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TASTES Redeux

It’s almost all new at TASTES redeux.  If you haven’t been to TASTES in the past week, you haven’t been to TASTES.

We’ve redecorated, adding more tables and stools.  We have an enhanced all-day menu with new “tastes,”  making TASTES the perfect spot to grab a quick bite.  We can now serve larger wine samples by the glass, and our scrumptious house-made desserts are all accompanied by one of our Sirius Dessert Wines.

The tasting bar is still open with retail wine sales encouraged.  Our famous Matterhorn Grill dinners are still being served up in the evening.  We call it “the new fondue.”  A delicious respite from the hustle and bustle of the holidays, it’s a romantic dinner for two or a fun way to celebrate with friends. As our seating is limited, please call 231.944.1349 to make your dinner reservations.

We hope to see you soon at TASTES redeux in the Mercato at the Village at Grand Traverse Commons.

Redeux = to remix.

Support the Traverse Health Clinic at the Day of Giving

Your purchases at Black Star Farms Old Mission Peninsula will go an extra mile this Saturday, as we will donate 15% of Old Mission tasting room sales and on-line (use code DOG) sales to the Traverse Health Clinic.

Whether you are looking for hostess gifts, Christmas presents or just stocking the cellar, you can also help support the health services provided to neighbors in need by making your Black Star Farm purchases this Saturday.  Traverse Health Clinic provides the region’s underserved with access to basic health services and is a local safety net for thousands.

About Traverse Health Clinic

The Traverse Health Clinic is the only local network of volunteering physicians and practitioners delivering healthcare to the uninsured. The organization began in 1975, when a small group of northern Michigan doctors and nurses came together to provide free healthcare to the region’s needy. Today, nearly 500 professional physicians and practitioners donate their time to ensure that the region’s uninsured and underserved get the healthcare they need.

The Clinic serves more than 2,400 individuals each month, providing access to services ranging from primary care, specialty, vision, dental, and mental health services, to outpatient services at participating hospitals. In 2010, $9,045,110 million worth of medical services was provided to Clinic patients. The non-profit organization is supported by private donations, grants, and state funding designated for indigent care. The Clinic itself is headquartered at 3147 Logan Valley Road in Traverse City, but physicians in Benzie, Grand Traverse, and Leelanau Counties serve patients throughout these counties in northwest lower Michigan.

Comphy Sheets Order Form

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By |December 5th, 2010|Inn|0 Comments

Black Star Farms Wines are Announced as American Examples of Greatness at the Jefferson Cup Invitational

Black Star Farms is proud to be part of a wine region that has repeatedly received notoriety for its quality wines and food destinations. Further adding to this notoriety the winery is honored to announce that the 2008 Leelanau Sparkling Wine and the 2009 Arcturos Riesling have earned two medals for American Examples of Greatness at the recent Jefferson Cup Invitational Wine Competition.

Of this recognition head winemaker at Black Star Farms Lee Lutes notes, “these wines are showcase examples of what we in this region do so well.  The sparkling wines only continue to improve, as we take on ever-greater knowledge of our fruit sources and sites, and the Rieslings continue to benefit from our lengthy cooler seasons and mineral driven soils.  What these accolades do is reinforce so much of what we are striving for in this dynamic grape growing region.”

The Jefferson Cup Invitational is a competition founded by Doug Frost, one of only three individuals in the world to have achieved the titles of Master Sommelier and Master of Wine. Of this year’s competition Frost notes, “With 606 wines tasted there was a great diversity of wines from every quality wine producing region in the country; including representation from Washington, Michigan, Virginia and Texas as well as some standout wines from California, New York and Oregon.” 

This competition is unique in that wineries’ wines are selected and invited to participate. Wines range from regions all across America. The Jefferson Cup Invitational does not award golds, silvers and the like. Rather, the invited wines have all proven their excellence in competitions and tastings throughout the last year. The intent and belief of the competition is that these are wines that are extremely deserving of the nation’s attention.

This year’s judges included the following industry luminaries: Wayne Belding MS (past Chairman of the Court of Master Sommeliers and a Boulder, Colorado wine merchant), Laura dePasquale MS (one of the world’s few female Master Sommeliers), Ellen Landis (proprietress of Landis Shores Resort at California’s Half Moon Bay and long time California wine competition judge), Bob Foster (writer, The California Grapevine), Mendel Kohn (a San Francisco based industry professional and wine and spirits judge), Doug Frost MS, MW (author and consultant), Robert Noecker (a Midwestern wholesaler and thirty year veteran of the wine industry), Jeff Miller (a Kansas distributor of two and a half decades experience), Guy Stout MS (Texas-based Southern Wine Spirits education director), and Joyce Angelos (a Missouri wholesaler and industry veteran of twenty-five years).

