Hudson Valley Wine Goddess

When we talk about New York wine, the Finger Lakes and Long Island usually get most of the attention. I, of course, will always remind you about the Hudson Valley.

But there’s another New York wine region that deserves a spot on your radar.

You just have to travel a little farther north.

Okay—a LOT farther north.

For this episode of Uncork Your Mind, I sat down with Kyle Mizuno, Director of Winemaking and Head Winemaker at Rolling Hills Estate Winery in Westport, New York, in the Champlain Valley.

We’re talking way up there, near the Canadian border, in a part of New York surrounded by the beauty of the Adirondacks and Lake Champlain.

Kyle’s journey to this corner of New York wine country is almost as interesting as the grapes he’s working with.

Because Kyle came to Lake Champlain from Napa Valley.

And he didn’t come north to make Napa wine.

He came to discover what the Champlain Valley could become.

Kyle’s path into wine began almost accidentally.

He studied biochemistry at UC Davis and thought he was going to become a pharmacist.

During his senior year, he attended a job fair filled with students looking for careers in science. Around the outside of the fair were more than 100 wineries.

Kyle walked up to the first winery table—Franciscan Estates—and asked a pretty simple question:

Did they need anyone with a science background?

They did.

They were hiring for the lab.

And just like that, a biochemistry major who hadn’t planned on becoming a winemaker found himself entering the wine industry.

From there, Kyle built a career in Napa and had the opportunity to learn from and work around some pretty impressive names in the wine world.

He also became very familiar with what Napa does best: big, powerful Cabernet Sauvignon and Cabernet-based wines.

Eventually, however, another opportunity came calling.

This one was more than 2,500 miles away.

This was one of the things I really wanted to understand.

Why would someone leave one of the most famous wine regions in the world for a region where many consumers don’t even realize wine grapes are being grown?

Kyle’s answer fascinated me.

In many ways, he felt that Napa’s story had already been told.

Napa has history. It has prestige. It has established styles. When consumers pick up a Napa Cabernet, they generally have an idea of what they expect that wine to be.

The Champlain Valley doesn’t have that same history or set of expectations.

And to Kyle, that was exciting.

He described arriving in the region as being handed a brand-new palette of colors and a blank canvas.

Instead of being asked to paint the same picture with deeper blues or brighter reds, he suddenly had the freedom to ask:

What should these wines be?

That’s a pretty exciting question for a winemaker.

Forget Cabernet Sauvignon and Chardonnay for a moment.

At Rolling Hills, Kyle is working with grapes designed to survive a very different world.

Among them are La Crescent, Frontenac Gris, Marquette, Petite Pearl and Frontenac, along with other cold-hardy varieties.

And when Kyle arrived, he wasn’t an expert on these grapes.

That’s another part of his story I loved.

After years of making wine, he suddenly had to become a student again.

He’s learning how the vines grow, when they ripen, how their acidity behaves and what happens when you give the fruit a little more hang time.

Even the vineyard itself challenges what he knew from California.

Instead of the VSP-trained, lower-growing vines Kyle was accustomed to in Napa, he’s working with top-wire-trained vines suited to the much colder conditions.

Then there’s harvest.

In Napa, Kyle had worked with fruit coming into the winery anywhere from July through December.

In the Champlain Valley?

You better be finished by the end of October.

Kyle admitted he initially thought he’d have November and December to work with.

The locals essentially told him: just wait.

Then the temperatures dropped, the snow arrived and the California kid discovered they were right.

One of the biggest adjustments has been acidity.

These cold-climate grapes can retain significantly higher levels of acidity than the Napa fruit Kyle was accustomed to.

That meant he had to recalibrate his palate and even rethink some of his instincts about ripeness.

He had people telling him that when the grapes reached 22 Brix, it was time to pick.

Coming from California, his initial reaction was basically, “No, it’s not.”

But that’s exactly why this project is so interesting.

Kyle isn’t blindly applying Napa rules to New York grapes.

He’s using what he learned in Napa while allowing these grapes and this climate to teach him something new.

In fact, he estimates it may take him about five years just to truly understand the vineyard and its growing seasons.

Think about that.

An experienced winemaker willingly putting himself back into learning mode.

I love that.

This might have been my favorite part of our conversation.

Kyle talked about using many of the same artisanal skills and attention to detail that he once applied to Cabernet Sauvignon and Cabernet-based wines selling for more than $200 a bottle.

Only now he’s applying them to grapes like Marquette and La Crescent.

Not because he wants them to taste like Cabernet or Chardonnay.

Quite the opposite.

Kyle wants to see what happens when these varieties are treated with that same level of care.

What characteristics can he coax from them?

What makes each grape distinctive?

And how can he elevate grapes that truly represent the Champlain Valley?

That’s a conversation I think we need to have more often about hybrid grapes.

Instead of asking whether they taste like the vinifera varieties we already know, maybe we should start asking what they taste like when they’re allowed to be themselves.

Kyle has developed a particular affection for La Crescent.

He’s tasted it made sparkling, off-dry and in other styles, and he sees tremendous versatility in the grape.

