The month of March offers all sorts of wine immersion experiences for lovers of local wine from Maryland’s Eastern Shore. Judy Crow, President of the Maryland Wineries Association and Owner of Crow Vineyard & Winery, reports that this years celebration offers wine lovers up and down the Eastern Shore a chance to experience premium local wines from other wineries through discount opportunities.
Crow Launches In-Home Wine Tasting Packages
Recognizing the growing in-home wine drinking trend, Crow Vineyard & Winery launched Crow In-Home Wine Tasting Packages.
Crow fans can choose between three unique packages to taste premium Crow wines at home. These packages are perfect to craft your own in-home wine tasting event, special occasion, birthday, holiday or bridal party celebration!
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Crow Vineyard has been a fixture here in the community for three generations. As a working farm, it has provided agricultural commodities, beef, jobs, and now superb wine for all of us to enjoy. Judy and Roy Crow’s commitment to their family’s traditions, their craft, and their community lead inexorably to the decision to promote similar businesses rooted in the same locale and committed to the same high standards of quality, innovation, and community. It is through the dynamic promotion of local partnerships that those of us who make and sell locally produced quality food and drink can succeed and provide a better solution to food products made distantly by corporate behemoths with no commitment to our community.
Current Local Wine Trends
As local wines become more and more popular we will provide updates on this trend. Local wine drinking used to be strictly winery premise based or a result of someone purchasing local wine as a trip memento or gift. But habits are changing as the millennials become a larger force in the wine drinking population. Here some on the verge trends:
Continue reading Local Wine Trends: Wine After Work
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In Search of Authentic Farm to Table
The term “Farm to Table” has penetrated our food culture to the degree now that most people don’t think twice about what it means. According to guest NPR writer and chef, Andrea Reusing, “The ubiquity that makes farm-to-table meaningless also gives it its power. It has come to signify authenticity on almost any level….” Cultural pundits such as Vanity Fair magazine are bemoaning the loss of the real meaning of Farm to Table …”Is it time to table farm to table?” But is it really lost? Where does one find the farm to table concept authentically rendered? On the farm!
Crow Vineyard and Winery knows how to create superb wines from the Barbera grape. The Crow’s Vineyard is at an elevation just above the surrounding Mid Delmarva plain creating a wonderful cooling breeze for this intriguing grape to mature. The Barbera most known for its Italian roots is now taking on new importance as a Rosé partner due to an authentic protocol developed by the Crows. With the guidance of consultant John Levenberg the Crows studied the strengths of this varietal and added a twist by lengthening the Saignée process.*
Barbera is not intrinsically the most flavorful grape in the viticulture universe however the Crow’s discovered that it achieves new life in the chemistry of Rosé creation. The Maryland Governer’s Cup just awarded the Rosé Best in Class to the Crow’s 2016 Barbera Rosé. Obviously the Crow’s know how to create a stunning twist on Rosé with their Barbera grape. Owner Roy Crow attributes the achievement to the care taken in growing this varietal letting it stay on the vine a bit longer then the brix reading would suggest.
To learn more about how the Crow’s manage their farm crafted grapes and create wonderfully unique wines enjoy this “Thirsty Maryland”
*When a winemaker desires to impart more tannin and color to a red wine, some of the pink juice from the must can be removed at an early stage in what is known as the Saignée (from French bleeding) method.
Education regarding the process of making quality estate sourced wines is integral to the Crow Mission. With that goal Crow recently launched a new initiative; “Crow Team Expertise & Education” aka crow.edu to inform interested wine aficionados and local supporters about the process of producing quality wines on a regional level using farm expertise.
Continue reading Crow launches .edu
Crow Farmstay offers B&B accommodations at our renovated farmhouse and as well our backfields cottage house. Staying at the cottage is a wonderful way to feel even closer to the pastures, grass-fed angus cattle, farm cats. The cottage is a nice walk along the trail behind our winery and barns. To greet you in the morning we have a herd of miniature horses about six or so who love the bachelor button purple flowers.
Michael Zollo grew up in wine. His father and grandfather made wine in their basement sharing the art with young Michael. After seven years as a home winemaker in the Finger Lakes region of New York State, he had the opportunity to go to California to pursue his hobby and passion professionally. His wine making skills were furthered with under the tutelage of Jacques Mercier at Solune Winegrowers.
Zollo looked east and met the Crow Vineyard team in mid-April 2017. According to Zollo, “I am enthusiastic to be named Winemaker at Crow Vineyard and look forward to establishing the Chesapeake Bay Area as the next great wine region”. Zollo will work with Crow’s wine consultant John Levenberg to explore new techniques for the betterment of Chesapeake Eastern Shore wines. He loves to sing in the winery, especially while cleaning tanks because of the amazing acoustics. Per Zollo part of making great wine is a fun and fantastically clean winery.
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