 The Jefferson Cup Invitational has celebrated its eleventh year as the only competition that honors the best of the best among wineries from all of America’s wine regions. Each year select great wines from across America are selected; the 2010 competition included wines from twenty-one states. Best of all, this year’s Jefferson Cup coincided with the sixth annual fundraiser for Angel Flight Central, a charity that gives support for private pilots offering travel to people in medical emergencies. The Jefferson Cup fundraisers raised more than $90,000 for Angel Flight this year.

The Omnibus Liquor Bill is now Official!

The Omnibus Liquor Bill that was vetoed earlier this fall has finally been signed and put into action. This is great news for anyone involved in the wine and spirits industry as the bill has many benefits. Read below to learn more about the bill from our managing partner Don Coe, who was instrumental in getting this bill on the table and passed.

What is this bill called and where can others find information on it?

It is the Omnibus Liquor Bill and the actual bill number is HB 6224. Information about the bill can be found on the Michigan Information (MIRS) website.

How long have you and others been advocating for this bill?

3 years

What exactly does this bill permit?

There are several different provisions to the bill they include:

  • The ability for MI wineries to charge for tastings at their tasting rooms, without a food requirement.
  • The ability for MI wineries to host off-site tastings at retail stores across the state.  
  • The ability for MI wineries to apply for a license for Sunday morning and Christmas sales.
  • MI distillers being able to sample and sell spirits at offsite tasting rooms.
  • Allowing MI restaurants to provide the spirits at a catering event.

Why did the governor originally veto the bill?

The governor opposed the amount of wine poured at the off-site retail tastings, that being 3 three oz samples. This is a large amount that she would like to see made smaller.  She also opposed the provision which would have allowed MI restaurants to provide spirits at a catered event.  She felt that this provision impacted upon the business of MI retailers who supply the spirits and would like the individual who is hosting the event to have to purchase the spirits directly from a retail store.  

Victory

After 3 years of commuting to Lansing from Traverse City to advocate for this bill, Mr. Coe is no doubt very pleased and eager to see these provisions put into action. The one he is most excited about pertains to small Michigan distillers having the opportunity to introduce their products to consumers at offsite tasting locations. ”This will lead to increased exposure of the spirits as well as an increase in the demand for them at independent retailers.  This is very exciting for all of us involved in the spirits industry,” notes Coe.  On the homestretch, we are now waiting for approval from the township and county governments where our tasting rooms are located to begin sampling the spirits at all of our tasting rooms. For now if you are interested in trying any of our spirits they are available at our Old Mission tasting room only. Stay tuned for an update on when they will be at all of our sites.don

A Re-Cap of our Sparkling Wine Twitter Tasting

 

cortcase:

 

@whavill There’s always something happy about a glass of bubbly.  #bsfbubbly

DonCoyote99: Nice active bead #bsfbubbly
bstar2009: Love this! RT@whavill: I taste green apple as well with a hint of happy #bsfbubbly
DonCoyote99: Extra dry style at least, great acidity and intensity #bsfbubbly

Bubbles make everyday special…that’s what we think as well as those who participated in last week’s Sparkling Wine Twitter tasting (Tues. Nov. 16th).  The tasting featured two new bubbly vintages, including our 2010 Be Dazzled and our 2010 Bubbly Nouveau.  The wines are very different in style and taste.  Some of the featured comments are posted above. For a more complete look at what transpired that evening take a look at the transcript here. There were 307 tweets and 24 participants.  Michigan By The Bottle also posted a great re-cap video just after the tasting.  Take a look at their video below.

 

Nice Article About Michigan Wines

Howard W. Hewitt  newspaper columnist and blogger of  Grape Sense – A Glass Half Full  visited us this summer to learn more about  the Michigan Wine Industry. On his trip Mr. Hewitt  found that he was pleasantly surprised…Read more of what he has to say in this great article posted on Palate Press, The Online Wine Magazine.

 

Top 5 Holiday Wines List

Let us help you make your holidays easy and fun this year. Start planning your wine selection early with our top five suggestions below.  

1. Black Star Farms Hard Apple Cider 

 Sparkling, light-bodied semi-dry fruit wine – $10.00/bottle                                                    

This Hard Cider boasts a refreshing spirit that is bubbling over with the flavor of fresh, crisp apples! The familiarity and vibrancy of this wine set the stage for a festive holiday gathering.  It is also wonderful when mulled. Pair with appetizers, salads, and turkey. 

