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Chateau Grand Traverse has produced wine on the Old Mission Peninsula since 1974 and is now in its 2nd generation of leadership. The winery is noted internationally for its excellent riesling wines and has won several international competitions.

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The Wickwood Inn, a charming B & B snuggled in the heart of Saugatuck on Michigan's west coast, offers a range of cooking classes taught by the inn's owner and author of the bestselling Silver Palate cookbooks, Julee Rosso. These insightful classes fill quickly, and reservations are required, visit www.wickwoodinn.com for a complete class schedule.

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The boutique winery is asking fellow wine enthusiasts to provide hope through giving basic necessities to those who are affected by homelessness. Through the Stuff-A-Stocking campaign, participants can give a $25.00 tax-deductible gift to provide a stocking filled with hygiene supplies or hat/glove/scarf set to a child or adult struggling just to get by.

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Located in beautiful Southwest Michigan, our Tasting Rooms are just a short and scenic drive away, and a fun holiday shopping excursion where you can taste before you buy. Or for a shorter trip, shop online for our wine gift sets, plus many popular Round Barn products are available in select retail locations in Michigan, Illinois and Indiana.

Gift Guide Offerings - Award Winning Wines, Spirits and Microbrews
Pre-order these gift sets or create your own! *Call today for other our holiday gift ideas using our DiVine Spirits, Brandies, Microbrews and Dessert Wine products! All are available at our retail tasting rooms.

Turkey Trifecta Gift Set: Three of Round Barn Winery's best sellers, Cranberry, Gewurztraminer and Red Demi Sec, it's the perfect pairing for your Thanksgiving Feast. Makes a great hostess gift too!

White Christmas: A popular Christmas spectacular featuring three of our white wines, Pinot Gris, Gewurztraminer and Riesling. The perfect wine gift for any white wine lover.

Yuletide Reds: Includes three of our favorite red wines, Merlot, Redel Doux and Vineyard Red - it's a gift to put the red wine lover on your list in the Yuletide Spirit!

12 Days of Christmas: Give your Christmas elf a true sampling of The Round Barn Winery: 4 Reds, 5 Whites, 1 Fruit, 2 Desserts ...

"Twelve Snobs a-Sniffing; Eleven Casks a-Corking; Ten Crushers Crushing; Nine Vines a-Winding; Eight Charming Chardonnays; Seven Sommeliers a-Serving; Six Corkscrews Turning; Five Golden Sauternes; Four Hearty Cabernets; Three French Blends; Two Toasting Friends and a Pinot in a Pear Tree!"

Holiday Cocktail Recipes
Round Barn's experienced mixologists have created several mouthwatering seasonal cocktails to carry you through the holidays. Stop in to pick up everything you need to make delicious holiday cocktails at home. Round Barn will supply you with something for everyone's individual palate! Tempt your guest's sweet tooth with a frothy Cocoa Stout Peppermint Float or warm their souls with a glass of mulled spice wine. Perhaps a traditional eggnog is in order - however, this isn't your grandmother's punchbowl of 'nog! A selection of recipes are below. Photos available upon request.

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Recipes
North Pole Float: Beer Pint Glass, Scoop of Peppermint Ice Cream and fill with Round Barn Cocoa Stout garnish with Crushed Candy cane.

Holiday Spice: 3 bottles Apple Wine, 1 Mulling Spice bag, 1/4th cup each Light and Dark Brown Sugar, Steep 1 Hour (do not boil), add two cups DiVine Rum and serve warm or on the rocks.

Sugarplum Dreams: One part Free Run Balaton Cherry Wine, 2-3 parts Edel Doux, One part DiVine Bourbon; serve over ice ... Pleasant dreams!

DiVine Vineyard Tearini: Two oz Vineyard Tears Wine, 6 oz Divine Vodka, 2 olives, splash of olive juice, serve very cold in Martini glass.

Gingerbread Martini: 1.5 oz DiVine Vodka, 1/2 oz DiVine Brandy, 2 oz Gingerbread Coffee-Mate Creamer; shake with ice and serve with powder cinnamon to garnish.

DiVine Bourbon Eggnog: 1 cup DiVine Bourbon, 6 large egg yolks, 3/4 cup sugar, 2 1/2 cups milk, 1 teaspoon vanilla, 1/4 teaspoon nut meg
Mixing:
Start by beating the egg yolks and sugar in a medium saucepan. Slowly beat in 2 cups of milk. Cook over medium heat, stirring with a metal spoon until the mixture coats the back. Then, remove from heat and strain into a container. Stir in remaining milk, DiVine Bourbon, vanilla and nutmeg. For best results, cover and chill at least 8 hours. (or use store-bought eggnog!) Makes 4-6 servings.

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Click on www.roundbarnwinery.com for more information.

As Michigan's leaves hit peak color, residents and tourists alike travel the state snapping photos of blazing trees and visiting the growing number of vineyards. Today, Michigan is ranked as the nation's fourth-largest grape producer with a burgeoning industry of wine-grape growers and vineyards. But back in the 1970s, the majority of the state's vineyards were dedicated to juice-grape production.

That changed when G. Stanley Howell, MSU professor emeritus of horticulture, conducted successful trials with French/American hybrids and vinifera grapes and identified varieties that could thrive in Michigan's cold climate. According to an article in Vineyard and Winery Management, his work fueled the growth of Michigan's wine industry and in establishing MSU as a viticulture research institution.

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As the first Illinois restaurant to offer Michigan wine by the keg, owners TJ Callahan and Ferdia Doherty are pioneers of kegged local wine, the next logical step following the popular local food movement along with the trend towards local craft beers and spirits. "We wanted to find the best local wine to offer on tap and were impressed with the artisan juice Wally is producing at Domaine Berrien. We went through several barrel tastings before we decided on Domaine Berrien's Marsanne and Merlot to feature as our Farmhouse White and Farmhouse Red," says Doherty.

The Domaine Berrien wine is brought to Farmhouse via Fresh Coast Distributors in 20 liter disposable KeyKegs which when tapped, do not allow air to enter the container, keeping the wines fresh for months versus days in a traditional bottle. The KeyKeg also offers a reduced impact on the environment because of its recyclable components while eliminating the need for a return trip to the winery for refilling as needed with stainless steel kegs. "We're excited to partner with Farmhouse on their keg wine project and expose Chicagoans to Michigan wine. Our Midwestern, lake-influenced terroir is unique and we're producing excellent wines just across the water from one of the best food cities in the world, certainly a great pairing."

Farmhouse is a Midwestern tavern featuring Midwest beers, wine and spirits and locally sourced seasonal fare from Illinois, Michigan, Wisconsin and Indiana like venison beer bratwurst, stuffed pasties and a boneless short-rib sloppy joe. The tavern will also feature house made sodas, catsup and chips.

Fresh Coast Distributors specializes in bringing unique wine, spirits and beverages to consumers in Illinois. Advocates for "buying local", Fresh Coast seeks to support quality small craft and artisan products and the people behind them. www.freshcoastdist.com

Michigan State University (MSU), Lake Michigan College (LMC) and Northwestern Michigan College (NMC) are partners in the state's VESTA program, and Tom Smith, associate director of MSU's Institute of Agricultural Technology (IAT) in the College of Agriculture and Natural Resources, says this grant is good news for the industry.

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The winery, in their third year of retail production, is currently launching their out-of-state wholesale program. "Old Shore has been selling to Chicago residents since 2010 via direct shipment and we're pleased with the positive response to our product," states Owner, David Maki. "I've been a resident in the city for over 20 years and am thrilled that this food & wine mecca is in OSV's backyard. It's an incredible opportunity for the business to showcase our wine growing region and its close proximity to the Chicago area."

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"The great Amarone winemakers of Italy employ the appassimento technique," says winemaker Margaret Bell. "Removing some of the water from the grape by partial drying leaves an amazing juice of concentrated flavors. What we have done is translate those methods to the wonderful, aromatic white wines of the Leelanau Peninsula."

