If Vines Could Talk

In Episode 167, I sit down with Jenelle Jagmin, Director of the Michigan Craft Beverage Council, and Nate Peeters, Deputy Communications Director for the Michigan Department of Agriculture and Rural Development. We discuss how the Council operates within MDARD, how funding priorities are established, the importance of agritourism, Michigan Craft Beverage Month, the new Michigan Crafted brand, regenerative agriculture, producer support programs, grants, and the future of Michigan wine and craft beverages. We also explore how Michigan can continue building a recognizable identity while supporting both new and established producers across the state. Sign Up for Michigan Craft Beverage News: https://public.govdelivery.com/accounts/MIDARD/subscriber/newMichigan Craft Beverage Council Website: https://michigancraftbeverage.com/Michigan Craft Beverage Summit: https://michigancraftbeverage.com/grow/summitMichigan Craft Beverage Council Meeting Information: https://www.michigan.gov/mdard/about/boards/craftbeverageMichigan Governor's Office Appointments Web Page: https://www.michigan.gov/whitmer/appointmentsMDARD Grants Web Page: https://www.michigan.gov/mdard/business-development/grantfundMichigan Regenerative Farmer Networks Web Page: https://michigan.gov/rfng Michigan Crafted Social Media Pages: InstagramMDARD Social Media Pages: Facebook | Instagram | LinkedIn | YouTube© Steve Salisbury. Produced by Steve Salisbury. All rights reserved.

In this episode I talk with Jason Young and Bailey Fortuna of Another World Wines. Bailey began her wine career in New York restaurants, where she became serious about tasting, service, and sommelier training. Jason grew up in Saginaw County, moved into software engineering, and later reconnected with agriculture in California. Their path includes nine seasons in California, formal viticulture study, low intervention winemaking, and a commitment to regenerative farming grounded in science. They searched for land from Buchanan to Coloma and finally secured property on the Berrien Ridge. Their first year includes Riesling from Shady Lane, Cabernet Franc from Domaine Berrien, two hundred cases. Their name, Another World Wines, reflects their blend of old world and new world ideas and their hope to reimagine a future for Michigan wine. Website: anotherworldwines.com Instagram: anotherworldwines Email: info@anotherworldwines Learn more about Art Coast at saugatuck.com/art-coast-food-wine-festival© Steve Salisbury. Produced by Steve Salisbury. All rights reserved.

This episode features Jessica Youngblood of Youngblood Vineyard, a family farm located twenty miles northeast of downtown Detroit. Jessica shares how she and her husband planted their first twelve acres in 2015, followed by ten more in 2016, and how they built their business from the ground up with a focus on cold hardy varieties such as Petit Pearl, Marquette, Frontenac, Frontenac Blanc, Prairie Star, and Itasca. She discusses their estate-grown philosophy, their early harvests, and the expansion of their winery into a restaurant, event venue, and community gathering space. Jessica also reflects on her service with the Michigan Craft Beverage Council and the fulfillment she finds in supporting Michigan’s craft beverage industry. Learn more at youngblood.com and follow Youngblood Vineyard on Facebook and Instagram at youngbloodvineyard.© Steve Salisbury. Produced by Steve Salisbury. All rights reserved.

In this episode, we begin with Brad Deacon, who explains PA232 and the role of the Michigan Craft Beverage Council. He shares how producers can explore grant opportunities and connect with director Jenelle Jagmin at [email protected]. Then we sit down with Lori Herron of Social Vines. Lori and her husband purchased their seventy acre property in 2015 and transformed a historic red barn into the heart of their boutique vineyard and winery. After seven years of township challenges, Lori continues to build a woman owned business that brings new energy and commerce into the area. She farms cold hardy hybrids, sources Riesling from Joe Herman, partners with Modales for custom crush, and focuses on creating a welcoming space for dogs, children, and anyone who wants to enjoy Michigan wine. Visit socialvines.com and follow Social Vines on Instagram at @socialvinesdexter, Facebook at Social Vines, and TikTok at Social Vines Vineyard & Winery. © Steve Salisbury. Produced by Steve Salisbury. All rights reserved.

