Joe Fiola is the University of Maryland extension specialist for viticulture and small fruit, his office parked out in the hills near Frederick ...

Alternatives to SO2 in Winemaking; Bio-Protection & its Role in Lowering Sulfite Content: Arthur O’Connor’s familiarity with sulfites includes more than his use of them while working for wineries in Argentina,...

Mitigating for Smoke Exposure and Returning Value to Tainted Wine: That wildfires have become an annual summer ritual comes as no surprise to anyone. Not only are the numbers increasing – in 2017, there...

Catoctin Breeze Vineyard is settled in the hills along Route 15 in western Maryland, a few miles north of Frederick and in the vicinity of Camp David.

The future of any industry rests with who’s coming along to take the reins. That’s certainly true in winemaking, where families are turning over responsibility to their kids or hiring a college grad. Here...

Identifying potential production partners is getting easier, thanks to a growth in facilities - devoted to offering wine production services and an increase in wineries that are utilizing extra space by...

Roman Roth's competitive fire was mentioned by many of his associates. It has driven Wolffer Estate to star status in a wine region that now occupies an international stage with Roth playing a leading...

Rosen said, “through data and boots on the ground we support the independent brand, because frankly the distributor doesn’t have the time nor inclination.”

“If you’ve ever had a stuck ferment, you want to avoid that in the future. In the past, I’ve battled with stuck fermentations that were mainly fructose, and they’re a bear to restart.”

Kevin Atticks, the longtime executive director of the Maryland Wineries Association, has seen a rapid growth of wineries in his state and others around it the last 10 years. It’s a business model that...