New Year's Celebration: Champagne Splurge

This is the time of year for celebration with all of the holidays and New Year's Eve upon us.  There are festivities and parties, and nothing says splurge like Champagne.  It is a beverage that was originally sought over 150 years ago by royalty in every nation, and today means celebration for all classes.  While people love Champagne and it is the undisputed king of sparkling wine, the costs have risen sharply over the last decade.  New wealth in countries like Russia and China have raised demand, with only a marginal increase in production.  Other areas and countries have gotten into sparkling wine production, with good value and success, but Champagne remains on top.

If you are looking for some value with your Champagne splurge for the New Year, the Windy City Wine Guy has some picks for you.



Here are five great valued Champagne choices:

• Piper Heidsieck Brut NV ($25).  I like the minerality, lemon citrus, and light ginger spice on this sparkler.  It finishes long but a bit tart.  Also widely available with over 60,000 cases imported to the US.


• Comte Audoin de Dampierre Grand Cuvée NV ($39).  A medium weight dry champagne with rich citrus, brioche, creamy character.


• Philipponat Royal Reserve Brut NV ($40).  Extremely complex with bread, yeast, and ripe red fruit on the nose, and lime and black currant on the palate.  Loaded with flavor and crisp acidity.


• Henri Mandois Origine Brut NV ($40).  Ripe pear, baked lemon, and toasty vanilla highlight this crisp champagne selection.

Now for those who feel like throwing down, I have three great choices:

• 1999 Dom Perignon ($120).  My wife and I chose this as our anniversary celebration wine.  The aromas and flavors exuded are a life experience.  So complex with smells of flowers, pineapple, cinnamon, and hints of cocoa.  The taste of meyer lemon, anise, and smokey oak combine well with crisp earth tones and an alarming long flavor.


• 1996 Salon Blanc de Blancs ($270).  This wine is only produced in extremely good years.  Flinty minerality and loads of lemon/lime citrus accompany yeast and bready goodness.  The rich creaminess and acidity keep this wine fresh and lively for years to come.


• Krug Grande Cuvée Brut NV ($160).  Krug is the king of Champagne houses, turning out the most quality (and pricey!) wines available.  Their Non-Vintage explodes with coconut, coffee bean, toast, and sugared citrus.  Deep and complex.

Just a couple of hints when you are picking your Champagne.  Vintage Champagne is created in only special years, those where the grapes are allowing to grow and ripen to full potential.  These wines will exude the best that year has to offer.  Non-Vintage (NV) Champagnes are made to be consistent in accordance to the Champagne house's specified recipe.  Each release should taste the same as the next, as they blend different varietals and vintages, offering a delicious and reliable product. 

If you would like to try a variable sweetness level, remember that Brut Natural is the driest.  It then goes up to Extra Brut, and Brut.  You will start to taste more sweetness with Extra Dry, then Sec, Demi-Sec, and Doux being the sweetest.  Also remember that Rosé wines are pink and fruity, but can be just as dry the clear sparkling wines, depending upon their rating.

Enjoy the Champagne and enjoy New Year!

(Image courtesy of flickr)

Christmas Dinner with the Windy City Wine Guy

The celebration of Christmas has always been a tradition in the Bottigliero household, so we were at it again this year.  We normally have a seafood extravaganza on the eve of Christmas, but this year it was postponed until after Santa Claus visited due to the Windy City Wine Guy's work schedule.  So with wife and family, it was time to open some wine etc. and dig in.  Now let us check out the menu.

My wife and I began prepping early while watching A Christmas Story- I cannot make it through the holiday without seeing Ralphie!  I believe it is an old Italian tradition to drink a bit while you cook, so I opened a great morning beer choice, Blue Moon Belgian Ale (my wife's favorite) and got to work:

• Spinach Ricotta Lasagna.  I did this the easy way.  I created a cheese blend out of fresh ricotta, one egg, oregano, and spinach.  I boiled lasagna noodles and laid them flat in a baking dish, spread the cheese blend atop, created another layer by adding more noodles and spread more cheese.  The top was finished with more flat noodles, some organic tomato sauce, and shredded mozzarella.  Cover that with aluminum foil, pop it in a 350 degree preheated oven for an hour, and you are done!


