Celebrate the wine harvest with Brengman Brothers


Over the weekend of November 22-23, Brengman Brothers will celebrate a successful 2013 grape harvest & crush with an Old World flair with a dinner featuring holiday food with Chef Joe Bologna on Friday and the Festa dell’uva Leelanau Celebration featuring a pig roast and barrel tastings on Saturday.

Owner Robert Brengman says “The Joe Bologna Trattoria is a well-respected restaurant in metro Detroit. Our guests were thrilled with his pairing dinner at the winery this past summer, and we’re excited that he’s returning to share the flavors and the feeling of a traditional European harvest celebration.”

Chef-Joe-Bologna-DinnerA couple of pairings Chef Bologna will present are Brengman Brothers’ award winning Dry Riesling with bacon wrapped mascarpone dates and the hearty Refosco Valpanera paired with a thick egg pasta with wild boar meat sauce. Full menu and a cool video below! Friday night’s dinner begins at 6:30 at the winery and is $75 per person – reservations should be confirmed no later than Thursday, November 14.

On Saturday beginning at 2 PM the Festa dell’uva Leelanau will mark the completion of the harvest with eating, drinking and dancing. The celebration will include a pig roast, food and wine including barrel and tank tastings of the new wines, contra dancing with a live band and instructor and even a fencing match between the cellar and vineyard staff.

Saturday’s event is free to Brengman Brothers Wine Club members and $30 for the general public. If you’re looking to make it a weekend getaway, Cambria Suites is offering a special rate for Friday and/or Saturday lodging along with free shuttle service from the Cambria to the winery and back!

For more information and reservations for both events, please call the winery at 231-946-2764 or visit www.brengmanbrothers.com.

Friday Night Pairing Dinner Menu

Aperitivo – Brengman Brothers Gewurztraminer
Almonds, dried fruit, Parmigiano-Reggiano, olives, prosciutto

Antipasto – Brengman Brothers Dry Riesling
Bacon wrapped mascarpone dates, balsamic fig glaze

Primo – Refosco Valpanera or Refosco Superiore
Pappardelle al ragu di cinghiale (fresh thick egg pasta with wild boar meat sauce)

Insalata – Brengman Brothers Block 65 Blend
Farro, fresh greens, roasted grapes (grain salad with fresh greens and roasted grapes)

Secondo – Refosco Riserva or Refosco Superiore
Braised osso bucco amarone, garlic potato

Dolce – Nathaniel Rose Port
Chocolate hazelnut panna cotta (chocolate custard)

Photos & video courtesy DC Hayden Studios.