For him, it can have some of the freshness he associates with Sauvignon Blanc, along with bright fruit and lively acidity.

His description that stuck with me?

“Sunshine in a bottle.”

Let La Crescent hang longer, however, and the profile can change, bringing out characteristics that move toward banana and apricot.

Same grape. Same vineyard.

Different harvest decisions can produce dramatically different wines.

For a winemaker who came from a region where stylistic expectations can be firmly established, that’s one heck of a playground.

On the red side, Marquette caught Kyle’s attention.

He finds it has density, weight and power and sees some stylistic similarities to Cabernet Sauvignon.

Petite Pearl takes things in another direction.

Kyle described it as more rounded and plum-driven, with less cassis, currant and dark fruit. He sees it as an easygoing, versatile wine that could work with a wide variety of foods.

Then there was one of my favorite stories from the interview.

When one of the lesser-known red hybrids first came into the cellar, Kyle had only experienced the grape as finished wine.

Then the fruit arrived.

Suddenly, the cellar smelled like strawberry jam.

And there was only about a ton of fruit.

The color was so brilliant and intense that it stained everything—including Kyle’s hands.

Those little moments are what make listening to a winemaker talk about unfamiliar grapes so much fun.

You get to experience their discoveries along with them.

Of course, none of this can be separated from where the grapes are growing.

Lake Champlain plays an important role in moderating the climate.

This far north, winters can be brutally cold. The large body of water helps temper those extremes and can also provide cooling breezes during summer.

Kyle shared a great example involving a spring frost that swept through parts of New York, Pennsylvania and Virginia.

While some areas dropped into the low 20s, Westport remained closer to the upper 20s and around 30 degrees.

That difference mattered.

Move 15 or 20 miles away from the lake, Kyle explained, and growing conditions can change dramatically.

Traditional vinifera that might survive elsewhere in New York can struggle to survive those winters.

That’s why Rolling Hills isn’t trying to force Cabernet Sauvignon into a place where it doesn’t belong.

They’re planting grapes adapted to the place.

And then they’re figuring out how to make the best wine those grapes can produce.

That’s terroir.

Rolling Hills didn’t exactly dip its toe into the water.

The property originally contained a one-acre Cornell trial plot used to study how different varieties responded to the region.

That experimental vineyard ultimately helped inspire what would become Rolling Hills Estate Winery.

And when the owners decided to go for it, they went big.

Not half an acre.

Not one acre.

Twenty acres.

Kyle said their planted acreage is larger than the combined vineyard acreage of several neighboring wine operations in the area.

But what impressed me even more is that Kyle doesn’t see their neighbors as competition.

He wants more vineyards.

He wants more wineries.

He wants more people experimenting with what can grow here.

Kyle used the word pioneer during our conversation.

Rolling Hills wants to help pioneer an undiscovered wine region.

He told me about a neighbor who wanted to plant a half-acre vineyard and make wine. Rather than keeping information to themselves, Kyle and the Rolling Hills team connected him with their grower and helped him understand everything from equipment to planning a crush pad.

Why?

Because one winery doesn’t create a wine region.

A community does.

Kyle compared what’s happening today in the Champlain Valley to an early Napa moment—farms, small producers and people experimenting, learning and helping one another.

Someone has to become the catalyst that gets things moving.

Could the Champlain Valley eventually become one of those New York wine destinations people specifically travel to explore?

That’s exactly what Kyle hopes will happen.

And I wouldn’t bet against it.

That’s probably what I enjoyed most about my conversation with Kyle.

There isn’t a neat ending to this story.

There can’t be.

They’re still writing it.

Kyle is learning the vineyard.

He’s learning the grapes.

He’s experimenting with harvest dates, blends and styles.

He’s discovering what happens when techniques learned in Napa meet grapes bred for an entirely different climate.

And the Champlain Valley itself is still figuring out what kind of wine region it wants to become.

For wine lovers, that’s exciting.

We spend a lot of time talking about established regions and established grapes.

But how often do we get the opportunity to watch a wine region develop almost in real time?

There is much more to Kyle’s story than I can fit into one article.

If you love discovering unfamiliar grapes, learning about emerging wine regions or simply listening to a winemaker geek out about figuring out what a vineyard is capable of, you’ll enjoy this episode of Uncork Your Mind.

Watch the webinar or put in your earbuds and listen to the podcast.

And remember those names:

La Crescent. Marquette. Petite Pearl. Frontenac.

The next time you see one on a wine label, don’t walk past because you don’t recognize it.

Pick up the bottle.

Taste it.

Because sometimes the most interesting wines aren’t the ones whose stories have already been told.

They’re the ones whose stories are just beginning.

The post From Napa to Lake Champlain: A Winemaker, a Blank Canvas and the Future of New York Wine appeared first on Hudson Valley Wine Goddess.

Somewhere in the northeast corner of Italy — 500 meters from the Slovenian border, an hour and a half from Venice, tucked into a green valley of gentle hills and marine-origin soils, there’s a winery run entirely by women. It has been, in one form or another, for over 150 years.

And at its heart is a grape that was once illegal to grow.

