The journey into the world of wine began unexpectedly for me when I joined the food pages of The South Bend Tribune and The Vidette-Messenger in Valparaiso. My wine knowledge was limited at that time, having graduated from Valparaiso University in 1992. Growing up, affordability dictated my choices, leading me to wine coolers, Boone’s Farm, and homemade wines from family favorites. But a wine pairing dinner in Union Pier, Michigan, hosted by the American Wine Society, opened my eyes.
At that event, my sister and I sampled wines from southwest Michigan, including Tabor Hill Winery, a prominent name that remains significant today as it celebrates its 60th anniversary. Tabor Hill earned its place in history by being the first Michigan wine served at a White House dinner, with President Gerald Ford hosting Austrian Chancellor Bruno Kreisky in 1974.
Present-day Tabor Hill stands strong under the leadership of CEO Matt Moersch, son of founder Rick Moersch. Rick had an intriguing journey from teaching chemistry to establishing the Round Barn Winery and later acquiring Tabor Hill in 2017. Tabor Hill now sprawls over 60 acres in Buchanan, Michigan, producing more than 30 wine varieties.
The winery also faces challenges from a changing climate, which is influencing the types of grapes that can be grown. Notably, Tabor Hill was the first Michigan winery to plant Riesling grapes and expand their wine categories. It even purchased the Bronte Champagne & Wine Company in 1984, a major player in sparkling wines.
Celebrating its anniversary, Tabor Hill’s restaurant now boasts a fresh menu by James Beard-nominated Chef Justin Carlisle. His dishes include French-inspired waffle-style potato chips with creamy onion dip and caviar, along with entrees like pork loin on a bed of cabbage, beans, onions, and charred New York strip with béarnaise sauce. Pastry Chef Bo Durham offers desserts such as specialty carrot cake and a “candy bar” concoction with ganache and smoked salt.
Beyond the dining experience, my past encounter with Chef John Paul Verhage introduced me to ramps, a flavorful wild onion. He shared a ramp hummus recipe, a perfect pairing for white wine. Below is the coveted recipe:
Ramp Hummus Recipe
- 1 can (16-ounce) chickpeas, liquid reserved
- 1/4 cup liquid from chickpeas
- 3-5 tablespoons lemon juice
- 1 1/2 tablespoons tahini
- 1 cup caramelized ramp bulbs
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Directions
- Drain chickpeas, reserve liquid.
- Blend all ingredients with 1/4 cup chickpea liquid until smooth.
- Adjust lemon juice to taste.
- Garnish with olive oil and fresh ramps.
- Serve with crackers or pita.
For further inquiries, reach out to columnist Philip Potempa, a notable cookbook author and radio host.