Windy City Wine Guy on TheLocalTourist.com

My wife and I met up with The Local Tourist, Theresa Carter, at the Chicago Marathon to watch some good friends (Hi Carolyn and Woody!) run by us.  Theresa was interested in some good value wines and the WCWG was willing to oblige.  Check out the Local Tourist post and my Best Buys page- the wines are widely available and you won't be disappointed!

Tumbling Global Economy and Wine

Our entire world is feeling the pains of a couple decades of unregulated borrowing and spending.  This is affecting everyone in every city, culture, and country.  Now is the time to deal with the consequences.  This will have an effect in every sector, and on every product.  Many beverages, including wine, are considered luxuries and will definitely feel economic shockwaves.  There are things to expect and ways to get through these crises. 

The bar and restaurant industry was hit hard after 9/11 and fully expects the same during this economic period.  Spending is already down, but people are still going out.  All indications point to a continuation of this, with guests spending less per person.  Instead of buying that $200-300 bottle, your bigger spenders will opt for the $100 options.  In the wine and liquor shops, consumers will also cut down.  Expect guests to search for better values and purchase many wines for $15 or under. 

Now how does one go about enjoying tasty beverages while still curbing expenditures? 

1. Experts.  Seek them out in magazines, websites, and local wine shoppes- they will be most accessible and apt at steering you in the right direction. 


2. Drive or walk.  Eliminate shipping costs and club memberships.  These extra costs could be taking a few bottles out of your inventory!


3. Alternatives.  You like Champagne?  Buy sparkling wines.  Like microbrews?  Spend less on larger production beers.  Try wines from less expensive areas like South America, Italy, and Spain.  Also remember every country (even France) produces inexpensive quality wines.  My wife and I enjoyed E. Guigal Cotes du Rhone Rouge for $10.99 tonight- Yum.


4. Sales.  Many shoppes and wine outlets always have sales.  Try to catch them on the days they offer the best bang for your buck.  My entire reserve cellar is comprised of "finds" from these sales.  In most cases I was purchasing wines from 40-50% off!


5. Research.  Make use of your technical resources and see what others are saying about certain wines.  I see it all the time- wines from the same regions over and underpriced.  Many inexpensive good wines can be rated the same and cost half as much as better known/marketed ones. 

Just remember that economic problems are cyclical and hope for the best.  As long as we are able to adapt and adjust we can still enjoy most from the life we have grown accustomed to.  So crack open a beer or pop a cork, and toast to the future!

(Image courtesy of flickr)

What is a Sommelier?

Most Chicago restaurants employ some form of sommelier(s) to help guests with beverages, mainly wine, as well as pairings.  But most consumers do not know exactly what a sommelier is or what they do.  Since the Windy City Wine Guy is a sommelier and has been in the Chicago restaurant scene for quite some time, I have decided to give you the scoop.

 A sommelier (somm), as defined in the dictionary, is "A restaurant employee who orders and maintains the wines sold in the restaurant and usually has extensive knowledge about wine and food pairings."  This used to, and recently has expanded to include other beverages, including beer, sake, spirits, and non-alcoholics. 

According to my experience, this definition barely scrapes the surface of a sommelier's responsibilities!  A somm is in charge of every beverage a restaurant carries- from teas to liqueurs.  And this should be done in congruence with the chef, menu, and theme.  The somm is also in charge of everything pertaining to the beverages: storage, glassware, equipment, cleanliness, inventory, budget, sales figures and projections, promotions, and implementation of staff wine/bev education- if the staff doesn't know about the product, how can they work with it?!

There is also the issue of "floor time".  This is when the restaurant is open, and much of the somm's time is taken up attending to the guests and aiding waitstaff.  This is possibly THE most important function- the guest comes first!  There is no ego, no snobbery, and no cheap sales tactics.  Your best somm's can speak with any guest, get to what they want, and surpass satisfaction.  Some guests may be looking for the best wines, some may be looking for the best value- READ and RELATE to the guests.  If a somm can do all this, they will instill trust in themselves and the restaurant while winning over the guest.

It should also be known that a sommelier can learn through study, On the Job Training, and/or classes.  You can be both a sommelier through job title and a sommelier through certification (though not necessary).  The certifications are great to have, and each gained are accreditations and accomplishments, but nothing beats experience.  If you have the time and are interested in becoming certified, I found that both the Court of Master Sommeliers and International Sommelier Guild are reputable and worthy.

