michigan Uncorked
• WINE COCKTAILS • ANNABELLE ACRES
• A NEW “FRONTIER” • WINTER GRAPE REPORT
• PA 232 - FUNDING FOR GRAPES • A CHEF’S TABLE
CONTENTS
4 WINE COCKTAILS
Wine cocktails are a lasting trend in Michigan bars and restaurants, and Michigan wines have become an important component for the drinks.
8 ANNABELLE ACRES
Annabelle Acres Vineyard & Winery, a new small winery in west central Michigan, will open this May to share small-batch cold-hardy varieties, Cabernet Franc, fruit and maple syrup wines.
11 A NEW “FRONTIER”
It can be a challenge for Michigan wineries to compete with national brand incentives and established followings among consumers. One strategy to making that happen is Frontier winemaking events.
16 WINTER GRAPE REPORT
Despite the season’s snow, ice and cooler temperatures – a switch from last winter, which was the warmest on record in the U.S., according to the National Oceanic and Atmospheric Administration – the weather had been okay for grapes so far.
18 PA 232 - FUNDING FOR GRAPES
The Michigan wine industry is exploring implementing a PA 232 program to help increase funding and representation for Michigan wine grape growers.
21 A CHEF’S TABLE
Drive five hours in the middle of a snowstorm to the upper peninsula of Michigan for a pop-up dinner on Valentine’s Day? You betcha, if the culinary talent for dinner is Michelin-starred chef and award-winning author, Lane Regan.
24 BETWEEN THE VINES
Sommelier Ellen Landis, CS, CSW shares her latest tasting notes on some of her favorite Michigan wines.
MESSAGE
www.michiganuncorked.com
“Wine flies when you’re having fun.”
— Unknown
IFROM THE EDITOR
n this issue of MU, we have a wide variety of articles, which cover everything from a new winery in the state to possible legislation that would bring badly needed funds to Michigan grape growers. We start out the issue with Jessica Zimmer’s collection of wine cocktails that are refreshing and perfect for summer.
Jessica also writes about a new venture taking place at Annabelle Acres Vineyard & Winery, a small winery in west central Michigan, which will open this May to share small-batch cold-hardy varieties, Cabernet Franc, fruit and maple syrup wines. Emily Dockery serves up two articles — the first deals with Frontier wine trade events, which are important to help Michigan wineries compete with national brands and establish followings among consumers. The second article talks about PA 232, a program which will hopefully help increase funding and representation for Michigan wine grape growers.
Erin Marie Miller has checked in with the ghost of winter past to reveal the impact of cold weather on this year’s growing season. So far, so good. And, as always, our in-house sommelier Ellen Landis, CS, CSW provides her special brand of tasting notes for Michigan wines.
Cheers,
Editor-in-Chief Jim Rink • Associate Editor Kim Schneider • Associate Editor Greg Tasker
Executive Secretary Karen Koenig-Rink • Contributing Writers
Emily Dockery, Ellen Landis, CS, CSW, Erin Marie Miller and Jessica Zimmer
Copyright © 2025 by michiganUncorked, LLC Reproduction or use of the editorial or pictorial content without written permission is prohibited. Editorial Office, Jim Rink 20020 Maple St.,Lake Ann MI 49650, editor@michiganuncorked.com Unsolicited manuscripts or other information will not be returned unless accompanied by return postage. Website: www.michiganuncorked.com michiganUncorked Vol. 7 No.2 Spring 2025
WINE COCKTAILS
by Jessica Zimmer
Wine cocktails are a lasting trend in Michigan bars and restaurants, and Michigan wines have become an important component for the drinks. The key to making a successful wine cocktail is finding the right role for a wine and mixing it in appropriate amounts. This allows the wine to integrate well with the other ingredients. The task can be tricky because wines vary year to year.
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At The Agitated Grape Bar & Bistro in Davison, owner Angela Hudson doesn’t find understanding the changes in wines to be a serious challenge. She knows Michigan wines extremely well. Her venue offers only Michigan-made beverages, from wine and wine cocktails to craft beer and whiskey.
“We added wine cocktails to our menu in late 2018. So we’ve been using Michigan wines for years. Our top-selling wine cocktail is espresso,” said Hudson.
This cocktail uses Silk’s Vanilla Wine, a blend of cream, wine and other flavors. Silk’s wines are made in Temperance. Hudson said one of her tips is to use Michigan sweet wines like dessert wines and fruit wines instead of simple syrups. Sweeter beverages tend to blend well.
Over in Grand Rapids, House of Wine co-owner Emily Lynch prepares for making wine cocktails by taking stock of the 70+ Michigan wines she and her father Jim Lynch have on tap.
“We have a full bar, with choices like Bel Lago’s Primavera and Good Harbor Vineyards’ Chardonnay. People often try to create the experience they want with wine by the glass or with a cocktail,” said Lynch. In past summers, Lynch has offered a frosé. The ingredient list includes fortified or sweet wine, strawberries and lemon juice.
“This choice is really refreshing. You want to use a wine that’s higher in residual sugar to cut the acidity of the strawberries and lemon,” said Lynch.
The end result should be a cocktail with the taste of the wine, but lacking a sharp punch.
“You’re looking for balance, just as you would in a glass of wine. The goal is to make a tasty, approachable wine cocktail,” said Lynch.
A wealth of ingredients
In Muskego, Brittney Dickey, owner of Nomad Taphouse, enjoys creating Riesling and Chardonnay-based spritzes.
“These wines are not overly sweet and add some depth to drinks. Typical ingredients include Aperol, a clear, orange-colored Italian bitter apéritif, teas and balsamic vinaigrettes. Hibiscus tea can add extra sweetness,” said Dickey.
One of the best parts of the job is tasting Michigan wines to decide if they will work in cocktails.