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The French Judge, Jean-Jacques Fertal, also took time to share his judge's notes and tease that the French wines had flags on them in the back room for the blind tasting. But of course, the competition takes pride in its integrity. Thank you letters stream in from winemakers and participants following the exciting night, thanking Harding's and their famed Wine Guru for such an amazing event.

The importance of our region competing against the French with a "Noble Red" such as Cabernet Franc is "history making," according to Terry Stingley, the Wine Guru whose passion drives the annual event. A local neighborhood grocer, "Harding's Friendly Market" helped Terry pick up the torch for Michigan's flagship wine Cabernet Franc and create this world class competition for World Class Wines.

The sentiment among the winemakers is the same no matter if they placed or not. Fourteen vintners represented Michigan and two represented the Chinon region of France, which has been producing Cabernet Franc for a millennium. Four wines placed last night with a tie for third place. The top six, however, were mentioned and recognized at the event, all Michigan.
At the end of the night it all came down to this ...

And the Winners of 2011 Cabernet Franc Harding's Cup "Best of" Challenge are:
5th place: Domaine Berrien Cellars 2002
4th place: Hickory Creek 2007
3rd place tie: Brys Estate 2007 & Free Run 2005
2nd place: Domaine Berrien 2005
1st place Cup Winner: Brys Estate Artisan Series 2007

Mark your calendars and save the date for Thursday, August 16, 2012, where we will challenge the 2010 vintage and see once again who will go home with the Harding's Cup, Michigan or France?

For more information and for press releases from past events, visit www.hardingswineclub.com. Interviews and images are available upon request.

Having grown up on the actual estate of their parents' Round Barn Winery, the brothers naturally followed in the family business. Five years ago, Chris and Matthew launched themselves into a new side project together -- this time, without their parents' guidance and influence. Free Run Cellars, founded in 2006, is the only second generation winery business within the Lake Michigan Shore Wine Country AVA.

Join the Moersch brothers on Saturday, July 30th for a fun-filled afternoon overlooking Free Run's tranquil pond and romantic vineyards as they raise a glass to five fruitful years in business.

The "Cellar-bration" will include the live music of Alligator Blackbird as they perform from 1 to 4 p.m. And as their gift to you, the party is free admission and free wine tasting all day. Plus, case discounts!

They look forward to celebrating their 5th anniversary together from 1pm to 6pm.

Free Run is located at 10062 Burgoyne Road in Berrien Springs, MI - 269-471-1737. www.freeruncellars.com

For more information, call Marie-Chantal Dalese at 231-534-5485.

The winery, owned by David and Dannielle Maki, is one of Michigan's newest. OSV launched its inaugural wine sales the end of April 2010 and initiated a 'Giving Back Program' with it. "We're passionate about producing fine wines," states David, "and we're also passionate about maintaining our core values along the journey. One of which is to always give back."

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The afternoon will include:

• Blessing from Pastor John Delger of Central Christian Church
• Special performance by Bluegrass band, Zellie's Opry House Band
• Julia Rothwell of US Apple
• Linda Jones of the Michigan Grape and Wine Industry Council
• Free wagon rides
• Door prize drawings

Robinette's will also offer its Centennial year special: a cup of cider and a donut for just 100 pennies. There will also be ice cream, homemade lunches, and wine tasting throughout the day.

Founded in 1911, Robinette's is a 5th generation, 125-acre year-round agricultural destination in northern Kent County -- celebrating its Centennial in 2011. In addition to the orchard and winery, Robinette's offers a cider mill, farm market, corn maze, horse-drawn wagon rides, mountain biking trail, bakery and full lunch menu. The 1800s Gift Barn features made in Michigan products, such as food items and fine art, as well as holiday decorations and custom-packaged gift boxes.

Robinette's holds memberships in the Michigan Apple Committee, Michigan Cider Makers Guild, Michigan State Horticultural Society, Kent Harvest Trails, Great Lakes Cider & Perry Association, Local First and West Michigan Tourist Association.

For hours, activities and more information, visit www.robinettes.com.

OFFICIAL FACEBOOK EVENT: www.facebook.com/event.php?eid=212893278740013

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Founded in 2003, the SitStayRead (SSR) organization brings teams of trained volunteers and certified dogs to inner-city Chicago schools and community facilities. Through a curriculum designed with the University of Illinois at Chicago (UIC) Center for Literacy, SitStayRead improves reading fluency, makes reading fun, and inspires children to become lifelong readers.

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Founded in 2008, the CFCA's cork recycling program, Cork ReHarvest, has led the cork recycling movement in the US and Canada, helping to collect and recycle some of the billions of natural corks that are produced each year. "We have worked very hard to develop a recycling initiative that would meet the challenges of removing billions of corks from our landfills, while keeping the corks carbon footprint as close to zero as possible," states Patrick Spencer, Cork Forest Conservation Alliance Director. "Equally important is our work to educate the public about the vital importance of preserving and protecting the Mediterranean cork forests."

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Tickets are available at any Old Mission Peninsula Winery on the days of the event or at www.chateauchantal.com. Contact 231-223-4110 for further information.

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Admission to the Showcase is $45 per person in advance, or $50 at the door. The gala will take place in the Grand Ballroom at the Radisson, from 6:00 to 8:30 p.m. Guests will enjoy a comprehensive selection of artisan wines from Michigan with lavish appetizers of local ingredients prepared by Chef Tim Budzinski, with the Matt Prentice Restaurant Group. Winemakers will be on hand to discuss their wines and provide additional information about their winery operations.

From 12:30 to 3:30 p.m., the Showcase will be open to restaurant, retailer and distributor staff. RSVP with your professional affiliation to Madeline Triffon at mtriffon@mattprenticerg.com.

The Michigan Grape and Wine Industry Council is pleased to highlight the event's tie-in with April as Michigan Wine Month, which honors the state's wide selection of quality wines and the wine industry's significant contribution to the economy. Michigan's 81 wineries welcome more than 1 million visitors to their tasting rooms each year, and Michigan's wine and grape industries contribute nearly $800 million to the state's economy annually.

The Radisson Bloomfield Hills is located at 39475 Woodward Ave., next to Northern Lakes Seafood Company, which is part of the Matt Prentice Restaurant Group. For more information about the Showcase event, visit www.michiganwines.com/showcase. To purchase discounted tickets in advance, contact the Michigan Grape and Wine Industry Council at 517-241-4468.

The Michigan Grape and Wine Industry Council is a 10-member panel that supports the growth of the grape and wine industry in Michigan. It is housed in the Michigan Department of Agriculture & Rural Development, which is the official state agency charged with serving, promoting and protecting the food, agriculture and agricultural economic interests of the people of the state of Michigan.

Chateau Chantal's bed and breakfast was among nine Michigan inns that collaborated with the Michigan Lake to Lake Bed and Breakfast Association and two other organizations to win the 2011 Governor's Award for Innovative Tourism Collaboration in the category of tourism marketing and promotion. The other two collaborators were Insideout Solutions, a Washington State web developer, and Travel Michigan. Four awards were given in four categories at the annual Governor's Conference on Tourism.

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Michigan's wine grape acreage is actually considered to be in its infancy when compared to states such as California, where European vinifera wine grapes were first planted in the mid-1800s. In comparison, the first recorded planting of vinifera grapes in Michigan was in 1969. Because wine grape growing is a relatively young industry in the state, Michigan grape growers are searching for the best methods to manage the growing of vinifera grape varieties so that the grapes will make wine people will enjoy.

For Paolo Sabbatini, Michigan State University (MSU) assistant professor of horticulture, specializing in viticulture, it is all about managing the balance between good grapes and healthy vines. Good management of the vine canopy improves fruit and wine quality, and involves the proper spacing of vines in the rows and proper distance between rows, as well as appropriate vine training, pruning, irrigation, fertilization and summer activities such as hedging of grapevines shoots, thinning of shoots out of the canopy and removing leaves.

