Now And Zin Wine Country Series Stands At 45 States

What started as an idle thought - "can I taste wines from all 50 U.S. states?" - has become a personal mission.  Now And Zin's Wine Country series debuted nearly a decade ago, and we have now tasted wine from 45 states.  Just five to go - Alaska, Mississippi, Oklahoma, Utah and Wyoming.

Now And Zin's Wine Country started with a series about wines made from America's Norton grape, in which I sampled wine from Missouri, Virginia and Georgia for the first time.  I was surprised by the quality and fascinated by the notion of wine tasting across America.

If you can make good wine in California, that's expected - not that it's easy, but it seems that's what you're supposed to do with great soil and perfect weather.  Making good wine in areas of the country where nature isn't quite as accommodating is a real achievement.

I've heard from American winemakers about Indiana limestone, Cornell grape creations and moderating winds from - of all places - Lake Erie.  I've heard winemakers cry in anguish, "I want to make dry wines, but all my customers want is sweet!"

I've sampled mead from Montana and Maine, Muscadine from Alabama and Kentucky Cabernet Franc.  I've had a Super Tuscan-style blend from Arizona, mile-high wine from Colorado, amazing bubbles from Massachusetts, Michigan and Illinois, Zinfandel from Nevada and New Mexico, New York Riesling, New Jersey Merlot and North Carolina Chardonnay.

I've tried wine made from Vermont apples, Florida blueberries, North Dakota rhubarb, West Virginia blackberries and Hawaiian Maui pineapples.

There have been plenty of unexpected grapes, like Petit Manseng from Georgia, Carménère from Idaho, Traminette from Indiana, Eidelweiss from Iowa, Marquette from Minnesota and Catawba from Pennsylvania.

Two Nebraska wines are named after pelicans; a South Dakota winemaker uses Petite Sirah to take the acidic edge off the Frontenac.  There's Touriga Nacional growing in Tennessee.

Most of the wines for this series have been supplied by the winemakers for the purpose of the article, while some have been sent by friends of mine who had travel plans to a state I had yet to taste.  To all who have sent wine for this project, I offer my heartfelt thanks.

It has taken nine years to sample wine from 45 states, so the end is in sight.  Shipping wine in the United States has proven to be a stumbling block on more than one occasion.

Contacts made in Utah and Oklahoma have dropped out of sight, while responses are hard to come by at all from Alaska, Wyoming and Mississippi.  I am sure for some of these states, I'll probably have to find someone who makes wine in their garage.  Any Mississippi garagistes out there?

While we are on the subject, if you know a winemaker in the states which haven't been covered in Wine Country yet - Alaska, Mississippi, Oklahoma, Utah and Wyoming - please pass this article along to them.  Even if they can't ship to me, I'd love to hear from them.

Also, one state which has been left blank is California.  Of course, I sample a lot of California wine, so finding it isn't the problem.  I want to determine one wine or winery which is representative of California for this series.  If you have any thoughts, I'd love to hear them.  Comment here, email nowandzin@gmail.com or contact me on Twitter.


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WINE COUNTRY: MAINE - MAINE MEAD WORKS

Maine's wine industry is a tiny one, as is the case with many of the "other 47" American states.  Their 43,000 gallons per year production is ahead of only Montana in volume.  With only a handful of vineyards in the state, Maine's wine producers often rely on cold-weather hybrids or fruit other than grapes.  Grapes are also sourced from New York and California.  You are likely to find Maine wines made from cranberries or blueberries, or cider, made from apples.

Maine, unfortunately, led the nation by passing the first state law prohibiting the sale of alcohol except for "medicinal, mechanical or manufacturing purposes."   They are, to their credit, making up for that error.

Mead is also popular in Maine.  As we have learned in the Wine Country series, mead is wine made from honey, not grapes.  Not always sweet - as one might expect from a product made of honey - meads are produced using only honey, but are also produced using a mixture of honey and fruit.

Maine Mead Works operates out of Portland.  Portland is Maine’s largest city, with over 66,000 residents, but the Greater Portland metro area boasts a population of over 500,000.  One third of the people in Maine live near Portland.

Technology entrepreneur Ben Alexander founded Maine Mead Works in 2007 with the assistance of award-winning South African meadmaker Dr. Garth Cambray.  The meadery makes their meads using Maine wildflower honey and other locally-grown products.  Their meads are sold under the Honeymaker label, and the eight varieties all register a 12.5% abv number.

Honeymaker meads come in a variety of styles - Dry Mead, Blueberry, Semi Sweet, Apple Cyser, Cranberry, Lavender, Strawberry & Dry Hopped Mead.  They also do an Elderberry mead for the winter.  They recommend you enjoy their meads by the glass, as a mixer in a cocktail or as a secret ingredient in cooking.  Maine Mead Works provided me with two samples of their Honeymaker meads.

Honeymaker Apple Cyser is a blend of 84% apples and 16% honey.  It's a light golden color with a trace of efferevescence in the glass.   A very nice nose of apples and honey is no surprise.  A slight hint of caramel apple dipped in honey flutters beneath the fruit.  The caramel hint comes across on the apple-laden palate, too.  The cyser has a nice acidity and is quite refreshing.  They recommend a pairing with turkey or pork - sounds good to me - but it's born to pair with a cheese plate.  I find it really good with smoked cheese and almonds.

Honeymaker Dry Mead is 100% Maine wildflower honey.  It shows a pale greenish-gold hue in the glass and a nose offering an herbal quality right up front, with the notes of honey coming underneath.  It should be noted that the honey aroma is not sweet at all, and neither is the taste.  The mead’s palate is as dry as advertised.  The herbaceous quality found on the nose comes through as a flavor profile, too.  That taste becomes most prominent on the finish, where it lasts a good, long while.  There’s a fruity taste as well - a green apple component that stops just short of tartness - and the honey again plays a supporting role.  Pair it with shrimp, if you like, or a fruit salad chock full of herbs.  Frankly, though, this mead is great all by itself as an aperitif.  The lack of sweetness may take you by surprise, considering it is made from something sweet.  The taste reminds me a bit of white vermouth. 

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