru, often showing floral aromas, spice, and the ability to age.

Moulin-à-Vent Powerful and structured, with dark fruit and earthy complexity. One of the most age-worthy crus.

Fleurie Often called the Queen of Beaujolais. Elegant, perfumed, silky, and beautifully floral.

Chiroubles Delicate, bright, and aromatic, often with fresh red fruit and lively acidity.

Morgon Richer and more structured, known for cherry, dark fruit, and earthy notes. Can develop Burgundy-like complexity with age.

Régnié Vibrant, approachable, and fruit-forward, with cherry, raspberry, and subtle spice.

Côte de Brouilly Grown on the slopes of Mont Brouilly, offering concentration, freshness, and mineral character.

Brouilly The largest and southernmost cru. Often generous, fruity, and approachable.

Gamay Beyond France

Gamay does grow other places besides Beaujolais. Of course I am going to plug New York first.  It grows in the Hudson Valley and producers Whitecliff Vineyars, Millbrook Vineyard and Fjord Vineyards all make wonderful Gamay.

In the Finger Lakes region of New York, Sheldrake Point produces a nice Gamay.

Other places that grow Gamay are: Oregon, Switzerland, Ontario, Canada.

Why Gamay and Thanksgiving Are a Perfect Match

Let’s talk Thanksgiving. What I love about Thanksgiving is no two households are the same. Everyone has that one special dish that gets past down every year.

Most Thanksgiving tables have turkey, stuffing, cranberry sauce, green beans, some form of potato, then the family tradition dishes.

Gamay and its bright acidity and soft tannins makes it the perfect match for the table. It won’t clash with your turkey or veggies. The fresh raspberry and cherry will work real well with the cranberry sauce (whether it’s homemade or Ocean Spray Jellied Sauce).

It’s really a great wine to have at Thanksgiving and throughout the year.

What will be on my table? One or two of those three bottles of Beaujolais you see in the picture.

Wine of the Week: Acentor 2020 Maturana

 

The $16 Hidden Gem in My Wine Cellar

Every once in a while, I pull a bottle from my wine cellar and wonder, "Why on earth didn't I buy more of this?"

That was exactly my reaction when I opened my last bottle of Acentor 2020 Maturana from Rioja, Spain.

This little gem had been quietly aging in my wine cellar since the summer of 2023. I paid a whopping $16 for it. Yes, $16! And after tasting it, all I could think was, I should have purchased a case!

What makes this bottle even more special is the grape itself. It's not your everyday Rioja made from Tempranillo or Garnacha. This wine is made from Maturana Tinta, a nearly forgotten grape with a fascinating history, a Bordeaux connection, and a remarkable comeback story.

And you know how much I love introducing you to grapes you may never have heard of! Honestly, I thought about saving this for the "Grape of the Month" but I was to excited to share it with you.

Meet Maturana Tinta: Rioja's Nearly Forgotten Grape

When most people think of red wine from Rioja, Tempranillo immediately comes to mind. But Rioja has a few surprises tucked away in its vineyards, and Maturana Tinta is one of them.

Maturana Tinta is considered one of Rioja's historic grape varieties. For generations, it was grown in the region, particularly around the village of Navarrete, before nearly disappearing. 

DNA testing revealed that the grape known locally as Maturana Tinta de Navarrete is genetically identical to Castets, a rare historic red grape from Bordeaux, France.

So while Maturana Tinta has deep roots in Rioja's viticultural history, it isn't exclusive to Spain. Its French counterpart, Castets, has also been preserved and cultivated in limited quantities.

That makes this grape's story even more fascinating. Two different wine regions, two different names, and one shared grape variety!

What Makes Maturana Tinta Different?

Maturana Tinta produces small, compact clusters of tiny berries with shiny, blackish-blue skins.

Those little berries pack quite a punch.

The grape is particularly rich in anthocyanins, the natural pigments responsible for giving red wine its color. This helps explain why wines made from Maturana Tinta can display such deep, intense ruby and purple hues.

But color is only part of the story.

Maturana Tinta is also known for its naturally high acidity, pronounced tannins, and concentrated flavors. These characteristics give the wine structure, freshness, and the potential to develop beautifully with age.

Expect dark fruit flavors, often accompanied by herbal, earthy, spicy, and mineral characteristics.

