MINNESOTA IS FOR WINE LOVERS

That romantic was David A. Bailly, an attorney from Minneapolis who has left a legacy of fine wines that continue to turn heads among the best winemakers in the world. Flirting with the weather the novice grape grower held onto his conviction that his 20-acre vineyard would yield premium quality grapes.

Bailly's answer to the harsh Minnesota climate was to plant French grapevines and actively nurture them to maturity by burying them in the soil for protection. In France winemakers believe vines that endured hardy weather patterns always produced the best wines.

Look closely at the slogan that adorns Alexis Bailly Vineyard wine bottles and you will see he was true to his word. It simply says, "Where the grapes can suffer."

Suffer the grapes, but not the wine. Judging from the vintage releases Alexis Bailly Vineyard has marketed since opening in 1978, this small family-owned vineyard and winery will continue

David Bailly died in 1990, his dream greatly fulfilled. Today his daughter, Nan, is the master winemaker who continues the tradition of 'wowing' her peers and fans with her creations.

The winery itself is pure Minnesota, structured from sturdy Minnesota limestone and white knotty pine. It's a relaxing 30-minute drive from the Twin Cities and one mile south of Hastings off Hwy. 61. Once there visitors are welcome to stroll through the vineyards. Sipping wine samples as you gaze at the 'Wall of Fame' is a fun way to enjoy your visit too. On display are 46 medals (I counted them) and that was up to 2000.

A Winemaker's Dinner

If you crave company for dinner, Alexis Bailly Vineyard wines are the most elegant companions for a sumptuous meal.

And one fine August evening at the Rosewood Inn at Hastings-on-the-Mississippi, that is how we chose to indulge ourselves. With flickering candles on the table bedecked with grape vine leaves, we enjoyed genuine Minnesota hospitality.

The stuffed roasted eggplant with soft Polenta and herb tomato broth was divinely matched with Leon Millot. The aging process (an extra year in French oak barrels) produces a smooth, but full-bodied dry red. This French hybrid is a cross between two European vines and two native American vines.

Arugula salad with roasted beets, oranges and red onions with a rosemary walnut vinaigrette competed with the '98 Marechal Foch, the vineyard's signature wine. A dry red with a bold, ripe fruity flavor that has a soft, lingering finish, it's the product of another hybrid created from an ancient French vine known as Madeleine Noire, part of the Gamay Beaujolais family.

'99 Seyval Blanc, dry and crisp was perfect for the chilled trout and scallop mousse with cucumber-avocado sauce and garden tomatoes. The winery's premium white wine has a delicate, fruit flavor and a clean finish, recommended for light foods.

Midway through the dining experience our palettes were refreshed with sorbet and Hastings Reserve Port Syrup, a moderately sweet blend of Minnesota grapes including Vitis Riparia, a native species.

The feast continued with '99 Frontenac, a rich, black berry, fruit flavored wine, and braised lamb shoulder with grape and garlic sauce and buttermilk chive mashed potatoes. This new varietal was created by the University of Minnesota to deal with hardy climatic conditions.

Just as we began relaxing from the previous course, temptation arrived and all resolve disappeared. The warm chocolate truffle cake with caramelized strawberries and cream was an irresistible sight, especially when Ratafia made its appearance at the table.

Here is the winery's description first - "Ratafia is a delightful, orange-infused wine that blends rich, red grapes with tangy citrus and notes of vanilla. Toasty, Spicy, Nutty. Perfect as an apéritif, cocktail or dessert."

My take on Rataffia? It's absolutely one of the most pleasurable ways to end a meal. The tantalizing scent and flavor of orange, vanilla and spice intermingle with this fortified red wine and the result in pure wine bliss.

The French serve Ratafia before meals, either straight or with olives and nuts. It is also served as a cocktail, at the end of meals or on its own as a dessert. The master winemaker returned with the recipe from the Rhone Valley, but the wine has only recently made its debut at the Alexis Bailly Vineyard.