Society of Hosteurs, one of NYIT’s oldest ongoing clubs, took NYIT students, faculty, and staff to the Brotherhood Winery on Thursday, September 28. Brotherhood Winery is located in Washingtonville New York, and it is credited for being the oldest operating winery in the United States.

Shortly after arriving at the winery, students, faculty, and staff were given a tour of the winery, where they were able to learn about Brotherhood’s rich history. While touring the underground cellars, the tour guide, Peggy, explained how the winery began with the purchase of land by Jean Jaques. Louis Farrell purchased the winery in 1921 and was able to sustain the winery throughout Prohibition by selling sacramental and medicinal wine. Additionally, due to the winery’s location, it was able to distribute the wine because of the availability of transportation. Furthermore, according to Brotherhood, “The Farrell family initiated the very concept of wine tourism, hosting parties and events at the winery that drew hundreds of thousands of fans annually” (“History” Brotherhood America’s Oldest Winery). In 1987, a winemaker from Chile, Mr. Cesar Baeza, began a partnership with the Farrell family, and years later two other wine-making families from Chile began a partnership as well, which helped make Brotherhood the successful winery it is today.

After learning about the history of the winery, Peggy explained the wine making process. The group learned that the barrels can hold anywhere between 500 to 2,500 gallons of wine. These barrels are cleaned out between fermentation, and the Brotherhood staff use a sulfur candle to burn excess particles. Peggy also discussed how some wineries use egg whites to remove tannin particles from red wine. During the fermentation process, the wine is cloudy and hazy due to various particles, such as dead yeast, grape pulp, stems, and tannins. Egg whites are then added to remove these particles to make the wine clear and bright (“Why Egg Whites Are Used to Make Wine” The Kitchn).

As we moved away from the wine barrels, Peggy began to discuss the process of making champagne. Champagne is fermented twice, and Dom Pierre Perignon, a French monk, is said to have been the creator of champagne. He supposedly told his fellow monks, “Come quickly! I am drinking the stars” after he made his first champagne (“Dom Perignon: A Look at a Legend” France the Best of Today).

The tour was very informative and explained not only the history of Brotherhood, but provided an overview of how wine is made. After the tour, NYIT faculty, staff, and students tasted various wines. Throughout the tasting, Peggy explained everything in detail and answered questions, which helped everyone understand the differences between the wines being tasted.

Debra A. Vogel sponsored this event, and everyone is very thankful for having the opportunity to visit and learn more about Brotherhood Winery!

By Konstance Teleisha