Saturday, October 31, 2009

VinoTrip Great New Maryland/Virginia Wine Blog

Discovered a new Maryland/Virginia wine blog the other day. This guys is pretty good.

It's not the prettiest of websites, but's functional, simple, well written, and has solid tasting notes and lots of local wine news. He's also got great photos.

Launched to minimal acclaim and fanfare in November of 2007, Vinotrip focuses on Maryland and Virginia wine but often spills over into hard-hitting analysis of wine business from around the world. Vinotrip is written by Gary Moore, a freelance software engineer and Maryland native. Gary spent several years in San Francisco writing software for Vinfolio, a collector services company and online wine retailer. After moving back to Baltimore from California in 2007, Gary figured that what the world really needed now was another wine blog. Without hesitation, he installed Wordpress and unleashed his uninformed opinions on wine upon the world. He is accredited at nothing regarding wine, has received no awards, and his opinions should not be read by anyone. The views expressed in this blog are his own.

Agree with his notes on Elk Run:

2007 Elk Run Viognier. Nice. Springy apple and peach. Lots of acidity. 82.
Like I always say, I am nothing if not brief.

Still the leader in the clubhouse in Maryland is the 2007 Elk Run Gewurztraminer Cold Friday Vineyard
The first sniff gave me the same sort of I-don’t-know that I get in a lot of Maryland wines. I don’t quite know what it is (Old Bay?) but MD wines, both red and white, but it’s a little sulfuric, sharp… not particularly unpleasant but just distinct. The mystery aroma blew off after a few minutes. Past that, there was apple and beach, mostly round, full aromas. The wine had a Juicy Fruit, honeyed taste initially, very layered. Good acidity. The whole thing was almost a little wild. A nice, dry, light caramel finish followed. The wine changed for the better over several hours, giving out more fruit and maturing into complexity. On open, the wine was more of a New World style and after some time it developed a hint of minerality and Old World Characteristics, like something Alsacian. 88.

Check it out:

ABC NEWS Says go to Connecticut for Great Wine!

The Connecticut wine trail boasts about 30 vineyards that offer unique wineries for weekend travelers, including Cassidy Hill in Coventry, seen here.

Eleanor Hong/ABC News
COVENTRY, Conn., Oct. 29, 2009

Fall is a great time to hit the Connecticut wine trail while you take in New England's foliage.

Wine from Connecticut? Yes indeed. Touring Connecticut's farm wineries is a great weekend excursion, right along with apple-picking and pumpkin patches. Most vineyards harvest their grapes this time of the year and host special events along with regular wine tastings and tours.
Connecticut currently boasts about 30 farm wineries across the state -- from Hopkins Vineyard in Litchfield County to Cassidy Hill in Coventry. The number has almost doubled since 2007.
Haight-Brown in Litchfield opened in 1975 and is one of the state's oldest vineyards. New additions include estate-bottling boutique Northwinds in Watertown, and Saltwater Farm Vineyard -- which has a WWII-vintage airport hangar -- in Stonington.

"In the current economy, I've been hearing that a lot of small businesses say they are hurting. I hear the opposite with wineries," said Jaime Smith, marketing representative for the Connecticut Department of Agriculture. "Business is up and [it is] one of the busiest years.

"In a time where a lot of small businesses are closing, you have farm wineries that are opening and offering jobs, especially during harvest time when they might hire extra help," said Smith.
Winemaking is one of the fastest growing sectors of the local economy. Smith says Connecticut has varying "microclimates" that make it great for grape production.

Connecticut's agriculture department has an entire lab dedicated to grape production. From these experimentation stations, the scientists work with several farms, suggesting what grapes would grow best in their regions.

Read the rest at:

Saratoga Today Celebrates The Saratoga Winery Grand Opening November 21 and 22, 2009

Taste of Success: The Saratoga Winery
Melissa Downer on October 30, 2009

For three years Rich and Tara Nimmo had been waiting to open the doors of their own winery. On October 1, they saw their dreams come to fruition.

Making wine has been a hobby for the couple for at least the past 10 years as they would travel to Rich's uncle's winery in Pennsylvania to learn the trade. In their own wine cellar in Milton, Rich and Tara would experiment with their own recipes with grapes from the Finger Lakes region. These experiments have turned into eleven signature wines and are now sold at The Saratoga Winery, owned and operated by the Nimmos on Route 29 in Milton.