I sat down with Francesca Mecchia of Vigna Petrussa to talk about the Schioppettino — a grape so rare, so distinctly tied to its tiny corner of the world, that its very existence was nearly erased. What I got was something far bigger: a story about resilience, inheritance, and what happens when women refuse to let things disappear.

A Winery Built by Women — Three Generations Deep

The story of Vigna Petrussa begins with Francesca’s great-grandfather, who owned a large property with diverse activities — a mill, horses, farmland, and vines. But with nine children, the land was divided like a cake, each piece going to a different heir. The portion that passed to Francesca’s grandparents was modest. And when her grandfather died, her grandmother was left to run it alone.

“None of the local men wanted to help her,” Francesca explained. “Working under a woman was not acceptable then.” Her grandmother found support near the Slovenian border — a family that still works with them today.

When Francesca’s grandmother began to age, her mother — an elementary school teacher — started making the drive every weekend to help. Eventually, she made the decision to move back entirely, immerse herself in the winery, earn her sommelier credentials, and learn the land from the ground up.

“She became like a totally different woman,” Francesca said of her mother. “Stronger, more stubborn, full of passion.”

Then came Francesca herself — an architect, trained and working internationally — who received the same message her mother had once received from her grandmother: it’s time to come back.

She did. And she brought with her an international perspective on how wine is drunk, how markets work, and how a small family estate can find its place in a rapidly changing world.

Three women. Three chapters. One unbroken thread.

The Middle of Nowhere — and Why That Matters

“I always say we are in the middle of nowhere,” Francesca laughs, “because really everybody knows it, but not many people come to visit. And that’s a shame.”

The Colli Orientali del Friuli sits in Italy’s far northeast — a region of rolling hills that peak around 250 to 300 meters, bordered by Slovenia on one side and the Dolomites to the north. The climate is cool and often rainy, with fresh mountain winds meeting sea breezes that keep disease pressure low and vines healthy. Temperatures can swing 15 degrees Celsius between day and night — a gift for aromatic complexity and freshness in the wines.

But the real secret is underground.

The soils here are called ponka — a local name for the Eocene-era flysch: thin, fragile layers of marl and sandstone that crumble under rain and tractor weight, releasing minerals slowly into the vines. Francesca describes it beautifully: “Like millefoglie — the Italian pastry made with many thin layers. Under the weather and the tractor, it breaks into thousands of pieces, releasing a lot of minerality.”

That minerality — saline, almost oceanic — is a signature of every wine Vigna Petrussa makes.

The Grape That Almost Didn’t Survive

Before Schioppettino, there was Schioppettino — and then there was almost nothing.

The phylloxera epidemic that devastated European vineyards in the late 19th century wiped the grape nearly out of existence. What remained was quietly maintained by just one family in the village of Prepotto, even after the variety was removed from the official list of approved cultivars. Growing it was, technically, illegal.

It took until around 2003 — following years of painstaking work by a consortium of local producers, researchers, and passionate advocates — for Schioppettino di Prepotto to be recognized as its own DOC subzone. The area around Prepotto, a tiny village between the towns of Cormòns and Cividale del Friuli, was identified as the grape’s spiritual home: the terroir that best expresses its most defining trait, that vivid spice of black and green pepper.

There are now approximately 23 producers in the denomination. Vigna Petrussa is among the most dedicated — and arguably the most obsessed.

The name itself tells you something. Schioppettino comes from scoppiare — to burst, to explode. Named for the way the small, thick-skinned berries pop in your mouth with a satisfying crunch.

Four Faces of One Grape

If Francesca’s mother has a passion for Schioppettino, she has, as Francesca puts it with a smile, “an obsession.” Vigna Petrussa produces not one, not two, but four distinct expressions of the grape — each revealing a different dimension of the variety.

Rinera The entry point. Vinified in stainless steel with no wood influence, Rinera (named because the variety’s alternate name, Ribolla Nera, could no longer legally appear on labels) is Schioppettino in its most transparent form: crunchy red fruit, bright acidity, a whisper of pepper, and that characteristic lightness that makes it incredibly food-friendly. It spends a minimum of one year in bottle before release. Perfect as an aperitif, or chilled slightly with summer food.

Schioppettino di Prepotto This is the “star of the area,” as Francesca calls it — the denomination’s flagship expression and Vigna Petrussa’s most celebrated wine. By regulation, yields are capped at 1.5 kilos per plant (from a vine capable of producing five), and the wine must age a minimum of 18 months in large wood barrels, plus one year in bottle.

The winery uses old, large-format wooden casks deliberately — so that wood integrates without overshadowing the grape. On the nose: violet, forest floor, dark fruit, and that unmistakable green-and-black pepper. In the mouth: silky tannins, elegant structure, a mineral thread from the ponka, and a finish that lingers with precision and grace. It can pair with everything from mushroom risotto to seared tuna to Sichuan-spiced dishes — and it can be slightly chilled without losing a thing.

Riserva Produced only in the finest vintages, the Riserva spends three years in tonneau (medium-format all-wood barrels) plus one year in bottle. One might expect a bold, powerful wine — but Francesca takes a different approach. “It’s a female winery, so we tend to have a lighter wine. Where we point out on wines that are elegant.” The Riserva is more floral, more refined — a wine to drink slowly, to think about, to let evolve in the glass.

