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Maryland

Grape growing and winemaking in this Mid-Atlantic state appear to have started as early as the mid-1600s when both native American vines and European varieties (VITIS VINIFERA) were grown and made into wine. The European varieties were not successful because of their susceptibility to local pests and disease—elements to which the local varieties had adapted. On the other hand, wines from local varieties didn’t taste that good. Over the centuries, numerous attempts were made with hybrids, Vitis vinifera, and with GRAFTING of Vitis vinifera to native vine rootstocks (to solve the PHYLLOXERA problems)—all with limited success. In the 1940s, Phillip Wagner made a concerted effort to obtain as many hybrid vines as possible, which he then propagated and sold to other grape growers. This boosted the viticulture industry not only in Maryland but all around the eastern seaboard. Today, Maryland has three VITICULTURAL AREAS—the CATOCTIN AVA, the LINGANORE AVA, and the CUMBERLAND AVA (which it shares with PENNSYLVANIA). As in most of the eastern and mid-western states, hybrids like CHAMBOURCIN, CHARDONEL, SEYVAL BLANC, and VIDAL BLANC play a major role. But good Vitis vinifera wines are made from CABERNET SAUVIGNON, CHARDONNAY, MERLOT, and RIESLING. Maryland has over a dozen wineries—Boordy Vineyards is one of the best-known (given that it was started in 1945 by Phillip Wagner) and is the state’s second largest winery behind Berrywine Plantation–Linganore Cellars.
Related Links: Linganore AVA, Cumberland Valley AVA, United States, T-budding, grafting
© Copyright Barron's Educational Services, Inc.
1995 based on THE WINE LOVER'S COMPANION,
by Ron Herbst and Sharon Tyler Herbst.

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