Top 10 Gifting Ideas

1. Snowshoe Wine & Brew Tour

This is one of the most fun things to do in the winter. Who doesn’t like snowshoeing through the beautiful vineyards and wine tasting with a group of friends or as a fun day date? This tour starts at Jolly Pumpkin where the Brew Bus will pick you up and drop you off at Brys Estate Vineyard and Winery. From there you will snowshoe a marked trail to Bowers Harbor Vineyards, and then follow the interpretive trail back to Jolly Pumpkin. Enjoy 5 tastes and glass specials at each spot!

2. Spirit Cider Society Membership

Our brand new Spirit Cider Society is here! 

Join in December for only $125!
*Starting January 1st, $150 one-time joining fee

Membership Includes: 

• Stainless Steel Growler
• First Growler Fill Free
• Spirit Cider Hat
• Spirit Cider Decal Sticker
• Pint Glass to Take Home
• First Access to Newly Released Cider
• 15% Off All Spirit Cider & Spirit Cider Merchandise
• Free Birthday Pint
• Special Activities & Events for Cider Club Members

3. Gift Basket

Delight your family and friends with a special gift basket created just for them! We've curated a few of our favorite gifts inside the basket for them to enjoy. A gift basket is a unique wedding, holiday or housewarming gift! We have a few different options available, just click on Gift Basket above to check them out! 

4. New Year's Eve Sparkling Wine 

Our Brut Rosé came out on top in a recent poll as to what people would prefer to get under their tree at Christmas and we think it’s a wonderful gift to give or get all year long. There’s just something about bubbles that screams “Celebrate!”

5. Gift Card

Gift cards are the perfect gift for someone who has everything! They can be used on wine and merchandise both. We have two different gift cards to serve every gifting need.

6. Cork Cage

There are some people who don’t think saving evidence of how many bottles of wine you drink is cool…but we aren’t one of them. We have a wide variety of decorative cork cages that you can use to save the corks from your favorite wines and remember the memories for years to come.

7. Wine Club Membership

Our wine club membership is amazing. It is one of the few wine club memberships that is customizable to your liking! We pick our favorites each quarter but if you’d rather have something different, then we will switch them out! We have three different clubs to choose from and offer a ton of fun in the form of wine club dinners and tasting room perks.

8. Holiday Date Night Wine Dinner

Everyone can use a date night, right? Wow your special someone with a special night, just for the two of you. Click on the link above to view the menu, it is sure to impress!

9. Mix & Match Case of Wine

There are few things I’d rather get as a gift than a case of wine….I mean WHO wouldn’t want that? Our mix & match options gives you the chance to choose your favorites, their favorites, some new ones AND a cider or two. All orders of a case of wine automatically get 15% off!

10. Dog Bandana

Because your pooch deserves it. 

Enjoy!

 

Wine Pairing for Your Thanksgiving Feasts

Let’s Talk Deer, Hunting Apps and Recipes

Since it is Opening Day for (rifle) deer season, I thought it would be appropriate to share a recent episode of Michigan Out of Doors that Spencer Stegenga, Proprietor of Bowers Harbor Vineyards and Doug Kosch, Owner of Boathouse Restaurant, were featured on. If you’re not familiar with the show, it airs all over Michigan and highlights all things outdoors from hunting and fishing, new gear and apps to recipes with local chefs. It’s a well-put-together show with charismatic and knowledgeable people in the forefront and behind the scenes.

Thundering Aspens Sportsman Club

The particular episode aired in October and covered Spencer and Doug hunting pheasants at the Thundering Aspens Sportsman Club, a private hunting club in Mesick, MI. They offer pheasant, grouse, quail, waterfowl, turkey, Hungarian partridge and woodcock. They have over 600 acres and are in their 30th year of business, opening in 1987. There are currently 220 members and they have a growing waiting list. Their personal goal is for the pheasants to make it through the winter and hatch out chicks in the spring, so they stop shooting hens in December. 300 – 400 are expected to make it through the winter and are native-hatched. Spencer said the hunt was a lot of fun, they got about 19 birds that morning, mostly roosters and a few hens.

