How to Choose Which Winery in Northern Michigan To Visit

Why Choose Laurentide Winery?

Why Laurentide? Because if you  prefer and desire to drink and support local wines, you will find the grapes to  grow our wine on French Road in Lake Leelanau. We are an estate boutique winery, a family owned business since 2006 specializing in cool climate wines.

If you want innovative, creative, award winning wines that honor the terroir of Northern Michigan, try our current vintages of 15 types of wine. With over 160 awards to date, we excell at most wines produced since our 1st 2010 vintage. Try Sauvignon Blanc, our flagship wine or even more unique, our Fume Blanc, the only in Michigan. From fun Bubble de Bubble, a sexy fizzy Chardonnay to  our weighty Reserve Meritage blend of Cabernet Franc and Merlot, we have a large repertoire of wine to satisfy your tastes and your budgets.

If you yearn for kind and knowledgeable staff, we train our staff and serve our wines with a smile. If we don’t know the answer to your question, we’ll find out if you’d like so you don’t drive away with another  confusing wine myth stuck in your head. Our philosophy is that training is continual and we practice servant leadership. 

If you would like to host a   private event, we offer our lovely tasting room to reserve after hours for small plates wine pairings so you can leave the details and service  to us.  Expert wine pairing and small plate preparations are chosen  per your needs and requests. 

If you want to see the vines that make the wine in your glass, reserve a private vineyard tour available May-October. We’ll take  your small group for a 1 hour guided trip to our vines 3 miles away on one of the highest spots in Leelanau, where you can take a picture, pick  a petoskey stone and smell the grapes ripening.

If you want to mingle, stand at the bar, check out our rotating artist of the month display or shop our retail logo items. If you want a  rendevous, enjoy sitting at the quiet tables inside or out for an intimate chat. Our indoor tables are set aside for customers that desire a sit down tasting of wine flights which can challenge your deductive skills so you leave Laurentide knowing much more than when you entered. We can tease you with blind flights or tailor a custom flight  however you want to delight your palate.

If you are tired of fighting for a parking space and jostling for a spot in a noisy tasting room and if you want to be far from the madding crowds, drive into the bucolic heart of Leelanau.  You can hear the birds, the buzz of the bees and listen to  the live music playing on the patio,  on the stereo or in your heart while sipping superb wine at the bar, or tables inside and out.

  If you want to know that Wine is History  started 350 million years ago and the reason why we are named Laurentide, please visit us, stay a while, lend an ear and we’ll tell you our story: Laurentide Winery.  

Cheers! See you at Laurentide…

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Harvest Lentil Salad with Laurentide Chardonnay Vinaigrette

2015 Harvest Stompede Recipe by Susan Braymer, Laurentide Winery

Salad Ingredients:

• 1c Black lentils
• 1c Tan Lentils
• 1 Vegetable Bouillon cube
• 1T Seasoning Blend as desired
• 1 t Sea Salt
• 1 Carrot peeled and grated
• 1 Celery stick sliced thin
• ½ Red Pepper diced
• ½ Orange Pepper diced
• ½ c Red Leaf lettuce julienned
• ½ c Green Leaf Lettuce julienned
• ¼ c Raisins
• ½ c Almonds, sliced and toasted
• ½ c Feta Cheese crumbled

Dressing:

• 2 Red Onions sliced
• 2 Garlic clove
• 2T Olive oil
• ½ c Laurentide Chardonnay
• ¼ c Olive Oil
• ¼ c Fresh Lemon Juice
• Lemon Zest from 1 Lemon reserve
• ~½ c Water
• ¼ c Dijon Mustard
• 1 T Honey or to taste
• 1 t Sea Salt or to taste
• 1 t Cracked Pepper or to taste

1. Combine lentils with bouillon, seasoning blend and salt. Cover 2 c lentils with 2 c water and cook  lentils in pressure cooker 3 minutes until al dente. Release pressure to end cooking quickly so the lentils retain “bite”.
2. Prepare the rest of the salad vegetables and ingredients. Gently combine vegetables with cooled lentils.
3. Caramelize the onion and garlic under low heat with olive oil. Season with salt and pepper while cooking down.  Combine with all the rest of the dressing ingredients into a blender and puree until smooth.  Adjust thickness of dressing carefully with water to thin if desired and salt and pepper to taste. Add reserved lemon zest.
4. Pour enough of the dressing over the lentils and vegetables to coat lightly and lastly add the raisins, almonds and feta mixing gently. Refrigerate any extra dressing.
5. Pair with Laurentide Chardonnay, our unoaked Chablis style classic award winner! Cheers….

Serves: 6 or more as a side

 

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paprika pork tenderloin with 2011 laurentide chardonnay cream sauce

Ingredients:

• 2 pork tenderloins
• 1 onion
• 2011 Laurentide Chardonnay
• 1.5 c heavy cream
• 2 T paprika
• s&p
• 1/3 c olive oil

Remove pork from refrigerator and bring to room T.  Season with spices. Preheat oven to 425F. Heat olive oil in cast iron skillet.     Brown pork  in skillet on high  ~5 minutes roasting all sides.  Add chopped onion.  Saute until soft. Place in oven and roast until internal temperature is 150F.  Remove pork and cover with tin foil to rest and continue cooking until 160F.  Meanwhile, deglaze pan on stove top with Laurentide Chardonnay ~ 2/3 c on medium high heat.  Reduce to ~1/3 c and add cream. Add any accumulated juice from meat.    Whisk until thickened to desired consistency.  Slice meat and plate with cream sauce.  Roasted potatoes and green beans are delightful accompaniments as well as Laurentide Chardonnay!

Serves 6