Within an hour of any community in Michigan you'll discover farms and, if you're lucky, wineries tucked into rolling hills and along backroads. This weekend, I took a wrong turn on my way to Berry Hill, a raspberry farm in Dexter (near Ann Arbor). And while I eventually returned to Berry Hill for loads of plump, juicy raspberries the next day, I enjoyed visits at a handful of other destinations.

My first wrong turn took me to Ruhlig Market, a wholesale distributor of Michigan fruits and vegetables. The market, run by the same family since 1968, also features its own sweet corn, squash and cabbage, the later of which is also sold at Eastern Market in Detroit. Family members were kind enough to give me directions back to the raspberry farm. While chatting and paying for peaches and watermelon, though, I ran into new friends who directed me to Lesser Farms down the road. There, I picked up honey, hand-made soap and snapped photos of their super lush orchard full of apples, peaches and plums ready for picking. I need to return for their delicious cider soon.

After Lesser Farms, I stopped at nearby Spring Valley Trout Farm, where for $4 a person you can fish for trout that have been raised in the farm's natural spring water. (Baby trout arrive from northern Michigan and are grown in the spring water.) Catch some fish and they'll fillet the fish for you to take home for dinner. A trout farm in Dexter! Who knew?

Afterward, I made a quick stop at Jenny's Market for photographs. You can get Guernsey's hand-dipped icecream, home-made pies and canned beets, as well as a slew of fresh produce here. After a quick lunch in Dexter, I visited Dexter Cider Mill, the oldest, continually-run cider mill in Michigan. Owner Richard was chopping up apples for cider and happily obliged me for photographs. Inside, I sampled two dry whites from Sandhill Crane Vineyards. (The winery has a seasonal tasting room inside the mill.)

Finally, I drove my way to Berry Hill and found it closed. Bummer! I returned on Sunday and was delighted to stroll through a pathway of yellow and orange sunflowers to a huge berry patch full of different varieties like Heritage, Carolyn and Dinkum to name a few. My last farm stop for the weekend was Back Forty Acres, a 5th-generation farm that specializes in pasture-raised poultry and grass-fed livestock. The chickens on the farm I lived on for six years never had it so good. Back Forty's animals look incredibly healthy in their open-air environments. A dozen blue eggs made it home with me, freshly plucked from the hen house. ~ Sharon

Rarely do I sit down and taste four wines in a row and absolutely love them all. Brys Estate's Artisan Series wine, featuring Cabernet Franc, Pinot Noir, Merlot and Chardonnay are heavenly. Pure, crisp perfection. Varietals that clearly express the grapes' unique characteristics. Smooth, delectable and purely desirable.

I'm not surprised that Brys Estate's Artisan Series Cabernet Franc won the first-ever Cabernet Franc Challenge. Learn more at our friend Joel's web site. Congrats to Walt and Eileen Brys and Winemaker Coenraad Stassen! ~ Sharon

High energy resounded throughout the Gold Medal Reception, capping off this year"s Michigan Wine & Spirits Competition. It's always fun to attend to taste the judges' top picks, stacking Michigan wine against Michigan wine. Be sure to join us at next year's event!

Top winners of this year's Michigan Wine & Spirits Competition:

Judges' Merit Award: Black Star Farms/2008 Arcturos Dry Riesling

Best of Class winners:

• Dry White Wine: Left Foot Charley/2009 Pinot Blanc
• Dry Red Wine: Gill's Pier Vineyard & Winery/2007 Cabernet Franc/Merlot
• Semi-Dry White Wine: Bell Lago/2008 Gewurztraminer
• Dessert wine: Fenn Valley Vineyards/2008 "42" Ice Wine
• Fruit Wine: Longview Winery/Reserve Cherry Wine
• Rose' Wine: 45 North Vineyard & Winery/2008 Pinot Noir Rose

For more competition details, check out www.michwine.com, managed by Joel Goldberg. Joel graciously loaned us the photo of the Leelanau Peninsula winemakers celebrating with their trophies.

When we launched Michigan Vine, we purposefully opted for "Vine" to leave room for future Michigan endeavors. We absolutely love Michigan wine country, as evident by our book, From the Vine, and we continue to travel to the new wineries popping up all over our beautiful Great Lakes state. Excitedly, we also continue to present "Michigan Wine Country" throughout Michigan to libraries and at special events.

What's new is that now we wish to share our passion for Michigan potatoes, blueberries, sugar beets and more.

This past weekend, we raced the minivan around the eastern countryside, chasing down potato farmers, attending Munger's Potato Fest and stumbling into a lush sugar beet field. (The sugar of those beets will later be whipped into future chocolate chip cookies in my home.) Oh, and the photo of Lorri? She's celebrating the fact that we found the field. (Don't fret, no sugar beets were harmed in the capturing of this photo.) Stay tuned for more. ~ Sharon

Thousands celebrated during the 24th annual Leland Wine Fest, one of Michigan's oldest, largest and most popular wine events. The event took place at the Leland Harbor, located next to historic Fishtown, a 145-year-old fishing village.

Local wines from both Leelanau and Old Mission Peninsula peninsulas flowed into glasses as tasters sipped wines and savored local fare from area restaurants, including one of my favorites – a delicious whitefish from the Bluebird.

Festival goers also danced to the sounds of the Fabulous Horndogs, the regions most popular band.

For me, a childhood in Leland and a career in Michigan's wine industry make the Leland Wine Fest a fabulous pairing of old and new friends.

