I started shopping right away and found four bottles that'll either make good gifts or home cellar additions: Stoller JV Pinot Noir, L'Ecole 41 Semillon, Ch. Ste. Michelle Cabernet Sauvignon and Argiano Non Confunditur (SuperTuscan blend).  The best thing was I only had to kick in an extra $4 for shipping/tax- that's 4 great bottles for $44!

Check it out and see what combo you can come up with- happy hunting!

I was also invited to come and try out the menu & wine list, which turned out to be an overall good experience. I had been to Keefer's in the past, but had only been in the bar area. This time I went in the dining room, which had cozy seating, but seemed airy and almost too open- I think it had to do with the extremely high ceilings.  Our server came promptly and we started off with Dampierre Grand Cuvee Brut NV Champagne, a great wine to begin your meal with and an excellent choice to have by the glass on any wine list, especially for $14. We started off with a couple of appetizer recommendations from our excellent server which went very well with the Champagne: grilled calamari & Nantucket Bay scallops. The great thing about the calamari was that they were cooked perfectly and still had a fresh sea taste to them, along with the char. The scallops are a seasonal item, and were small, sweet and rich- look for them at the beginning of November through to year's end.

I really enjoyed perusing the Wine List- they have many interesting picks though they could be a bit more worldly, especially with Chardonnay (14 out of 15 selections from California). There is some redundancy with styles & prices for varietals as well, but overall I liked the selections for a steakhouse. I spotted what I wanted right away- the 2005 Woodward Canyon Estate Red Reserve. A great wine at without a high markup. I didn't even have to ask for a decanter before the server was on it. One more small problem is we found out Keefer's does not have temperature controlled storage for it's wines, which is disappointing for two reasons: red wines should be served around 65 degrees plus most of the selections should be stored properly.

For dinner I chose the lamb chops which were crusted in dijon, herbs and garlic, which added great flavor to a perfectly cooked medium rare. There was a sauce served underneath the chops which I did not recognize and didn't add much to the dish. With meat dishes you should order sides, which are large enough for two. I ordered the mushrooms (shitake & cremini) and Hogan's peas, which were fresh, sweet and creamy, though I would've preferred the bacon to be cooked fresh with a bit of soft fat- it came hard and overcooked. Overall, delicious, especially with the wine.

Dessert was an easy pick- apple tart a la mode & warm chocolate cake. If the other desserts are as good as these then you can't go wrong! They contrasted eachother with vanilla & cinnamon apple fruit flavor against dark full-on chocolate. Plus they make a perfect espresso.

Overall: impeccable service, high quality menu from Executive Chef John Hogan, a wine list with good picks and affordable prices, and dessert which'll make you want to go do it all again. I would!

Every event is different and tailored to your needs.  You can try a variety of different wines based on country (US, Italy, New Zealand, etc.), region (Tuscany, Sonoma, Rhone, etc.), varietal (Sauvignon Blanc, Pinot Noir, Malbec, etc.), style (sparkling, red, dessert, etc.) and price (value, exceptional, collectible, etc.).  Tastings normally last from 1 1/2 to 3 hours in length and pricing can be as low as $20 per lady!

Contact me for pricing and availability for the special day- and as an added bonus ask me about getting a discount on a stretch limo from Exen Limousine!

Masciarelli Wines

Pane Caldo

We started off with an explanation of Azienda Agricola Masciarelli.  Gianni Masciarelli began a journey over 30 years ago to become a great winemaker in his home of Abruzzo.  He traveled through France to learn of advanced techniques which greatly influenced him and his wines.  When he returned home he was ready to take his family's vineyards and increase the quality level of their output.  He wanted to do this by putting indigenous varietals like Montepulciano and Trebbiano of Abruzzo on the world map.  Gianni did this by lowering production, adding a good mix of new French oak and aging.  Today Masciarelli has 13 vineyards throughout Abruzzo.  Unfortunately for most of America, the only wines we've seen from Abruzzo are extremely light reds of Montepulciano grapes and whites of Trebbiano (except for Orvieto DOC wines which can be much higher quality), until now.  The family dealt with the unfortunate recent passing of Gianni in 2008, and continues to produce great wines in his honor.

