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2 Scotch bonnet peppers.

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.

Grapes like Grüner Veltliner, Kerner, Auxerrois, Dornfelder, and Chenin Blanc show promise in Northern Michigan, while Viognier, Sauvignon Blanc, and Albariño thrive in the southwest part of the state..The future of Michigan wine.

Unlike regions of the Old World, like Burgundy, the Mosel, or Piedmont, Michigan is still finding its way.

It’s still discovering what sites, soils, grape varieties, and vinification techniques best suit the terroir.. Blaufränkisch has taken off as a standout red variety, which has delivered refreshing yet full-bodied wines with a spicy touch.Satterfield likes to top his split pea soup with crispy bacon bits,.

(a garlicky herb condiment), and a few fried., which combine to add some salty crunch and bright herbal flavor.

These garnishes are optional — and flexible.Store-bought bacon bits and French-fried onions would be just fine here, too.