Truth.

Wanted: Locally made sparkly drink that’s affordable, easy to find, not to sweet, but not too dry.

Sounds like a dream beverage, right? Who doesn’t love things that sparkle, especially during the holiday season?  I love all things sparkly, and this time of year just feeds into that – the snow, the lights, the jewelry commercials… so I can’t think of a better way to toast the season than raising a glass of bubbly.

It’s a tricky business, though, finding a great bottle of bubbles. At least, it used to be for me. It’s hard to find a bottle of champagne at your local grocery store or wine shop that’s affordable and tastes good – I always found them cloying and sweet (no to mention incredibly painful the next morning). Besides, I like to buy local whenever possible, so those mass produced bottles in the grocery store just didn’t appeal to me.  Actually – most of the stuff in the store? That’s not really champagne – it’s sparkling wine. The term champagne can only be used for wines produced exclusively within the Champagne region of France – everything else is sparkling wine. And most of the mass-produced brands that are easy to find just aren’t that good.

A few years ago, I discovered one of the best things about Michigan’s wine scene: locally made sparkling wine. Good sparkling wine. REALLY good. Amazing, even.

The best-known sparkling wine in Michigan comes from L. Mawby on the Leelanau Peninsula. Larry Mawby’s operation is exclusive to sparkling wine – it’s all they make, and they make it very well. When I asked Larry why he chooses to make only sparkling wines, and he said “I like sparkling wine, enjoy making it, and think that we can consistently [regardless of annual vintage conditions] make fine sparkling wines here, so that’s what I do.” Boy am I glad he does, because I love what he makes.

Their selection spans a wide range – from pink and sweet to white and dry. Two of my favorites of theirs are Sex – a blush sparkler that’s sweet and fun to drink (bottled under Mawby’s M. Lawrence label) – and Blanc de Blancs – a beautifully dry, clear sparkling wine.  The tasting room is a must-visit for me every time I hit the Leelanau wine trail, and I never leave without a bottle (or 4). It’s easy to find at home too – here in the Detroit area, I’ve seen bottles of their Sex and Detroit on shelves at Meijer, Busch’s, Hiller’s and more, with prices ranging from $15-30. You can shop from L. Mawby’s full lineup on their website, and have the bottles shipped directly to your door (or to a client – hello awesome corporate gift!).  Mawby also offers their own wine club – Fizz. Members (referred to lovingly as Bubbleheads) receive 3 shipments per year of 4 bottles (you can pick, or let them pick for you). They also get to try new vintages first, and get tasting room discounts. Joining Fizz is free – you only pay for the wine when it ships.

Although Mawby is Michigan’s best known sparkling winemaker, it’s definitely not your only choice for sparklers. Many Michigan wineries offer a bubbly selection.  Here are a few of my favorites:

 

I hope you’ll celebrate the season with a bottle or two of Michigan’s fantastic sparkling wines.  Not only will you get to enjoy the delicious bubbles, you get to support the Michigan economy by spending your hard-earned money at a local small business. It’s a win-win situation all the way around!

Audrey and I would like to wish all of you a very happy holiday season. We’ll be raising several glasses of Michigan bubbly to you! Cheers!

P.S. A friend once told me that life always needs more of 2 things: bubbles and meat on a stick. Since I covered the bubbles above, here’s my favorite meat-on-a-stick recipe. It goes really well with Michigan bubbly!  Enjoy!

  • ÂĽ cup reduced-sodium soy sauce
  • 4 tsp. sugar
  • 4 tsp. sesame oil
  • 2 cloves garlic, minced
  • 2 tsp. grated fresh ginger (about an inch)
  • Red pepper flakes (to taste)
  • 8 boneless, skinless chicken thighs, quartered
  • 1 onion
  • Pineapple chunks (fresh)

 

Whisk together the soy sauce, sugar, sesame oil, garlic, ginger, and pepper flakes until the sugar is dissolved. Throw in the chicken, and toss to coat. Let it sit for a minimum of 15 minutes (the longer the better). While the chicken is marinating, soak your wooden skewers (so they don’t burn on the grill.)

Thread the chicken, onion, and pineapple onto skewers, and place on a greased grill over medium heat. Close the lid and let them cook for 12-15 minutes, turning once and brushing with marinade halfway through.

 

 

 

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