Local winemakers improving product

By Michelle Carter
Poughkeepsie Journal

''Tourists who have eaten in local restaurants always ask why our wines aren't on the menu," said Marc Stopkie of Adair Vineyards in New Paltz.

Escaping from an old reputation for poor quality and restaurants that only want to carry the products most in demand is making it hard for local wineries to get the exposure they desire.

About 30 of New York's nearly 150 wineries are in the Hudson Valley. In 1999, New York state wineries had gross sales of more than $500 million, and the state is the third largest wine producer in the country. By comparison, there are about 300 wineries in Napa Valley, Calif., alone. Without the marketing resources its larger counterparts have, it's difficult for the Hudson Valley wineries to create the marketing campaigns and brand awareness other areas have.

''New York has made enormous steps in terms of quality. I would put some area wines against wines made anywhere else in the world now,'' said Michael Weiss, professor of wines at the Culinary Institute of America in Hyde Park.

Weiss said the climate and soils in the Hudson Valley are comparable, if not better, than some European regions.

But the lack of resources has wineries taking small steps. Gary Goddard, general manager at Millbrook Vineyards & Winery, said its sales staff travels around New York and New England each day trying to increase exposure for the vineyard's wines.

Susan Wine and Bob Ransom of Rivendell Winery in New Paltz opened Vintage New York more than a year ago, a store which carries wine from 52 New York state wineries, in SoHo, New York City.

They also have a Vintage New York store at their winery that opened two years ago.

''I think we've attacked the problem full on,'' Wine said. She said it would be a long haul, "but we've clearly made great inroads,'' in exposing people to and creating demand for regional wine.
At The Brass Anchor restaurant in the Town of Poughkeepsie, office manager Roseanne Vanikiotis said wines from at least three local vineyards are served.

''We get a lot of tourists, and we think it's important they see local produce and wines,'' Vanikiotis said. ''But it's also good quality. We wouldn't serve it if it wasn't good.''

Local support is needed not only to increase demand, winemakers say, but also to help the economy.

''I'm sure people want to carry the most popular wines, but there's no reason not to have a local selection as well,'' Stopkie said. ''It's not like we require restaurants to buy only local all the time, we just want some exposure.''