• Butter Garlic Shrimp.  I bought U16-U20 shrimp (16-20 shrimp count per pound), peeled them (used the shells to create a shellfish broth), placed them in a baking dish with a half stick of butter, chopped garlic, and beer.


• Mussels in White Sauce.  I placed olive oil and chopped garlic in a frying pan.  Then I put in the mussels.  While they were opening, the sauce was created: shellfish stock, white wine, chopped leeks, chili flakes, salt and pepper.  Place the mussels in a bowl and pour the sauce atop.

My wife made an arugula and heirloom tomato salad along with Christmas cookies and we were set!  

While I was cooking, I opened a bottle of Domaine Wachau Riesling.  I love dry Austrian Rieslings for their stone minerality and lime essence, and this one performs every time.  Then, my brother Anthony came over with a couple of wines he selected (with a bit of WCWG guidance!).  An old favorite from my Thanksgiving pairings to start the toasting was the Domaine Chandon Riche, an Extra Dry sparkling wine with a bit of Muscat for added sweetness.  The sparkling and Riesling were great with the salad and seafood.  We eventually opened the 2007 Mollydooker "The Scooter" Merlot to go with the lasagna and the rest of the evening.  It was dark and fruity with soft tannins and a lengthy pleasant taste.  This lasted us through Wii activities and Monopoly, until I eventually had to have a bit of aged rum. 

A great evening with family, food, and beverage in the comfort of home.  Hope these pairings and recipes help with future endeavors!  Tell the WCWG all about it!

Gary Vaynerchuk on Today Show for Christmas

Woke up this Christmas morning to find presents under the tree, Santa had eaten all my cookies, kisses from my beautiful wife, and Gary Vaynerchuk on The Today Show.  If you don't know of Gary (known to most as Gary V), he gained fame through Wine Library TV and has become a huge presence in the internet social media space.  Gary V was offering up some affordable sparkling wine options for the holiday.  I really like how he offered them to the hosts accompanied by their flavor profile equivalents: he paired a Cava with pear slices on toast and Prosecco with apple slices and powdered sugar.

Gary also asked the hosts to "sniff" the wine.  This is one of wine's great sensory pleasures which is normally lost on audiences.  Gaining satisfaction from wine aromas can be just as pleasing as the taste!  A big thank you to Gary for trying to awaken and heighten American senses to the full extent of the pleasures of wine.

I did want to make one correction however.  When Gary was describing Prosecco, he mentioned it was "sweeter" in comparision to Cava.  This is a common misconception with wine which I addressed in my post, Sweet vs. Dry vs. Fruity.  The grape(s) used to make Prosecco (Prosecco and sometimes Pinot Bianco and Pinot Grigio) give off much fruitier essences than those from Cava (Xarel-lo, Macabeo, and Parellada).  Either wine can be made sweet (more residual sugar) or dry.

A special thanks to Gary V for pushing out the wine love!  And Merry Christmas to all!

Wine Bar at The Walnut Room in Macy's on State

During a bit of Christmas shopping, the Windy City Wine Guy and wife made a bit of time to enjoy some wine.  We chose to head to the Marshall Field Co. Building to check out The Wine Bar at the Walnut Room, now run by Macy's.  Being the Saturday before Christmas, the entire street and every building was packed with happy shoppers on both Michigan Avenue and State Street.  We moved up to the 7th floor and the Walnut Room was crowded with eating families and running children.  The Wine Bar is set off to the side- a 36 foot long oak table with communal seating.  We were able to snag a couple of chairs and started reading the menu.

