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| Maryland (Wine Region) |
 |
| Official name |
State of Maryland |
| Appellation type |
U.S. state |
| Year established |
1788 |
| Years of wine industry |
16th century - present |
| Country |
USA |
| Sub-regions |
Catoctin AVA, Cumberland Valley AVA, Linganore AVA |
| Total area |
12,407 square miles (32,134 km²) |
| Size of planted vineyards |
250 acres (101 ha)[1] |
| Grapes produced |
Cabernet Franc, Cabernet Sauvignon, Cayuga, Chambourcin, Chancellor, Chardonnay, Dolcetto, Gewurztraminer, Landot, Lemberger, Marechal Foch, Merlot, Montepulciano, Muller Thurgau, Muscat Canelli, Petite Sirah, Pinot Gris, Pinot Noir, Riesling, Sauvignon Blanc, Seyval Blanc, Vidal Blanc, Viognier, Zinfandel[1] |
| No. of wineries |
24 |
|
|
Maryland wine refers to wine made from grapes grown in the U.S. state of Maryland. Wine grapes were first planted in Maryland in the mid-16th century by order of Cecilius Calvert, 2nd Baron Baltimore. Maryland failed to have much success at viticulture despite efforts to cultivate vitis vinifera, French hybrid, and native American varietals. The first commercial winery in the state, Boordy Vineyards, was founded by Philip Wagner in 1945. Most of the wineries in Maryland are located northwest of Baltimore, around the Chesapeake Bay and Piedmont Plateau regions of the state. Maryland has three designated American Viticultural Areas.[1]
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