(Image courtesy of flickr)

Wine Leads the Forefront: Carbon Zero

There is little doubt that the Earth's climate is changing.  As weather patterns differ year to year, the need for a solution has become gleamingly evident.  World leaders are beginning to back initiatives, scientists have traced the origins and identified solutions, and every person has been empowered with environment saving tactics.  There could be no industry threatened more by a climate change than wine- and that is more than enough reason to move to Carbon Zero.

Grapes grown to make wine can be affected by climate change more than any other crop.  That is why it would make the most sense for wineries to do whatever is possible to reduce effects to the environment.  The least all of us can do is accomplish Carbon Zero, or Carbon Neutrality.  This is when you are able to reduce your carbon emissions, and then offset the rest.  Common forms of carbon reduction are limited energy usage and use of alternative or sustainable energy sources such as solar panels, windmills, and biofuels.  Examples of offsets are tree planting, purchasing of carbon credits, or investment in a carbon project.

Many wineries are getting involved in this initiative.  The first in the world was Grove Mill of New Zealand, since 1988.  The second and first in the US was Parducci Winery in California, which was purchased by a sustainable producer, Mendocino Wine Company.  Others are out there and growing in numbers.  But winery owners should not look at this as just evolution, but also survival.

Fortunately many other industries are getting involved.  You can too.  Check out carbonfootprint.com for more info.

(Image courtesy of flickr)

What is Organic and Biodynamic?

There is heavy interest and curiosity when it comes to organics and biodynamics, especially regarding wine.  There are many wineries that have been practicing, and many others scrambling to get certified.  But what exactly is organic and biodynamic wine?

Let's start with Organic Wine.  According to the FDA, this is defined as "a wine made from organically grown grapes and without any added sulfites".  The organically grown grapes, soil, and vines must be free of pesticides, herbicides, fungicides, genetic alteration, chemical fertilizers, or synthetic chemicals of any kind.  After the grapes are gathered and pressed, the juice must be handled organically as well, with no preservatives (sulfites) added.  The grapes themselves contain naturally occurring sulfites, as all living things do.  These, along with very sterile fermenting, storing, and bottling techniques will assure the wine's potential to age.  There are also wines which are labelled "Made with Organically Grown Grapes" in which they use organic fruit and add sulfites.

Now on to Biodynamic Agriculture- this envelopes not only organic practices, but adds much more.  The philosophy centers around the belief that the farm itself is a living organism, in which all parts: plants, animals, soil, and farmers coexist and depend on one another.  Recycling nutrients, crop rotation, and astronomical calendars are thrown into the mix of harmony.  It is the single most natural and pure interaction possible in man's relationship to nature.

All of these practices must be approved by certifying agencies in order to be labelled as such, with Demeter USA as the lone biodynamic certifier.

You can find a list of all known Biodynamic Wine producers on ForkandBottle.com

(Image courtesy of flickr)

WCWG interviewed on Green City Market Localvore Challenge

The Windy City Wine Guy was interviewed by Carolyn Tang of the Green City Market Localvore Challenge.  This is part of a push for people to consume local food and drink and reduce the gas emissions caused by imported product.  My interview covers local wineries and organically and biodynamically produced wines.  Unfortunately there is only one Biodynamic certified local winery, Famous Fossil of Cedarville, IL.  But this does not mean that many others are not practicing organic or biodynamic methods!

Wine and Baseball in San Francisco

During my first trip to San Francisco, I could not resist visiting AT&T Park, home of the Giants.  I purchased tickets for September 7th, a Sunday afternoon game against the Pittsburg Pirates.  The ballpark was chosen as this year's best sports facility, and we saw why.

Everything a couple or group could possibly need to enjoy a ballgame were here.  Easy access by public transportation, phenomenal concessions, extra large jumbotron, televisions showing live football, and great views inside and out were so distracting, one might not even notice a game was going on! 

We actually thought that was happening at first because not only were the Giants looking lackluster and losing, but the park itself was devoid of atmosphere.  Then the place exploded as the Giants rode a hit parade, scoring 10 runs without a home run!  After that, we toured around the park, drooling at concessions like Gilroy's Garlic Fries, chowder bread bowls, fajitas, italian sausage, crabcakes, and Caribbean BBQ.  There are also Carls Jr. for burger fans as well.

