Exploring Tabor Hill Winery’s Legacy and Innovations

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My journey into the world of wine began when I was hired for the food pages at The South Bend Tribune and The Vidette-Messenger in Valparaiso. Fresh out of Valparaiso University in 1992 and with little exposure to wine, my early preferences revolved around affordability. Wine coolers, Boone’s Farm, and homemade versions from my Uncle Swede filled the gaps in my limited experience.

In November 1992, Chuck Small, my editor, introduced me to a new dimension of wines by assigning me to cover a wine pairing dinner in Union Pier, Michigan. This event, hosted by the American Wine Society, featured wines from St. Julian, Madron Lake Hills, Lemon Creek, and Tabor Hill wineries. Accompanied by my sister Pam, I ventured into this realm of diverse flavors.

Now, 35 years later, my passion for wine continues. During this time, I often wished for guidance from expert sommeliers like my cousin Jason Hisaw and Alpana Singh. Despite this, Tabor Hill, with its memorable rhubarb wine, has been a cornerstone in my wine journey. Celebrating its 60th anniversary, Tabor Hill Winery has achieved historical milestones, including serving its Vidal Blanc at a White House state dinner in 1974.

Currently, CEO Matt Moersch leads Tabor Hill Winery, overseeing 60 acres of vineyards in Buchanan, Michigan. Addressing climate change and its effects on grape cultivation, the Moersch family adapts to evolving growing conditions. They take pride in being the first in Michigan to plant Riesling grapes, enhancing their wine diversity.

Acquiring the Bronte Champagne & Wine Company in 1984 allowed Tabor Hill to expand further. The Moersch family brought an Amish barn to life as the Round Barn Winery, broadening their brand. Presenting a fresh menu, Chef Justin Carlisle highlights local ingredients in creations like gaufrettes with smoked trout roe. The restaurant offers standout dishes such as pork loin on a bed of cabbage and a charred New York strip with béarnaise sauce.

As a sweet note, pastry chef Bo Durham crafts a renowned carrot cake and a decadent candy bar dessert with pretzel, peanut butter, and caramelized chocolate. Michigan-themed desserts include the “million-dollar cookie,” brimming with local flavors.

More than 15 years ago, former executive chef John Paul Verhage and I discovered a shared interest in ramps. He appreciated their intense flavor despite sourcing challenges. His ramp-infused hummus recipe offers a unique use of this ingredient, pairing perfectly with chilled white wine.

For detailed information and menu offerings, visit taborhill.com.

Ramp Hummus Recipe

Ingredients:

16 oz can of chickpeas, liquid reserved

1/4 cup chickpea liquid

3-5 tbsp lemon juice

1 1/2 tbsp tahini

1 cup caramelized ramp bulbs

1/2 tsp salt

2 tbsp olive oil

Directions:

Drain chickpeas, reserve liquid.

Blend all ingredients with 1/4 cup chickpea liquid until smooth.

Adjust lemon juice to taste.

Serve with a drizzle of olive oil and fresh ramps.

Enjoy with crackers or pita.

Philip Potempa has published four cookbooks and hosts a weekly radio show on WJOB 1230 AM. Contact him at [email protected] or mail: From the Farm, PO Box 68, San Pierre, Ind. 46374.