It's a grape with personality.

From Nearly Extinct to Rediscovered

Like so many of Europe's historic grape varieties, Maturana Tinta suffered tremendously during the phylloxera epidemic of the late 19th century.

Phylloxera, a tiny insect that attacks grapevine roots, devastated vineyards throughout Europe. When growers began replanting, they often favored varieties that were more familiar, commercially reliable, and productive.

In Rioja, that meant grapes such as Tempranillo took center stage, while Maturana Tinta was largely left behind.

For decades, the variety teetered on the edge of extinction.

Fortunately, local researchers and viticulturists recognized the importance of preserving Rioja's genetic grape heritage. They tracked down surviving vines, studied the variety, and worked to bring it back into cultivation.

In 2007, Maturana Tinta was officially authorized for use in wines bearing the DOCa Rioja designation.

Today, it remains a relatively rare grape, but a handful of producers are giving it the attention it deserves.

Some bottle Maturana Tinta as a single-varietal wine, allowing its distinctive personality to shine. Others use small percentages in blends to contribute color, acidity, structure, and complexity.

It's a wonderful example of why preserving historic grape varieties matters. Imagine if this grape had disappeared completely. We would have lost a little piece of wine history, not to mention some delicious wine!

Acentor 2020 Maturana: A Rioja Worth Discovering

The Acentor 2020 Maturana is made by Issac Fernandez through Isaac Fernandez Seleccion, from estate-grown fruit cultivated in limestone and iron-rich soils.

Those vineyard conditions, combined with the grape's naturally concentrated berries, help create a wine with both depth and freshness.

Limestone-rich soils are often associated with wines that maintain vibrant acidity, while the iron-bearing components contribute to the vineyard's distinctive growing environment.

What I particularly enjoyed about this bottle was how well everything had come together after a few years in the cellar.

Tasting Notes: Dark Fruit, Spice, and Beautiful Balance

This wine was dark purple, think purple teeth when you are done.

The nose opened with inviting aromas of dark berries, leather, and spice.

On the palate, the wine delivered layers of ripe blackberry, black cherry, and dark plum, complemented by hints of vanilla, toasted oak, and warm baking spices.

Despite the grape's reputation for pronounced acidity and firm tannins, this wine had an elegant, beautifully integrated structure. The dark fruit was rich without feeling heavy, and the freshness kept everything lively.

The tannins had softened nicely, creating a smooth, harmonious mouthfeel.

The finish was complex and lingering, with dark fruit giving way to leather, subtle minerality, and a touch of toasty spice.

It was one of those wines that continued to reveal something new with each sip.

And for $16? Are you kidding me?

This is exactly why I always say that a great bottle of wine doesn't have to come with a hefty price tag.

What to Pair with Maturana Tinta

With its dark fruit, lively acidity, savory notes, and structured tannins, Maturana Tinta is a fantastic food wine.

Here are a few pairings I'd love to try:

• Grilled ribeye or New York strip steak

• Braised short ribs

• Roasted lamb with rosemary and garlic

• Wild mushroom risotto

• Chorizo or Spanish-style pork

• Aged Manchego cheese

The Beauty of Discovering Lesser-Known Grapes

One of the things I love most about wine is that there is always something new to discover.

We tend to reach for the grapes we know: Cabernet Sauvignon, Pinot Noir, Chardonnay, Tempranillo. And there's absolutely nothing wrong with that.

But there are thousands of grape varieties around the world, each with its own story, personality, and sense of place.

Maturana Tinta is a perfect example.

So the next time you're shopping for wine, don't automatically reach for a familiar grape. Take a chance on something you've never heard of.

You might discover your next favorite wine.

And if you happen to spot a bottle of Maturana Tinta from Rioja, give it a try. I certainly hope to find another one!

Wine of the Week: Breaux Vineyards 2020 Marquis de Lafayette

 A Toast to Virginia Wine Month

I didn't even realize it was Virginia Wine Month when we opened a bottle of Breaux Vineyards 2020 Marquis de Lafayette. Talk about perfect timing! October is Virginia Wine Month, a celebration of the wineries, vineyards, and people who have helped put Virginia on the wine map.

