Indiana winery news
Indiana's wine industry continues to expand this summer with the opening of two new wineries in different parts of the state. The Oak Hill Winery opened in Converse on July 4. Their first offerings include wines made from grapes and other fruit grown in Indiana and surrounding states. The fruit wines are made from apples and peaches; the grape wines include reds made from Concord and Baco Noir and whites from Cayuga, Delaware and Seyval varieties. The winery and retail store are located on State Route 18 in Converse, between Kokomo and Marion. Free wine tasting is available and tours of the winemaking area are free. The Oak Hill Winery is open 1 to 6 p.m. daily throughout summer and fall. Call 765-395-3718 for winter hours.
In the southern part of the state, near Bloomington, Carousel Winery will have a grand opening on Aug. 2-3 at their location on State Road 37 outside of Bedford. Carousel will open with eight wine varieties including grape-based wines and fruit wines. Winery hours after the grand opening will be 10 a.m. to 6 p.m. Monday-Thursday, 10 a.m. to 8 p.m. Friday-Saturday and noon to 5 p.m. on Sunday. The winery is located at 8987 S.R. 37 South, Bedford, across from Apple Acres.
With the addition of these two new wineries, the Indiana wine industry has 27 commercial wineries and over 275 acres of grapes. Bruce Bordelon, viticulture specialist at Purdue University, says the outlook for grape harvest is good. Bordelon predicts the recent heavy rains in the northern and central parts of the state will have little effect on the grapes.
Adam's Wine Dinner to feature wines from Midnight Cellars
You are invited to join Adam's and Rich Hartenberger of Midnight Cellars for an evening of food and wine on Tuesday, July 29 at 6:30 p.m.
Menu: Canadian lobster tail served with a chargrilled corn cake, chive coulis and caramelized shallot mousse, 2001 Chardonnay Equinox, Paso Robles; roasted vegetable and Boursin Terrine with a sundried tomato aioli, 2000 Sangiovese Starlight, Dry Creek Valley; baby field greens served with pate au poivre, peppered pecans, Michigan dried cherries and a black raspberry vinaigrette, 1999 Zinfandel Crescent, Paso Robles; lemon mint granita; medallions of center cut beef tenderloin with fingerling potatoes, Roquefort, watercress and a smoked tomato butter, 1999 Mare Nectaris, Paso Robles; poached figs with sweetened crème fraiche, 1999 Cabernet Sauvignon Nebula, Paso Robles.
The cost is $65 per person, tax and gratuity not included. To reserve your table, please call 733-3600.