Michigan Wine

Michigan is one of the earliest states to have been settled and produce wine. In the 1670s, when the French arrived along the Rue Détroit (doesn’t it sound lovely that way?), they discovered indigenous grapes growing along the banks and used them for wine. Antoine de la Mothe Cadillac, founder of Detroit, built Fort Pontchartrain in the early 1700s and planted grapes there for personal wine consumption. Joseph Sterling established the state’s first commercial winery, Pointe Aux Peaux, in Monroe in the 1860s, with others following. The Michigan wine industry gained momentum into the early 20th century, winning medals at state fairs and attracting consultants. For a decade and change, the Michigan wine industry was silenced due to Prohibition. But shortly after the Repeal in the 1930s, the state was one of the first to whole-heartily attempt to regroup, with several wineries throwing themselves right back into production. In 1985, the Michigan Grape and Wine Industry council was established to promote and advance state wines.

 

The Great Lakes provide much-needed climate moderators to circulate air to cool hot summer temperatures and ease winter’s chill. The inland areas get much too cool to grow good quality grapes, so the four AVA’s, Fennville, Lake Michigan Shore, Leelanau Peninsula, and Old Mission Peninsula are all located along shorefronts. 

 

The grapes grow in Michigan are a mixture of European and North American varietals and hybrids. For whites: Riesling, Pinot Gris/Grigio, Chardonnay, Gewürztraminer, Chardonel, Traminette, Seyval Blanc, Vidal Blanc, and Vignoles. For reds: Cabernet Sauvignon, Merlot, Cabernet Franc, Pinot Noir, Chambourcin, Chancellor, and Marechal Foch.