Heritage Wines of the Hudson Valley
Jim Meyers, Viticulture Specialist
Eastern New York Commercial Horticulture
American viticulture and wine culture is rooted in the 19th century northeast. New York, in particular, produced the first commercial wines in the United States at a time when several grape breeding programs were active in the Hudson Valley. Despite this history, your local wine shop is not selling wines made from the old cultivars of New England and New York. Today, most of the products found in the wine shop are made from traditional European cultivars (e.g. Cabernet Franc and Riesling is readily found on shelves), even when grown and produced in New York.
Heritage Wines of the Hudson Valley (pdf; 281KB)
Apples
Apricots
Asparagus
Beets
Blueberries
Broccoli
Brussels Sprouts
Cabbage
Carrots
Cauliflower
Cherries
Cucumbers
Dry Beans
Eggplant
Ethnic Vegetables
Garlic
Grapes
Horseradish
Kohlrabi
Leeks
Lettuce / Leafy Greens
Melons
Nectarines
Onions
Parsnips
Peaches
Pears
Peas
Peppers
Plums
Potatoes
Pumpkins / Gourds
Radishes
Raspberries / Blackberries
Rhubarb
Rutabaga
Snap Beans
Squash - Summer
Squash- Winter
Strawberries
Sweet Corn
Sweet Potatoes
Tomatoes
Turnips
Upcoming Events
Blind Industry White Wine Tasting Workshop
April 1, 2025 : Blind Industry White Wine Tasting Workshop
Germantown, NY
This event is a blind wine tasting for ENY grape industry members to get feedback from fellow growers and Cornell Enologists on unfinished white wines (hybrid, vinifera, etc.)
We respectfully request that only professional winemakers or commercial vineyard owners attend, as space is limited. Limit two wines per winery/vineyard.
Pre-registration is required. For questions, please contact Jeremy Schuster at jds544@cornell.edu