Detroit poured a glass of its finest at The Apparatus Room hosted a five-course dinner in honor of Michigan Wine Month. Held in the swanky Le Grand Salon, the evening featured BOS Wine’s Dave Bos, whose biodynamic bottles perfectly matched the restaurant’s bold, seasonal menu.
Things kicked off fresh and briny with scallop crudo, punched up by kani miso and ramp, and paired with the floral crispness of the 2023 BOS Wishflower. A heritage duck course followed, rich with chanterelles and bitter greens, balanced by the sparkle of BOS Spitzenberg Cider.
The gnocchi was pillowy and earthy, kissed with Madeira and matched with a juicy 2023 BOS Blaufränkisch that didn’t shy away from flavor. A dry-aged strip loin stole the show, served with morels and fiddleheads, alongside the robust 2021 Moon BOS Harvest Red from St. Helena, proving not all stars stay in state.
Dessert wrapped the night with a delicate panna cotta that nearly floated off the plate. It was sweetened by mirabelle plum and orange blossom and anchored by the bright 2023 BOS Riesling, All That is Gold.
It wasn’t just dinner. It was a love letter to Michigan soil, spirit, and skill. By the last sip, the room agreed: local wine can hang with the best of them.
Visit ww.boswines.com for more on BOS Wines and www.detroitfoundationhotel.com for more on the Apparatus Room.