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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.

By |November 9th, 2010|Featured, Winery|0 Comments

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.

By |November 7th, 2010|Farm, Featured, Media, Tasting, Winery|1 Comment

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.

 
By |November 4th, 2010|Event Planning, Featured, Inn, Tasting, Winery|0 Comments

Get a Taste of Michigan Wine on Twitter

Cortney Casey from Michigan By The Bottle shares the story behind the popular Tweet & Taste Michigan Twitter Events. Thanks Cortney and Shannon for all that you do to promote the Michigan wine industry!

For wine lovers, few experiences are as enlightening as sitting down with local winemakers and picking their brains on the labor and love behind transforming what’s in the vineyard to what’s in your glass.

That’s the concept that spurred MichiganByTheBottle.com’s Tweet & Taste Michigan series, which built upon similar successful “virtual tastings” in other wine-producing regions across the country. The weeknight event encourages Michigan wine fans to purchase specific wines from a featured winery or wine trail (typically with discounted shipping), then “meet up” on Twitter to discuss their impressions and directly ask questions of the winemakers themselves, who also take part.

You name it, the winemakers have answered it, from queries about their vineyard practices, grape sourcing, oak techniques and appropriate cellar-stashing periods to tasting room ambiance, pricing and distribution, winery history and popularity of specific wines.

Everyone uses a hashtag, #ttmi, at the end of their “tweets” to ensure they can follow the conversation, creating a chat room-like environment. Helping augment the conversation are several facilitators, including myself and my husband, Shannon Casey, founders of Michigan By The Bottle; Claudia Tyagi, a master sommelier; and several wine bloggers from throughout Michigan and beyond.

Black Star Farms was the first to team up with us when we launched the project back in March, and the inaugural Tweet & Taste was a resounding success, attracting 70 active participants contributing nearly 900 tweets. We’ve since followed up with successful TTMI events highlighting Shady Lane Cellars, Lake Michigan Shore wineries, Wineries of Old Mission Peninsula and, most recently, Silver Leaf Winery. We’re already working on plans for the next one!

While admittedly nothing can top a face-to-face rendezvous with the makers of our favorite Michigan wines, not all of us fanatics are lucky enough to live along a wine trail, where such interactions might be more feasible. And meeting up in person with wine lovers scattered across Michigan would likewise be a challenge. Tweet & Taste is the next best thing — with the added benefit that virtual wine tasting “party” can be attended in such haute couture as slippers and PJ pants!

On Nov. 16, Black Star Farms will be hosting its own virtual tasting on Twitter, and we’re eager to take part. An ardent fan of sparkling wine, I’m chomping at the bit to try the two new releases slated for sampling that evening: the 2009 BeDazzled and the 2010 Bubbly Nouveau (soon to be listed on their website).

Twitter tasters can give their impressions and get answers from Black Star Farms’ affable winemaker, Lee Lutes. The event starts on Twitter at 7:30 p.m. Nov. 16 using hashtag #bsfbubbly. To find Black Star Farms on Twitter look under @bstar2009.

To ensure you catch all the action, we at MichiganByTheBottle.com recommend using a Twitter client like TweetChat.com, which will automatically add your hashtag to each tweet and help you easily follow the fast-moving conversation.

To encourage participation, Black Star Farms will be offering the pair of bubblies for $20, a 20 percent discount off the regular price of $12.50 apiece. They’ll be available in all three Black Star Farms’ locations (the Bubbly Nouveau is being released at the BSF wine dinner Nov. 12, and available to the public after that) and also can be shipped throughout Michigan and to various other states. For more information, call Coryn Briggs at (231) 944-1311.

 We hope to “meet” you online Nov. 16! Cheers!

By |October 21st, 2010|Farm, Featured, Media, Tasting, Winery|2 Comments

National Buzz on the Traverse City Wine Industry

“It was once considered one of northern Michigan’s best kept secrets, but there’s more evidence that the rest of the country is beginning to catch on to northern Michigan wine.” 

