This week’s Northern Express — sister publication of The Ticker — is the Ingredients issue, featuring stories about our farmers, growers, chefs, bakers, and winemakers.
In the lattermost category, a few local wineries are trying their hands at a 500-year-old winemaking process, pétillant-naturel, or pét-nat.  What makes it different from traditional wine styles are three main components: It only goes through one fermentation process (instead of two); it traps carbon dioxide inside the bottle, creating natural carbonation; and it doesn’t contain added commercial yeast or sugars. Brengman Family Wines, Bos Wine, and Mawby all have a version of their menus.
“Why wouldn’t you be on the natural side of winemaking?” says winemaker Robert Brengman. “We’re trying to develop a true flavor of here—we plant, we grow, we make everything in Leelanau. When you grow something but then kill the wild yeast and you’re inoculating it with a commercial yeast, it’s from another place—another country. You just altered your place. It’s really not from here now. That’s important to us. We want to create a true taste of Leelanau.”
Read more here.
Pick up a free copy of this week’s Northern Express, available to read online or at one of nearly 650 spots in 13 counties across northern Michigan.
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