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  • Crow Vineyard & Winery Voted Best of the Bay 2018

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    “We are so honored to be voted this years Best of the Bay for Maryland Wineries. Please take a moment to look through the full list of the best for Living, Food & Drink and Boating for Maryland and Virginia.” – Judy Crow, President of the Maryland Wineries Association

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    Best of the Bay 2018

    published June 20th, 2018 by Chesapeake Bay Magazine

    We sent out the call to our readers and you answered. More than 1,000 people voted in our 2018 Best of the Bay Contest. Opinions were varied and strongly held, with some perennial favorites as well as some newcomers making it into to the winner’s circle. So whether your tastes run to quiet getaways or music festivals, Maryland crab or Virginia she-crab soup, there’s something here to add to your to-do list.

    Living

    As readers of Chesapeake Bay Magazine know, the Bay offers the best things to see and do, from charming historic towns to hidden (and not-so-hidden) beaches. Here then, are your top choices.

    Click Here to see the winners

    Food & Drink

    What’s better than a cold beer and a steamed crab? (A cold beer and a dozen steamed crabs, that was a trick question.) Here are CBM readers’ top choices for crabs, beer, oysters, and everything else.

    Click Here to see the winners

    Boating

    If you’re in the Chesapeake Bay area and you’re stuck on land, you’re missing out on a lot. We asked our readers for best places to keep, fix, and race their boats.

    Click Here to see the winners

    Photo: loblolly.biz

     

  • What Role Should Vidal Blanc Play in the Future of Maryland Wine?

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    written by Aaron Menenberg for The Cork Report

    “There is a tension in the Maryland wine market. On one hand, consumers want the wines they know – Cabernet Sauvignon, Merlot, Chardonnay and the Vitis vinifera like – while on the other hand, Maryland doesn’t necessarily produce versions of these varieties that meet consumer expectation.

    Early last year, I had a Vidal made by Maryland producer Crow Vineyards that blew away my expectations for the variety. Unlike many other white vinifera varieties, Vidal is a good grape for the state’s challenging and varied climate, and when made like a serious wine it can, brace yourself, be a serious wine.”

    To read the full article click here.

     

  • Spotlight on Crow’s 2014 Barbera

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    Photo: loblolly.biz

    It has always been our intention to share with the public our sincere expression of who we are as local Kent County grape growers, and to create the best Maryland wine we can make.  We chose Barbera as it is known in the Piedmont area of Italy as the “Farmer’s grape” and the Barbera wine is enjoyed at dinner.  As farmers who enjoy growing Grass-fed Angus beef, we felt that the Barbera grape was a good choice for us to grow.  As visitors come to our farm and tasting room they are not sure if they want to try the Barbera, as it has a soft color, and once we encourage them to just give it a try they are blown away with the floral nose and the delightful flavor.

    Continue reading Spotlight on Crow’s 2014 Barbera

  • Sip and Shop Crow at the Queenstown Premium Outlets

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    Continuing their journey to address wine industry trends and bring quality local wines to a broader public the Crow family has opened Crow Wine Cellars at the Queenstown Premium Outlets on Maryland’s Eastern Shore. The Crows were invited to open a Queenstown Premium outlets storefront by Simon which manages a number of successful premium outlet center. Considered as one of the leading lights in Maryland Wine by WYPR “Cellar Notes” co-host, Al Spoler, the Crows are excited to make local global.

    Continue reading Sip and Shop Crow at the Queenstown Premium Outlets

  • Crow Celebrates Maryland Wine Month

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    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.

    Continue reading Crow Celebrates Maryland Wine Month

  • An Authentic Crow Experience: In-Home Wine Tastings

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    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!

    Continue reading An Authentic Crow Experience: In-Home Wine Tastings

  • Strengthening the Community by Building Local Food Partnerships

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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.

    Continue reading Strengthening the Community by Building Local Food Partnerships

  • Local Wine Trends: Wine After Work

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    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

  • Authentic Farm Table

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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!

    Continue reading Authentic Farm Table

  • Barbera Authentic Excellence

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    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 than 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”

    Crow Vineyard & Winery Podcastpodcast.

     

    *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.