My introduction to Virginia wine goes back to a TasteCamp trip that seems like yesterday, but when I stop and think about it, it was at least ten years ago. Where does the time go?

TasteCamp was an opportunity for wine writers and bloggers to explore emerging wine regions, meet winemakers, walk through vineyards, and experience the wines firsthand. It was during that trip that I discovered just how much Virginia had to offer.

I've been a big fan of Virginia wines ever since. Even took my husband there two years ago for our anniversary to turn him onto Virginia Wines.

Breaux Vineyards is a family-owned winery with a beautiful setting between the Blue Ridge and Short Hill Mountains in Purcellville, Virginia, located in Loudoun County. (and dog friendly, but dogs must stay outside)

The story began in 1994 when the Breaux family purchased a 404-acre property that already had a small vineyard planted in 1985. What started as a hobby of making wine for family and friends grew into something much bigger. Today, it is one of the oldest, largest and most acclaimed wineries in Northern Virginia.

In April 1997, Breaux Vineyards officially opened its doors to the public.

Today, the estate has approximately 104 acres of vineyards planted with a diverse collection of grape varieties. From Cabernet Franc and Cabernet Sauvignon to Merlot, Nebbiolo, Viognier, and more, Breaux has embraced the possibilities of Virginia's growing conditions.

The Wine: 2020 Marquis de Lafayette

This was a purchase from our anniversary trip to Breaux. Marquis de Lafayette is a Cabernet Franc-based wine with some Petit Verdot and Merlot blended in. I couldn't find the exact percentages, but the wine does spend 17 months in French oak barrels.

On the nose: Tobacco and worn leather were the first aromas that caught my attention. There was a touch of  earthiness to it.  The savory notes were complemented by dark fruit and a subtle suggestion of spice.

On the palate: Lots of beautiful black fruit! Think blackberry, black cherry, and a touch of black plum. The fruit was rich and expressive without being overwhelming. The tobacco and leather notes carried through from the nose, adding complexity and giving the wine a slightly rustic, Old World character.

The tannins felt nicely integrated, providing structure without overpowering the fruit. There was a pleasant balance between the dark fruit and savory characteristics, with a lingering finish that left me wanting another sip.

What Would I Pair With It?

This is a wine that belongs at the dinner table.

With its dark fruit, savory notes, and balanced structure, I can think of quite a few dishes that would make wonderful companions.

A grilled ribeye or filet mignon would be an obvious choice. The wine's tannins and fruit would complement the richness of the beef.

But I'd also reach for this bottle with herb-roasted lamb, pork tenderloin with a mushroom sauce, or even a hearty beef stew.

And since we're in October, how about a wild mushroom risotto? Those earthy flavors would be wonderful alongside the tobacco and leather characteristics of the wine.

For something simple, a board of aged cheddar, Gouda, and a little charcuterie would work beautifully.

October Is Virginia Wine Month

What better time to explore Virginia wine than October?

Virginia Wine Month celebrates the state's wine industry during one of the most exciting times of the year: harvest.

While Virginia has a long history of grape growing, its modern wine industry has developed into a diverse community of wineries producing everything from sparkling wines and crisp Viognier to elegant Cabernet Franc, Petit Verdot, and Bordeaux-style blends.

And Virginia has something else going for it: beautiful wine country.

Rolling hills, mountain views, historic towns, and welcoming tasting rooms make it a wonderful destination for a wine getaway.

If you've never explored Virginia wine country, put it on your list.

You don't have to travel to California or France to discover interesting wines. Sometimes they're being made just a few states away.

 

Wine of the Week: Symington’s 2015 Quinta do Vesuvio Vintage Port

 We don’t see enough Port these days. Does anyone really drink it anymore? I think somewhere along the line Port developed a reputation as an old-fashioned wine, something your grandfather might have enjoyed after dinner while sitting in a leather chair smoking a cigar.

I love me a good Port and I am guilty for not thinking about it more often.

My neighbors came over for dinner recently and brought a cherry pie for dessert. Paul jumped up and announced he had the perfect pairing. (I taught him well.) He disappeared into the wine closet and came back holding a bottle of Symington’s 2015 Quinta do Vesuvio Vintage Port. 

