theCompass - Locating Wineries and Breweries

The central feature of theCompass mobile application is viewing establishments by the geo location of the device - which is extremely handy when traveling across state borders. On a recent trip from Virginia to New York, I took screen snapshots near the borders which illustrate establishments within a 30 mile radius of our location. I think I'm close to being finished with the Android version; expect the iPhone in early July.

Update: The Android version of theCompass is now available. Happy travels.

The United Grapes of America - Connecticut - Jones Winery Woodland White

StarChefs.com: The United Grapes of America

One of the many wines tasted at the “Taste the Wines of America” Congressional Wine Reception were two from Connecticut, both from the Jones Winery - a Chardonnay and Woodland White ($14.95). The later left a more lasting impression and is made from all Connecticut grown Cayuga White, Vidal Blanc, and Seyval Blanc. It is slightly sweet,more off-dry, aromatic with some weight and enough acidity to balance the sugar. Very pleasant. The winery itself is located in Shelton (not far from the Long Island Sound) and is currently operated by the 6th generation of Joneses - currently Philip Jamison Jones (see the wine's label). They must be doing something right; for the past three years Connecticut Magazine recognized the Jones Winery for producing the Best Connecticut Wine.

“Taste the Wines of America” Congressional Wine Reception

Last week I was able to attend the “Taste the Wines of America” Congressional Wine Reception, which coincides with the annual Board of Directors & Membership Meeting of WineAmerica, and organization which "...serves the interests of wineries in all 50 states by leveraging its formidable grassroots lobbying strength to benefit the entire industry.".  The reception is a unique event that allows guests to sample wines from throughout the United States (see list below) and particularly those made from non-standard grape varieties.

 For instance, we sampled a few Chambourcin - notably our friends at Port of Leonardtown Winery (MD) as well as Glacial Till Vineyard & Winery (NE). In fact there were several Nebraska wines with James Arthur Vineyards and Soaring Wings Vineyard Dragon's Red from Frontenac - being two more to follow. Texas was represented including Blanc du Bois ( Chisholm Trail Winery Belle Star Lone Oak Winery) as well as our favorite the McPherson Cellars “Tre Colore” Red Wine. Temparnillo seems to be a popular grape in the Lone Star state as two wineries brought some to share: Landon Winery & Pedernales Cellars. Tennessee's Arrington Vineyards contributed their Petite Noir made from the Noiret grape - another Cornell University variety with Steuben as a parent. The wine is interesting, raspberry with a little smoke finishing with smooth tannins.

But perhaps the most unique non-standard grape was the Valiant Vineyards Winery Wild Grape Wine - actually produced from wild grapes. Proprietor Eldon Nygaard uses native vitis riparia (riverbank grape) that grow along the rivers and streams in the South Dakota and being native grapes are very cold-hardy and disease resistant. Nygaard's property resides near the banks of the Missouri River and while chatting he explained how Lewis & Clark camped on his site. He also showed us pictures of his Wild Grape Wine in wine shops in Paris selling for over 70 Euro. You don't have to pay that much in dollars - it's closer to $30 domestically. The wine is quite good, somewhat jammy as are many native grapes, but with a chocolate texture and a smooth tail. Very nice. Nygaard was also pouring his Full Throttle Saloon a blend of Cabernet Sauvignon and Norton - another nice wine

Moving to more traditional grapes, there was plenty of Riesling represented by Colorado, New York, Michigan wineries. The Black Star Farms Arcturos Riesling was a favorite - with the brand being named for the brightest star in the constellation Boötes and the northern celestial hemisphere. Fenn Valley Vineyards Edelzwicker (Riesling and Traminette blend) was another nice wine from the Wolverine State. The Midwest was also represented by other Michigan wineries as well as a couple from Wisconsin, Ohio, Illinois, and Indiana's Oliver Winery. Unfortunately no mead. The Northeast was well represented with wines from throughout New York state - from Lake Erie to Long Island. From the later, Cabernet Franc was well represented from the North Fork by Clovis Point Wines, Palmer Vineyards, & Osprey's Dominion Vineyards. From Connecticut, the Jones Winery Woodland White blend was quite nice and we always enjoy the Dornfelder from Presque Isle Wine Cellars (PA).  Heading into Virginia, I had never sample the Lovingston Winery Petit Manseng - giving us another incentive to visit the winery. Needlesstosay, there was quite a few wines being sampled - other favorites included the Colorado Cellars Winery (CO) Gewurztraminer; Gallifant Cellars (AZ) Chenin Blanc; and Stone Hill Winery (MO) Norton & Vignoles.