~Lorri

Thank goodness for my local market in my adopted home town of Chelsea: The New Chelsea Market. While Polly's offers a very limited selection of Michigan wines (sweet, sweeter and the sweetest), I count on finding my favorite drier-style wines just a few blocks from home on the corner of Main Street and, ah, geez, I don't even know. It's so easy to get there, I don't even need to know the cross street. The Michigan wine selection is broad and, I believe, they have more than 500 Michigan products.  It's easy to support Michigan at The New Chelsea Market. ~ Sharon

I love visiting my home town of Charlevoix, especially when the weather is gorgeous, I'm with my family and I can spend quality time with my parents and long-time friends.  On Saturday evening, my husband Kris and I spent a lovely evening with our good friends Lynn and Scotty Vollmer on the deck at the Weathervane overlooking Pine River Channel. Lynn and I go way, way, way back, so it's always a blast catching up.

In addition to fun conversation, I enjoyed Cajun "lollypop" lamb chops with a wonderful unoaked Chardonnay by Black Star Farms.  I was thrilled to be offered this particular Chardonnay by our fabulous waitress Grace. I asked for a recommendation on Chardonnay, and she, on her own accord, touted this Michigan wine.  I always love it when I find a restaurant that supports Michigan's home grown agriculture.

You can't beat a summer evening sipping wine and watching the drawbridge go up and down for the magnificent sailboats and Beaver Island Ferry. Aaaahhh, summer nights! ~ Sharon

Yes, I know… late night binging is never a good idea. However, when multiple writing projects need to be crossed off my to-do list (while piles of laundry stand like sentries in my living room on each side of my TV), indulging in my cravings just needs to be fulfilled. My perfect pairing? Tostitos (with a hint of lime) chips and dry-style Riesling. Yum. ~ Sharon

Morels are perhaps Michigan's tastiest mushrooms, as most mushroom lovers will agree.

Morels can be found in most regions of the United States, but the Great Lakes region seems to be ideal – making Michigan, with its Great Lakes surrounding, quite the hot spot.Morels are most often found in the woods; and in Michigan, the peak season is typically May, depending on the weather.

Never been mushroom hunting? Be sure to take an experienced hunter along. Some wild mushrooms with a similar appearance of the morel are deathly poisonous, and there is no cure once you eat them.

Most morel lovers take hunting this fungus treat quite seriously with secret hunting spots not to be shared or discussed with others. The bowl of mushrooms pictured was a fabulous treat paired with St. Julian's Braganini Reserve Pinot Noir for a delicious Mother's Day feast. Where did we find the morels? We'll never tell!

Visit Higher Grounds Trading Company in the Village of Grand Traverse Commons after wine tasting at neighbor Left Foot Charley.

Higher Grounds brews 100% Fair Trade and Organic coffee. Interestingly, they have established relationships with small farming cooperatives that offer refined farming skills that aid in small-batch, drum roasting. Higher Grounds believes this provides you with "a handcrafted cup of joe that is second to none!" We agree.

Third-generation cherry farmer Bruce Simpson was his family’s first  generation vintner, planting vineyards in Lake Leelanau in the late 1970s to establish Good Harbor Vineyards.

Bruce was an unsung leader on Leelanau Peninsula. Bruce was one of the state’s first winemakers to blend hybrids with European varietals and plant Pinot Grigio in large quantities. He was a founding member of the Leland Wine Festival, one of the state’s most popular wine events, the Leelanau Peninsula Vintners Association and the Leland Business Association. Working closely with Michigan State University on several research projects, Bruce tested varietals and various vineyard techniques to further the development of northern Michigan’s wine industry.

Bruce’s belief that wine was made in the vineyard is reflected in his gentle style of wines that reflect the rolling hills of the region and sandy loam soil of the peninsula. White wines and blends were Bruce’s focus, although he also handcrafted a soft, oaky Pinot Noir and a semi-dry blend of Pinot Noir, Marechal Foch and Chambourcin called Harbor Red.

Fishtown White is one of our favorites, an easy-going white blend named for the nearby fishing village of Fishtown (Leland). Trillium, a sweet, tropical blend of Riesling, Vignoles and Seyval, was released in 1984 and continues to be the winery’s signature wine.

Bruce, 55, passed away on March 11, yet his legacy lives on in his children, Sam and Joanna, who, along with their mother, Debbie, plan to continue to produce pleasing wines for generations to come.

Lorri, Linda Jones, Program Manager of the Michigan Grape & Wine Industry Council, and Sharon

Michigan wine country is booming. Unlike so many other industries with decreasing production, it was reported at the annual wine industry meeting that Michigan produced more than 960,000 gallons of wine in 2008, achieving a double digit increase from the year before.  Incidentally, the industry has remained in the double digits every year for the past ten years, ranking Michigan in the top ten states for both wine production and grape growing. And, it's not just the production that is increasing – nine more wineries opened in 2008 for a total of 65.

Another exciting announcement (OK, maybe more exciting for us!) is that we have been hired by the Michigan Grape and Wine Industry Council (a division of the Department of Agriculture) to write the history of Michigan's wine industry for the state's archives.

The overall spirit of the conference seemed to be "working together to take Michigan wines to the next level." Liz Berger of Chateau Chantal announced that the Michigan Wine Foundation was in its formation process to fulfill marketing needs of the wine industry that couldn't be met by other organizations. Ed O'Keefe III of Chateau Grand Traverse discussed the International Riesling Foundation and encouraged winemakers to get involved, as Michigan is becoming renowned for its Rieslings.

The stock of wine in the basement has finally dwindled to a few remaining bottles of Michigan wine bought several years ago during many wine tours around the state. What a nice surprise to find a 2005 Dolcetto by Ciccone Vineyards in Suttons Bay.

