Edible Chesapeake Spring 2009

https://transculturalexchange.org/1wgdyr2s1um Our latest article for Edible Chesapeake can be found in the current spring issue. It’s about hybrid varietals such as seyval blanc, vidal blanc and chambourcin and their success in Virginia. Edible Chesapeake can be found at Whole Foods; visit the wineries mentioned in the article and mention that Virginia Wine Time sent you.