Find a comprehensive list of wineries in the Hudson Valley including Hudson Valley winery websites, and a description of each winery. Find winery locations, tasting menus, wine tasting options, and more about each of the wineries. Plan a trip to the Historic Hudson Valley, home of the oldest vinyards in the country. Visit wine tasting rooms, take a winery tour, and learn how wine is made from Hudson Valley grapes. Visit Wineries in the Hudson Valley.

Learn about Hudson Valley Wine Trails and Hudson Valley Winery Tours. Be sure to tour the Hudson Valley wineries where you can visit the wine tasting rooms and taste award-winning wines. Learn about the history of wine making in the Historic Hudson Valley.

Enjoy lunch overlooking the beautiful surrounding landscapes of a winery in the upper-Hudson Valley. Visit

Wineries in Albany
Wineries in Rensselaer
Wineries in Columbia County

Wineries in Ulster County
Wineries in Dutchess County
Wineries in Orange County New York
Winery in Westchester County

Visit Brotherhood Winery, where you can tour the vast network of underground cellars. "Excavated by hand in the late 19th Century, the dimly lit cellars house over two hundred oak barrels and feature a crested vault containing some of the oldest vintages in America.

"Knowledgeable guides will reveal the secrets of these mysterious vaults and keep you amused with tall tales of folly and tragedy. The tour will get you well acquainted with the complete wine making process and you will feel like an expert in the field. The difference between a merlot, pinot noir, and cabernet sauvignon will no longer seem perplexing and a finer palatte will be acquired. Test your wine tasting skills in our modern showroom and enjoy the many flavors and textures Brotherhood has to offer the budding and discerning wine lover."

Adair Vineyards in New Paltz, NY
Applewood Winery in Warwick, NY
Baldwin Vineyards in Pine Bush, NY
Benmarl Vineyards in Marlboro, NY
Brimstone Hill Vineyards in Pine Bush, NY
Brotherhood Winery in Washingtonville, NY
Glorie Farm Winery in Marlboro, NY
Palaia Vineyards in Highland Mills, NY
Stoutridge Vineyard in Marlboro, NY
Warwick Valley Winery and Distillery in Warwick, NY
Whitecliff Vineyard and Winery in Gardiner, NY

Adair Vineyards
Alison Wines & Vineyards
Allied Wine Corporation
Altamont Vineyard & Winery
Amici Vineyard & Winery
Applewood Winery
Baldwin Vineyards
Benmarl Winery
Breezy Hill Orchard and Cider Mill
Brimstone Hill Vineyard & Winery
Brookview Station Winery
Brotherhood Winery
Cascade Mountain Winery & Restaurant
Cereghino Smith Winery
Chateau Lafayette Reneau
Chatham Brewing
Clinton Vineyards
Colebrook Country Wines
Demarest Hill Winery
Dutchess Wine Trail
El Paso Winery
Elk Hill Winery
Enlightenment Winery
Glorie Farm Winery
Harvest Spirits
Hudson-Berkshire Beverage Trail
Hudson-Chatham Winery
Johnston's Winery
Kedem Winery - Kosher Wines
Magnanini Farm Winery
Millbrook Vineyards & Winery
Mountain View Winery
Oak Summit Vineyard
Palaia Vineyards
Pazdar Winery
Prospero Winery
Robibero Family Vineyards
Shawangunk Wine Trail
Stoutridge Vineyards
Tousey Winery
Warwick Valley Winery & Distillery
Whitecliff Vineyard
Winery at St. George

Wine in Ancient Greece and Rome
Wine in ancient Greece was praised and immortalized by poets, historians and artists. Wine also played a role in the religion of Ancient Greece associated with the god Dionysus. Like the Egyptians, ordinary citizens did not consume wine. It was considered a privilege of the upper classes.

During the time of the Roman Empire, the production of wine spread throughout Europe. At this time, wine became available to the common citizens. Some cities even built bars on almost every street in order to promote wine. Roman wine was said to be sweet rather than dry. Pure red or white wines were almost unthinkable in Ancient Rome. The Romans believed that flavoring was more important than the original taste of the wine. They added such flavors as fermented fish sauce, garlic and onion to their wines.

The Dark Ages
During the “Dark Ages”, wine production was mainly kept alive through the efforts of monasteries. As the Church extended their monasteries, they began to develop some of the finest vineyards in Europe. Although most wine production was done in monasteries, some religious believers diluted their wine with water in order to make it "safer" for them to drink. Since most of Europe lacked a reliable source of drinking water, wine was considered to be an important part of their everyday diet. During this time, people also begin to favor stronger, heavier wines.

