A Night of Dancing

Posted on October 9, 2025 by thewineraconteur

We were having a nice quiet dinner at home and all of a sudden, my Bride said let’s go dancing.  So, who am I to argue, another way to have fun during my month of birthday celebrating, and so we dressed up and away we went. 

We went to Chicane in the Old Village district of Plymouth, Michigan, because we enjoyed our dinner and night out that we had on another occasion.  They did a magnificent job renovating a restaurant that had been empty for several years.  A “chicane” is a serpentine curve, usually added by design, demanding skill and precision to navigate as racers gather speed and propel forward through the faster course that lies ahead.  In the old days, there were many nighteries that had live music and dancing along with food and drinks.  Before we got married, we even took dance lessons, so that we wouldn’t look like rank amateurs, and to this day we  still enjoy watching couples from our parent’s generation as they glide across the dance floor.  The restaurant has a small dance floor just in front of the stage for the band and is adjacent to the bar.

Our plan was to get either a table or sit at the bar and get some munchies and a bottle of wine.  A perfect way to spend a couple of hours.  At one time, we had actually looked at buying a house in Plymouth, but the city is surrounded by train tracks, which are a necessity and a necessary evil, but it can bring everything to a halt.  The restaurant lies right next to railway tracks, thankfully the insulation and structure is totally sound, that one doesn’t vibrate when a train goes by.  I was talking to the beverage manager, and he said that the bar, itself had to be rebuilt to keep the beverages and the glassware from bouncing around and having potential accidents.  In fact, while we were there, two trains passed by the restaurant, and if you look through the window behind the bar, you can see how close the trains are.

We ended up getting a couple of orders of Crab Cakes done in a classic style with lemon, arugula and a Remoulade Sauce and they were really good.  We had a bottle of Bernard Fouquet Domaine des Aubuisieres Vouvray Cuvee de Silex Loire 2023.  Bernard Fouquet took over the reins of the winery in 1980 from his father after getting experience in both Alsace and Burgundy, before returning to the Loire. Domaine des Aubuisieres began in 1982 with a few inherited parcels of vines, and it now spans thirty-three hectares in Vouvray of Chenin Blanc and now the vines are fifty to sixty years of age.  Eighty percent of the vineyard is located on the prime slopes of Vouvray, showcasing two types of soil: seventy-five percent is clay and limestone (on the hillsides) and twenty-five percent is clay and silex (on the edges of the plateau).  The “silex” is the traditional terroir of Vouvray with its distinguishing flint soils.  Chenin Blanc has been referred to as Pinot de Loire.   Since 2023, the estate has begun transitioning to organic farming.  Vinification is done using Stainless-Steel tanks with temperature-control to maintain the wine’s freshness.  This classic off-dry wine is a pale-golden color that offers notes of grapefruit, white fruits, jasmine and honeysuckle, and flint.  On the palate this medium-bodied, well-balanced wine displayed tones of peaches, pears, grapefruit, with traces of melon, lemon, white pepper and anise blending seamlessly with mouthwatering acidity and ending with a nice long-count of fruit and flint (terroir).                                           

Posted in Dining, Wine | Tagged , , , , , , , | Leave a comment

Being a Tourist in Detroit

Posted on October 6, 2025 by thewineraconteur

One of the joys of my month-long birthday celebrations was that my Bride and her friends put up with it.  One day, we had a day trip to Detroit and went to a famed studio and school; and then off to a restaurant that all of hadn’t been to in over thirty years.

We went to see the Pewabic Studio/Gallery/School which the three of us had never visited.  It was founded in 1903 and is one of the oldest continually operating potteries in the country.  The studio is a National Historic Landmark. Pewabic became a leader of the Arts & Crafts movement in Detroit.  They have achieved national acclaim for their unique iridescent glazes that they have formulated. On the second level is a museum of some of their major installations across the country and especially Metro Detroit, including copies of architectural drawings.  It may sound like I have lost my mind and perhaps I have, but I have to mention, and I mentioned it to the two ladies, that they must avail themselves of the facilities while there.  William Randolph Hearst and Shah Jahan would be impressed.  And yes, my Bride and her one friend took turns trying to buy each other special gifts to remember the day.

