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"You can dip the baby tree roots into a fungus milkshake.

Pulse flour, sugar, zest, and salt in a food processor until combined, about 4 pulses.Add butter; process until mixture becomes the texture of coarse meal, about 10 seconds.

Whisk egg, yolk, and vanilla together in a small bowl.Stir in cold water.Add egg mixture to flour mixture in processor; pulse until combined, about 6 pulses..

Turn Dough out onto a lightly floured work surface.Form each Dough portion into a ball, and flatten into a disk.

Wrap pastry disks individually in plastic wrap; flatten slightly with a rolling pin.

Chill until firm, at least 1 hour or up to 2 days.Unlike regions of the Old World, like Burgundy, the Mosel, or Piedmont, Michigan is still finding its way.

It’s still discovering what sites, soils, grape varieties, and vinification techniques best suit the terroir.. Blaufränkisch has taken off as a standout red variety, which has delivered refreshing yet full-bodied wines with a spicy touch.As Riesling plantings expand, so do other white grapes like smooth Auxerrois, aromatic Kerner, peppery Grüner Veltliner, and even Albariño.. Michigan winemakers are taking cues from both old standards and modern wine trends.

They ferment juice in 1,200-liter Stückfass and concrete eggs, as well as traditional oak barrique and stainless steel tanks..Recently, several vintners have utilized native yeast fermentations.