“wine from a unique climate”
The Cape May peninsula has a unique climate. For the tender European wine grapes (Vitis vinifera), the Mid-Atlantic region is hostile: too cold, too humid, and too rainy. But lower Cape May's climate is moderated by two large bodies of water, the Atlantic Ocean and the Delaware Bay. The configuration and climate parallels a famous French wine-growing region, the Bordeaux, which lies between the Atlantic and the lower Gironde River. Like the the area known as the Medoc, Cabernet Sauvignon, Merlot, and Sauvignon Blanc do very well in this climate. Following business demand, Al has expanded his wine making craft to the production of fruit wines. As early as 2002 he enrolled in wine chemistry courses at University of California, Davis and at Cornell's Research Station in Geneva, NY. He attended winery workshops sponsored by Virginia Tech, Rutgers University and Penn State. By learning new strategies and techniques, he aims to develop wine styles that best express the fruits of the vineyard and please the local pallet. He enjoys experimenting with new fruit, especially if they're grown by local farmers. His most recent endeavor: Cranberry Wine. Those of us who know Al can't wait to taste it.
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