We also had lunch at Sinbad’s Restaurant & Marina.  For over seventy years, Sinbad’s has been part of the Detroit riverfront, as people arrive there by car and by boat for their hospitality.  Sinbad’s began in 1949 by two brothers-in-law, and it is still in the family.  I first went there when I was in high school and then I have been there by car and boat over the years, but it was so refreshing to revisit the place.  The ladies both decided on the Coconut Shrimp Salad with Michigan dried cherries, toasted almonds and red onions, and of course they both wanted their dressing on the side.  I had the Buster’s Angus Burger with lettuce, tomato, pickles, Cheddar cheese, grilled onions and bacon along with a platter of real French fries for us to nibble on. 

Sinbad’s is not a frou-frou place, so don’t expect anything exotic, as they cater to the boating crowd, who want good food and beverages.  The wine list was short and sweet, and I selected something that we could all enjoy.  We had Les Alliés Sparkling Brut Rosé France NV.  This producer has a wide range of wines and varietals from France, and some of the least expensive series of wines as well.  Crafted through an alliance of passionate winemakers from across France to “celebrate the heritage, mastery, and innovation of French viticulture. I don’t think that I will go to far out on a limb to claim that this wine is made using a bulk method, and the grapes are not listed. Be that, as it may, it was a good and festive drink for the occasion.  A soft golden colored wine with a tint of coral showing medium size bubbles offered notes of white cherries, strawberries, vanilla and rose petals.  On the palate this sparkling wine displayed tones of cherry, strawberries, pomegranate and ended with a nice medium-count finish of pastry rather than brioche, fruit and citrus zest. 

Posted in Dining, Wine | Tagged , | Leave a comment

Another Great Meal at the Walloon Lake Inn

Posted on October 3, 2025 by thewineraconteur

As I continue with how my Bride pampers me, when I am a rightful gent.   I must admit that I always accuse my Bride of being repetitious in her selections, but I totally agreed that we had to have dinner while we were up north at the Walloon Lake Inn.  It began as a quaint country inn on the shores of Walloon Lake, back in 1891.  Originally called Fern Cottage, it was a haven for the travelers, who enjoyed northern Michigan by carriage, train, or steamboat. In 1981, it became the Walloon Lake Inn, as a “bed and breakfast” and a restaurant.  In 2014, there was a total renovation, and it became the current Walloon Lake Inn.  Of course, we were there to take advantage of their early bird (Senior’s Special) which is fine, because going back to almost the earliest days in retail, back in 1972, I was the low man on the totem pole and I was appointed to have my dinner break at 4:30 and to this day, it is a hard habit to break.

We started off our meal, by having my Bride enjoying their Caesar Salad of Romaine lettuce, croutons, heirloom cherry tomatoes, Parmesan crisp with John Cross smoked whitefish pâté Caesar dressing.  I had their Gnocchi filled with wild mushrooms, roasted garlic, Sherry cream and fresh herbs. We began by enjoying Charles Ninot Methode Traditionelle Brut France NV from Famille Piffaut.  From what I can gather, this wine is made at a young winery in the Languedoc region, in a vineyard with a high altitude.  It is a French alternative to Italian Prosecco, made from Chardonnay grapes that are picked early in the season to maintain freshness and then produced under the classic method compared to the bulk method for sparkling wines.  A soft-golden colored wine with plenty of medium-sized bubbles that offered notes of citrus and exotic fruits.  On the palate this medium-bodied crisp wine displayed tones of citrus, pineapples, lemon zest with a touch of brioche, ending with a medium-count finish of fruit and candied lemon zest. 