What about the big three - California,Washington, and Oregon. They were well represented with several Oregon Pinot Noir - all very nice and very similar. L'Ecole No. 41 wines and proprietor, Marty Clubb, came from Washington and his Columbia Valley and Walla Walla Valley wines are always fine. Note to self to start drinking more from the Pacific northwest. And finally their were several California wines with the most interesting being the Bokisch Vineyards & Winery Verdelho and, as always, anything from Cakebread Cellars.

And special thanks to the winemakers who attended, always great to talk to Ron and Mary Bitner from Bitner Vineyards; Jim Ballard James Arthur Vineyards; the Coes from Black Star Farms; Marty Chubb L'Ecole No. 41; and Eldon Nygaard Valiant Vineyards Winery. Cheers.

Monticello Wine Trail - From Scottsville to North Garden

Mother's Day Weekend consisted of two days visiting relatives in Scottsville, a small town located on the James River, about 20 miles south of Charlottesville. Previous we would look forward to hitting a couple of wineries along Route 20 and perhaps a tubing exhibition on the river. Now our trips to the area have been enhanced by the arrival of the James River Brewing company - who brew several English and German styled beers right on main street. And being in Bud Light country, they brew a wide range of beers to hopefully entice the lager crowd and the craft beer crowd. The "River" series takes care of the lager drinkers from the English bitter River Runner to the lighter River Walker. My father-in-law enjoyed a few of these while I experimented with their more complex creations. The "Green Eyed Lady" is a sweet, but balanced treat brewed with pistachios. The Barbados Brown Ale is aged in used Rum barrels giving a nice bite to the tail. There is also a Baltic Porter (quite nice) and the Midnight Mistress, a Baltic Porter brewed with cacao nibs and paprika. I have a bottle for a future post. And finally, my favorite was the Fluvanna Fluss Wheat Ale - refreshing with an interesting banana flavor.James River Brewing also support local music, so there's another reason to visit the brewery.

One regret from the weekend is that we didn't head east on Route 6 to visit Thistle Gate Vineyard. This winery will be our starting point on future visits and if you want to start your tour from the furthest point southeast, they will be your destination - particularly if you enjoy Chardonnay and Cabernet Franc.   From there, head through Scottsville and north on Route 20. Your first two wineries will be on the left with First Colony Winery and Virginia Wineworks on the same road. On previous trips First Colony was our destination, so this time we stopped by the old Mountdomaine facility that Michael Shaps now utilizes for his VW and Michael Shaps brands. We were looking for boxed wine and our post at VirginiaWineTV explains why. Returning to Route 20, you will soon cross over a bridge spanning the Hardware River. Taking a right will lead you to Blenheim Vineyards & Trump Winery;  both are popular destinations in their own right and highly recommended.  From there, you have two choices, head north to 708 or backtrack to 721. The first will lead to Wisdom Oak Winery, formerly Sugarleaf Vineyards, whereas the second to the Laird & Company apple orchard. Not sure if tours are available at the distiller of Apple Jack brandy - but we will soon attempt to visit. Regardless, both roads intersect Route 27 where you will find Albemarle CiderWorks and Pippin Hill Farm & Vineyards. In fact, if you took Rt 721, then just cross over 27 to Pippin Hill, whereas take a right on 27 if traveling on Rt 708. For you, cider will be your next stop - and quite good cider. At Pippin Hill, get ready for solid wines and spectacular views. Once again our VirginiaWineTV post provides more information. Cheers and safe travels.

Learning about Plavac Mali & Dingač Croatia during #winestudio

This past month I've been learning all about Croatian wine through the Monday night #winestudio Twitter series courtesy of Bill Eyer of The Cuvee Corner wine blog and Tina & Guy from Protocol Wine Studio. The wines were available for purchase through Protocol as well as Blue Danube Wine. The first three weeks focused on white wines (Sipun Zlahtina 2011 Blanc, Piquentum Malvasia 2011 Blanc, Daruvar Grasevina 2011 Blanc); but this week attention turned to reds and the famous Plavac Mali, from the Dingač area of the Pelješac peninsula.

