February 2018

WINTER IS AN EXCITING TIME AT BOWERS HARBOR VINEYARDS! Experience the beauty of Northern Michigan winter with a trip to our tasting room. It’s a different look but just as beautiful.

Winter brings many events as well as snowshoeing. Bring some snowshoes for a fabulous time on our Interpretive Trail!

Wine ClubNEWSLETTER

231-223-7615www.bowersharbor.com

STATE OF THE ESTATEFROM SPENCER STEGENGA – PROPRIETOR

Old Mission Peninsula had a fairly mild winter in 2017 with very few vine-damaging cold snaps, exactly what we want. Pruning begins in the winter, and we enhanced our pruning techniques this past year by pruning in sync with the moon cycles, a critical component of biodynamic vineyard management. Pruning began in February and was completed in April, with very promising outcomes. Spring seemed like it just wouldn’t end, and when July rolled around summer kicked into high gear. Consistent weather patterns are what we prefer, but unfortunately that’s not what we

were given. Careful canopy management during a cloudy and rainy stretch helped us to avoid problems with rot.

Finally, September ushered in one of the warmest autumn seasons on record, ramping up Brix levels and giving us a high quality harvest. Grapes were taken off the vines beginning with the sparkling wine grapes and Pinot Grigio in late September and wrapping up on November 12 with a terrific yield of high quality Merlot and Cabernet Franc. The plants from our estate vineyards had plenty of time to shut down for a long winter nap, and we are pleased to announce that some of our favorites from the 2017 vintage are already in the bottle for us all to enjoy!

FEATURED BHV TEAM MEMBER - KEVINKevin and his wife, Jane, first came to Traverse City in 2002. Since then, Kevin’s appreciation for Michigan wines, and indeed, the industry itself, has changed dramatically. But Bowers Harbor was always one winery that stood out for him. That affiliation is best described in a stop at BHV one weekday afternoon several years ago. As Kevin recalls, it was quiet in the tasting room—he and Jane may have been the only customers there—and Kristy shared a cheese tray with them that happened to be available. Suddenly, Justin came through the door with a case of wine that was going to be released soon. “Let’s try it!” Justin said. He then poured a tasting not only for the staff, but for all the customers there as well. In short, everyone got to share in the release of the new product. It was a quintessential moment, that captured what BHV is all about: a friendly, knowledgeable staff who not only want to share their excitement with you but to engage you in the process as well. That philosophy is what keeps Kevin a local Wine Club member and a staunch ambassador for BHV.

EVENTS AT BOWERS HARBOR VINEYARDS: WINE CLUB MEMBERS SAVE!

Mark your calendars! Join us for one of our great events. Be sure to check our website for all events!

WINE CLUB WEDNESDAYSEach Wednesday

4:30pm

Our Wine Club Wednesdays (WCW) events have been a success! We have loved the

extra time with you! Chef Morgan will be performing her food demonstration

around 5:30 pm, so feel free to arrive any time before then. Boathouse Restaurant is generous to offer 25% off your ENTIRE bill

if you vist after WCW.

DIRECTIONS Method:

1. Take your short ribs and sprinkle with the salt, pepper, chili powder and paprika.

2. Then heat up the Canola Oil in a large sauté pan. Once oil is hot add in the short ribs and brown the outsides. This may take a few batches to brown all of the short ribs.

3. Place your browned short ribs into your crock pot, add in the carrots, onions and parsnips.

4. Pour the beef broth and add in the rosemary and thyme to the short ribs and vegetables.

5. In the pan you browned your short ribs in, add the garlic and tomato paste and cook for 1 minute.

6. Add in the red wine and let the mixture come to a boil. Once boiling, add to the crock pot.

7. Cook everything on low for 6-8 hours or until the short ribs are tender.

8. Once cooked through, remove the short ribs and vegetables, and reserve the braising liquid in a pan.

9. Bring the braising liquid to a boil and reduce by a third, then mix in the cornstarch to help thicken the sauce.

10. Serve the short ribs on mashed potatoes, with the sauce and vegetables.

INGREDIENTS3 lbs. of bone-in short ribs 1 tsp. salt

1 tsp. black pepper 1 tsp. chili powder

1 tsp. paprika 4 large carrots cut into 1 inch pieces

2 large onions cut into quarters 2 large parsnips cut into 1 inch pieces

1 cup beef broth 2 cups dry red wine

1 Tbsp. tomato paste 1 Tbsp. chopped garlic

3 Tbsp. thyme 2 Tbsp. rosemary

1 tsp. corn starch 1 Tbsp. canola oil

SLOW COOKER SHORT RIBS

FEATURED WINEPROPRIETORS’ RESERVE

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.

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.

RECOMMENDED FOOD PAIRING FROM THE BHV KITCHEN:

SMALL PLATE WINE DATEFEBRUARY 10TH

6:30pm

Come out of winter hibernation and join us and Mission Table for a station-style dinner! There will be five stations of food with a wine pairing at each and we will be there explaining the magic behind the delectable pairings. This is a casual dinner, intended to give you a

unique experience in food-wine pairing.

ROMANCING THE RIESLINGFebruary 17th

10:00am - 5:00pm

This annual event celebrates Riesling, one of the varietals for which our wine region

is most celebrated. Each winery pairs favorite Rieslings with a delectable food

offering – all in honor of the famed grape. Tickets: $30 advance/$35 day of event.