Maine's Wild Blueberry Wine for the New York Times

“Wild blueberries are Maine’s bounty, the official state berry and a staple of roadside farm stands in the late summer. They are nutritious, tart, piquant and subtly complex. But there are problems: Because of competition, climate change and low commodity prices, farmers are not making enough money to sustain their businesses.”  

Michael Terrien, who has been making wines in California for over 20 years but grew up in Southern Maine, has returned to Maine with childhood friend Eric Martin, a novelist, to develop and make Bluet, a sparkling Prosecco-style wine made from Maine’s wild blueberries. 

All images © Greta Rybus for the New York Times