For our entrées the menus arrived with a salutation of “Happy Birthday!” as my Bride always tries to see if there is something special done by the house.  My Bride had the Chilean Sea Bass with stir-fried Asian vegetables, Bamboo rice, and a Ginger-Miso citrus Beurre Blanc.  I am becoming a creature of habit also, as I had Braised Short Ribs with Fingerling potato hash, roasted Brussels Sprouts, Butternut squash and a house-made Demi-glace.  Afterwards we had our decaffeinated coffees and shared a Chocolate Tarte with salted caramel and Vanilla bean ice cream.  We then started with Stoller Family Estate Pinot Noir Willamette Valley, Oregon 2023.  Stoller Family Estate began as a second-generation family farm in 1943 to raise turkeys, and in 1993 Bill Stoller acquired the property from his father and uncle with the vision of a winery.  The vineyard is the largest contiguous vineyard in Oregon’s Dundee Hills and comprises 400 acres with 225 acres dedicated to vines with an elevation of 210 to 650 feet. The south-facing vineyard is planted on Jory, a fertile and well-drained red soil that is the Dundee Hills.  The Pinot Noir grapes start as a cluster that are sorted and removed unwanted materials, then destemmed, the whole berries go into tanks at cool temperatures for about ten days.  The Initial Fermentation usually takes five to seven days, and then the wine is pressed.  The wine is then aged for about ten months in French Oak and then bottled.  This deep burgundy colored wine offered notes of black cherry, cassis, cedar and sous-bois.   On the palate this medium-bodied well-balanced wine displayed tones of rich brandied cherries, ethereal tones of soil, blending with supple tannins and ending with a medium to long-count finish of fruit and terroir. 

Posted in Dining, Wine | Tagged , , , , , , , , , , , | Leave a comment

Pepi Lignana

Posted on September 30, 2025 by thewineraconteur

Through social media, I was introduced to Fattoria Il Casalone Pepi Lignana and later, so was my local wine shop The Fine Wine Source in Livonia, Michigan.  Pepi Lignana has been making wine since 1960, and now there is three generations in the winery.  They have twenty hectares of vines in the Tuscan region of Maremma, facing the eastern lagoon of Orbetello.  The staff at The Fine Wine Source and I had a chance to try three of their wines.

The first wine that we had was Fattoria Il Casalone Pepi Lignana “Leopoldino” Tuscan Maremma Vermentino DOC 2022.  This wine is a blend of eighty-five percent Vermentino and fifteen percent Viognier; and of the twenty hectares of vineyards on the estate, eight hectares are devoted to Vermentino which can handle the loamy, sandy and clay terrain as well as the sea air.  The fruit is manually harvested, then gently pressed and Fermentation lasts for twenty day in a temperature-controlled Stainless-Steel tanks and then aged for seven months on fine lees.  The straw-yellow colored wine offered notes of peaches, apricots, golden apples, violets and wisp of salt-air.  On the palate this medium-bodied, well-balanced displayed tones of stone fruits and apples ending with a nice medium-count finish of fruit, spices, honey and saline.  I think the addition of the Viognier adds character and elegance to the Vermentino.

The second wine that we had from Fattoria Il Casalone Pepi Lignana “Poggio Colombi” Cabernet Toscana Maremma DOC 2022.  Tuscana Maremma wines are a brighter and more modern concept of wines from the Tuscan region.  The wines tend to be more varietal driven, and they have a designation for “Cabernet” which may be Cabernet Franc, Cabernet Sauvignon or Carmenere, alone or in combination; this wine was seventy percent Cabernet Sauvignon, twenty percent Cabernet Franc and ten percent Petit Verdot.  The fruit is grown on land that is loamy, sandy and clay terrain and the sea breeze. After the fruit is manually harvested, it undergoes Initial Fermentation and Malolactic Fermentation, then it is aged for twelve months in second-used French oak barriques and then another six months in bottle before release.  A rich ruby colored wine that offered notes of dark fruits, wild berries, spices, tobacco leaf and sous-bois.  On the palate this medium-bodied, well-balanced wine displayed tones of black and red cherry, blackberry, blending with silky tannins and ending with a medium-count finish of fruit, spices, leather and terroir.  

