MU - Summer 2021

michigan Uncorked VOL. 3 NO. 2 SUMMER • NEW WINE RELEASES • SUR LIE; IT’S SEDIMENTARY • COVID 21 — THE HEAT IS ON • CHARCUTERIE + BYOB • BLAUFRÄNKISCH — MICHIGAN’S NEXT BIG RED?

CONTENTS www.michiganuncorked.com 4 NEW WINES FOR SUMMER A number of Michigan wineries have bottled or canned new wines for summer. See if you have any favorites. 8 SUR LIE; IT’S SEDIMENTARY Sur lie, the practice of leaving the wine in contact with the lees, or sediment, can increase flavor and texture. 10 COVID 21 — THE HEAT IS ON Summer has arrived and Covid still lingers. Michigan wineries have undertaken a number of steps to ensure a safe and enjoyable experience for visitors to tasting rooms this summer. 14 CHARCUTERIE + BYOB With more people receiving Covid vaccinations, small gatherings are happening and the ubiquitous charcuterie board will make its appearance. But what to bring? What pairs well with meat? 17 BLAUFRÄNKISCH According to Wine Folly, this grape exhibits rich black fruit, contrasted by peppery flavors and boisterous acidity. It’s very food- friendly and it could be Michigan’s next big red. 19 BETWEEN THE VINES Sommelier Ellen Landis shares her latest tasting notes on some of her favorite Michigan wines. 2 | MICHIGAN UNCORKED Cover photo: Mawby sparkler Sunlight

MESSAGE FROM THE EDITOR ummer is just around the corner and Michigan wineries are still coping with Covid-19. We hope that wine enthusiasts and visitors to our state will be mindful of the challenges we all face and follow the protocols that our tasting rooms put in place for your safety. In this issue, we feature some of those protocols so visitors will know what to expect — Cortney Casey explains how tasting rooms are innovating to keep things fun and safe. Also in this issue, Jessica Zimmer takes a look at some new wines for summer. Needless to say, there are a lot of exciting new wines on the horizon! It’s a term that we hear quite often — sur lie — but what does it mean and how does it a ect the avor and texture of a wine? What are the risks and bene ts? Allison Bettin has the inside scoop on sur lie wines. As usual, our very own Sommelier Ellen Landis, CS, CSW shares her tasting notes on Michigan wines. With more people receiving Covid vaccinations, small gatherings are happening and the ubiquitous charcuterie board will make its appearance. But what to bring? What pairs well with meat? Madeleine Vedel just may have the answer. And, last but not least, we examine the entrance of Blaufränkisch into the red wine world of Michigan. It’s got a lot of people in the industry talking and could very well be something we can hang our hat on. Time, as they say, will tell. Cheers, Editor-in-Chief Jim Rink • Associate Editor Kim Schneider • Associate Editor Greg Tasker Contributing Writers Allison Bettin, Cortney Casey, Ellen Landis, CS, CSW, Madeleine Vedel, Jessica Zimmer michiganUncorked Vol. 3 No. 2 Summer 2021 iflfff

NEW WINES FOR SUMMER 2020 Vintage expected to be very good M BY JESSICA ZIMMER ichigan wineries have worked hard through the pandemic to introduce high-quality spring wines for release, from whites to rosés. As they navigate the state’s gradual reopening, they are exploring options such as outdoor tastings with tables far apart, vineyard hikes, and tasting room reservations for small parties. They are also sharing the spring wines through methods that have proved successful through the pandemic, including virtual experiences, carryout, delivery, shipping, and pickup. “The 2020 wines are going to be fantastic. We had a warm summer, with one sunny day after another. The wines promise to be better than those from 2019,” said Professor Michael Moyer, director of wine and viticulture technology at Lake Michigan College in Benton Harbor. Moyer said Lake Michigan Vintners, the winemaking program at the college, expects to o er a Marquette, a Sauvignon Blanc, and a Riesling this spring. “The Marquette is an early ripening, very dark pigmented variety. The Sauvignon Blanc will be delicious, avorful, and fruit-forward. 4 | MICHIGAN UNCORKED Continued on next page lf ff

