Baiting Hollow Farm Vineyard, which was profiled in our winter 2010 issue, has progressed in its mission to not only make good wine, but to provide a haven for rescued horses. To help itself out, the winery has released three blends; 100 percent of the profits from their sales goes to fund the horse rescue.
Recent Posts by The Editors
You just know summer’s right around the corner after next when Claudio’s reopens for the season. Join them for the kickoff party on April 11 from 4 to 6 p.m. when they’ll be offering $1.44 beer and wine.
First of all, thanks to the nearly 300 people who voted and told us which photo they liked for our cover. This photo by Randee Daddona was extremely popular, and we love it, too; it’s so springy! Most of all, we love hearing from you. Keep the feedback coming on Facebook, Twitter and Instagram.
In our spring 2014 What’s in Season column, adventurous cook Laura Luciano visits Ty Llwyd farm for the spring milk to make a grassy and flavorful ricotta cheese, which leads her to reminisce about the ricotta cheesecake she loved made by her Italian grandfather.
Three New Yorkers take the wine and spirits business into the digital age.
What’s in season in April and May, you ask? Here’s a list.
On Friday night at 7:30 p.m., Topping Rose House will host a wine dinner in the barn featuring Maria Sinskey, culinary director of Napa’s 100 percent certified organic winery, Robert Sinskey Vineyards.