While we were learning about Masciarelli, we tasted through a 'vertical tasting' (a tasting consisting of multiple vintages (years or harvests) of the same wine) of Gianni's famed Villa Gemma Montepulciano d'Abruzzo.  Vintages started with recent selections and went as far back as 1999.  The youngest were very full of fresh dark fruit, big gritty tannins and high acidity- both indications that the wine still needs aging.  The further we went back in vintage, the more wild gamey notes came through, along with herbal scents, with the tannins gradually softening.  This wine was truly amazing compared to other Montepulciano d'Abruzzo wines I've tried- it's aged in both barrel and bottle for over 5 years!  Gianni started this label in 1984 and it is only produced in high quality years and will be available in wine shops for about $90.

It was then time to enjoy some cuisine with the wines and we started with Castello di SemivicoliCastello di Semivicoli Trebbiano Trebbiano d'Abruzzo paired with seafood in white wine and saffron.  This worked well as the fresh seafood and lively sauce mixed with the wine's young fruit and zippiness.  Next we went on to Marina Cvetic (a label named after Gianni's Serbo-Croatian wife who works with the winery) oak aged Trebbiano paired with Marina Cvetic Trebbianomushroom risotto.  I normally would recommend Pinot Noir, Barbera or Nebbiolo with this dish, but the rich Trebbiano was very unique.  It's weight and sour creaminess stood up to the risotto and the rich mushrooms.  For a final course we had filet mignon with a red wine sauce matched up with the Marina Cvetic Montepulciano which was an excellent pairing- the slight game and tannins that the grape brings with it wasMarina Cvetic Montepulciano excellent with the beef.  And there was more Villa Gemma left to tackle our chocolatey desserts.

In summation, it was a fantastic experience with varietals I've never known to produce truly great wines, at a fantastic restaurant with outstanding food, service and ambience.  I'll be visiting both in the future- salute!

It was my first visit to the restaurant and it is visually appealing. The outside has a small patio covered by a black awning and the dark wood and colors continue indoors giving the place a very romantic atmosphere- perfect for a date! We were greeted immediately at the host stand and sat on a nice table for two.

Our waiter, Erik, was the type which is best- knowledgeable about theCalamari Grigliati menu and wine list, timely and friendly, plus he knew the best times to approach. We started off with some drinks, heard the specials and ordered the Calamari Grigliati- woodoven grilled calamari served with mixed greens and tomato. The squid was very fresh and flavorful and instead of having grill char like most places, had a wood-smoked flavor. It was also served with a slightly spicy tomato sauce which added to the experience.

Il Bagatto SuperTuscanThe wine list is a decent size and half is comprised of Italian wines from up and down the boot. I knew more tomatoes were in my future, so I decided to go with a Toscana wine, as they have bright acidity, good weight, fruit and tannins to pair with. I selected Fattoria Scopone's Il Bagatto from Montalcino, a blend of 40% Cabernet Sauvignon, 40% Merlot, 10% Sangiovese and 10% Petit Verdot. It was everything I'd hoped for plus dark fruit, oak spice, vanilla and a great length. I'd do that again.

Next I was trying a special appetizer, Burrata with fresh fruits and speck, salt cured and cold smoked Italian ham. The Burrata was very creamy and delicious, and the fruit paired nicely. My wife tried the Arugula salad which she also enjoyed. The thing I liked about this course is there was no hurry to take our main dish order or hurry us along with our meal.

We did eventually move on and I decided on the Linguine Nere alla Polpa di Granchio which is freshLinguine e Granchio octopus ink infused pasta combined with lump crab meat and spicy tomato sauce. The pasta was soft with homemade texture and the sauce had such fresh crab aroma and flavor- definitely a good dish. My wife tried the Gnocchi Gratinati which were soft and full of cheese richness. Both dishes had us leaving with leftovers.

We finished up with some espresso and an after-dinner drink, but we received the wrong chocolate dessert- a double chocolate cake which ended up being a nice end to the meal. We finished our drinks on a tour upstairs in their private party space which can be rented year-round for special events. There's a full bar, TVs, colorful furniture- a real classy place to have a party.