The Riesling will be of high quality because rain came at good times last year, leaving it dry when grapes needed to ripen,” said Moyer. Lake Michigan Vintners is currently o ering outdoor wine tastings, indoor wine tastings, cheese pairings, bottle sales, and more at its tasting room and outdoor patio at the Welch Center. Lake Michigan College is abiding by social distancing and other safety precautions. “Our wine ights allow us to serve guests at a distance. Guests prefer this method of tasting because they get to pour at their own pace and enjoy the experience with friends and family. Guests can also take tasting ights to-go for the same price if they feel more comfortable tasting at home. We also have tables spaced to about 20 feet, so our tasting room is very distanced. We still have wine by the glass and bottle service too,” said Becca Sonday, program assistant for wine and viticulture at Lake Michigan College. Claire Lepine, marketing and FIZZ club manager at MAWBY Vineyards and Winery in Suttons Bay, said MAWBY’s 2021 spring releases include two canned bubblies, Tropic and Sunlight. The tea-infused, low-alcohol sparkling wines match the warm weather. Tropic is a blend of rosé wine, passion fruit, hibiscus and green teas. Sunlight is a white wine base infused with a proprietary blend from a local tea farm. \"We came out with these last year right when everything was shutting down. The response was incredible,” said Lepine. Lepine said winelovers were out and about last year. “Cans were a great way to bring the MAWBYness with them,\" Lepine said. Lepine said MAWBY and its sister winery on the same property, bigLITTLE Wines, highly encourage reservations. If guests are feeling spontaneous, seating is available on a rst come, rst serve basis. “We've got beautiful views and lots of room to spread out. People can feel safe and have a great time,” said Lepine. Michael Laing, director of operations at MAWBY Vineyards and Winery, said MAWBY’s 2021 releases, including “Gold,” a classic sparkling cuvée, will be out this fall. bigLITTLE Wines will release “Treehouse,” a white wine made from Pinot Noir, and “Underdog,” a 100 percent Gamay Noir in fall 2021. “The rst wine is a traditional method sparkling wine, having aged over two years in the bottle. It has a really crisp, dry quality to it. ‘Treehouse’ is our spin on Northern Michigan Pinot Noir. We make it by whole cluster-pressing the red grape to make a white wine. The Gamay Noir is a red wine aged for eight months in a variety of new and older oak vessels. It has excellent avor,” said Laing. 5 | MICHIGAN UNCORKED Continued on next page lfif ifif lflf ff

Laing said Michigan’s 2021 releases are promising because the rain came early in spring 2020. “The spring was hot, then humid. As we went into summer, we had great heat. That stopped in September and held us up on ripening. We didn’t pick the reds and the Rieslings until November because it got cool early,” said Laing. Laing said the 2020 growing season was similar to the one in 2018, “when we had a warm summer, it wasn’t extremely hot in the late season, but we saw good ripening into late fall.” Winemaker Tom Jaenicke at Charlevoix Moon winery in Charlevoix agreed, but said in the Tip of the Mitt AVA “we tend to harvest a bit early. That’s because mid October sees sleet, rain, and windy weather. We had a nice, heated summer from July through September. All bets are o in October.” At Charlevoix Moon Janice, is o ering seven di erent wines this spring. “The rst is a Riesling, estate grown on my vineyard in 2016. It’s the rst vintage, a dry or medium dry wine wine, with only 40 cases available. I will also share a Cayuga White, “Ooga Ooga Cayuga,” a medium dry sparkling wine with a great mouthfeel. It reminds you of a Sauvignon Blanc,” said Jaenicke. The third wine will be Marèchal Foch, a dry rosé with “a very nice, rich, hearty avor. It has notes of raspberry and currant,” said Jaenicke. Charlevoix Moon will also o er LaCrescent, a medium dry white wine “with a smooth mouthfeel and nish,”Traminette, a white wine grown in Atwood, and a spring release of Cabernet Franc from grapes grown in Atwood, “a nice, pleasing dry red wine,” said Jaenicke. “We’re also sharing Petite Pearl, a dry red wine” with notes of licorice and white peppercorn, said Jaenicke. Charlevoix Moon is o ering wine shipments, with a special price of $10 packaging price on orders of four or more bottles, and free delivery of four or more bottles within Charlevoix County. Andrew Backlin, winemaker at Modales Wines, said Modales will o er a Merlot-Rosé, “a light, provincial wine,” a Grüner Veltliner, a dry, Austrian-style white wine, Pinot Grigio, made from a blend of grapes grown on the Leelaunau Peninsula and the shore of Lake Michigan, Sauvignon Blanc, made from grapes grown on the shore of Lake Michigan, and a sweet Riesling, made from grapes grown on the Leelaunau Peninsula. 6 | MICHIGAN UNCORKED Continued on next page ff ff ifff lf ifif ffff ff