This experience is new every time because Dickey’s business is a mobile, private bartending service.
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Motor City Sangria
“My clients provide all the alcohol for their events, so I always work with different choices. For wine cocktails, I like to use more sweet red wine. I want the ones with fruit notes. They are easy to brighten and complement other components in a cocktail,” said Dickey.
Dickey also enjoys working with flavored wine blends from Modern Craft Wine in Au Gres. Modern Craft’s product list includes choices like Cucumber Melon, a “light and easy” white wine blend and All Night Red, a red wine made with Chancellor and Chambourcin grapes sourced from the growing regions of St. Julian Winery.
“I also often use wines from Tanglewood Winery in Holland and Warner Vineyards in Paw Paw. Choices like their “Case of Peach,” a semi-sweet peach wine, are a great base for cocktails. In the summer, it’s often too hot for red wine,” said Dickey.
In Detroit, Motor City Mixology, another mobile bartending company, has come to specialize in “red” and“white” wine cocktails. Owner Bill Tsatsos likes to use a Syrah or Merlot to create a red wine cocktail he calls “Motor City Sangria.”
“I add a little tart cherry juice, ginger beer and two dashes of plum bitters. The ginger taste and carbonation make the drink sparkle. I typically pour it on the rocks and garnish it with a sage sprig,” said Tsatsos.
For a white wine cocktail, Tsatsos chooses between a Chardonnay, Pinot Grigio or Sauvignon Blanc.
“The Sauv Blanc is my go-to. I mix it with Vernor’s, a Michigan-made ginger ale, pineapple juice and two dashes of peach bitters. I pour it on the rocks. A peach slice and a sprig of fresh rosemary serve as garnish,” said Tsatsos.
Hudson says tasting local summer fruit is a good reminder of the ingredients and wines that would work well together.
Espresso Mar1ni
“In the past, one of my summer favorites has been a blueberry lemon drop. We make it with Mackinaw Trail Winery’s blueberry wine. I also make a pineapple martini with a little shot of their cherry wine. That tastes like a pineapple upside down cake,” said Hudson.
Hudson said even the pros “mix, shake and taste” until they get a combination right.
It helps to develop a relationship with a Michigan winery with wines that add a spark to cocktails.
“Pinot Noir works well in a Long Island Iced Tea, for example. When I visit Dablon Vineyards & Winery in Baroda, I taste the newest Pinot Noirs to get a sense of what’s coming,” said Hudson.
Hudson also enjoys a trip to Dizzy Daisy Winery in Bad Axe. Here she looks for sparkling wines that add lift to her cocktails. Dickey said a guest who enjoys a wine cocktail at an event should ask for recipes.
“I always share my recipes. Before an event, I also do taste testings, where I get creative. Wine cocktails should be playful. They can include everything from ice wines to brandy, like an Old Fashioned. The idea is to try something new and leave the comfort zone,” said Dickey.
ABOUT THE AUTHOR
Jessica Zimmer is a wine writer based in northern California. She is also a California, Florida, and New York-licensed attorney. She enjoys learning about the geology and growing seasons of different appellations.
ANNABELLE ACRES BY JESSICA ZIMMER
Annabelle Acres Vineyard & Winery, a new small winery in west central Michigan, opened this May to share smallbatch cold-hardy varieties, Cabernet Franc, fruit and maple syrup wines. Guests at the on-site tasting room in Hart can enjoy wines made from Aromella, Catawba, Concord, Frontenac Blanc and Frontenac Gris, Itasca, Marquette, Crimson and Petite Pearl, Traminette and Verona grapes. Another attraction is the small café with homemade pastries, breads and sandwiches made by co owners Debbie and Dennis Hintz.
The Hintzs named Annabella Acres after the large, white Annabelle hydrangeas planted along the winery’s back patio.
“I love to garden and we have a pond to sit and look out on as you taste our wines. We’d been dabbling in winemaking for about a dozen years before we decided to welcome guests,” said Debbie Hintz.
Hintz’s recommendations include the 50/50 Aromella and Itasca blend, a dry white wine with aromas of citrus, pineapple and honeysuckle; the rich, flavorful Cabernet Franc, which has cherry tones and Marquette, a dry red wine with notes of black cherry, plum and spice.
Hart’s place in Michigan
Annabelle Acres is one of only a handful of wineries in the Hintzs’ corner of west central Michigan, which is a leading producer of asparagus. The area is also home to apple, cherry and peach orchards. Hart has mild winters, thanks to the lake effect from nearby Lake Michigan.
Annabelle Acres
The Hintzs buy some of their grapes from other growers, including Morgan Vineyard in Coopersville.
“This is why the appellations for our wines are either Oceana County or Michigan Wine. We buy the fruit for our raspberry, blueberry and cherry wines from local orchards,” said Hintz.
The Hintzs grow 1 ½ acres of cold-hardy grapes and Cabernet Franc, Catawba and Concord grapes on their farm. The coldhardy and Cab Franc vines are two to four years old, while the Catawba and Concord vines are historic. The Hintzs make their wines by hand.
“First we crush and de-stem the grapes. Then we use a big bladder press to press the juice. We ferment and age the wines in one of our buildings, which we converted into a production facility,” said Hintz.
The Hintzs are particularly well-versed in making Catawba Rosé and Sweet Concord.
The intricacies of maple syrup wine
The Hintzs make a dry, lightly oaked maple syrup and a sweet maple syrup wine from locally sourced syrup.
“There’s a “sugar bush” close to us where we buy a 40 gallon barrel of maple syrup at a time. We’ve been making maple syrup wine for a few years. We start in early October. It takes four to five months to develop the wines,” said Hintz. Making maple syrup wine requires racking several times until the wine becomes clear. These wines pair well with spicy, savory, sweet and creamy foods, such as meats, fruits, nuts and cheeses.
