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 retired as a government attorney for the NY State Senate, and while there 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 was also the winemaker for the Hudson-Chatham Winery and is now at Milea Estate, where he now directs the Hudson Valley Heritage Wine Project.
I highly recommend this book, which is coming out in a new edition later in 2022.
The entirety of the Northeast, including New York State, was once covered by Laurentide ice sheets up to nearly two miles thick during the Late Wisconsin Glacial Period, which receded about 11,000 years ago. As the ice sheet melted it reshaped the landscape beneath it that was to take on the features that we know today, and it helped create the Hudson River Valley, leaving behind a complex and varied topography, soil, and climate–the terroir–, much of it appropriate for vine cultivation or other fruit.
1. Map from the Uncorked New York Web site.
The Hudson River Region AVA is the oldest continually-productive wine region in the United States. Though most people refer to this wine region as the Hudson River Valley or the Hudson Valley, on July 6, 1982 the BATF—in its wisdom—granted the AVA but chose to call it by another name in order to avoid confusion with a winery that already bore the name, Hudson River Valley Winery (no longer in production). If one were to look at different maps that depict the region, its geographical boundaries would not entirely clear, as the maps don’t all agree. (The best one is shown above.) Unfortunately, there is no official AVA map of the region, much less a map for its varied soils and climates. However, it is clearly described verbally in print: its western boundary is the Shawangunk Ridge (a northerly extension of the Appalachians) in Orange and Ulster Counties. It then follows the Delaware River to the New Jersey State line, from which it goes roughly east to its eastern boundary at the state lines with Connecticut and Massachusetts. It then extends north along those borders to the northeast corner of Columbia County, New York. From there it extends west to the juncture of Columbia and Greene Counties in the Hudson River. It includes all or some of several counties: Columbia, Dutchess, Orange, Putnam, Rockland, Sullivan, Ulster, and Westchester.
It doesn’t quite encompass all of the Hudson River Watershed, which extends even further north and includes the Mohawk River (see map at left). From this it can be seen, by comparing it to the first map, that while it is primarily geographic, most of its boundaries are political, which is not unusual for AVAs all over the country; however, it also is not strictly based on a homogenous climate or soil types—the terroir—though many of the vineyards are planted on or near the slopes on either side of the Hudson River.
However, even today the true boundaries of the Valley are still in dispute, and the definition of the area of the AVA Region is questionable. Carlo DeVito, a wine writer and winery owner, commented that “The AVA is old and obsolete….it only covered the existing wineries that were around at the time of the filing, and makes no sense. More than half the valley’s wineries in the region are not covered by it. Here’s my take on it:” Where is the Hudson Valley?
Soil and Terroir
As can be made out from the soil map above, there is a range of soil that include “acid soils with neutral to acid frangipans” (pink color) that runs the length of the river valley, shifting to “medium to moderately coarse-textured acid soils with strongly acidic frangipans on glacial till from gray slate, sandstone, [and] slate” (red color). Contiguous to this is also “deep and shallow soils associated with hilly areas” (dark red). Along the mid to upper-length of the river we see “moderate to fine-textured soils on glacial lake or marine sediments” (pale blue). At the southern limits we see “muck” (dark blue, highly fertile) and “moderately coarse textured, very strongly acid soils from glacial till from granite” (brown color). As grapevines are not fond of acidic soils, this means that many if not most vineyards need alkaline additions such as lime to bring up the soil pH.
The most complete and accessible description of the soils and terrains of the Region may be that of the “New York Wine Course and Reference”, which is worth quoting at length:
This region crosses five [of the nine New York State] physiographic provinces and is composed of more distinct soil types than any other region. Moving north from Manhattan, the first province encountered is that of the Gneissic Highland Province, a hilly, complex region of highly metamorphosed ancient gneiss. This region encompasses the northern end of Manhattan Island and southern Rockland County, where it forms the Ramapo Mountains. The region continues across the Hudson, and the structure underlies Westchester, Putnam and a small part of southern Dutchess County. The hardness of the bedrock in this area and glacial action have resulted in shallow, rocky soils largely unsuitable for agriculture. Bordering the Gneiss Highland Province to the north is the Taconic Province, an area of lower elevation that extends from Orange County northward through southeastern Ulster County and across the Hudson River, encompassing Dutchess, Columbia, Rensselaer and Washington counties. The rocks in this province are largely shales, slates, schists and limestones, although the northern and eastern areas of Dutchess, Columbia and Rensselaer are underlain with hard metamorphic quartzite and gneiss. The topography of this province varies widely, starting as a valley in southern Orange County and progressing to rolling hills and valleys in the western portions of those counties on the east side of the Hudson, finally culminating the rugged highlands of the Berkshire Mountains in the easternmost section of the province. Given the wide variety of parent material and topography in this province, soil types and suitability to viticulture are extremely varied. Soils in the western portion of this province generally tend to have moisture problems and be low in fertility, although many good sites of limited acreage are under cultivation as orchards and vineyards. Soil conditions improve on the western side of the Hudson, with eastern Dutchess and Columbia Counties possessing the finest sites and consequently the greatest acreage of vineyards. Deep, well-drained soils with adequate moisture holding capacity and low to moderate fertility are present and available in large tracts of land, and offer the opportunity for the expansion of viticulture in the Hudson Valley. Two other physiographic provinces can be included in the Hudson River Region: the Catskill Province which borders the Taconic Province along the dramatic Shawangunk Ridge; and the Mohawk Valley Province which enters the region north of Albany. Neither has significant acreage in grapes, and discussion of the soils of these areas is not relevant to this subject.
