A sign outside of a Kentucky winery I visited last week. I'll have more on that soon.
Nothing feels quite as right as sinking into your own bed when you get home from long trip, no matter how enjoyable the trip was. I returned from exploring the wine regions of Paso Robles, California and Bowling Green, Kentucky last night, exhausted but ready to jump back into life here in South Jersey - including making Wine & Wonder a more useful website for wine lovers, starting by jumping into this week's news.
Connecticut has a new American Viticultural Area. Linda Jones McKee reports on Wine Business that the Eastern Connecticut Highlands AVA becomes official tomorrow, and it joins the states existing AVAs, Connecticut Highlands AVA and Southeastern New England AVA. The new AVA covering the eastern highlands area includes approximately 1,246 square miles in all or portions of Hartford, New Haven, Tolland, Windham, New London, and Middlesex Counties.
On Penn Live, Paul Vigna highlights the changes at Maryland's Fiore Winery. A few years ago the winery purchased a still that's allowed it to produce whiskey, moonshine, gin, vodka, limoncello and grappa. And, according to Vigna, the diversity has not hurt the quality of the wines that Fiore still produces.
Lenn Thompson recommends 5 wineries to visit on Long Island on Edible Long Island. These are under-the-radar wineries on the East End that haven't gotten a lot of press from wine media.
MyChesCo rounds up the twelve organized Pennsylvania Wine Trails that contain the majority of the 200+ wineries in the state.
In Vermont, Krista Scruggs of ZAFA Wines lost two acres of grape crop to pest and disease pressure in 2017, grapes that were meant to go into the winery's first vintage. So she co-fermented wild apples grown on her property with what grapes she did have and became an accidental cider maker. Jordon Barry tells the story on Seven Days of how that accidental cider put Scruggs on the wine world's radar.