The occasion to open the wine was a fun get-together with a friend for dinner sans husbands. While the kids ran around playing, we reconnected over a nicely aged wine, reflected on the challenges of child-rearing and grimaced at the thought that her oldest and my youngest will be entering Kindergarten this fall.

We paired the Dolcetto with yummy Al Dente' pasta topped with Marinara sauce by Monique Deschaine of Whitmore Lake.  It was a lovely evening with a good friend, good wine and good food. Bon Appétit! ~ Sharon

East Tawas was our latest destination for a book signing and presentation for the Friends of the East Tawas Library. In a blizzard reminiscent of the blizzards of northern Michigan back in the 70s, nearly 30 people braved the elements to come listen to our wine country presentation, taste wines poured by the Brew Krew and savor incredibly delicious fare by Reed’s on the River.

We heart Michigan, too!

Oftentimes during our travels, we feel like crusaders. We feel it is our mission to bring you news of great Michigan wines, interesting and fun new destinations and delightful food discoveries along the way.  What we also discover, though, are amazing people who are just as passionate for Michigan as we are.

We’re reminded time and time again that Michiganders are enthusiastic for new Michigan offerings of wines, chocolates and books. Dr. McKinnon of the Friends of the East Tawas Library is a dynamo; enthusiastic for introducing books to babies-to-adults and, especially, enthusiastic for books about Michigan and Michigan authors.

We are always delighted to meet new artisans, such as Marian and Norm Charters of The Village Chocolatier, hand crafters of delicious chocolates, and vintner Adam Kolodziejski of Rose Valley Winery who grows cold-hardy grapes and makes really pleasant wines in Rose City. (Stay tuned for a new profile story on Rose Valley Winery.)

Visiting Stoney Acres Winery in Alpena, we discovered that the vintners are also artisan chocolatiers and their veranda offers a lovely view where their specialty fruit wines can be enjoyed – even in the cold of winter.

We look forward to our next destination, so we can share more reasons why Michigan is a great state.

2/3 Absolute Citron
1/6 White Cranberry Juice
1/6 Lemon Creek Winery's Snow Moon Ice Wine

Put into martini shaker with ice…shake, strain and enjoy!

As Syrah vines are expanding through the Southwest Michigan Wine Trail, a common question is “What’s the difference between Syrah and Shiraz?” The two are actually different names for the same red grape. When grown in the U.S., France and many other counties it is most commonly referred to as Syrah, whereas Australia and South Africa call it Shiraz. However, as Australians have made “Shiraz” famous, some American winemakers who are crafting Australian-style wine from the grape are now calling it Shiraz.

Syrah, as we call it in Michigan, is a red grape that produces a complex, spicy wine with hints of blackberry, plum and pepper. As different temperatures affect the outcome of the Syrah, be sure to sample the unique Syrah flavors being grown in Michigan’s cool climate.

We're still amazed at how often we hear people say that Michigan only makes sweet whites. Then again, we usually find out that these are people who haven't really tried Michigan wines.

Sure, Michigan produces a myriad of sweet wines – delicious ones at that! Our growing conditions, available fruit and demand for sweet would make the industry crazy for not producing them.

That does not mean, however, that the dry wines aren't that good – in fact, they're fantastic! Michigan wines – both sweet and dry – are beating wines from renowned wine regions in national and international competitions every year.

So, if you still believe that Michigan is for sweet wine drinkers only, then this is your year to re-discover Michigan wine country. Grab a copy of our book, From the Vine: Exploring Michigan Wineries, and start your own journey through Michigan wine country.

Autumn is crisp cool air, the fragrant blends of burning wood and falling leaves and, most decisively, vibrant Tuscan-colored vineyards.Gather friends for a wine tour through Michigan wine trails that weave through vineyards bursting with juicy golden and purple grapes prime for harvest. The season is ripe for your visit: bustling with activity and a bountiful of wines that appeal to all… dry, full-bodied reds and crisp, oaky whites to super sweet dessert wines and fruit-infused aperitifs.These cozy stops on and off the wine trails make it easy to prolong your stay:

Boathouse Restaurant, Old Mission Peninsula
Shady Lane Cellars, Suttons Bay
Kevin's Tavern inside Warner Vineyards, Paw Paw
Tabor Hill Winery & Restaurant, Buchanan
Sandhill Crane Vineyards, JacksonFar removed from wine trails, yet worth a visit:
Enoteca Campo Marzio, a cozy wine bar in downtown Detroit

Ingredients:
5 lbs. meatballs
2 small cans or one large jar of Sauerkraut
1 cup Gill's Pier Cheerio Cherry wine (you can drink the rest of the bottle while you prepare this!)
1 can whole berry cranberry sauce
1/2 cup brown sugar

Directions:
Mix all ingredients in slow-cooker. Cook for 3-4 hours or until flavors blend. Add more cherry wine as needed.

Serve with Gill's Pier Cheerio Cherry wine or "Chapel" which is a glass of half Cheerio Cherry & half Icebox Apple.

Twenty-four wine experts from around the world sampled 346 Michigan wines at the 31st Annual Michigan Wine & Spirits Competition in East Lansing on August 5. Samples included wines produced by 34 Michigan wineries from all regions of the state. The competition is only open to wines produced from Michigan grapes and other fruit.

