We Hate to Keep Things Bottled Up
Carved by Glaciers
Thousands of years ago, our land was covered by glaciers whose retreat formed what we know today as the Great Lakes. It is the rich and fertile soil left behind paired with the area’s climate that creates conditions ideal for growing grapes. These conditions gave life to a vibrant and expanding vineyard region, known as the Grand River Valley, currently home to 31 wineries.
On the ridge of the Grand River visitors will find rolling acres of manicured vineyards. Sunny Fall days release the sweet smell of ripening grapes. The delicious scent hangs heavy in the air and locals drive with their windows down, breathing deep. Fresh-pressed grape juice is unlike anything you’ve tasted and is only available for a window of time.
The wineries are very hands-on. Guests are often served or given a tour of the cellar by owners, their family, and friends. Visitors can participate in a robust calendar of events 12-months a year. In the winter, curl up by a crackling fire with a plate of crusty bread and local cheese while you listen to live music. Summer events range from balloon rallies to bike trails. Looking to unwind? Sign up for a Yoga in the Vineyards class (wine is included, of course).
Most impressive about these wineries is their lack of pretense. Come as you are: dressed up or dressed down. Drink what you like: sweet or dry. There is a camaraderie and a sense of pride amongst these neighbors who invite guests to sip their passion. Let them know what you enjoy and they will be happy to make a recommendation for your next stop in the Grand River Valley.
Ferrante’s Chilled
White Sangria
Ferrante’s White Sangria
Yield: 3-4 Servings
INGREDIENTS
¼ cup sugar
¼ cup water
8 oz. Ferrante’s Gruner Veltliner, chilled
8 oz. Ferrante’s Gewurztraminer, chilled
6 oz. Mango Nectar
4 oz. Pineapple Juice
(Garnish: orange slices & mint leaves)
DIRECTIONS
- In a saucepan on medium heat dissolve sugar in water, 2-3 minutes. Remove from heat, cool set aside.
- Add all ingredients in a pitcher, mix thoroughly and garnish. Cheers!
Old Firehouse Winery's Spiced Apple Chops
INGREDIENTS
6 Pork Chops
6 apple slices, 1/3” thick
¼ cup Old Firehouse Spiced Apple Wine
3-1/2 tsp brown sugar
butter
DIRECTIONS
- Preheat oven to 400°
Arrange pork chops in a shallow baking dish. - Season with salt & pepper, bake until brown on both sides.
- Place pat of butter and apple slices on chops then sprinkle with brown sugar
- Reduce heat to 350 degrees, pour 1/4 cup SPICED APPLE over chops and bake 15 minutes longer, basting every 5 minutes.
Emerine Estates Seduction Pudding
Emerine Estates Seduction Pudding
INGREDIENTS
1 large box instant chocolate pudding
1 1/4 cups Emerine Estates Seduction wine
1 1/2 cup milk
16 oz cool whip thawed
DIRECTIONS
- Mix first 3 ingredients until well-blended.
- Stir in cool whip and freeze overnight.
- Serve with a dollop of cool whip.
Spring Hill’s Wine Glazed Water Chestnuts
Spring Hill’s Wine Glazed Water Chestnuts
INGREDIENTS
50 whole water chestnuts
25 slices bacon cut in half crosswise
½ cup brown sugar
¼ cup ketchup
1/8 cup Spring Hill Riesling
toothpicks
DIRECTIONS
- Preheat oven to 350°
- Wrap each water chestnut with half slice of bacon, secure with a toothpick.
- Place in a shallow pan, bake at 350 degrees for 20-30 minutes or until bacon is crispy.
- Combine last three ingredients and pour over water chestnuts.
- Bake 15-20 minutes longer being careful not to burn them. Enjoy!
*May be made a day in advance.
Cab Franc Flourless Chocolate Cake
Debonne's Cabernet Franc Flourless Chocolate Cake with Merlot Ganache
INGREDIENTS
8 oz Semi-Sweet Baking Chocolate
2 sticks unsalted butter, cut into pieces
1/4 cup Debonne Cabernet Franc
1/3 cup granulated sugar
8 large eggs
DIRECTIONS
Preheat oven to 325 F. Grease bottom of a 9” springform pan. Line bottom with parchment or waxed paper. Grease paper.
Place chocolate, butter and wine in a heavy saucepan. Heat over medium-low heat, stirring frequently, until melted and smooth. Stir in granulated sugar until smooth. Remove from heat.
Beat eggs in large mixer bowl for 5 minutes or until volume doubles. Fold 1/3 of beaten eggs into chocolate mixture. Fold remaining beaten eggs, 1/3 at a time until incorporated. Pour into prepared pan.
Bake for 33-35 minutes or until cake has risen. Center will still move slightly and appear underbaked. Edges should be firm and shiny. Cool completely in pan on a wire rack (center will sink slightly). Cover and refrigerate 4 hours or overnight. Cake can be prepared up to 4 days in advance.
To serve, remove springform pan. Invert cake on sheet of parchment paper. Peel off parchment liner, turn cake right-side up on serving platter. Top with ganache. Dip knife in hot water to slice. Garnish with whipped cream. Serve with dry red wine.
Merlot Dark Chocolate Ganache
INGREDIENTS
9 oz Dark Melting Chocolate
1/2 cup heavy cream
1/4 cup Debonne Vineyards Merlot
Heat cream on medium-low heat, stirring frequently, until small bubbles form. Pour over chocolate. Stir/whisk until all chocolate has melted and mixture is smooth. Add wine. Stir well.
Refrigerate until ganache is desired consistency for spreading/piping. If a thin consistency is desired (drizzle), add additional liquid and omit refrigeration.