Maryland has been at the forefront of American viticultural research since the mid-1600s when Lord Baltimore ordered vines to be planted. Since then, viticulturists have explored almost every vine type, from native American species to wild and man-made hybrids, not to mention numerous attempts at classic European varieties. In modern times it was the indomitable Philip Wagner who blazed a trail with diverse experimental plantings of hybrids. Wagner would eventually open Boordy Vineyards, Maryland’s first winery, in 1945. He would also write Grapes Into Wine, the best selling book on winemaking in America.
Today, the state’s wine production totals almost 100,000 cases annually, derived from 450 acres of vines and more than 30 farm wineries. Activity is concentrated in eastern Maryland on coastal lands surrounding Chesapeake Bay and on the Piedmont Plateau, north and west of Baltimore. A wide range of climactic zones are found, including everything from very cold to quite hot areas.
In the early days of AVA designation, Maryland responded quickly with three appellations (Linganore, Cumberland Valley and Catoctin) recognized before the end of the 1980s. Of these designations, only Linganore enjoys much currency today, and most wineries prefer to use the Maryland (state) appellation to identify the origin of their wines.
The multiple appellations of Washington will be tasted in a unique banquet dinner at this years Washington Association of Wine Grape Growers Annual Meeting and Trade Show. Nuances of that regional diversity have been paired with the meal being prepared by Chef Dan Carr.
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Although rarely the center of attention, Cabernet Franc, your congenial nature makes you a pleasure