"Our wines are very diverse and across the spectrum. If someone comes in here and says they like all of our wine, then we don't have enough flavors," Rich said.Previously, the couple owned a power washing and air duct cleaning business, but it wasn't something they were actually passionate about. They had known that when the time was right, they would open their own winery.

"It has been a long process to get going, so when we opened we didn't have any advertising. People just found out about us by driving by. We thought it'd be easier to start slow to have a little break but it's really taken off," Tara said. The actual building where The Saratoga Winery is housed was once an old farm stand and the Nimmos did all of the renovating on their own. The old barn is now a warm and vibrant Adirondack-style showroom and tasting area. "We definitely went for the Adirondack style, and we carry a lot of local products," Rich said. "It's important to us to support local business."

Currently, the grapes used in The Saratoga Winery's wines come from the Finger Lakes region, but in about 18 months a vineyard in Greenfield owned by Mike Spiak will be supplying the winery making a truly local wine. Since opening, the Nimmos have sold an average of 1,000 bottles per week. They will be bottling the wine that is currently fermenting in December and then again in the spring and once more before track season. They started their business with a stock of about 15,000 bottles. Currently The Saratoga Winery only sells bottles privately.

After getting through the first year of business, they hope to have their wines in local shops and restaurants. "We need to feel out the first year and see how things go," Rich said.The most popular wines so far have proven to be the five melomel wines. Melomel wines are truly natural wines made out of grapes and honey and contain no added sulfates. The Saratoga Winery currently has five melomel wines available in both red and white. "The melomel recipe is very unique, not many people even know about it. I believe we are the only people in the region with this recipe," Rich said.

For more information about The Saratoga Winery and the products they sell, visit them at or stop in the shop located at 462 Route 29, Milton.

Read the rest of the article at:

Pennsylvania's Beniga Creek Winery Just Keeps Winning Medals

What's the secret to Beniga Winery's success in winning? They won Best in Show at the 2009 Pennsylvania Wine Competition, and have massed countless medals over the last two years.

"Our approach to wine making is a combination of science and art. We use science to assure quality and consistency. We use art to make wine that is unique to our winery. We believe that if you start with high quality ingredients, high quality wine is the result. We use only the highest quality fruit and juice to make our wines. We do not cut corners when it comes to making wine. Fruit wines are pure fruit, not a flavored grape wine. Our wines have low sulfates and no preservatives. All wines are judged for faults and corrected in the cellar. "

The name of the winery is taken from the area’s history. The Mahantongo Creek flows by the vineyard on the south side of the vineyard. This trout stream was once named Benigna’s Creek.

In the middle 1700’s, a man by the name of Nicolas von Zinzendorf came to the colony of Pennsylvania from Bavaria. He brought his 16 year old daughter, Beninga, with him to Pennsylvania. They traveled to Bethlehem, PA. From Bethlehem, Zinzendorf traveled the Tulpehocken Trail north through Indian country to the Indian settlement of Shamokin (present day Sunbury). He planned to bring the Gospel to the Indians. It appears he did no have much success evangelizing the Indians, in fact, narrowly escaped with his life on several occasions.

On his trip north, he passed by what would one day be our vineyard. When he saw the beautiful stream that flows here, he named it Benigna’s Creek. We actually have a copy of an old map that is displayed at the winery along with photos of Benigna and her family.

Best of Show 2009 Pennsylvania Wine Competition - Sunshine!

Benigna’s Creek Sunshine Vidal outshone 361 other Pennsylvania wines to win Best in Show honors at the Pennsylvania Winery Association’s (PWA) annual Pennsylvania Wine Competition in State College, Pa Click here for more info

PA Keystone Wine

Benigna's Blush
Finger Lakes International

Benigna's Tears
PA Farm Show

Benigna's Tears
Finger Lakes International

PA Farm Show

2006 Chambourcin Reserve
PA Keystone Wine

Benigna's Tears
PA Keystone Wine

PA Keystone Wine

Red Raspberry
PA Keystone Wine

2006 Chambourcin Reserve
Finger Lakes International

2006 Chambourcin Reserve
PA Farm Show

Finger Lakes International

PA Farm Show

Finger Lakes International

Finger Lakes International

Washington Post Praises Loudon County Wines

Dave McIntyre
The Washington Post
Oct 14, 2009

"The wineries are more than mere wedding factories or pleasant weekend diversions. There's much to like in Loudoun County wine," wrote McIntyre