The wine list contains 18 selections by the glass and 87  by the bottle.  They also have 6 different tasting flights.  A tasting flight is a small sampling of multiple items, usually in sets of three.  These flights are usually samples grouped into interesting categories- my wife had their sparkling tour, which included 3 samples of sparkling wine, and I tried the spice tour, 3 samples of bold and spicy red wines.  The flights are poured tableside into small pony glasses- not very optimal for sniffing your wine.  We also decided to munch on their Spanish cheese Sampler, a plate which included Cabrales, Arico, and Manchego cheeses along with bread, nuts, and olives.  They have four different cheese options along with a Valrhona chocolate sampling.

The atmosphere was nice, but did seem a bit like an airport bar in the fact that it was set off to the side and you are surrounded by all of the bustle of the Walnut Room.  There are nice and simple selections for food options and wines by the glass, which includes some favs: Gruet, Catena, and Bon Anno.  The bottle list has lots of variety and value- the prices are not marked up nearly as high as they would be in a restaurant or bar.  I did notice an absence of dessert wines on the list- no Port, Sherry, or late harvest selections.  I would also like to see a New Zealand Sauvignon Blanc, a bit of Alsace, and less typos on the list.

If you are doing some State Street shopping, give it a try.  Share a bottle and some cheese with family or friends and enjoy!

Wine and Oxygen

Have you ever opened a bottle of wine and were unsatisfied with the smell and taste upon initial sampling, only to be pleasantly surprised later?  The wine would open up, releasing pleasant aromas and flavors.  On the other hand, you may have saved a wine for a few days because you were unable to finish it, only to find foul smells and unpleasant tastes.  What is going on with this beverage and why does it have to be so tempermental?  The Windy City Wine Guy is here to explain.

 The most important thing to remember is that grape juice and wine are perishable products.  Without proper storage and/or preservatives, they will be ruined, just like any other food or beverage.  Wines are normally bottled when the winemaker deems it bottle ready.  This can mean a number of things, all depending upon the winemaker and producer.  They may bottle it when they think it is ready to drink (RTD), when it has gained enough complexity through barrel aging and is ready for bottle, or government laws (ie.  Brunello di Montalcino legally must be aged at least 2 years in barrel and 4 months in bottle before release).  All of this does not mean that the wine is at it's optimum tasting.  Some wines, like Bordeaux blends or California Cabernet Sauvignon, may need to stay in the bottle for a number of years to gain more complexities that only slow aging can bring.  Others, like Argentine Malbec, may only need to be decanted and left out for 30 minutes or more. 

Here are a few tips on how to handle different wines.

• No breathing for sparklings.  Most have already gone through enough aging before release and are RTD.   Besides, the longer they are out, the more bubbles you lose!


• Whites can change very quickly.  They will most certainly change with air though.  Also, remember cold constraints (aroma and flavor is muted when it is cold) and the whites will open more while they approach room temperature.


• Reds- especially young, need air.  They were bottled young, can be tight and inexpressive at first, then change to be aromatic and delicious within 30min- 2 hours.  Red wines the next day can be even better!


• Dessert wines are minimally affected by open air contact.  They have a higher amount of acid, sugar, and alcohol, which will protect them from oxidation.  You can keep them on the shelf much longer.

Oxidation is when oxygen molecules combine with other chemical elements and start to take electrons.  This greatly changes many substances (ie. metal to rust, wine to vinegar).  The wines will change to brown and become unpleasant and ruined.  Desirable smells and flavors (primary from the grape, secondary from fermentation, and tertiary from aging) will be destroyed.  Do not let your wines reach this point.

When you purchase a wine, check it out on Google.  Many experts will give you bottle aging recommendations and if the wine is ready.  Most of your higher end wines (Bordeaux, Burgundy, north Rhone Syrah, Tuscan and Piedmonte reds, Ribera del Duero, Napa, and some Barossa Shiraz) will need time to gain complexity in the bottle.  Most of your more affordable wines, under $25, are RTD and need only some decanting.

So open those bottles, let the wine breathe, and send the Windy City Wine Guy your feedback!

