Winery

What Michigan By The Bottle Says About the Inn at Black Star Farms

Last week we were thrilled to host Shannon and Cortney Casey from Michigan By The Bottle at the Inn. As avid readers of their blog we were excited to share our corner of Northern Michigan on the farm with them.

As ambassadors for the Michigan wine industry the Casey’s had visited Black Star Farms many times in the past.  During this recent visit their knowledge of Black Star Farms beyond the winery was broadened as they were pampered at the Inn and given a grand tour of the property.  We love how they share their experiences in this recent article on their blog and are grateful to them for all of the work they do to promote the Michigan wine industry.

A few of our favorite quotes from their article include:

“The foyer is telling of the elegance throughout, with a giant black star — the facility’s namesake — set into the white marble floor, a curving staircase, a bubbling fountain, an elegant chandelier and a long, open hallway providing views from above.” – In reference to the Inn

“It gave us more time to breathe and soak in the ambiance: the soaring ceilings, the sunlit star skylight, the vivid paintings of rural vistas. Not to mention the wine.” – In reference to their visit to the tasting room

Down the hall is the kitchen, the source of delectable aromas every morning as Chef John ‘Street’ Dayton whips up breakfast for the guests. The Sunday morning we were there, he was preparing a concoction that both looked and smelled amazing: a potato, leek and roasted pepper hash wrapped in prosciutto, forming a column, with a Late Harvest Riesling basted egg perched atop it.” – In reference to breakfast served on Sunday morning

Thanks again Shannon and Cortney! We look forward to your next visit in the summer.

By |January 21st, 2011|Inn, Winery|1 Comment

An Engaging Offer at TASTES of Black Star Farms

Recent proposal trends about when and where to pop the question show that women really do not want the event to take place in an elaborate setting followed by a lavish dinner.  Instead they are likely to be pleased with something romantic and traditional that doesn’t break the bank.

TASTES of Black Star Farms offers all of the above and is just the right spot in Traverse City. Located in the uniquely historic Village at Grand Traverse Commons TASTES has the right ambience to make the moment memorable. Guests can start the evening off with wine sampling at the bar followed by a wonderful Matterhorn Grill dinner planned for two. TASTES offers private seating areas with warm lighting to capture the mood perfectly. After the big question a celebration is in order and can include Black Star Farms’ Be Dazzled sparkling wine paired with dessert.  

Affordable, unique, and with just the right amount of room to get down on one knee, TASTES is a great location to propose. For pricing information or to make a reservation please call Kevin Culloty at 231.944.1349.

The Matterhorn Grill Dinner is a simple and traditional European-style meal of Leelanau Cheese Company’s award-winning raclette cheese melted and poured over a selection of table-top grilled meat, sausages, potatoes, seasonal vegetables, apples, and hearth-baked bread.

TASTES is open Tuesday & Wednesday from noon to 7 p.m., Thursday, Friday and Saturday from noon to 9 p.m., and on Sunday, noon-4 p.m. The tasting bar offers samples and retail sales of the full range of Black Star Farms’ wines.  Small plates, both savory and sweet, pair well with wine samples by the glass. After 5pm, Matterhorn Grill dinners are served featuring Leelanau Cheese Company cheese and wine samples. Seating for groups of 2-18 is limited, and reservations are necessary.

By |December 22nd, 2010|Featured, Media, Tasting, Winery|0 Comments

Be Dazzled: Presented by Winemaker Lee Lutes

It’s the holidays and that calls for a festivity or two, making this “the time of year where sparkling wine should be everywhere, on every table, and at every setting” says Lee Lutes head winemaker here at Black Star Farms.  A bottle of bubbly is always a good choice when hosting or attending a party.

We recommend choosing an off-dry style that will please many palates as well as a dynamic range of dishes. Our 2009 Be Dazzled is made in this style and lends itself to being a great party wine at very affordable price. Learn more about this wine from Lee in the short video below.  Save 20% on the Be Dazzled with our featured monthly coupon or pick up one of the special holiday splits available for only $8.50 in all of our tasting rooms (please note the monthly coupon doesn’t apply to these).

By |December 16th, 2010|Featured, Media, Tasting, Video, Winery|8 Comments

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.

By |December 8th, 2010|Media, Tasting, Winery|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.

By |December 3rd, 2010|Featured, Media, Winery|0 Comments

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

By |December 2nd, 2010|Featured, Media, Tasting, Video, Winery|1 Comment

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.

 

By |November 24th, 2010|Featured, Inn, Media, Tasting, Video, Winery|0 Comments

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.

 

By |November 9th, 2010|Farm, Featured, Media, Tasting, Video, Winery|0 Comments

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