Now, as you know, we believe you should drink what you like – regardless of competition results, rules and such. The only thing that counts is your own 'judging' of the wines. However, award-winning wines are usually a good place to start. So, take a look at the top-awarded Michigan wines:

Best of Class Dry White:
Chateau Fontaine: 2007 Dry White Riesling

Best of Class Dry Red:
Longview Winery: 2007 Rustic Red

Best of Class Semi-Dry White:
St. Julian Winery: 2007 Braganini Reserve Traminette

Best of Class Dessert Wine:
Brys Estate Vineyard & Winery: 2007 "Dry Ice" Ice Wine

Best of Class Fruit Wine:
Mackinaw Trail Winery: Razz Berry

In addition, Bowers Harbor Vineyards' 2007 Pinot Noir Rose won a Judges' Merit Award.

View the complete list of the Michigan Wine & Spirits Competion Results.

"Beef made in the style of the Vintner"

Shared by Chef Marian Gray for Cherry Creek Cellars

Serves 10

For beef:
4 to 5 pounds well marbled Chuck or English roast
2 tablespoons extra virgin olive oil
¾ teaspoon fine sea salt
½ teaspoon black pepper
4 medium carrots, finely chopped
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 cups Cherry Creek Cellars Montage
4 cups beef stock
2 sprigs fresh thyme
1 California bay leaf

Directions:

Assemble all the above ingredients in glass container, cover, refrigerate minimum of 4 hours, no more than 12. If marinade does not cover meat then turn the meat occasionally.

For vegetables:
½ pound thick bacon slices, cut crosswise into ¼-inch pieces
1pound pearl onions, TIP: frozen are already cleaned (if needed, cleaning directions below)
1 tablespoon Cherry Creek Cellars Balsamic Vinegar
2 cups chicken stock or reduced-sodium chicken broth
6 medium carrots, cut diagonally into 1½-inch pieces (optional)
2 pounds medium fresh white mushrooms, trimmed and quartered lengthwise

Braise beef:
Put oven rack in lower third of oven and preheat oven to 250°F.
Pat beef dry. Heat oil in a wide (12 inches in diameter) 3- to 5-quart heavy dutch oven over moderately high heat until hot but not smoking, then brown beef on both sides, turning with tongs, about 4 minutes each side. Transfer to a plate and sprinkle with 1/4 teaspoon sea salt and 1/4 teaspoon pepper. Add marinade to pot and bring boil, stirring occasionally, until sauce is thickened, about 8 minutes. Add beef along with any juices accumulated on plate and cover pot with a tight-fitting lid. Transfer to oven and braise until beef is very tender, 3-4 hours.

Cooks' note: Meat can be braised 1 day ahead and cooled completely in sauce to keep meat form drying out, uncovered, then chilled, covered. Remove solidified fat from dish before reheating. Cook vegetables while beef braises. If onions are not peeled: Blanch pearl onions in a wide 2- to 3-quart heavy saucepan of boiling water 1 minute, then drain in a sieve. When just cool enough to handle trim root end just enough to leave onions intact, and slip peel off onions. Heat butter in heavy saucepan over moderate heat until foam subsides, then cook onions, stirring occasionally, until brown spots appear, 3 to 5 minutes. Stir in vinegar, then add chicken stock and carrots and bring to a boil. Reduce heat and simmer, covered, until vegetables are tender, 20 to 25 minutes. Uncover and boil, if necessary, until liquid glazes vegetables. While vegetables are simmering, cook bacon in a 10-inch heavy skillet over moderate heat, stirring occasionally, until lightly browned, 6 to 10 minutes. Add mushrooms and cook, stirring, until mushrooms are tender about 20 minutes. Transfer with a slotted spoon to vegetables in saucepan.

Assemble dish:
Transfer servings of meat to oven-warmed plates. Pour sauce through a medium-mesh sieve into a large bowl, pressing on and then discarding solids, then skim fat from sauce. Boil sauce, if necessary, until thickened and reduced to about 3 cups. Season with salt and pepper. Add sauce to vegetables then spoon mixture around meat.

Shared by Chef Marian Gray for Cherry Creek Cellars
~Made with Cherry Creek Cellars Montage

Ingredients:
2 pounds gourmet mixed mushrooms (finely chopped, shitake, oyster, crimini)
2 leeks finely julienned
4 ounces thinly diced Pancetta light fry
4 tablespoons lard, goose grease
2 tablespoons organic butter, fresh ground
(sea salt and black pepper)
1 cup Cherry Creek Cellars Montage
2-4 cloves finely minced garlic
36 pre-baked phyllo cups

Over a medium heat melt fat then add mushrooms and leeks. Cook slowly over low heat until dry, approximately one hour. Add pancetta, salt and pepper. Mix well. Remove to a heatproof dish. Add Montage to deglaze pan, scraping gently. Reduce to half. Return mushroom mix to pan to warm. Spoon by teaspoon into prebaked phyllo cups.

Shared by Eileen Brys, Brys Estate
~ Pair with Bry Estate Wally's Wineyard Winston

Ingredients:
Four 3-ounce skinless boneless chicken breasts
2 teaspoons olive oil
nonstick olive oil cooking spray
2 cups sliced mushrooms
1 onion, chopped
1 cup low-sodium chicken broth
12 dried apricot halves, julienned
1/4 teaspoon grated nutmeg
1 tablespoon cornstarch
2 tablespoons brandy (plain or apricot-flavored)
4 cups hot cooked spinach (or regular) fettuccine
2 tablespoons pecan halves, coarsely chopped

Spray a large nonstick skillet with nonstick olive oil cooking spray, add 1 teaspoon olive oil and heat.  Add chicken and cook until browned, about 2 minutes on each side.  Transfer to a plate.

Spray the same skillet again with olive oil cooking spray.  Add the mushrooms and onion, cook, stirring as needed, until softened, about 5 minutes.  Add the broth, apricots and nutmeg; cook, scraping up the browned bits, about 1 minute.