"Managing a grapevine canopy plays a big role in developing ripe grapes in a cool climate like Michigan," he said. "This is true for two reasons -- the season here doesn't produce as much heat and sunlight as a state like California and the season is shorter, as well; late spring and early fall frost force the growers to speed up the vine annual cycle, compressed into only 120 to 140 days. We need to do all we can to make a grapevine canopy as highly efficient as possible. To ripen the fruit properly, none of the canopy can be wasted. Timely canopy management and vineyard management practices are pivotal factors to reconcile apparently incompatible challenges: produce good to excellent grapes at economically acceptable yield per acre."

Sabbatini is studying the timing of and effect that removing leaves around grape clusters (leaf pulling) has on grape ripeness, and the flavors and aromas in the resulting wine.

"Leaf pulling is all about changing the microclimate of the grape cluster," he said. "It creates more air circulation, and allows for better ripening, spray coverage and reduction of bunch rot."

Sabbatini was interested in finding the optimal time to do leaf pulling, because he noticed a great variation in the way growers dealt with the practice in the Michigan vineyards.

"Some growers do it early in the season, some do it late or some are not doing it at all," he said. "Our Project GREEEN study is looking at the best time to expose the clusters by leaf pulling in red grape varieties, such as Pinot noir, which is the most highly planted red vinifera variety in Michigan.

"If growers remove the leaves too early, then they are removing the 'working' leaves for the cluster that use the sunlight for photosynthesis (sugar production)," he said. "This is not good. But if it's done too late, then the skin of the grape berries is not used to the sunlight and gets burned. This can lead to the skins developing strange flavors in wine. Berry ripening depends on high temperatures and high UV, which aids in the production of anthocyanins and a better accumulation of phenolics, which wine makers like."

Pinot noir is a difficult grape variety to grow and vinify in Michigan. It is sensitive to bunch rot because the grapes are very tightly clustered and thin skinned. And in Michigan, there is a lot of rain in the fall near ripening, which means more chances for bunch rot. Sabbatini also looked at optimal timing of leaf pulling to reduce cluster compactness in Pinot noir.

"We found that when leaves are removed at bloom, the carbohydrates, fundamentally important for fruit set, are also removed. Consequently there is less berry set, making the grape cluster looser and less susceptible to bunch rot," he said. "We also tested this on Chardonnay, and found that leaf pulling before bloom had no effect on cluster compactness, but at bloom the berries per cluster were reduced, and there was a better grape skin to pulp ratio with the Chardonnay, which is good. Tests on grape skin to pulp ratio in Pinot noir are still being analyzed."

He also looked at optimal times for leaf pulling for ripening Pinot noir, and found there was no effect on ripening if the leaves were pulled very early, but there was a huge negative effect if leaves were pulled too late.

"Leaf pulling around veraison aided in ripening the clusters," he said. "Growers can also do cluster thinning at that same time."

As the demand for Michigan-sourced vinifera wine grapes increases -- and as wine production increases by 14 percent per year in the state -- there is tremendous potential, and a vast amount of work yet to be done.

"We have a lot to learn about vineyard management and making wine from the grapes grown in the state, in comparison to the thousands of years of winemaking history in Europe," Sabbatini said. "Because the industry is so young, there is still much to learn about what wine grape varieties can be grown here and the vineyard manipulation that needs to be done to grow grapes that make great wine."

Michigan's developing wine grape growing industry may face different challenges than other grape growing regions in the United States and around the world, but Sabbatini sees a lot of opportunity here.

"In this Great Lakes region, the lake effect on the climate is huge," he noted. "It is very well positioned to grow vinifera grapes well, because that lake effect helps lengthen the season. Strategically, Michigan wineries are also in a good position when it comes to the whole local food and wine movement.

"When I came here in 2007, there were 45 wineries," he added. "Now there are 70, and that is despite the dismal economy. People are still investing in this industry. I am very happy to see graduate and undergraduate students working with me for few years, leaving the viticulture program at MSU, and becoming employed by Michigan and U. S. wineries."

"Between the jobs, sales and agricultural tourism it brings in to the state, it has a huge economic impact that continues to grow," Sabbatini said.

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This exclusive 12-night wine cruise visits some of the best wine regions in the Mediterranean: Barcelona, Spain; Nice, France; Italy's Pisa, Rome, Naples and Venice; and UNESCO World Heritage sites Dubrovnick, Croatia; and Kotor, Montenegro.

Guests on this excursion will have the opportunity to mingle with Arganbright, Walter & Eileen Brys, representatives from Rodney Strong Vineyards and other leading wine experts as they travel from port to port.

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Shake off the winter blues at Saugatuck's Wickwood Inn on Michigan's west coast. Author of the popular Silver Palate cookbooks, Julee Rosso, is the owner of this charming B & B and offers weekend cooking classes. Reservations fill up fast and the next round of classes are scheduled for April 1-2. Rosso also conducts vintage champagne tastings every Saturday following a sumptuous brunch. For more information go to www.wickwoodinn.com.

Saugatuck's Kirby House Inn (www.kirbyhouse.com) also offers a culinary get-away package March 11-12 with a cooking class that gets dinner on the table at the inn plus tips for wine selection, serving and garnishing. Plan ahead for a special weekend April 15-16 when the Kirby House Inn serves up the Last Dinner Aboard the Titanic -- no cooking for guests, just a seven-course gourmet dinner and more. Saugatuck presents a weekend March 4-5 featuring select Michigan wines at four inns: Bayside Inn, Newnham SunCatcher Inn, Ivy Inn and Twin Oaks Inn. Get more information on packages at www.grandescapeinns.com.

Michigan's west coast offers even more culinary destinations with Kalamazoo's People's Food Co-op (www.peoplesfoodco-op.org) offering cooking classes that include Gluten-Free Grains (February 15) and Cooking with Greens (March 15). Kalamazoo's new Kurry Guru Kitchen will host an Indian Tapas Party on February 12 that includes cooking demonstrations. Visit the Kalamazoo Nature Center (www.naturecenter.org) to tap into the 46th annual Maple Sugar Festival March 12-13.

Michigan has 14,600 acres of vineyards making it the fourth largest grape-growing state in the country. With more than 80 wineries and vineyards, visitors can enjoy wine tours and events during every season. The award-winning Chateau Chantal (www.chateauchantal.com) on the Old Mission Peninsula near Traverse City offers international cooking classes as well as tours and B & B packages. You don't have to be a lodging guest to sign up for a class. This winter season learn about the techniques of French cooking on February 19, and Spanish cooking on March 5. Make time to visit other wineries in the area and throughout the state and take home some fruit of Michigan vines (www.michiganwines.com).

Traverse City will be hosting Winter, Wine and Wow! (www.winterwowfest.com) that runs February 18-21. The new event includes wine, food, art and entertainment on February 18. Michigan wines, ice wines, craft beers and plenty of tasty goodies will be available.

The Michigan State University Dairy Foods Complex in East Lansing is planning a three-day artisan cheese-making workshop March 7-9. Participants can learn how to make cheese and all about its ingredients, techniques and aging requirements. For anyone planning to go into the cheese business, this is the program to attend. To register, call 517-353-3175, ext. 134 or 229.

Foodies who visit southeastern Michigan can't get enough of Ann Arbor's Zingerman's Deli and Bakehouse (www.zingermanscommunity.com). For more than 25 years Zingerman's has been serving up great food and has been recognized for its culinary expertise by NBC's Today Show, New York Times, Inc. magazine, Chicago Sun-Times, Bon Appetit and more. This Michigan treasure offers a culinary program called BAKE! and BAKE-cations, which are weeklong and weekend cooking classes that include breakfast and lunch every day. Classes sell out fast and novices are most welcome. Upcoming sessions include Gluten Free: The New Frontier (February 15), The Power of Flour (February 19), Scrumptious Scones and Buttery Biscuits (March 1) and Who You Calling a Cream Puff? (March 3).