Guests can find many of these choices at the tasting room café, like Debbie’s cheddar jalapeño, cranberry nut and sourdough breads.
“I’m the family baker, so I’ve got plenty of practice. I also offer scones and coffee cake regularly,” said Hintz.
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Other options on the menu include charcuterie boards and chocolates. In addition, the Hintzs offer regular coffee and four-sampler coffee flights with specialty cold brews like lavender and honey.
The Hintzs’ story
The paperwork process is like peeling an onion. Every time you’re done, there’s another layer.
The Hintzs were inspired to take up winemaking after making it their hobby. They have long been wine enthusiasts and are familiar with wineries around Michigan.
“We contacted many of the places we had been to for advice. Everybody in the industry has been very kind to us and shared their tips,” said Hintz.
The Hintzs moved to Hart in 2007. Debbie Hintz currently serves as the Chief Information O fficer at Grand Rapids Community College, while Dennis Hintz is the pastor at Elbridge Community Church in Hart.
“A dear friend from the church assisted us with creating the architectural plans for the tasting room, which we broke ground on in September. It’s amazing that we were able to open right before Mother’s Day,” said Hintz.
For now, the Hintzs’ stock is very small, around 6,000 bottles. All their wines can be purchased at the tasting room.
Debbie’s advice for individuals who want to start a winery is: “Do it when you’re young.”
“The paperwork process is like peeling an onion. Every time you’re done, there’s another layer,” said Hintz. She added winemaker-owners need time for reading.
“Every minute I’m not planning and reviewing forms, I’m catching up on books and papers about winemaking,” said Hintz.
For more information, visit https://annabelleacreswinery.com/.
ABOUT THE AUTHOR
Everybody in the Industry has been very kind and shared their tips. ‘
Jessica Zimmer is a wine writer based in northern California. She is also a California, Florida, and New York-licensed attorney. She enjoys learning about the geology and growing seasons of different appellations.
A NEW FRONTIER
It can be a challenge for Michigan wineries to compete with national brand’s incentives and established followings among consumers. Settling into wine lists at restaurants and onto wine shelves at retailers is a huge opportunity for local wine producers but it can be di ffi cult to solidify those relationships. Finding a supportive and effective distributor who will faithfully service local wine brands and create relationships with accounts has long been a struggle within the three tier system in Michigan. Eagle Eye Brands is flipping the script on that narrative. Not only is Eagle Eye forming business relationships with Michigan wineries, but they are also providing resources and support to make sure those brands are effectively represented and have the tools to thrive in the market. One strategy to making that happen is their Frontier Winemaking events.
consumer trends. It is essentially an all encompassing program which is condensed into a three to four hour time frame.
The informational and engaging panels cover a variety of topics. The 2025 event began with a brief introduction regarding the “State of the Estate,” followed by a session which provided an in-depth exploration into Michigan Pinot Gris being Michigan’s key varietal. There was a consensus on Pinot Gris being a great cultivar for Michigan but not necessarily a key varietal or brand for the state.
These immersive trade events incorporate a seminar and panel discussion format followed by a traditional trade tasting and networking opportunity for the wine producers to engage with wine buyers of retail and restaurant establishments. The seminar and panel topics range from discussions on wine production and wine growing from the producer’s side of things to providing
Another panel featured a discussion on buying trends for on and off premise wine buyers. Much of this discussion centered around the changing consumer culture of Gen Z, non-alcoholic options, and stewarding local wines properly. The Detroit panel featured Andrey Douthard of Paramita Sound who brought the subject of accessibility
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Amy Birk
and inclusivity to the floor. Douthard offers exclusively Michigan wine at his wine bar located in Downtown Detroit and serves a younger and more diverse audience than many wine bars typically appeal to. The culture of Paramita centers around music and community. For many of the guests at Paramita, Michigan wine is their entry point. This presents a unique opportunity to them as wine consumers in that going forward they will likely compare other wines from more established wine regions to Michigan wine vs. the other way around. Establishing Michigan wine as the standard is a unique strategy to empower both Michigan as a serious wine producing region and to help new wine drinkers become ambassadors of their local wine region. Douthard also highlighted the importance of Michigan wine producers investing actual face-to-face time into their accounts and their guests. Making it a priority to spend time with consumers in order to establish a personal connection and raise awareness about their wineries and the general Michigan wine industry can have a huge return on investment in terms of solidifying consumer loyalty and maintaining placements on wine lists and shelves.
Another panel was focused on sustainability in Michigan
stewarding the land, Michigan terroir, geological considerations, and accountability. This panel was heralded by Andrew Backlin of Modales, Doug Olson of Boathouse Vineyards, Iza Babinska of Folklor Wine & Cider, and moderated by Dave Bos of Bos Wine. This panel was incredibly robust and broad in terms of perspectives, topics, experiences, and opinions. The wineries on the panel represented three individual and distinct AVAs of Michigan including Fennville, Leelanau Peninsula, and Tip of the Mitt.
Following this seminar style event, wine buyers are invited to a casual walk around tasting to learn about brands and wines available through Eagle Eye. This walk around tasting event offers the opportunity for wine buyers to engage and connect with the people behind the wines. Not only does it offer the opportunity to taste and evaluate the wines presented but it is also an outlet to generate an emotional connection to Michigan wine. Providing this experiential wine program allows two sides of the industry to connect and collaborate, and hopefully in the end sell more Michigan wine.
Andrew Backlin
Jason Kynsz
Eagle Eye hosted their Frontier Winemaking: Michigan event in Detroit and Grand Rapids. These two markets are incredibly attractive regions for local wine to get familiar with and eventually craft consumer connections. Events like Frontier Winemaking allows Michigan wine to be understood and appreciated, which has been a barrier for achieving retail and restaurant placements.