HuntWise App

I also learned all about the HuntWise app during this episode, a sportsman tracker where hunting meets high technology. HuntWise developed the strongest hunt algorithm, HuntCast, which offers 14 different species to choose from and predicts the optimal kill time for each. It was designed to help hunters improve their success in the outdoors by utilizing advanced tracking and technology. It’s also helpful in “hunting down” (see what I did there…) the property lines and other land owner information so you can contact them to ask if you can hunt on their property. This app also connects hunters to a community of dedicated sportsman to seek and share advice. You can learn more and download the app here.

Venison Biscuits and Gravy Recipe

Looking for something different to do with the venison in your freezer? Try this delicious recipe by Chef Jim Wood from Antlers Fireside Grill, located just outside of Big Rapids, MI. We suggest pairing this meal with a bottle of Bowers Harbor Vineyard’s spicy and complex 2016 Claret, Wind Whistle, which is a 50/50 blend of Cab Franc and Merlot.

Venison cutlets with Biscuits and Gravy

Ingredients:

2 venison loin medallions cut half an inch thick

1 cup flour seasoned with 1 tsp garlic powder, 1 tsp onion powder and ½ tsp mustard powder

3 tbsp butter

salt to taste

Steps:

1. Pound venison medallions until they are thin like a cutlet
2. Melt butter over medium high heat
3. Coat venison in seasoned flour and season with salt to taste
4. Once pan begins to barely smoke and all butter is melted add cutlets to pan and cook to desired doneness
5. Remove from heat and set aside

Sausage Gravy

Ingredients: 

4 tbsp butter

½ an onion, finely diced

1 clove garlic, minced

4 tbsp flour

1lb breakfast sausage

3 cups heavy cream

1 cup chicken stock

Salt to taste

Steps:

1. Over medium heat melt butter
2. Add onion, garlic and sausage
3. Break up sausage into small bits until completely cooked through
4. Add flour and whisk to incorporate
5. Slowly add cream and stock whisking vigorously
6. Bring to a boil and reduce to a simmer
7. Simmer on low for 10 minutes
8. Add salt to taste

Assembly: 

1. Top with venison cutlet
2. Ladle sausage gravy over venison cutlet
3. Place top of biscuits over gravy
4. Ladle more sausage gravy over top of biscuits
5. Serve

Michigan has so much to offer! In just one episode we learned about salmon fishing on the Betsie River, bird hunting with Thundering Aspens Sportman Club, how the HuntWise app makes it easier for hunters to pursue their passions and learned a new way to cook venison to boot! Huge thanks to Michigan Out of Doors for sharing these experiences with us! 

Through the Vines and Behind the Scenes: Part Two

Last Wednesday, Wine Specialist Tom took our tasting room staff on a brix tour. We were able to walk around the vineyards and test the brix levels in the fruit, and also learn about pH levels and acid content. It was AMAZING learning about how much goes into the testing and preparation of the vines and grapes (AKA berries). The timing of harvest is key and thus testing the berries on key metrics is vital: sugar, acid, pH and phenolics, the latter having few metrics. On top of everything that needs to be measured, all grape varietals need to be picked at different times and each have their own ripening schedule.

Three Things to Measure to Test Ripeness of Grapes

1) Brix

Measuring the levels of brix in a berry is how you figure out the sugar content. The sugar level itself is measured with a refractometer. The juice is placed on the refractometer lens and light travels through the juice to refract on a degree scale. The thicker the juice the more it bends the light and the higher the brix that registers on the scale.

2) Acid content

Organic acids are responsible for the various levels of bitter tastes in the wine and have influence on the wine’s stability, color and pH. It is perhaps the most critical of the measured components. Don't forget...wine is an acidic beverage after all. 