A further explanation makes even more clear just how complex the soil profiles of the Region comes from the USDA soil series page:
The Hudson series consists of very deep, moderately well drained soils formed in clayey and silty lacustrine sediments. They are nearly level through very steep soils on convex lake plains, on rolling through hilly moraines and on dissected lower valley side slopes. Saturated hydraulic conductivity is moderately high or high in the mineral surface and subsurface layers and low through moderately high in the lower part of the subsoil and substratum. Slope ranges from 0 through 60 percent. Mean annual temperature is 49 degrees F. and mean annual precipitation is 39 inches.
The Region’s geographic setting is described as follows:
Hudson soils are nearly level to very steep on lake plains and lacustrine capped uplands and valley sides. Slope ranges from 0 through 60 percent. More sloping and dissected areas show evidence of slumping or mass slipping. Mean annual air temperature ranges from 46 degrees to 50 degrees F., mean annual precipitation ranges from 30 through 45 inches, and mean annual frost-free season ranges from 120 through 180 days. The elevation ranges from 50 through 800 feet above sea level.
The Hudson River is one of the great waterways of North America, but it only runs 315 miles (507 km.) from its source, Lake Tear in the Clouds, located in Adirondack Park (elevation 1814 ft. (553 m.). It is what is called a ‘drowned river’ in that the waters of the Atlantic Ocean flow upstream with the tide as far as Troy, NY (north of Albany) which means that it is a very long tidal estuary–in other words, a fjord. For this reason it was known to the Lenape tribe that lived along its banks as Muhheakantuck (“river that flows two ways”).
Indeed, it is the Hudson , with its moderating effect on climate, thanks to the tidal flow and winds that sweep upriver from the Atlantic as well as the so-called “lake effect” (or “river effect” in this case–except in the winter, if the river freezes and is covered with ice) of its wide, deep, flowing stream, that make it possible to grow grapes at all, as it would otherwise be too frigid for most varieties other than the native ones. Its growing season is short: 180 to 195 days. (By comparison, Long Island’s season lasts from 215 to 230 days, while the Niagara Escarpment enjoys 205 days, and the Finger Lakes AVA has 190 to 205 growing days.) Its production is also small, at 585 tons a year (about 2.5 tons an acre), whereas the Niagara Escarpment, with only 6 vineyards and 883 acres produces 4,648 tons (about 5 tons an acre), though some of this is for table grapes, which have much higher yields than do wine grapes.
The AVA covers an area that extends roughly within the confines of the river valley proper, encompassing as it does 224,000 acres (90,650 ha), but it has only 430 acres planted to wine grapes among 49 bonded wineries—some with, some without, vineyards—some of which buy fruit from the Finger Lakes or Long Island to make wine from varieties that do not thrive here, and in some cases from California. Many of the wineries produce fruit wine, such as raspberry, apple, strawberry, blueberry, and so on, along with grape wine. After all, the Hudson Valley is famous for its fruit production, and once was one of the largest producers of apples in the world. However, as pointed out in an article by Carlo DeVito, “Where is the Hudson Valley?” on his blog, HudsonRiverWine, the boundaries of the AVA as currently drawn lead to confusion and are no longer relevant, given that they were drawn when there were far fewer wineries, and the number of wineries and vineyards in the Valley has not only grown exponentially, but many new ones are being established within the Valley but outside the AVA.