Overall, I was very pleased with the evening. Overall a very romantic spot with great service, good food, different wine selections, clean bathrooms and nice private event space. Like I said before, I'd do that again.

*Disclosure- this meal was compliments of Vivo Restaurant.

The Windy City Wine Festival normally takes place in the first half of the month, this year on September 9 & 10, at Buckingham Fountain.  I went on Saturday afternoon (gates open at 3pm) and couldn't have asked for a better day- sunny and clear with a fresh lake breeze.  Tickets are $35 at the gate, $27 in advance, which gets you a souvenier cup, 10 drink sample tickets and the opportunity to purchase wine by the bottle at a discount.  The only hard thing was to figure out which wines to use the tickets on!  Some of the wines I tasted are A to Z Wineworks Pinot Noir which is a great under $20 wine, Emilio Moro Malleolus Ribera del Duero is an amazing Tempranillo, Clos de los Siete which is one of my favorite red blends under $15, and Cline Cellars Cashmere which is a smartly priced GSM (Grenache-Syrah-Mourvedre blend).  Some very good local wineries were onhand and pouring some interesting stuff.  Cooper's Hawk Winery had a very impressive Almond Sparkling wine made with Chardonnay and almond oil which reminded me of almond biscotti.  Lynfred Winery was pouring their Vin de City White & Red which are good value blends and Wollersheim Winery had a very nice Riesling and a decent Wisconsin Pinot Noir.  Pretty good food samples were for sale from Sullivan's Steakhouse, Markethouse, The Melting Pot and Caoba Mexican Bar & Grill.

Chicago Gourmet takes place in the latter half of the month, this year on September 23-25 in Millenium Park.  The weather was not as kind, as it was about 50 degrees, cloudy and rainy, which affected the grass surface making things very muddy.  That didn't stop everyone from having fun though as the wine was flowing and the aroma of small bites filled the air.  There was a great variety of beverages like illy coffee, Blue Moon beer, Lucid Absinthe, Pyrat Rum and Gosling's Stormy Ginger Beer.  Oh, and the wines- Cosentino Winery, Domaine Drouhin, Newton, Casa Lapostolle, Chalk Hill, Grgich Hills Estate, Heitz Wine Cellars, Northstar, Silver Oak, Livio Felluga and Laurent-Perrier, just to name a few.  Food was being served by many restaurants like Benny's Chop House, Frontera Grill, David Burke's Primehouse, Gibson's, Market, Texas de Brazil, Fulton's and the upcoming Filini Bar & Restaurant.  And not to be missed, amazing chefs like Tony Priolo (Piccolo Sogno), Dirk Flanigan (The Gage/Henri), Jimmy Bannos Sr.(Heaven on Seven/The Purple Pig), Graham Elliot, Rick Tramonto, Stephanie Izard (Girl and the Goat) and Tony Mantuano (Spiaggia) were onhand for cooking demos.  Another amazing experience!

Make sure to watch out for these events next year in September and I hope to see you there!

Custom Vintage Cellar

For wine collectors in the Chicagoland area who are ready for this step, there are a number of options available which allow local residents to design and install a cellar for your wines.  Whether you are seeking to convert your basement, or want to install a small alcove in a pantry, Vintage Cellars offers custom designs for spaces of any size in addition to wine rooms premade for installation.   In approximately 8 weeks, they work with you to take a drawing of your wine room’s available space and design a completed cellar.  They recommend customers use a contractor to complete work on the walls, floor, and any needed HVAC work for a cellar cooling system.  Vintage Cellars is also happy to recommend a Chicago area contractor, or work with your crew to ensure that walls and floor meet the specific needs of your wine collection.  Once the cellar is ready, they'll install the rack system designed for you.

The company is run by wine lovers who truly appreciate the value each wine holds for its owner. Collectors benefit from Vintage Cellars’ extensive experience aging and storing wines when choosing materials for construction.  Personal consultation gives attention to the cellar’s look, feel, and storage with a variety of offerings available including flooring reclaimed from wooden wine barrels for an exciting and unique, wine-focused touch.