Check out nearly a dozen Michigan foodie tours at www.michigan.org.

The Michigan Department of Agriculture is leading the Michigan Culinary Tourism Alliance, an initiative to raise awareness about the economic benefits of promoting Michigan as a culinary destination. Key partners in the Alliance include Travel Michigan, the Michigan Restaurant Association, the Michigan Grape and Wine Industry Council and the International Culinary Tourism Association. Funding for the project was provided by the U.S. Department of Agriculture. More information about the Alliance is available at www.michiganwines.com/CulinaryTourism.

Travel Michigan, a division of the Michigan Economic Development Corporation, is the State of Michigan's official agency for the promotion of tourism. Travel Michigan markets the state's tourism industry and provides valuable visitor information services. For Michigan travel news and updates, go to michigan.org.

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"Michigan Travel Ideas is both a useful guide and a don't-leave-home-without-it magazine filled with informative stories and wonderful photos, insider tips and resources for mapping out a short getaway or extended vacation," said George Zimmermann, Vice President of Travel Michigan, a business unit of the Michigan Economic Development Corporation.

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The app, released Dec. 14 and available for download for $2.99 in the iTunes store, features profiles on all of Michigan's 75+ wineries, along with photos, contact information, maps, tasting room policies, links to related content (such as videos, articles and podcasts) on the MBTB website and lists of MBTB-recommended wines to try. Created in conjunction with Sutro Media, the app will be updated regularly to add incoming wineries, greater detail and more photos.

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Travel beyond these two culinary hot spots and you'll find an abundance of delicious destinations scattered throughout the state. From pasties in the U.P. to peaches along Michigan's West Coast, apple cider to award-winning wine, newly created regional "Foodie Tours" at www.michigan.org will put you on the road to satisfy the foodie in you.

Each region's tour features a map directing travelers to a variety of food-related experiences, including farmers markets, restaurants, cider mills, bakeries, wineries, breweries, ice cream shops, and so much more. Some traveler favorites include:

• Sign up for a Culinary Weekend at The Farm House in Port Austin and be immersed in a hands-on cooking course that wraps up with a six-course dinner.
• The Henry Ford in Dearborn offers a helping of history with your meal at the Eagle Tavern where authentic food from the era is presented by servers in costume.
• The State Room, located near the campus of Michigan State University in East Lansing, changes their menu seasonally to use the freshest local ingredients; and they have an impressive selection of local wines (more than 100) to accompany your meal.
• The Sawyer Garden Center, near the Michigan-Indiana border in Southwest Michigan, isn't your run-of-the-mill garden store. Alongside bedding plants, hanging baskets and garden tools, you'll find fresh produce in season, as well as local wines and fresh-baked bread throughout the year. On weekends, you can enjoy cooking demonstrations focusing on local ingredients.
• Hop on a cruise across Saginaw Bay to dine at the historic Charity Island Lighthouse and you'll be treated to a lively presentation of the history of the site while enjoying dinner prepared with local ingredients.

The Foodie Tours were created using a U.S. Department of Agriculture Specialty Crop Block Grant awarded to the Michigan Department of Agriculture to develop markets for specialty crops by capitalizing on the growing consumer trend of seeking regional wine and food travel experiences. The tours also help to facilitate partnerships among key specialty crop producer groups and members of the hospitality and tourism industry.

The "specialty crops" highlighted in the tour destinations include: apples, peaches, herbs, wine grapes, blueberries, asparagus, cranberries, honey, hops, cherries, maple syrup, and more. For more information about culinary tourism in Michigan, visit www.michiganwines.com/CulinaryTourism.

Consumers and foodies can read Midwest Living's "Best Food Towns," by visiting their website at www.midwestliving.com and search for "best food towns."

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Pictured (L-R): Mike DuBois and Mic Zanotti, tasting room staff, with new bottlings

Corum, the first professional commercial female winemaker in Michigan, just graduated from Purdue University-Indiana University in West Lafayette, IN, with a Master of Science degree in Food and Agribusiness Management. In November, she will complete the MBA portion of her degree.

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"Helping ensure a strong, viable agriculture economy has long been one of MDA's top priorities," said Koivisto. "Our agri-food sector continues to be an economic bright spot and these grants will fuel that effort and will be instrumental in developing or expanding specialty crop production activities in Michigan."

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"We are thrilled to again receive this industry recognition for the Pure Michigan campaign," said George Zimmermann, Vice President of Travel Michigan, a business unit of the Michigan Economic Development Corporation. "This recognition comes on the heels of Forbes naming Pure Michigan one of the ten best tourism promotion campaigns of all time."

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Most of the grapes for the line are grown either in the nearby estate vineyards of Peninsula Cellars or the 3-acre Bonafide Vineyard -- one of many properties in the area developed by peninsula natives and childhood friends Jon Carlson and Greg Lobdell. Their desire to collaborate with like-minded, passionate and talented people led them to build a partnership with another Old Mission Peninsula childhood friend and classmate - local grower and Peninsula Cellars winemaker, John Kroupa. Although the men have been friends since the ripe age of 7, it has been over the past three years that they have cultivated their relationships to produce the award-winning Bonafide brand.

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Chateau Chantal has been growing the Malbec varietal of grape and making wine in the Lujan de Cuyo region of Mendoza, Argentina since 2004. Mr. Johnson has overseen the project since inception and travels to the country three times a year to attend to winemaking and business duties.

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Top award winners from Black Star Farms include:

• Best of Class Dry White: Black Star Farms - 2009 Arcturos Pinot Gris
• Best of Class Semi-Dry White: Black Star Farms - 2009 Arcturos Riesling
• Best of Class Sparkling Wine: Black Star Farms - 2008 Sparkling Wine
• Double Gold: 2007 A Capella Pinot Noir

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"This statewide listing of farm markets, U-pick operations, cider mills and much more is the perfect pocket guide for those looking for farm fresh Michigan produce and specialty food products like jams, jellies, baked goods, ice cream, maple syrup and honey," said Don Koivisto, director of the Michigan Department of Agriculture (MDA). "The directory also helps locate family friendly activities down on the farm, such as hay rides, petting farms, fishing ponds, corn mazes, and riding stables."

The 2010 directory was created by the Michigan Farm Marketing & Agri-Tourism Association (MI-FMAT) in partnership with Julian Vail, LLC and Farm Bureau Insurance. Copies of the directory are available free of charge at all Michigan Welcome Centers and at nearly 450 Farm Bureau Insurance agent offices across Michigan, as well as county Farm Bureau offices.

"Farm markets and agri-tourism are an important part of the agriculture industry in Michigan," said Jim Robinson, executive vice president of Farm Bureau Insurance. "As Michigan's Insurance Company, we are proud to support efforts that promote homegrown Michigan products. This directory is a guide to having fun on the farms and in the rural communities of our great state."

The directory has more farm market listings than last year's, features an alphabetical index, and has a regional tab design to help customers find the markets and products they are searching for. It also features 16 full-color pages and an availability chart showcasing when the various types of fresh Michigan fruits and vegetables produced are in season.

"The Michigan Farm Marketing and Agri-Tourism Association is proud to provide this directory for our customers," said Steve Tennes, MI-FMAT board president and operator of The Country Mill in Charlotte. "Michigan farm marketers are gearing up for a terrific season, and look forward to welcoming visitors to their farms to share our high quality, locally grown food and agricultural products and unique on-farm experiences."