Tradition has it that the first vinifera vines were planted by French Huguenots in 1677, at the time that they first settled New Paltz. However, this is unlikely, because these Huguenots had come from Belgium and were more inclined to drink hard cider, brandy, and brews. However, the earliest record of vinifera planting goes back to 1642, when the New Amsterdam patroon, Kiliean Van Rennselaer sent cuttings to his commisary in Fort Orange (Albany), which of course didn’t survive the winter. Settlers then resorted to American varieties, but the wines made from these were likely not pleasing at all to the French or Dutch palates, but at least it was alcoholic. The first commercially-successful vineyard was planted with Isabella and Catawba in 1827 by Robert Underhill at Croton Point, just above Tarrytown. The oldest continuously-operated winery in the nation is Brotherhood Winery, originally established as Jaques Brothers’ Winery in 1839 at Little York (now Washingtonville, in Orange County) to make wine that was mostly sold to churches. When the last of the Jaques family died in 1885, it was taken over by Jesse and Emerson, who promptly renamed it Brotherhood. The earliest-planted continuously-used vineyard, going back to 1845, was planted by William Cornell in Ulster County. His brother-in-law, Andrew Caywood became involved and began developing hybrid varieties that could better grow in the demanding climate; one of his efforts led to the Dutchess grape, still widely grown in the Northeast today. That vineyard is today part of Benmarl Winery, in Marlboro.
Farm Winery Act of 1976
Before Governor Hugh Carey signed the Farm Winery Act into law, there were only nineteen bonded wineries in all of New York State. Thanks to the tireless work and advocacy of people like Benmarl Winery’s Mark Miller, the new Commissioner of Agriculture, John Dyson (owner of Millbrook Vineyards and Winery), and the support of wine writers like Frank Prial of the New York Times, the restrictive post-Prohibition laws that then prevailed were replaced by a new set of laws that made it much easier for farms (i.e., vineyards) to establish new wineries for a small fee. The result was an explosion of winery growth in the State, and by 2008 there were about 255 across the State.
The vineyards and wineries with vineyards in the Hudson River Region AVA (excluding cideries, meaderies, distilleries, and producers of fruit wine only), as of 2014, number thirty-one by my own count, and these are highlighted in bold type. Vine acreage is not always certain and in some cases little or no information is given The Websites are rarely of any use in this regard.
A number of wineries purchase some or all of their grapes from other growers, both from within the Hudson River AVA as well as the Finger Lakes and Long Island. There are any number of perfectly good reasons for this. A winemaker may want to produce wine from a variety that he doesn’t grow. Some vineyards are too new to produce commerciable fruit. With a few exceptions, most of the wineries and/or vineyards are very small in scale–most are, after all, “farm wineries.” In no case does this reflect on the quality of any of the wines so made. The gamut of quality is there to be had.
(NOTE: this article and the series on wineries that follow are only interested in wineries and vineyards that grow and/or produce grape wine. This is not a prejudice, it is simply that the focus is on sustainable viniculture, or the growing of wine grapes, as well as on winemaking. Wineries that have been reviewed on this blog are shown with a link):
Adair Vineyards*, New Paltz (West Bank, Ulster County; 37 acres, all hybrid)
Altamont Winery, Altamont (West Bank, Albany County; no information on acreage or planting)
Applewood Winery*, Warwick (West Bank, Orange County; ? acreage, both hybrid & vinifera)
Baldwin Vineyards*, Pine Bush (West Bank, Ulster County, 35 acres, both)
Basha Kill Vineyards*, Wurstboro (West Bank, Sullivan County, 1.5 acres, hybrid)
Benmarl Winery*, Marlboro (West Bank, Ulster County; 37 acres; both)
Brimstone Hill Vineyards, Pine Bush (West Bank, Ulster County; 13 acres, both)
Brookview Station Winery* [no vineyard, purchased grapes]
Brotherhood Winery*, Washingtonville (West Bank, Orange County; 40 acres, all vinifera?)
Capoccia Vineyards and Winery, Niskayuna (West Bank, Schenectady County, not AVA; no information)
Windham Vineyard and Winery, Windham (West Bank, Greene County; no information)
*Twenty-two of the wineries are members of the Hudson Valley Wine & Grape Assoc., and owners and/or winemakers meet from time to time to compare notes and discuss issues that are common to the region. The mission of the Assoc. is “to conduct educational programs to advance grape growing and winemaking in the Hudson Valley AVA.”
NOTE: Winery Websites will not always tell about the varieties in the vineyards, nor will they necessarily indicate what varieties go into their blended wines, as they may use generic or invented names for their blends. This doesn’t mean that one can’t ask in the tasting room. The only dependable clue as to whether the wines are made from grapes blended from more than one AVA (e.g., Finger Lakes & Hudson River) will be found on the label: if it says Hudson River Region, it may or may not be estate bottled but is from the Region; if it says New York State the wine is made from grapes from more than one region. Caveat emptor, but only if these issues matters to the buyer.