Return the chicken to the skillet.  Reduce the heat and simmer, covered, until cooked through, about 6-8 minutes.

In a small bown, combine the cornstarch and brandy; add to the chicken mixture and cook, stirring constantly until the mixture boils and thickens, about 1 minute; sprinkle with the pecans.

4 Servings – 384 calories per serving, 6 g total fat.

Shared by Cheryl Anderson, Brys Estate Tasting Room Staff
~ Pair with Brys Estate Cab/Merlot or Brys Estate Artisan Pinot Noir

Ingredients:
2 1/2 pounds beef chuck or sirloin, boneless and cubed
3 Tablespoons flour
1 1/4 tsp. salt
1/2 tsp. allspice
12 tsp. cinnamon
1/2 tsp. black pepper
4 Tablespoons vegetable or olive oil
3 cups onion, thinly sliced
1 cup dried cherries
3 Tablespoons sugar
3 Tablespoons red wine vinegar
3 Tablespoons water
1 1/2 cup dry red wine
1 1/2 cup beef stock
1/2 pound mushrooms quartered

Preheat oven to 350 degrees

Cut beef into 1-inch cubes. Combine flour, salt, allspice, cinnamon and pepper in a plastic bag. Add beef to bag and shake, coating pieces evenly. Heat 1 tablespoon oil in a large, heavy skillet over medium-high heat. Add beef in batches, brown on all sides, stirring frequently, about 5 minutes. Transfer meat to a heavy, medium Dutch oven. Repeat with remaining meat, adding 1 tablespoon oil to skillet for each batch. Transfer meat to Dutch oven as it browns.

Reduce heat to medium. Add remaining tablespoon oil to same skillet. Add onions and cherries. Cook until onions are soft and light brown, about 10 minutes. Stir frequently, scraping up all browned bits from meat and incorporating into onions. Mix in sugar, vinegar and water. Increase heat to medium-high and cook until onions brown, stirring frequently, about 5 minutes.

Add onion mixture to beef in Dutch oven. Mix in wine, stock, and mushrooms. Cover and bake until beef is tender, about 2 hours. Uncover stew during last 30 minutes of baking if liquid is too thin. Add a small amount of beef stock or red wine if stew is too dry.

Can be prepared 2 days in advance. Cover and refrigerate. Re-warm over low heat.

Shared by Eileen Brys, Brys Estate
Pair with Brys Estate Cab/Merlot
~~ Eileen shares this is a lighter version of the old favorite!

Ingredients:
1 tablespoon butter, melted
2 tablespoons low-sodium Worcestershire sauce
1/4 pound fresh mushrooms, sliced
1 cup chopped onion or shallots
4 (4-ounce) beef tenderloin steaks (1 inch thick)
1/4 cup Dijon mustard, divided
1/4 cup brandy

Combine butter and Worcestershire sauce in a large nonstick skillet. Place over medium heat until hot. Add mushrooms and onions; saute' until tender. Place steaks between two sheets of heavy-duty plastic wrap or inside a gallon size Zip-Loc bag, and flatten to 1/4 inch thickness using a meat mallet or rolling pin. Spread 1 1/2 teaspoons mustard on one side of each steak. Move mushroom mixture to one side of skillet. Add steaks, mustard side down. Cook steaks 3 to 4 minutes over medium heat.  Stir mushroom mixture occasionally.  Spread 1 1/2 teaspoons mustard on top side of each steak, turn and cook 3 to 4 minutes on second side of steak or to desired degree of doneness. Lightly pierce steaks in several places with a fork. Pour brandy over steaks, cover, reduce heat and
simmer 1 minute. Remove steaks to heated platter. Spoon mushroom mixture over steaks.

Yield:  4 servings (about 244 calories per serving.)

Shared by Toni Worley (Grandma Toni)
~Pair with a Michigan Chardonnay

Ingredients:
3 cans biscuits
1 1/2 cups sugar
4 tablespoons cinnamon
1 1/2 sticks butter

Pre-heat oven to 350 degrees. Mix cinnamon and sugar. Cut biscuits (uncooked) into quarters. Shake biscuit quarters with cinnamon and sugar mixture. Place biscuits into bundt pan or angel cake pan. Sprinkle rest of sugar mixture over biscuits. Melt butter and pour over top. Bake for 40 minutes.

Shared by Michigan Vine’s Sharon Kegerreis
~ Pair with Michigan Pinot Grigio, Pinot Gris, Chardonnay or dry table wine

Ingredients:
2-3 chicken tenderloins per serving
Dried cherries (Michigan cherries, of course!)
Mixed salad greens
Salad Spritzers Balsamic Breeze (Wish Bone)
Salt and pepper to taste (optional)

Broil chicken in oven. Cut into bite-size pieces and toss with dried cherries and mixed salad greens. Spritz with Balsamic Breeze dressing to taste.

Shared by Eileen Brys, Brys Estate
~ Pair with Brys Estate Wally's Wineyard Boris
 
Ingredients:
1 lb. ground beef
1/2 onion, chopped
1 can sliced water chestnuts
1 packet of onion gravy mix
1 package of "boil in a bag brown Success rice"
3 tsp. soy sauce
1 cup frozen baby peas, thawed
 
Saute onion and water chestnuts in large skillet.  Set aside.  Brown ground beef and drain. Whisk packet of onion gravy mix with 1 1/2  cups of water in separate small bowl.  When smooth, add to browned ground beef.  Add the onion and water chestnuts back. 

