Kiersten Hickman is a Sommelier with a Level 4 Diploma from Le Cordon Bleu London, and an experienced food and beverage journalist for 10+ years..
The state offers refreshing bottles of Riesling,., crisp rosé, and more.. Balance and finesse.
Many of Michigan’s wines are under 13% ABV, which keeps them from feeling heavy on the palate and allows for more nuanced flavors.This balance makes Michigan wines a joy to pair with your favorite meals.. Food-friendly varieties.Unlike regions that produce big-boned Cabernet Sauvignon or Syrah, Michigan wineries have succeeded with other grapes.
Riesling shines above the rest, offering wines in various styles, from steely and bone-dry or bubbly, to delicately sweet or unctuous and nectar-like.. Three notable members of the Pinot family — Blanc, Gris, and Noir — thrive here.Wineries in Leelanau and Old Mission Peninsula grow standout renditions of Pinot Blanc with a rich yet refreshing balance.
Popular red varieties include Pinot Noir and Cabernet Franc, with the peppery Blaufränkisch and cherry-inflected.
In addition, Michigan winegrowers experiment with varieties that might fit the state’s unique microclimates.Fusion Verjus Blanc ($20).
Food & Wine / Fusion Verjus.“Verjus is a tart grape juice pressed from underripe wine grapes — which gives it racy acidity and little to no sugar,” says Adam Chase, who runs Adorn Bar & Restaurant in the Four Seasons Hotel Chicago.. And Clint Rogers, general manager of The National in Colorado, agrees with Chase that this Napa Valley-made verjus is an excellent spritz choice.
“It’s made by chefs, and bartenders have embraced it, too — it adds acidity and balance to both zero-proof and full-octane cocktails, and an undertone of green wine notes.”.Giffard Aperitif Syrup ($24).
(Editor: Best Tripods)