Make Wine and Beer in Chicago at Bev Art

As a sommelier, I have to say it is great to know about wines from around the globe, all kinds of beer styles, and much about spirits and liqueurs.  But wouldn't it be great if you actually HOW to make your own tasty alcoholic beverages?  There is a way to do it right here in Chicago- at Bev Art in the Beverly neighborhood.  The owner, Greg Fischer, has been making wine since he was a young boy.  He has also been supplying and educating people to make their own wine and beer for over 15 years!

[youtube=http://www.youtube.com/watch?v=ztRHgv9yCro]

The Windy City Wine Guy plans on making some beer and wine with Greg in the upcoming months.  Look for upcoming articles, photos, and video!

Bears NFL Football-Entertaining Tips For a Night In

There is not much else which the Windy City Wine Guy likes more than good football, my Bears, and tasty beverage.  I will normally open some beer (I love Peroni, Dogfish Head, and Sam Adams or Goose Island seasonals) and prep finger foods like nachos, pizza bread, buffalo chicken, or fish tacos.  Last night my wife and I were invited to a fellow sommelier's abode to drink, dine, and watch Bears Thursday night football.  The drink of choice was- wine!

We started with a refreshing Vinho Verde, a great choice tfor Pre-game.  It was fresh and crisp, with a floral bouquet and citrus flavor.  Appetizers of homemade hummus and peppered popcorn went well with Danieal Manning's game opening kickoff touchdown!  We then moved on to 2006 Woollaston Nelson Pinot Noir from New Zealand.  The progression of a white crisp wine to a light/medium bodied red sat well.  The light game quality and ripe red fruit was getting us ready for half-time dinner. 

I brought over the wine of the night, 2006 Vinedo de los Vientos Tannat from Uruguay.  Tannat is originally from southwest France and used to make Armagnac, full rosé, and blend for strength and tannin.  In Uruguay, it is their national grape, and the big tannins and body soften to make a smoother wine.  Our hosts made lamb shank, cous cous, and rapini which went great with the Tannat.  Some exotic spice, tea, and dark fresh fruit was the consensus profile of the wine and we overall deemed it a quality buy.

The important lesson to learn out of all of this: when serving multiple wines while entertaining, always start with lighter to heavier body, and normally white to red.  We progressed from a light crisp white, to a light + bodied red, to a fuller red.  We even finished up with some Pliska Brandy from Bulgaria with dessert.  There is a way to mix in the distilled spirits, but they should be at the end.

This was a different and more select pairing for a football game, but was thoroughly enjoyable and delicious.  It was a refreshing change which I periodically enjoy for sporting events- brought back memories of my Osso Bucco alla Milanese with Super Tuscans for Superbowl 37.  Make sure you challenge your palate and change up your routines, even while vegging out to your favorite teams.  Variety is the spice of life!

Special thanks to our gracious hosts, Israel and Bonnie.  Next time you will be guests of WCWG and wife!

Israeli Wine: Pelter Winery Tasting

When most people in the US think of wine from Israel, they think of sweet, kosher wines, like Manischewitz.  While wine production by Jewish folks and in Israel has bowed to this trend for much of their long history, a recent revolution has swept across the nation.  Through French, American, and Australian influence, the wines are gaining international acclaim and success.  When the Windy City Wine Guy was invited to taste wine from Israel made by Pelter Winery, I could not pass it up!

The tasting was set up at a beautiful condo overlooking the Chicago river and sponsored by Richard Shaffer, founder of Israeli Wine Direct.  Members of the Pelter Family, Sam and Nir, were onhand to pour and inform.  Now let us get to the wines:

• 2007 Sauvignon Blanc: this light straw colored wine smells of bright citrus fruits and the palate brings crisp acidity and ripe grapefruit reminiscent of New Zealand style.


• 2007 Unoaked Chardonnay: surprisingly light Chardonnay with meyer lemon flavor, but a slight oily texture.


• 2006 Trio: 70% Cabernet Sauvignon, 15% Merlot, 15% Cabernet Franc.  A light oak spice and blackberry smell and flavor.  Definitely an easy drinker with lighter tannins and smooth texture but slight lack of length.