“We’ll also o er Chabourcin, Pinot Noir and Marèchal Foch, red wines of previous vintages, all of which are made from grapes grown on the shore of Lake Michigan,” Backlin said. He added that Modales is providing all of the wines except the reds and the Merlot-Rosé for the rst time. “In 2018 and 2019, a freeze took almost our whole vintage. We found new vineyards, and we’ve gradually been scaling up,” he said Modales Wines is currently o ering socially distanced tastings on its heated patio and in the vineyard. “We’re also continuing our virtual tasting series, which has been popular since March 2020, and will hold small-scale private events this spring,” said Backlin. Backlin said although 2020 was a unique year, in terms of changing safety protocols and visitor experiences, the “wild ride gave us more latitude to experiment.” “We’re sharing reds with higher alcohol and bigger tannins, that have better color and are more lled out than our previous reds. Our whites have lower acidity, higher alcohols, and are a bit richer. They’re more mouth- lling,” said Backlin. He said creating so many new “West Coast style” wines required Modales Wines sta to undergo new trainings to learn to learn to describe and sell them. “We started doing this over Zoom and are now able to do it in person. Modales Wines is rolling out its rst wine club, partly due to how much shipping we’ve been doing. All of the changes have created more interest in our wines, and allowed us to o er a more diverse range of wines than ever before,” said Backlin. ABOUT THE AUTHOR Jessica Zimmer is a news reporter, attorney, and educator based in northern California. She has worked in journalism for over 20 years. She covers  a wide variety of industries, including alcoholic beverage production, transportation, law, and the arts. 7 | MICHIGAN UNCORKED ffif ff ifif ff ifff

Making wine Sur lie BY ALLISON BETTIN Fine Champagne is often lauded for its toasty, brioche-like bouquet, the aromas of which separate these exquisitely made wines from lesser bubbly. It may seem like a stroke of magic that Champagne exhibits such complexity, yet these savory, bready notes — often accompanied by a rich, creamy mouthfeel — are consciously imparted by the winemaker in an age-old process called sur lie aging. Also known as ‘aging on the lees’, sur lie aging involves prolonged contact between a wine and the dead yeast cells (aka, lees) that settle to the bottom of its fermentation vessel after fermentation is complete. While most wines are separated from their lees at this point, some winemakers choose to keep the lees as a way of imparting layers of complexity into the wine. Winemaking consultant Matt Killman of Cool Climate Consulting explains that “over time the yeast cells break down into tiny parts and contribute things like polysaccharides (sugars) and amino acids to the wine, enhancing mouthfeel and texture.” Bâttonage, the process by which the fallen yeast cells are repeatedly stirred up from the bottom of the fermentation vessel, is often employed to enhance these e ects. According to Wine Spectator, sur lie aging originated in Burgundy, where winemakers used the technique to enhance the texture of wines made using their noble white grape, Chardonnay. To this day, aging on the lees is almost exclusively used in white wine production, and only with certain white wines (usually those with fuller body). Killman says that while “it may be a surprising element to nd in an otherwise fresh and fruity white wine, in a more oxidative and savory white, Nicole Triplett Photo by Marvin L. on Unsplash 8 | MICHIGAN UNCORKED Continued on next page if ff