Dingač is a small area of vineyards interspersed along the steep (45 degree) southern hillsides of Pelješac - itself located in southern Croatia on the Adriatic. The slopes are so steep, that only donkeys were able to transport the grapes over the mountains to the wineries and explains why the donkey label is a proud reminder of the Croatian winemaking tradition. Never mind that winemakers paid for a tunnel to be built though the 400 m mountain pass that now allows trucks transport grapes. The peninsula also provides intense sunlight, 2800 hours annually, which can lead to intense grapes and intense wines - 17.5% alcohol.  In 1961 Dingač became the first protected Croatian  wine area - and only wine sourced from the historic Dingač vineyard can be labelled Dingač. These wineries include Matuško, Vinarija Dingač, Bura-Mokalo, Miloš, Kiridžija, and Bartulović. As you can see, there are three meanings of Dingač, the area, the vineyard, plus a winery.

The Dingač area is shaded in orange

Dingač is also the home to Plavac Mali, which translates to the "Little Blue" grape. The oldest written mentions of Plavac Mali go back to 1821 and you can still find 100 year old vines bearing fruit. Plavac Mali is the offspring of Dobričić and Crljenak Kastelanski and through DNA analysis, researchers from UC Davis have determined that Crljenak Kastelanski is the same grape as California Zinfandel (as well as Italian Primitivo). Consequently, Plavac Mali shares some characteristics of Zinfandel, most commonly, that spicy finish.  The Dingac Plavac 2010 Red ($12.95) we sampled during #winestudio exuded blackberries - in the nose and flavor - followed by the anticipated spicy finish. Featuring the donkey label, this is a dependable everyday wine. 

Next week (5/13), #winestudio examines another historic Croatian red, the Babić grape, through the Bibich R6 Riserva 2009 Rouge. Cheers.

The United Grapes of America - Iowa - Tassel Ridge Winery Brianna

StarChefs.com: The United Grapes of America

Tassel Ridge Winery in a previous WineAmerica Congressional Tasting and I was impressed with their Iowa Brianna ($15). It was sweet and clean - obviously well made - with stone and tropical fruit characters. The wine is one of their best sellers and is recommended with spicy foods. The cold climate white grape was created by pioneering grape breeder Elmer Swenson in 1983 at his farm near Osceola, Wisconsin. It is technically an interspecific hybrid (V. labrusca and V. riparia) that "yields medium to large size berries, thick-skinned and greenish-gold". Cheers.

The United Grapes of America - Massachusetts - Westport Rivers Vineyard & Winery Pinot Noir

One of the benefits of attending the annual DrinkLocalWine.com conference is the after party where attendees bring wine local to their region for all to sample. I struck out totally with four rather pour east coast Lembergers, but a pleasant surprise were two Massachusetts wines contributed by Richard Auffrey. And the producer that really caught my attention was also mentioned in the original StarChefs.com article: Westport Rivers Vineyard & Winery. Now you may ask, how can a winery in The Bay State produce quality wine? Too cold? Nope - the gulf stream provides the warmth. Soil? Don't be surprised to learn that apparently the owners, Bob and Carol Russell, found favorable soils in southern Massachusetts - "rich New England loam on well drained gravel". Add in a a family history in producing wine and you have the conditions for a nice wine. And that was just what we decided at #dlw13 - the 2010 Pinot Noir. As I recall, the wine was very smooth, more plum than cherry, with an earthy-dirty character in the mid. Very pleasant, but at $30 - be prepared to pay for local.

StarChefs.com: The United Grapes of America

Learning About #Biodynamic #Gruner #Wine from Austria During #Winechat

This past week I was invited to participate in a tasting of four biodynamic, Gruner Veltliner wines from Austria for the weekly #winechat discussion. Gruner and Austrian wine has been high on my radar, but biodynamic - not so much. I'm familiar with the concepts, but not the theories or practical applications. And the practical applications and preparations that a vineyard must undergo in order to be certified as Biodynamic by the Demeter classification system can be quite bizarre. Here's one take from the San Francisco Weekly.  Another set of practices involve celestial movements. For instance, wine is racked on a descending moon because it is thought that more aromas are lost during a fuller or higher standing moon. Other lunar practices are listed here.  But the main focus for biodynamic should be the beneficial vineyard practices, using manure instead of chemicals; using composts; using natural insectacides - all which must have a positive impact on the vineyard and the surrounding countryside. And apparently, organic and biodynamic farming is quite popular in Austria with organic farming accounting for 20% of total grape production - the highest in Europe.