• 2006 Cabernet Sauvignon Shiraz: 50/50 blend of both varietals.  Another smooth drink, but with more dark fruit.  I like it, but again,looking for more depth out of the Cabernet Sauvignon.


• 2006 T-Selection Cabernet Franc: the big hit of the night!  The T-Selection is their high quality, exclusive series.  This wine brings the oak, spice, fruit, and length.  Brilliant red and black berries, nutmeg, and structured tannins highlight this Pelter gem.

They also carry a T-Selection Shiraz and Cabernet Sauvignon which I hope to taste another time.  For being a newer winery, the Pelter boutique product line has definite quality. 

I am looking forward to tasting future vintages and more Israeli wines.  Though Israel's soil is one of the oldest used to grow grapes for wine (Georgia is the oldest- since about 8000 BC), I would classify Israeli wine as being from the "Old World", but "New World"  in style.  Slight earthiness, but mostly ripe fruit coming through on both nose and palate.

It is an exciting time in the world for wine as we are getting a chance to sample from every nation and their people.  Wine is a passport to different lands and cultures- get out there a take a travel with your next bottle!

Sweet vs. Dry vs. Fruity

While working as a sommelier, I have noticed a huge misconception regarding the individual terms sweet, dry, and fruity when it comes to wine.  Guests say they like "wines that are sweet like Reisling (can be dry or sweet) and Pinot Grigio (wrong- always dry)".  Or they like "reds that are sweet like Pinot Noir (wrong- always dry)".  We are now about to dealve into the realm of sugar content and fruitiness in wine.

When looking for a wine, it is important to know about Residual Sugar (RS).  RS is natural grape juice sugars either left over after fermentation, or can be added later (liqueur de tirage) when producing sparkling wine.  RS gives wine a sweetness level.  Any wine, even a bone dry one, will have some amount of RS. 

There are many different levels of sweetness, judged upon where the wine is produced.  The EC (European Commision) has four sweetness levels (Dry, Medium Dry, Medium Sweet, Sweet) for still wines.  There are seven levels (Brut Nature, Extra Brut, Brut, Extra Dry, Dry, Demi-Sec, and Doux) for sparkling wines and six for German Reisling.  In the US, we measure RS in degrees Brix.  These are all based upon sugar levels.

Most of your still wines: Merlot, Pinot Noir, Chardonnay, Malbec, Viognier, Grenache, etc. will be considered dry because they typically contain less than 9 grams per liter (g/l) of RS.  Once you get to know your varietals and global styles, then you will know the type of wine to expect from each.

Now that we know what dry/sweet is, let us get to fruitiness.  Most wines may contain only a small amount of RS, but every wine is fruity.  Just think about it- they are made from grapes, a fruit!  But many other fruit aromatics and flavors come about through the maturation of a grape's juice, as well as through the fermentation and aging of the wine.  Some wines just have more fruit come through than others. 

So when you give a description of want you would like to your local wine expert, just remember what it means to have a sweet wine (means dessert!), a dry wine (less RS), and a fruity wine (more aromatics and flavors associated with fruit).  Also try to associate yourself with varietals which let the fruit come out more (Grenache, Shiraz, Merlot, Pinot Gris, etc.) and the varietals that can let the sugar out!

(Image courtesy of Flickr)

Vintuba and WCWG Team-up for Thanksgiving Pairings

I decided to hop aboard the VINTUBAVespa and do a tour of Thanksgiving wine picks with Vintuba Podcasters Chris and Jon.  They graciously invited the WCWG to announce my holiday picks and give feedback on theirs.  Vintuba is a great website which takes a world tour, giving you info and podcasts on wine, hosted by Chris, who works in the Sonoma wine industry, and Jon, a novice wine drinker from St. Louis.  Check out their site and our Podcast!

Beaujolais Nouveau Phenomenon

November 20th has come and passed with many Beaujolais Nouveau drinking parties and empty bottles.  This is an annual event occurring every third Thursday in November.  But what is the deal?  What is special about this wine and why are so many parties thrown worldwide to celebrate its release?  The Windy City Wine Guy is here to explain.