In addition to the printed directory, farm listings can be accessed via a searchable database on MI-FMAT's Web site at www.MichiganFarmFun.com. Links to the electronic directory are also accessible from MDA's agricultural tourism Web page at www.michigan.gov/agtourism, the Farm Bureau Insurance Web site at www.farmbureauinsurance-mi.com, and the Michigan Farm Bureau Web site at www.michiganfarmbureau.com.

For the Farm Bureau Insurance agent nearest you, visit www.farmbureauinsurance-mi.com. For more information about MI-FMAT and its mission and services, visit www.MichiganFarmFun.com.

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Equipped with award winning Rieslings and a new logo representing the hand as the "State of the Riesling" Northern Michigan winemakers will rendezvous with a purpose to highlight their success with this noble grape variety. As a co-sponsor of the event the wineries will be providing wine for one of the lunch programs, serving the region's wine to more than 250 participants.

When asked about the event, Sean O'Keefe, winemaker at Chateau Grand Traverse elaborates that "a number of Northern Michigan winemakers have been working for many years to create what they believe to be a true regional style. We are excited to be participating in this event, and look forward to presenting our wines alongside the classic Rieslings of Germany, Austria and Alsace. This is a fabulous opportunity for us to show that not only 'can' we grow Riesling in Northern Michigan, but that we can do so at the highest international level."

The event will be held on July 11, 12 and 13th and is hosted by North America's premier Riesling producer, Chateau Ste. Michelle of Washington state and Ernst Loosen of Germany's renowned Dr. Loosen estate.

Information about Northern Michigan wineries participating is below:

Bowers Harbor Vineyards is a family run winery surrounded by epic views of Lake Michigan's historic Bowers harbor. Our cool climate region produces dynamically expressive varietal wines.

Black Star Farms is a unique agricultural entity that features three tasting rooms, two winery production facilities, a distillery, B&B Inn, and equestrian facility. The winery is proud to represent the viticultural diversity of the Northwest Michigan region.

Chateau Grand Traverse has moved into its second generation of family winemaking -- and has grown to be one of the largest Riesling producers in the Eastern United States. Riesling is the winery's passion, and it has been a tireless promoter of the variety as the Old Mission Peninsula's signature grape.

Left Foot Charley is a winery located in the Village at Grand Traverse Commons. The winery works with 14 local growers exclusively to provide the highest quality fruit for their varietal and blended wines.

Peninsula Cellars is a family run winery located on the Old Mission Peninsula. Their philosophy toward wine making is minimalistic, allowing the regional expression of the fruit to come through.

2 Lads Winery is a 10,500 square foot facility located on 58 acres on the Old Mission Peninsula. They specialize in cool climate red and sparkling wines.

In addition, the wines of Bel Lago and Chateau Chantal will be represented by Linda Jones, of the Michigan Grape and Wine Industry Council, as it is acting as co-sponsor for the Michigan portion of the event.

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The new M. Lawrence sparkler from L. Mawby is a blend of equal parts riesling, traminette, and cayuga tank fermented in a cuve close system, and finished with a demi sec dosage of 4% sugar. With great aromas of ripe fruit, balancing acidty, full flavors and a sweet finish this fruity, flavorful sweety can be enjoyed on it's own, or with a variety of foods.

Most importantly, says Larry Mawby, "Detroit is to be enjoyed while celebrating the economic revival of Detroit. Now that an appropriate sparkling wine exists for celebrating the good times in Detroit, we're confident that good times in Detroit will appear in ever greater numbers. A crowd scene, if you will, of goodness and love and prosperity that will be/is Detroit, Michigan [or any Detroit, anywhere] in the 21st century."

About L Mawby
L Mawby has produced estate grown and bottled Leelanau Peninsula wines since our first crush in the fall of 1978, and now make entirely methode champenoise and cuve close method sparkling wines. Many wines are from their estate vineyards; however, they are producing wines from grapes purchased from other vineyards and small growers. Current annual production is around 10,000 cases, allowing small lots made with minimal handling.

All L. Mawby sparkling wines are made using the methode champenoise, and are aged in the bottle before disgorging, with many cuvees being given 3 or more years of tirage aging. M. Lawrence sparkling wines are produced in the cuve close method, are given less aging, and are less costly than the method champenoise sparkling wines.

L Mawby is located in Suttons Bay, Michigan, on the Leelanau Peninsula, just a few short minutes from Traverse City and is the area's only winery offering sparkling wines exclusively. The tasting room is open daily May through October, from noon to 6 p.m. Monday through Saturday and noon to 5 p.m. on Sunday. Winter hours from November through April are Thursday to Saturday from noon to 5 p.m. Visit www.lmawby.com for more information.

L Mawby Wines are distributed throughout Michigan's lower peninsula and western upper peninsula by Great Lakes Wine & Spirits; the eastern upper peninsula and Mackinac Island is served by Marchetti Distributing.

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The grants, ranging from $10,000 to $75,000, enhance the competitiveness of the state's specialty crops, including, but not limited to: research, promotion, marketing, nutrition, trade enhancement, food safety, food security, plant health programs, education, increased knowledge and consumption, increased innovation, improved efficiency and reduced costs of distribution systems, environmental concerns and conservation, product development, good agricultural practices, good handling practices, and good manufacturing practices.

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Master Sommelier Claudia Tyagi; Wine Director Rick Rubel, Charleston Grill; and wine consultant Chris Cook guided more than 70 participants through an educational process of evaluating wines, recognizing flaws, and comparing wines against varietal character in the all-day event, which was part of Southwest Michigan Horticulture Days.
[url="docs/PressReleases/msu_wine_tasting.pdf",title="Southwest Michigan Wine Evaluation",target="_blank",track="1"]
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As soon as summer 2010, students may begin coursework toward a new viticulture certificate offered by MSU, with an option to complete an associate degree from NMC. Students will enroll through the MSU office at NMC's University Center. All classes will be offered online or in Traverse City.

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The weekly menu at Hearth & Vine draws on ingredients produced on the farm, including pork and lamb, fresh eggs, 9 Bean Rows hoop house vegetables and hearth baked breads, and of course, Leelanau Cheese Co. cheeses and Black Star Farms wines. It's truly a celebration of agriculture.

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"The program allows us to leverage federal and private resources to develop and enhance Michigan's dynamic agriculture industry," said Koivisto. "We encourage Michigan food and agriculture organizations to take advantage of this opportunity to expand their programs."

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The statewide cooking competition fundraiser was held in late October at the Red Salamander in Grand Ledge and featured 11 entries. More than 100 people attended the competition to sample the homemade soups and stews as well as a variety of Michigan wines, hard ciders and beers that complemented the food entries.

Proceeds from the competition support the Michigan Envirothon Program, a non profit statewide environmental competition giving high school students outdoor, hands-on experience with nature, agriculture and the ecology surrounding it.

"We are extremely proud of our first effort for this fundraiser," said Ginger Bardenhagen, Michigan Envirothon Board fundraising chair and resource analyst for MDA's Environmental Stewardship Division. "All the stoups were fabulous. The beers, wines and hard ciders added to the festive atmosphere, and the crowd was great. We fully expect an even greater turn-out next year."

Sustainable stoup is a soup or a stew created by individuals or restaurants in which 75 percent of the ingredients' volume is from Michigan. Competition categories included 100 percent local, allergen friendly, organic, youth and vegetarian. The statewide cooking competition was open to individuals and restaurants in Michigan, with a focus on local, sustainably raised foods.