14th and 15th Century
England began importing wine from Germany when they lost Bordeaux to the French in the 14th century. Portugal also shipped wine to England, which helped keep the two countries on friendly terms. During Shakespeare's time, wine was very much a staple of the diet. Beer was a favored alternative, yet wine enjoyed more attention. It was during this time, when wine began to diversify and consumers began to value the concept of variety in their drinking. Citizens of Shakespeare's age clearly enjoyed drinking wine and began to discuss its virtues and pitfalls with greater enthusiasm than in the previous centuries. By the end of the 16th Century, for the first time, an abundant supply of fresh drinking water was available to London and so the wine industry was moved into a new age.

17th and 18th Century
The wine industry saw a brief decline in the 17th century. Politics and religious propaganda did little to promote the drinking of wine for pleasure. Wine also had to face the rival of a clean and readily available supply of drinking water. Despite all of this, many new developments helped the wine industry keep its popularity. The invention of better glass making, the cork and other accessories, as well as better methods of production helped to promote wine in the 17th century.

Wine went through several changes during the 18th century. England witnessed many of these due to its political relations with France. Because of the strained relations with France, the English were without a major source of wine and had to look elsewhere for their drink. They turned to Portugal, Holland, and South Africa for their wine.

Despite their strained relations with the British, the French wine industry soared in the 18th century. Many people feel that this was when the wines of Bordeaux really began to flourish. The merchants who frequented the Bordeaux region came from Holland, Germany, Ireland and even Scandinavia. As a result, Bordeaux was able to successfully trade wine for coffee and other much sought after items from the New World, which helped cement the role of wine in the growing industry of world trade.

19th Century
During the early 19th century, when the British were fighting the Napoleonic Wars, they were unable to get a steady supply of wine from France, and instead turned to Portugal. Port became the favored wine in England during this time.


Champagne also gained favor in the 19th century. The French widow Nicole-Barbe Clicquot-Ponsardin is credited with making Champagne the celebrity wine of the world. She found easier ways to remove the sediment from Champagne and replaced it with wine, sugar, and brandy. She also organized the production of Champagne so that it could be done in an assembly line, making this beverage truly "modern."

The wines of New World began challenging those of the Old World in the 19th century. Thomas Jefferson was convinced that the lack of fine wines in America was driving his fellow citizens to drink too much hard liquor. This idea carried on after his death and influenced the way Americans viewed wine. Ohio was the first region in America to successfully grow grapes for wine. Its glory soon faded, however, and California soon took its place.

Although the 19th century is considered to be the golden age of wines for the Bordeaux and Burgundy regions, it was not without tragedy. Around 1863 many of the French grapevines began to suffer from a mysterious disease. It was soon discovered that this disease was the caused by the Phylloxera aphid. Some French winemakers at this time, moved to the Rioja region in northern Spain, and taught the Spaniards to make wine from local Tempranillo grapes.


Modern Times
The last 90 years have seen a revolution in the wine industry. The scientific background of wine making has developed greatly, allowing for many things that were once impossible to be accomplished. An example of this would be refrigeration. Before the 1940s, wine was supplied to people according to their geographic location. After the development of refrigeration, it was easier for wineries to control the temperature of their fermentation process. This enabled high quality wines to be produced in hot climates.


Machines that harvest grapes more quickly have allowed vineyards to become larger and more efficient. Grapes can also be harvested during day or night, allowing vineyards to control the temperature and climate when grapes are harvested.

Modern wine makers can now achieve total control of every stage of wine making, from harvesting and crushing to bottling. Though recent advances in technology have benefited the wine industry, they have also led to the temptation to produce more wine at the expense of quality. Wine makers face the challenge of producing wine for a larger market without losing the character and individual flavor of their wines. More countries are producing more varieties of wine than ever before. Advances in technology will ensure that this trend will continue, with more countries producing more wine, and better wine.

Any experienced winemaker spends most of their time in the vineyard. Vineyards influence the final product of wine more so than winery manipulations and procedures can ever accomplish. Careful attention should be given to both climate and soil conditions before planting wine grapes. Particular varieties excel only in specific kinds of climate and soil conditions.

General Winery Operations

Harvest
The vine cycle depends largely upon the regions climate. In California, the vine cycle begins around April 1st when new shoots elongate during April and May and the vine flowers around May 15th. Tiny berries begin to grow but remain green and hard until about July 15th. Veraison begins then and the berries begin to develop color and to soften. Fruit is usually harvested around September 15th. The harvest date is largely dependent upon the variety, the location, and the weather.