For more information on how a wine cellar can contribute to the enjoyment of your collection read up on proper wine storage, then check out Vintage Cellars at their website: www.vintagecellars.com.  And if you need help filling your new wine cellar with prime investment & drinking selections, don't forget to contact me at windycitywineguy@gmail.com.  Happy collecting, and happy drinking!

Jeff has had an interest in food for most of his life starting in the home.  Family events and Sunday dinner were always reasons for relatives to get together and enjoy great Italian food & company.  Just after finishing college Jeff started a deli in Peoria, IL. before selling it and moving back to Chicago to begin his comedy career as Tony in Tony n' Tina's Wedding.  He decided to take the next step and moved to Los Angeles to star with The Groundlings while taking classes at the Kitchen Academy and working on a cooking show concept.  Jeff moved back to Chicago after 3 years to his current job and Food Network Star fame!  Recently I decided to contact him for an interview so we could find out more about this local success story:

WCWG: You are very passionate about the food you make.  When did your interest in food begin and how did it culminate into you becoming who you are today?

Jeff: It all began when I was a kid- there was food at Sunday dinner and family events.  It seemed like every time someone stubbed their toe, there was a party with Italian food!  Being surrounded by family and food, you learn to gain respect for both.  During Junior High I learned to control my food and pack everything separately- bread, cheese, deli meat, etc. and make my sandwiches at school.  As anal as I was about sandwiches back then I have the same food passion today.  And just because it’s a sandwich does not mean it's to be taken lightly- sandwiches can great.

WCWG: We know you're the Sandwich King and make some of the best sandwiches we've seen on TV.  What is your favorite sandwich and how do you make it?

Jeff: I just made Chicken vesuvio sandwich at my work kitchen- take a hinged sub roll, pan fry some chicken breast, top it with an au jus made with the pan drippings, white wine, lemon, garlic.  Top it with sharp provolone, sautéed peas, and house made giardiniera mayo.  I put vesuvio potatoes in the sandwich also and serve it with a side of jus for dunking.

WCWG: 3. What are some of your favorite places to go for a sandwich in Chicago and what do you normally get?

Jeff: It's gotta be Italian Beef- Johnny’s Beef (juicy, sweet & hot peppers).  I love Danny’s Deli in Melrose Park- their fried meatball sandwich which is more like loose tender patties served on ciabatta with a side giardineira & sauce.  And Jimmy’s Place in Forest Park makes a great breaded steak.  For subs I make a trip to Little Italy and Conte di Savoia- they do a special one with prosciutto, sopressata, fontina, fresh mozzarella and sundried tomatoes.

WCWG: I know almost all chefs know a thing or two about wine and food pairings.  What are some of your favorite wines to pair with sandwiches?

Jeff: I grew up around family making wine in the basement- that’s all we had.  Homemade wine paired with housemade charcuterie is a great pairing for me.

WCWG: Wine goes great with food, but so do many other beverages.  What is the Sandwich King's beverage of choice?

Jeff: There's nothing I like more than a cold Pellegrino- straight from the bottle.  Good beers too- strong IPAs, lagers, and pilsners like Peroni.

WCWG: Food Network Star is a very popular show and big with the Foodies.  There's lots of food fans in Chicago- how has the local response been to your new found fame?

Jeff: Great! People keep pointing me out and there's general street recognition.  They say,“Hey it’s the sandwich king!”.  The time is right for someone to represent the sandwich.

WCWG: We all think you're extremely witty and entertaining.  Do you still have a desire to get back into comedy?  Any chance we'll get to see you do stand up?

Jeff: Headline improve and 40 minute stand up has to be one of the hardest things to do- I get too nervous!  I used to hustle with it but was never comfortable- I've been in bands, commercials, etc.  You need the hardest discipline and to be somewhat synical, which makes you depressed. 

WCWG: All of us who watch the show can't get enough of Jeff Mauro.  Any designs on starting your own Chicago restaurant or sandwich shop?

Jeff: Sandwich shop- definitely in the future.  I've got to see what happens on the show and that’ll keep me busy 'til the end of the year.  For my own place, I must be involved- it’s my baby.  Sandwich king shacks across the country!

I want to thank Jeff for taking the time out for this and a big congratulations as well-

Horton Vineyards

They still use these?