Add bag of Success rice and soy sauce.  Bring to boil. Cover and reduce to simmer for 10 minutes or until water is absorbed.  When ready to eat, add frozen baby peas until warm.  Serves 4.

Shared by Brys Estate tasting room staff Cheryl Anderson
~Pair with Brys Estate Dry Riesling

Ingredients:
1 to 2 pounds of white fish filet
1 package mushrooms, sliced
6 tablespoons butter or margarine
3 medium ripe tomatoes, peeled, seeded and coarsely chopped
1 medium onion, sliced
1 medium carrot, sliced
2 tablespoons chopped chives (dried or fresh)
2 tablespoons dried basil leaves
2 cloves garlic, crushed
1 tablespoon salt
1 tablespoon pepper
 
Dry filets thoroughly, set aside. Sauté mushrooms in butter for three minutes. Add remaining ingredients and simmer for 10 minutes. Pour half of the sauce into a lightly buttered baking dish, add filets and top with remaining sauce. 

Bake at 350 degrees about 30 minutes or until fish flakes easily when tested with a fork. Serves 4 to 6.

Chef Nancy Allen creates a wonderfully entertaining and educational afternoon of hands-on preparation. After your "work" is complete. enjoy the fruits of your labor with your fellow classmates over dinner. All cooking classes are approximately five hours. Bring an apron and a favorite knife. Visit www.chateauchantal.com for specific dates.

Package features:

• Two nights lodging
• Full breakfast each morning
• Cooking classes and learning materials

$235-$290 per person

Stay at the stunning Chateau Chantal Bed & Breakfast.

Package features:

• Chilled "Celebrate" sparkling wine
• Two champagne flutes to take home
• $50 certificate for dinner at the Old Mission Tavern and Bella Galleria Art Gallery
• Fresh flowers and a special gourmet chocolate assortment

$100 in addition to your room rate

Package is also available without the dinner certificate – cost is $50 in addition to your room rate.

Visit www.chateauchantal.com for more information.

Shared by Michigan Vine's Lorri Hathaway
~Pair with a Michigan Pinot Grigio, Pinot Gris or Sauvignon Blanc

Ingredients:
2 avocados
2 ripe Roma tomatoes
1 lime
2 tablespoons onion, minced
garlic salt and pepper to taste

Mash together the tomatoes and avocados. Squeeze in juice from lime. Stir in remaining ingredients. Serve with tortilla chips.

Tip: serve immediately as guacamole has a very short lifespan.

Shared by Sherry Moersch, Round Barn Winery
~ Make with Round Barn Black Currant Pi

Ingredients:
(1) 8 oz. pkg cream cheese, softened 
(1) 7 oz. jar Marshmallow Cream 
2 TBSP Round Barn Winery Black Currant Pi

Place all in food processor or blender. Serve with fresh Michigan strawberries or other fruit in season.

Shared by Sherry Moersch, Round Barn Winery
~ Make with Round Barn Apricot Pi
~ Pair with Round Barn Chardonnay Estate or Riesling
 
Ingredients:
Chicken breast basted with: small jar apricot preserves thinned with 1/4 cup Round Barn Apricot Pi 
1 tablespoon grated fresh ginger 
1 tablespoon of Dijon mustard
Apricot Mayonnaise

Place 2 egg yolks, 1 egg, 1 tablespoon dijon mustard, salt and pepper to taste, and 1/4 cup Round Barn Apricot Vinegar in blender or food processor. Blend for 1 minute and slowly drizzle in 2 cups vegetable oil. Blend until smooth.

Recommended by Michigan Vine's Lorri Hathaway
~pair with a Michigan Pinot Grigio, Pinot Gris or Chardonnay

Ingredients:
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon dried thyme
1/2 teaspoon ground pepper
4 (six ounce) salmon steaks or salmon fillets
2 teaspoons honey
3 teaspoons olive oil
8 cups spinach leaves
2 cloves garlic
2 cups red seedless grapes
1/2 cup dry red wine

Combine salt, mustard, thyme and pepper; mix well. Rub salmon fillets with honey and sprinkle with half the seasoning mixture. Heat 2 teaspoons of olive oil in a nonstick skillet; brown both sides of salmon fillets. Toss spinach and garlic with remaining 1 teaspoon oil in a 13x9x2-inch baking dish. Place salmon on spinach, cover loosely with aluminum foil and bake at 300°F for 10 minutes. Sauté grapes in skillet used to brown salmon. Add wine bring to a boil, season to taste with remaining seasoning mixture; reduce by half. Serve salmon on spinach; top with grape sauce.

Shared by Sherry Moersch, Round Barn Winery
~ Pair with Round Barn Apple Demi Sec and crusty bread

Ingredients:
4 TBSP butter
2 Cups chopped yellow onions
4 tsp. Curry powder
2 medium butternut squash (approx. 3 lbs.)
2 apples, peeled, cored, and chopped
3 Cups Chicken stock
1 Cup Round Barn Apple Demi-Sec
salt and freshly ground black pepper, to taste

Melt butter and add onions and curry powder. Cook, covered over low heat until onions are tender. Peel squash, scrape out seeds, chop the flesh.

Pour stock in, add squash and apples and bring to boil. Reduce to simmer partially covered until squash and apples are tender (25 min.)

Pour soup through a strainer reserving liquid and put solids in food processor. Add 1 cup of reserved stock and process.

Return to pot and add wine and additional 2 cups of reserved liquid. Season and simmer to heat through.