And let me tell you, he absolutely nailed this pairing. (I have to give credit where credit is deserved)

What makes a Vintage Port special

Not every year produces a Vintage Port. A vintage is only declared when the grapes are truly exceptional, when the growing season delivers fruit worthy of bottling on its own and aging for decades. So when you open one, you’re tasting a year the winemakers felt was something special.

Quinta do Vesuvio

The Symington family acquired Quinta do Vesuvio in 1989, and it’s considered one of the most magnificent properties in Portugal’s Douro Valley. What sets it apart is tradition: Vesuvio is the last major Douro estate to make its Ports exclusively by foot treading in granite lagares, an unbroken practice dating back to 1927. Yes, people still crush these grapes by foot, and you can taste the care in the glass.

Only 11,400 bottles of the 2015 were produced.

In the glass

The blend is 60% Touriga Nacional, 30% Touriga Franca and 10% Sousão. The aroma is intense, all deep, dark fruit. On the palate it’s beautifully balanced, full bodied with concentrated fruit laced with dark plum and baked cherry. It manages to be rich and powerful yet elegant at the same time, which is exactly what you want from a great Port.

And that baked cherry note? Next to a slice of cherry pie, was a wowzer!. The fruit in the wine and the fruit in the pie simply lifted each other up.

So, is Port sweet?

One of the questions I often hear is, "Isn't Port really sweet?"

Yes, Port generally contains a significant amount of residual sugar. But a good Port is about so much more than sweetness.

Port is fortified, which means grape spirit is added during fermentation, stopping it before all the natural sugar turns to alcohol. That gives you a wine that’s both rich and sweet, and stronger than your average glass of red.

That’s also why you don’t drink a lot of it. Port is a finishing wine, the one you pour with dessert as you wind down the evening. A small glass goes a long way.

How to enjoy it

• With dessert: Fruit pies, dark chocolate, and blue cheeses like Stilton are classic matches.
• Skip dessert? Pair it with a good cigar instead.
• Serving tip: Vintage Port throws sediment, so decant it before pouring and serve slightly cool, around 60–62°F.

Port may not be the trendiest bottle on the shelf, but it’s one of wine’s great pleasures. Next time you’re ending a dinner with friends, reach past the coffee and pour a little Port. You'll be glad you did.

Wine of the Week: 2025 Roccolo Bianco di Merlot

I’m still riding my Swiss vacation, so we’re staying in Switzerland for this week’s Wine of the Week. Honestly, I think my body is still there too. 

After a long flight, we finally arrived at our hotel in Merlischachen, a tiny village on the shores of Lake Lucerne. We were starving and very ready for a glass of something.

Just down the road was the Coop, Switzerland's grocery chain. We walked down and picked up some cheese and a bottle of wine.

There was one small complication.

We didn’t have a corkscrew. ( I forgot to throw one in my suitcase) We weren't sure the hotel had one either.

So our wine selection had to be made very carefully. It didn’t matter how interesting the bottle looked, if it had a cork, it wasn’t coming back to the hotel with us!

That’s how the 2025 Roccolo Bianco di Merlot from Ticino ended up in our basket.

Back at the hotel, we discovered another minor problem: no ice, no ice bucket. (yes I asked at the front desk)

I walked across the street to the restaurant, where they kindly gave me some ice. Back in our room, the bathroom sink became our makeshift wine chiller.

Sometimes you just have to improvise.

Wait…White Merlot?

Yes!

We tend to think of Merlot as a red wine grape, but in Ticino, producing Bianco di Merlot—or white Merlot—is a regional specialty.

The wine is made from red Merlot grapes, but the juice has little or no contact with the grape skins. Since the color in red wine comes primarily from the skins, separating the juice from those skins quickly allows the winemaker to produce a white wine from a red grape.

Think of it as Merlot showing us an entirely different side of its personality.

In the Glass

The Roccolo is very pale, almost water-white with a whisper of straw.

On the nose: delicate white flowers and ripe stone fruit.

On the palate: beautiful minerality and a soft mouthfeel. It's fresh and easy to sip, and the Merlot gives it a gentle roundness you don't always find in a crisp white.

And with our cheese, it was a good match. But we would have eaten anything.

After two flights, what felt like miles of walking through the Frankfurt airport, and finally arriving in our little Swiss village, it tasted pretty darn good.