Watch the rest of this story from 9&10 News by clicking on the link below.

9&10 News – National Buzz on Traverse City Wine Industry.

By |October 13th, 2010|Featured, Media, Tasting, Video, Winery|0 Comments

2008 Sparkling Wine Reviewed on The Taste Spot

Recently released and oh so bubbly our 2008 Sparkling Wine was reviewed by Tony Brueski on thetastespot.com.  As Tony notes this is not a sweet style sparkling wine but a rather dry one made in the classic brut style.  This wine pairs well with an assortment of dishes as well as being wonderful on its own. 

By |September 29th, 2010|Featured, Media, Tasting, Video, Winery|0 Comments

LPVA Harvest Stompede Recipe

Roasted Corn and Butternut Squash Saladblogpicture

  • 12 ears of corn
  • 5 cups of diced butternut squash, about the size of the corn kernel
  • 1 cup of chopped green onions
  • ½ cup minced roasted garlic
  • ½ cup honey
  • ¼ cup finely diced red pepper
  • ¼ cup chopped flat leaf parsley
  • 3 tbsp chopped chives
  • ½ cup of good olive oil
  • ½ cup toasted pumpkin seeds for garnish
  • salt and pepper to taste

Apple Cider Reduction

  • 2 Gallon apple cider
  • ¼ cup apple cider vinegar
  • 1 cup maple syrup

Roast corn, husk on, in preheated oven for 1 hour at 400 degrees. Let cool, peel cob and remove corn. Boil butternut squash for 10 minutes or until tender. Don’t overcook as they become mashed quickly. You want them to still be a bit firm. Add all ingredients in a bowl and mix well but gently as to not mash the squash. Let it set in the refrigerator for an hour or so to let the flavors infuse. Add all reduction liquids in a pot and bring to a boil. Be careful as this mixture tends to really bubble up. Simmer and let reduce for an hour or more until liquid becomes almost syrup like. I made a 4 gallon batch that reduced to maybe 4 cups. Set aside and let cool.

This is a great multi functional salad. I used this as a room temperature salad in a baked won-ton cup garnished with the reduction and pumpkin seeds for the LPVA event. The next day I used it as a hash for breakfast with a poached egg and hollandaise. Then I turned it into cakes for an appetizer! And finely, I added this mix in with some risotto and stuffed that in a portabella mushroom for dinner. Be creative and be sure to use seasonal local ingredients. Enjoy!

By |September 29th, 2010|Event Planning, Farm, Featured, Inn, Media, Tasting, Winery|0 Comments

Helping to Clean the World

Black Star Farms has partnered with Clean the World‘s Soap and Bottled Amenities Recycling Program.  It’s a program that recycles used lightly used soap, shampoo and other amenities from hotels for use in impoverished areas around the globe to help prevent the spread of disease.

It’s one more step we’ve taken towards “being green” and helping out.

By |September 22nd, 2010|Featured, Inn|0 Comments

Spotlight on TASTES

Traverse City Record Eagle writer Marta Helper Drahos had sampled raclette dinners in France and Germany, so when she “learned that a local tasting room/bistro offers European-style raclette right here in Traverse City, I thought it would be a fun way to catch up with foodie friends we hadn’t seen in a while.”

You can read about her recent experience at TASTES.  To experience the dinner yourself, just gather a group of 2 to 18 friends, call 231.944.1349, and book your evening.  TASTES is closed on Monday and serves their Matterhorn Grill dinners Wednesday-Saturday.

By |September 20th, 2010|Creamery, Featured, Tasting|0 Comments

Cab Franc: A Winner

The stars have been aligned for us this month.  Our 2008 Arcturos Cabernet Franc was the overall winner in this year’s Harding’s Cup Challenge, beating out other Michigan Cab Francs as well as a couple of French challengers.

Check out what Michigan by the Bottle had to say about the competition.

By |August 30th, 2010|Featured, Media, Tasting, Winery|0 Comments