In 1992, I embarked on a journey into the world of wines, starting as a writer for the food pages at The South Bend Tribune and The Vidette-Messenger in Valparaiso. Fresh out of Valparaiso University, with limited exposure to wines, I initially gravitated towards affordable options. This included popular wine coolers and Boone’s Farm Strawberry Hill, along with homemade wines from my Uncle Swede, and the sweet Mogen David concord grape wine. My wine understanding was minimal at first.
A pivotal moment came in November 1992 when my editor, Chuck Small, assigned me to cover a wine pairing dinner by the American Wine Society at Patty Panozzo’s Café in Union Pier, Michigan. With my sister Pam accompanying me, we explored wines from St. Julian, Madron Lake Hills, Lemon Creek, and Tabor Hill wineries.
Fast forward 35 years, I remain passionate about wines. My cousin Jason Hisaw, a notable figure in Dallas, Texas, with connections to sommelier Alpana Singh, would have been invaluable during my two decades of cookbook writing and food exploration. Despite this, I frequented Anderson’s Orchard and Winery in Valparaiso, cherishing its unmatched rhubarb table wine. Tabor Hill has been my educational cornerstone, now celebrating its 60th anniversary.
Tabor Hill’s Rich Legacy
Tabor Hill Winery holds a unique place in history. President Gerald Ford served its Vidal Blanc at a 1974 White House state dinner, marking the first instance of a Michigan wine at such an event. Although faced with the Reagan preference for California wines, Tabor Hill’s Classic Demi-Sec found its way to the dining table during their time in Washington.
Today, Tabor Hill’s CEO, Matt Moersch, alongside his father, Rick Moersch, lead the winery through shifting climates. The estate spans 60 acres and boasts over 30 wine varieties, making it Michigan’s fourth largest winery. Their efforts began in 2017 when the Moersch Hospitality Group reacquired Tabor Hill, a full circle for Rick who started in its wine labs in 1980.
The Evolution of Tabor Hill Winery
Tabor Hill was the first in Michigan to plant Riesling grapes, expanding its wine offerings. Their acquisition of the Bronte Champagne & Wine Company in 1984 introduced sparkling wine lines like “Cold Duck.” The Round Barn Winery, also under the Moersch family, began with the relocation of an Amish barn in 1997.
Chef Justin Carlisle, a James Beard-nominated chef, introduces new flavors at the Tabor Hill Winery Restaurant. His menu celebrates local ingredients, including creations like “gaufrettes” with smoked trout roe, pork loin on cabbage beds, and a charred aged New York strip with béarnaise sauce.
For dessert, Pastry Chef Bo Durham offers a specialty carrot cake and a “candy bar” with pretzel, peanut butter, and caramelized white chocolate.
A Culinary Touch with Ramp Hummus
Previous Executive Chef John Paul Verhage highlighted ramps, wild onions native to our region, in his recipes. He shared a simple yet flavorful ramp hummus recipe.
Ramp Hummus Recipe
Ingredients
– 1 can (16-ounce) of chickpeas or garbanzo beans, liquid reserved
– 1/4 cup liquid from can of chickpeas
– 3-5 tablespoons lemon juice
– 1 1/2 tablespoons tahini
– 1 cup caramelized ramp bulbs
– 1/2 teaspoon salt
– 2 tablespoons olive oilDirections
1. Drain chickpeas, reserving the liquid.
2. Blend all ingredients with 1/4 cup chickpea liquid.
3. Mix for 3-5 minutes until smooth. Adjust lemon juice to taste.
4. Serve with olive oil drizzle and fresh ramp for garnish.
5. Accompany with crackers or pita.
For more details on Tabor Hill’s history and offerings, visit www.taborhill.com.
Columnist Philip Potempa, with four cookbooks to his name, hosts a weekly radio show on WJOB 1230 AM. Contact him at [email protected] or mail your queries to From the Farm, PO Box 68, San Pierre, Ind., 46374.