What Do You Eat With White Merlot?

Our first pairing was about as simple as it gets: cheese and crackers.

And it was perfect.

The freshness and minerality of the wine worked beautifully against the richness of the cheese, while its softer texture kept the pairing from feeling sharp or overly acidic.

But Bianco di Merlot is incredibly food-friendly.

I would especially reach for it with:

• A cheese board

• Raclette

• Grilled or poached fish

• Shrimp or scallops

• Linguine with clams

• Lemon-herb chicken

• Risotto

• A summer vegetable tart

• Salads with goat cheese

• Light pasta dishes

• Antipasti

A bottle doesn't have to be expensive or difficult to find to create a memory. Sometimes it's the bottle you grab from a grocery-store shelf because you're tired, hungry and don't have a corkscrew.

Grape of the Month: Chasselas - Switzerland’s Best-Kept Wine Secret

I just returned home from Switzerland, and I have a confession: before this trip, I didn't even realize Switzerland grew grapes. Chocolate, cheese, watches, mountains? Absolutely. Vineyards? Not on my radar.

There's a good reason for that. Only about 1% of Swiss wine ever leaves the country. The Swiss make it, the Swiss love it, and the Swiss drink nearly all of it themselves.

So for October's Grape of the Month, I want to introduce you to the grape I fell head over heels for on my trip - Chasselas (pronounced cha-suh-luhs). It's light, it's crisp, and it was the perfect partner for a simple salad on a sunny afternoon. I'd also pair it with seafood, cheese, fondue, raclette and Après-ski. It's  a hidden gem, and I found it.

Meet Chasselas

Chasselas is Switzerland's most widely planted white grape, with roughly 3,400 hectares planted throughout the country. You'll find it primarily in Vaud, Valais, Geneva and the Three Lakes region, particularly around Neuchâtel.

Depending on where you are, however, you might not see "Chasselas" on the bottle.

In Valais, it's called Fendant. In Germany, where the grape is also grown, you'll see it called Gutedel.

And in Vaud, the Swiss take terroir so seriously that the label may emphasize the village or vineyard—names such as Dézaley, Yvorne or Féchy—rather than Chasselas itself.

Where Did Chasselas Come From?

For years, there were all kinds of theories about Chasselas. Some suggested that it originated in Egypt or Burgundy.

Modern genetic research has changed that story.

Today, Chasselas is considered to have originated in the Lake Geneva region, most likely in the canton of Vaud. DNA research helped dismiss those older theories of Egyptian or Burgundian origins.

One interesting point about the grape's DNA: while genetic work has helped researchers establish its Swiss origins and relationships among many traditional Swiss varieties, Chasselas doesn't have one of those neat, famous parentage stories we can tell about grapes such as Cabernet Sauvignon. Its exact parentage remains less clearly established.

Why Does Chasselas Love Switzerland?

Chasselas is an early-ripening, vigorous grape that can adapt to different soils and microclimates. More importantly, it has a wonderful ability to reflect where it's grown.

Think about the landscape: mountains, steep vineyard slopes, lakes, varying elevations and an incredible patchwork of soils and microclimates.

In Vaud, Lake Geneva helps moderate temperatures. In places such as Lavaux, vineyards climb dramatically above the lake on terraces, where vines benefit from sunlight and heat reflected from both the lake and the vineyard walls.

Head into Valais, and conditions change. The region is warm, dry and sunny, with dramatic differences between daytime and nighttime temperatures. The dry foehn winds also play a role in grape ripening and vineyard health.

What Does Chasselas Taste Like?

The Chasselas wines I tasted were exactly the kind of wines I love discovering when I travel: light, crisp, refreshing and incredibly easy to drink.

Typically, Chasselas is a dry, crisp, and light white wine with delicate aromas and flavors of apple, pear and citrus, often accompanied by white flowers and a distinctive mineral character. Acidity tends to be gentle rather than sharp or aggressive, but it's there and lets you know.

Depending on where it's grown, you can find everything from delicate floral expressions to wines with pronounced minerality and even flinty notes.

And don't assume Chasselas is always meant to be drunk young. While most are enjoyed within a few years, better examples can age beautifully, developing notes of honey, hazelnut, beeswax and dried fruit.

What's on the Table?

