The Wines of Long Island was originally published in 1987 and a second, revised edition was issued in 2000. 19 years later, it remained the best and most complete single volume on the history, geography, viniculture, winemaking, and the wineries of Long Island. It was carefully researched and very well written. It is also seriously out of date.
In the 19 intervening years a very great deal of change has taken place in the wine industry of the region. In 2000 there were 25 wineries and vineyards, about half of which are no longer in business; in 2019 there are 62, including several wine brands that have no winery or vineyard as such and use a crush facility. A handful of the wineries are not even in the East End, but elsewhere in Suffolk County, with two in Brooklyn.
19 years ago the issue of sustainability was scarcely on the radar. Today, sustainable winegrowing is a major issue worldwide, and a new entity, the Long Island Sustainable Winegrowers association, is providing independent certification for members.
Long Island wine country has become a major tourist destination, counting about 1.3 million visitors a year, and most wineries provide not only wine-tasting facilities, but also weekend entertainment during the high season. Many of them also host events, dinners, and weddings.
The new edition of The Wines of Long Island provides all this new information as well as updates to the history of the region in a new edition. Every wine producer on Long Island is described in the book, some extensively, often with anecdotes. This edition is intended as the principal reference and guide for the wines of Long Island. It has 274 pages, a foreword by Louisa Hargrave, and an expanded section on terroir, varieties, and vintages. Most of the more than 130 illustrations are in color.
Mark Squires of The Wine Advocate says, “This book’s greatest virtue is its ability to appeal to both geeks and average consumers. It tells you where we are and how we got there.”
Kevin Zraly, wine instructor and author of the popular Windows on the World Wine Course, writes that the book is “a must-read for anyone visiting the wineries of Long Island.”
Carlo DeVito, author, East Coast Wineries , writes: “Though I taste in the region annually, Mr. Moreno-Lacalle’s book is the best tour of Long Island wine I’ve had in years. Thorough, complete, and definitive. The author has done a superlative job.”
Louisa Hargrave, a founder of the Long Island wine trade, wrote in the foreword of the book: “Palmedo and Beltrami revised their own book in 2000. Now, the time is ripe again for revision. How appropriate it is that they handed their project over to José Moreno Lacalle, a man who, like themselves, views the wine business with the perspective of his own successful career outside the industry. With worldliness and sophistication, he brings his profound interest in the topic—twinkle in the eye, and glass in hand.”
I have been writing about winemaking and viniculture in Long Island for my blog, Wine, Seriously, since 2010, and holds Wine & Spirits Education Trust (WSET) Diploma in Wine (a professional certification) and has an MA in Art History as well, which gave me the foundation to use a scholar’s approach to writing the new book.
The book has been published under my own imprint, Rivers Run By Press, since late August 2019, and is already in four bookstores on Long Island: Southampton Books in Sag Harbor, Canios Books, also in Sag Harbor, Burton’s Books in Greenport, and Book Hampton, in East Hampton. As of September, three wineries also carry the book: Bedell Cellars, Castello di Borghese, Channing Daughters, Raphael, Sparkling Pointe, and Wölffer’s. It is also available at the wine shop, Wines By Nature, in Wading River. Copies can also be ordered directly from me on this Website very soon.
With the publication of Grapes of the Hudson Valley and Other Cool Climate Regions of the United States and Canada, Stephen Casscles joins a small group of writers who have concentrated on winegrowing in the Eastern United States, including such august figures as Lucie Morton and Hudson Cattell as well as, most recently, Richard Fiegel. This book is a significant contribution to that literature and in important ways it is unique.
First of all, it is organized in an unusual but sensible way. It begins as such books should by providing his interesting “A Short History” of winegrowing in the Hudson Valley, with a focus on the region’s hybridizers. It then proceeds to discuss the benefits of wine-grape hybridization, and then explores the basics of cool-climate viniculture. There is some excellent information and advice to be found in Chapter Three: “Basic Principles of Cool Climate Pruning and Vineyard Management,” including “10 Points to Consider When Cold-Weather Pruning,” an illustrated section on pruning methods and training systems, controlling disease in the vineyard, and a concluding section, “Additional Thoughts on Vineyard Management,” bearing on sod and sod management, mowing, under-canopy management, fertilizers, and earthworms. It pretty well covers the field.
It is at Chapter Six, “Selected American Grape Species Used for Breeding,” that the organization then differs from all other such books of which I am aware. The following chapter is about Labrusca hybrids, followed by chapters on the Hudson Valley hybridizers, then the Early French hybridizers, the Late French ones, Geneva hybrids, Minnesota hybrids, Central European Vinifera and hybrid varieties, and closes with a chapter devoted to selected classic Vinifera varieties suitable for growing in the Hudson Region. Within each such chapter is a brief historical background followed by short biographies of each of the important hybridizers and then a detailed description of each significant grape of the related developer.