Before wine is removed or harvested in the vineyard, the amount of sugar in the grape must be measured. The acidity level must also be measured before harvesting the grapes from the vine. Two common methods are titration (grams of tartaric acid per 100 mL of juice) and pH.

Once the sugar is measured, the wine maker can estimate the alcohol concentration of the finished product. These methods have all been developed to aid the vineyard in giving the winery the best possible grape for the desired purpose.

Crushing
The grapes are crushed to make the juice accessible to the yeast. Crushed grapes are called the must. The must is made up of 80% juice, 16% skins (wine pigment), 4% seeds (tannins = wine flavor and aging characteristics). Therefore, controlling the amount of contact achieved between the juice, skins, and seeds is critical to the flavor, color, and overall final product of the wine.

Additions
Several additions may be made to the must before pressing it. SO2 is commonly added to inhibit oxidation and kill undesirable micro-organisims. However, if the winery chooses to put SO2 into their wine, US law requires the winery to write "contains sulfites" on the bottle label.

Although in most cases the winery is aware of the amount of sugar in the grapes they are crushing, sometimes winemakers wish to add sugar to the must to either enhance flavor or raise the alcohol concentration. The act of adding sugar to the must after crushing is called chapitalization. Chapitalization is illegal in California and in southern Europe. Adjustments may also be made to the must’s acidity.

Pressing
Pressing is done to separate the skins, seeds, and any other non-juice must item from the juice. There are several different types of presses used in the winery industry. Some of the more popular ones are the screw, membrane/bladder, moving head, and basket presses. The basket press has a piston which pushes the fruit down in a cylinder. The moving head press is similar to the basket press except it presses horizontally as opposed vertically.

Racking, Fermentation, and Aging
Racking is the process of transferring juice or wine away from the settled lees. Titration and centrifugation are alternative means by which a winemaker could use instead of racking.

Fermentation is typically initiated by adding 1 to 2 percent by volume of cultured yeast to the juice or must. Although there are many different kinds of fermenting vessels used throughout the global wine industry, in the United States, most modern wineries use stainless steel tanks. The fermentation process is regulated closely by managing the temperature of the vessel and yeast. This requires that refrigeration jackets or heat exchangers be installed on the fermenting vessel.

The most common way wine was aged in the past, and the tradition persists to this day is via barrels. Barrel aging is typically used for red wines and adds vanilla, spicy, and sometimes smoky flavors to the wine.

French Barrels
French oak is the primary type of wine barrel used today staying in line with a strong European wine making tradition. French oak is the barrel of choice for chardonnay. France uses somewhat of an appellation system that designates the forest from where the wood was purchased to make the barrel (i.e. Limousine forest) and hence some wineries specify not only the country but also the specific forest location of the wood that used. Due to the long lasting reputation and high labor costs, French wine barrels run between $700 and $800 per barrel.

American Barrels
Although new to the world wine making industry, American oak wine barrels on a number of occasions have been proven to be capable of producing high quality wines and thus their usage is on the rise. American oak is the barrel of choice for Australian Shiraz because of the pleasing distinct flavors that complement that style of wine. American barrels are less expensive than the average French barrel ranging between $250 and $300 per barrel. The current trend is that as the price of wine barrels increase the usage of American oak barrels increases as well. Because American barrels have lower labor costs and are relatively new thus not having a long consistent history, they are substantially less expensive than French barrels.

Combination Barrels
Outside of the French barrels made by the French and American barrels made by the Americans, there are Americans who make barrels using imported French wood and French who make barrels using imported American wood. The prices vary slightly from the barrels described in the two sections above.

The average useful life of both American and French barrels are roughly 5 years. However, innovations such as inner stay oak slates or carving away a few layers of wood inside the barrel can extend the life of a barrel up to 10 years. Furthermore, all barrels should be topped off roughly once a week to eliminate void air space.

Blending, Fining, Filtration and Bottling
Wine coming from different batches, varieties, vineyards, fruit maturities, and wine making treatments are sometimes blended by the winemaker in order to produce a more uniform final product.

Fining Agents are used to take out undesirable particles, which tend to make the wine "hazy". By fining the wine, the wines clarity is greatly improved. This is critical to white, blush, and sparkling wines where clarity is very important to the average consumer.

Wine is then filtered to further clarify and stabilize the wine.

The last step before the wine leaves the winery is bottling. Most wines are aged in the bottles for a few months up to a few years depending on the wine and the winery.