Perla Nera The fourth expression — and the most surprising. Perla Nera, meaning “Black Pearl,” revives a tradition that dates back to Francesca’s great-grandfather’s era, when men hunted wild game and Schioppettino was dried to make a richer, more robust wine for celebratory meals. A portion of the grapes is dried for one month before fermentation, then the wine ages three years in barrique. The result is rounder, deeper, more intense — with dried fruit, earthiness, and a gentle richness that pairs beautifully with aged cheeses, pâté, or roasted duck. It is also available in 500ml bottles, reflecting its origins as a special-occasion wine rather than an everyday pour.

Beyond Schioppettino

The passion for indigenous varieties extends across the entire portfolio. The Friulano (once called Tocai, before Hungary claimed the name) is vinified seven months in large old barrels and can age for five to seven years — an elegant white of little white flowers, dry almonds, and mineral depth. The Ribolla Gialla is vinified half in wood, half in steel for a lively, citrusy expression. Malvasia here is more mineral than aromatic — a reflection of the ponka soils. And Requienza — a blend created by Francesca’s mother 20 years ago from ancient indigenous varieties planted in small quantities by her ancestors — can age up to 15 years, a multi-layered testament to place and memory.

On the red side, Refosco dal Peduncolo Rosso offers a fascinating contrast to Schioppettino: where the latter is precise and elegant, Refosco is generous and juicy, with cherry-berry richness and jammy warmth. Thirty percent of the grapes are dried for a month before vinification; the remainder ages in tonneau for three years.

And then there is Picolit — perhaps Friuli’s most storied dessert wine. Only about 10 to 12 producers still make it. The grape’s floral abortion means that four vines yield just one 375ml bottle. Sweet, velvety, layered with dried apricot, and finished with a surprising lemon-zest brightness that keeps it from heaviness. It is exactly what a great dessert wine should be: generous without being cloying, complex without being exhausting.

Farming, the Moon, and the Limits of Prediction

Vigna Petrussa is SQNPI-certified — a sustainability program that prohibits synthetic pesticides and demands careful attention to the vineyard ecosystem. Almost all work is done by hand. The team is small, experienced, and flexible enough to make a harvest decision at 6pm for 7am the next morning.

They also pay attention to the moon cycles — not as mysticism, but as practical tradition. “We always try to bottle with the moon correct, because otherwise the wines take longer to settle,” Francesca explains. They’ve even noticed that certain corners of the cellar — near an underground stream — cause wines to move restlessly, never settling. So they move the barrels.

Climate change has upended even the most practiced rhythms. In recent years: one year with almost no rain, the next with violent, concentrated storms. A year when spontaneous fermentation began in the vineyard before anyone expected it. And 2024 — a harvest that finished not in mid-October as usual, but on September 22nd. “We were all surprised. All rushing, hysterical,” Francesca laughed. “You need to mix technology with your experience and your tradition. That is super important.”

Finding Vigna Petrussa

Vigna Petrussa’s wines are exported to the United States.

If you ever come across Schioppettino on a wine list or at a wine shop, order it.

Especially if you love:

Pinot Noir

Cabernet Franc

Cool-climate Syrah

Peppery reds

Earthy, food-friendly wines

If you’re lucky enough to come across the Picolit, treat yourself.

And if you ever find yourself in the northeast corner of Italy — an hour and a half from Venice, 500 meters from Slovenia, in the middle of nowhere — go visit.

Vigna Petrussa is a boutique family winery in Prepotto, Colli Orientali del Friuli, Italy. Find them at vignapetrussa.it or on Instagram and Facebook @vignapetrussa.

The post Schioppettino: Friuli’s Peppery Secret and the Women Preserving It appeared first on Hudson Valley Wine Goddess.

Sometimes the best conversations happen with a glass of wine in hand. And sometimes those conversations turn into something even more interesting — like a book that connects wine with parenting.

Recently on my podcast Uncork Your Mind, I had the pleasure of speaking with author Danielle Frank, whose book A Wine Lover’s Guide to Parenting: The Fine Art of Wine & Whine Management blends humor, wine terminology, and life lessons in a way that made me laugh out loud.

And trust me… if you’ve ever raised kids, babysat, flown on an airplane with children nearby, or even just observed parenting in action, you’ll appreciate the clever parallels Danielle draws between winemaking and raising humans.

Danielle has spent more than two decades working in the wine and spirits industry, and writing has always been her creative outlet. The inspiration for the book came from an unexpected place — life itself.

Years ago, while engaged to someone with children from a previous marriage, Danielle became what she calls a “bonus mom.” During that time, she began thinking more deeply about parenting.

Later, while watching her niece and nephew do what kids do best — whining — she jokingly said:

“Aunt Danielle drinks wine. She doesn’t listen to whine.”

And just like that, the idea started fermenting.

Danielle realized there were dozens of parallels between wine terminology and human behavior, and the concept for the book was born.

The book is structured around wine vocabulary — fermentation, decanting, corked, mulled wine, and more — each used as a metaphor for a parenting lesson.

