Ben will receive the "Hudson Valley Veritas Award" for lifetime achievement for visionary leadership in Hudson Valley winemaking. Here is more about Ben from the release:
Ben Feder, former graphic artist and book designer came to the Hudson Valley in 1969 and purchased a rundown 100 acre dairy farm. Ben and the cows didn’t seem to get along. Intrigued by making wine, Ben sought advice from fellow winemaker Herman Wiemer who made wine for Walter S. Taylor at the Bully Hill Vineyard and then went off to make his own prize winning riesling in the Finger Lakes. Advice to Ben was to grow Seyval Blanc, a French-American hybrid grape that does well in the harsh climate of the Northeast. The cows left their pasture and grapes were planted. Ben’s first vintage was in 1977, the year after Gov. Hugh L. Carey put through a farm winery bill permitting small wineries to sell direct to customers, retailers and restaurants. Ben produces white wine, champagnes, made from the classic method champenoise, late harvest dessert wine and pure fruit dessert wines made from locally grown fruits.
The Hudson Valley Wine & Culinary Food Pairing Dinner will begin at 7 p.m. June 12, 2009 at Terrapin Catering located at the Dinsmore Golf Course in Staatsburg. The dinner will celebrate winning wines from the Hudson Valley Wine Competition, which will be paired with haute cuisine prepared by Chef Josh Kroner. The dinner is open to the public and costs $85 per person, which includes dinner, wine, tax and gratuities. Pre-paid reservations may be made at http://hudsonvalleywineandgrapeassociation.ticketleap.com