Winners were selected by a panel of guest judges, including: Pam Aughe, RD, recipe editor for edible WOW magazine in Southeast Michigan; Linda Hundt, owner, Sweetie-licious Bakery Café, DeWitt; Martha Ryan, owner, Martha's Leelanau Table, Suttons Bay; and Chef Eric Villegas, cookbook author and host of the Emmy-award winning series, Fork in the Road. Competition attendees selected the People's Choice award winner. The winners in each category were:

Overall winner: Walldorff Brew Pub and Bistro, Hastings, "Veggie Mulligatawny"
100 percent local: Summer Foster, Lansing, "Hold the Cheese Please Potato Soup"
Vegetarian: Walldorff Brew Pub and Bistro, Hastings, "Veggie Mulligatawny"
Organic: Mind, Body and Spirits, Rochester, "Winter White Bean Cassoulet"
Allergen Friendly: Mind, Body and Spirits, Rochester, "Winter White Bean Cassoulet"
Youth: Starr Commonwealth Montcalm School, Albion, "Vegetable Sensation"
People's Choice: DeYoung's Fore Seasons, Hartland, "Sporktacular Chili"
Best Individual: Summer Foster, Lansing, "Hold the Cheese Please Potato Soup"
Best Restaurant: Walldorff Brew Pub and Bistro, Hastings, "Veggie Mulligatawny"
Best Stoup Name: Summer Foster, Hastings, "Hold the Cheese Please Potato Soup"

The Michigan Sustainable Stoup Competition was hosted by Michigan Envirothon and the Select Michigan Program. The C.S. Mott Chair of Sustainable Agriculture at Michigan State University was a Gold Sponsor for the event. Silver Sponsors included Sustainable Michigan Endowed Project, Consumers Energy and The Nowlin Chair of Consumer-Responsive Agriculture at Michigan State University. Bronze Sponsors included the Michigan Grape & Wine Industry Council, Michigan Farm Bureau, and Michigan Agriculture Environmental Assurance Program.

For more information on the Michigan Envirothon Program and to learn how you can get involved locally, visit: www.michiganenvirothon.org or contact Ginger Bardenhagen at michiganenvirothon@gmail.com.

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"When picking up your Thanksgiving groceries, don't forget to include the delicious foods grown and processed right here in Michigan as part of your holiday feast," Koivisto said. "Ingredients in traditional family recipes and family meals are among the 200 agricultural commodities grown right here in Michigan, all of which are integral to the state's $71.3 billion agricultural economy."

Selecting Michigan-made and grown products helps ensure the freshness and nutritional value of a meal as these local products spend less time traveling to the table. Some Michigan items to remember to purchase are turkey, potatoes, cranberries, pie, ice cream, cheese, wine and the list goes on and on.

"MDA's Facebook page will be showcasing a list of recipes featuring Michigan products to round out your meal," said Koivisto. "From making your stuffing with Michigan breads, celery and onions or a tasty pie with Michigan apples or pumpkins - the possibilities are endless."

Michigan wineries produce several styles of wine that complement the traditional Thanksgiving feast. A semi-dry Riesling or Pinot Grigio will pair well with slightly sweet components of the meal like sweet potatoes and cranberry sauce. A drier Riesling will go perfectly with any turkey stuffing.

"In today's economy, consumers can help keep dollars working for Michigan by choosing locally grown and made products," said Koivisto. "In fact, if every Michigan family spent just $10 a week on locally grown foods, it would keep nearly $40 million working right here in the state."

In addition to choosing Michigan products, it critical that families follow these quick tips to ensure a safe and delicious Thanksgiving meal:

Turkey Preparation Tips

• Stuffing a turkey is not recommended for optimum safety.
• Pre-stuffed frozen turkeys shouldn't be thawed before cooking and closely follow package directions. Using a meat thermometer, the temperature at the center of the stuffing must reach a minimum of 165 degrees F.
• If buying a fresh turkey, be sure to purchase it one or two days before cooking.
• Never defrost food on countertops, use a refrigerator or cold running water.
• A thawed turkey should only be refrigerated for one to two days. (For every five pounds of turkey, allow about 24 hours of thawing time in a refrigerator or cold running water.)
• Using a meat thermometer, the temperature of the whole turkey should reach a minimum internal temperature of 165 degrees F in the innermost part of the thigh and wing and the thickest part of the breast.

General Guidelines

• Start with the basics - always wash hands with warm, soapy water for at least 20 seconds before, during and after handling food.
• Use separate utensils, cutting boards and serving dishes for raw and cooked foods, and wash thoroughly with warm, soapy water before re-using.
• Never leave perishable food out of the refrigerator for more than two hours.
• Keep cold foods cold and hot foods hot.

For more information regarding the Michigan commodities or for additional food safety tips, visit www.michigan.gov/mda or www.michigan.gov/foodsafety.

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Calling all knitters and crocheters! From now through December 12, the winery is collecting wine bottle hats or hat & scarf sets. They're a great way to use up little bits of yarn in your "stash."

Starting at Sandhill Crane Vineyards' Holiday Open House on December 12, the winery will offer the hats and hat/scarf sets when customers purchase a bottle of our wine. They are free with a donation to Warm The Children. The hats or hat/scarf sets are great to dress up a gift bottle of wine, or decorate your home for the holidays.

If knitters would like to create hats or hat/scarf sets as a donation to Warm The Children, several free patterns are available online:
Chilled Wine Garb (pdf) - http://knitsburgh.files.wordpress.com/2008/12/chilledwinegarb2.pdf
Miniature Hats - www.knittingonthenet.com/patterns/holminihats.htm
Innocent Hats (pdf) - www.innocentdrinks.co.uk/supergran/howtoknit/hatpattern_2006.pdf
Wine Hat & Scarf - www.craftster.org/forum/index.php?topic=218683.0

The project is based on "The Big Knit," an annual charity fund drive in the U.K. for Innocent Drinks - www.innocentdrinks.co.uk/thebigknit/.

If knitters would prefer printed patterns, please contact the winery at 517-764-0679 to pick one up. Yarn is also available -- just call ahead.

Notes regarding purchases: One set per person. First come, first served. Minimum donation: $5.

For more information, email heather@sandhillcranevineyards.com or call 517-764-0679.

About Sandhill Crane Vineyards
Tucked in amongst their vineyards in eastern Jackson county, Sandhill Crane Vineyards produces award-winning wines from their own grapes, apples, and pears, along with other Michigan fruits, honey, and maple syrup.

Family owned and operated, this young winery uses only the finest local produce for their handcrafted wines. Made lovingly in small batches, the tasting list includes well-balanced acidic white wines, rich reds, flavorful fruit wines, and delicious sweet-tart dessert wines. All wines are made on the premises.

Stay Tuesday, Wednesday, or Thursday night for $150 and $25 from each stay will be donated to our Salvation Army adopt a family.

Military Special: $100 per night any night of the week. Show your military ID to receive this exclusive rate.

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MSU's Institute of Agricultural Technology offers certificates in several agriculture-based programs, but does not offer an associate's degree. Lake Michigan College offers the associate's degree, but does not offer the specific programs available only through the IAT.

The partnership between the two will see two programs added: a viticulture program and an applied plant science program. The applied plant science program offers concentrations in commercial horticulture operations, landscape horticulture, and commercial turfgrass operations.

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In response to the White House's recent report on stimulus spending as it relates to creating and saving jobs, a boutique winery in Southwest Michigan agrees that the new administration is on track. The Round Barn Winery, Brewery and Distillery, located in the state with the highest unemployment rate, is seeing its most fruitful year since opening in the early 1990s. Owner Richard Moersch, along with his two sons Matthew and Chris, want to tell their story of success in the midst of all the skepticism and gloom regarding the state of the economy.

The Round Barn Winery's small business loan fees were waived during recent government stimulus activity which enabled the Moersches to reinvest the money that would have gone to the bank executives, back into their business this year. "2009 has seen the largest growth in our company since opening over 17 years ago. We have more than doubled our employees, reinvested in construction improvements to our tasting rooms, expanded our production lines, planted more vines and within the past few months, put three unemployed family members to work fulltime," states Richard Moersch.

To date, the winery grew from only 10 employees in January of 2009 to nearly 50 today. Because of all their construction facelifts to the estate this year, they have also done their part in keeping construction workers and delivery truck drivers at their jobs, too.

