Baltimore, Md.—Pest management joined winemaking and grapegrowing on the agenda at the American Society for Enology and Viticulture’s 36th annual Eastern Section conference held July 11-14 in Baltimore. “Pest Management Symposium: Impacts in the Vineyard and Winery” took aim at a wide variety of pests and problems from grapevine yellows to leafroll to late-season fruit rots and stink bugs. One session included a tasting of wines made from stink bug-contaminated juice. Stink bugs are appropriately named—when crushed, they emit a strong odor, sometimes described as “citrusy” or “piney.” When large numbers of brown marmorated stink bugs (BMSB) devastated the peach crop in Maryland during the 2010 harvest, grapegrowers and winemakers worried about the impact of BMSB taints on wine, if these pests were present in grape clusters or harvest lugs and inadvertently crushed into the juice.