Restaurateur’s Blog

Wine sauces: Something to consider

Wednesday, September 4, 2013

Wine sauces add a lot to a menu item — and not only flavor but also a poetic flourish to the menu description. Rhubarb wine from New York. You probably have a wine sauce or two as part of your menu, and why not experiment with your wine sauces by...

Mulled hard cider: Black Star Farms’ own recipe

Sunday, December 16, 2012

Cherrywine.com features hard ciders from two kinds of producers: dedicated cideries who make nothing but cider, and wineries who make fruit wine but also include hard cider as an offering. One of the latter is Black Star Farms, a winery and “agricultural destination” in northwestern lower Michigan that makes all...

Cranberry Wine: ‘Tis the Season

Thursday, December 8, 2011

Glazed holiday ham. (Drools.) Arguably, there is no single style of fruit wine more made for the holidays than cranberry. And while cranberry wine served with a holiday meal is a slam dunk, that’s not the end of the story. Everyone who knows their way around a kitchen understands what the...

A General Manager-Wine Director Talks Fruit Wine

Friday, December 3, 2010

Ginger Henderson Ginger Henderson says her success with sparkling cherry wine at Chicago’s award-winning French-American restaurant North Pond shows that fruit wine has a place on a fine dining wine list. Here she discusses the purpose and impact boutique fruit wine can have on a wine list. By Todd Spencer...