We wanted to get some perspective from some of the folks who coordinated and participated in this event. First we spoke to Jason Knysz, President of Eagle Eye Brands.
Jason Kynsz Questions
MU What was the inspiration behind the Frontier Winemaking: Michigan series?
JK The Frontier Winemaking (FWM) Series is a broader series that we started about four years ago that generally highlights great winemaking regions around the world that are "off the beaten path". In the past, we have done FWM events featuring places like Croatia and the Republic of Georgia. We also have one coming up later this year that focuses on South Africa. However, Michigan is our marquis event in the series and the only area that we feature every year. Featuring an event around Michigan every year is driven by our deep-rooted commitment to, and overall excitement for, Michigan wine and a desire to showcase the incredible potential of our state’s vineyards and incredibly talented winemakers.
Additionally, my extended family owns about 150 acres of vineyard and farm land on Old Mission Peninsula. We’ve always believed in the quality and uniqueness of what’s produced here. We saw an opportunity to create a platform that not only highlights our own portfolio but also brings the Michigan wine community together— producers, buyers, and even competitors—to elevate awareness and appreciation. The name “Frontier” reflects Michigan’s pioneering spirit in winemaking, pushing boundaries in a region that’s still emerging on the national stage.
MU What has the response been from Michigan wine producers? From the trade?
JK The response from Michigan wine producers has been tremendously positive. They’ve appreciated the collaborative spirit of the event, especially since we’ve opened it up to wineries we don’t distribute. It’s a great chance for them to connect directly with the trade and share their stories in a meaningful way. From the trade— retail and restaurant buyers—the feedback has been equally enthusiastic. Many in the trade like the uniqueness of this event with it being more than just the traditional walk around tasting and find value in listening to winemakers interact with each other and the audience on topics that are relevant to our industry. It’s a hands-on and interactive experience that builds confidence in Michigan wine and strengthens their connection to the people behind it.
MU What do you see for the future of the series?
JK The 2025 edition was our third annual Frontier Winemaking Series - Michigan event. It has continued to gain momentum each year. We’re incredibly excited about the future of this event. Our goal is to keep growing the event and continue to attract more people from the trade that are either already passionate about Michigan wine or are curious and want to learn more. Over time, we would also like to expand the number of participating wineries and winemakers. We look at this as a big tent event and want to grow it to include more and more wineries that are making quality Michigan wine. In the spirit of keeping the focus on education and collaboration, we are likely going to build in additional time for more Q&A with the winemakers. We had some really good discussion and interaction this year between the audience and the panelists, and we would like to expand on that. We also see potential to bring in more out-of-state buyers and media to spread the word beyond Michigan. Ultimately, we want to do our small part with this series to be a catalyst for putting Michigan on the map as a world-class winemaking region.
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MU What is the importance of connecting the production side of the wine industry with the hospitality side of things?
JK Connecting production and hospitality is essential to building a thriving wine culture, especially in a region like Michigan. In-person events like this bridge that gap by letting winemakers share their passion and expertise directly with the people who bring their wines to customers—retailers, restaurateurs, clubs, etc. Including guided tastings with the panels as well as the walk around tasting portion right after the panels makes it real; it turns a story into an experience. That personal connection fosters trust and excitement, which is critical for getting Michigan wines on more shelves and menus. It’s about creating a community where everyone feels invested in the success of Michigan wine.
From the planning and execution side of things to the actual panel participation, we pivoted to Andrew Backlin who moderated panels at Frontier Winemaking Michigan. He is the winemaker at Modales Wines in Fennville and also the VP at Michigan Wine Collaborative (MWC).
MU What were some major takeaways for Modales from the events in Detroit & Grand Rapids?
AB One of the biggest insights we gained from the Frontier winemaking events in both Detroit and Grand Rapids is that people in both markets are genuinely excited about—and ready to support—premium Michigan wines. The hesitation we used to see from buyers when it came to adding Michigan wines to their lists seems to have almost disappeared. Instead, there’s been a noticeable shift toward selling not just brands, but stories and experiences—and the Michigan wine community excels at providing exactly that. It also appears there’s a growing recognition that Michigan can produce truly exceptional wines, not just “good for Michigan” but great by any international standard.
MU How do events like this one unify Michigan wine producers and how does that relate to the rising tide sentiment for the industry?
AB Events like this one really helps unify Michigan wine producers because no one can succeed in isolation— especially in an emerging wine region like Michigan. Bringing multiple producers together to showcase the diversity of our state’s wines is a huge step in driving the conversation forward. It’s important for buyers to see that Michigan is more than just sweet wines; we have enough variety and quality to fill an entire wine list, from world-class dessert wines to full-bodied reds. As for the “rising tide” sentiment, the more producers who join in and start these conversations, the more doors open for everyone else. By working together as a community— rather than viewing one another purely as competition —we pave the way for broader success and more victories across the whole Michigan wine industry.
MU As Vice President of the MWC, how do you see events like this developing in the future? Do you see any opportunity for MWC to get involved with distributors to appeal to retail and restaurant buyers?
AB As Vice President of the MWC, I see future events becoming more focused on educating wine buyers and distributors, so they in turn can educate consumers yearround. There’s tremendous opportunity for the MWC to collaborate with distributors. We can work closely with them and help them understand about the quality and variety of Michigan wines, which they can then share with their retail and restaurant buyers, who in turn will share it with consumers. This creates a ripple effect, sparking a long-term interest and appreciation for Michigan’s wine scene.