Now for beverages.  There are many microbrews to be had highlighted by Anchor Steam (for $8.50!).  And there may be no crying in baseball, but there is wine-ing!  Local heavy producing wineries are on the menu like Kendall Jackson, Clos du Bois, Ravenswood, and Cellar No. 8.  They are served in plastic cups for about $7-8 per.  So go to the ballpark, get your beer on, get your dog on, and get your wine on!

A Napa Must Stop: Taylor's Automatic Refresher

Going from winery to winery in Napa can be a bit draining.  Travel, heat, and wine does make one a bit tired.  Refreshment is just what the doctor calls for, and there is none better than Taylor's Automatic Refresher.

My wife and I found out about this hotspot from Guy Fieri's Diners Drive-ins and Dives on the Food Network.  We decided to dig into a wide array of what they had to offer.  We split an Ahi Burger, which came out medium rare on an egg bun topped with slaw.  Delicious.  We later split a Western Bacon Blue Ring Burger- a large beef patty topped with bacon, BBQ sauce, and an onion ring filled with blue cheese!  The garlic fries were thin and a bit soggy, but the beer batter onion rings are perfect.  You can wash all of this down with California's best shake or a wide array of local wines.  Buon Appetito!

Sonoma Wineries- All Aboard!

If you are staying in Sonoma, there's a variety of wineries within bicycle distance.  I know what you're thinking- not sure about the drinking+bicycling thing.  This is not a bad idea if you do not plan on drinking too much, plus it beats driving a vehicle!  At any rate, we were off and riding toward a couple of wineries on a sunny Sonoma day.

We first visited Bartholomew Park Winery.  The property was originally home to Agoston Haraszthy, a Hungarian nobleman who traveled America and became the "father of American wine".  The winery now offers organic estate wines overseen by Jim Bundschu, of Gundlach Bundschu.  All are small batch with most being under 1000 cases produced.  We tasted the entire line:

• 2007 Sauvignon Blanc- a fruity white with a smooth richness, despite the absence of oak or malo.  Best SB we tasted on the trip!


• 2005 Desnudos Vineyard Merlot- good mix of spice and fruit for this silky red


• 2005 Estate Syrah- full bodied and very complex with dark fruit, smoke, and earth


• 2005 Estate Zinfandel- excellent depth and long flavor.  Slight sweetness, very rich.


• Two Cabs: '04 Kasper Vineyard, '03 Estate- both will be great wines, are still youthful, and need aging.

The only way to purchase these wines is either at the estate or through their club. 

We later stopped at Sebastiani Vineyards & Winery.  There is no winery in the US that has been producing wine on a continual basis while being family owned than Sebastiani (since 1904).  They have a wide array of wines to choose from, over twenty, and all are reasonably priced, quality selections.

Sonoma is also surrounded by many other wineries: Gundlach Bundshu, Gloria Ferrer, Viansa, Buena Vista, and Ravenswood.  Enjoy the wineries if you visit Sonoma City and happy hunting!

Staying Inn Sonoma

When we decided to visit wine country, we wanted a place to stay which was centrally located.  We settled on the Inn at Sonoma.  If you are driving, Sonoma will give you easy access to Napa to the east (15 minutes away), as well as Sonoma and North Sonoma Valleys to the north.  If you are planning on staying in Sonoma, there is much to do just walking and biking.

The Sonoma Plaza is less than two blocks away and is not to be missed.  The town hall is in the middle and surrounded by a beautiful eight acre park.  A Farmer's Market is put up every Tuesday evening during Spring and Summer.  There were local bands striking up tunes, grills ablaze, children playing, and people enjoying their favorite wines due to the open container law.  The quality of the fresh produce, especially the tomatoes, reminded us both of visits to France and Italy.  The restaurants were represented by stands serving some staple dishes (we loved Uncle Bill's gourmet corn dogs!), and local artisans were vending olive oil, honey, vinegars, and crafted items. 

The park is surrounded by shops, restaurants, and the Sebastiani Theatre.  We visited most of the shops (wives love to shop), and a few of the restaurants.  Murphy's Irish Pub serves great local beers like Anchor Steam and oysters grilled outside with either BBQ or champagne butter sauces.  The Girl and the Fig serves up seasonal fair accompanied by a French Rhone varietal wine list.  599 Thai Cafe is across the street from the Inn and makes some good fast noodles.  The Sonoma Cheese Factory was full of souvenirs, wines, meats, and cheeses, has an outdoor grill, and makes a great sandwich.  We enjoyed ours with some wine and a nap in the park.

