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Friday, October 30, 2009

Hudson Valley Wine & Cheese Tasting, Aroma Thyme Bistro

Hudson Valley Wine & Cheese Event

It is $25 per person for wine tasting, cheese & seasonal bites

Sunday, Nov 1st at 5pm

RSVP 845 647 3000

The Cheese guys:

Twin Maple Farms, Matt the owner & cheese maker will be here

Sprout Creek

Coach Farm

Old Chatam Sheepherding

Great Hills Blue

Harpersfield Cheese

Adirondack Cheese

Nettle Meadow

Hawthorn Valley

These are the amazing award winning cheeses that we will have. If you love one or more we will have them available for take home.


Whitecliff Vineyard

Yancey from Whitecliff will be pouring her award winning wines.

Whitecliff Vineyard sits on 70 acres opposite the Shawangunk Mountain chain located west of the Hudson River (near New Paltz) and 80 miles north of New York City. It is one of ten wineries of the famed Shawangunk Wine Trail and is following in the tradition of French Huguenot settlers who brought wine making to this scenic valley over three centuries ago.

Today, we're using the latest techniques in vineyard management and enology to bring the best in European wine grape varieties back to this historic area. Whitecliff is working with European vinifera varietals such as Chardonnay, Cabernet Franc and Riesling, and quality hybrids like Seyval Blanc and Vignoles, including a significant planting of Pinot Noir. And we are pioneering use of Gamay Noir grape in the Hudson Valley for a Beaujolais Villages and a true Beaujolais-style Nouveau.


Light, clean, fruity and refreshing with plenty of peach in the aroma. Awosting is a blend of Seyval Blanc and Vignoles grapes. This is the taste of the Hudson Valley!...and it won a Gold medal and best in class from the Hudson Valley Wine Competition


Barrel fermentation in American Oak developed complex flavors and a beautiful balance between oak and fruit, including melon, pear, vanilla and tropical fruit notes

2007 RIDGEWINE RED A 5 grape blend with an earthy aroma and a color like black velvet. Light bodied with soft, chewy tannins in the finish.

Suggested foods to accompany this wine: barbecue or pasta

2007 MERLOT Rich, complex flavors make this is a beautiful New York Merlot. It offers black cherry and anise, combined with a fine tannic structure and a long finish.

2007 CABERNET FRANC Great depth of flavor and a medium body characterize this delicious estate bottled vinifera

REDTAIL This soft blend of Noiret, DeChaunac, and Merlot is smooth and fruity

Other wines could be added to the list. We have some other interesting local and NY State wines that could possibly find their way to the tasting.


Old Chatam Sheepherding
Ewe’s Blue

Artisinal American Blue Cheese made on our farm in the Roquefort style with 100% sheep’s milk. It’s creamy texture and subtle blue overtone scintillates the palate. Wine & Spirits magazine’s judging team selected Ewe’s Blue “Best” among American cheeses in its wine pairings.

Harpersfield Cheese is aged naturally and crafted by using milk from our cow dairy located in the northern Catskills of Delaware County. Our herd has been bred over the past thirty years to provide a proper balance of natural nutrients to make our unique cheese.

Each step in the cheese making process is carefully crafted by the cheese maker. The cheese is aged in an underground area where the temperature and humidity are controlled until the full flavor is developed. During the aging period, each wheel is washed and examined with care.

Adirondack Cheese Company

Our award winning New York State Cheddar wheels are always a winner. Aged more than 1-year, our waxed cheddar wheels are tangy and are wrapped in a flavor-sealing coat of old-fashioned black wax. Made with all natural ingredients, Adirondack NYS Cheddar Wheels provide the "Good Old-Fashioned" quality taste you would expect.

Spout Creek


An earthy buttery cheese with a sweet floral flavor, Ouray has a firm creamy paste with a crisp edible natural rind.


This Assertively nutty cheese with a pronounced caramel flavor is dense and dry. A lingering sweetness compliments its granular texture and earthy rind.

Batch 35

A crisp coppery rind sheaths a straw colored interior of this smear-ripened cheese. Smooth, with an open texture and a scattering of eyes, this cheese is meaty, pungent, and earthy.

Sprout Creek Farm is a 200 acre working farm in Dutchess County, New York that provides an integrated context for educational and spiritual development programs for young people and adults.

Great Hills Blue

Unlike many blue cheese varites, the milk is not homogenized. This results in a fully flavored and smooth tasting cheese

Coach Farm

Faithful to the traditional methods of the French farmstead cheesemaker, we at the Coach Farm are turning out authentic, artisanal goat cheeses that were once found only in the remote villages of France.

Our farm is located in a small Hudson Valley village, just two hours outside of New York City. We have, at present count over 900 French Alpine dairy goats, born and raised on our farm. The small, white-tiled creamery where we make our cheeses connects directly to the milking parlor.

Since they were first introduced almost twenty years ago, Coach Farm cheeses have won many competitions and awards and have gained wide recognition and a large, loyal following.

Nettle Meadow

Kunik is a unique and voluptuous triple cream cheese only made in Thurman, New York in the Warrensburg area at our small family farm. It is a white mold-ripened wheel made from goat's milk and jersey cow cream. The blend makes Kunik far richer and more flavorful than a brie-type cheese yet more subtle and sumptuous than similarly ripened goat cheeses.

Here is what critics are saying:

"Kunik is dreamy mild-ripened cheese made from a mix of goat's milk and fresh Jersey cream. It ranges from earthy, grassy and slightly firm to supple and unctuous and pungent, depending on its level of maturity. Kunik is delicious at any age and deserves a much coveted place in your belly." Anne Saxelby's Selections, Saxelby Cheesemonger, Essex Market, NYC, 2006.

"Kunik, a soft, bloomy Jersey cow and goat's milk cheese from Warrensburg New York was killing me softly with its smooth, creamy, flavorful but not at all stinky song. Jersey cows are known for their high milk-fat output and it comes through brilliantly in the Kunik." Grocery Guy, Chuck Klosterman's blog. June 12, 2006.

"...this tart tangy triple creme made of pasteurized goat milk, but enriched with fatty jersey cow cream. The blend makes for a sumptuous, thick buttery taste that retains the kick of fresh chevre." Murray's Cheese, NYC, 2006.

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