The first Illinois restaurant to offer Michigan wine by the keg is Farmhouse Tavern in Chicago which opened in September. Wine from Domaine Berrien Cellars in Berrien Springs, Michigan is brought to Farmhouse by Chicago based...
As of March of this year, 72.5 million Americans owned smartphones, up 15% from the preceding three-month period. Taking advantage of this trend is America’s Wine Trails, a St. Louis based company started in...
This year’s annual collaboration between Mazur Cup co-founder Ken Schramm and B. Nektar Meadery will be available for tasting for $9 per ounce this weekend at B. Nektar’s Ferndale, Michigan tasting room. Calling...
A legislative reception in the Illinois state capital of Springfield last week was jointly sponsored by the Illinois Grape Growers Association (IGGVA) and the Illinois Craft Brewers Guild according to a letter from IGGVA...
In this edition of Midwest Wine Press, wine production consultant Clark Smith presents a comprehensive overview of acid adjustment geared to Midwest winemakers. He first reviews the basic chemistry of wine acidity with humor...
Continuing the hot trend of Midwest sparkling wine production, August Hill Winery in Utica, Illinois is introducing a brand of traditional method sparkling wines called Illinois Sparkling Co. Jill Joyce, Director of Brand and...
Few experiences capture the character of a region more than a visit to a winery. The authentic connection that consumers are making with local wines and local wineries is undoubtedly a major factor...
The World Series is over, the boats are out of the harbor, and windshield wiper fluid and driveway salt is stacked high throughout the land. We are in the heart of Autumn again. Next ...
Mark Johnson of Chateau Chantal Winery in Traverse City, Michigan reports mostly good news for local grape growers this year. “We needed a great crop and we got it this year,” said Johnson,...
The color and flavor of fruit coming from many Kentucky vineyards is remarkable this year, according to Dr. Tom Cottrell, Extension Specialist for Enology at the University of Kentucky in Lexington. “Sugars are high...