3) Level of pH

pH is the measure of a balance of active acidity in the juice and wine, so acid and pH are directly related. Generally white grapes are harvested at pH level of 3.1 – 3.3 and red grapes at 3.3 – 3.5. A pH meter is used to measure pH. Before this is done the grower and the winemaker can taste the berry and get a feel for the sugar and pH ripeness. 

In addition to using the technical tools to measure the ripeness, you should also be tasting the fruit along the way.

Here are some things to look/taste for:

• Soft berries - Berries dehydrate slightly, and the texture of the pulp softens when grapes ripen.
• Brown seeds - The color of grape seeds changes from green to brown as the berries ripen. In most varieties, the pointed ends of the seeds (the “beaks”) are the last part to turn brown.
• A clean pedicel - fully ripe grapes can be pulled off the berry easily and with little or no pulp attached

All in all we had a lot of fun as a group testing the brix levels and learning about each varietal and what to do look for. Interested to learn more about this topic yourself? We offer private and group vineyard tours! Click here to learn more about what we offer and to sign up for one, they are a blast!

Hope you enjoyed this edition of Through the Vines and Behind the Scenes! If you missed Part One, you can catch up here and stay tuned for Part Three!

Our Four Favorite Words: Six New Red Wines

2016 Claret, Wind Whistle

• 293
• 13% alc
• Our Claret is a blend of 50% Cabernet Franc and 50% Merlot grown in the Wind Whistle Vineyard. Wind Whistle Vineyard is situated less than a mile from Lake Michigan and boasts sandy soil and all day sun exposure. In addition to growing in the ideal location, these vines are meticulously manicured, hand hedged, leaf picked and hand harvested.
• These sun ripened grapes produce flavors of black cherries and red raspberries. By aging our Claret in French Oak barrels, we enhance the natural spices of cinnamon and black pepper, creating balance and complexity. 

Shop Here

 

2016 Shiraz, JBS Reserve

• 275 cases
• 13 % alc
• Our Shiraz is dedicated to the founder of Bowers Harbor Vineyards, Jack B. Stegenga, who first produced a Shiraz in 1992. Over two decades later his son, Spencer, with the same thirst for life and great wine, decided to produce our Shiraz once again. Jack had a passion for life, enjoying each and every moment. Family, friends and serving the community were of great importance to him. He was full of life and love for all people. He would want you to enjoy this wine with good food and great friends.
• Dried cranberry, with hints toasted cedar (and I think smells like bacon 😊).

Shop Here

 

2016 Proprietors’ Reserve

• 548 cases
• 13% alc
• Linda and Spencer Stegenga proudly bring you their Proprietors’ Reserve. This dynamic mother and son team have labored side by side, transforming what was a horse farm and simple stable into a thriving vineyard and tasting room. Twenty-six years of family history and “forced family fun,” has evolved into great passion to produce fine wine and  also to be stewards of the land.
• Proprietors’ Reserve is a blend of Merlot and Syrah. Merlot offers its soft, lush, black cherry and plum nuances, while the bolder Syrah lends notes of blackberry, clove and tobacco.

Shop Here

 

2014 JT Red

• 110 cases
• 12% alc
• Full bodied red blend of Syrah, Tempranillo, Cabernet Franc and Cabernet Sauvignon. (Same red as Maggie)

Shop Here

 

2016 Pinot Noir, Wind Whistle

(Available in our Tasting Room and Online Store very soon. Stay tuned!)

• 133
• 12% alc
• Wind Whistle Vineyard is situated less than a mile from Lake Michigan and boasts sandy soil and all day sun exposure. Our Pinot Noir grapes are clones from the Dijon Region in France and flourish in our cooler climate. In addition to growing in the ideal location, these vines are meticulously manicured, hand hedged, leaf picked and hand harvested.
• Enjoy the bright cherry and raspberry flavors balanced by toasted caramel contributed from our high quality French Oak barrels. 

 

2016 Pinot Noir, Nicholas 

(Available in our Tasting Room and Online Store very soon. Stay tuned!)

