The Hudson Valley Wine & Food Festival is celebrating its 25th anniversary this year, commemorating a quarter-century of evolution that transformed a modest, rain-soaked agricultural gathering into one of New York’s premier gastronomic weekend events. Hosted annually at the Dutchess County Fairgrounds in Rhinebeck, the festival continues to highlight the diverse agricultural and craft beverage offerings of the region.
Scheduled for Saturday, Sept. 12, from 11 a.m. to 6 p.m., and Sunday, Sept. 13, from 11 a.m. to 5 p.m., the anniversary gathering offers a wide selection of admission options ranging from $20 to $99. Patrons heading to the fairgrounds at 6636 U.S. Route 9 can access event information and purchase passes through the official website at hudsonvalleywinefest.com.
The festival’s origins trace back twenty-five years to Greig Farm in Red Hook, where founder Michael Babcock launched the initial event. That inaugural year was defined by intense downpours that inundated the farm grounds, creating a challenging environment for the roughly 2,100 adventurous attendees who navigated the flooded fields.
Babcock recalled the vivid difficulty of that first gathering, noting that standing ankle-deep in the mud while watching visitors slip and slide led him to wonder what kind of undertaking he had launched. Despite the heavy rainfall, which seemed to outpace the wine being poured, attendees continued to sample regional drinks with glasses in hand and smiles on their faces, signaling to Babcock that the venture had enduring potential.
The concept for the festival took root in 1999 and 2000, when Babcock attended the Food and Wine Classic in Aspen, Colorado. His company, WineRacks.com, participated in the Colorado showcase as a digital sponsor. While experiencing the Aspen gathering, Babcock observed a distinct lack of similar large-scale culinary and wine events across the Northeast.
Recognizing an untapped opportunity to showcase local producers, Babcock joined forces with Norman Greig to organize the first festival in Dutchess County. The collaboration sought to establish a dedicated regional stage where local vineyards and food artisans could directly engage with the public.
The festival's early tenure was marked by significant financial hurdles. Throughout its first five years at the farm, recurring rainstorms frequently saturated the grounds, turning the venue into a muddy terrain that tested both vendors and organizers.
A pivotal turning point arrived after that initial five-year stretch when leadership from the Dutchess County Fairgrounds approached Babcock about moving the event to Rhinebeck. The relocation provided the festival with established commercial infrastructure, including expansive covered tents, stable electrical systems, modern sanitary facilities, and indoor areas capable of accommodating vendors, chefs, tastings, and educational seminars.
Babcock emphasized that the transition to the fairgrounds fundamentally elevated the festival experience for both purveyors and attendees. The permanent amenities allowed organizers to deliver a world-class exhibition setting where guests could comfortably taste premium regional wines, such as pinot noir, without needing protective rain boots to navigate the site.
Today, the festival has expanded into what Babcock describes as the largest gathering of wineries in New York State and the region's largest temporary farmers market during its operational weekend. The event regularly attracts crowds ranging between 15,000 and 20,000 visitors across its two-day run.
The 25th-anniversary lineup features a broad roster of beverage makers from across the region. Attendees will find 42 wineries pouring regional vintages, 29 craft distilleries serving small-batch spirits, five cideries and meaderies presenting fermented apple and honey beverages, and 24 craft beers available on tap.
Culinary exhibitors form another substantial portion of the festival grounds. This year’s roster includes 64 gourmet and specialty food producers, alongside 23 food trucks and prepared food vendors offering meals on-site, complemented by various retail booths, craft stalls, community exhibitions, and nonprofit partners.
A defining element of the event’s programming is its live culinary demonstration stage. Babcock, a Fellow of the Culinary Institute of America, structured the festival to make professional cooking techniques accessible to home cooks and food enthusiasts alike.
Over the festival’s history, the demonstration stage has welcomed numerous prominent regional chefs, including Marcus Guiliano, Vincent Tropepe, and Hudson Valley culinary favorite Ric Orlando. These culinary professionals lead live sessions highlighting specialized cooking methods utilizing New York-sourced meats and farm produce.
The goal of the demonstration program is to ensure food remains an equal focus alongside regional wines, fostering an immersive masterclass environment. Organizers designed these live presentations—ranging from knife skills to sustainable, farm-direct cooking methods—to bridge the connection between regional fields, professional kitchens, and the dining table, giving visitors a deeper appreciation for the agricultural bounty of New York.
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