The Eagle Eye Brands team and the participating wineries came together through the Frontier Winemaking events in a way that engaged the trade and created emotional connections with wine buyers of Detroit and Grand Rapids. These kinds of collaborations and events could be a tide-turning revolution to incentivize and excite buyers to give new found consideration and respect to Michigan wines. Bridging gaps between wine production and hospitality is essential for emerging wine regions to grow and thrive and to cultivate consumer loyalty and interest. Frontier Winemaking Michigan is a big step in the right direction.
ABOUT THE AUTHOR
Emily Dockery is the Executive Director for the Michigan Wine Collaborative, http://michiganwinecollaborative.com/. She also co-chair of the Inclusion & Expansion Committee and has extensive experience in the retail wine sales industry and is a graduate of the Lake Michigan College enology and viticulture program.
A Frontier winemaking event
IWinter Grape Report
by Erin Marie Miller
t takes more than ripened grapes to produce an excellent bottle of wine, and winegrowers will often be the first to admit it.
From terroir and timing to variety and technique, the art and science of cultivating grapes and making wine requires extensive education and meticulous skills that take years to acquire and decades to perfect. Still, there is one common challenge that even the world’s most advanced grape growers can’t control: the weather. And in Michigan, where winters have been getting warmer for decades, it’s a problem that has taken center stage for researchers in recent years.
“We have 65 years of data from Northwest (Michigan), and it shows the winters getting warmer and warmer within the last 30 years,” said Esmaeil Nasrollahiazar, the viticulture extension educator at Michigan State University’s Grand Traverse County Extension O ffice in Traverse City, Michigan.
But while fluctuating temperatures might mean more challenges for the state’s winegrowers, including shifting harvest times and less predictable growing conditions, the future isn’t entirely doom and gloom for Michigan’s wine industry – especially on the heels of a cooler winter that, at press time, left MSU’s viticulturalist hopeful about the year’s harvest.
Grape expectations
Although it was too early to predict winter’s final impact on Northwest Michigan’s grapes at press time in March, Nasrollahiazar said that, despite the season’s snow, ice and cooler temperatures – a switch from last winter, which was the warmest on record in the U.S., according to the National Oceanic and Atmospheric Administration –the weather had been okay for grapes so far.
After a brief scare over the threat of a polar vortex forming when the East Bay area lost lake effect in February, Nasrollahiazar seemed hopeful that, like last year, this year’s harvest might produce good fruit.
“As far as we see, we didn't observe any major cold damage up here in the Traverse City area,” Nasrollahiazar said, adding that there was still a possibility of frost in the final weeks of spring.
Still, while this winter’s chillier temperatures and elevated snowfall were a change from last year, Nasrollahiazar pointed out that last season’s challenges didn’t spell disaster for the state’s grapes.
“Last year, 2024, was one of the best vintages (for Michigan). We accumulated, on average, 400 to 500 more growing degree days than the average year, which is very good. And the fruit was amazing,” Nasrollahiazar said, adding that a late-season drought may have also helped reduce pests and protected the grapes from fungal diseases they’re often susceptible to in damper weather.
The impact of unpredictable winters
For Nasrollahiazar and his team at MSU, understanding how temperatures in Michigan affect grapes is crucial for helping winegrowers get ahead of the state’s fickle weather.
“A warm winter is scary for me because it's not stable at all. Warm air goes up and interrupts the polar vortex. New polar vortexes always happen, but five to nine miles above surface of the earth, if warm (air) goes up and interrupts the flow of the polar vortex, a jet stream will happen. So, the cold (air) will drop to the surface of the earth and can decrease the temperature so dramatically that it’s capable of killing the Vitis vinifera grapes and some hybrids,” Nasrollahiazar said.
To understand how to moderate the potential for cold damage in vineyards during frigid or erratic winters, Nasrollahiazar spearheaded a cold hardiness project at MSU four years ago. He also conducts weekly field observations with colleagues at locations across Northwest
Michigan, collecting precise data about the ways cold hardiness of grapevines changes during dormant seasons and suggesting strategies for enhancing vineyard sustainability.
“We are creating a model to predict cold hardiness and give some recommendations and updates for growers, to let them know how to mitigate cold damage and, in case of cold damage, how they can compensate the damage by some pruning strategies and so on,” Nasrollahiazar said.
Adapting to a changing climate
To help winegrowers allay the risks associated with Michigan’s unpredictable weather, Nasrollahiazar has recommended strategies for pruning based on timing, severity and canopy density control, as well as drip irrigation, de fi cit irrigation and water management practices to protect grape production in drought conditions – especially in newly-planted vineyards.
“As long as you have the irrigation system, you’re fine. Otherwise, it will be tough, especially for those vineyards that were just planted, because the baby vines are even more susceptible,” Nasrollahiazar said.
While Nasrollahiazar pointed out that the state’s changing winters could create new prospects for the wine industry, their precariousness still harbors risks.
“Although it’s creating some opportunity because we will be able to plant some varieties that we couldn't plant in the past and we'll have warmer, longer growing seasons, we will have unpredictable winters and frost damage will be more (likely),” Nasrollahiazar said.
ABOUT THE AUTHOR
Erin Marie Miller is a freelance journalist based in Metro Detroit. A lover of all things independent, she has written about small businesses, restaurants, non-profits, the arts and more for publications in Michigan and California since 2014.
Pa-232 Funding for Grapes
by Emily Dockery
The Michigan wine industry is exploring implementing a PA 232 program to help increase funding and representation for Michigan wine grape growers. PA 232 stands for Public Act 232, or the Agricultural Commodities Marketing Act. This act benefits agricultural products by earmarking funds for marketing and research programs for a speci fi c commodity. In Michigan blueberries, apples, asparagus and other agricultural commodities currently utilize a PA 232 program to benefit their industries. Michigan wine growers are seeking to explore how a PA 232 might help advance the Michigan wine industry and provide an outlet for more representation and funding for the industry.