Chef Jean Joho joins me for a conversation that spans his early life in Alsace, his classical training, his rise in Chicago, and his long relationship with wine. We talk about Everest, the Eiffel Tower Restaurant, his connection to Michigan wine, and the progress he has seen in our region. © Steve Salisbury. Produced by Steve Salisbury. All rights reserved.

Steve first shares a short collage of voices from a successful Michigan wine dinner at Wildfire in Chicago. Then in this episode, Steve talks with Sam Smiertka of Blue Dot Farm and Vineyard in Charlevoix. Sam studied graphic design and history at James Madison University, worked in a corporate role in Atlanta, and discovered a strong interest in wine after trying a bottle from Georgia. She returned to Maryland, spent four years at Crow Vineyard and Winery, and completed WSET level 3. An internship at Alexana Estate in Oregon shaped her next chapter. She later joined Blue Dot, owned by Paul and Jenny, where she works with established vineyards, new plantings, and fruit trees for cider. The site near Lake Charlevoix supports a wide range of varieties and faces challenges from wildlife and frost. Sam brings steady focus to the work and continues to shape Blue Dot’s future. bludotwine.com Facebook: Blu Dot Farm and Vineyard Instagram: #bludotfarmandvineyard © Steve Salisbury. Produced by Steve Salisbury. All rights reserved.

Emmy Sue Neighbors joins the podcast to share the story behind Forsu, her Michigan‑born project shaped by organics, community, and personal meaning. She began her wine journey in Santa Ynez and Santa Barbara in 2018, learning every role across five to six years in fully organic and biodynamic settings. She and Blair returned to Michigan in 2023, moved to Northport in 2024, and purchased fourteen acres of a former buffalo farm where they planted their first vines. They also took on a neighboring orchard with apples, cherries, apricots, and two acres of grapes, farming both properties themselves with no hired help. Emmy Sue is also the head winemaker at Boathouse where among other things, she is completing the paperwork to pursue organic certification with a target of 2028. Her philosophy is simple: wine is community. Learn more at forsuwine.com and boathousevineyards.com. Their Instagram accounts are @forsuwineandcider for Forsu and @boathousevineyards for Boathouse. © Steve Salisbury. Produced by Steve Salisbury. All rights reserved.

In this episode, I sit down with Mimmo Musumeci of Ca’ Musu, a vineyard‑driven project in Hart, Michigan. Mimmo and Elise run a small, focused winery built on disciplined farming, cool climate varieties, and a restrained cellar approach that keeps the character of their site clear. We recorded in their barn with birds all around and enjoyed Sabbia, a blend of LaCrescent, Riesling, Traminette, and Niagara. Learn more at camusu.com and winepirati.com, or on Instagram @ca.musu and @winepirati. © Steve Salisbury. Produced by Steve Salisbury. All rights reserved.

Chris Baldyga joins the podcast for a conversation about his path from early exposure at Chateau Grand Traverse to founding and leading 2Lads. He shares how vineyard work shaped his understanding of wine and how chemistry influenced his approach. We talk about the early days of 2Lads, the varieties they focused on, and the evolution of their sparkling program. Learn more at 2lwinery.com, follow 2 Lads Winery on Facebook, and explore #2ladswinery on Instagram. © Steve Salisbury. Produced by Steve Salisbury. All rights reserved.

In this episode, Steve talks with John Braganini about PA 232, the Michigan Agricultural Commodities Marketing Act that now serves as the framework for a proposed Michigan Wine Grape Grower program. At least 25 percent of Michigan wine grape growers petitioned to begin the process, and MDARD appointed a temporary committee to draft a program that growers will eventually vote on. John shares insight into what this means for growers, and how assessments may support marketing, research, and education. He also discusses the realities of operating Michigan’s largest winery, with St. Julian tasting rooms in Union Pier, Paw Paw, Rockford, Frankenmuth, Troy, Dundee, and soon Gaylord. Learn more about The Michigan Department of Agriculture and Rural Development: michigan.gov/mdard Learn more about St. Julian: stjulian.com Contact John at [email protected] or 269-330-4205 © Steve Salisbury. Produced by Steve Salisbury. All rights reserved.