The varieties that do thrive in the AVA are mostly hybrids as well as some cool-climate V. viniferas (hybrid variety information is from Robinson, Jancis, Julia Harding, et al., Wine Grapes—listed alphabetically, so page number are not needed); Hudson AVA acreage information comes from the “NY Wine Course”, pp. 75-61 passim; data is for 2013):
Aurore or Aurora, aka Seibel 5279 (White, French-American hybrid; less than 10 acres)
Baco Noir (R, French-American hybrid, Folle Blanche x Grand Glabre [V. riparia]; <10 acres)
Cabernet Franc (R, vinifera; 7 acres)
Cabernet Sauvignon (R, vinifera; <20 acres)
Catawba (R, either V. labrusca or a natural hybrid, in any case American; <10 acres, in decline)
Cayuga White (complex American hybrid created in Geneva, NY; <10, decreased from 38 acres in 1996)
Chambourcin (Red, French-American hybrid; acreage not reported)
Chancellor, aka Seibel 7053 (R, French-American hybrid; acreage for the AVA not reported)
Chardonnay (W, vinifera; 32 acres)
Chelois (R, French-American hybrid; acreage for the AVA not reported)
Concord (R, V. labrusca x unknown vinifera?, decidedly American; 168 acres)
De Chaunac or Dechaunac (R, French-Canadian hybrid, by Albert Seibel; named for the Canadian enologist, Adhemar DeChaunac; <15 acres)
Delaware (V. labrusca x aestivalis var. bouriquiana x vinifera?, American hybrid; <10 acres)
Diamond, aka Moore’s Diamond (labrusca x vinifera American hybrid; acreage unreported)
Dutchess (complex hybrid by A. J. Caywood of Poughkeepsie, V. labrusca x aestivalis x vinifera; <10 acres)
Elvira (complex American hybrid, V. labrusca x riparia x vinifera; <10 acres)
Frontenac, aka MN 1047 (complex American hybrid from Minnesota; )
Gamay Noir (R, vinifera, a specialty of Whitecliff Vineyards)
Gewürztraminer (W, vinifera; <10 acres)
Golden Muscat (W, American hybrid ex-Cornell, labrusca x vinifera; acreage unreported)
Noiret (R, complex American hybrid created in Geneva, NY)
Pinot Blanc (W, vinifera, Alsace clone planted only at Stoutridge)
Pinot Gris (W, vinifera)
Pinot Noir (R, vinifera, almost unique to Oak Summit in the region; about 30 acres)
Refosco (vinifera, planted only at Stoutridge)
Riesling (W, vinifera; <10 acres)
St Pepin (complex American hybrid by Elmer Swenson in Wisconsin)
Sangiovese (R, vinifera, planted only at Stoutridge)
Seyval Blanc/Seyve-Villard 5-276 (W, French hybrid, vinifera x rupestris x lincecumii; 73 acres)
Teroldego (vinifera, planted only at Stoutridge)
Tocai Friulano (W, vinifera, planted only at Millbrook Vineyards)
Traminette (W, complex American hybrid based on Gewürztraminer)
Vidal Blanc/Vidal 256 (W, French hybrid, Ugni Blanc x Seibel 4986; <10 acres)
Vignoles/Ravat 51 (W, complex French hybrid, Pinot Noir? x Subéreux?; <10 acres)
As can be seen from the list, most of the wine varieties are hybrids, developed specifically for traits that would enable the vines to survive the extreme cold, humidity, and diseases. The French hybrids were often developed to produce vines based on V. vinifera that were resistant to phylloxera, as the original intention was to plant them in European vineyards. Once it was realized that grafting American rootstock to vinifera shoots would adequately protect against phylloxera, interest in hybrids dropped in Europe, but many of the hybrids have been successfully introduced to the United States. American (esp. New York hybrids) were often developed to thrive in American vineyards with their attendant cold-climate challenges and the diseases that are endemic to the region.
Bibliography and other References
Unfortunately, there is a serious paucity of books devoted exclusively to the entire Hudson River Region AVA. The only one still available, by Martell and Long, is out of print but can still be ordered.
De Vito, Carlo. East Coast Wineries: A Complete Guide from Maine to Virginia. Rutgers U. Press: New Brunswick, NJ, 2004. An excellent guide to the wineries of the region, though having been published ten years ago, it doesn’t even include the author’s own winery: Hudson-Chatham.