In 2018 the conversation around a PA 232 for wine grapes began gaining momentum. The Michigan Wine Collaborative (MWC) started the process of introducing the idea to the industry as a serious consideration to unite around. The non pro fi t organization began raising awareness around the program and started collecting signatures from supporting wine grape growers in 2019, which is the first step in the process of establishing a PA 232 in the state of Michigan. By 2020 the organization collected enough signatures to move the initiative forward.
However, COVID 19 put the brakes on that as it did many things during the pandemic. The signatures expire after one year so the entire effort became virtually null and void.
Now on the other side of the COVID 19 crisis, MWC has once again reignited the effort. In 2024 the group brought the topic back to the table but this time with more information and a clearer timeline and summary of the process for the industry to consider. By the winter of 2025 the group had again collected the required number of signatures and submitted the petition to the Michigan Department of Agriculture and Rural Development. The submission of the petition is far from solidifying an official PA 232 resolution for Michigan wine grapes. Once the petition has collected the 25% or 200, whichever is less, of producers who would be impacted a workgroup develops and the proposed program goes to a vote of the growers followed by public hearings conducted around the State.
The PA 232 program collects funds through assessments on wine grape tonnage. An industry board of wine grape growers would be appointed by the Governor to oversee
funding based on the decisions of the Committee.
PA 232 will charge the Michigan Wine and Grape Industry with identifying critically needed research, marketing and education. In addition, grower supported funding will allow the Commission/Committee to leverage these funds for more broad and industry wide programs. Instead of waiting for agencies to address our critical needs, we can direct the agencies to address our needs. Several Michigan Commodities have instituted PA 232, Apples, Asparagus, Blueberries, Carrot, Cherry, Corn, Dairy, Onion, Soybean, Tree Fruit, and Wheat. Each have established a Commission/Committee, identified a referendum for assessments that was voted on by the entire commodity members, and have operated the granting program for the benefit of their commodity.
MU What might be some challenges moving forward with exploring or implementing a PA 232 program for wine grapes?
RS Moving Forward – making sure, we get in front of all the wine grape growers in the state to solicit their input into the program. Conduct in person Town Halls in the 5 major wine regions in the state to get input. PA 232 is an agricultural commodity program. Wine grapes are the commodity. Making sure the program addresses wine grape growers but also includes winery input is essential. Production practices including cultural inputs, nutrition, pest control (insects and diseases), weed suppression, labor, mechanization, and profitability are potential topics
of interest as best practices in wine grape growing contribute to better wine.
Having representation on the Commission/Committee from each of the five wine grape regions is also important. Many wine grape growers are also wineries and we need to have buy-in from wineries who use their own grapes.
The current PA 232 proposal accounts for only wine grapes to be assessed, not juice grapes. This guarantees funds will be solely dedicated to the Michigan wine industry. Wine grapes would be assessed based on the price per ton of grapes. The current recommendation is sales equal to or exceeding $1500 per ton would provide $10 per ton to the program, $751-$1499 would provide $5 per ton to the program, and less than $750 per ton would generate $2.50 per ton.
These figures project potential annual funding to total around $75,000; when matched, $150,000 - $200,000 per year. The MWC, Michigan Grape Society, and Parallel 45 Vines & Wines are asking growers to consider such a plan to ensure the future growth and success of the Michigan wine industry by establishing a sustainable funding source to meet industry needs. While a successful future for the industry and this initiative looks bright, the greatest challenges will be in addressing key vineyard issues and ensuring sustainable recruitment of talent for vineyards and Michigan wine businesses to thrive. Research, education, marketing and promotion are also considered key cornerstones for future success of the industry.
ABOUT THE AUTHOR
Emily Dockery is the Executive Director for the Michigan Wine Collaborative, http://michiganwinecollaborative.com/. She also co-chair of the Inclusion & Expansion Committee and has extensive experience in the retail wine sales industry and is a graduate of the Lake Michigan College enology and viticulture program.
A CHEF’S TABLE
DBY M MARCHAK & MARCELLA KRUPSKI
rive 5 hours in the middle of a snowstorm to the upper peninsula of Michigan for a pop-up dinner on Valentine’s Day? You betcha, if the pairing of culinary talent for dinner is Michelin- starred chef and award-winning author, Lane Regan, and sous chef, Carrie Masters! Coinciding with the thrilling dog sled race known as the UP 200 where mushers compete to qualify for the Iditarod, the weekend presented a rich and well-paired Northern Michigan experience.
Chef Lane Regan left Chicago for Michigan’s upper peninsula to forage for the bountiful, wild-grown food this remote area has to offer. In the middle of the Upper Peninsula, Chef Lane operates Milkweed Inn, a small, off-the-grid bed-n-breakfast for guests willing to travel to the Hiawatha National Forest for a food enthralled weekend. Foraged foods comprise a large part of those weekend menus. But on this Valentine’s Day, a special 12-course dinner awaited those souls willing to venture out to Harvey, Michigan. The venue for this culinary adventure? A home in a snow covered setting with no discernible human neighbors. You are forewarned to travel in a four-wheel drive vehicle. Sliding up to the entrance, we are greeted with winter libations in a warm and cozy house abuzz with conviviality.
While the 12 courses would require a novella to describe fully, an ode to the menu and the pairing of wines is this short story. How to start an elegant party in the snow? Caviar, my dear, to kick this party up to the next level. A semolina tart arrived. beautifully filled with chartreuse herb mousse, and topped with buttery osetra caviar. These eggs pop with Champagne, the optimal pairing for this luscious course. The Arquémie No. 7 Blanc de Blancs Champagne from grower/producer Fresne-Ducret is from premier cru vine. With at least 5 years aging on the lees, this blanc de blanc is lush with creaminess and acidity to balance the richness of the caviar. Champagne pairs with most anything, and this thoughtfully-vinted offering overdelivers with caviar.