Shared by Sherry Moersch, Round Barn Winery
~Make with Moersch Amber Ale

Ingredients:
1 8oz. block of cream cheese (softened) 
1 jar of Kraft Old English cheese
Garlic Powder to taste

Whip in a food processor or blender and add up to 1/4 cup of Moersch Amber Ale until you reach desired consistency. Serve with cubed bread, sliced apples or pears.

Shared by Chef Marian Gray for Cherry Creek Cellars
~ Stuffs 18 chicken breasts or one turkey breast
~ Serves 10 as a side dish
 
Ingredients:
3 cups multigrain breadcrumbs (medium chunks)
1 cup dried cranberries that have been soaked in one cup of Cherry Creek Cellars Cranberry Passion for several hours
1 medium sweet onion finely chopped and sautéed until soft
½ cup finely chopped almonds
2 packages of Neufchatel cheese softened
1 tsp thyme
¼ tsp ground black pepper

Drain cranberries, reserving the liquid. Coarsely chop the cranberries. Mix the cranberries well with the Neufchatel cheese, onion, pepper and thyme. Mix in the breadcrumbs. Sprinkle the reserved Cranberry Passion over the bread mix, folding to blend.

Stuff poultry and bake according to directions. Chicken breasts can be wrapped in two sheets of phyllo that have been lightly brushed with olive oil. Bake at 375° for 30 minutes.

Optional: If you wish to cook this separatetly from your meat, add a cup of chicken stock.  Bake covered for 45 minutes in a 350-degree oven; 10 minutes uncovered. 

Shared by Sherry Moersch, Round Barn Winery
~Pair with Round Barn Pinot Gris or Round Barn Vineyard Tears

Combine 1/3 cup Round Barn Apricot Pi, 3 tablespoons olive oil, 1/4 teaspoon red pepper flakes, 1 teaspoon grated lemon zest, salt, and pepper. Add 1 pound large, peeled shrimp, but leave the tail on. Marinate 12 hours. 
 
Heat grill or sauté pan on high. Grill (or sauté) shrimp for 1 to 2 minutes per side. Serve at room temperature as an appetizer.

Shared by Sherry Moersch of Round Barn Winery
~ Pair with Round Barn Vineyard Tears 
 
Ingredients:
12 skinless chicken thighs 
1 large onion, diced 
2 carrots, peeled and cut into 1/2 inch pieces 
1 parsnip, peeled and cut into 1/2 inch pieces 
3 stalks celery, cut into 1/2 inch pieces 
4 cloves garlic, finely diced 
1 28-oz. can Hunt's diced Italian tomatoes w/seasonings 
1 cup Round Barn Winery Vineyard Tears Dry White Wine 
1 quart chicken stock 
1 teaspoon dried marjoram 
1 teaspoon dried thyme 
salt and freshly ground pepper

Place all ingredients except for the seasonings into a large pot over high heat and bring just to a boil. Turn heat down to a simmer, and skim any foam that rises to the top. Add dried spices, salt and pepper and simmer, covered over low heat for 45-60 minutes.
Carefully remove chicken thighs from pot and debone. Cut each thigh into bite-sized pieces and return to the pot. Check seasonings and serve.
 
Optional: add cooked egg noodles just before serving

Serve with warm foccacia bread, olive oil, fresh parmesan and a tossed salad

Tour the Pioneer Wine Trail and stay at The Palmer House Inn in Albion. We've tried this fabulous package ourselves – it's an absolutely fantastic deal! Book the entire inn (total of 10 people) for a Saturday night for a special rate of only $100 per person (Jacuzzi suite extra), based on double occupancy, receive:

• One night at The Palmer House Inn, a unique and historical experience

• A reception highlighting his Cherry Creek Cellars’ Methode Champenoise "Premier Cuvee" with Vintner John Burtka
• Four-course gourmet dinner with Vintner John Burtka as he describes each pairing with a Cherry Creek Cellars wine
• Gourmet breakfast in the morning
• A $20 gift certificate to Cherry Creek Cellars (per person)

Check availability and make reservations by calling The Palmer House Inn at (517) 629-0001. Or visit www.palmerhouseinnbnb.com. Be sure to ask for the Cherry Creek Wine Pairing Dinner Package and let them know you heard about the Weekend Getaway through Michigan Vine!

Shared by Eileen Brys, Brys Estate Vineyard & Winery
~ Serves 4 / Pair with Brys Estate’s Wally's Wineyard Winston, Off-Dry Riesling or Semi-Sweet Riesling

Ingredients:
2 lemons, washed, ends trimmed, cut into twelve 1/4-inch slices, plus zest and 2 tablespoons juice (from a third lemon)
Coarse salt and ground pepper
1 tablespoon all purpose flour
Pam
4 boneless, skinless chicken breast halves
3 tablespoons olive oil
5 garlic cloves, minced (or use pre-minced garlic in a jar)
1/4 cup dry white wine (Brys Estate Pinot Blanc or Pinot Grigio)
1 cup reduced-sodium chicken broth, canned
1/2 cup pitted green Sicilian or Spanish olives, thinly sliced
1/4 cup chopped flat-leaf parsley

Preheat oven to 325. Spray a baking sheet with Pam. Arrange lemon slices in a single layer on baking sheet, sprinkle with pepper. Roast, turning slices over halfway through, until lightly browned around edges, 25 to 35 minutes. Set aside.

Season chicken, to taste, with coarse salt and paper. In a large skillet, heat oil over medium-high. Add chicken and cook until browned, 3 to 4 minutes per side; remove and set aside.

Add garlic to skillet; cook 30 seconds. Add wine and cook, scraping up browed bits from bottom, until reduced by half, about 1 minute. Whisk in the 1 tablespoon flour; cook until just starting to brown, about 30 seconds. Add 1/4 cup broth, whisking until combined. Add remaining broth, olives, zest, and lemon juice. Return chicken to skillet.