“Selected American Grape Species” is an important contribution as it describes the leading native vines used for wine production (six species out of more than 70 that grow here): Vitis aestivalis and some of its vinous varieties; V. berlandieri (Texas and northern Mexico), V. cinerea (which favors rich soil along streams), V. labrusca (its varieties are among the best know, including Concord, Catawba, Niagara, and Delaware), and V. riparia (sometimes call River, Riverside, or Riverbank). Also included, partly by way of comparison, partly because it is now so widely planted in America, is the European species, V. vinifera. It then compares and explains the differences between the species, including their dominant habitats, geographical range, winter hardiness, and wine quality. This section is especially useful in helping understand the different varieties and hybrid that emanate from these species.
For each variety of whatever provenance, the author provides a capsule statement, identifies the parentage, the typical harvest date (a range), and then displays five symbols: one for winter hardiness, another for disease resistance, a third for vine vigor, yet another for productivity, and the fifth for wine quality. Each is grade A to D. For example, Concord has a parentage of labrusca, should be harvested “mid-season to early late season” and its hardiness is A+, resistance is A, vigor is B, productivity is A+, and quality is rated B-. He does this for most of the 171 varieties listed in the index, though clones may be given more cursory treatment. Interestingly, Pinot Noir, that elusive Holy Grail of a variety, gets these ratings: hardiness is C-, resistance is D, vigor is C, productivity C+, and quality A+. But then, Concord is a Northeast native and Pinot Noir is from Burgundy, France.
All this is explained in a section of the Introduction, How to Use This Book (pp. xviii-xix), which defines just what the capsule descriptions mean:
for Harvest Dates in the Hudson Valley “mid-season” means (Sept. 20 to 30);
for Winter Hardiness “medium hardy” describes a variety that “Will sustain some cold damage in harsh winters . . . .” (a grade of B);
for Fungal Disease Resistance, “Slightly susceptible” is a grade of A;
for Vigorousness, “Moderately vigorous means a grade of C;
for Productivity, “Very productive” is represented as an A+;
for Wine Quality, “Medium” receives a B, so the Concord’s B- means less than of medium quality.
Discussion of the various grapes can be as long as two whole pages for Concord, as an example, though most get a far briefer treatment of a few hundred words. The vinifera grapes like Pinot Noir are extensively discussed. These variety notes focus largely on the viability of the vines in a region like that of the Hudson River and similar ones in Canada and the Northeast of the United States and other states like Wisconsin and Minnesota. For Casscles, winter hardiness and disease resistance are primary concerns, along with wine quality.
Another very important subject of the book is the history and biographies of the major hybridizers, beginning with those of the Hudson Valley in the 19th Century. A.J. Downing and his brother Charles feature, along with Andrew Jackson Caywood (1819-89), who developed Dutchess, Nectar, Poughkeepsie, Ulster, and Walter, with capsule mentions of his minor varieties. Dr. William A.M. Culbert (1822-90) is also given respectful space, as is Dr. Charles William Grant (1810-81), who bequeathed Eumelan, the important Iona, and other minor varieties. James H. Ricketts (1818 or 1830-1915) gave growers Black Hamburg, Clinton, Bacchus, Downing, Empire State, and Jefferson, and many minor varieties. And so it goes for other Hudson Valley breeders. Each biography is followed by careful descriptions of the respective varieties that each one bred. (It turns out that there are two different varieties named Bacchus: the Hudson Valley riparia/labrusca hybrid given to Ricketts as the breeder, and the German Bacchus (GF 33-29-133), an all-vinifera crossing of (Sylvaner × Riesling) × Müller-Thurgau.)
Then the author explores the Early French Hybridizers (1875-1925) in a following chapter, including Bertille Seyve, Jr. (1895-1959) who created Seyval Blanc. Yet another chapter is given over to the Later French Hybridizers (1925-1955), of whom Ravat gave us the now widely-planted Vignoles and Jean-Louis Vidal provided Vidal Blanc, a mainstay of the East Coast wine industry. Next are the Geneva (NY) hybrids from the NY Agricultural Experiment Station located there, which bred Chardonel, Melody, and Traminette (one of this reviewer’s favorites). After that come the Minnesota hybrids, with Elmer Swenson (1913-2004) featured, along with his own interspecific crossings such as the excellent La Crescent, La Crosse, and St. Pepin. Casscles remarks on the attitude of Swenson, who had “a very generous policy of sharing breeding material and grape variety selections . . . to anyone who requested them.” This generosity is seen as a great benefit to growers, and in Casscles view, “This should be a lesson to many of our current university-based grape-breeding programs, which seem to want to control the products developed, but in doing so they limit the scope of the field research that can be done by not widely disseminating their plant material for comment.” An important point and one well-taken.