it can add an extra element of mystique and intrigue.” Common examples include Chardonnay, Muscadet, Chenin Blanc, and Champagne. In these wines, sur lie aging often imparts two distinct elements that greatly enhance texture and avor. One is a yeasty aroma — often referred to as bready or toasty notes — that adds a savory touch to an otherwise fruit-driven wine. Champagne is the shining example of this addition. Secondly, aging on the lees also adds a rich, creamy texture that often helps to balance and enhance mouthfeel. Chardonnays made using this technique, for example, will inevitably have a fuller body than those made sans sur lie aging. Additionally, sur lie aging is sometimes employed during oak aging, the combination of which will yield a wine that has distinctive savoriness, including meaty, smoky avors. While sur lie aging can greatly elevate the complexity of such whites, there are other wines in which the technique is less commonly used. Rosé, for instance, rarely sees any sur lie aging because doing so would mask the fresh, fruity aromas that are the trademark of the classic rosé style. Sauvignon Blanc is another example of a crisp, fruity white that is often produced without lees contact, especially in the fruit-forward New Zealand style. However, many winemakers looking to bring added complexity to their Sauvignon Blanc will turn to sur lie aging (often in addition to malolactic fermentation), resulting in a wine that’s crisp yet rich in texture, and fruity yet savory, too. Despite the many attributes associated with aging on the lees, winemakers must use caution when employing the technique. “Extended contact with yeast cells without proper care can encourage sulphur compounds that are undesirable,” says Killman. This can result in “reductive” aromas including burnt matchstick, sulphur, and rubber. But in the vast majority of cases, wines aged sur lie are crafted with care so that their unique qualities can shine through. Killman says that “consumers looking for something a little o the beaten path but still within the con nes of conventional wine will enjoy a well made sur lies wine.” This is especially true for wine drinkers who already gravitate towards richer whites like Chardonnay and Champagne. As a fun taste test, pick up an inexpensive bottle of dry Italian Prosecco and a good bottle of dry Champagne. Taste them side by side, starting with the Prosecco. Note the wine’s fruitiness and its crisp, lean structure. Now taste the Champagne. The wine is noticeably richer and creamier, with a distinct bready aroma. Its complexity is vividly apparent next to the bright but rather one- dimensional Prosecco — all thanks to a little wine making magic in the form of sur lie aging. ABOUT THE AUTHOR Allison Bettin is a wine columnist and industry professional, with a Level III Award in Wine and Spirits from the Wine and Spirit Education Trust (WSET). She has been a passionate student of wine for the last decade. 9 | MICHIGAN UNCORKED ifff lflf

COVID 2021 The heat is on for Michigan wineries Lawn Bar at Brys Estate by Cortney Casey P re-pandemic, Michigan wineries knew exactly what to expect for summertime, and had tried-and-true processes in place to welcome the crowds. Then COVID turned hospitality on its head. Post-shutdown, socially distanced seating, mandatory face coverings and enforced capacity limits became the new norm overnight. But wineries quickly realized that the ability to safely and comfortably welcome guests while tackling pandemic-induced challenges demanded more than simply supplying hand sanitizer and spacing out tables. For many, it required a complete overhaul of their business models, work ow and physical layout. From solutions like requiring reservations to suspending traditional tastings, here’s how a handful of wineries around the state are changing things up in anticipation of their second summer amid a global pandemic. Trading spaces The creation of new and novel outdoor seating areas is one major silver lining. At Brys Estate Vineyard & Winery on Old Mission Peninsula, social distancing led to the rise of the Lawn Bar. “What was once an underutilized grassy area next to the winery became a very useful space for guests to spread out in the fresh air and enjoy glasses of wine and frosé,” says Taylor Lopiccolo, the winery’s hospitality manager. “The Lawn Bar was a great option for guests who planned to join us for only a short while, or were not able to book a table on the deck.” 10 | MICHIGAN UNCORKED Continued on next page lf













