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 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?
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.
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.
|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.
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.
Let us help you make your holidays easy and fun this year. Start planning your wine selection early with our top five suggestions below.
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.
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.
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.
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.
Rosemary and garlic shredded duck strudel with chevre cheese, caramelized onion and wild mushrooms. Topped with a walnut roasted red beet-basil pesto.
- 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
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.
- 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
Add all ingredients to a food processor and combine well until smooth.
- 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.
- 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 email@example.com.
Chefs Street and Paul are attending PigStock Traverse City, a three-day course in the heritage breed Mangalitsa pig. They’ll learn butchering from Austrian-trained expert butchers & farmers Christof and Isabel Wiesner, charcuterie from Michigan chef and author of Charcuterie: The Art of Salting, Smoking and Curing, Brian Polcyn, and how to prepare everything but the squeal. This should lead to some even more delicious dishes at the Inn and Hearth & Vine. Who knows? You may even meet a woolly Mangalitsa on our farm next season.
In the last year hard cider has become more popular amongst beer and wine drinkers. Knowing that cider production dates back to colonial times it is fun to note that it is a beverage making a comeback. In recent years we have been making cider from a variety of different apples. Our winemaker Lee Lutes is proud to be part of an emerging cider making movement in Michigan as well as in the Midwest and Washington.
The ciders we make at Black Star Farms are made in a “winemaker’s” style. What we mean by this is that we aim to keep the fruit component very fresh and bright, and retard any oxidation or degradation of aromas and flavors. In other words, this cider should taste like fresh apples right off the tree, and not like apple beer (not to take anything away from that style, but it is not what our focus is).
In addition to this style our winemaking abilities allow us to do some production processes that make the cider deeper and more complex – things like lees aging and stirring as well as some oak aging programs. These processes are intended to make our ciders more interesting and dynamic to drink.
We use approximately 8 different apple varieties in these ciders including, Rhode Island Greenings, Winesaps, Spies, Red and Golden Delicious, Galas, Jonathon, and Crabs. These are mostly eating/cooking apple varieties, as local farmers have not created extensive plantings of “traditional” cider varieties, but this plays out well for the style we are striving to create.
Lee and two other prominent cider producers including Dan Young from Tandem Ciders and Mike Beck from Uncle John’s Winery will be representing the state of Michigan at the upcoming Cider Days Festival in Franklin County, Massachusetts. This event represents all things cider. Lee and the others will be participating in a series of educational events including round table discussions, specialty tastings, and research to find the next best apples for cider production.
This year all of the apples for our Hard Apple Cider were pressed at our Old Mission winery. We had a large lot of up to 75 bins. This kept the winery staff busy loading, pressing, pumping, and cleaning. The end result is sure to be a cider bubbling over with the fresh taste of Northern Michigan apples. For a glimpse at the process take a look at this short picture video.