Beaujolais wine is made from Gamay varietal grapes grown in the Beaujolais AOC, which is part of the Burgundy wine region.  The grape is indigenous to France and was discovered in the 14th century.  It gained fame at the end of the Black Plague- It ripens earlier and is heartier than Pinot Noir, thus making grape and wine more available. 

The varietal provides juice which is a highly acidic.  To soften the wine, a fermentation process known as carbonic maceration is induced.  Whole grapes are fermented from the inside-out before crushing, providing a wine with low tannin and flavors of tropical fruits, like banana, and bubble gum.  This also allows for an early release because the wine does not need aging.

Aside from the fact that Beaujolais Nouveau is the earliest released wine after harvest, there is no reason for celebration.  People just love a party, and this event is reason enough.  After bottling, there is a race to see how fast these wines can make it to Paris and the rest of the world's markets.  In Chicago, there were many release parties and celebration.

While it can be a fun wine and event, it is important to note there is more to Beaujolais than just Nouveau.  This wine is made from grapes grown all throughout Beaujolais.  More select areas (39 communes/villages)are picked to create Beaujolais-Villages AOC wines, making a slightly superior product.  Also, there are 10 "Cru" (village areas) which contain richer soils and lower maximum yield restrictions.  With the addition of oak aging, these wines are higher quality and fuller bodied.  The best thing about them is the price- Cru Beaujolais can be had for just dollars more than a Nouveau.

Whether you are looking to join the Nouveau celebration or want a good inexpensive wine, Beaujolais can bring an abundance and variety in many circumstances.  Enjoy!

Turn Bad into Good- Vicktory Dog Wines

By now everyone has heard of former NFL quarterback Mike Vick and all the controversy which surrounds him.  Dog lovers will never forget the story of how he and his crew ran a dog fighting ring, and trained, tortured, and executed dogs.  Vick is currently in jail and bankrupt while the dogs that survived have been put up for adoption.  22 of the dogs were brought to the Best Friends Animal Sanctuary in Utah.  Those lucky dogs are now being featured in a 22 bottle collection of Syrahs.  Each dog is represented by name and painted by Cyrus Mejia, artist and co-founder of Best Friends, to resemble their personalities.  The wine is created by Carivintas Winery,in Santa Ynez Valley, California, which specializes in making wines for nonprofit groups.  The entire collection is available for $672 (just over $30/bottle) with 10% going to Best Friends.  Get some wine and support a good cause!

Newman's Own

The entire world lost a great man this year when Paul Newman passed away.  I have always admired him as a philanthropist, an advocate of eating/drinking right, and an actor.  I grew up watching Butch Cassidy and the Sundance Kid, The Sting, Cool Hand Luke, The Hustler, and The Color of Money.  I have also been a big fan of Newman's Own, a company Paul founded in 1982 which focuses on natural and organic foods and sends all profit to charity.  The Caesar dressing has alway been my favorite.  During a recent visit to Jewel, I ran across Newman's Own 2006 California Cabernet Sauvignon for $13.99.

The wine is a joint effort by Newman's Own, Three Thieves (Joel Gott, Charles Bieler, and Roger Scommegna), and Trinchero Family Estates.  They also produce a Newman's Own Chardonnay, with both wines being made from organically grown grapes. 

I popped open the bottle to give it a try along with some Home Run Inn pizza my wife heated up.  I was pleasantly surprised for the price point.  The wine has smells of dried dark fruit and pencil lead.  It is medium bodied, with some black currant, plum, and vanilla oak spice on the palate.  A delight for a wine under $15.   (WG 85pts.)

It is always a pleasure to try a Newman's Own product and I look forward to trying the Chardonnay.

Thanksgiving Holiday Wine Pairings

Thanksgiving is on the way, which means family, turkey, lots of side dishes, and pumpkin pie.  These are staples of our American holiday.  But where there is food, there is drink, and the Windy City Wine Guy is here to help you with your holiday pairings.