One afternoon in Switzerland, I enjoyed a Chasselas with my salad, and it was just perfect. The wine was light enough not to overwhelm the food, and its freshness made everything on the plate come alive. I also enjoyed it on the Glacier Express on the way to Zermatt. 

What else would I pair with it?

Seafood would be wonderful—especially delicate white fish, shrimp, or simply prepared shellfish. I'd also reach for Chasselas with salads, light chicken dishes and, of course, cheese.

And we're talking about Switzerland, so you know where this is heading.

Fondue. Raclette pair with Chasselas.

There's a reason this combination works. The wine's freshness and minerality provide a wonderful counterpoint to rich, creamy melted cheese. Chasselas is traditionally paired with fondue, raclette and Swiss lake fish such as perch and trout.

From Summer to Après-Ski

What I really love about Chasselas is that it doesn't seem tied to one season.

I could happily drink a chilled glass on the patio in July with a salad or seafood.

But I can just as easily picture myself sitting somewhere in the Swiss Alps after a day in the snow, enjoying a glass of Chasselas with cheese.

Maybe that's what makes this grape so appealing. It isn't trying to be the biggest, boldest or most aromatic wine at the table. It's subtle. It's fresh. It's mineral-driven. And it's incredibly food-friendly and likes to have a good time.

I went to Switzerland not realizing how much wine was being produced there, and I came home wondering why we don't see more of it.

Then I remembered: they're keeping about 99% of it for themselves.

After tasting Chasselas, I can't say I blame them.

So, if you ever see a bottle of Swiss Chasselas—or a bottle labeled Fendant—don't walk past it because you don't recognize the grape.

Pick it up.

Pour yourself a glass.

18 Years, 56 Entries, and One Bittersweet Goodbye: The 2026 Hudson Valley Wine & Spirits Competition Results

 Nine Double Golds. Nine Golds. Seventeen Silvers. Fourteen Bronzes

Those are the numbers from the 2026 Hudson Valley Wine & Spirits Competition.

But numbers don’t tell the whole story.

For me, this year’s results represent 18 years of watching the Hudson Valley wine and craft beverage industry grow, improve, experiment, and find its voice.

And unless something changes, they also represent the results of the final Hudson Valley Wine & Spirits Competition.

I really hope I’m wrong about that last part.

The 2026 Results

This year, 56 wines, ciders, and spirits were entered into the competition. From those entries, our judges awarded:

• 🏅 9 Double Gold Medals

• 🥇 9 Gold Medals

• 🥈 17 Silver Medals

• 🥉 14 Bronze Medals

When I look at those numbers, I can’t help but smile.

When I first became Chairwoman of the competition 18 years ago, I was lucky if we awarded one Double Gold and a few Gold medals.

This year? Eighteen of our 56 entries earned either Double Gold or Gold.

Think about that for a minute.

I’ve had a front-row seat to the evolution of Hudson Valley wine, and I can tell you that the quality has grown exponentially.

And it’s not just me saying that.

The judges see it too.

Building a Competition I Could Be Proud Of

When I first took over as Chairwoman, I knew I had a lot to learn.

So for five years, I volunteered at the New York Wine Classic. I wanted to understand how a major wine competition worked—from organizing flights and judging procedures to scoring and everything that happens behind the scenes.

I took what I learned and brought it home to our regional competition.

One of the things that has always been incredibly important to me is the quality of our judging panels.

I sought out experienced and qualified judges—wine and beverage professionals, educators, writers, bloggers, and people who contribute to wine publications.

Some of our judges have been with the competition almost since the beginning.

And somewhere along the way, something pretty wonderful happened.

Our little Hudson Valley competition became a competition people wanted to judge.

Wine professionals wanted to come here because they were curious about the Hudson Valley. They wanted to taste our wines, ciders, and spirits and see what was happening in this region.

The Part of Competition Day That Always Made Me Smile

The competition is blind.

When results begin coming across my desk, I don’t see the producer or the name of the wine. All I see are panel numbers and flight numbers.

But whenever I saw a Double Gold or Gold, I smiled.

Then, of course, I had to go find out who it was.

There is something incredibly rewarding about watching a winery that you’ve known for years earn that kind of recognition.

