Northwest Michigan has a great foodie culture, and some of the best wine in the state--and an upcoming event mixes the two, with small plate culinary pairings matched up with the best Leelanau Peninsula wines.
The Leelanau Peninsula Vintners Association is hosting its second "Small Plates" event from 6 to 9 p.m. this Saturday, June 18. The first one last year was such a success, they're doing it again.
While the impetus of the event is definitely toward the culinary palate, the Fathers Day weekend offering also might be a good date night or friends' night out.
Seven wineries are participating, which might make selection of which to attend difficult. To help that problem, there are three seatings at each winery's tasting room; at 6 p.m., 7 p.m. and 8 p.m. Advance tickets are $11 each and are required. They can be found online
here.
Each winery has chosen one of its recent wines to present along with a tapas-style plate. In case it helps you choose, here's a rundown on who's serving what, often with the help of local chefs.
Black Star Farms is pairing its 2010 Sur Lie Chardonnay with wild mushroom-dusted sea scallop with a bundle of truffle oil-infused fries wrapped in prosciutto, asparagus tips and smoked yellow tomato coulis. Chateau Fontaine is offering its 2010 Woodland White with an assortment of pates, prosciutto, sausage, and rillette, with cheeses, veggies, breads, crackers and mustards.
The Ciccone Winery is sticking with its Italian heritage, presenting a roasted pork loin with a sausage tortelloni and black truffle cream, from Tuscan Bistro in Traverse City. That's paired with their 2009 Tre Rossi.
Forty-Five North is serving up its 2009 Pinot Gris, which won best in class at the Pacific Rim International Wine Competition, matched up with Parmesan-encrusted walleye, white wine risotto and in-season greens made by Shawn Bottruff from the Bluebird.
Gills Pier will offer a Costa Rican chalupa and beef fajita wraps, with its 2008 Leelanau Peninsula merlot. L. Mawby will serve two different sparkling wines, Wet and Consort, with chicken pad Thai with spicy green curry sauce, prepared by 22 Vines Restaurant.
And finally, Silver Leaf Vineyards will serve petite crab cakes with red pepper coulis, paired with the 2009 Silver Leaf Chardonnay.
More details can be found at the vintners' association
website or
Facebook page.
Writer: Sam Eggleston
Source: Andrew McFarlane, Leelanau Peninsula Vintners Association
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