The final wine of the tasting was Fattoria Il Casalone Pepi Lignana “Il Cucchetto” Toscana Maremma DOC 2020.  “Il Cucchetto” was pure Cabernet Sauvignon grown on the estate’s vineyard of loamy, sandy and clay terrain and the sea breezes.  Though looking at their website, perhaps later vintages of this wine had fifteen percent Petit Verdot.  The fruit is manually harvested, pressed and undergoes Initial Fermentation and Malolactic Fermentation, with additional racking for ten days, and then it is aged for eighteen months in French Oak barrels, and then an additional six months of aging in bottle before release.  This deep ruby colored wine offered notes of black and red fruit, wild berries, spices, menthol and sous-bois.  On the palate the full-bodied, well-balanced wine displayed tones of black and red cherries, blackberries, cassis with assorted spices blending seamlessly with mellow tannins and ending with a long-count finish of fruit, tobacco, and terroir.  A delightful red and total consensus by the group that this was the winner.       

Posted in Wine | Tagged , , , , , , , , , , , | Leave a comment

The Fine Wine Source Club – September 2025

Posted on September 27, 2025 by thewineraconteur

Now in the midst of my monthlong birthday celebration we also picked up our monthly club wines from The Fine Wine Source in Livonia, Michigan and we did have some wine tastings during the month as well and I am like a kid in the proverbial candy store.

The first wine is the Spelletich Cellars Zinfandel Reserve Amador County 2017 from the Spelletich Family Wine Company.  Spelletich Family Wine Company started in 1994, and their first three wines were: Cabernet Sauvignon, Chardonnay and Bodog Red (which became their immensely popular blend thirty years later).  They have three brands and a thriving custom crush business.  They produce about two hundred fifty cases per year from grapes sourced from Napa vineyards.  The custom-crush arm of the company which produces wine for clients from crush-to-bottle and everything in between.  A family-owned business with three generations working together.  This wine is pure Zinfandel from Alviso Vineyard in Amador County and was aged for twelve months in a blend of American and French Oak.  A medium garnet red wine that offers notes of dark plum, black cherry, blackberry, prunes along with cedar, chocolate, coffee, caramel and cinnamon.  On the palate this full-bodied, well-balanced wine displays tones of blackberry, dark cherry, boysenberry, prunes, chocolate in a “jammy” wine with integrated tannins and finishing with a medium-count finish with fruit, chocolate and tobacco leaf.

The second wine from the club is Tua Tua Sauvignon Blanc Marlborough, New Zealand 2023 by David Clouston.  In a small coastal village in New Zealand there is a legend about a mysterious seashell called Tua Tua.  It is said to represent good luck and prosperity and is kept and revered as a talisman.  David Clouston crafts distinctive, innovative Marlborough wines that reflect the valleys where they are grown.  His grapes are grown on the clay soils of the high-density planted Brookby Hill Vineyard along with select sites in the Awatere and Wairau Valleys.  His winemaking techniques include native fermentation, aging in concrete egg tanks, large oak cuvées, a range of French Oak barrels, and clay amphora.  The wines are bottled, unfiltered and unfined to preserve complexity and texture.  This wine is pure Sauvignon Blanc and is described as a delicate straw-like hue that offers notes pineapple guava, elderflower, currants and wet stones.  On the palate this medium-bodied, well-balanced wine displays tones of kiwi, passion fruit, pineapple, pink grapefruit and ending with a medium-count finish of fruit and lime zest. 

And while we were there picking up the club wines, we were also poured some a tasting of La Bioca “Zabalda” Barbera D’Alba 2022. La Bioca is a small vineyard estate comprised of nine hectares located in the hills of Langhe, in the municipalities of Monforte d’Alba, Novello, La Morra and Barbaresco.  Zabalda is named after the prior owner of the vineyard and is pure Barbera.  Barbera is usually thought of after Barolo and Barbaresco and is thought of as an alternative to the other two.  All around Alba are rolling hills and Barbera vines thrive on the chalky, limestone-rich clay soils, and the best vineyards are sites closest to Barolo.  This wine is pure Barbera, the fruit is manually harvested, destemmed and cool fermented in temperature-controlled Stainless-Steel tanks for about eight days and then an additional maturation for six months. A reddish-purple wine that offered notes of cherries, raspberries, and blueberries with additional notes of lavender and roses.  On the palate this dry, medium-bodied wine displayed tones of the fruits, juicy acidity with fine tannins and ending with a medium-count finish of fruit and spices.