BLAUFRÄNKISCH by Jim Rink A One for the wheelhouse s recently as 15 years ago, Michigan was known as Riesling country in wine circles, not especially notable for its reds. But then came Pinot Noir, some Cab Franc, Merlot, the Minnesota wünderkind Marquette and now, Blaufränkisch. According to Wikipedia, Blaufränkisch is “a dark-skinned, late-ripening variety, which produces red wines that are typically rich in tannin and may exhibit a pronounced spicy character. The grape is grown across Central Europe, including Austria, the Czech Republic (in particular southern Moravia where it is known as Frankovka), Germany, Slovakia (where it is known as Frankovka modrá), Croatia, Serbia (frankovka), Slovenia (known as modra frankinja), and Italy (Franconia). It has been called ‘The Pinot Noir of the East’ because of its spread and reputation in Eastern Europe. In America the grape is also known as Lemberger, Blauer Limberger or Blue Limberger and grown in Pennsylvania, Washington state, Michigan, New Jersey, Idaho, New York, Colorado, Ohio, Virginia and California.” 17 | MICHIGAN UNCORKED Continued on next page

Encouraged by climate change, more Michigan winegrowers year. “They’ve had great results in the state of New York and it will are taking a chance on this vinifera grape, which does well in t in nicely with the style of wines that Nathaniel is producing,” he diverse terroirs and produces excellent wine, some say a said. superior wine. Left Foot Charley Winery’s 2016 Eden Hill Vineyard Blaufränkisch was a Je erson Cup winner in 2017, and “It’s a great varietal for the terroir we’re dealing with here,” said Aurora Cellars followed suit with their own Je erson Cup in Cariano. “We’ve got a large, sandy soil base in the area 2019 for their 2016 Blaufränkisch, which also earned 91 points interspersed with other soils,” he added. “We’ve got enough stone from wine critic James Suckling. to be similar to Burgundy.” Cariano said that despite the cold sensitivities that can be a According to Taylor Simpson, co-owner of Aurora Cellars, their challenge for vinifera, he likes the avor pro le of Blaufränkisch, “We could be better than anyone else (at making this wine)” Blaufränkisch grapes were already planted when they and is hoping that climate change will provide an edge for better purchased the property in 2015. consistency in quality vintages. “It thrives here,” she said, “We have hard, compact clay. Reds like Winemaker Nathaniel Rose goes one step further and says that Cab Franc, Merlot and Blaufränkisch do well in clay soil where Michigan Blaufränkisch has the potential to be superior to Old they get stressed a bit. Our winemaker Drew Perry made it for World and West Coast versions. “I attended the Lake Michigan years at Left Foot Charley. We expect it to become a agship Shore Wine Evaluation Workshop and there was a panel of three wine for Aurora.” Master Sommeliers conducting Old World benchmarks,” he said. “When we got to Lemberger, there was no comparison (to the Simpson says she likes the light spice, pepper and higher level Michigan versions).” of acid exhibited by the cool climate red. “It o ers a lot of layers,” she says. “Lends itself well to di erent types of cuisine. “We could be better than anyone else (at making this wine),” he Not super heavy. A lot of people enjoy it in the summer. It’s said. elegant, not cloying.” Rose added that Blaufränkisch is cold-hardy; it ripens early and She added that the wine will age 5-10 years in the bottle and, buds late, has high tannins and is darker, heavier and more full- true to its name, has bluish, purple hues. bodied than Pinot Noir. Other wineries that grow, or plan to grow, Blaufränkisch “I think we live in an interesting time in terms of climate change,” include, but are not limited to: Shady Lane Cellars, Bel Lago, said Cariano. “With a few degrees increase in temperature, cold Domaine Berrien and Nathaniel Rose. Charlie Edson at Bel Lago climate reds will be more consistent, and achieve more optimal said their Blaufränkisch has been in the barrel 3-5 years and ripening. Lemberger (Blaufränkisch) could possibly set itself apart. label approval is in process, with the wine expected to be It could de nitely become a premium wine. Consistency is key. released this summer. It’s up to Mother Nature. We have to position ourselves for the According to Tom Cariano, vineyard manager at Nathaniel future.” Rose, the winery expects to plant two acres of Lemberger next 18 | MICHIGAN UNCORKED if iflf if ffff lf ffff

