Amid all the e-blasts and e-mails I have received the past 48 hours, let me clear the notebook a bit.
From Adam Borden, who's heading up Marylanders for Better Beer and Wine Laws and directed an effort to hand out flyers at Monday's Opening Day at Camden Yards in Baltimore: "We had a decent but not great turnout, about 10, and handed out probably 10,000 fliers," he wrote. "Boy, did I have to get my elevator pitch down! I got it to: 'We're a Maryland non-profit trying to change our laws.' Many people said they did not care about changing any Maryland law without even hearing what law it was, though on the opposite side, a few actually were already members and had signed up for email alerts. I am not sure we will do it again, but we sure got in front of a lot of Marylanders."
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From Dr. Vino, who posted on his blog Thursday a link to a story that ran in Tuesday's New York Times on restaurants beginning to serve wines from refillable tanks: essentially, wine on tap. Here's the Times story and below the Dr. Vino blog entry.
The NYT ran a story yesterday about wine served in restaurants from refillable tanks. It’s a win-win idea since it lowers the cost per glass of wine reduces wine’s carbon footprint with less packaging mass, similar to the bag-in-box idea I detailed in the Times last summer.
Let’s just hope the restaurants that do use the system pass on the lower costs to diners. Such is the case of those detailed in the story. Last spring, I also saw an affordable tank wine (”Mas vino,” pictured above) offered by the glass at Small Shed Flatbreads in Mill Valley. I didn’t try it because I was too busy trying a prosecco.
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Paradocx Vineyard in Landenberg, a member of the Brandywine Valley Wine Trail, will hold its 2nd Annual "Bud Break Bash" from noon to 8 p.m. on Saturday, May 9. There will be live music from 3 to 6 p.m. and a bonfire from 6 to 7 p.m. It's a celebration of the beginning of the grape growing season, signified by the grape vines breaking their first buds. “Bud Break Bash” will have something for all ages, including live music from The Acoustic Groove Project, wine tastings, cheese samples, hayrides, winery tours, and tours of the vineyard, where those conducting the tour will point out new bud growth. A ceremonial burning of the old grape vine trimmings will be held after dinner. Standard wine tasting fees apply ($5 for tasting of 7 wines). Everything else is complimentary.
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Clover Hill Vineyards & Winery in Breinigsville listed its receipes from the recently completed March Madness and gave notice to one of this region's unique events: A Day in the Vineyard. Held in conjunction with Pinnacle Ridge and Vynecrest, "the Hill" will serve as the location for grand tastings several times on Saturday, June 6, and Sunday, June 7. Activities after the grand tastings then will move to the other two wineries. The cost is $25. To sign up or for more info, call Clover Hill at 610.395.2468.
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Maryland Governor's Cup winner Black Winery Vineyards has moved to summer hours (Wed-Fri, noon-5 p.m.; Sat, noon-6 p.m.; Sun, noon-5 p.m.) and will begin a weekly "happy hour" called Friday Night Flights starting next week, the 17th, from 5 to 7 p.m.
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Black Ankle and Serpent Ridge Winery (Westminster) are among various Maryland wineries looking for volunteers to pour during the upcoming summer festival season. Best place to start is the site for the Association of Maryland Wineries for a list of wineries near you. If they need help, you'll likely find that request on the winery's home page. E-mail Tracy at tracy@blackankle.com if you'd like to assist Black Ankle and volunteers@serpentridge.com if you want to assist Serpent Ridge. Those folks are asking for the following: Name/Contact Info/Date and shift you would like to volunteer, First (11:30 a.m.-3 p.m.) or second (2:30-6 p.m.). Time slots will be filled on a first-come basis and we will need to know if you would like to volunteer by May 1.
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