Posted in Wine | Tagged , , , , , , , , , , , , , , , , , , | Leave a comment

Walloon Watershed

Posted on September 24, 2025 by thewineraconteur

We were on our way for dinner, but as we were leaving Boyne Valley Vineyards, they asked where we were going to eat, and they suggested that since we were going to be in the neighborhood, we should stop at Walloon Watershed and check out the newest wine bar and tavern.  We had some time before our dinner reservation, and I am always interested in checking out a new place of interest.

We found Walloon Watershed in the heart of Walloon Lake Village and a very easy walk to the lake, I mean, even I would not build up a sweat walking there.  While it was in a brand-new small strip center, the tavern itself evoked the charm of the village.   My Bride parted company with me, as she saw a coffee shop and that is one of her beverages of choice, so she left me to my own devices.   They had a well curated wine carte, locally produced craft beers and as they proclaimed, “meticulously crafted cocktails.”  I was intrigued and I had to walk around a bit, being the curious person that I am.  It was a very comfortable shop, with a private room for ten for a small gathering, and they offered small artisanal plates for sharing.  I even saw an interesting bottle of Hometown Horseradish Vodka with Natural Horseradish Flavor that was made by Detroit City Distillery from pure Michigan corn vodka.  I thought would be ideal for Bloody Mary’s or for our brother-in-law who hails from Canada, especially for his Caesar of Bloody Caesar where Clamato Juice is substituted for Tomato Juice.

As I was waiting for my Bride to finish with her coffee next door, I opted for something chilled and Maison La Saget La Petite Perriere Sauvignon Blanc Vin de Table 2023.  The Saget family has been producing wines from both sides of the Loire River for nine generations since 1790.  They only produce wines that are either Sauvignon Blanc or Pinot Noir, using fruit from their estate as well as long- term partnerships in the south of France.  Their vineyards are certified for biodiversity, with careful management of fertilizers and water conservation.  The harvested fruit is half manually picked, and the other half is mechanically harvested, pressed and clarified for twenty-four hours.  The wine undergoes cold maceration and then fermentation in temperature-controlled Stainless-Steel tanks for eight days. The wine is then aged on fine lees for around four months and then bottled to maintain freshness.  The pale-yellow colored wine offered notes of peach, mango, lemongrass, white florals, citrus, and camphor.  On the palate this light to medium bodied, well-balanced wine displayed notes of grapefruit, lemon, lime and minerals, ending with a medium-count finish of fruit and a saline finish. 

Posted in Wine | Tagged , , , , , | Leave a comment

A Quick Stop at Boyne Valley Vineyards

Posted on September 21, 2025 by thewineraconteur

My Bride likes to drive, as compared to me, who only likes driving on freeways away from municipalities; my Bride was a Road Warrior, since I have known her.   As she was driving on main roads in northern Michigan, she pulled into another winery after we left Petoskey, and the winery was Boyne Valley Vineyards.  I mean they are really a relatively new winery, because by the time this article is published, it will be around their Fifth Anniversary.  Now, if you are thinking that I am pulling a fast one on you, let me explain that I have mentioned Boyne before.  There is a Boyne, Boyne Highlands, Boyne Mountain and Boyne Falls in Michigan and while I have mentioned a couple, we have not been to them all. The winery backs up to a scenic one-hundred-thirteen-acre nature preserve.  My Bride thought she had found another winery for us to explore, and as we “bellied” up to the tasting bar, the tasting manager said, that she remembered us, because I write a wine blog.  I wonder what gave me away, was it the note pad that I produced, the questions that I started asking, or was it that I may be the only individual up north with a sport coat and a Panama Straw hat.