The Inn itself is quaint and homey.  The comfy rooms have enclosed outdoor patios, fireplaces, and wireless internet.  They serve a continental breakfast every morning, and offer cheese and wine in the afternoons along with some chess and boardgames.  The Inn also offers free bicycles, which we used to tour the neighborhood and local wineries. 

If you go to Sonoma try the Inn.  I hope you have as much fun as we did!

Local Tourist attends Wine 101

Not only was the Windy City Wine Guy/ Gals' Guide Wine 101 class a success, but it was also attended by Theresa Carter, the Local Tourist!  Her website features all the best Chicago has to offer: Restaurants & bars, shopping, best things to do, and anything going on in the Windy City!  I am glad she enjoyed our tasting and hope to see her and all other locals at our future events.  Thanks Theresa!

Bubbly at Domaine Chandon

On our drive back to the Inn, we had one last stop to make in Yountville- at Domain Chandon.  It is a gorgeous and gigantic estate surrounded by vineyards and a stream.  We walked in to see a huge retail area, which we checked out while we awaited our tour guide.  Their wine array is about as large as the estate- there are over twenty current releases, with anything from Pinot Noir Rose to Sparkling Red.

We finally met Chandon Ambassador Stephanie Wolden and we were off to the winery.  Most of the grapes had already been harvested by August 3rd, due to increasingly hot summers.  It is important to remember that when making sparkling wine, the grapes should still have a relatively high acid level, to maintain a traditional and crisp style.  The juice was being fermented in very large stainless steel tanks. 

We then went down to the cellar where riddling was taking place.  This is a process where the dead yeast cells are slowly moved to the neck of the bottle, for removal, as it is rotated upside down.  It used to be done manually, but technological advances have made the use of gyropalettes commonplace.  There was also an assembly line which freezes the yeast cells, removes them (disgorging), adds dosage (adjustment of sweetness level), corks the bottle and labels it.  This process takes twenty minutes per bottle!

Stephanie then took us for a tasting in the Salon where we tried their Prestige Cuvee and Classic tastings, seven sparkling wines in total.  The étoile Rosé was our favorite with spice, weight, and excellent fruit essences, excellent for summers, lighter fair and cheeses.  Stephanie's enthusiasm and knowledge of the wines rounded out our tasting. 

Knowing the quality of their still wines (I have their Pinot Meunier at ENO) I could not resist grabbing some of the Russian River Valley Pinot Noir.  The bottle never made it back to Chicago, as we splurged and opened it the following evening!  It had excellent body for a Pinot with lively cherry fruit, spice, and even some tobacco on the finish.

I normally see Chandon classic sparkling wines on sale at Binny's for about $12/bottle so stock up if you enjoy the bubbly.  Thanks again to Chandon and Stephanie!

Windy City Wine Guy/Gals' Guide Tasting at Binny's

Windy City Wine Guy and Gals' Guide teamed up to sponsor Wine 101 at Binny's and it was truly a success!  Basic knowledge was given along with a tasting of four different wines, three cheeses, and chocolate.  This was my first instructional tasting on a large scale and it turned out to be a complete thrill.  The questions were fast and furious but WCWG was able to give answers and knowledge to over 20 budding wine fans.  I was taken with the enthusiasm and curiosity of the bunch- the class actually went almost an hour over schedule and we managed to close the place down!

I picked out the wines and paired them with cheeses and chocolate:

• 2007 Mount Nelson Sauvignon Blanc with Boucheron- the wine's crisp acidity matched perfectly with this French Loire goat cheese.  The lively citrus, gooseberry, and oily texture coated the mouth perfectly. 


• 2005 Beringer Napa Chardonnay with Chatelain Brie- this wine had a buttery, creamy feel to go perfectly with this creamy cheese.  Ripe gold apple and toast flavors exude from it's medium body.


• 2007 O'Reilly's Oregon Pinot Noir with Tomme Savoie- the earth tones and smooth acids paired well with this earthy sheep milk selection.  Bright red fruit, pepper, and cinnamon were a part of the long finish from Oregon's greatest wine value.


• 2006 Bonterra Mendocino Cabernet Sauvignon with Michel Cluizel Mangaro Chocolate Noir- rich dark fruit, firm tannin, and vanilla complemented the dark chocolate well.  Bonterra makes great organic wines for everyday use, value, and enjoyment.