Between the Vines Ellen Landis, CS, CSW Detroit Vineyards | Woodward & Vine 2019 Marsanne Lake Michigan Shore: The fragrance of sweet acacia owers lls the senses as this wine approaches the nose. It is mouthwatering, with layers of Oro Blanco grapefruit, quince paste, clemen nes, crisp pears, honeycomb, and underlying minerality. The texture is sa n-like, and the brisk acidity keeps it immaculately balanced through the long nish. SRP: $28 | Food pairing: Manchego cheese pu s | www.detroitvineyards.com St. Julian Winery | 2019 BR Mountain Road Riesling Lake Michigan Shore: The appealing wet stone aroma, that speaks clearly to Riesling, is charming. Flowing onto the palate are bright layers of ripe summer freestone peaches, fresh squeezed lime, honeysuckle, and a gentle pinch of fresh herbs supported by bracing acidity. Refreshing all the way through the upbeat nish. SRP: $21.99 | Food pairing: Grilled shrimp and peach salad | www.stjulian.com Bel Lago Vineyards & Winery | 2017 Gewürztraminer Leelanau Peninsula: The scin lla ng oral aroma really gets the juices owing with this layered and refreshing Gewurz. Mouth lling and precisely balanced on the palate as layers of lychee, lemon thyme, Ruby grapefruit sorbet, dried mango, and a touch of savoriness meld seamlessly. The persistent nish reveals a sugges on of ginger snaps. SRP: $16 | Food pairing: Penne pasta with smoked trout | www.bellago.com Youngblood Vineyard | 2019 Pe te Pearl Michigan: This dry red wine cra ed of the cold hardy grape Pe te Pearl delivers an invi ng aroma of skillet-roasted plums. The succulent palate oozes black cherry preserves, allspice, warm plum sauce, cedar, and a hint of anise e liqueur, supported by supple tannins. Fully avored yet light on its feet and well balanced through the cocoa-scented nal swallow. SRP: $20 | Food pairing: Braised duck over egg noodles | www.youngbloodvineyard.com Brengman Brothers | 2019 Riesling Kabine Leelanau Peninsula: From the moment you pop the cork, the striking aroma of this zesty o -dry Riesling is cap va ng. On the palate, crisp Granny Smith apples, slate-driven minerality, peach skin, lime zest, oyster shell, and blanched almonds create a lip-smacking explosion of avors dancing on the palate. Dis nc ve, impeccably balanced and vibrant beyond the last lingering sip. SRP: $24.95 | Food pairing: Crab claws with citrus/garlic bu er | www.brengmanbrothers.com Chateau Fontaine | 2018 Woodland White Leelanau Peninsula: This s mula ng gem is cra ed of 100% Auxerrois (a lesser known vi s vinifera grape that grows beau fully in Michigan). The oral aroma is heavenly, and the entry is bright and energe c. There is a wonderful freshness to this wine, which showcases layers of pineapple granita, lemon zest, peaches, Pippin apples, and elder ower, and it nishes with verve. SRP: $16 | Food pairing: Arc c char Meunière | www.chateaufontaine.com Hawthorne Vineyards | 2017 Gamay Old Mission Peninsula: An engaging aroma c of fresh spring owers greets the nose with this spirited Gamay. It is light and airy with a burst of red berries on entry. Elegant through the palate as juicy red raspberries, Santa Rosa plums, boysenberries, and strawberry jam join Valencia orange tones, shades of savory spice, and a nge of cinnamon candy on the zesty nish. SRP: $18 | Food pairing: Garlic bu er roasted chicken | www.hawthornevineyards.com 19 | MICHIGAN UNCORKED Continued on next page ttifitlfit itiflfitlfitittfitit ttititlfititff tt iflfttitittf it itififlflfitit if ffifititiflf

