In a bid to help the planet, the February 2009 issue of Bon Appetit presents “50 Ways to Eat Green.” Along with the obvious – “pack your own lunch,” “bike to the market,” “make stock,” and a personal favorite, “eat more chocolate, ” – #46 on the list is “support your local winemaker.” They list seven “favorite wineries in places considered off the beaten path” and Black Star Farms is their choice in Michigan!
The Food & Wine column in the December 26th edition of the Weekend Wall Street Journal featured a few “Winter Wine Sleepovers” specials available at wineries that also have inns. Of course we’d like you to stay with us at Black Star Farms and savor Corey’s root vegetable waffles for breakfast, but each of the other six winery inns mentioned has something great in store for winter visitors too. Check them out here.
We’ve made the news once again!
TRAVLE & LEISURE – What a feature to be listed on the TRAVEL & LEISURE website! Please note the photo is not the Black Star Inn.
Examiner.com – A fabulous holiday recipe submitted by freelance writer Mary MacRae Warren all the way from New York. Please note we are sold out of the Dry Riesling she references. However, our 2007 Semidry Riesling would also pair very nicely!
winetraveler.com – A very nice overview of Black Star Farms. Great to read if you are planning a travel itinerary!
Friday, December 12 from 5-9 pm
Join us at TASTES of Black Star Farms for the Village at Grand Traverse Commons Holiday Open House. Enjoy complimentary wine tasting andget creative with a paint your own wine stopper – a perfect stocking stuffer! The Village festivities also include live music, delicious appetizers, and seasonal specials. For more information contact TASTES at 231.944.1349.
Join Black Star Farms winemaker Lee Lutes on a tour of the winemaking facilities at Black Star Farms produced by eCountryLifestyle.
The guys at the Inn Kitchen have agreed to share their recipe for Seafood Bruschetta that was such a hit during this year’s “Toast the Season.” Dazzle your guests and enjoy with your favorite Black Star beverage.
1 baguette – sliced 1/4″ thick on an angle
4 T. butter
4 T. olive oil
1 sprig thyme
1 clove of garlic, crushed
Combine butter and oil in a saute pan with garlic and thyme. Slowly bring to a simmer and turn off heat. Lay bread slices on a sheet tray and brush with butter/oil mixture. Toast in a 350 oven for 10 minutes or until slightly golden.
1 pound good lump crab meat, drained and squeezed of excess juice
1 pound shrimp, peeled, deveined and cooked
1 med. red pepper
1 med. green pepper
1 med. yellow peper
1 med. red onion
4 scallions, chopped
1/2 tsp. crushed garlic
2/3 tsp. lemon juice
1 T. chopped fresh taragon
1 tsp. Worcestershire sauce
a few dashes of Tabasco
Fresh Parmesan or Roman cheese for grating
Chop shrimp and break down crabmeat. Small dice peppers and onion, Add remaining ingredients and mix well.
Top toast with 1 to 2 tsp. of crab mix.
Sprinkle with a little freshly grated cheese and place back in the oven for 5 minutes or until warmed.
We served this bruschetta with our 2006 Arcturos Pinot Gris. Other great choices would be 2007 Arcturos Sur Lie Chardonnay, 2004 Black Star Farms Sparlking Wine, or our newest “star,” 2008 Bubbly Nouveau. This limited edition sparlker is meant to be served young – as are all nouveau style wines – and it’s available at all three of our tasting rooms – or online – at only $10. Make this one the official quaff of your holiday season.
Article courtesy Absolute Michigan…
You’ve heard of Bud Bowl, right? Well, panels of wine tasters in Ann Arbor and Columbus recently gathered to judge over 60 selected consumer-selected wines from Michigan and Ohio. It was the first purely consumer-selected judging of wines in either state and also unique by being limited to wines from grapes exclusively from Ohio & Michigan wines.
Ohio and Michigan share a centuries-old tradition of viticulture which was wrecked by Prohibition but has re-emerged in recent times. From the Ohio River Valley to the upper shores of Lake Michigan, growers and winemakers are once again crafting unique and quality wines. In light of the growing concerns about the carbon footprint of transported products, Slow Food Columbus created this event to showcase regional efforts in the context our storied gridiron rivalry. The top wines were:
- White Wine: Black Star Farms “Arcturos” Chardonnay Sur Lie 2006 (MI)
- Sparkling Wine: Shady Lane Cellars Blanc de Blancs 2000 (MI)
- Aromatic White: Ferrante “Golden Bunches” Riesling 2007 (OH)
- Pinot Noir: Black Star Farms “Arcturos” Pinot Noir 2006 (MI)
- Red Wine: Kinkead Ridge Revelation 2006 (OH
The real winners are the consumers of Michigan and Ohio who have an array of quality local wines to enjoy, these wines emerged as the MVPs for their respective teams. “I would consider any of these winning wines to be on a par in quality to their peers from California and elsewhere,” said organizer Andrew Hall, “and at very consumer-friendly prices.”
“There were a lot of good wines from both states,” echoed one of the judges, “and I hope that people will give them a chance. Restaurants and consumers are starting to care a lot about local produce and wines should follow.”
Amen to that – think about putting a bottle or two of Black Star Farm’s excellent Michigan wine on your table this Thanksgiving and all year long!
Our newest wine, 2008 Bubbly Nouveau, was released at last night’s Members Only Wine Club event. This delicious addition to all your holiday festivities is only $10 a bottle, so it’s a sparkling way to celebrate without breaking the bank. You’ll dazzle your friends with the latest “star” in our galaxy. Drink now as this wine is not meant to be cellared.Bubbly Nouveau is available at any of our three tasting rooms or online.