"The diversity of varietals is what sets Loudoun County wine apart," said Lori Corcoran, co-owner with her husband, Jim, of Corcoran Vineyards and president of the Loudoun Wineries Association. Corcoran herself is bullish on malbec. Harris at Tarara is betting on syrah. At Chrysalis, near Middleburg, Jennifer McCloud champions Norton as Virginia's native grape, but her albariño has proved so successful that at least two other Loudoun wineries, Sunset Hills and Willowcroft, are now growing it. David Collins at Breaux Vineyards produces nebbiolo that brings a taste of Piemonte to the Piedmont.

Check out the article at The Washington Post.

Chesapeake Bay Wine Trail is the toast of Virginia

The Northern Neck, the northern-most of Virginia's three peninsulas on the western shore of Chesapeake Bay, was the birthplace of George Washington. But to some, this lush and laid-back region 2 1/2 hours from Washington, D.C., has an equally important claim to fame: It boasts a winemaking history dating back 400 years and is currently home to some of the county's hottest wine producers. What better time to visit the Chesapeake Bay Wine Trail than October - the 21st Virginia Wine Month, with many events planned? Award-winning, artisanal products are showcased by nine Northern Neck boutique wineries, each with a background nearly as tantalizing as the wine...

Sherry Amatenstein NY Daily Progress — Oct 11, 2009

Galloping Goose Vineyards Opens This Weekend in Maryland!

Galloping Goose Vineyards are located in the northern Carroll County, Maryland. The rolling hills are graced with 27 acres of vinifera and hybrid vines. The estate wines are crafted from the best fruit, and fashioned in small lots. These wines will be presented in September, at the Maryland Wine Festival and in October at Galloping Goose Vineyards. Visit and enjoy the bucolic setting and the fine wines.

Directions & Maps:From Baltimore: Take 695 to the 795 exit; travel toward Hanover, PA. At Rt. 30, turn left, proceed around the Hampstead bypass. Just past the 2nd light, turn right at Basler Road. At the stop sign turn right onto Maple Grove Road; about 2 miles to the winery on the left.
From I-83: Take the Mt Carmel Road exit, toward Hampstead. About 6 miles to the light at Falls Road. Turn right, onto Falls Road and travel to the 2nd road on the left, Brick Store Road. Take Brick Store Road to the 2nd road on the left; turn left onto Maple Grove Road. The winery is on the right.

Have fun!

Thursday, October 15, 2009

Harper's Bazaar Puts Unionville Vineyards on THE LIST

Unionville Vineyard in Ringoes, New jersey made the very fabulous and highly coveted "The List" feature in the November 2009 Issue of Harper's Bazaar, featuring Tina Fey on the cover!

The attention is very well received, who what many consider to be one of the finest wineries not only of New Jersey but on the East Coast.

Congrats to Bazaar for such good taste!
And congrats to Unionville for much deserved praise!

Wednesday, October 14, 2009

Hunt Country's Foxy Lady Gets a Face Lift

Hunt Country's Foxy Lady has been one of their most popular wines.

Foxy Lady Blush (750mL) $7.99 A blush from a Lady who doesn't! Foxy Lady Blush features the lively taste of native American Catawba grape.

Foxy Lady Red (750mL) $7.99 A sweet and satisfying red that features the classic lively taste of the Concord grape. Foxy Lady Red is also delicious in winter, when blended with mulling spices and served hot (hot mulled wine).

Foxy Lady White (750mL) $7.99 Foxy Lady White is light and lively, with the classic taste of Niagara grapes.

Hunt Country, run by Art and Joyce Hunt, is reall one of the houses that helped establish the Finger Lakes region. And they are still going strong. One might suspect that daughter Susan Hunt might have been behind the push, as she is now more and more of a presence at the winery.

The new packaging is tremendous. A great new face for one foxy lady!

Thursday, October 08, 2009

October Is Virginia Wine Month

Virginia is For (Wine) Lovers
By Scott Hendley
Alexandria Times

October is Virginia Wine Month, and the time is ripe for visiting Virginia wineries, learning about grape growing and winemaking in the state and, most importantly, tasting Virginia wines. It’s also a good time to reflect on Thomas Jefferson’s dream of making world-class wine in Virginia and to consider how very close winemakers across the state have come to achieving his vision.