But for me, the primary concern was the wine, and in my opinion, they were quite good. We started with the Meinklang Burg White ($15), a blend of  Welschriesling, Gruener Veltliner, and Muscat Ottonel. The grapes were harvested from the eastern side of Lake Neusiedl, technically the Neusiedlersee in Burgenland. All these wines were produced using natural yeasts, so the aromas come from the vineyard as well as the Mucat for this wine - floral-citrus, long and powerful. This is a refreshing wine, citrus flavors and even a bright mid that transitions naturally to the finish. 

The next wine was the Nikolaihof Wachau Hefeabzug ($28), 100% Gruner grown in the Wachau region - located west of Vienna and perhaps the best known region for Gruner Veltliner.  This wine possesses a creamy texture a result of neutral oak treatment as well as six months on their lees. It also displays earthy-hay characteristics which intertwine with a lemon citrus nose and peach flavors. An excellent wine.

The Wimmer-Czerny Fumberg came to us from Wagram/Donauland, also in Lower Austria, just north-west of Vienna. The wine is spicier than the previous with a citrus - almost pinesol-ish aroma -  some pear-ish minerality on the palette, before finishing with a short dose of acidity. Very different than the previous - but in a good way.

We completed the night with the Sepp Moser Grüner Veltliner Schnabel 2011($27).  The grapes were also harvested from vineyards in Lower Austria - this time surrounding Krems or the Kremstal region. The winery is named for Sepp Moserl, son of legendary Dr. Lenz Moser, and now managed by Sepp's son  Nikolaus. I nice lineage there; in fact the Mosel family has been producing wine since 1848 so years of knowledge are handed down to successive generations. The nose is all floral and big, with the flavor starting as citrus, then moving to a more spicy, creamy character to finish with roasted nuts on the finish. Could be the biggest Gruner I've tasted: full of flavor, mineral depth, and a long finish. Savory is the word. I great finish to the evening. Cheers

American Craft Beer Week® 2013: Toasts the Red, White and Brew

Now that Savor has moved to NYC, American Craft Beer Week® is my favorite time to celebrate craft beer.And now that I'm a member of the Brewer's Association I need to spread the gospel. So make plans for May 13-19, I may be heading to Frederick, Maryland for the Brewers Association of MD "Maryland Craft Beer Festival".

Celebrations Expected in All 50 States from May 13-19

Boulder, CO • April 25, 2013—From May 13-19, craft beer connoisseurs and beginners alike will come together for the eighth annual celebration of American Craft Beer Week (ACBW). With the tagline “Big Week, Small Breweries,” ACBW is an opportunity to toast the more than 2,400 small and independent American craft brewers who continue to make the U.S. the world’s most diverse brewing destination. Once again, ACBW celebrations are expected to be held across all 50 states.

“The popularity of American Craft Beer Week is indicative of the craft beer renaissance that continues to captivate the U.S.,” said Julia Herz, publisher of CraftBeer.com and craft beer program director at the Brewers Association. “This week is about uniting for a common cause: support and celebration of our nation’s small and independent brewers and the millions of beer lovers who have helped evolve an industry and put the U.S. on the brewing map.”

New for 2013 is the American Craft Beer Week Coast to Coast Toast. For the first time ever, ACBW will be commemorated by a simultaneous toast. At 8:00 p.m. ET/5:00 p.m. PT on Thursday, May 16, small brewers and craft beer lovers nationwide will raise a glass of their favorite craft brewed beer to toast ACBW and the delicious beer that it celebrates. To find a toast location near you, visit the official American Craft Beer Week events page, hosted by CraftBeer.com.

Untappd, the mobile-based social network that connects breweries with craft beer lovers, is also offering an American Craft Beer Week Badge for users who check-in during ACBW events.

Additionally, craft beer fans from across the country can sign the American Craft Beer Week Manifesto, pledging their support to craft beer and their love for “the artisans who approach their craft with originality, dedication and passion.” From tap takeovers and tasting tours to food pairings and festivals, ACBW will be celebrated in many ways across the U.S. To find a local celebration, event or promotion, visit the above-mentioned ACBW events page.  A selection of scheduled 2013 celebrations includes:

American Craft Beer Week National Toast

Coast to Coast Toast to Craft Beer w/Stone Brewing Co.; Westerly, RI

ACBW Coast to Coast Toast at Iron Horse Taproom; Washington, D.C.