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Next up is a kabocha squash cooked sous vide then seared with apple molasses, followed by the addition of some mushroom garum, wild pine syrup, creamy soft winnimere cheese topped with shaved hazelnuts and crispy prosciutto in a broth puddle of fermented squash and juniper with bay leaf oil. This savory dish with a slight sweetness was paired with an off-dry 2022 Feinherb Riesling from renowned Mosel producer Selbach-Oster. The feinherb style is elusive but the low residual sugar glistens with the natural sweetness of the kabocha squash.
Let’s fry it up! A fried chickpea panisse with saffron aioli, tomato pepper chutney, shaved fennel and celery arrives which is high-end comfort food you didn't know you were craving. This dish is paired with a 2021 Strub Silvaner Trocken from a small estate in the Rheinhessen, Germany, where the Strub family has been making wine since1710. This dry white has a light body balanced by lemon-lime acidity which matches nicely with that savory fried chickpea base. The wine’s herbal aromatics accentuate the saffron and fennel.
Mushroom tea as the next course? Why, of course! Oh my, this is what is consumed, or consumee’d, in heaven! Sounds simple, but the complex, layered umami flavors need no complement other than butter and onions. Known as the chef’s magnum opus, the only w[h]ine you will pair with this is “When can I have more?”
Once you let go of the teacup, the dinner heats up with a Northern Italian style pasta. Homemade spaghetti is wrapped with Parmigiano Reggiano, grated black truffles, rosemary and parsley oil, with lots of fresh-squeezed lemon and grated zest. This course is paired with the 2020 Weingut Friedrich Becker Estate Pinot Noir from the Pfalz region in Germany. The wine reveals lively cherry and pomegranate fruit notes, spices and a foraged mushroom earthiness to enhance the flavors of the truffles.
The menu took a sea change to grilled octopus with lemon, potato, and Calabrian chile butter, accompanied by a little brunoise salad. The smoky, rich flavors of the octopus called for a pairing of high acidity, citrus flavors, and flinty minerality. The 2023 Domaine Daulny Le Clos de Chaudenay Sancerre answered the call to match the brine and citrus of the dish, while complementing the salad. Sourced from forty-year old vines from a single vineyard in the Loire, this Sauvignon Blanc is fresh and sees no malo, for an unexpected dimension.
Had enough? Oh no, not when a plate of smoked Cornish hens seated on parmesan broth polenta appears with a side of simple chicories tossed in Meyer lemon vinaigrette. The smoky meat is paired with Erich Sattler’s 2020 Saint Laurent from Austria which has juicy acidity and a touch more weight than a typical old world Pinot Noir. Saint Laurent, a lesser-known but related grape to Pinot Noir, is one that any Burgundy enthusiast should explore. It enhances the succulent texture of the hen with its vibrant, fruity and layered characteristics.
Just as you think you cannot eat anymore, there’s always room for wagyu! A thankfully small Wagyu beef tenderloin is served with celery root thinly sliced roulade, with a dollop of tart wild blueberry molasses and pike garum. Some moments call for a classic, and here the 2021 Ridge Lytton Springs did just the trick. This old vine, Zinfandel-dominant blend is classically full-bodied and
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L-R Lane Regan and Carrie Masters
structured for the tender and buttery tenderloin. Both the Wagyu and the wine have a long finish as a pair.
Take dessert home? Good idea but when you see the black cocoa “chaco taco” filled with Kalamata olive ice cream topped with quince and kumquat jam, the doggy bag notion is immediately dispelled. With such diverse flavors here, a digestif seemed in order. Chateau D’Orignac’s Pineau Des Charentes is a sweet pairing, made from a two-thirds blend of Cabernet Sauvignon/Merlot and one-third Cognac. It is a small production that takes 10 years to produce due to extensive aging in oak. The amber gold liquid is aromatic with flavors of ripe apricots, honey and baking spice, a pleasant accompaniment.
Travelling back, we encountered another winter storm on the ride south to Michigan’s lower peninsula. Memories of this special food and wine event, our cherished valentine, created a memorable soundtrack for the ride home.