We tasted the white wines that were being poured that day.  The wines are aged in plastic tanks for four months.  We had the Boyne Valley Vineyards Estate Itasca White Wine Tip of the Mitt AVA Michigan 2024.  Itasca is a Cold Hardy Grape that was bred at the University of Minnesota in 2002 and released in 2017.  There are some years that the berries turn a pinkish shade, but it is still considered a white variety.  It is a crossing of Frontenac Gris and Seyval.  A soft yellow colored wine that offered notes of pear, melon, citrus and honey.  On the palate this light-bodied wine displayed tones of pear, and melon with moderate acidity and had a short-count finish of fruit and lemon zest.  We also had the Boyne Valley Vineyards Cayuga White Michigan 2023.   Cayuga is also a Cold Hardy grape that is a French American hybrid, found in the Finger Lakes and in Michigan, Vermont, Pennsylvania and Massachusetts.  It is a crossing of Schuyler and Seyval Blanc that was bred in 1945 but not released until 1972. This pale straw-yellow colored wine offered notes of lemon zest and green melon.  On the palate this light-bodied wine displayed tones citrus and melon, some acidity and ending with a short-count finish of fruit and foxing.  We also had Boyne Valley Vineyards La Crescent Tip of the Mitt AVA Michigan 2024.  La Crescent is a Cold Hardy grape developed by the University of Minnesota and is a crossing of Saint-Pepin and a Muscat Hamburg.  This soft yellow colored wine offered notes of pineapple and lemon zest.  On the palate this semi-dry light-bodied wine displayed tones of tropical fruits, stone fruit, and citrus fruit with light acidity and a short-count finish of fruit and lemon-zest.

While we were tasting and discussing wines, I learned that the fruit is manually harvested by friends and family of the winery. The last wine that I will mention is Boyne Valley Vineyards Frontenac Bliss White Wine Tip of the Mitt AVA Michigan 2023.   This wine was aged for four months in plastic tanks, but with the addition of Oak Staves in the tanks.  Frontenac is another French American Cold Hardy grape developed at the University of Minnesota in 1978 from a crossing between Landot Noir (itself a cross between Landal Noir and Villard Blanc) and a native local wild  grape; and it was released in 1996 as Frontenac.  In 1992 a mutation occurred on a Frontenac vine at the Minnesota Horticultural Research Center resulting in a gray grape called Frontenac Gris.  A further mutation occurred and was released in 2012 as Frontenac Blanc.  This wine is a blending of Frontenac Gris and Frontenac Blanc.  This yellow-colored wine offers notes of white fruit, vanilla, caramel and spices.  On the palate this semi-dry light-bodied wine with moderate acidity displayed tones of green apples, stone fruit and a short-count finish of fruit and vanilla. 

   

Posted in Wine | Tagged , , , , , , , , , , , , , , , , | Leave a comment

A Leisurely Day in Petoskey

Posted on September 18, 2025 by thewineraconteur

We were now in Petoskey, which is a little more than a hop, skip and a jump from Mackinaw Island, but then everything tends to be more spread out in the northern part of Michigan. You may have heard of the Petoskey stone, which is a piece of fossilized coral that has become a stone, that one can still find on the beaches in the area; someone I know even has jewelry made with them and has even bought others gifts featuring the stones. We arrived early in the morning, and we did our usual 5K walk around the downtown area.  She did buy some Christmas presents, as well as she had some shopping requests.  I really got nervous as her favorite kitchenware shop had a completely new color themed collection of Mackenzie-Childs, but she showed miraculous restraint.  I also unfortunately showed restraint as well, as there are two independent menswear shops, actually the whole downtown is independent shops.  The merchants even remembered me from prior shopping trips, and here, I thought I was such a quiet unassuming guy.  Since my hernia operation, I tried on a sport coat from my favorite Italian couture line, and it fit, oh happy day, but with all the work we have ordered for the outside of our house, I didn’t need to spend another thousand dollars for my wardrobe, maybe next time. 

I was touted to try another restaurant in Petoskey, but that will be another time, as they are only open for dinner and we were going to have lunch while we were there.  We decided to go and have lunch at Chandler’s, which is below and adjacent to Symons General Store, which opened in 1956, in the oldest brick building in the city.  Normally, we have our meals in the wine cellar, which is part of the basement of Symons, but for lunch we either had to eat in a courtyard or in a tavern across the courtyard from Symons, we went into the tavern.  We already had plans for a big dinner, so we just wanted to keep our hunger pangs to a minimum.  My Bride had the Crab Cakes with lump crab, fresh herbs, micro greens, bruleed lemon slices and roast red pepper remoulade.  I had the Beef Tenderloin Tartare with egg yolk, capers, red onion, parsley, arugula, Parmesan crostini, Dijon mustard, lemon infused olive oil and cracked pepper.  