American Craft Beer Week Toast at Howells & Hood; Chicago, IL
Coast to Coast Toast to Boulder’s Craft Beer Phenomenon; Boulder, CO

Craft Breweries

Gritty McDuff’s Brewpub 25^th Anniversary Celebration; Portland, ME

Mayflower Brewing Company 4^th Annual Open House; Plymouth, MA

Anaheim Brewery Founder’s Day; Anaheim, CA

5^th Annual Short’s to Short’s Paddle; Bellaire, MI

Meet the Brewers of the San Francisco Brewers Guild; San Francisco, CA

Rahr & Sons Summertime Wheat Glass Night; Dallas, TX
Right Brain Brewery - ACBW Firkin’ Friday; Traverse City, MI

Craft Beer Festivals
3rd Annual Ameri-CAN Canned Craft Beer Festival; Scottsdale, AZ

HopFest Kansas City 2013; Kansas City, MO

Brewers Association of MD "Maryland Craft Beer Festival"; Frederick, MD

2013 Wort Transformation Awards Ceremony; Papillion, NE

Third Annual Brews with Attitude Craft Beer Festival; Tampa, FL
Third EVER Mother’s Day Festival; Springfield, MO
Wheatstock; Lincoln Park, MI

Food and Beer Events
American Craft Beer Week – Spokane Style!; Spokane, WA

4 Course Dinner and Pairing Featuring Uinta Brewing Co.; Salt Lake City, UT
Elevation Beer Co. - Chef vs. Chef; Louisville, COKnee Deep Beer Dinner at 775 Gastropub; Reno, NV
Beer & Cheese Tasting with Teton Valley Creamery and 460 Bread; Victor, ID

Craft Beer Tastings and Tours
Brewery Rickoli American Craft Beer Week Releases; Wheat Ridge, CO
Crow Peak Night at the Ale House; Rapid City, SD
Old Chicago Tap Takeover featuring Odell Brewing Co.; All Colorado Locations
Roughtail Oaked Imperial Black Rye Ale Release at Tapwerks; Oklahoma City, OK
Shmaltz Brewing Media Ribbon Cutting Ceremony; Clifton Park, NY

Portsmouth Brewery – Brewing with Botanicals; Portsmouth, NH

State and Regional Beer Weeks Also Happening During ACBW
Chicago Craft Beer Week

Frederick Beer Week (MD)
Lexington Craft Beer Week (KY)

Long Island Craft Beer Week

San Antonio Beer Week

Santa Ynez Valley Beer Month (CA)

Seattle Beer Week

Session Beer Month

Find an expanded list of U.S. beer weeks and join the conversation on Twitter with #ACBW.

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About the Brewers Association

The Brewers Association is the not-for-profit trade association dedicated to small and independent American brewers, their craft beers and the community of brewing enthusiasts. The Brewers Association (BA) represents more than 70 percent of the brewing industry, and its members make more than 99 percent of the beer brewed in the U.S. The BA organizes events including the World Beer Cup^®, Great American Beer Festival^®, Craft Brewers Conference & BrewExpo America^®, SAVOR℠: An American Craft Beer & Food Experience and American Craft Beer Week^®. The BA publishes The New Brewer magazine and its Brewers Publications division is the largest publisher of contemporary and relevant brewing literature for today's craft brewers and homebrewers.

Beer lovers are invited to learn more about the dynamic world of craft beer at CraftBeer.com and about homebrewing via the BA's American Homebrewers Association. Follow us on Twitter.

The Brewers Association is an equal opportunity employer and does not discriminate on the basis of race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, or marital/familial status. The BA complies with provisions of Executive Order 11246 and the rules, regulations, and relevant orders of the Secretary of Labor.

What is the best First Communion Beer?

What is the best First Communion Beer? That's the question I posed to myself while exploring Norm's Beer & Wine for beer for Matthew's First Communion after party. Since Lebanese food was dominating the menu, the obvious choice was Almaza Pilsner Beer - Lebanan's best selling beer. Assisted by brewers in Pilsen, the brewery created a Czech styled recipe with a local twist - incorporating maize that gives the beer a smooth and sweet profile. This creates an appealing beer when several types of beer drinkers are present - and a much better option than the mass produced junk.