2.       Arcturos Pinot Noir 

 Complex, medium-bodied dry red wine – $25.00/bottle                                                           

A beautiful ruby color invites you to the bright aroma and taste of ripe berries and roasted, spicy oak.  An elegant and soft Pinot Noir with enough versatility to go with everything from hors d’oeuvres to the main dish.

3.  Arcturos Riesling

Complex medium-bodied semi-dry white wine- $16.50/bottle                                          

This wine is floral and spicy on the nose with ripe stone fruit flavors on the palate. It will pair beautifully with an assortment of flavors, spices, and white meats.

4.       Be Dazzled

Light-bodied dry sparkling wine – $12.50/bottle                                        

A fun sparkling wine with fresh and crisp fruit flavors followed by an off dry finish. This is a  great one to have around for the unexpected toast.

5.       Sirius Pear Dessert Wine

Complex full-bodied sweet dessert wine – $18.50/bottle

This wine is the true essence of Northern Michigan pears. Highly aromatic and full of rich fruit flavors, it is a decadent treat! Upon the first sip you will be rewarded with a vanilla-like pear flavor that is then complimented by the smooth brandy finish. It will pair wonderfully with fall inspired baked goods.

Toast the Season Strudel Recipe

Rosemary and garlic shredded duck strudel with chevre cheese, caramelized onion and wild mushrooms. Topped with a walnut roasted red beet-basil pesto.

Filling

  • 1 duck, roasted and shredded
  • ¾ cup chevre cheese
  • 1 cup sliced red onion
  • 2 cup wild mushroom mix
  • 3 T butter
  • ½ cup fresh rosemary
  • 4 garlic cloves
  • S&P

Rinse duck in cold water, pat dry. Marinate with olive oil, ½ rosemary, ½ garlic, S&P and refrigerate for 3 hours. Preheat oven to 350 degrees, roast duck for 45-50 minutes. Let cool and pick meat, then shred and place in a large mixing bowl. Caramelize red onions by sautéing them in butter for 8-10 minutes on medium heat, stirring frequently. Add mushrooms and sauté for 8-10 more minutes. Put the mushrooms and onions in the bowl with the shredded duck and add the rest of the ingredients, combining well. S&P to taste.

Pesto

  • 4-5 medium roasted red beets
  • 1 cup fresh basil
  • ½ cup toasted walnuts
  • ½ cup parmesan
  • 3 cloves garlic
  • 1 cup extra virgin olive oil
  • S&P

Add all ingredients to a food processor and combine well until smooth.

Phyllo

  • 1 lb or 20 sheets of phyllo dough
  • ½ lb melted butter

On a cutting board place 1 single sheet of phyllo and lightly brush with melted butter. Fold in half and repeat. Fold in half and repeat again. Place a small spoonful of the filling at the base of the buttered phyllo dough and fold like a flag all the way to the top. Bake in oven at 350 degrees for 12-15 minutes or until light brown and crispy. Top with the pesto and serve.

Wine Club Appreciation Dinner

 
Friday, November 12th, 6:30 – 9 pm 
 
Don’t miss this fabulous event planned exclusively for wine club members. This is a unique opportunity to taste our wines along side complementary dishes, prepared by our chefs from the Inn. They will be presenting a harvest feast that will include seafood, poultry, wild game and local meats.  The preliminary menu includes:
  • Pistachio and pine nut crusted rack of venison served alongside a pancetta basil risotto croquette with a Sirius port wine reduction.
  • Horseradish and sesame crusted ahi tuna on a wanton crisp with an edamame bean salad and a miso aioli.
  • Heirloom tomato leek braised Piedmontese short ribs served with a fontina celery root puree and roasted cipollini onions.
  • Smoked rabbit, spinach and morel mushroom cannelloni in a white truffle Parmesan cream sauce and garnished with toasted pine nuts.
  • Pan seared sea scallops stuffed with crab and fromage blanc with a kalamata olive basil pesto and lemon garlic couscous.
  • Prosciutto, roasted beet and arugula salad with Bartlett pears, goat cheese and candied macadamia nuts.

Dessert Menu Items Include:

  • Vanilla bean pumpkin cheesecake with a chocolate sea salt bark and a creme anglaise.
  • Pecan white chocolate torte topped with a raspberry and blueberry compote.
  • Apple, cranberry and toasted walnut blondie topped with a pear brandy caramel and Amaretto whipped cream.

This is our most popular wine club event and an RSVP is necessary by Nov. 10th. The cost is $55 per person and space is limited. RSVP to Chris Lopez at 231-944-1271 or clopez@blackstarfarms.com.