March is Maple Month in New Hampshire
Join us for a wine tasting and add a Maple Platter to get in the groove.
The Time-Honored Tradition of Maple Sugaring
As winter begins to loosen its grip, maple trees prepare for one of nature’s sweetest transformations. The sap starts to flow when daytime temperatures rise above freezing while nights remain cold, creating a cycle of expansion and contraction within the tree. This pressure change causes the sugary sap, stored in the roots during winter, to move upward through the tree’s vascular system. The process is a crucial part of the tree’s seasonal cycle, signaling the shift from dormancy to active growth.
This natural phenomenon is the foundation of maple sugaring, a tradition that dates back centuries. Farmers and sugarmakers tap the trees by drilling small holes into the bark, allowing the sap to be collected and later boiled down into maple syrup. The sap itself is mostly water with a hint of sugar and nutrients, but through evaporation, it transforms into the rich, amber syrup enjoyed around the world. The sap run typically lasts for several weeks, depending on weather conditions, before the trees fully awaken and budding signals the end of the season.