Jefferson is the patron saint of Virginia wine. Ever the connoisseur, he visited the great wine estates of France, Italy and Germany, imported vast amounts of fine wine from Europe, assembled what at the time was the country’s largest private wine collection at Monticello, and established the White House wine cellar. As much as he revered Old World wine, he nevertheless believed that America could become self-sufficient and successful in grape cultivation and winemaking. “We could in the United States,” Jefferson wrote, “make as great a variety of wines as are made in Europe, not exactly of the same kinds, but doubtless as good.”

Aspiring to lay the groundwork for American winemaking at Monticello, Jefferson partnered with Philip Mazzei, an Italian wine merchant and doctor, to plant a vineyard on the estate. He tirelessly experimented with cultivating classic European grape varieties (Vitis vinifera) – 30 varieties, all told — using vine clippings he had collected during his travels, and tinkered with native American varieties (Vitis labrusca), as well. Sadly, though, he never succeeded in producing wine, in large part because of the then-uncontrollable pests and diseases that damaged the vines and diminished the quality of the fruit.

Read the rest at:

8 Great Value Priced Virginia Wines


Here is a selection recommended by Jim Raper.

- Chateau Morrisette Independence white blend and Liberty red blend ($12 each). Smooth wines with just a trace of sweetness.
- Horton Norton and Stonecastle White ($12 each). The Norton is a Virginia classic, although not to everyone’s taste. The white is clean and refreshing.
- James River Cellars chardonnay ($12). Bright apple fruit with a trace of honeydew.
- Barboursville pinot grigio and sau­vignon blanc ($13 each). Crowd-pleasing whites with true varietal character.
- Ingleside Vineyards merlot ($14). Sophisticated berry flavors with earthy background.
- Rockbridge Meritage ($15) and DeChiel merlot ($13). Two wines true to Bordeaux heritage that are terrific values.
- White Hall Vineyards Breakheart Red ($10) and merlot ($15). Both are hearty reds.
- Williamsburg Winery Acte 12 chardonnay ($16). A soft charm distinguishes this perennial favorite.

Jim Raper,

Virginia Pilot: Virginia Wine Month question: Why so pricey?

The Virginian-Pilot© October 7, 2009
By Jim RaperColumnist

Of every 100 bottles of wine sold in the commonwealth, only four are produced in Virginia.

One reason: price.

Keswick Vineyards 2007 cabernet sauvignon, winner of the 2009 Virginia Governor's Cup, fetches $60 a bottle, the same price that Williamsburg Winery charges for its 2006 Adagio Super Merlot. The latest vintages of Octagon from Barboursville Vineyards and Hardscrabble from Linden Vineyards, two of the state's most ballyhooed bordeaux-style red blends, cost $40.

Yet the average price Americans pay for wine is less than $8 per regular-sized bottle, according to industry statistics. Even at the state's ABC stores, which are known for stocking inexpensive wines, the Virginia reds average nearly $13. Virginia whites are just a little less.

So why do Virginia wines cost more than many of the popular bottles from Australia, South America and parts of Europe and California?

The answer is complicated. It includes a lack of seasonal labor, high marketing costs and the fact that Virginia wineries raise mostly noble grapes on sites deemed high in quality. But when those in the Virginia wine business talk about the reasons for the high price, they usually begin by mentioning size. The commonwealth's wine trade operates at a boutique level. The cheaper wines often come from industrial-sized operations.

In all of Virginia last year, about 370,000 cases of wine were produced from grapes grown on 2,500 acres of vineyards, according to the U.S. Department of Agriculture. To put that into perspective, E&J Gallo Winery alone has 15,000 acres of vineyards in California and sold about 75 million cases in the United States last year.

"The average Virginia winery has less than 30 acres of grapes and produces less than 3,000 cases of wine annually," said Annette Ringwood Boyd, director of the Virginia Wine Board Marketing Office.

"Even Virginia's largest wineries have winemakers who are personally involved with grape growing, harvesting and working every day in the cellar to create hand-crafted artisan wines. I doubt that our state's wineries will ever choose to compete where economy of scale dictates massive acreage and wine production for single wines blended in large batches."