"Through the government-supported SBA loans, our business has been able to fund major renovations, putting multiple Michigan contractors back to work. We have also been seeing a strong spike in patrons visiting the winery this summer and autumn because they're sticking closer to home." Because visitors are turning to daytrips and weekend getaways from Chicago, South Bend, Indianapolis and Grand Rapids, regional agritourism is up, which has resulted in several new employees being hired. "Many of our employees coming from areas hardest hit by the recession like Flint, Michigan. Our 2009 staff on payroll has more than doubled from the same period of 2008."

To learn more about how the new government's stimulus plan is helping Round Barn Winery, Distillery and Brewery, please contact Colleen Ryan at Traffic PR & Marketing, Inc. at 773-791-1809.

The State of Michigan reigned supreme in 2009 with the overall winning wine (Longview Winter Ice 2007) and four of the top five ranked wines.

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"Michigan's bounty and beauty is never more apparent as it is during autumn and the peak of fall harvest," said Koivisto. "You can experience Michigan's autumn magnificence first-hand by visiting a farm market, cider mill, corn maze, winery, or pumpkin patch near you."

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Ten years ago Black Star Farms co-founders Kerm Campbell and Donald Coe developed a vision to create a world class winery and agricultural tourism destination that captured the "essence" of the surrounding land and lakeshore. The vision quickly became a reality and today we have expanded in all aspects of our company including the winery, retail tasting rooms, B&B Inn, farm property, vineyard café, and special events.

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This is an amazing true tale of one woman's life and her relationship with family, friends, Jesus, and cooking. The cookbook story leads you through Nadine's winding road beginning with life in 1932 on a Michigan farm, to 22 years as a home-economics teaching nun, life in Detroit as a wife to a former Catholic priest and mother, and a move to Northern Michigan as a winery and B&B founder.

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Michigan's top pink wine? 2008 Forty-Five North Rosé, made from Pinot Noir grapes grown on Leelanau Peninsula, which earned the panel's top mark of 90 points.

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"This statewide listing of farm markets, U-pick operations, cider mills and much more, is the perfect pocket guide for those looking for farm fresh Michigan produce, and specialty food products like jams, jellies, baked goods, ice cream, maple syrup and honey," said Don Koivisto, director of the Michigan Department of Agriculture (MDA). "The directory also helps locate family friendly activities down on the farm, such as hay rides, petting farms, fishing ponds, corn mazes, and riding stables."

The 2009 directory was created by the Michigan Farm Marketing & Agri-Tourism Association (MI-FMAT). Copies of the directory are available at all 14 Michigan Welcome Centers and at Farm Bureau Insurance agencies across the state.

The directory has more farm market listings than last year's, features an alphabetical index, and a regional tab design to help customers find the markets and products they are searching for. It also features 16 full-color pages and an availability chart showcasing when the various types of fresh Michigan fruits and vegetables produced are in season.

"The Michigan Farm Marketing and Agri-Tourism Association is proud to provide this directory for our customers," said Steve Tennes, MI-FMAT board president and operator of The Country Mill in Charlotte. "Michigan farm marketers are gearing up for a terrific season, and look forward to welcoming visitors to their farms to share our high quality, locally grown food and agricultural products and unique on-farm experiences."

In addition to the printed directory, farm listings can be accessed via a searchable database on MI-FMAT's Web site at www.MichiganFarmFun.com. Links to the electronic directory are also accessible from MDA's agricultural tourism Web page at www.michigan.gov/agtourism, the Michigan Farm Bureau Web site at www.michiganfarmbureau.com, and the Farm Bureau Insurance Web site at www.farmbureauinsurance-mi.com.

For the Farm Bureau Insurance agent nearest you, visit www.farmbureauinsurance-mi.com. For more information about MI-FMAT and its mission and services, visit www.MichiganFarmFun.com.

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The wine, named "Legacy" in honor of the Conservancy, is a slightly fruity dry white blend of locally grown chardonnay and vignoles grapes. Legacy was developed in honor of the Legacy Land Conservancy, dedicated since 1971 to protecting the forests, fields, wetlands, and rivers of southern Michigan, where the Sandhill Crane Vineyards calls home. Each purchase of Legacy will help benefit the Legacy Land Conservancy - protecting local nature and farmland, today and forever.

The new wine was introduced at the "Legacy of Trust" gala held on March 19th at Cobblestone Farm in Ann Arbor. The gala celebrated the Conservancy's on-going commitment to land protection and stewardship. The event also marked the official unveiling of the Conservancy's new name.

The wine is available for purchase at:

• Sandhill Crane Vineyards, 4724 Walz Road, Jackson, Michigan. Hours: M,Th,F,Sa 11am-6pm, Su 12-6pm (7 days per week starting April 1). www.sandhillcranevineyards.com
• Whole Foods Market, 3135 Washtenaw Avenue, Ann Arbor, Michigan. Hours: 8am-10pm.
• Whole Foods Market, 990 W. Eisenhower Parkway, Ann Arbor, Michigan. Hours: 8am-10pm.

Serving Washtenaw and Jackson counties, the Legacy Land Conservancy (formerly Washtenaw Land Trust) protects the natural areas and working farms that make our community a great place to live. Since 1971, the Conservancy has protected 3,756 acres of land through 71 projects. The Conservancy is a private, non-profit, tax-exempt 501(c)(3) organization. www.legacylandconservancy.org, (734) 302-5263.

Sandhill Crane Vineyards is an award-winning, family-owned vineyard and winery in rural Jackson County, Michigan featuring estate-bottled wines. Visit our picturesque tasting room surrounded by vineyards -- stop by any time during open hours to taste our wines at no charge. www.sandhillcranevineyards.com, (517) 764-0679.

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The eight annual event, held near Traverse City, the hub of Michigan's northwest wine region, drew about 200 people -- the event's largest attendance ever, and an indication of the wine industry's growth here. Despite the current economic climate, Michigan now counts 65 wineries, up from 58 in 2008.

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The Lemon Family came to Berrien County, Mich., in 1834 and established a farm on an eponymous road. Benjamin Lemon operated a saw mill on a creek near Berrien Springs, Mich., which became known as Lemon Creek, the name adopted by Robert Lemon when he established a winery on the property in 1984. Today, his sons Jeff, Tim and Bob are partners in that winery and vineyard operation.

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At the same time, the wine must be good and we are fortunate to have a wide range of choices. In Michigan's northwest, two wineries are producing excellent wines, one from the Old Mission Peninsula and the other from the Leelanau Peninsula American Viticultural Area (AVA).

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[USPRwire, Mon Dec 08 2008] -- The international event, now in its third year, is hosted by Wines of Germany, and will be held December 1st at the Mandarin Oriental Hotel in New York City.

On the invitation list is a small but influential group of Riesling wineries who have been involved with the wineâ s growth and success in the U.S. market.

"These are my industry peers and we are honored to be included in such a distinguished list of the world's top Riesling producers," noted Sean O'Keefe, Specialty Winemaker at Chateau Grand Traverse. "I'm very familiar with many of these wineries, and consider them to be among the very best and consistent Riesling producers in the world.

"It's very rewarding to see our Michigan Riesling wines achieve the status my family has worked so hard for over the years."

Joining the Old Mission Peninsula-based winery are distinguished Riesling producers from around the world, including France, South Africa, New Zealand, Germany, Austria and Australia.

Founded in 1974, Chateau Grand Traverse was the first commercial winery to plant Riesling grapes in Michigan. Over the years, it has gained national recognition for its Riesling varietals by winning gold medals in prestigious tasting events throughout the United States and abroad. Today, it offers up to seven Riesling style wines that represent the versatility of the Riesling grape and the unique regional taste and style of Michigan's storied Old Mission Peninsula.

Chateau Grand Traverse wines are presently available in New York city at the renowned Aquavit Restaurant. Its products are also available throughout Michigan, Ohio, Indiana, Illinois and California.