I want to thank Binny's South Loop staff (especially Juan and Elaine) for all the help.  And thanks to all students for the ample participation- I look forward to seeing you all again and putting on more classes and tastings!

Visit at Blackbird

Next visit led us to a small artisanal winery, Blackbird Vineyards.  We were greeted at the farmhouse by Heather Yargus, Blackbird's sales and marketing associate.  The house was full of antiques and paintings- it felt like Little House on the Prairie meets the Guggenheim.  We then were introduced to the wines.

Blackbird began as a vision by proprietor Michael Polenske.  He sees the Oak Knoll District in Napa as having the same capability with Merlot as Pomerol in Bordeaux.  The wines are crafted by winemaker, Sarah Gott of Joel Gott Wines and formerly of Joseph Phelps and Quintessa.  They have garnered high praise and scores from many writers and connoisseurs.  We tried two of them:

• 2007 Arriviste Napa Rosé- 80/20 Merlot and Cabernet Franc, has great pink color with lots of fruit and a bit of spice.  The finish was medium and seems to be a good summer wine.


• 2006 Illustration- mostly Merlot with some Cabernet Sauvignon and Franc, has a rich dark ruby color, and full body.  Black fruit accompanies floral components, leather, and chocolate.  It has very natural flavors due to being unfined and unfiltered.

If you get your chance to grab one of their wines, take it.  They are low production, fine quality, and definite collectors items.

Chateauneuf du Pape and Alternatives

Many of us enjoy Chateauneuf du Pape along with other Rhone wines.  Unfortunately, many of these wines can be expensive.   There are ways, however, to enjoy wines similar to your favorites without the big price tag.

For those of us who are not familar with Chateauneuf du Pape (CDP), it is an area in the southern Rhone Valley, France, which lies between Orange and Avignon.  Pope Clement V moved the papacy here in 1308, and his love of wine helped improve viticulture in the area.  The grapes and wines improved over time to become a world renowned product.  It is made in both white and red styles with Grenache being the primary grape, though up to 13 varietals can be used in the blend.

Since CDPs can go from $30-200+, it can be difficult to drink as much as one may like.  That is where the alternatives come in.  Look for Gigondas, Vacqueyras, Rasteau, and Lirac wines.  These are all towns in close proximity to CDP which produce similar wines though Lirac produces lighter styles.  The pictured wine is Domaine de la Maurelle Gigondas 2004 which I purchased on special at Binny's for $15.  It had very good cherry, leather, earth, and was easy drinking.

You can also look for Côtes du Rhône, and Côtes-du-Rhône-Villages for better quality.  My favorite for under $15 is Guigal Cotes du Rhone.  Good hunting!

Sorting Grapes with Rob Lawson and Tuck Beckstoffer

First stop on our second day in Napa brought us to see Robert Lawson of Pavi Wines at the Napa Wine Company.  Rob gave us each a glass of his Pavi Napa Valley Pinot Grigio and brought us out to the winery.  He and his crew were busy since before sunrise harvesting, and now it was time for hand sorting.  Tuck Beckstoffer showed up to help us sort and we found out he and Rob grew up together in the valley.  My wife and I dug into the conveyor belt of organic Pinot Gris grapes and began to remove unhealthy grapes, stems, and leaves. 

This is not common practice at all vineyards but in Napa Valley, over 90% of grapes are hand-sorted.  It was alot of fun for us but a full day of harvesting, sorting, and crushing in 100 degree weather would be draining for anyone.  After the Pinot Gris was sorted, it was on to the fermentation tanks. 

The wine had been fermenting in large stainless steel tanks for about five days, converting the ripe sugars and yeast to alcohol.  Rob opened the tank into a pitcher and poured us each a glass.  The juice had a cloudy dull pink hue and was very fruity with sweet apricot and peach flavors.  The cloudiness of the wine would eventually settle and leave a clear dry white wine.

We then went to Bonded Winery Number 9, where Ghost Block and other great wines are tasted.  We tried two more Pavi wines, their Napa Dolcetto and Italian Pinot Grigio.  Rob and his wife, Pavi, started making the wines in 1998 from Italian varietals and eventually Italian vineyards to reflect her heritage.  If you want an authentic Napa experience, check out the Napa Wine Company and maybe you will have Rob making a wine for you!

