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Brys Estate Blog

Welcome to the our blog, here is where we will be highlighting events, news, and stories from around the vineyard & winery! 


Brys Estate
August 22, 2018 | Brys Estate

Late Summer Recipes & Wine Pairings

As summer begins to slowly draw to a close we're encouraging you to get outside & enjoy the bounty of the season, including fresh fruits & vegetables, sunflowers, & local wine!

We rounded up 4 recipes from #PatricksPairings that make for a delicious late summer meal! Of course, we've also included the wines that pair best with each! Enjoy!




  • Charcuterie: Salami, Prosciutto, Coppa, Speck, Chorizo, Pâté, Foie Gras
  • Cheeses: White Cheddar, Parmigiano Reggiano, Fontina, Irish Dubliner, Havarti, Manchego, Brie, Goat Cheese
  • Pickled Things: Cornichons, Giardiniera, Pickled Onion, Kalamata Olives, Castelvetrano Olives, Cracked Greek Olives, Pickled Asparagus, Pickled Brussels Sprouts
  • Fruit: Sliced Pear, Sliced Apple
  • Spreads: Whole Grain Mustard, Peach or Pear Chutney, Lavender Honey
  • Breads/Crackers: Focaccia, Olive Bread, French Bread, Water Crackers, Flavored Triscuits, Thinly Sliced Pumpernickel
  • Nuts: Cashews, Almonds, Pistachio

- Number of Items: the number of items you choose is largely dependent on the number of people you have.  A general rule of thumb for an appetizer sized portion is 3 items for 1-2 people, 5 items for 3-4 people, and 8-10 items for 6-8 people.
- Item Types:  a well rounded board will have an assortment of cheeses, meats, and pickled vegetables.  I usually choose at least one item from each category.  So for a 3 item board I will have a cheese, a meat and a pickled item.  In addition, every board should have bread or crackers (or both) and a spread of some sort.  See item suggestions below.
- Wine Pairing Suggestions:  the items you select for your board will determine which wines pair best.  Sharp cheeses such as white cheddar go well with sweeter style wines or crisp whites, creamy cheeses such as Fontina go well with Pinot Noir, salty or crumbly cheeses such as Parmigiano Reggiano go well with red wines.  Cured meats typically pair best with red wines.  Experiment and taste - it's part of the fun!

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  • romaine lettuce heads
  • fresh Michigan sweet corn
  • cherry or grape tomatoes - diced
  • radishes - diced
  • green onion - sliced
  • shaved Parmigiano Reggiano cheese
  • balsamic vinegar
  • extra virgin olive oil
  • salt
  • fresh ground pepper

Depending on how many people you are serving, you will need 1 head of Romaine for each 2 servings and 1 ear of corn for each 4 servings. Pre-heat barbeque grill over high heat. Rinse and pat dry the romaine heads. Slice romaine heads in half lengthwise so that you end up with 2 identical pieces. Shuck corn and remove any silks by hand. Place romaine on the grill cut side down and grill for 2-3 minutes with the grill lid open until the edges are just beginning to blacken. Remove romaine from heat. Reduce heat to medium. Place corn on grill and rotate every few minutes until the corn is partially blackened on all sides. Remove from heat. Once corn has cooled, cut the corn kernels off the cob. Once grilled, the grilled romaine and grilled corn can be refrigerated for a couple hours until ready to serve. To assemble, place grilled romaine on plate, top with the grilled corn kernels, diced radishes, tomato, green onion and shaved parmesan cheese. There is no measuring here, just top each salad with however much of any of the listed ingredients you like. Drizzle with good quality balsamic and olive oil, then season with salt and fresh ground pepper.

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  • 1 1/2 lbs ground turkey
  • 2 cups chopped fresh spinach
  • 2 scallions - sliced
  • 2 cloves garlic - minced
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2/3 cup mayonaise
  • zest of 1 lemon
  • 2 tbsps fresh lemon juice
  • 1 clove of garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • sliced tomato
  • red onion
  • sliced cucumber
  • pickle slices
  • sprouts
  • avocado slices
  • crumbled feta

In a large mixing bowl, combine the ground turkey, chopped spinach, scallions, garlic, cumin, salt and pepper.  Mix well then divide into 4 equal patties. To make the lemon aioli, in a small bowl whisk together the mayonnaise, lemon zest, lemon juice, garlic, salt and pepper. Grill burgers over medium heat for 5-6 minutes per side or until cooked through. To assemble your California Turkey Burger, place some of the lemon aioli on the bottom bun, top with the burger patty, tomato, red onion, pickle, cucumber, sprouts, avocado and feta.  Add a bit more aioli to the top bun before placing it on top. Enjoy with a glass of Brys Estate Pinot Grigio!

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  • 2 cups Pinot Noir
  • 1 cup Michigan dried cherries
  • 2 tsps sugar
  • 1 tsp corn starch
  • 1 tbsp butter

Add the Pinot Noir, dried cherries, and sugar to a sauce pan.  Mix the corn starch with a little bit of wine before adding it to the pan to avoid any lumps.  Over medium heat allow the pan to simmer for about 10 minutes until the liquid has reduced down to about 1 cup.  Swirl in 1 tbs butter and serve warm.

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Time Posted: Aug 22, 2018 at 8:00 AM
Brys Estate
March 28, 2018 | Brys Estate

A note from our winemaker

Happy Spring to everyone!

I hope that all of you enjoyed winter as much as possible, but now it is time to get excited about this new season and everything it has to offer.

This week we're moving towards the final stage of bottling, and I speak on behalf of everyone in production when I say, “Thank goodness we're almost done!”.  Also this week we are releasing four of our new vintages. We hope you can stop by the tasting room soon to sample them.  And of course, overall, we're starting another growing season on the beautiful Old Mission Peninsula. This is a very exciting time of the year for us.

To reflect a bit on last season, let me start by saying that climate change is real, and we are all starting to see the effects it has on growing conditions.  As you may know, we have a short growing season compared to other appellations in the United States, so it is crucial that this important period goes well. During the past few seasons, we have seen an increase in temperature and growing degree days which allow us to see an increase in ripeness as well as natural sugar and flavor development. But we have also noticed an increase in spring and fall precipitation, and that makes it very difficult to adjust our vineyard management practices to ensure the best quality fruit possible. We are working closely with the brilliant team from Agrivine to ensure we constantly come up with better management practices that influence the new wines as little as possible so that we can bring you the best product available.

To speak on our new release wines, I think the new whites will showcase a delicious balance between tropical fruit and acidity, and the red wines are very fruit forward with well-integrated tannins from the fruit as well as oak aging. We were also able to produce our very rare Artisan Series wines from the 2016 vintage. These wines were carefully crafted and left unfiltered to showcase the best possible techniques in winemaking. We are looking at 2019 release for these gems.

I am very excited about the upcoming growing season and the possibility to once again craft some of your favorite wines from our Estate. I thank you for your continued support and love for small, boutique style wines. Without you, I would just be a winemaker with a whole lot of wine to drink. And trust me, I would rather share it with all of you.

It takes a small village to make sure everything is done correctly and no shortcuts are taken. I would not be able to craft these wines if it was not for my assistant, Jordan Hooker. Your hard work and dedication are priceless - thank you, Jordan. If you see him on the tractor or in the cellar, please make sure to say 'hello'!

We hope that you fall in love with these wines as much as we have, and I hope to share a few laughs with you soon on the upper deck or tasting room. Just for PC reasons, I have to also include the golf course. See you soon.

Gesondheid(Cheers in Afrikaans).


Time Posted: Mar 28, 2018 at 1:00 PM
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