Chateau Chantal
Chateau Chantal
15900 Rue de Vin
Traverse City, MI 49686
Phone:
231.223.4110
Fax: 231.223.4130
Wine Trail Traveler article
Open daily year round
Sundays year round: 12-5pm
Mid June thru August: Monday-Saturday 11am-8pm
September thru October: Monday-Saturday 11am-7pm
November thru Mid June: Monday-Saturday 11am-5pm
Closed: Thanksgiving Day, Christmas Day, and New Year’s Day and Easter Sunday*.
*Wine Tasting Room Hours for Good Friday are 10:00am to noon.
Tasting fee: complimentary tastings
Tours: cellar tours during the summer months: Mid-June - August on the hour at 1, 2, & 3pm. If you have a large group and would like to schedule a tour at a different time, please call 1.800.969.4009.
Shop Chateau Chantal online.
White wines
2004 Proprietor's Reserve Dry Riesling
2006 Chardonnay
2006 Pinot Grigio
2005 Semi-Dry Riesling
Exclusive Charles Murphy 30th Anniversary 2006 Semi- Dry Riesling Release
Red wines
2005 Proprietor's Reserve Cabernet Franc- Krupka Vineyards
2005 Proprietor's Reserve Reserve Trio
2005 Proprietor's Reserve Pinot Noir- Pontes Vineyards
2006 Pinot Noir
Malbec Reserve
Naught Red
Nice Red
Sweet wines
2006 Ice Wine (375 ml bottles)
2006 Riesling Late Harvest
2006 Select Harvest Gewürztraminer
Cherry Wine
Sparkling Cherry Wine
Fortified wines
Cerise
Sparkling wines
Celebrate (Sparkling Chardonnay formerly known as Carpe Diem!)
Events
Wednesday, March 10th; 11:30 am -1:30 pm
TC Chamber Young Professionals Lunch and Learn
$5 for TC Chamber Young Professionals members, $10 non-members.
You can sign up for the event on the Chamber website, call the Chamber Office directly @ (231) 947-5075 or you can just stop in to the chamber to register.
Meet with the founding family of the winery, Marie-Chantal Dalese and her father Robert Begin. We will start with an interesting tour of the tasting room, wine cellar, and Bed & Breakfast, including details about the upcoming $1.1 million expansion. Lunch will be served in the beautiful hospitality room with views of both East and West Grand Traverse Bays.
Robert will continue with a presentation about the unique financial structures that have been used to fund the start-up, B&B expansion, and now, cellar and tasting room expansion. Find out what the company does to improve the community and what their plans are for the future. There are some exciting developments you’ll want to learn about!
Attendees may register for a fabulous 6 person VIP Tour and Taste. The winner is entitled to bring their guests to the winery for a personal tour and explanation of the winemaking process and enjoy a private tasting paired with cheeses and bread – a really special experience!
Friday, March 12th; 6:00 pm - 9:00 pm
Flint Institute of Arts Wine Tasting
The FIA is home to the old and new worlds of art, and two worlds of wine are yours for the tasting on this special night. Compare the wines, enjoy tasty food from the area's best restaurants and finish the evening at La Patisserie, a French bakery of delights.
Before that, meet Brian Hosmer, Chateau Chantal winemaker at the optional reception in the Members Room. WOMP wines will be available and The French Laundry will provide appetizers.
Treat your senses to a divine experience—stellar wines, gourmet food and live entertainment—all inside a striking venue! Complimentary valet parking will be available.
The event benefits museum programming and exhibitions.
Call 810.234.1695 for more information
Saturday, March 20th; 12:30 pm - 5:30 pm sold out
Tapas and Spanish Dishes
Techniques of Spanish Cooking and Tapas
Chef-Educator Nancy Krcek Allen
Chef Lynne Brach
Spain, with its sun drenched landscape and intense variety of food traditions, has become a hot culinary destination. After this class and its lush offerings you’ll understand why. You’ll learn the art of making a few select tapas, those small plate dishes that always seem to satisfy; the art of making the perfect paella, eggy “tortillas” and dishes like empanadas, Catalan stew, white gazpacho, flan and Galician apple tart.
Classes are $125 per person, weekend stay packages available.
