Hour Detroit Magazine’s December 2009 issue has a terrific article telling how Michigan chefs and restaurateurs are jumping on the “local” bandwagon. It’s a good read for all you locavores. And if you’re drinking local as well, thank you! Local wines, brews and spirits are now known as locapours. That’s your new word for 2010.
Wow, 2009! What a year for cherries, pears and apples. Of course the abundance of these fresh fruits was a highlight to last summer’s list of fresh edibles. Months later we are still lucky to capture the pure essence of these fruits in the wines. Fruity, fun and flavorful the fruit wines of Black Star Farms are a refreshing addition to a meal or just because…
Fruit wines currently available include the Cherry Wine and Sparkling Hard Apple Cider. Our famous Pear Wine is in the works and will most likely be available again this spring. Enjoy the Cherry Wine or Hard Apple Cider cold or try it mulled for a warm, toasty treat. The Cherry Wine is now specially priced at $8.50 a bottle.
A nice article by wine enthusiast and Michigan wine lover Mike Brenton. Thanks Mike for sharing your knowledge about the growing and production processes of ice wine. Read more here…
10 resolutions for current and wannabe wine lovers to consider in the New Year. One size doesn’t fit all, so pick and choose accordingly.
Read more of Joel Goldberg’s 10 resolutions to help you wine your way through 2010 here…
Siriusly Dazzled – A delicious sparkling treat!
Red House White Punch – Great for Parties!
1 Bottle of Black Star Farms Red House White
2/3 cup sugar
1 lemon and lime wedged
1 cup orange juice
1/2 liter of Sprite or club soda
Pour wine into a pitcher and squeeze the juice wedges from the lemon and lime into the wine. Add the orange juice, toss in the fruit wedges (leaving out seeds if possible) and add sugar. Chill overnight.
Add sprite or club soda just before serving. Top with fresh fruit for a colorful touch.
Cherry Wine Sangria – The Ultimate Party Punch!
1 Bottle of Black Star Farms Cherry Wine
A shot of brandy, rum, or other pure grain alcohol
Juice of one lime or lemon
Assorted chopped fruit (strawberries, oranges, peaches, etc)
Mix all the ingredients together and chill for several hours. Serve in a pitcher or punch bowl.
Each year, WOMP makes a monetary contribution to area non-profit agencies that help support the food and wine industry in northern Michigan. Additional contributions were made to groups that helped support WOMP events. Donations were made to the following organizations:
♣ Northwest Michigan Health Services, Inc. Migrant Health Clinic
♣ Michigan State University Viticulture Education
♣ Michigan Wine Foundation
♣ Northwestern Michigan College Community Band
♣ Old Mission Peninsula Women’s Club
For the Day of Giving, each WOMP winery chose to donate 15% of their gross sales that day to the following nonprofits:
• 2 Lads Winery – Food Rescue of Northwest Michigan
• Black Star Farms – Traverse Health Clinic
• Bowers Harbor Vineyard – Cherryland Humane Society
• Brys Estate Vineyard & Winery – Father Fred Foundation
• Chateau Chantal – Goodwill Inn
• Chateau Grand Traverse – Women’s Resource Center
• Peninsula Cellars – American Red Cross Northwest Michigan Chapter
Total donation for the Day of Giving amounted to $2,500.
“WOMP itself is a non-profit trade association, so every year we look for ways to give back to the organizations and industries that we’re passionate about both as northern Michigan residents and business owners,” said Ed O’Keefe, WOMP president. “We’d like to thank everyone who helped make our new event a success and contributed to the growth of our wine trail in 2009.”
About the Wineries of Old Mission Peninsula
The Wineries of Old Mission Peninsula (WOMP) consists of seven distinct wineries: 2 Lads Winery, Black Star Farms, Bowers Harbor Vineyards, Brys Estate Vineyard & Winery, Chateau Chantal, Chateau Grand Traverse, and Peninsula Cellars – all situated at the globe’s 45th parallel – the ideal climate for growing vinifera grapes. The wineries have been well recognized by international wine enthusiasts for the Old Mission Peninsula experience and their award-winning wines, including their prestigious ice wines. For more information and a complete list of events, visit www.wineriesofoldmission.com.
After a brief lapse of availability, Spirit of Apple Brandy is back on the shelf, just in time for the holidays and the cold weather. Pour a little of our Spirit of Apple Brandy into your favorite snifter, swirl, smell and sip…ahh! Warmth all over from your head to your toes. It’s a great digestif after a delicious holiday meal.
Please note this spirit is ONLY available for sale in our Suttons Bay tasting room call 231-944-1270 for information.
“A new state-wide initiative is underway to increase the amount of Michigan-made products offered at restaurants through the state. The Michigan Culinary Tourism Alliance will bring the state’s restaurant, food production and tourism interests together to promote the sale of locally produced goods ranging from wines and hand-crafted beers to specialty fruits and vegetables.” Read more of this story by Record Eagle staff writers Art Bukowski and Bill O’Brien.
In a second article on the subject in the Detroit Free Press, Restaurant Critic Sylvia Rector quotes Linda Jones, Dirrector of the Michigan Grape and Wine Industry Council:
…the idea is “to bring people together … to promote more economic activity.” For example, restaurants will be encouraged to offer more Michigan wines; those that feature at least four labels will be listed and promoted on the wine council’s Web site and included in Michigan Culinary Tourism Alliance activities, she said.
To read her entire article, click here.
This will be a boon for all of Michigan agriculture, including wineries, chefs and restaurateurs, and Michigan tourism.
We say, “it’s about time!”
A nice post from Gang of Pour about their visit to the Leelanau Peninsula wineries.
“Our final tasting was, most appropriately at Black Star Farms. We didn’t have an appointment, per se, but David Rusnell spoke with Winemaker/Distiller/Manager Lee Lutes during the LPVA Visioning Session on Wednesday, and Lee agreed to lead us through the tasting…” read more