Employee Picks – Summer Dishes Paired with Black Star Farms Wine

Wouldn’t you agree that food tastes better in the summer? Grill-outs, fish boils and decadent summer desserts are something we look forward to during the cold-weather months in Michigan. Now that summer is here, we wanted to share some of our favorite seasonal food and wine pairings with you. Here at Black Star Farms, we know that a glass of wine is better with good company and good food, so grab some friends and a spot on the grill to try some of our staff  favorites.

2017 Arcturos Sauvignon Blanc and Penne Pasta with Smoked Salmon and White Wine Crème Sauce

Our Hearth and Vine Café Manager Emily sure knows how to grab our attention! This pairing focuses on balancing smoky flavors, with lemongrass and grapefruit notes in the Sauvignon Blanc. Consider purchasing an extra bottle to use as a base for the white wine crème sauce.

2017 Arcturos Sur Lie Chardonnay and Grilled Blackened Chicken with Scalloped Potatoes

Suggested by Chris Lopez, our Retail Sales Manager, this unoaked Chardonnay is characterized by a vanilla aroma, apple and pear flavors, and makes a great pairing for classic summer chicken dishes.

2016 Arcturos Pinot Noir and Grilled Pork Tenderloin with Butterhead Lettuce Salad, Whole Grain Mustard Vinaigrette and Dried Cherries

Thanks Alexandra from our Suttons Bay Tasting Room for this mouthwatering idea! The fatty pork loin and tangy salad pair nicely with the delicate spice notes and berry flavors of the Pinot Noir.

2013 Arcturos Merlot and Grilled Filet Mignon and Summer Vegetables

Kari Majszak, our Old Mission Peninsula Tasting Room Manager, knows that with soft tannins and a fruitier edge, the Merlot pairs nicely with a lean cut of steak and grilled veggies.

2017 Arcturos Late Harvest Riesling and Grilled Kung Pao Chicken Skewers

Our Innkeepers Grace O’Malley and Allison Hayes suggested this sweet and savory pairing. By pairing a sweet Riesling with a dish that is slightly spicy and rich in flavor, balance is achieved on the palate. Serve this dish with a side of spring rolls or a kale salad.

A nice summer dinner wouldn’t be complete without dessert. If your sweet tooth needs satisfying, try some of these easy-to-prep desserts paired with our dessert wines.

  • Sirius Red Dessert Wine and s’mores, the kid’s won’t be having all the fun at this BBQ!
  • Sirius Raspberry Dessert Wine chilled and then drizzled on ice cream. Perhaps a pint of Moomer’s Vanilla Flek or Raspberry Cheesecake ice cream is needed here?
  • Sirius Maple Dessert Wine reduced to 50% and drizzled onto Fruit Pizza
    • To make a reduction, pour the bottle into a medium saucepan and heat to a simmer, but do not allow the wine to reach a temperature over 173 degrees, which is alcohol’s boiling point. Bring it to a boil over medium-high heat. Reduce heat to medium and stir around the pan until ½ or ¼ of the liquid remains. Cook longer for a thicker consistency. You can make a reduction with all of the Black Star Farms dessert wines!

We do hope you’ll try a few of our recommendations. Of course, you could always leave the cooking up to us and visit our Hearth and Vine Café, open seven days a week. Tuesdays we grill out with BBQ on the Patio, a real seasonal treat for the whole family!

About the Writer, Olivia Kiel

As a Tasting Room Representative and the new blogger for Black Star Farms, I get the opportunity to write and learn about wine (two of my favorite things!) every day. I’ve worked at both Traverse City area tasting rooms and developed a passion for everything Black Star Farms by working alongside the company’s best and pouring its finest wines. I have a Bachelor of Science degree from Ferris State University where I studied Writing and Business and have been a Northern Michigan resident for about three years. When I’m not at work, you’ll likely find me with a good book, enjoying the outdoors, or at a local winery tasting something new and exciting.