Researchers aim to help Northern vineyards, winemakers improve quality with new grape (US)

Greenlee and his wife, Sue, fermented their first batch of Marquette two years ago, and they’ve been trading tips since then with peers in other cold states as they work to improve the quality of their wine. Now, they’ll get help from a $2.5 million U.S. Department of Agriculture grant that has university researchers from a dozen states gathering information about cold-hardy grapes and teaching viticulturists and winemakers how to improve their products and market them to a wider audience, reports the Washington Post.