I purchased my airline tickets early, and unfortunately before American Airlines created a direct flight from O'Hare late this spring.  So I hopped on my double prop connecting flight in Philly and was off to Charlottesville.

After landing I hopped in a cab and was off to the hotel.  I could tell I was in the eastern U.S. as many of the homes and buildings along the main road were older but in great shape.  This really peaks my historic senses, as I start to imagine all the people who lived here and the events which took place.  Grape vines have been planted here since the 17th century and due to a few factors, namely phylloxera and prohibition, Virginia recently just started to come into its own as a top wine producing region. 

The town and surrounding areas are worth a visit for both the traveler and wine enthusiast.  The downtown area has nice local shopping, restaurants and nightlife, with a good portion in the Downtown Mall- a brick street for pedestrian traffic only.  It's a lively area filled with street performers, musicians, outdoor dining, shops and theatres. 

They're surrounded by some very good wineries, and I was able toHorton Winery visit two.  The first was Horton Vineyards and they have a picturesque vineyards and winery.  Viognier, a white French Rhone varietal, has shown an affinity for the state and has become their grape, and Horton does wonders with it.  The wine is full of peach and honey flavor, along with some minerality and full body.  They also make sparkling wine with the varietal, not normally done, which turns out great- it's non-vintage, dry, and brings out much of the grape's natural character.  They turn out a good Cabernet Franc and a surprising Nebbiolo, which does well here and turns out lighter than in Piedmont.

I also visited Barboursville Vineyards which makes amazing wine and has a rich history.  The estate was designed by Thomas Jefferson and built by James Barbour in early the 19th century.  The Zonin family of Veneto fame purchased the property in 1976 and decided to forego tobacco for grapes.  They've created a winery which produces outstanding wines!  I was able to taste vertical library selections of different varietals like Viognier, Cabernet Franc, Nebbiolo and Octagon (their Merlot-based Bordeaux blend), all of which were excellent with age.  TheirPassito Drying Cabin at Barboursville restaurant, Palladio, is world class with a staff that travels to Italy once per year.  I tried fresh antipasti, homemade pasta & pesto, and roasted pork loin.  They also make an outrageous dessert wine, Malvaxia Reserve Passito, made from Moscato Ottonel and Vidal, and dried out 'Passito' style, making the wine golden, honeyed, rich and delicious.  An amazing adventure overall.

Thomas Jefferson's MonticelloThe biggest local attraction is the former home of Thomas Jefferson, Monticello.  Jefferson tried for years, as did George Washington, to make wine from European varietals.  And though neither of them were even able to create a bottle of wine, they showed future generations of the opportunity.  There is a great sense of nostalgia just being on the property, which can bring out the American in all of us.  The home is of great design and enormous, littered with artifacts of exploration and invention.  The grounds ooze with history- gravestones, architecture and ancient vines.  A marvelous place to visit.

In summary, I really enjoyed this trip.  The culture is rich and there are many things to see, do and taste.  Wine has taken drastic turns to accolades and misfortunes over the years and is definitely on the right track to respectability.  My favorite grape varietals here are Viognier and Petit Verdot (honorable mention to Cabernet Franc), which both show great character and a natural ability to make high quality, lasting wines.  I recommend the wines and a visit to this area for any traveler- put it on your list!

• 2009 Estate Viognier ($20).  I really enjoyed this wine.  A really bright light gold color leads you into great aromas of peach and sea salt.  More ripe peach is on the palate along with cantaloupe and a hint of lemon acidity.  A weighty wine with full body and excellent flavor length.  It can stand to age a bit and would be great paired with spicy Thai noodles or a creamy cow's milk cheese like Stanser Rotelli.  91 WCWG
• 2007 Estate Roussanne ($25).  Another wine with brilliant gold color with smell and flavor of honey and apricot.  There's alot of peach in this one also, with a bit of gold raisin and sweet rye.  It has a nice mineral streak as well.  The body is medium plus with decent flavor length.  I'm thinking herbed lemon chicken with this.  89 WCWG

If you get a chance, try these wines and more Rhone varietals- you'll be impressed!