Some of you, may think I am going crazy, but I chose a white wine for the both of us, as I thought it would be refreshing on a hot, sunny August afternoon and the piquancy and zest I figured could hold its own against the Tartare.   We had a bottle of Joseph Mellot Sancerre La Chatellenie Loire 2023.  While Joseph Mellot estate was established in 1969, Pierre-Etienne Mellot established his Domaine in 1513, and it has been in the family ever since.  Sancerre is only fifty miles from Chablis in the Burgundy region, and the soil is similar to the Kimmeridgian soils of that region.  The soils of Sancerre are broken down to three types: chalk, limestone-gravel and silex (flint) and it is the silex that gives Sancerre the “gunflint” aroma that is distinctly Sancerre.  The wine is pure Sauvignon Blanc and comes from an estate of eighteen hectares, and the average age of the vines is twenty-five years.  The fruit is mechanically harvested, and then destemmed, macerated for a short period and then pneumatically pressed.  Cold Fermentation in done in temperature-controlled Stainless-Steel tanks for about fifteen days and then the wine is aged on the lees before bottling.  The pale golden colored wine offered notes of yellow pears, green apples, lemon citrus, herbs and spices and wet flint and stones.  On the palate this medium-bodied wine had bright acidity and displayed tones of pears, peaches, and apples with a mineral vein prevalent throughout the entire taste, culminating with great salinity and a medium to long finish of citrus and minerals   

Posted in Dining, Wine | Tagged , , , , , | Leave a comment

A Return Visit to the Carriage House

Posted on September 15, 2025 by thewineraconteur

While on Mackinac Island as we were walking down the main street, we (?) periodically had to stop and shop and buy gifts.  Thankfully, I talked her out of buying the mandatory fudge and caramel corn purchases as it was very hot that day, and I reminded her that we can just as easily purchase the identical items in our backyard, so to speak.  Though she did find some cute earrings of the Mackinac Bridge which tickled her fancy. 

We finally got to the Iroquois Hotel and their Carriage House to have a meal.  We got there early, so that I could take off my sport coat and cool off at the bar with a couple of glasses of wine by the glass, that I just ordered, because I found it intriguing that they had it, without telling my Bride and she was happy at the bar with it, after our customary walk back from Mission Point.   The Hotel Iroquois is a charming three-plus-story structure, that could have been a home at one time, or it could have been a boarding home, but it is a reminder of another era.  That last time that we were there, the view of the Straits of Mackinac were basically blocked out by bulldozers and other construction equipment, and my Bride was not exactly thrilled about that memory, but I reminded her that we were extremely thrilled with the food and wine.

We started off by sharing the Smoked Whitefish Dip, I mean when you are up in northern Michigan smoked whitefish in any offering is a given.  I remember once, we drove out of way to purchase some Smoked Whitefish Dip from the fishery that had furnished it to a restaurant that we were at.  My Bride had the Grilled Shrimp and Asparagus Salad, which was Mixed Greens, Artichoke Hearts, Asparagus, though she requested Parmesan Cheese instead of Feta, with a Lemon-Caper Vinaigrette.  I had the Ceviche of Lobster, Shrimp, Scallops and Avocado; I have to admit that I have been ordering more dishes of this sort lately.  We then shared an order of the Iroquois Hot Fudge Ice Cream Puff, who can resist a Hot Fudge Sundae?  

