Michigan Wine Country

A nice general guideline for wine and food pairing is that salty and spicy foods go well with low-alcohol, fruity wines. This pairing from Chateau Chantal is the perfect embodiment of that idea. A...

Wine Mushroom Caps - Sauté garlic in butter in saucepan. Add the grated cheese, bread crumbs and wine. Mix well. Fill mushroom caps with mixture.

Wine Cheese Spread - It's simple. Just mix it all together until it looks right. If you want to use it as a dip, add more wine until thin enough.

Smoked Whitefish Pate - Cream the cheese, add remaining ingredients, and mix well. Serve on endive, crackers, or in phyllo cups.

Port Wine Cheese Spread - Combine wine and butter in a small bowl. In food processor or blender, combine cheese, sour cream, salt and cayenne pepper.

Mushroom & Leek Tartlets - Over a medium heat melt fat then add mushrooms and leeks. Cook slowly over low heat until dry, approximately one hour. Add pancetta, salt and pepper.

Leelanau Fondue - Rub the interior of the fondue pot with the garlic halves, then discard. Place the fondue pot over medium heat, add the wine and gently heat, about 5 minutes.

Cheese and Wine Spread - Combine all ingredients except crackers and grapes in blender or food processor; blend until smooth and thoroughly combined.

Artichoke Pizza Appetizer - Courtesy of Brys Estate Vineyard & Winery, Favorite recipe of Steve Callewaert, Tasting Room Staff