Lowbrow Natty Boh beer paired with bushels of blue crabs or chugged at a local bar? Forget it.
Joe Fiola Ph.D. ’86 wants you to drink Maryland wine.
But you might think: Does Maryland even make wine? (Yes, in every county.) Is it any good? (It wins gold medals.) Why should I try it? (To save the environmental costs of shipping your preferred Australian or French wine, and to make good on that locavore pledge.)
“We can compete with anyone in the world,” says Fiola, principal agent and extension specialist at the Western Maryland Research and Education Center (WMREC). “Taste the wines. There’s the proof.”
More
5 comments:
I don't know if it'll be great, or not. But the article is spot on about poor product with sugar to cover up production problems. I've only had a few good Maryland wines, and one of the wineries closed.
In short no. Maryland does not have the soil or the climate for making good wines. Qualiry wines require low humidity.
Yes,
When the Republican governor starts cutting the hand outs to the lazy, you will be in whine country
7:23..you've got that bass ackwards. It'd the stinking liberal democrats that hand out entitlements.
The State of Maryland has been full of Whiners. This state doesn't have a clue.
Post a Comment