In his thoroughness, Casscles also cover Central European Vinifera and Hybrid Grapes on pages 207-217, listing the German, Austrian, and Hungarian varieties that are suitable for planting in cold-climate regions. The final chapter is devoted to the leading vinifera varieties that can, despite disease pressure and severe winters, more or less thrive in the climates of the Hudson Valley and similar regions, including Chardonnay, Gewürztraminer, Riesling, Cabernet Franc, Gamay Noir, and Pinot Noir, including the latter’s many clones.
Thus Casscles approaches his main theme, which is about hybrid grapes and the how and why of their development over the course of two centuries in both the United States and Europe. The book is also about a personal voyage by the author and members of his extended family, the history of which goes back to the Eighteenth Century in the Hudson Valley.
This reviewer does have a grape of contention over a statement by the author that seems a bit misleading: “Running counter to the generally held belief of the Viniferists—especially those purists who would like limit production to a few “pure” classic vinifera grape varieties, such as Chardonnay, Cabernet Sauvignon, Riesling, or Pinot Noir—all grapes are hybrids. Even the mighty purebred vinifera Chardonnay is a naturally occurring hybrid of Pinot Noir and the bulk grape Gouais Blanc.” -p.20.
However, this insistence that even intra-specific genetic mixing, whether occurring in nature or manmade, runs counter to the widely-accepted definition of Pinot Noir and Gouais Blanc is a cross, not a hybrid. Karen McNeil’s The Wine Bible defines a cross as “A grape created by fertilizing one variety with another variety of the same species. While a cross may result from breeding, most crosses occur spontaneously in nature. . . . A cross is not the same as a hybrid.” To wit, “As distinguished from a cross, a hybrid is a new grape variety developed by breeding two or more varieties from different species or subgenera. The most common hybrids are part European species (Vitis vinifera) and part any one of several American species.” However, Jancis Robinson’s Oxford Companion to Wine (3rd edition) does cut Casscles some slack: “cross or crossing, the result of breeding a new variety by crossing two vine varieties of the same species, usually the European vinifera species. Thus Müller-Thurgau, for example is a cross. Crosses are different from hybrids, sometimes called interspecific crosses, which contain the genes of more than one species of the Vitis species.” –p. 197.
On the other hand, Casscles finds a couple of entries in Jancis Robinson, et al., Wine Grapes, regarding hybrid varieties are at times a tad off the mark. In his very extensive endnotes to each chapter he frequently cites Wine Grapes and where needed carefully provides corrections of that version.
The book is well-illustrated with many black-and-white photos, drawings, and diagrams as well as a set of color plates of 27 different varieties. It has but two maps, one of fruit-growing areas of the Hudson Valley, and another of the hardiness zones of NY State, showing the zones from 3a to 6b, but without explanation of what the zones actually mean. The map is based on the USDA Agriculture Research Service NY Plant Hardiness Zone Map, but if one were to go online to the USDA Website a far more detailed Zone map shows the entire range of the zone system, which is based on the minimum temperature range for each zone. Thus, zone 3b has a minimum range of -35 to -30° F., while zone 6b ranges down to -5 to 0° F. Indeed, the online map doesn’t even refer to zone 3a, which would have a range below -35° F.
But these are mere quibbles when one considers the overall quality and detail of the information provided in Casscles’ book. It is a real accomplishment and deserves respectful attention, particular from growers, winemakers, and anyone who is determined to cultivate cold-weather varieties and make wine from them, not to speak of serious oenophiles of any persuasion. Apart from the excellent and extensive endnotes to each chapter there is also a substantial bibliography as well as an index to the individual varieties covered in the text as well as a general index.
J. Stephen Casscles, Grapes of the Hudson Valley and Other Cool Climate Regions of the United States and Canada. Forward by Kevin Zraly, Preface by Eric Miller. Coxsackie, NY: Flint Mine Press, 2015. 266 pages, including the Introduction and Indices. Paperback, $29.99.
Casscles has been a government attorney for the NY State Senate for the past 28 years, and has drafted at least 22 laws bearing on the wine and spirits industry, working with six State Senators over that period. He has been growing wine grapes at his farm in Athens, NY, since 1990. He is also the winemaker for the Hudson-Chatham Winery.