One of my favorite chapters is the very first:

It’s simple advice:
If kids learn that whining works, they’ll keep doing it.

Danielle explains that lesson one is about setting boundaries early, because once whining becomes successful behavior, it’s hard to undo.

Another lesson compares children to wine that needs time to breathe.

Just like wine benefits from aeration, Danielle believes children benefit from independence.

She credits her own upbringing — where she was given freedom and trust — with helping her grow into a confident adult.

As she shared during the interview:

“When something is too strict or taboo, kids often rebel. When they have room to breathe, they learn to make good decisions on their own.”

Another chapter humorously warns parents not to let their children “ferment.”

In winemaking, fermentation transforms sugar into alcohol. Danielle uses that metaphor to explain how sweet kids can become harsh if they’re not taught kindness and manners early.

Her advice?

Teach respect, kindness, and basic manners from the start.

Because those early lessons shape the adults they eventually become.

One of the things I loved about the book is that it’s not just about parenting.

Every chapter also introduces wine terminology, with definitions included throughout the book.

That means readers can actually learn wine basics along the way — in a fun, approachable way that doesn’t feel intimidating.

And if you know me, you know I love that.

Wine should always be approachable.

Toward the end of our conversation, I asked Danielle a fun question:

If each stage of parenting were a wine, what would it be?

Her answer was perfect.

Toddlers: Start with bubbly — you’ve just had a baby! But quickly move to a bold Cabernet because you’re in for a long journey.

Teenagers: Something aged and patient — like a Cabernet that takes time to mature.

Empty Nesters: Time to celebrate again with sparkling wine or a crisp Chablis.

Danielle’s message isn’t about perfection.

It’s about perspective.

Parenting is joyful, challenging, exhausting, rewarding, and sometimes chaotic — just like wine.

As Danielle said:

“Sometimes you need to not take yourself so seriously. With wine and raising kids… you might as well enjoy the laughter along the way.”

I couldn’t agree more.

So pour yourself a glass, sit back, and enjoy this fun conversation about parenting, wine, and the wisdom found somewhere in between.

And if you know someone raising kids (or grandkids), this might be the perfect book to gift. The book can be found on Amazon

Because sometimes the best parenting advice pairs beautifully with a glass of wine.

The post What Wine Can Teach Us About Parenting: A Conversation with Author Danielle Frank appeared first on Hudson Valley Wine Goddess.

Starting a winery isn’t for the faint of heart—and David Sheldon, owner of Hampton Roads Winery in Surry County, Virginia, knows that better than anyone. After 25 years running a plastics factory in Massachusetts, David and his wife, Diane—a research chemist—decided to retire into something they both loved: wine. What they didn’t realize at the time was that their “retirement project” would become a full-blown adventure filled with heat, hurricanes, high humidity, and a few “Green Acres” moments along the way.

Their journey—and all its triumphs and tribulations—is chronicled in David’s engaging new book, You Can Wine Too, a must-read for anyone who has ever dreamed of starting a winery from scratch.

When David and Diane traded snowy Massachusetts for the warmer climate of coastal Virginia, they imagined a longer growing season and an idyllic life among the vines. What they found instead was humidity, challenging soils, and a crash course in viticulture.

“We thought Virginia would have a longer growing season—and we were dead wrong,” David said with a laugh. “The heat and humidity determine when we pick. And hurricanes do too!”

Armed with advice from Virginia Tech’s viticulture program and a lot of determination, the Sheldons planted their first vineyard on less-than-ideal land: flat, poorly drained, and heavy with silt. They learned by trial and error which grape varieties could survive the Tidewater region’s extremes—and which couldn’t. Over time, they discovered what truly thrived on their farm, including Norton and Muscadine, two grapes perfectly suited to Virginia’s climate.

In the early years, David split his time between Massachusetts and Virginia, commuting back and forth while the vines slowly matured. When harvest finally arrived, the couple faced a new challenge: making wine.

Their first attempt was, as David puts it, “a disaster.” Trying to ferment Norton in an air-conditioned carport under the Virginia sun was, in his words, “like trying to make wine in a sauna.” The heat spoiled the batch, but it also ignited a new sense of purpose. The Sheldons got serious, built a proper winery, and began producing wines that reflected their hard-earned lessons.

That commitment paid off. Hampton Roads Winery is now celebrating its 10th anniversary, producing a range of wines including Norton blends, Vidal Blanc, and their best-selling Hog Island Sweet White, made from Muscadine grapes.

Of course, no story about Hampton Roads Winery is complete without mentioning its famous Goat Tower. Inspired by a winery in South Africa, David decided to build one of his own—by hand and with local craftsmen. The result? A four-story brick structure that has become the winery’s signature landmark.

“When people come to visit us, they remember us for the Goat Tower,” he said. “You come for the wine, but you stay for the goats.”

The tower even inspired the winery’s popular Goat Tower wine series, featuring wines like the Goat Tower Chardonnay (a crisp, fruit-forward, unoaked white that perfectly suits Diane’s style as a chemist-turned-winemaker).

