Harvest on the Harbor. October 20 - 22, 2011, Portland, ME.  

At the grand tasting, Apéritifs will  incorporate the local ingredients that have put the Grand Tasting on the Harbor on everyone’s culinary “must do” list! This amuse-bouche (“pleasing to the palate”) gala event will offer guests the opportunity to sample from 6:00 - 8:30pm.

This is a weekend of tasting events for wines, beer, food, and food demonstrations in Portland's Old Port. Get your tickets early to all the events by visiting (www.harvestontheharbor.com)

Past Events 

Maine Botanical Gardens Midsummer Food in the Gardens Event. Thursday, July 21, 2011, 5:00 - 8:00pm, Boothbay, Maine. The many attendees toured the beautiful Maine Coastal Botanical Gardens while listening to live music. There were many vendors offering food as well as beverages. Our newest mead - Wild Blue made its debut. One comment about Mermaid's Song was that it was "summer in a bottle". We hope that you will be able to join us next year.  The picture to the right shows us at the event.

Good Wine for a Good Cause - Cancer Community Center and SOPO Wine Tasting Event.  Monday, March 21, 2011 at  Grace, 15 Chestnut St., Portland, Maine from 5:00 - 7:30pm. Many people came and tasted our five fine honey wines and other wines and beer distributed by SOPO Wine Company.  100% of the proceeds went to the Cancer Community Center. 

Maine Technology Institute Grant is awarded to Fiddler's Reach.

The Maine Technology Institute is a state funded nonprofit corporation that offers early-stage capital and commercialization assistance for the research and development of innovative technology-based projects that create new products, processes and services, generating high quality jobs across Maine. Fiddler's Reach submitted a grant proposal to MTI titled "Biomass Analysis in the Blueberry Mead Process" that was accepted for funding. I'm very excited to announce the award. This is the second Seed Grant that I've received from MTI. The first grant was awarded in 2005, titled "Yeast Flavor Profiles in Honey Wine", and was completed in 2006. That grant helped me understand how different wine yeast affect and contribute to the  flavors found in wine. This new grant will let me go beyond commercially prepared wine yeasts, into the realm of indigenous yeasts and spontaneous fermentations, the other "biomass", while monitoring real-time oxygen pick-up during winemaking operations. Check out the Maine Technology Institute Website:  www.mainetechnology.org

2010 Past Events

American Harvest Picnic is a fun event on our fall schedule.

Fiddler's Reach  participated in a food & wine event on Sunday, October 17, 2010 from 2-5 pm at the Morris Farm, 156 Gardiner Road, Wiscasset, Maine. Sponsored by Slow Food Midcoast Maine, the event features a stellar list of participating local food producers and Chefs/ Restaurants. Live music and an Apple Pie Contest! Where else would you be encouraged to sample fifteen or more pieces of apple pie over the course of maybe an hour? We poured all five of our honey wines. These are available at Treats in Wiscasset, as well as your favorite local wine shop!

Visit the Slow Food website for more information on this and other events.  www.slowfoodmidcoastmaine.org

Harvest on the Harbor is the event of the fall 2010 season for Portland and Fiddler's Reach.

Grand Tasting on the Harbor is where we poured Fiddler's Reach Honey Wines. Thursday, October 21st from 5-8 pm in the Ocean View Room of Ocean Gateway located on Thames St. on the waterfront (just past India St.). Maine Chefs paired their harvest foods with Maine's best wines. I was pleased to be able to pour Fiddler's Reach wines at this event in 2009. Extraordinary as it may seem, Fiddler's Reach was the only Maine based winery at the event in 2009 and 2010., We were pouring at the Marketplace on Saturday, October 23rd  And if you didn't attend this event yet, then plan ahead to get your tickets. This will be an annual event for the winery.

Merrymeeting Dry Mead is featured on a Chef's Kitchen program.

Our Merrymeeting honey wine made an appearance, along with the winemaker Rob Nicoll, on a recently televised episode of the popular Chef's Kitchen program. The dry mead is paired with pan roasted scottish wood pigeon prepared by Executive Chef Earl Anthony Morse of Portland Harbor Hotel. His elegant preparation included several kinds of wild gathered mushrooms, cultivated vegetables, a sauce and perfectly roasted wood pigeon. To view the entire program (about 22 mins.) use the following link; Merrymeeting meets scottish wood pigeon!