For the more serious beer drinkers I turned to the Saints, St. George Brewing Company from Hampton Virginia and the esteemed Belgium brewery St. Bernardus. Norm's had just received a shipment of the Abt 12, the top tier in the St. Bernardus brand, high in alcohol 10.5% and full bodied - but extremely smooth. Tons of fruit flavor exude from the nose through the tail. I chose the St. George English IPA knowing I would have a few hop heads in attendance - although at 50 IBU it was mild for many.  The profile is sweet with a balanced somewhat hoppy finish. I was ready to leave, but then noticed the Highland Brewing Company St. Theresa Pale Ale. being very fond of the Asheville, NC - I plucked a six-pack without thinking. For a pale ale, this has the aroma of an IPA, plenty of citrus that transitions to sweet male, and then finishes again with a citrus profile. A very nice ale.

So that was our day - plenty of good beer for a First Communion theme. Cheers.

Ecuadorean Surprise: Zhumir Maracuyá

Anyone ever tried a Zhumir product from Ecuador? Their flagship brand is SECO made from sugar cane juice - which is harvested in the company's plantations in the Paute Valley in south-center Ecuador. SECO shouldn't be confused with rum, it has more of a cachaça flavor and I've enjoyed on the rocks or as a part of a home grown Caipirinh. This weekend we have out-of-town guests and one just happen to bring a bottle of Zhumir Maracuyá, a flavored SECO. Maracuyá translates to passion fruit, so this liquor is slightly sweet with a citrus-mango flavor. It is smooth - very smooth and I preferred neat rather than on the rocks; seems like the water exposes even more sweetness. And I'm sure mixologists would be able to concoct several interesting recipes. Here's to experimenting....

#DLW13 - What's the Best Wine Grape for Maryland?

Last weekend I was fortunate to be included in a two day celebration of local wine, particularly, Maryland wine, at the 2013 Drink Local Wine Conference. During these two days of tours, tasting, and seminars; a common question was posed: "what is the best wine grape for Maryland?". That's a tough question considering the diversity of wine we sampled; from traditional Bordeaux varieties, to Chambourcin and Vidal, Chardonnay and Chardonel, Pinot Grigio and Noir, Albarino and Syrah, Sangiovese and Zinfandel, Gruner and Gewurztraminer and even Pinotage and Barbera. And that's not even listing blends.

During one seminar, Al Spoler, co-host of Cellar Notes, stated that Maryland should follow the road of Oregon (Pinot Noir), New Zealand (Sauvignon Blanc), and Virginia (Viognier) and hang its hat on Cabernet Franc.  And I tasted several tasty Cab Francs over the course of the weekend, in particular from Boordy Vineyards, Sugarloaf Mountain Vineyard, and Old Westminster Winery. Heck, Thanksgiving Farm even poured a white Cabernet Franc - made in the saignee style with all pigment removed. I would say Cabernet Franc has a future in the state.

However, during the next panel, Ed Boyce, from Black Ankle Vineyards, disagreed stressing that Maryland's best grape is a red blend, particularly when the state experiences unusual weather. Just look at 2011 when an "unscheduled irrigation event" occurred and most wineries experienced over 25 consecutive days of rain from late August through September. In these situations, Boyce believes the sub-par grapes can be blended and "declassified" into a lesser brand so that quantity becomes the problem, not quality. On the other hand, when conditions are more Californian, then the grapes can be blended into a reserve classification. And we tasted quite a few fabulous blends, starting with the standard portfolio from Sugarloaf Mountain Vineyard (EVOE, Circe, Comus) and Black Ankle Vineyards (Crumbling Rock & Rolling Hills) to the Landmark Series from Boordy Vineyards (harvested from the Piedmont's South Mountain), the Thanksgiving Farm Meritage, and Big Cork Vineyards future wines. There's no doubt that red wine blends are solid offerings in the Free State. 