Although a ton of prized Napa Valley grapes may bring upwards of $5,000, the average price of a ton of wine grapes in California is about $500. This is because so many of the grapes come from expansive, flatland growing sites where the land is cheap and bountiful yields of mediocre fruit come easy. The average price in 2008 of a ton of wine grapes in Virginia was $1,530.
"There's an old rule of thumb that the retail price of a bottle of your wine should be about 1 percent of what you pay for a ton of grapes," said Shepherd Rouse, owner and winemaker at Rockbridge Vineyard north of Lexington. So if grapes are $1,500 a ton, the wine would cost $15 in stores. "That sounds about right to me," Rouse said. He noted that he has always been price conscious even though his wines have won two Virginia Governor's Cups and numerous gold medals in competitions all over the country.

Virginia wines that cost more than $15 are usually made from the most sought-after grapes. The average price of a ton of petit verdot, the popular red grape recently introduced in Virginia, topped $2,000 last year. For cabernet sauvignon and merlot, both reds, and for viognier, the trendy white variety, the ton price was around $1,800.

Read the rest at:

Jim Raper,

Howard G. Goldberg Praises Long Island's Bedell Cellars in NY Times

Showing Status at All Levels
Published: October 2, 2009

Nine years into Michael Lynne’s ownership, Bedell Cellars in Cutchogue has consolidated its status as a world-class estate. This stature is reflected not so much in the costliest wines, where excellence may be assumed, but at lower levels.

The 2008 Taste White ($30) seamlessly melds chardonnay, sauvignon blanc, gewürztraminer, riesling and viognier — a feat. Lithe and palate-cleansing, this subtle liquid orchard makes a fine accompaniment to oysters, clams — everything in a raw bar.

The 2008 First Crush White ($18), a chardonnay-viognier blend that translates into grapefruit and pear flavors, is a workhorse wine from young vines — a good match for chicken, fish, pork, veal — that should be drunk soon.

Read the whole thing at:

Baltimore Magazine Highlights 4 Wineries

Tale of the Grape
The kudos don't lie.
Maryland winemaking is finally on the map.

By Martha Thomas
Baltimore Magazine
October 2009 Issue

"It's a crisp Sunday afternoon, and the view beyond the barn at Boordy Vineyards is bright with autumn colors. Rob Deford, the winery's owner, cranks the handle of a vintage crusher and white grapes emerge, their skins broken and stems removed. He jokes about what it would be like to make the winery's annual 90,000 gallons of wine with this antiquated equipment. But, of course, he doesn't have to—behind him loom almost three dozen stainless steel tanks, the largest with a capacity of 12,000 gallons."

The article goes on to highlight Black Ankle Vineyards, Sugarloaf Mountain Vineyard, St. Michaels Winery, and Boordy Vineyards.

Read it here at:

Piedmont Wine Trail Launches in Maryland

The wineries of Baltimore and Harford counties have joined together to form the Piedmont Wine Trail. The trail was launched at Fiore Winery on Sept. 16. Baltimore County Executive Jim Smith and Harford County Executive David Craig spoke of the industry's importance in growing the region's rural economy.

A short drive into the country from Baltimore leads you deep into the state’s agricultural heritage, where Maryland wine began and award-winning wineries thrive today. Visit historic towns, hike through numerous state parks and tour the many cultural attractions set along the Piedmont Wine Trail.

Baltimore and Harford counties’ countryside provides a vibrant landscape of rolling hills dotted with thoroughbred horse farms and nationally-recognized wineries producing cellar-worthy reds and lively white wines.

Wineries include: Basignani, Boordy, Dejon, Fiore, Hartford, Legends, Mt. Felix Estate, and Woodhall.

Monday, October 05, 2009


Saturday, October 3, 2009
Menu Included

NEW YORK FARM DAY happens this Wednesday evening in the elegant Senate Caucus Room, where hundreds of key Washingtonians will be tastefully reminded that New York is a major farm state, and agriculture is a major part of our State’s economy.

Since 2002 when we first organized this celebration and former Senator Hillary Rodham Clinton served as host, “Farm Day” has become the most popular reception on Capitol Hill, where receptions are a daily occurrence, largely because many of the people who actually grow the food and make the wine are there proudly presenting their personal creations.
This year we are delighted that the gala event will be hosted by Senator Kirstin Gillibrand, who replaced now Secretary of State Clinton, is the first New York Senator in 40 years to serve on the Agriculture Committee, and in her brief tenure has already been very active in supporting the state’s agriculture industry.