• 245
• 12% alc
• Dedicated to his brother Nicholas, our grower and friend Chris Fifarek planted these vines with love. Our proprietary clone of Pinot Noir originated from the Old World and thrives in ideal growing conditions in our cool climate region on the 45th parallel. The Nicholas Vineyard, composed of clay and gravel, slopes towards the West. The long hours of sun exposure increases full physiological maturation of the Pinot Noir early in the season.
• Aromas of blackberries and cherries emanate from our Pinot Noir, followed by a silky multi-flavored finish due to the distinction of our French Oak barrel selection.

 

Wine and Cheese? Yes, Please!

One of my very favorite things to do is to host cocktail parties for my friends. I love getting everyone together relaxing and catching up. As much fun as the actual party is, it isn’t exactly stress-free deciding what to serve and getting everything ready. Gone are the days when I can throw some Doritos in a bowl and some Bud Light in a cooler and call it a day. Now, there is a little bit of pressure to serve something that people actually want to eat and drink, and also something a little outside the norm. Say hello to wine and cheese. A match made in culinary Heaven. 

Last week, the Bowers Harbor Vineyards staff was treated to a wine/cheese pairing put together by our Chef Morgan. It was beyond delicious and we all learned so much about what wines go with which cheeses, and why. It was so cool to see what happens to the flavor profiles of both the cheese and the wine when tried separately, and then together. All of the cheeses from this evening were from The Cheese Lady, if you haven’t been to her shop in Downtown Traverse City, definitely make a point to visit. Delicious! They also have locations in Muskegon, Grand Rapids, Kalamazoo, Farmington and Rochester.

I’ll take you through the pairings just as we tried them. Print this off, save it, serve a few of these at your next happy-hour get together, and you are sure to wow your guests. I serve mine on a chalk-board serving dish that I can write on to let guests know which cheeses are which. Similar to this one on Etsy. Side note: these trays are also a perfect housewarming gift!

 
Wine and Cheese Pairings

1. Delice de Bourgogne- a French classic triple crème brie-style cheese originating from the Burgundy region of France. The cheese is made through the process of blending a high fat cow’s milk cheese with crème fraiche that gives it a very creamy light texture almost like a whipped butter. Unlike many brie’s of this style it has a very heavy bloomed rind that gives it an earthy note on the palate.

The Blanc de Blanc Cuvee Evan, makes a great pairing. The fine bubbles help to cut through the heavy fat content of the cheese.

2. Capra- This Belgium chevre is a unique style goat cheese, which the goats are grazed on herbs and grasses on the hills of the Ardennes and it's made with the local honey which gives this cheese a hint of sweetness.

Pinot Noir Rose, a light, dry Rose will help to cut back on the sweetness while also helping to bring out the fruit flavor of the wine.

3. Fresh Ricotta- Made from whole milk, this is a creamy rich cheese with a little sweetness and tanginess.

Our Pinot Grigio has a very crisp and clean taste that will help to cut through the heavy rich cheese and bring out the refreshing citrus in the wine.

4. Fontina Fontal- found commonly in Northern Italy, is a younger, creamier style of Fontina. A lighter style of cheese with just a touch of sweetness and a very mild flavor.

Our Wind Whistle Gewurztraminer is very fitting in its light refreshing flavor with just a hint of sweetness to match the intensity of the Fontina Fontal.

5. Prairie Breeze- An interesting twist on a hard-white cheddar, it's crumbly with a creamy-crunchy finish. It is made on Mennonite farms in Iowa.

Riesling Block II – A refreshing, almost Sauvignon Blanc style of Riesling, works wonderfully to cut the sharpness of the cheese while giving it a more of the creamy mouthfeel.

6. Appenzeller- Found in the Appenzell region of northeast Switzerland, has a very strong herbal rind that is typically coated in wines or ciders to help its growth. This nutty, tangy cheese has a history documented over 700 years ago. A very pungent smelling cheese.

The sweetness of the Medium Sweet Riesling, will help to cut through some of the strength of this cheese, and bring out the nuttiness.

