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By Lisa Airey thewinekey@aol.com | September 8, 2011
Jean-Marie Guffens is considered one of the finest white wine makers in France. He founded his own négociant business in 1990 and set about sourcing top-quality grapes from small producers who would entrust him with the fruits of their labor. And Guffens handles the fruit he procures with kid gloves. He insists on a hand-picked harvest and uses small picking bins so that the grapes resting on top don't crush the grapes beneath. He hand-sorts back at the winery too, so as to eliminate any rotten berries or unripe clusters.
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By Leonard Pitts Jr and By Leonard Pitts Jr | April 24, 2014
It was an angry book. Much of the response was angry, too. Some towns banned it, some towns burned it. Every town talked about it. "The Grapes of Wrath" was published 75 years ago this month, a seminal masterpiece of American literature that seems freshly relevant to this era of wealth disparity, rapacious banks and growing poverty. John Steinbeck introduced readers to the Joads, a poor, proud clan of Depression-era Oklahoma farmers who...
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NEWS
July 21, 2005
On July 19, 2005 HOWARD C., Veteran of WWII, past Commander of VFW 521. Beloved father of Debbie Tinsley, Joyce Craig, Shirley Bowman and Lillian Billard; step-father of Patty Martin and Larry Bond. Also survived by 15 grandchildren, six great grandchildren and devoted friend Dorothy Richardson. Mr. Grapes was predeceased by 10 brothers and sisters. Services will be held on Friday, July 22 at 11 A.M. from the Eckhardt Funeral Chapel, P.A., 11605 Reisterstown Rd., Owings Mills. Interment Lakeview Memorial Park with military honors.
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By Karen Nitkin
For The Baltimore Sun
| September 19, 2013
Greg Sliviak's basement looks to be part chemistry lab, part kitchen and part moonshine operation. The table in his workshop is lined with huge glass jugs, filled with jewel-colored juice that's slowly fermenting into award-winning wines. While most wine-makers, both amateur and professional, start with grapes, Sliviak takes a different approach. His recipes start with raspberries, strawberries, apples, cherries, peaches and other fruit. He learned the technique from his father and uncles, who grew up on a farm near Pittsburgh and "made wine with whatever they could get ahold of,"  said Sliviak, 54, a retired union ironworker who lives in Sykesville and makes and sells furniture and railings.
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By Nichole Wright and Nichole Wright,SUN STAFF | August 17, 2005
Grapes are a healthful addition to a number of dishes. Besides the typical fruit salad, they can be used in lieu of berries to top a traditional coffeecake or as an ingredient in more exotic dishes, such as this Thai Prawn Curry recipe from the California Table Grape Commission: Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add 1 cup chopped onions and 1 tablespoon of finely chopped fresh ginger, and cook for about 4 minutes or until the onions are softened. Add one 14-ounce can of unsweetened coconut milk and 3/4 cup of chicken broth, and bring to a simmer.
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By Capital News Service | September 12, 1994
Frederic and Marjorie Bowers' friends and family will travel from as far as California, Michigan and New Jersey to help harvest wine grapes in the couple's small vineyard near Westminster this weekend and next.They'll cut bunches of grapes among vines hung with grape-decorated flags and bright bird-frightening balloons, and in the evening they'll share a large meal and a campfire.The couple expects a good time. But their crop will be off about 20 percent -- the fault of Maryland's unusual 1994 weather.
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By Mary Gail Hare and Mary Gail Hare,Sun reporter | September 21, 2007
Peter Ianniello gathered the first harvest of grapes from his Harford County vineyard and trucked them to a dock in Havre de Grace. To get the two-ton load of fruit to a winemaker in St. Michaels, workers spent an hour putting them on a skipjack for the nine-hour trip to the Eastern Shore. "It took a lot more time to pick than it did to load," Ianniello said, as the captain and crew of the Martha Lewis handled more than 130 crates. Though intended as a historic re-creation of sorts, yesterday's operation presented a contrast to the classic imagery of the skipjack as an oyster dredging vessel.
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By Kerry O'Rourke and Kerry O'Rourke,Staff writer | October 20, 1991
G. Hamilton Mowbray pressed no grapes this year."It was a great relief," he said, standing in his wine cellar surveying wooden barrels filled with sweet and dry, red and white wines from past vintages.Mowbray has been trying to sell Montbray Wine Cellars Ltd. on Silver Run Valley Road for several years. This year, he grew grapes but sold them to other wineries.He's hired a broker to try to sell the business he founded in 1964.C. Webster Abbott, of Abbott Associates Inc. in Towson, said a number of investors have shown interest.
NEWS
November 20, 1992
There was a notable absence at this year's Maryland Wine Festival at the Carroll County Farm Museum: Montbray Wine Cellars of Westminster and its founder, Dr. G. Hamilton Mowbray, weren't present. After several years of trying to sell his winery to a white knight, the grand old man of Maryland's struggling wine industry did not renew his state license this year.Dr. Mowbray, a former Johns Hopkins University psychologist who began the winery in 1966, did not press any grapes last year. This year, another winemaker rented his land to produce grapes.
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By ROB KASPER | October 9, 2002
THE CEMENT block building in Southwest Baltimore would never be mistaken for a chateau, yet that is where I was last week, looking for wine grapes. Dodging freight trains and large trucks, I made my way to S&S Wine Grapes and Winemaking Equipment Co. at 2300 Severn St., a few blocks away from the old Montgomery Ward complex near Carroll Park. Many makers of homemade wine already know how to find this place. From mid-September through October, when the annual harvest from the fields of California arrives by refrigerated trucks, winemakers beat a path to S&S and load up with 36-pound boxes of grapes, 6-gallon jugs of pure juice, bags of corks and maybe an oak barrel or some other winemaking paraphernalia.