Bring to a boil, reduce to a simmer, and cook turning chicken once, until opaque throughout, 8 to 10 minutes. Add roast lemons and parsley, stir to coat. Serve with "Near East Rice Pilaf."

Adapted by Eileen Brys, Brys Estate Vineyard & Winery
 
Ingredients:
One 10-ounce box frozen chopped spinach, thawed
2 1/2 to 2 2/3 pounds ground turkey (Eileen prefers to use 1 1/2 pounds ground beef and 1 pound ground pork)
1 medium onion, finely chopped
3 garlic cloves, chopped
1 large egg
1 3/4 cups milk
3/4 cup bread crumbs
1/2 cup freshly grated Parmigiano-Reggiano cheese
Coarse salt and freshly ground pepper
Extra-virgin olive oil (EVOO), for drizzling
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken broth
1 8-ounce package shredded provolone cheese or Italian cheese blend
1/2 teaspoon freshly grated nutmeg
14 cup chopped flat-leaf parsley
 

Preheat the oven to 400 degrees.  Wring the spinach dry in a clean paper towels.  Place the ground meat in a large bowl and make a well in the middle of the meat.  Add the spinach, half of the onion, the garlic, the egg, 1/4 cup of the milk, the bread crumbs and the Parmigiano-Reggiano cheese and season with salt and pepper.  Mix until combined, then form the meat mixture into 12 large balls, arrange on a non-stick baking sheet and drizzle with EVOO.  Roast for 25 minutes.  

Or Eileen's adaption is to make bite size meatballs to use with 
spaghetti or as an appetizer.  If making smaller meatballs, brown in a skillet sprayed with olive oil Pam and brown on all sides, then cook for ten minutes until done.
 
Meanwhile, heat a small saucepan over medium heat.  Add a drizzle of EVOO and the butter to the pan.  Melt the butter, add the remaining onion and cook for 2 minutes, then whisk in the flour.  Cook for 1 minute, then whisk in the remaining 1 1/2 cups of milk and the broth.  Bring the liquid to a boil, then stir in the provolone.  Season the sauce to taste with salt, pepper and the nutmeg.
 
Place 3 large meatballs on each of 4 dinner plates and drizzle with the sauce, garnish with the parsley and serve with your favorite pasta. Or Eileen's adaption as an appetizer – put in a chafing dish and drizzle the sauce over and mix slightly.

Want to know what's in our book, From the Vine: Exploring Michigan Wineries?

Check out the Table of Contents below. As you can see the book is divided by our state's four wine trails and a 'Beyond the Trails' for everything else. Each section commences with a description of the growing conditions by one of the regions winemakers and a handy map to use as a guide.

Foreword by Governor Jennifer Granholm
Introduction

Lake Michigan Shore Wine Trail
Lake Michigan Shore – Fennville AVAs

Contessa Wine Cellars
……………The Chocolate Garden
Domaine Berrien Cellars
…………….Syrah vs. Shiraz: What’s the difference?
Fenn Valley Vineyards
…………… Appellations
Free Run Cellars
Hickory Creek Winery
Karma Vista Vineyards
Lemon Creek Winery
Peterson and Sons Winery
Round Barn Winery
St. Julian Winery
………Michigan Oak: the New Spice
………A Banquet of Collectibles
Tabor Hill Winery and Restaurant
Warner Vineyards
………Kevin’s Tavern on the River

Leelanau Peninsula Wine Trail
Leelanau Peninsula AVA

Bel Lago Vineyards and Winery
Black Star Farms
………Leelanau Cheese Company
………Grocer’s Daughter Chocolate
Boskydel Vineyard
Chateau de Leelanau Vineyard and Winery
Chateau Fontaine
Cherry Republic Winery
Ciccone Vineyard and Winery
Gill’s Pier Vineyard and Winery
Good Harbor Vineyards
L. Mawby Vineyards
…………Sparkling Wine: Why Can’t We Call it Champagne?
Leelanau Wine Cellars
…………Knot Just a Bar
Longview Winery
…………Cedar Rustic Inn
…………Cherry Mead
Raftshol Vineyards
Shady Lane Cellars
Willow Vineyard

Old Mission Peninsula Wine Trail
Old Mission Peninsula AVA

Bowers Harbor Vineyards
………….Pinot Grigio vs. Pinot Gris: What’s the Difference?
Brys Estate Vineyard and Winery
Chateau Chantal
…………Experience the Old World Tradition of Grape Stomping
Chateau Grand Traverse
…………Ice Wine: a Labor of Love
Left Foot Charley
Peninsula Cellars
Two Lads Winery

Pioneer Wine Trail
Southeast Michigan

Burgdorf’s Winery
Cherry Creek Cellars
Lone Oak Vineyard Estate
Pentamere Winery
Sandhill Crane Vineyards
Uncle John’s Fruit House Winery
…………Hard Cider: Making Its Way into Michigan’s Wineries

Beyond the Trails

Jomagrha Vineyard and Winery
Krolczyk Cellars
Mackinaw Trail Winery
………..Experience the Upper Peninsula
Nicholas’s Black River Vineyard and Winery
Parmenter’s Northville Cider Mill Winery
Pleasantview Vineyards
Robinette Cellars
Stony Acres Winery
Tartan Hill Winery
Threefold Vine Winery
Wyncroft
Zafarana Vineyards

The Trail Ahead
Acknowledgements
Glossary
Bibliography
Photo Credits