ABOUT CHATEAU GRAND TRAVERSE
Next year (2009), Chateau Grand Traverse will mark 35 years of winemaking in Michigan. Founded in 1974 by Ed O'Keefe Jr., the winery pioneered vinifera (Riesling) grape growing in the state. It has been producing classic European varietal wines under the Chateau Grand Traverse label since 1976. The winery is 100% family owned and operated, and combines an ongoing dedication to research with a strong commitment of classic winemaking traditions. Chateau Grand Traverse has 150 acres of estate vineyards. It also purchases grapes from an additional 50 acres of contract growers on Old Mission Peninsula, located in the northwest corner of Michigan's Lower Peninsula. Its labels include Chateau Grand Traverse, Grand Traverse Select and Traverse Bay Winery.

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Both reds are different styles of Cabernet Franc and retail at the winery for $20 a bottle. The sparkling wine, called Frothalicious, is produced in the the traditional champagne method with a sweet taste and dry finish. The sparkling wine retails at the winery for $22.

Krolczyk Cellars is located a mile and half from US-31 and Freesoil Rd, approximately 10 miles south of Manistee and 20 miles north of Ludington. The winery is located on a third generation family owned farm parcel adjacent to the Big Sable River. A section of the vineyard was planted in May 2008, with more acreage to be planted in 2009.

Krolczyk Cellars was formed in 2005 by Daniel Krolczyk and is currently producing its fourth vintage of wines. Daniel Krolczyk is the youngest Winemaker and Owner in the state of Michigan. The Freesoil winery and tasting room will be operated by Daniel Krolczyk and his wife, Joni Smoker Krolcyzk.

Krolczyk Cellars has been featured in "From the Vine" by Sharon Kegerreis and Lorri Hathaway, a book detailing Michigan's wineries. Krolczyk Cellars has won various awards at the Michigan Wine & Spirits Competition and the Great Lakes Wine Competition.

Michigan's rapidly growing grape and wine industry contributes $300 million to the state's nearly $19 billion tourism industry. Michigan wineries attract 800,000 visitors annually. There are over1,800 acres of wine grapes planted in Michigan. In the last 10 years, there has been 60% increase in plantings of wine grapes in Michigan.

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A new analysis by economists with the Michigan State University (MSU) Product Center for Agriculture and Natural Resources shows that Michigan's agri-food and agri-energy system had a total economic impact estimated to be $63.7 billion per year, based upon data primarily from 2006. This represents an increase of approximately $3.6 billion above the $60.1 billion impact projected in an analysis of 2004 data released two years ago.

Christopher Peterson, director of the product center and the paper's lead author, said the report, "Update on the Economic Impact of Michigan's Agri-Food and Agri-Energy System", considers economic contributions from agriculture and related industries, including leather, nursery, turfgrass, ornamental plants and food processing, as well as economic contributions from ethanol production. The study shows the agricultural economy expanding at a rate more than a full percentage point above the growth rate of the general economy (5.9 percent versus 4.8 percent) between 2004 and 2006.

"The original study, done two years ago, was based on data through 2004. It has had such widespread use by public and private decision makers that we knew an update would be appreciated," Peterson said. "Don Koivisto, director of the Michigan Department of Agriculture, asked us to put together an update, and we were happy to respond. We were able to update some significant pieces of the original data through 2006 and look at ethanol production numbers for 2007."

All of the updated numbers are advisory estimates only. A full analysis can only be done every five years as agricultural and economic census data are collected and released, Peterson explained.

The study analyzed both the direct and indirect economic impacts of producing and processing agricultural and food products. The direct economic impact of the agri-food system is estimated to be $38 billion, and the direct impact of the agri-energy system -- primarily the production of ethanol -- is estimated to be $378 million. Ethanol production has become a far more significant economic activity in Michigan since 2004, with a dramatically increased economic impact due to the increase in the number of ethanol plants in the state from just one in 2004 to five today.

"This study only underscores the importance of the agri-food business to Michigan's economy," Koivisto said. "Though the state's economy has struggled, Michigan agriculture continues to see growth, and I believe it will be a cornerstone to diversifying Michigan's economy in the future."

The earlier study showed the potential for considerable economic growth and employment within the agri-food system. The agri-food system employs nearly one quarter (24 percent) of all employed Michiganians, with more than 725,000 of these workers directly employed in the industry and others employed indirectly in related sectors, such as transportation. Agri-food is the state's second largest production sector, behind the automotive industry.

"The agri-food and agri-energy system is critical to the state's economic health, contributing a total $63.7 billion annually. The system is growing at a robust rate of 5.9 percent for the two-year period from 2004 to 2006, led by farming (6.4 percent increase) and ethanol production (692 percent increase)," Peterson said. "Overall, the state's economy grew only 4.8 percent for that same period."

"The Update on the Economic Impact of Michigan's Agri-Food and Agri-Energy System" will be made available online at www.productcenter.msu.edu under the tab for Market Reports.

The MSU Product Center for Agriculture and Natural Resources is organized to provide coordinated, universitywide assistance for agriculture, food and natural resource entrepreneurs and managers in improving economic opportunities for Michigan. The center's mission is to envision, explore and empower a profitable future for businesses and industries engaged in Michigan agricultural, food and natural resources systems.

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The Pest Management Strategic Plan for the North Central Region Grape Industry gives "a snapshot of what the challenges are in the grape industry -- what works, what doesn't, and what research, education and regulatory issues should be addressed," says Rufus Isaacs, Michigan State University (MSU) small fruit entomologist.

The plan, posted online at http://grapes.msu.edu/grapeplan.htm, came together after a two-day meeting in March 2007 held at the MSU Southwest Michigan Research and Education Center (SWMREC) and the Berrien County MSU Extension office in Benton Harbor. In attendance were wine, table and juice grape growers; university researchers and Extension specialists; and government personnel from nine states: Michigan, Indiana, Illinois, Ohio, Wisconsin, Iowa, Minnesota, Missouri and Arkansas.

Isaacs, along with MSU plant pathologist Annemiek Schilder and Purdue University grape and small fruit specialist Bruce Bordelon, planned the meeting and put together the draft of the results with funding from the North Central Integrated Pest Management (IPM) Program and the National Grape Cooperative.

"The first day was a review of all the currently available insect, weed, disease and nematode control options and some of the new tools being developed for this industry," Isaacs says. "The grape growers gave feedback on what products and strategies they used and didn't use, and rated their effectiveness. The second day, all the participants came up with research, education and regulatory priorities for future pest management needs."

These priorities ranged from developing sustainable vineyard management programs to organic pest control and wildlife regulation that is more responsive to grower needs.

"It was interesting to hear what some of the priorities were from the various states," Isaacs says. "Some of the growers were from families that have grown grapes for many years and manage hundreds of acres, but for growers from many of the states with young wine industries, addressing herbicide drift from nearby soybean fields was a high priority. Another was researching pesticides used on wine grapes near harvest time to determine whether there is any effect on juice or wine quality. Another suggestion was that pesticide companies should package their products in smaller quantities because there are numerous vineyards of 10 acres or less that don't need to buy large quantities. There was also a lot of interest in non-chemical methods of pest control and sustainable practices in grape growing."

In addition to its value as a resource for growers, the plan will also guide scientists and Extension specialists toward future research and educational programs to meet industry needs and help justify funding requests for these programs.

"Grape pest management strategic plans have been done for other grape growing regions, such as California and Washington, but this is the only one that focuses on this part of the United States," Isaacs says. He hopes it will serve as a model for grape industries in the eastern states.
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Chateau Chantal has only had a few ice wine harvests in recent years, which is why we are so excited about this years crop. Ice wine is made from grapes frozen on the vine, and then pressed while still frozen. It's known for its incredible sweetness and fruitiness, with all the delicateness of a rich and lush desert wine, often described as "liquid gold". View entire press release.

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