Exploring the Rich History and Culinary Delights of Tabor Hill Winery

When I first joined the food pages of The South Bend Tribune and The Vidette-Messenger in Valparaiso in 1993, I had little wine knowledge. As a 1992 graduate of Valparaiso University, my wine experience was minimal. Affordable choices like Boone’s Farm Strawberry Hill and homemade wines by my Uncle Swede topped my list.

In November 1992, my features editor at The South Bend Tribune, Chuck Small, introduced me to the world of wines. I covered a wine pairing dinner in Union Pier, Michigan, hosted by the American Wine Society at Patty Panozzo’s Café. My older sister Pam joined me as we sampled wines from St. Julian, Madron Lake Hills, Lemon Creek, and Tabor Hill wineries in southwest Michigan.

Over 35 years, I have continued to learn about and enjoy wines. My cousin Jason Hisaw in Dallas and famed sommelier Alpana Singh could have assisted me in wine tasting and appreciation throughout my career. Tabor Hill has been instrumental in my wine education, currently celebrating its 60th anniversary.

A Presidential Choice

Tabor Hill has a rich history. President Gerald Ford and First Lady Betty served its Vidal Blanc at a White House state dinner in 1974, marking a first for Michigan wines. Even the Reagans enjoyed Tabor Hill’s Classic Demi-Sec during their presidency.

Tabor Hill Winery CEO Matt Moersch stands on 60 acres of vineyards in Buchanan, Michigan, addressing climate change effects on grape growing. Matt, along with his father Rick Moersch, a high school chemistry teacher-turned-winemaker, and winemaker Sage Sitarz, are exploring ideal grape varieties to handle changing conditions.

Innovative Menu by Chef Justin Carlisle

Chef Justin Carlisle, a James Beard-nominated chef, brings innovation to Tabor Hill’s menu with local ingredients from nearby farms like Frillman Farms and Falak Farms. His creations include homemade “gaufrettes” with creamy onion dip topped with smoked trout roe and pork loin with cabbage and beans.

Pastry Chef Bo Durham adds sweet finales like his carrot cake and “candy bar” with pretzel, peanut butter, chocolate, and smoked salt. His “million-dollar cookie” features dark chocolate, toasted walnuts, and dried Michigan cherries.

Visit www.taborhill.com for more details on Tabor Hill Winery’s history and menu.

Ramp Hummus Recipe

Ingredients

• 1 can (16-ounce) chickpeas, liquid reserved
• 1/4 cup chickpea liquid
• 3-5 tablespoons lemon juice
• 1 1/2 tablespoons tahini
• 1 cup caramelized ramp bulbs
• 1/2 teaspoon salt
• 2 tablespoons olive oil

Directions

1. Drain chickpeas, saving the liquid.
2. Combine ingredients in a blender or food processor with 1/4 cup of chickpea liquid.
3. Blend on low for 3-5 minutes until smooth. Add lemon juice to taste.
4. Place in a serving bowl with a drizzle of olive oil and fresh ramp garnish.
5. Serve with crackers or pita.