Between the Vines
Brys Estate & Vineyard | 2023 Signature Rosé | Old Mission Peninsula
Ellen Landis, CS, CSW
Wow, mouthwatering florals on the nose at first swirl of this stylish dry rosé. A blend of 55% Merlot, 40% Cabernet Franc and 5% Pinot Noir, it energizes the palate as blueberry preserves, raspberry and Sweetheart cherry fruit accented by subtle spice meld in harmony. Brilliantly balanced and exhilara1ng through the persistent final swallow. SRP: $30 | Food pairing: Sesame shrimp salad | www.brysestate.com
Brys Estate & Vineyard | 2023 Pinot Blanc Reserve | Old Mission Peninsula
The expressive aroma of spring1me apple blossoms is awakening. Deligh1ng the palate are harmonious layers of Comice pears, Golden Delicious apples, subtle shades of sliced pineapple, and a touch of lemon herbs. Fresh, bright, and silky in texture with a finish that enraptures like a sublime dream. SRP: $26 | Food pairing: Pan seared striped bass www.brysestate.com
Brys Estate & Vineyard | 2021 Pinot Noir | Old Mission Peninsula
I am oZ asked if Michigan offers noteworthy red wines, and yes, here is one fine example. This sa1n smooth, fully flavored Pinot Noir opens with an irresis1ble aroma. Bing cherries, a twist of mul1colored peppercorns, black raspberry coulis, allspice and hints of earth tantalize the palate. Well-managed French oak aging adds further dimension through the memorable finish. SRP: $35 | Food pairing: Creamy mushroom bow1e pasta www.brysestate.com
Rove Winery | 2023 Fíona Rúnda | Leelanau Peninsula
This generously fruited white blend of 50% Riesling, 20% Pinot Blanc, 15% Pinot Gris and 15% Gewürztraminer displays invi1ng aromas of white flowers and citrus. The palate is vivid and juicy with apricot jam, fresh squeezed lemons, and tropical fruits framed by nice balancing acidity, and the extended finish is oh so refreshing. SRP: $22 | Food pairing: Sautéed scallops | www.rovewinery.com
Rove Winery | 2021 Cabernet Franc/Merlot | Leelanau Peninsula
The dark fruit and earthy nose of this sinewy blend of 55% Cab Franc and 45% Merlot drives you into the glass. Blossoming on the palate are lush layers of mulberries, blackberries, blueberries, and well-integrated French oak framed by approachable tannins. Silken and finely balanced with a kick of spice on the long finale. SRP: $40 | Food pairing: Roasted lamb sirloin | www.rovewinery.com
Blustone Vineyards | 2023 LaGtude ArGsan White Wine | Leelanau Peninsula
This savvy blend of Pinot Blanc, Sauv Blanc and Grüner Veltliner leads off with a nose of sun-ripened fruits. Lean, clean, and pure with layers of green apples, bananas, and just cut pineapple slices coa1ng the palate. Accents of almond paste and lemon drops add delight, lingering on the sa1sfying finish. SRP: $28 | Food pairing: Goat cheese stuffed figs | www.blustonevineyards.com
Blustone Vineyards | 2022 Winemaker’s Red | Leelanau Peninsula
Burs1ng with mixed berries on the nose is this nicely balanced red blend. The succulent blackberries, tayberries, and olallieberries meld in harmony. Accents of cinnamon and nutmeg, warm caramel sauce, and well-placed oak spice con1nue to wake up the senses. Deep, well-structured, and fine-tuned through the long finish. SRP: $45 | Food pairing: Penne pudanesca | www.blustonevineyards.com
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Bel Lago Vineyard & Winery | 2023 Moreno Vineyard Auxerrois | Leelanau Peninsula
The clean, wildly expressive stone fruit aroma rocks! Well defined and vivacious with delicious layers of yellow apple, juicy pomelo, and subtle gooseberry elements intertwining with minerality and 1nges of lemon verbena. Pure as it gets and well balanced as it dances to a vibrant and upliZing close. SRP: $22 | Food pairing: Shrimp and sweet corn empanadas | www.bellagowine.com
Bel Lago Vineyard & Winery | 2018 Chardonnay | Leelanau Peninsula
Here is a glistening and lively Chardonnay with well-managed oak signg perfectly in the background. Striking and well-built with flavors of Honeycrisp apple, pear, and a touch of fresh cut herbs wrapped around a thread of minerality. Elegant from start to lingering finish, and it promises con1nued enjoyment ahead. SRP: $28 | Food pairing: Pan seared swordfish | www.bellagowine.com
Bel Lago Vineyards & Winery | 2023 Semi-Dry Riesling | Leelanau Peninsula
Another brilliant vintage of Bel Lago’s Semi-Dry Riesling that s1mulates the senses. Tree fruits and wet stone on the nose remain consistent on the palate. Crunchy Granny Smith apples, minerally notes, hints of earth, and crunchy pears traversing the palate will leave you wan1ng more. A pop of lime zest from first sip through long finish enhances this well-craZed wine. SRP: 18 | Food pairing: Crab beignets | www.bellagowine.com
Two K Farms | 2022 Pinot Gris | Leelanau Peninsula
Invi1ng aromas of juicy white fruits and a whisper of florality on the nose expand on the palate. Flavors of citrussplashed pears, ripe summer nectarines, and crisp red apples are supported by gentle balancing acidity. Bright and fresh through the pleasing honeysuckle-kissed finish, lovely for a warm, sunny aZernoon. SRP: $18 | Food pairing: Ricoda cheese strudel | www.twokfarms.com
Two K Farms | 2022 Golden Russet Ice Cider | Leelanau Peninsula
Liquid Golden Russet apples and tropical fruit in a glass from first swirl. It is sprightly and confident with a smooth texture, displaying Golden Russets, pie spices, ripe bananas, honey-laced pineapple slices and a 1nge of citrus accen1ng the sweet fruit. A delighiully sweet and juicy elixir with a dreamy finish. SRP: $25 | Food pairing: Bananas foster | www.twokfarms.com
ABOUT THE AUTHOR
Ellen Landis, CS, CSW, is a published wine writer, certified sommelier, wine educator and professional wine judge. She spent four years as a sommelier at the Ritz Carlton and sixteen years as Wine Director/Sommelier at the award winning boutique hotel she and her husband built and operated in Half Moon Bay, CA. They recently sold the hotel to devote more time to the world of wine. Contact Ellen at ellen@ellenonwine.com
Yeti Wine Chiller
The take-anywhere wine cellar. Double-wall vacuum insulation locks in the perfect temp. Silicone landing pad keeps your wine bottle safe without a sound. Fits most wine, bubbly, and bomber bottles. Available at: https:// tinyurl.com/5n86smy9 | MSRP: $70
Perfect for a summer wine and cheese retreat. Made of solid wicker to make the basket sturdy to safeguard your picnic use for years to come. Size 15.7”x11.8"x7.1" Available at https:// tinyurl.com/bddx2y3f | MSRP: $$56.99
Dragonflies by Lolita
Set your inner sunshine free with this summertime inspired wine glass. Arrives in a beautiful gift box with a unique cocktail recipe painted under the base of the glass. Made from blown glass. 15-ounce capacity. Hand wash only. Nine inches tall. Available at: https://tinyurl.com/mt8y2vzt MSRP: $29.99
Picnic Basket