Hanging with Tuck Beckstoffer

Our last stop on our first day in Napa was with Tuck Beckstoffer of Vinifera Vineyards, Beckstoffer Vineyards, 75 Wine Co., and Private Reserve Jets.  From the moment we met and shook hands, I knew that Tuck was my kind of guy.  He was business and casual at the same time, with a warm and welcome demeanor.  When we sat down to try some wines I knew I was in for some prime tasting.

The Beckstoffers have been working with grapes and acquiring land in California since 1969, and Napa since 1975 (hence the name 75 Wine Co.).  They are now the largest private landholders in Napa Valley and source grapes out to such wine greats as Paul Hobbs, Plumpjack, Broman, Merryvale, Provenance, Stag's Leap Wine Cellars, and Clos du Val.  Tuck himself has worked at Cakebread Cellars and Far Niente.  All of this and being part of the 1987 America's Cup winning Stars and Stripes crew make for the right person to drink some vino with.

We tried four of his wines:

• 2007 Sauvignon Blanc, Napa Valley- this 100% stainless steel organic white was in tune with my buds.  It had a good amount of citrus, though not as much grapefruit as I like (ala New Zealand).  Still, it was a bit tropical and had a nice creamy texture from sur lie aging.


• New Bordeaux like blend- this is a new release from Tuck which was still was sans label.  It is a Sauvgnon Blanc/Semillon blend which had more floral components and body than the '07 Sauvignon.  Can't wait to see this one in the Chicago market.


• 2005 Cabernet Sauvignon, Amber Knolls Vineyard- with a floral and tart red fruit nose which leads into dark fruit flavor, spice, earth, and chocolate.  Has fine body and aging potential.


• 2005 Vinifera Cabernet Sauvignon, Napa Valley- another fine Cab with added leather and pepper components. 

Tuck has a mission-

"We are committed to producing and offering hand-crafted wines from the finest vineyards in California at a reasonable price in a package that will compete for attention in the finest restaurants in the world."

Have to love some high quality Napa wines which fall into the $15-35 price range!  Now, you cannot get these wines everywhere as Tuck is picky about who he lets vend his wines (which is a good thing) but I have seen some of them available for online purchase.  Pick them up if you get the chance.

We left 75 Wine Co. bound for Sonoma and some rest.  But we would get a chance to see Tuck again the next day...

Grgich Hills Cellar

Driving down I-29 in Napa, I could not help but stop by one of my favorite producers, Grgich Hills.  The winery was started by a man I idolize, Miljenko "Mike" Grgich.  Mike came to America from Croatia with nothing and has become one of the leading wine producers in the nation.  His ability to work with new equipment, innovations, and techniques has created a world class reputation.  He worked with Andre Tchelistcheff at Beaulieu Vineyard (BV), Robert Mondavi, and created the 1976 Paris Wine Tasting winning Chardonnay, 1973 vintage Chateau Montelena.  After the Paris Tasting, he struck out on his own at Grgich Hills. 

The property is welcoming and simple.  I noticed on the way in a sign stating the estate is both biodynamic and organic certified- a suggestion from his nephew, Ivo Jeramaz.  Ivo has been with Mike for two decades and his wine background goes back to Croatia, growing grapes and making wine with his family.  Mike and Ivo were also able to create a winery in Croatia, Grgic Vina, in Dubrovnik.  Mike may have some great help, but at 85 years of age, he is still very active at the winery.  We hoped to speak with him but he was very busy with scheduled visitors and harvest.

We were greeted by Connor, a California native who was very knowledgeable about both the winery and the wines.  The tasting room is offset by both stainless steel fermentation tanks and oak aging barrels- nice to be surrounded by future great wines!  Here is what we tasted:

• 2007 Napa Fume Blanc- this Sauvignon Blanc was aged in oak and sur lie, giving it good body.  Great tropical and citrus fruits, oak, and oily texture.  Long finish.


• 2006 Napa Chardonnay- this is the first vintage of both biodynamic and organic certification.  Mike's Chardonnays are always done in Burgundian style- oak aged with no malolactic fermentation, leaving a crisply acidic full bodied wine with great floral, citrus, mineral, and honeyed components.


• 2005 Napa Chardonnay, Carneros Selection- this is the best of the best.  More contact with new oak makes this wine more rich and nuttier.  Tropical fruits and creaminess shine through with elegance.


• 2004 Napa Merlot- is a Merlot meant for aging with rich tannins and structure.  Has a silky texture along with dark fruit, spice, and cedar.