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By Ellen Nibali, For The Baltimore Sun | March 14, 2013
I want to start a compost pile, but I'm worried that kitchen scraps will attract animals from the woods nearby. Any thoughts? Usually kitchen scraps are a small portion of a pile's ingredients. Most kitchen scraps are small pieces, damaged or bruised. They begin decomposing while still in the pail. Kitchen compost pails made with lids that have a filter are very effective is eliminating odor. By the time you dump the pail, scraps are usually beyond being palatable to animals. Throw other organic matter on top. You can also bury the scraps in garden soil.
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Susan Reimer | December 3, 2012
I was giving a speech once to a group of career women who had decided to be stay-at-home moms, and I was waiting to be introduced when I overheard an animated conversation between two of them. "So, the doctor said she could have a serving of grapes, but he didn't tell me how many grapes were in a serving. Is it, like, three or six? And what is the number if you cut the grapes in half so she doesn't choke? Do you count each half or each whole? "I mean, really. How many grapes are supposed to be in a serving?
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By Eileen Ambrose, The Baltimore Sun | October 15, 2012
Richard Lewis Hill III, a longtime social and labor activist and volunteer at Baltimore Clayworks, died of pancreatic cancer at his Towson home on Oct. 7. He was 68. Mr. Hill was born in Manhattan, Kan., the son of a lawyer and a homemaker. He studied drama at Kansas State University in Manhattan just as students on college campuses nationwide began protesting over civil rights and the Vietnam War. He became an activist, too, and left school before graduating, settling during the mid-1960s in Chicago, where he worked for the Socialist Workers Party.
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By Katie V. Jones | July 29, 2012
Holly Hertsgaard had no idea what she would be painting when she arrived at Serpent Ridge Winery, in Westminster, for its first wine-glass painting class. As the evening progressed, a football field appeared on one glass; Camden Yards appeared on another. On her daughter's two glasses, balloons took shape. "This was supposed to be a mother, daughter night," sadi Hertsgaard, of Westminster, nodding to her daughter's empty chair. "She had to go, (so) I have a lot of work to do," she said dipping her brush into the green paint.
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By Evan Siple | July 3, 2012
Mount Vernon's Sascha's 527 is an elegant but approachable space for enjoying a fine meal and a cocktail, its deep red walls adorned with colorful paintings and a chandelier complementing each other to provide a fun, classy vibe. Which is probably why I blinked a few times when I glanced over the menu and noted a cocktail featuring two flavors I hadn't seen, or maybe just hadn't thought of, since childhood - grape and lemon. For whatever reason, the images of Kool Aid's lemon and grape Purplesaurus Rex flavor danced in my head.
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By Donna M. Owens, Special to The Baltimore Sun | July 3, 2012
Craving a summer treat that's icy, sweet, and a bit exotic? Then make gourmet ice pops your go-to cooler for the sunny season. Ice pops aren't exactly new - remember the juice and Kool-Aid bars Mom would freeze in tiny paper cups? - but these cold confections on a stick are getting a zippy culinary makeover. Artificial grape and cherry flavors were once the standard-bearers. Today's ice pop varieties are bursting with fresh fruit, veggies, herbs, spices, and even spirits that evoke happy hour.
NEWS
By TED SHELSBY | June 17, 2007
For Marylanders who have fantasized about getting into the wine business, the time may be, well, ripe. The state has launched a program that pays farmers to grow the grapes needed to produce more made-in-Maryland bottles of cabernet sauvignon, chardonnay, merlot and other wines. The Vineyard Capital Assistance Program will reimburse growers between $2 and $2.50 for each grapevine planted next spring. The program is funded by a $147,000 grant from the Governor's Advisory Commission on Maryland Wine and Grape Growing.
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By Michael DresserMICHAEL DRESSER | September 12, 1993
Give the California wine industry some credit. At long last, it has broken out of its cabernet sauvignon-chardonnay rut.No longer is it bold or exceptional for a winery to produce a wine that doesn't bear the hallowed name of those two French varietals. Producers are exploring the capabilities of many different varietals.Some of these grapes come from long-scorned vines planted by grizzled Italian farmers of the pre-Prohibition era. Others are recent plantings by sophisticated winemakers who have traveled widely in Europe.
ENTERTAINMENT
May 7, 2012
From: Elqui Valley, Chile Price: $13 Serve with: Seafood, salads Find it at: i.m. Wine, 8180 Maple Lawn Blvd, Fulton, and other local wine shops Pedro Ximenez is a white wine grape varietal best known for its role in producing dessert wines in Spain's sherry region and in Australia. But this version from Chile shows it can also produce a compelling dry white table wine. The 2010 Falernia Pedro Ximenez Reserva shows a bright range of flavors: mint and other herbs, lime, grapefruit, pear and minerals.
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By Timothy B. Wheeler, The Baltimore Sun | March 25, 2012
Just as they do every April, the fruit orchards at Larriland Farm have donned their spring finery. The plum trees at the pick-your-own place in western Howard County sport brilliant white blossoms, while the peach trees are decked out in bright pink. Thing is, it's still March. Spring came early to Maryland, thanks to a run of unusually warm weather that awakened flowers, trees, birds and bees weeks ahead of schedule across much of the eastern United States. Larriland's fruit trees are flowering about a month earlier than usual, according to Lynn Moore, president of the family-run fruit and produce farm in Woodbine.
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