7. 12 month aged Manchego- Originating from La Mancha Spain, a very nutty semi-hard cheese made from sheep’s milk.

The strong berry fruit flavors and the hint of smoke from our 2016 Pinot Noir are a wonderful way to complement the nutty firm texture and flavor of this aged Manchego.

8. Beemster Goat Gouda- The unique blue sea clay soil grows special grasses, that when ingested by the goats helps to produce a soft, sweeter style of Dutch Gouda.

Bowers Harbor Red is a lighter red, subtle raspberry and cherry fruit flavors complement the Beemster Goat Gouda.

9. Stilton- This pungent blue cheese is a staple in English cuisine. Stilton can only be made in 3 counties within the country (Derbyshire, Leicestershire, and Nottinghamshire) and can only be made from 6 different dairies. This is a semisoft blue cheese with a very sharp must aromatic and flavor profile.

Maggie being a strong assertive red wine, will be a nice pairing for a stronger blue cheese. 
(Editor's note: since our wine/cheese event, we have sold out of Maggie. We are in turn recommending our 2013 2896, Langley to go with the Stilton because of it's bold blend.) 

10. Cambozola- This crème brie style blue cheese come from the German region of Allgau. The cheese is made by injecting a brie style cheese with the Penicillium roquefotri mold used in many strong blue cheeses. By doing this the cheese has a soft creamy texture, and not a pungent of an aroma, but the strong rich blue cheese flavor.

The richness of this cheese goes great with dessert style wine and liquors, both the Appletage and the Ice Cider make nice pairings to help cut through the strong blue cheese flavor and go nicely with the creamy texture.

Hope this list helps you decide which cheese and wine to serve at your next party. It sure helped me! All of the wine on this list can be purchased in our tasting room or at our online store. Click here to shop! Cheers! 

Through the Vines and Behind the Scenes: Part One

I am now three weeks into my new position as Marketing Manager for Bowers Harbor Vineyards (BHV) and wow, I have learned a lot! I came into this position having been familiar with BHV for years, as I’ve helped in the tasting room here and there during busy seasons and events, am an avid wine drinker myself and have a passion for the bustling wine scene here on Old Mission Peninsula. I have years of experience in the marketing world, which is also something I love and the opportunity to combine two of my biggest passions at my favorite winery is like a dream come true. I’m so excited to be here and learn all about the wine making process and everything behind the scenes. So hi! I’m Alaina Dodds and I look forward to meeting all of you when you visit us!

Visiting a winery and doing wine tastings with your family and friends is so much fun, right?! I’ve witnessed couples, singles, regulars, first-timers, bachelorette parties, anniversaries, groups of friends and families enjoying their time at BHV in just the past few weeks. I love watching the enjoyment on everyone’s faces.

It is our job to make working in the wine industry look and feel fun and carefree. We want you to come into our tasting room and truly relax, learn something, have some laughs and go home a little happier than you were before (and tell your friends about us).

What I have never really thought about…until now, is how much work actually goes into ONE bottle of wine! Or how much happens behind the scenes to ensure that the guests have a variety of high quality wine to choose from and that the staff is educated on the entire selection. The labor of wine is intensive, finicky, tough, stressful and oh so rewarding.

The grapes shown in this photo below are the Chardonnay grapes grown in the block of vines right in front of the tasting room. The first picking of these grapes will be in mid-to-late September and will make our 2017 vintage of Cuvee Evan Blanc de Blanc. This is really exciting because the fist vintage of this wine was in 2005, then 2009, then 2014 and this year’s will be our 2017 vintage which won’t be available until 2020, due to the three-year aging process. We follow the traditional champagne method (methode champenoise), which is universally acknowledged as producing the highest quality and most age-worthy sparkling wines. 