Saturday, April 3rd; 12:30 pm - 5:30 pm sold out
Techniques of Italian Cooking
France may be the queen of technique and refinement, but Italy is the place where a passion for big-flavored, big-hearted and honest food began. Chefs consider Italy a “mother cuisine”—a cuisine of great influence. This class will guide you around Italy where you’ll taste olive oils, prosciutto from Parma and San Daniele, Grana Padano, Pecorino Romano and the great Parmigiano Reggiano cheese. Absorb the spirit of Italy by preparing and dining on dishes like minestrone alla Genovese, Tuscan bean soup, grissini, potato focaccia, gnocchi, insalata di mare, cauliflower with raisins and pine nuts, zucchini a’scapece, Italian stuffed cabbage, risotto alla Milanese, fried calamari, polpettone (large meatballs) in a porcini gravy, sole in “saor” and a flurry of Italian desserts like apple tart in pasta frolla and semi-freddo. Classes are $125 per person, weekend stay packages available.
Saturday, April 17th; 12:30 pm - 5:30 pm sold out
Techniques of Italian Cooking
France is the mother-lode of codified technique and fine cooking. Each bounteous region has its renowned specialties—the North with its crepes and galettes, many kinds of seafood; Burgundy with gougeré, game and honey cake; Rhone-Alps with fine fowl, chocolate and sausage; the South with its tomatoes, garlic, olives, wild mushrooms, lamb, green lentils and cassoulet. After this class you’ll surprise your family with deeply satisfying, time-tested techniques and dishes from all around France like potage Parmentier with watercress, crepes farcies, vegetables gratins, stuffed and breaded chicken breasts, mussels in white wine, salad of warm lentilles du Puy, gougére, lapereau a la moutarde, Provençal stuffed roasted tomatoes, braised leeks, salade Niçoise, herb-roasted chicken, slow-poached salmon with infused oil, oeufs meurette, salade endive au vinaigrette du échalote, cherry clafoutis, soufflé chocolat and crème brulée. Classes are $125 per person, weekend stay packages available.
Saturday, April 24th; 11:00 am - 6:30 pm
Wine Immersion Seminar
An all day event providing an excellent overview of winemaking, viticulture, and food and wine pairing. Hosted by our witty and passionate winemaker, Mark Johnson. The day includes a vineyard walk, peasant's lunch, cellar tour, wine tasting, learning materials, and gourmet dinner. The $145 price covers lunch, multi-course dinner paired with Chantal's wines, learning materials and instruction. Class starts at 11AM and runs through dinner. Call 1-800-969-4009 for further details and reservations. Room costs are in addition to the seminar. Call to register and check room availability.
•Class begins at 11:00 on Saturday morning in the Hospitality/Breakfast room
•11:15 Vineyard Walk
•1:00 – Peasant’s Lunch
•2:30-5:30 Winery Education and the Art & Science of tasting
•6:30 – Dinner at Chateau Chantal
•Bring a jacket, gloves, etc. and walking shoes. It is sometimes very cool out in the vineyard.
Saturday, May 1st; 12:30 pm -5:30 pm
Spring in Tuscany
Spring is surely Tuscany’s most beguiling season. The landscape fills your eyes with so many shades of green that words fail. Cypress trees, like columns of arrows pointing the way to heaven, line Tuscany’s famed rolling hills. Medieval towns overlook a checkerboard fairyland of blossoming cherry, peach, apple and olive groves, wildflower carpets and row upon row of vineyards. Everywhere you look is a celebration of food. In Italy, food fills the soul and renews it. Learn the luscious and lively cuisine of Italy and techniques of Tuscany where Chef Allen taught and learned many of these dishes. You’ll prepare dishes like Wild forest leek and cabbage soup, Pasta e ceci, Stuffed artichokes with lemon caper sauce, Asparagus three ways, Braised tuna "in zimino" (spring vegetable sauce), Grilled chicken with arugula sauce, New potatoes baked with fennel, Lemon biscotti and Zabaglione with strawberries.
Classes are $125 per person, weekend stay packages available.
Saturday, June 12th; 12:30 pm - 5:30 pm
Pan Sauté, Pan Sauce
Sauce just makes everything taste better. It will add vibrant spark to your old favorite chicken and fish dishes and wow your friends. Don’t settle for carryout when you’re hurried and hungry. In this class you’ll learn how to handle a sauté pan. You’ll discover that in this one vessel you can prepare restaurant style meals that will surprise you and the secrets and technique for producing quick meals in a sauté pan without recipes. Break the mystery of tasty pan sauces with dishes like Chicken Marsala, Chicken in green peppercorn pan sauce, Chicken Saltimbocca in wine sauce, Poached salmon with beurre blanc, Shrimp in Thai coconut curry and more. They are guaranteed to add elegance and style to your cooking repertoire. Classes are $125 per person, weekend stay packages available.