Mawby | Sparkling NV Talis Brut Leelanau Peninsula: This upli ing sparkling brut was cra ed in the tradi onal method (the rst sip will resoundingly convince you). Yeasty bread notes rise from the glass and con nue decora ng the palate. Crisp lemon-splashed apples, honeysuckle, Marcona almonds, and brioche interlace with bright acidity, and the ny bead persists through the everlas ng nish. SRP: $39 | Food pairing: Bacon wrapped oysters | www.mawby.com Chateau Fontaine | 2019 Semi-dry Gewürztraminer Leelanau Peninsula: The intense oral aroma c is expressive and leads you right in. Delectable on the palate, as avors of juicy sweet and sour star fruit, apricot nectar, honeycomb, and lychee jelly entwine with notes of rose petal and pomelo esh. The texture is lush while the wine maintains a mouthwatering quality through the li ed nish. SRP: $18 | Food pairing: Curried chicken thighs | www.chateaufontaine.com Bel Lago Vineyards & Winery | 2016 Cabernet Franc Leelanau Peninsula: A spice-driven aroma captures the senses, and the entry is alluring. This well-balanced wine o ers Montmorency cherries, plum and raspberry fruit at the core, with nuanced oak spices (34-month oak aging) and pleasing fresh ground black pepper weaving through the lively fruit avors. The tannins are approachable as this re ned wine heads to a vivid close. SRP: $48 | Food pairing: Roasted Cornish game hens | www.bellago.com Black Star Farms | 2018 Dry Riesling Michigan: Here is a savvy dry Riesling with a classic wet river rock, citrus blossom aroma at rst whi ; no ques on what is in this glass. River rock and citrusy notes remain focused on the entry, and marry harmoniously with fresh white peach, apricot, lemon-lime soda, melon, and a solid thread of minerality on the palate. Stylish and refreshing with a blast of lime zest on the sleek, enduring nish. SRP: $16 | Food pairing: Dungeness crab w/herbed bu er | www.blackstarfarms.com Detroit Wines | 2018 Woodward & Vine “EMCEE” Lake Michigan Shore: This expressive dry red blend, composed of 60% Merlot and 40% Cabernet Franc, opens with a deligh ully perfumed aroma. Juicy Queen Rosa plums, red currants, hints of minerality, graphite, spiced blueberry compote, and an underlying edge of earthiness thrill the palate. Elegant and pris nely balanced from rst sip to the memorable last one. SRP: $30 | Food pairing: Herb-dusted grilled lamb chops | www.detroitwines.com EDITOR’S PICK Aurora Cellars | 2016 Blaufränkisch Leelanau Peninsula: This spicy, peppery red has a lot of layers and lends itself well to di erent types of cuisine. Nice blue/purple tone. Elegant, but not cloying. Just the right amount of tannins and a hint of blueberry. Winner of 2019 Je erson Cup. SRP: $36 | Food pairing: Bratwurst and spaetzle. | www.auroracellars.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 [email protected] 20 | MICHIGAN UNCORKED ffff ifitft ttifitffif iflfff iftflflfitlf ifititititifittftf

Wine Folly If you can only a ord to have one reference book on wine in your home, this is it. Wine Folly, by Madeline Puckette and Justin Hammack, is an easy-to-use, a ordable guide for the everyday wine drinker. Paperback available at: amazon.com | MSRP: $14.71. Yeti Wine Tumbler While most things are better outdoors, it’s especially true of wine. But that simple pleasure demanded some serious engineering to ensure no pool deck, happy hour, or boat is hampered by broken glass. This 10 oz. Wine Tumbler is the YETI® answer to the wine glass and is available in stainless steel and DuraCoat™ colors. Available at yeti.com | MSRP: $24.99. This Might Be Wine Keep everyone in the household guessing. It’s co ee, of course, but even when you’re drinking your morning brew, there’s no reason not to look forward to the evening nightcap. Give everyone a laugh with this relatable insulated mug. Available at amazon.com | MSRP: $12.88. 21 | MICHIGAN UNCORKED ffff︎◀︎◀︎◀ff