5 New York Wines Perfect for Winter Sipping in the Hudson Valley

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We asked Paul Brady, a Beacon entrepreneur and expert on New York vino, to recommend five of his favorite winter wines.

If there’s one thing Paul Brady knows, it’s New York wine. At Paul Brady Wine, his wine shop and tasting room in Beacon, he exclusively sells and serves wines sourced from the Empire State. His hope is that oenophiles will “discover the history and the now of New York’s most fashionable and delicious wines, beers, ciders, spirits, and more” at his shop. So naturally, when we asked Brady to recommend wines for winter, he selected five of his favorite varieties from in-state vineyards. Whether you’re looking for a bubbly, crisp Riesling, orange wine (they’re “all the rage,” according to Brady), or a hearty red, these picks will have you just as obsessed with local vino as we are.

Bubbly Candeo, 2021, $15

Lakewood Vineyards, Finger Lakes

All hail the Cayuga White grape! “This is ‘Prosecco in New York,’” Brady asserts, adding that this bottle of New York-made bubbly is delicious on its own or in a spritz cocktail. Brady predicts an influx of wines made with this particular grape as “it can be sustainably farmed and yields around eight tons of grapes to the acre.”

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Bug Dope, 2019, $23

Paul Brady Wine, Finger Lakes


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Made in collaboration with winemaker Nathan Kendall, Brady describes this wine as “a bone dry blend of mostly the tannic gewurztraminer grape, with a bit of chardonnay for texture and Riesling for acidity.” It contains notes of green apple, caramel, and cinnamon—the ideal winter wine to pair with comfort foods.

Related: Try These 5 Wine and Comfort Food Pairings in the Hudson Valley

Skin Ferment Riesling, 2019, $34

Anthony Road Wine Company, Finger Lakes

Orange Wine
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Have you hopped on the orange wine trend yet? If you’re not familiar, orange wines are made by leaving the skins on white grapes while they ferment. “This dry Riesling was aged on its skins for just the right amount of time to give it an extra bit of texture and tannic structure,” says Brady. While orange wines may seem like a novelty, their production dates back thousands of years, and they were quite common until the mid-20th century. Snag a bottle for yourself or tote it to your next dinner party.

Blackbird, 2021, $48

Wild Arc Farm, Pine Bush


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Fermented with both red and white grapes, this dry blend of Noiret – “a spicy cabernet franc-like red hybrid,” Brady explains – is a delicious introduction to the wines of Orange County’s Wild Arc Farm. “This red and white grape co-ferment produces an energetic palate of nervy tension and length with beautiful red and dark berry flavors,” Brady muses, adding, “A versatile food wine for sure!”

Merlot, 2020, $25

Lieb Cellars, North Fork of Long Island

If it’s a “warm hug of a winter red that you’re looking for,” this merlot from Lieb Cellars might be your prime pick. “We’ve been pouring this by the glass at our bar for some time now,” says Brady, “but I just recently sat down with it over the course of a full steak dinner, and the wine just keeps getting better after a nice decant.” With a “full, leathery, Bordeaux-like structure” at a reasonable price point, this red is a solid choice for chilly nights in the Hudson Valley.

You can find these wines and more at Paul Brady Wine in Beacon, open Sunday to Thursday, 1-9 p.m. as well as Friday and Saturday, 1-10 p.m.

Related: Wineries of the Hudson Valley: A Comprehensive Guide

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