Farm Day’s purpose is to promote New York agriculture, from Apples to Zucchini and from Long Island to Chautauqua Giving decision-makers a taste of New York —literally—reminds them to keep this big farm state in mind when they are making policy decisions.
In the United States , New York ranks #2 in apples and maple syrup, #3 in dairy, grapes, grape juice and wine, #4 in pears, #5 in floriculture, and high in several other categories. Nearly a quarter of the state’s total land, or over 7 million acres, are covered by 36,000 farms which generate $3.6 billion for the New York economy annually.
Besides the dozens of award-winning wines at Farm Day, the attendees flock to certain perennial favorites like Long Island fresh oysters and hard clams (we actually have to hire professional shuckers), culinary creations by several Finger Lakes winery restaurants (Fox Run, Red Newt, Sheldrake Point), and Mercer’s Wine Ice Cream, which was actually conceived at the 2003 New York Farm Day.
That year, we placed Mercer’s Ice Cream next to the Ice Wine table, and when we saw many consumers pouring the ice wine onto the ice cream, the proverbial light bulb went off in our heads. Afterward I sent samples of several different types of New York wine to the unstoppable Roxaina Hurlburt of Mercer’s, they tested a few different flavors, we got some laws changed, and now Mercer’s Wine Ice Cream is sold in many states, Europe, and Dubai, with China a highly probable next market.
Two Washington restaurants with New York connections are also popular attractions. Rosa Mexicano, a New York City icon with a similarly popular Washington restaurant, uses New York vegetables with fresh avacados (we haven’t figured out how to grow those in our climate—yet) for an incredible guacamole. The Source, one of Washington’s hottest restaurants owned by Wolfgang Puck and located in the new Media Museum, is run by Executive Chef Scott Drewno from Penn Yan, New York, who uses New York ingredients to create delightful delicacies—this year Organic Chicken with Buckwheat Dumplings (Penn Yan is the buckwheat capital of the world).
Our “regular” participants always offer something new, and each year we add two or three new groups as well. This year Tuthilltown Spirits, a Hudson Valley micro-distillery, will provide samples of its locally produced whisky, bourbon and vodka. East NY Farms/United Community Centers in New York City will feature fresh produce, honey and herbs from its own gardens.
Farm Day is made possible not only by those who interrupt their busiest season (fall harvest) to travel to Washington and show their products, but also by the generosity of many sponsors: CoBank, Constellation Brands, Farm Credit of Western New York, Mastercraft Glassware, New York Farm Bureau, New York State Restaurant Association, New York State Maple Producers Association, New York Wine & Grape Foundation, New York State Department of Agriculture & Markets—Pride of New York, and Yankee Farm Credit.
It is orchestrated almost entirely by Jennifer Cooper, Special Projects Manager of the New York Wine & Grape Foundation, in conjunction with the staff of Senator Gillibrand and the dozens of exhibitors and sponsors.
New York Farm Day is generally set up by wine region, with farm, wine, and restaurant tables in each case. Here’s the “menu” by region of New York Farm Day 2009:

Long Island

Long Island Farm Bureau— Schmitt’s Fresh Mixed Greens and Catapano Goat Cheese topped with a Vinaigrette Dressing, North Fork Potato Chips, Fresh Oysters and Hard Clams farmed by F.M. Flower & Son and Noank Aquaculture Cooperative, and Smoked Duck from Crescent Duck Farm

Wines of Long Island — Bedell Cellars, Martha Clara Vineyards, and Wölffer Estate

Cool Fish Restaurant— Roasted Satur Farms Butternut Squash Salad with Smoked Jurgielewicz Farms Duck Breast, Apple, Catapano Farm Feta, and Arugula, finished with a Cider-Honey Vinaigrette and Pumkin Shooters

Hudson Valley

Tuthilltown Spirits—Hudson Manhattan Rye Whiskey, Hudson Single Malt Whiskey, Hudson Baby Bourbon, Hudson Four Grain Bourbon, Hudson New York Corn Whiskey, Heart of the Hudson Vodka, and Spirit of the Hudson Vodka

Culinary Institute of America—Hand-made Candies - Quigley Farm Raspberry Jelly, Glorie Farm Peach Jelly, and Russel Farm Maple Fudge

Freshwise Farms— Spring Roll stuffed with Freshwise Farm’s own fresh Wasabi Greens, Peppers, Leeks and Carrots, Sautéed in Sesame Oil

