It has become a Northwest Michigan holiday tradition – the Leelanau Peninsula Vintners Association’s Toast the Season wine tour. Once again, two consecutive weekends of tasting and touring will be offered, November 6 & 7 and also on November 13 & 14. The annual wine trail tour features special food & wine pairings at each of the 18 Leelanau Peninsula member wineries. At your starting winery you will be given a commemorative glass, a unique holiday ornament and a holiday gift basket from the members of Sleeping Bear Gourmet. There are still some tickets left for both weekends but they are selling fast. Visit the Toast the Season page for more information about the event and to purchase tickets.
Here is a sampling of the food and wine you can expect to find along the trail:
Silver Leaf Vineyard will be serving Mac & Cheese with Spec (Smoked Italian Ham) for the upcoming “Toast the Season” event and featuring Purple Foot which is 100% Lemberger, barrel aged in a combination of French and American oak. Their Lemberger is a dry red wine with smokey, toasted, leathery overtones, rich and medium bodied.
Bel Lago is pouring a 2009 Pinot Grigio paired with new
potatotes stuffed with Peppercorn or Garlic Fromage Blanc from Leelanau
Cheese….yummy!
Cherry Republic is serving Turkey Polpette (meatballs) and stuffed patty pan squash. Wine to be announced.
L. Mawby is proud to present one of the most awesome food items they’ve ever had, a repeat of a crowd favorite from a few years ago – Nature’s Treats gourmet dried apple slices [locally grown Ida Red apple slices, dried to perfection] and Black Diamond aged white cheddar cheese. From what they say at the tasting room it is a combination that is out of this world, it’s awesome. did we mention that it is an awesome combo? Awesome. Paired with US, the awesome Brut sparkling wine from m.lawrence, 75% pinot noir, 25% chardonnay. OMG awesome.
Black Star Farms plans to prepare a braised rosemary and garlic shredded duck strudel with Chevre cheese, caramelized onion and wild mushrooms, topped with a walnut roasted red beet-basil pesto. Served with their 2009 Pinot Noir. The 2009 Pinot Noir has elegant berry fruit aromas and flavors complimented by a touch of light oak.
Ciccone Vineyard & Winery: Soup’s On! Joan’s homemade Salmon Bisque warms the body and soul. A delicious blend of fresh cream, Ciccone white wine and salmon creating the smooth, sophisticated taste. This rich and creamy soup is a virtual multi-sensory experience. Paired with our delicious white wine and french baguette.
Photo credit: [DennisT]
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Will the recipes for the yummy food at each of the wineries be posted? Some had recipe cards available, others didn’t. A wonderful vinter at Good Harbor told me they should be posted soon.
Had a great time with great food and delicious wine this past weekend! Can’t wait for next year’s Toast the Season!