Hampton Roads Winery isn’t just about grapes—it’s a true farm winery, complete with cattle, goats, and plenty of stories. One of the most touching in David’s book is about “Nicholas,” a calf he rescued on a freezing December night.

“I carried him out of the mud and spent the night on the couch next to him,” David recalled. “For three months I bottle-fed him twice a day. Every time I entered the pasture, he’d come running. Eventually, though, I had to wean him—and I think the other cows warned him not to trust me after that!”

It’s those very human moments that make You Can Wine Too such a compelling read. It’s not just about wine—it’s about perseverance, problem-solving, and the humor required to keep going when things don’t go as planned.

When asked what advice he’d give someone dreaming of starting their own winery, David didn’t hesitate:

“I wish I’d started 20 years sooner,” he said. “Don’t wait until retirement to chase your dream. This business takes time—and marketing is everything.”

Despite being “across the moat” from Virginia’s busier wine regions, Hampton Roads Winery has carved out its own following, drawing visitors from Williamsburg, Virginia Beach, and RV travelers heading south through programs like Harvest Hosts and Good Sam Club.

If you’re traveling through Virginia, make a point to stop at Hampton Roads Winery—home to world-class wines, a record-breaking Goat Tower, and a family that turned their dream into reality.

Hampton Roads Winery
3450 New Design Road
Surry, Virginia
hamptonroadswinery.com

You can also find David’s book, You Can Wine Too, on Amazon and Barnes & Noble, or directly through the winery’s website.

As David put it best:

“So often people think they come into a winery, see success, and don’t realize what it took to get there. It’s not for the weak at heart.”

Listen to the full interview on the Uncork Your Mind podcast or watch the webinar for more laughs, lessons, and inspiration straight from the man who proves that yes—you really can wine too.

The post Dream, Build, Pour: The Passion Behind Hampton Roads Winery appeared first on Hudson Valley Wine Goddess.

In our latest episode of Winephabet Street, we journey into the fascinating world of Usakhelauri, a rare and treasured grape from the country of Georgia. Known for its intense color, natural sweetness, and minimal production, this wine is a true gem for wine enthusiasts.

Usakhelauri, meaning “nameless” in Georgian, is a red grape grown in the mountainous region of western Georgia. With vineyards planted in steep, terraced landscapes, this grape thrives in unique microclimates, contributing to its exceptional quality.

The wine produced from Usakhelauri is naturally semi-sweet, boasting flavors of ripe berries, floral notes, and a delicate balance of acidity and tannins. Due to its rarity, it is often regarded as one of Georgia’s most exclusive and expensive wines.

Despite being naturally sweet, Usakhelauri pairs beautifully with strong cheeses, roasted meats, and even dark chocolate desserts. Its vibrant fruitiness and smooth finish make it a delightful sipping wine for special occasions.

Have you ever tasted Usakhelauri? Let us know in the comments!

The post Exploring Usakhelauri – The Hidden Gem of Georgian Wines appeared first on Hudson Valley Wine Goddess.

If you missed the live episode of Winephabet Street’s this month we talked all about Traminette, Our guest was Michael Migliore, owner and winemaker of Whitecliff Vineyard & Winery. Michael brought 45 years of winemaking expertise to the table, providing invaluable insights into this fascinating grape known for its floral, fruity, and spicy characteristics.

What is Traminette?
Traminette is a hybrid grape, a cross between Gewürztraminer and a French-American hybrid. It boasts the aromatic intensity of Gewürztraminer while offering the hardiness and disease resistance of hybrids. Traminette thrives in regions with cooler climates, making it a popular choice in New York’s Hudson Valley and the Midwest.

Key Highlights from the Webinar

The History and Development of Traminette
Michael shared the grape’s unique origin story, developed as a resilient and flavorful alternative to traditional European varieties. Introduced in the 1990s, Traminette has gained a foothold in vineyards across the Northeast and Midwest due to its cold tolerance and disease resistance.

Vineyard and Soil Preferences
Traminette thrives in sandy loam soils and prefers slightly sloped sites for optimal drainage and sun exposure. Michael emphasized the importance of early leaf pulling to allow sunlight to develop the grape’s flavor precursors, ensuring a rich and complex wine profile.

Winemaking Techniques
Michael detailed his winemaking process, highlighting the importance of cold fermentation and short skin contact to retain Traminette’s signature floral and fruity notes. He also touched on experimenting with non-intervention wines, using natural yeasts to create unique flavor profiles.

Tasting Notes
Traminette’s bouquet is a sensory delight, featuring aromas of rose petals, orange blossom, and jasmine. On the palate, expect notes of guava, lychee, Honeycrisp apple, and a medley of spices like ginger and cloves. Michael’s description painted a vivid picture of a wine that’s both elegant and versatile.

Food Pairings
One of the standout moments was the discussion on food pairings. Michael recommended pairing Traminette with:
• Spicy Asian Cuisine: Think Thai green curry or dumplings with chili oil.
• Seafood: Oysters and other light, briny dishes.
• Cheese: Gruyere is a perfect match for Traminette’s nuanced flavors. For sweeter versions, desserts like cheesecake or roasted meats complement the wine beautifully.