Maybe it’s a producer that has been working with a particular grape for years. Maybe it’s a newer winery finding its footing. Maybe it’s a wine from a grape people outside the Hudson Valley barely know.

Those were the moments that made all the work behind the competition worthwhile.

Because I’ve watched this region grow up.

Why the Medals Matter

Years ago, I moved the competition to the Hudson Valley Wine & Food Festival because I thought it was exactly where a regional competition belonged.

The wines, ciders, and spirits are judged, and then the producers attending the festival receive their medals.

They can put those medals right on the bottles.

Consumers can see them.

They can ask questions.

They can taste the winning wine or spirit.

And, hopefully, they buy a bottle.

Something happened this weekend that summed up exactly why I have always believed in this competition.

I was dropping off medals to one of the winning wineries when a gentleman standing in line asked me what they were.

I explained that they were medals from the Hudson Valley Wine & Spirits Competition and told him what the winery had won.

His face lit up.

He immediately wanted to taste the winning wines.

That. Right there.

That’s why we do this.

A medal isn’t supposed to sit in a box somewhere.

It’s a conversation starter.

It gives a consumer who may know nothing about a particular wine the confidence to say, “I’ll try that.”

And maybe they discover something they love.

That’s what wine education and wine competitions should ultimately be about.

So Why Is the Competition Ending?

This is the difficult part.

It certainly isn’t because of the quality of the entries.

If anything, the 2026 results demonstrate the opposite.

It’s participation.

At the height of the competition, we had approximately 124 entries.

For the past three years, entries have hovered around 50.

This year, we had 56.

There are real costs associated with running a professional competition, and when entry numbers fall that dramatically, the entry fees simply don’t cover those costs.

As much as I love this competition—and I do—it isn’t financially feasible to continue without greater participation from the Hudson Valley craft beverage industry.

So, as things stand today, 2026 was the final Hudson Valley Wine & Spirits Competition.

Boy, that was hard to type.

I Hope This Isn’t Really Goodbye

Here’s the thing.

I don’t want the competition to end.

The judges don’t want it to end either.

I’m willing to continue running it.

But for that to happen, the Hudson Valley wine, cider, and spirits community has to want it too.

A regional competition only works when the region supports it.

Maybe this is the end.

Or maybe it’s a wake-up call.

Maybe enough producers will say, “Wait—we don’t want to lose this.”

If that happens, I’m willing to have the conversation.

Because after 18 years, I’d much rather call this a pause than an ending.

Watching My Babies Grow Up

Anyone who knows me knows how I feel about Hudson Valley wineries.

They’re my babies.

I’ve watched wineries open their doors. I’ve watched winemakers experiment with varieties that people said wouldn’t work here. I’ve watched producers figure out what grows best on their sites and what Hudson Valley wine can be.

I’ve watched the mistakes.

I’ve watched the successes.

And I’ve watched the wines get better and better and better.

The 2026 competition results prove it.

Nine Double Golds. Nine Golds.

Those aren’t participation trophies.

Those medals were awarded through blind judging by qualified professionals evaluating what was in their glasses.

And I couldn’t be prouder.

Congratulations to Our 2026 Winners

To every winery, cidery, and distillery that entered this year: thank you.

Thank you for believing that regional recognition matters.

Thank you for putting your wines, ciders, and spirits in front of our judges.

And congratulations to every 2026 medal winner.

Display those medals.

Put them on your bottles.

Post them on social media.

Put them on your website.

Tell your customers.

Tell your retailers and distributors.

And when someone standing in your tasting room points to that medal and asks, “What’s that?”—tell them what you won and pour them a taste.

Because that’s exactly what those medals are supposed to do.

As for me, I’m not going anywhere.

Competition or no competition, I’ll keep talking about Hudson Valley wine. I’ll keep introducing people to the grapes, wineries, winemakers, and stories that make this region special.

I’ve spent a good portion of my wine life trying to get people to pay attention to what’s happening in my own backyard.

I’m certainly not stopping now.

So I’m not quite ready to say goodbye to the Hudson Valley Wine & Spirits Competition.

Instead, I’ll say:

Congratulations to the class of 2026.

Thank you for 18 incredible years.

And hopefully...

I’ll see you at the judging table again.

Click here for the 2026 Hudson Valley Wine & Spirits Competition Results