But there are other red varietal wines worth noting. Boordy and Black Ankle bother offer excellent Syrah and then there's the old champion Chambourcin. The Fiore Winery Reserve Chambourcin was the first Maryland wine I ever tasted - at least a dozen years ago - and today is still a favorite. I think I was one of a couple people who voted for it in the Twitter taste-off. Let's not forget the Knob Hall Winery Chambourcin and on two occasions our group was poured the Port of Leonardtown Winery Chambourcin and just as tasty as the Fiore.

Then there's the suggestions from Dr. Joe Fiola (UofM) who, for the past decade, has been assisting Maryland vineyards determine which grapes best suit their site. (Here's a brief video of his presentation.) For the the warmer southern region, where the diurnal fluctuation may reach a lackluster 15 degrees in the summer, he suggests southern Spanish and Italian varieties that are characterized by higher acids and tannins. One of these was the Slack Winery Barbera - a juicy, yet silky wine - as well as the Woodhall Wine Cellars Pinotage, harvested from the Schmidt Vineyard in the Eastern Shore, and more pinot than "tage" - very smooth. 

What about the  white wines?  Black Ankle wowed us with their Gruner Veltliner and Albarino. I look forward to trips to the beach to grab some Bordeleau Pinot Grigio or I'll just travel closer to home for some from SMV. Chardonnay is a stable in all Maryland regions as we tasted several very nice brands; and where that grape can't grow, Slack Winery proved that Chardonnel is a decent alternative. Port of Leonardtown also poured a refreshingly acidic dry Vidal and another favorites was the Gewurztraminer from Elk Run Vineyards.

So which grape may be the best wine grape for Maryland?  I don't know; maybe its this diversity which will strengthen and expand the industry. Or maybe its none of these grapes at all. We tasted several experimental wines being produced from Dr. Joe's research vineyards which included Colombard, Marsanne, Verdejo, Barbera, and most interesting a slew of hybrids from the former Soviet Union. These cold hardy grapes were actually planted in his southern Maryland vineyard and showed some promising results. Maybe the future of Maryland wine is SK 7753 or  SK 771099. Here's Dr. Joe leading us through a tasting of these wines.

Drink Local Wine Session IV: Tasting Maryland's Future

Plenty of #mdwine to sample at #dlw13

I'm looking forward to heading to Baltimore for the 2013 DrinkLocalWine Conference Friday and spent some time last night reviewing past posts on Maryland Wine, particularly The Wine Grapes of Maryland (a little outdated) as well as our trips to Sugarloaf Mountain Vineyard and Old Westminster.  And looking at this map reminds me that Maryland is home to several excellent breweries in addition to Blackwater Distilling. Hope to be able to taste these as well over the weekend.

Participating wineries and wines I hope they are pouring:

• Basignani Winery - Vidal Blanc
• Big Cork Vineyards
• Black Ankle Vineyards - Crumbling Rock & Gruner Veltliner
• Boordy Vineyards - Landmark Reserve
• Catoctin Breeze Vineyard
• Cygnus Wine Cellars - Cygnus Red
• Distillery Lane Ciderworks
• Elk Run Vineyards - Pinot Noir
• Fiore Winery - Proprietor's Reserve Chambourcin & Zinnavo
• Galloping Goose Vineyards
• Knob Hall Winery - Chambourcin
• Linganore Winecellar - Terrapin White & Bacioni
• Millstone Cellars
• Old Westminster Winery - Cabernet Franc
• Port of Leonardtown - Chambourcin Rose
• Royal Rabbit Vineyards
• Serpent Ridge Vineyard - Basilisk & Vintner's Reserve Cabernet
• Slack Winery
• Sugarloaf Mountain Vineyard - Circe & Comus
• Thanksgiving Farm - Meritage
• The Vineyards at Dodon
• Woodhall Wine Cellars - Gunpowder Falls Red & White

Google Mapping: To Cluster or Not to Cluster

I've been making progress with the Android version of the WineCompass mobile application and have implemented the major search features - by location, zip code, and state. Each establishment is display on a Google map with its marker corresponding to its category - winery, brewery, and distillery.  The last major decision I need to make is how to show markers for populous states such as California, Oregon, and Washington.  Should I just map each location as in Figure 1? Or is that too busy and instead, should I implement clusters, where clicking on a particularly cluster zooms the mapping coordinates to that location? See Figure 2. Once again I would appreciate your thoughts.

Figure 1.

Figure 2.

Update: Based on a wise suggestion, I am creating a preference so that a user can select which option they prefer, cluster or marker:

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