• 2005 Napa Zinfandel- a rich dark color accompanies lively fruit, leather, and earth.  This wine gains great structure from the addition of Petit Syrah.  Perfect pizza wine.


• 2004 Napa Cabernet Sauvignon- a complete balance of body and fruit, this wine also gives off floral and chocolatey components.

Every wine we tasted is of the best quality and not only garner high WG scores, but also high scores from all expert tasters and writers.  The price tag on these wines are very moderate for the quality, ranging from $30-135 and considering the cellaring potential, all are a steal.

Great Sandwich Shop in St. Helena: Guigni!

Looking for a bite after our Duckhorn tasting, we headed into downtown St. Helena.  The road is lined with small local shops and plenty of street parking.  We entered the W.J. Guigni (pronounced Gween-Yi) Grocery Co. and it was like walking into a time warp!  There were signs from WWII recruiting, Coca-Cola, etc. along with Jaw-Breakers, and antique soda machines.  The deli options were numerous- the sliced breads and rolls were so soft and fresh, local meat and cheese options, and ripe fresh produce- love the tomatoes, sprouts, and avocado (which was so soft it was spread on the bread in place of mayo!).  Bacon is a house favorite (and mine too) along with a house made concoction called "Guigni Juice"- a sandwich vinagrette made with oil and herbs.  You can even take a bottle home.  The place was lively as locals and tourists rushed the counter to place orders.  The helpful, youthful staff put together killer sandwiches while our mouths watered.  We went for some kettle chips and a refreshing Jones Cream Soda- now with the switch to pure cane sugar!  Mmmm- get your Guigni and Jones on!

Napa Valley Stop #1- Duckhorn Vineyards

After renting a Dodge Caliber in San Francisco, the Windy City Wine Guy and wife drove up to Napa Valley.  It was a hot September day and the views along the way were well worth the short trip.  After passing through St. Helena, we arrived at Duckhorn.  Started by the Duckhorn family in 1976, they have been producing Bordeaux varietal wines for over 30 years.  The entire company was sold to GI Partners in 2007 and still holds up to great wine standards. 

After entering the Estate House, we were introduced to their entire current vintage portfolio by Danny Rodriguez.  Danny's pride and knowledge for the product was almost as incredible as the wines themselves.  After our tasting we were taken on a tour by Ryan Moore, Retail Operations Director and a former Windy City dweller.  We walked through the vineyards surrounding the house, which were recently harvested Sauvignon Blanc vines.  A few grapes were left behind so we sampled them- what a treat!  Our next stop was to the winery- juice was fermenting in large stainless steel tanks waiting to be put into new 100% French oak barrels for at least 16 months aging (20 months for estate wines).  If you ever get a chance to smell an aging room then go for it- the smell of oak and wine is amazing. 

Here is a list of the wines we sampled:

• 2007 Napa Valley Sauvignon Blanc- great tropical fruit and body from 20% new oak and sur lie aging.  Contains 25% Semillon. 


• 2005 Napa Valley Estate Grown Merlot- this is a full rich style from an excellent vintage.  Earth, tobacco and leather accompany spice on the nose while silky fruit and berries flow on the mouth.  Also blended with some Cabernet Sauvignon, Cabernet Franc, and Petit Verdot.


• 2005 3 Palm Vineyard Merlot- a bit more tannin, earth, and more prevalent chocolate and toast.  Not as silky but great finish.  A higher % of blending varietals involved in this wine.


• 2005 Howell Mt. Red- Over 90% Merlot makes this a juicy and smooth wine.  The flavors are more compex with herbs, dark fruit, and minerals. 


• 2005 Napa Cab- ageworthy with strong tannins, grippy dark fruit, and long finish- asking for beef!


• 2005 Patzimaro Vineyard Cab- great minerality, acidity, and tannin.  The deep dark fruits mingle with mint and pepper.  Good amounts of Cabernet Franc and Merlot in the blend.


• 2005 Monitor Ledge Cab- dark dried fruit, cocoa, baking spice, and vanilla make this a delicious wine.  Merlot and Petit Verdot for deep color added to the blend.

The wines can be a bit pricey, but they are collectible and always garner great scores.  Have them shipped or look in your local wine shops.  Also keep on the lookout for the other wines which fall under the Duckhorn Company- Goldeneye and Migration Pinot Noir, Paraduxx Zin/Cab blends, and Canvasback Rhone/Cab blends. 

I want to thank Ryan, Danny, and Duckhorn for making our first morning in Napa a memorable experience!