The Chardonnay grapes are currently measuring 8-10 degrees brix and we want them to be at 19 brix before we harvest. Because we have had some cooler weather this summer, harvest will be a bit later than usual. We pick these grapes earlier in the harvest season because they retain more acid and not too much sugar. Acid helps the fruit characteristics come forward and also helps to have longer aging potential. This block of chardonnay grapes was planted in 1991 and has 750 vines. It’s incredible to think about how 26 years of growth and 750 vines of grapes can produce just a few kinds of wines. Our first picking of this block will be used to make our Cuvee Evan Blanc de Blanc and our second picking (once the residual sugar levels have increased) will make our Chardonnay RLS Reserve.

I know you don’t want to wait all the way until 2020 to try our Cuvee Evan Blanc de Blanc, good thing you don’t have to! We just released our 2014 vintage, we only have 90 cases though! You can pick up your own bottle ($38) or case when visiting our tasting room or by purchasing online here.

See you next time when we take another journey through the vines and behind the scenes at Bowers Harbor Vineyards! 

The Pure Michigan Promise

One of the goals of Michigan’s tourism industry is to excel at customer service, to provide each visitor to our state an exceptional experience at every location they visit. It’s no coincidence that this is one of our goals at Bowers Harbor Vineyards as well.

This is called The Pure Michigan Promise:

We promise to take pride in exceeding your expectations with a heartfelt and unforgettable experience, leaving you eagerly anticipating your return to Pure Michigan.

 

This past fall, Michigan’s Tourism board ran a competition where communities or organizations across the state created and shared short videos to demonstrate what this promise means to them.

We were excited to submit a video that demonstrates what the promise means to us and how we deliver on it to you, our guests, our friends, our family.

While we did not make the top five videos, we were thrilled to enter our video and even more so, we are thankful to be a part of a community that cherishes and truly demonstrates The Pure Michigan Promise every day.

To view the top five entries, and to see the final compilation please click here.

We’d love to hear what The Pure Michigan Promise means to you! Contact us, comment below or on our Facebook page!  Maybe you will make it into next year’s video!

Wine Art Label Competition

The 2nd wine label art competition has started! Are you an artist? Enter your label design for the Mission Point Lighthouse wine only available at Bowers Harbor Vineyards. Click HERE for the application and instructions. Don't delay! Deadline is March 10th!
​
Our 2nd wine label art contest/fundraiser design winner reception party will be Friday, March 31st 2017 at Bowers Harbor Vineyards!  Come out and be an art label judge! This is a fantastic fundraiser for the Mission Point Lighthouse. Lots of fun and raffle prizes too.

Questions or for information email missionpointlight.friends@gmail.com or
email MPLFmedia@gmail.com

Customers pour in to local vineyard to raise funds for Cherryland Humane Society

Anyone that has been to Bowers Harbor Vineyards probably noticed a little doggy influence at the winery. Otis, a Labrador Retriever, Cooper and Brix, both Bernese Mountain Dogs have been a part of the vineyard and now have wines named after them.

On Sunday, November 6th, Bowers Harbor Vineyards hosted Bow-Wow-ers Harbor Vineyards Dogs and Wine event benefiting the Cherryland Humane Society, a local non-profit, no-kill shelter in Traverse City where all animals are vaccinated, microchipped, and spayed or neutered. “Our connection with our furry friends lead to this event,” states Kristy McClellan, Director of Operations for Bowers Harbor Vineyards. “We teamed up with the Cherryland Humane Society to raise money, gather volunteers and even adopt some dogs, all while enjoying a fantastic glass of wine.”

The event raised over $1,500 directly for the Cherryland Humane Society plus gave 4 dogs and 2 cats new loving homes. “On behalf of the Cherryland Humane Society, I would like to thank the owners and staff of Bowers Harbor Vineyards for making this event possible,” states Heidi Yates, Executive Director at the Cherryland Humane Society. “We are truly grateful for such wonderful support.”

The day was topped off with a visit from local celebrity, K-9 Piper, wildlife control at Cherry Capital Airport, when he generously “manned” the doggy kissing booth.  “Piper was the star of the event,” says Kristy, ‘everyone was lining up for a smooch from the Airport K-9.”

 

Those who couldn't make the event are invited to go to www.cherrylandhumane.org/donate to contribute.