If Vines Could Talk

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.