When we were sitting at the bar, I kept the wine a secret that we were having by the glass, to see if she remember it, as we had originally had it at the Las Vegas Food & Wine Festival that occurred while we were visiting the families, She did remember it, very fondly and wanted to get a bottle of it, since we haven’t seen it since that event that.  We first had glasses at the bar, and then we ordered a bottle for our meal, but my Bride asked if we could have flutes for our Honey Bubbles Sparkling Moscato Italy NV from Asti and Veneto. Honey Bubbles Wine not only makes a wine, but they are donating proceeds to help combat “Colony Collapse Disorder” which is a malady affecting Honey Bee populations around the world, in fact in 2014 twenty-three percent of the American Honeybee Colonies died per the Huffington Post.  Bees are lauded as the cross pollinators of crops and their survival is crucial not only for viticulture, but for all plants.  Honey Bubbles Sparkling Moscato sources their fruit from Asti and Veneto in Italy, but during my research I discovered that originally the company was based in New Mexico, USA.  The wine is a blend of fifty percent Muscat Canelli (Muscat Blanc a Petit Grains) and fifty percent Muscat of Alexandria.  The sparkling wine is made using the Charmat Method which is very common in the region.  A prolonged tank fermentation results in less residual sugar (half of most Moscato wines) and higher alcohol by volume (double of most Moscato wines) which makes Honey Bubbles a semi-sweet sparkling wine.  The wine we had in Las Vegas was Rosé and this wine was Blanco.  This soft yellow colored wine with medium-size bubbles offered notes of tangerines, honey, peaches, white florals and orange zest.  On the palate this medium-bodied semi-sweet wine displayed tones of a bubbling mousse of citrus, honey good acidity and ending with a pleasant short to medium count finish of fruit, honey and zest.   

Posted in Dining, Wine | Tagged , , , , , , , | 5 Comments

A Start of a Month of Birthday Celebrations

Posted on September 12, 2025 by thewineraconteur

We have had a strange year, and the year is not over yet, but my Bride decided that I needed to have some getaway time, so we went to the northern part of the lower peninsula of the State of Michigan.  I guess we both needed a change of scenery, so what better way than a quick trip to Mackinac Island, where time does stand still.  We took a hovercraft from the mainland to the island with the Mackinac Bridge to our left, and as we got closer, we could even see the longest porch according to Guiness at the Grand Hotel.  The island has no automobiles, except for emergency vehicles, so horse-drawn carriages, bicycles (and I guess there is now some debates going on as there are some E-bikes that are getting the locals riled) and the old trusty shoe leather.  As we walked, we passed Fort Mackinac up on a bluff still protecting the island from enemy armadas.  We also passed an art museum, the Butterfly house, many Bed and Breakfast establishments, hotels, stores, restaurants, taverns, a couple of marinas, and many private homes.  According to the last census, there is a year-round population of 867 hardy souls.   

We took a leisurely walk to the far end of the downtown district and went to Mission Point which started out as Mackinac College created by Rex Humbard and was a non-denominational Bible school.  The dormitories are now used by all the seasonal help that work in all the different businesses on the island, and the actual school, became a resort.  We walked down to Bistro on the Greens, which is downhill from the resort and overlooking the Straits of Mackinac on a small par-three putting course, which in the evening is illuminated and fun.  The Bistro has some bar food and drinks which is more than adequate, as the island is for good times.  My Bride wanted a Margarita, which I think made the Gods send a swarm of bees to the Bistro while we were there.  Actually, I think the bees are part of the locals, they just got more concentrated as more food and drinks were being served.

As for me, someone had to have a glass of wine for the sake of this blog, so I had Battuello Vineyards Sauvignon Blanc, St. Helena, Napa Valley 2024.  In 1906, Matteo Battuelo arrived at Ellis Island and eventually found his way to St. Helena in Napa Valley, originally farming grapes, prunes and walnuts.  By 1912, he was successful enough to have his wife join him and they farmed and raised two children. After over a hundred years and the fourth generation, the estate has expanded, and the family is thriving.  The wine is from estate grown fruit grown sustainably, and eighty cases were produced.  Fermentation and aging was done in Stainless-Steel tanks to maintain freshness.  The soft pale golden yellow colored wine offered notes of apples, melon and honeysuckle.  On the palate this medium-bodied, well-balanced wine displayed grapefruit, melons and citrus ending with a short-count finish of fruit.   

 

Posted in Wine | Tagged , , , , | Leave a comment