Plan Your Wine Tour Thanks for supporting Michigan wines! The following restaurants have at least four or more Michigan wines on their list. See one we missed? Please contact Jenelle Jagmin, 517-284-5790 to get the restaurant added to our list. If your favorite restaurant doesn't serve Michigan wines, use our "Meal was fine" cards (PDF) to let them know they should! Contact Sherri Goodreau at goodreaus@michigan.gov or 517-284-5733 to order your free cards.$13.99 Lunch Prix Fixe Features!$21.99 Dinner Prix Fixe Features!Chef's Flavors - Now Available! Newport, KY / Newport on the Levee One Levee Way, Suite 2129, 11:30 AM - 10:00 PM 11:30 AM - 11:00 PM 11:30 AM - 10:00 PMBox 4581801 Bayview AveBarnegat LightNew Jersey 08006609-494-0113Fax 361-9536•Geographic range: In temperate and tropical coastal marine waters throughout the world, except the eastern Pacific. From Maine through eastern Florida along the U.S. Atlantic coast. •Habitat: Eggs are released into the open ocean.

Larvae develop into juveniles near the surface in continental shelf waters and eventually move to estuarine and nearshore shelf habitats. Juveniles prefer sandy bottoms but will also inhabit mud, silt, or clay bottoms or vegetated areas. Adults use both inshore and offshore areas and favor warmer water. •Life span: Moderately long - up to 14 years•Food: Bluefish are voracious predators, feeding primarily on squid and fish, particularly menhaden and smaller fish such as silversides. Bluefish exhibit feeding behavior called the "bluefish blitz," where large schools of big fish attack bait fish near the surface, churning the water like a washing machine.•Growth rate: Fast.•Maximum size: Up to 31 pounds and 39 inches •Reaches reproductive maturity: At age 2, between 15 and 20 inches in length•Reproduction: Bluefish spawn multiple times throughout their spawning season. Depending on their size, females release 400,000 to 2,000,000 eggs.•Spawning season: Spring and summer•Spawning grounds: In the western North Atlantic Ocean, offshore from Massachusetts to Florida•Migrations: Bluefish migrate seasonally, moving north in spring and summer as water temperatures rise and moving south in autumn and winter to waters in the South Atlantic Bight. 

•Predators: Sharks, tunas, and billfishes are the only predators large and fast enough to prey on adult bluefish. Oceanic birds prey on juvenile bluefish. •Commercial or recreational interest: Both •Distinguishing characteristics: Bluefish are blue-green on the back and silvery on the sides and belly. top wines 2014 australiaThey have a pointed snout and a prominent jaw, with sharp, compressed teeth{Excerpted from NOAA/NMFS Fishwatch}    Bluefish have traditionally been a staple of our gillnet fishery although in 2011 water conditions apparently caused these fish to move quickly through our near shore waters into cooler New England areas.    best of musical and wine 2015Bluefish are typically caught by "stabnetting" where the schools of fish are located and identified on an electronic scope and the net is set around the school. wine by the case brooklyn ny

This fishing method is very selective and there is little, if any, by-catch.    The market for bluefish is principally on the East coast. When fresh and having been iced down and handled properly on the boat and at the dock, these fish are delicious. buy wine bottle onlineFor this reason Viking Village bluefish are prized in The New York, Philadelphia and Baltimore markets.glass of wine pngGrilled BluefishIngredients    2 Bluefish Filets    Olive Oil, Wine, Garlic, Paprika, Parsley, Salt & pepperDirections    Place bluefish in a broiling pan and drizzle with olive oil. red wine brands benefitsAdd some chopped garlic, a dash of salt & pepper and paprika. Pour about 1/4 cup of wine over the entire dish, add parsley and broil for about 10 minutesSubmitted by Chef Charles OstergrenSauteed Bluefish with Hollandaise SauceIngredients   2 Bluefish Filets   1/3 cup of Crabmeat   6 to 8 stalks of Asparagus   Flour   Olive Oil, Wine, Salt & Pepper   Hollandaise Sauce (3 Eggs, Butter, 1 Lemon)Directions   To prepare the Hollandaise Sauce...melt butter in a frying pan

, let it cool, separate the egg yolks and stir in over very low heat (so as not to cook the egg) with the butter. Add juice of the lemon and add a dash of salt & pepper. Heat olive oil in the frying pan. Dredge the filets in seasoned flour and place in the pan. Cook for a couple of minutes, add a little wine and a dash of salt & pepper, turn over and cook a couple more minutes (About 5 minutes total).   Place the fish on a plate with the asparagus. Place crabmeat on the fish, add the asparagus and pour Hollandaise sauce on top.Submitted by Chef Charles OstergrenClick Here to see a video ofChef Charles Ostergren preparing this dish at localtake out restaurantOff the HookSubmitted by Chef Charles Ostergren The Wine of the Knowledgeable Amontillado is a very unique wine due to its dual aging process: first under the veil of flor, typical of Fino and Manzanilla, followed by a period in which the flor disappears and the wine is exposed to oxidation. Made from palomino grapes, this fusion of aging processes makes the Amontillado wines extraordinarily complex and intriguing.

This is an elegant wine which ranges from pale topaz to amber in colour. Its subtle, delicate bouquet has an ethereal base smoothed by aromas of hazelnut and plants; reminiscent of aromatic herbs and dark tobacco. Light and smooth in the mouth with well-balanced acidity; both complex and evocative, giving way to a dry finish and lingering aftertaste with a hint of nuts and wood. There is a wide range of Amontillados, resulting from the different stages that occur between the two ageing phases that the wine is made from: biological and oxidative. Thus, some Amontillados have a paler color with very sharp notes and faint memories of yeast, from being aged longer with the flor. In others, however, the notes of oxidative aging—spices and wood—predominate. Amontillado is a unique wine produced from the complete fermentation of palomino grape must. The fruit of the fusion of two different types of ageing processes (both biological and oxidative), Amontillado is resultingly an extraordinarily complex and interesting sherry.