Why Traminette Matters
Traminette is more than just a hybrid grape; it represents the innovation and resilience of modern viticulture. Its ability to thrive in colder climates while offering a sophisticated flavor profile makes it a valuable addition to any wine enthusiast’s repertoire.

What’s your experience with Traminette? Share your thoughts in the comments!

The post Exploring Traminette with Michael Migliore of Whitecliff Vineyard appeared first on Hudson Valley Wine Goddess.

In a recent interview, Carla Tiago, one of the talented winemakers from the historic Kopke 1638 Port House, shared insights into the storied tradition and innovation behind one of Portugal’s most celebrated port houses. Established in 1638, Kopke has pioneered the art of port making, evolving from the early days when port was simply a fortified wine shipped to England to today’s complex and aged offerings. Carla explained the distinct profiles of Kopke’s ports, from the fruity Ruby style to the oak-aged Tawny and the single-vintage Colheitas, which are bottled only upon request, making each bottle a unique expression of the terroir.

Kopke also produces high-quality still wines under the brand Quinta de São Luiz, representing the best of the Douro Valley’s distinct microclimates. The tradition of maintaining family-owned vineyard sources, along with sustainable innovations, has kept Kopke’s wines at the pinnacle of quality.

Carla highlighted exciting projects, including the launch of a unique library collection with rare, century-old ports, a vermouth aged for over 100 years, and a quinine-infused port made to prevent malaria—a fascinating historical nod. With an eye to the future, Kopke seeks to inspire a younger generation, introducing port through modern cocktails and food pairings, demonstrating the versatility of this exceptional wine.

For those interested in exploring Kopke’s range, Carla noted their upcoming online store, Uva Wine Store, and the availability of their ports in select U.S. locations. Kopke continues to bridge the past with the present, inviting wine lovers to discover the rich tapestry of flavors that over 400 years of tradition have preserved.

I hope you enjoy the podcast!

The post Exploring the Rich Legacy of Kopke 1638 Port House with Carla Tiago appeared first on Hudson Valley Wine Goddess.

In this latest episode of Uncork Your Mind, I had the pleasure of sitting down with Shawn Pearce from Familia Vicente Pearce, a unique winery that bridges the cultures of Buffalo, New York, and Mendoza, Argentina. Shawn shared his inspiring story of how he met his wife, Celia, and eventually sparked their joint venture into winemaking in the heart of Mendoza.

Shawn’s journey into wine began while studying at Wake Forest, but it was his connection to Celia, who grew up in Argentina’s wine-rich Mendoza region, that truly set the stage for what would become Familia Vicente Pearce. Together with Celia’s brother, Juan Pablo, they’ve developed a winery focused on creating premium wines from sustainably farmed vineyards.

We delved into Mendoza’s rich terroir, where vineyards sit 3,000 feet above sea level. Cool nights and alluvial soils provide the perfect conditions for growing classic Bordeaux varietals like Cabernet Sauvignon, Malbec, and Gamay. Shawn also discussed the company’s commitment to organic farming, using drip irrigation, and sustainable practices to reduce its environmental footprint while producing exceptional wines.

Their wines are a testament to their passion, with each bottle reflecting the family’s love for both the land and the craft. From their limited-production, Gamay Rosé to their crowd-pleasing red blend, Corte, Familia Vicente Pearce offers a diverse range of wines that are perfect for any occasion.

If you’re curious about wine from Argentina or looking for something new to try, be sure to listen to the full interview where we also discuss the creative artistry behind their labels, Celia’s design talents, and of course, our shared love for the Buffalo Bills! And of course taste the wines

Listen to the podcast or watch the webinar now and discover more about Familia Vicente Pearce!

The post Discovering Familia Vicente Pearce: A Journey of Passion, Wine, and Connection appeared first on Hudson Valley Wine Goddess.

Welcome to an exciting edition of Winephabet Street! We are exploring the story of the San Marco grape, a unique variety cultivated in the United States by Bellview Winery in New Jersey.

**Meet the Winemakers**

Jim Quarella, the 4th generation owner of Bellview Winery, and his partner Larry Coia, an experienced grape grower, join us to share their journey. Their partnership began in 2000 when they turned Bellview Farms, initially a vegetable farm, into a commercial winery.

**Discovering San Marco**

The San Marco grape has an extraordinary back story. Larry speaks passionately about their trip to Italy, where they met Marco Stefanini, a researcher known for developing grape varieties. They discovered the San Marco variety, an experimental grape resistant to botrytis and suitable for the climate of New Jersey. After rigorous processes, they began cultivating this grape in the U.S., leading to Bellview Winery becoming the first to produce San Marco wine.

**From Italy to New Jersey: Cultivation and Characteristics**

San Marco’s journey from Italy to New Jersey involved overcoming quarantine regulations and propagation challenges. Jim shares the delight of growing this grape, describing its oblong berries and resistance to common vine diseases. It’s cultivated in sandy loam soils similar to those in Northern Italy’s Trentino Alto Adige region.