Wines and Juices of the Hudson Valley —Brotherhood America’s Oldest Winery, Benmarl Winery, Clinton Vineyards, Millbrook Vineyards & Winery

Finger Lakes

Fox Run Vineyards & Café— Lively Run Goat Farms Goat Cheese and Sage Scones with Fox Run Vineyards Blackberry Port Jam

Finger Lakes Culinary Bounty— Knapp Farms Jam, Finger Lakes Farmstead Cheese, Crackerman of Etna Crackers, Golden Oaks Foods Nunda Mustard, Hill ‘n Hollow Fruit Chutney, Finger Lakes Honey, Geneva Crabapple Sauce, Chef Lerman BBQ Sauce and Salad Dressings, Java Gourmet Chocolate Bark, Allens Hill Farm Apple Cider Molasses Cookies, Hill’n Holloe & Cherry Knoll Vinegars

New York Wine & Culinary Center —Truffles

Wines of the Finger Lakes— Anthony Road Winery, Arbor Hill Grapery, Dr. Konstantin Frank’s Vinifera Wine Cellars, McGregor Vineyard Winery, Ravines Wine Cellars

SUNY (State University of New York)— SUNY Cobleskill - Maple Iced Oatmeal Applesauce Cookie featuring Sharon Orchards apples, Singer Farms dried cherries, Cayuga Pure Organics flour, Maple Hill maple syrup, and Cooper’s Ark Farm eggs; Alfred State College – Aioli featuring Pioneer Farm garlic

Finger Lakes Wine Alliance with Food by Simply Red Bistro— Flatbread made from fingerling potatoes, shitake mushrooms and truffle oil

Wines of the Finger Lakes — Hosmer Winery , King Ferry Winery (Treleaven), Red Newt Cellars, Sheldrake Point

Red Newt Cellars Winery & Bistro— Apple Black Bean Salsa featuring Honey Crisp apples from Thyme Stands Still Produce, black beans from Cayuga Pure Organics, Remembrance Farms Onions, Finger Lakes Food Company verjuice, and Red Newt’s own herbs

Cornell University College of Agriculture & Life Sciences— Three unique flavors of ice cream: Slammin’ Yam, Beehive Crunch, and Stickey Buns

Wines of the Finger Lakes— Casa Larga Vineyards , Chateau LaFayette Reneau , Imagine Moore Winery, Lakewood Vineyards , Wagner Vineyards

The Source— Organic Chicken with Buckwheat Dumplings

Niagara and Lake Erie

National Grape Cooperative/Welch’s—Sparkling Red & White Grape Juice and 100% Black Cherry Concord Grape Juice

East NY Farms!/United Community Centers—Featuring New Visions Garden Bittermelon, long beans and peppers from UCC Youth Farm, Hands and Heart Farms collard greens, and honey and herbs from East New York’s own gardens

McCadam Cheese— McCadam Extra Sharp Cheddar (2007 New York State Fair Grand Champion & 2007 U.S. Cheese Competition Best in the U.S. ), McCadam Pepper Jack ( 2006 2nd Place Scovie Awards Winner), McCadam Muenster, and McCadam Horseradish Cheddar

Rosa Mexicano ( New York City and Washington , DC )— Guacamole en Molcajete featuring New York Onions, Tomatoes, and Cilantro

Wines of Lake Erie and Niagara Escarpment— Johnson Estate Winery , Mazza Chautauqua Cellars , Merritt Estate Winery , Niagara Landing Wine Cellars , The Winery at Marjim Manor

North Country

New York Maple Producers Association— Maple mustard, maple coated cashews, and maple cream on wheat crackers

North Country Specialties—Kraft Philadelphia Cream Cheese Spinach & Atrichoke and Sun-dried Tomato and Basil on crackers, Adirondak Beef Company All Natural Beef Jerky, Well Dressed Food Adirondak Crunchy Maple-Walnut and Apple-Crumble Granola, Gunnison Orchard’s Honey Crisp Apples, Whitestone Farm North Country Lamb Sticks, Dogwood Bread Company French Baguette, Asgaard Farm & Dairy Barkeater Buche Goat Cheese

Mercer’s Ice Cream— A La Port, Royal White Riesling, and Chocolate Cabernet Wine Ice Cream, and Organic Vanilla Ice Cream

Ice Wines of New York — Hunt Country Vineyards , Johnson Estate Winery , Sheldrake Point Vineyards