RED

2006 Cabernet Sauvignon Special Reserve
Big E Northeast Wine Competition - Bronze Medal 2007
If you enjoy a complex, full-bodied red wine, our Northeast Varietal Cabernet Sauvignon Special Reserve is for you. It is aged in limousine oak barrels for over 18 months and is excellent for cellaring. Cabernet goes well with beef, lamb and goose, especially when cooked with herbs. It is also a great match for Brie, Cheddar and chocolate.

2006 Merlot Special Reserve
Merlot is renowned as a dry, soft, yet full-bodied red wine. Our 2004 Merlot
Special Reserve delights with its rich ruby red hue and complex character.
Aged for over 18 months in limousine oak barrels. Merlot is a perfect match for beef and other medium-heavy dishes. Try some with a rich, red pasta dish, or even a heavy chicken dish. Merlot is also an excellent compliment to chocolate. Good cheeses for Merlot are Cheddar, Blue, and Colby.

2006 Pinot Noir
Our 2004 Pinot Noir has a beautiful red hue, full of bright fruit, with a
sense of harmony. Our Northeast Varietal is a red wine you can drink with
food, or enjoy on its own. Pinot Noir will go well with pasta with red sauce, or lighter beef and pork dishes. Also, any local game you might have, or even goose would do well. Good cheeses for Pinot Noir are Hudson Valley Camembert, Sharp Cheddar, Parmigiano Reggiano, and Monterey Jack.

2006 Shiraz Special Reserve - new

Our new Shiraz is rich and full.

WHITE

2006 Chardonnay Special Reserve
Big E Northeast Wine Competition - Silver Medal 2006, Bronze Medal 2007
This reserve has been lovingly aged in French oak for 18 months. Focus, finesse, balance and complexity delight in this shimmering golden award winning wine. Chardonnay is dry, and goes best with poultry or seafood, like lobster or scallops. It can even go well with a light red meat dish. Good cheeses for Chardonnay include Gruyere, Provolone, and Brie.

2006 Charval - new

Our new Charval is dry and crisp.

2006 Johannisberg Riesling
Big E Northeast Wine Competition - Silver Medal 2006, Gold Medal 2007
A wonderful picnic on a lazy summer afternoon - do you think of Riesling too? Semi-dry and fruity, our Northeast Varietal is best enjoyed well chilled. Riesling goes very well with oriental dishes and with seafood of all types. It is also great on its own, as a dessert wine. Good cheeses for Riesling are Hudson Valley Camembert, Sage Blue, Gruyere and Chevre Ash.

2006 Dry Riesling - new

Our new dry Riesling is a slightly drier version of our very popular gold-medal Riesling. This is crisp, dry and lush and makes a superb accompaniment to a wide variety of seafood, cheeses and cold meats.

2006 White Zinfandel
Our White Zinfandel has just enough sweetness to tickle the buds and a crisp, soothing character that is the very meaning of "summer quaffing." Ours is a fantastic party wine!  White Zinfandel is delicious with cream-based sauce served with pasta; fish; pork and other "lighter" meals. Fresh Mozzarella is a fine cheese accompaniment.

SPARKLING

2006 Sparkling Muscato
Big E Northeast Wine Competition - Silver Medal 2006, Bronze Medal 2007
If you're looking for a wine with the perfect balance of sweetness and refreshment, you've found it. This well-rounded winner offers an "exotic aroma" that's well balanced by a crisp, refreshing finish. Our Sparkling Muscato may be enjoyed on its own before a meal and is a perfect accompaniment to spicy Thai and Italian dishes. This wine's fruity characteristics also make it the perfect match for simple desserts like fruit tarts and almond cookies. Good cheeses for Muscato are Huntsman, and Muenster.

2006 Sparkling Blanc de Blancs
Rich, smooth and delicious, a slightly fruity wine with delicate flavors.
Made with a blend of Chardonnay and Seval grapes, it’s a bubbly that feels
luxurious and complete on the palate. 2004 Blanc de Blancs goes exceptionally well with lobster, scallops, mushrooms, light chicken, and sushi. Good cheeses for Blanc de Blancs are Brie, Chevre, Colby, and Edam.

CIDER

2006 French Cidre’ Special Reserve.
Made from a blend of Golden Russet and New England apple varieties, Furnace
Brook French Cidre’ Special Reserve is slowly fermented on the skins and aged in French oak barrels. Elegantly dry, remarkably complex, a real treat! Serve well chilled.

Johnny Mash Original American Cider
Made with McIntosh and Northern Spy apples. Johnny Mash has delicious oaky notes that meld magically with apple fruit on the palate. Slowly aged in American oak. Johnny Mash is a true patriot. For more information on this award-winning cider, visit www.johnnymash.com

Cider pairs superbly with fish, poultry, and pork. Not only can cider be substituted for white wine in almost any recipe , but it lends an incomparable and unique flavor to dishes. Also excellent as a tenderizer or marinade. Good cheeses for cider are Smoked Gouda, Cheddar, and Jarlsberg.