**The Wine Profile**

San Marco wine showcases an intriguing profile with dark fruit notes, particularly black cherry, and a structure reminiscent of Syrah. It’s characterized by its bright acidity and balanced tannins, making it a versatile option for various food pairings. The wine’s aging potential is promising, with Larry and Jim optimistic about its development over the next decade.

**Tasting San Marco**

We tasted San Marco’s different vintages during the webinar, noting distinct flavor profiles and aromatic differences. The 2021 vintage displays black cherry notes and a deep purple hue, intense and fuller, while the 2022 vintage, which had 10% Merlot, is noted for its herbal and spicy undertones with brighter acidity. Both agree that San Marco is an exceptional wine, suitable for pairing with a wide range of dishes, from pasta and meatloaf to roasted pork and even bean dishes.

**Future of San Marco**

Jim and Larry envision San Marco becoming one of Bellview Winery’s signature varietals. They plan to cultivate this variety further to enhance its production and promote its unique qualities. Their dedication to experimenting with new grape varieties ensures they stay at the forefront of viticulture innovation.

**Visit Bellview Winery**

If you’re interested in tasting San Marco and exploring more about Bellview Winery, you can visit their website at https://belleviewinery.com or plan a trip to Landisville, New Jersey, located between Philadelphia and Atlantic City. There, you can experience their variety of wines and enjoy the scenic vineyards that Jim and Larry have passionately cultivated.

Cheers to new grape varieties and the innovative winemakers who bring them to our tables!

The post From Italy to New Jersey: The Unique Journey of the San Marco Grape at Bellview Winery appeared first on Hudson Valley Wine Goddess.

So excited about this episode of Winephabet Street. We are exploring the letter ‘R’ with one of the wine world’s hidden gems, the Rkatsiteli grape. This ancient varietal, which hails from the storied vineyards of Georgia, offers a captivating blend of history and unique flavors that few other wines can boast.

Joining us is a very special guest, Meaghan Frank from Dr. Konstantin Frank Winery located in the Finger Lakes region of New York. Meaghan represents the fourth generation of her family’s winemaking legacy, bringing both a deep respect for tradition and a fresh perspective to the craft.

The Journey of Rkatsiteli

The Rkatsiteli grape is considered one of the oldest known to viticulture, with origins that trace back over 3,000 years in the Republic of Georgia. This grape has survived and thrived through millennia, making it a testament to the resilience and enduring appeal of indigenous varietals.

At Dr. Konstantin Frank Winery, the journey of Rkatsiteli is intertwined with the personal history of the Frank family. Dr. Konstantin Frank, a visionary viticulturist and Meaghan’s great-grandfather, first introduced Rkatsiteli to the Finger Lakes, recognizing the region’s potential to nurture this robust and versatile grape.

Tasting Notes and Pairings

Rkatsiteli produces a wine that is vibrant and aromatic, with a crisp acidity that makes it incredibly food-friendly. It exhibits flavors ranging from ripe apple and pear to herbal and floral notes, making it versatile for pairing with a wide array of cuisines. The wine’s high acidity cuts through the richness of fatty foods and complements spicy and aromatic dishes, making it an excellent match for everything from Indian curries to traditional Georgian recipes.

We were spoiled and taste 3 types of Rkatsiteli Dr. Frank produces.

2021 Amber Rkatsiteli – Spent 2 weks on skins. Fresh floral with orange blossom and chamomile

2022 Rkatsiteli – Bright acidity, notes of pear and nice salinity on the finish

2021 Rkatsiteli Extra Brut – it has a touch of dosage and spent 3 years aging. Nice floral notes and fresh and exciting.

Sustainability and Innovation at Dr. Frank Winery

Under Meaghan’s stewardship, the winery continues to focus on sustainable viticulture practices, including the use of solar energy and participation in New York State’s Sustainable Winegrowing program. This commitment ensures that the legacy of Dr. Konstantin Frank not only preserves the environment but also continues to innovate and lead in the American wine industry.

Experience and Education

Meaghan’s approach to winemaking is deeply rooted in both tradition and science. With a background in wine business and enology, she blends practical experience with academic knowledge, enriching the winery’s offerings with both classic and innovative wines. Her involvement in teaching local WSET courses further reflects her commitment to educating others about wine, ensuring that the passion for viticulture is passed on to the next generation.

Visiting Dr. Konstantin Frank Winery

For those intrigued by the story of Rkatsiteli and the rich history of Dr. Konstantin Frank Winery, a visit to the Finger Lakes offers a picturesque setting to experience these exceptional wines. The winery provides a range of tasting experiences that showcase the diversity of their wine portfolio, from their traditional method sparkling wines to their exquisite Rkatsiteli.

Rkatsiteli is not just about a grape, but about the enduring legacy of a family that changed the American wine landscape. Meaghan Frank continues this legacy with a dedication to quality, sustainability, and education, ensuring that the history of Rkatsiteli will continue to be enjoyed for generations to come.

We hope you enjoyed this exploration of Rkatsiteli on Winephabet Street. Watch the webinar or listen to the podcast for the entire interview

The post Rediscovering Rkatsiteli: A Journey Through Time with Meaghan Frank and Dr. Konstantin Frank Winery appeared first on Hudson Valley Wine Goddess.