Posts Written OnJune 17, 2010

By Lenn Thompson, Executive Editor Disappointingly few rieslings made in the Hudson Valley from Finger Lakes fruit maintain the true character of the fruit's origin. There are many reasons why this could be, some unavoidable. Trucking fruit or juice from central New York to the Hudson Valley certainly isn't going to make for a pristine start to the winemaking process. That can't help. Add manipulative or extremely low-tech winemaking techniques (lack of temperature control during fermentation for instance) and it's easy to see why many rieslings made and bottled in the Hudson Valley under the "New York State" AVA can…

By Lenn Thompson, Executive Editor As the New York Cork Report continues to evolve and grow, it's important that we never lose sight of the fact that wine (and beer) are not meant to be enjoyed in a vacuum. You need food and friends to get the most out of wine and vice versa. With that in mind, please welcome Aaron Estes our new Cheese Editor. I've known Aaron for just over five years — a fact that I'm able to remember only because I first met him at his wedding, which was only a couple months before my own.…

Schulze Vineyards & Winery doubled its production area this spring. by Bryan Calandrelli, Niagara Region Editor When I arrived at Schulze Vineyards & Winery to sit down with owner Martin Schulze to discuss his namesake winery’s expansion, I shouldn’t have been surprised that there wouldn’t be any actual sitting. Martin is someone who is well known on the trail for working 25 hours a day — this day wasn’t any different. And Schulze was getting ready to rack his latest batch of Ruby in preparation for bottling. “I only have 2,000 gallons left of the Ruby and what is this,…