Figiel, Richard. Circle of Vines: The Story of New York State Wine. Excelsior Editions, Albany, NY, 2014. Written by the once-owner of a Finger Lakes winery, this is a well-written account of the story of New York wine, with a chapter devoted to the Hudson Valley and additional related material in two others. The entire book, a sweep of history going back to the Ice Ages and up to the present day, is a worthwhile read and the chapter on the Valley is especially complete and valuable.
Martell, Alan R. and Alton Long. The Wines and Wineries of the Hudson River Valley. The Countryman Press: Woodstock, VT, 1993. Given that it was published 21 years ago, it is seriously out of date, and at a scarce 48 amply-illustrated pages, it covers but 20 wineries and a meadery. It is clearly meant for the general public.
New York Wine & Grape Foundation (text by James Tresize), “The New York Wine Course and Reference.pdf.” 2014. Available as an online download, it is an excellent and very complete research source, although it has a promotional slant. It also includes very useful regional maps on the soils, temperatures, growing degree days, etc. (Note: It is curious that the AVA map in the Wine Course document does not match the one on the Website: Fact and Figures, which is the version that I use at the beginning of this article; it is the one that I consider the most accurate.) The Website is listed below. In citations, it will be referred to as “NY Wine Course.”
A handful of others touch on the region here and there, but superficially. For example:
Berger, Dan and Tony Aspler. North American Wine Routes: A Travel Guide to Wines & Vines from Napa to Nova Scotia. Reader’s Digest Press: Pleasantville, NY, 2010. Very superficial, with no useful background and only four wineries listed on the two amply-illustrated pages about the Region.
Castell, Hudson. Wines of Eastern North American: From Prohibition to the Present: From Prohibition to the Present – A History and Desk Reference. Cornell U. Press, Ithaca, NY, 2014. Its subject is rather broad so that the Hudson Valley is only touched upon here and there, but it is a fine work of scholarship and an important reference.
Morton, Lucie T. Winegrowing in Eastern America: An Illustrated Guide to Viniculture East of the Rockies. Cornell U. Press: Ithaca, NY, 1985. An important book but it only offers a very cursory coverage of the Valley.
Robinson, Jancis and Linda Murphy. American Wine: The Ultimate Companion to the Wines & Wineries of the US. U. California Press: Berkeley, 2013. For an ‘ultimate guide’ there are only two pages, mostly covered by illustrations and no useful map. It counts 33 wineries, mentions Millbrook Vineyards and Winery as the ‘Superstar’ and shows three wine labels.
Thomas, Marguerite. Touring East Coast Wine Country: A Guide to the Finest Wineries. Berkshire House Publishers, Lee, MA, 2002. Mentions only two wineries and is out of date.
For grape varieties:
Casscles, J. Stephen . Grapes of the Hudson Valley and Other Cool Climate Regions of the United States and Canada, Flint Mine Press, Coxsackie, NY, 2015. An important an indispensable guide to the varieties of the region. (See my review of the book at Grapes of the Hudson Valley.)
Robinson, Jancis, Julia Harding, & José Vouillamoz. Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours. HarperCollins: New York, 2012. Simply the best and most complete reference to all varieties available in the English language.
Benjamin, Vernon. The History of the Hudson River Valley from Wilderness to the Civil War. Overlook Press, New York, 2014. Using up-to-date scholarship, this is a serious and significant contribution to the literature of the Hudson Valley but, alas, there’s very little about wine. Nevertheless, a very worthwhile book to own.
Be aware that most of these sites may not be up-to-date or may contain misleading or incorrect information.
HVNet.com: Wineries The Hudson Valley Network is more about tourism in the Hudson Valley than it is about the Hudson River Region AVA, and includes at least two wineries that do not belong in the AVA. It is also out of date.
HVWineGoddess.com A light-hearted but informative romp through the Valley. It is currently maintained with fresh material, but it isn’t clear if it updates old posts.
HVWineMag.com The Hudson Valley Wine Magazine is probably the source with the most up-to-date information about what is going on regarding wine in the Valley.
NYSAES (Cornell U.)* The academic/scientific go-to Website for all matters agricultural and horticultural, which means viticulture as well, in the State.
Also indispensable for New York State wines is the New York Cork Report by Lenn Thompson, with its many interviews, coverage of wine tastings, reviews, and more.
NewYorkWines.org New York Wine & Grape Foundation, aka Uncork New York, covers all the wine regions of the state. Though it states that there are 41 wineries in the Hudson region, but that includes 3 cideries, 2 distilleries, and 1 glögg producer, so strictly speaking there are really only 35 wineries in the region. “The New York Wine Course and Reference.pdf.” can be downloaded from here.