First thing to remember, a perfect pairing can be difficult because there are so many dish options at a Thanksgiving dinner.  Even a turkey can be difficult because the white meat is so different from the dark meat.  I always love a challenge, so I have selected some beverages which will be perfect pairings, and others which are more versatile.

Perfect pairings for the turkey:

2007 Ponzi Pinot Gris and white meat- this wine has great body, spice, and fruit.  Vanilla, clove, and almond accompany sweet golden apple and melon.  This was fermented and aged in stainless steel, but allowed to undergo a partial malolactic fermentation, giving a rich and creamy texture.  Perfect for lean white turkey meat.  I have seen this available at stores for under $15.

2005 Rivetti La Spinetta Barbera d'Asti "Ca' di Pian" and dark meat- the perfect match for fatty meats is a wine with crisp acidity and good tannic structure.  Ca' di Pian has both.  It also has lush cherry, plum, and gamey notes.  I love this Barbera.  It is available at most stores for under $20.

Now we can get into more versatile beverage options.

Elysian "Night Owl" Pumpkin Ale- there is a consensus that this Washington brewery makes the best pumpkin ale.  It has a great orange color to accompany pumpkin and spice- nutmeg, ginger, cinnamon.  The body is medium and creamy.  These flavors mix well with most Thanksgiving spreads.  This beer can be hard to find and is only available in 22 oz. bottles, so try Dogfish Head Punkin Ale, made by a Delaware brewpub.  A fuller style with the same flavor profile and widely available in Chicagoland.  Four-paks are $9.99.

Domaine Chandon Riche- this sparkling wine has all Champagne varietals (Pinot Noir, Pinot Meunier, Chardonnay) plus some Muscat.  These varietals rend a full and well rounded wine and the Muscat adds a touch of richness.  Perfect and versatile, and under $20.

Red Burgundy varietals- Pinot Noir and Gamay.  These wines have red fruit flavor and crisp acidity which makes them versatile beverages at the dinner table.  2007 O'Reilly's Pinot Noir has some good body and spice-always my big value choice at under $18.  For Gamay, you have to buy Beaujolais, and Georges Deboeuf is the best.  2008 Deboeuf Beaujolais Nouveau is an easy drink under $12, while his Moulin-a-Vent has more tannin and spice from its oak aging for under $15.

2007 Seghesio Zinfandel- if you want more body and juicy fruit, go for the zin.  Structure, spice, ripe fruits, and oak flavors are all a part of this rich and festive wine.  It will handle any food this holiday can throw at it!  WCWG loves this wine for $20.

2006 Valter Barbero "Serena"- for the sweet wine fans.  Based on the brachetto varietal, this Italian semi-sparkling (frizzante) pink wine is refreshing with strawberry and raspberry flavors.  The fruitiness is the versatility.  Under $10.

These beverages are sure to give you and your family the perfect compliment to a traditional American holiday.  I wish you the best of holidays and look forward to your feedback.

(image courtesy of flickr)

Which Wines Represent the Candidates?

Everybody knows the Presidential candidates and their running mates have personality.  Well, wine has a lot of personality too.  For a little fun, the Windy City Wine Guy would like to see which wines and varietals match the candidates.

Lets have some fun and start pairing the candidates up with wine!

John McCain.  I like an old vine grenache (mainly from California or Australia) for Mr. McCain.  The two are very much alike.  Worn and beaten for quite some time and still able to come back.  High alcohol and spice for a big temper.  Not moderately priced, mostly for those with money to burn.  Creates a big bold wine that is ready to drink now, but likely not to last. 

Sarah Palin.  Definitely like a Cabernet Sauvignon from Napa Valley.  Very bold and beautiful with a big mouth.  A go-to wine for novice drinkers that can be outmatched by domestic and foreign counterparts.  Dressed in expensive labels and bottles to go with a steep price tag, but mostly overpriced.

Barack Obama.  Pinot Noir from Willamette Valley, Oregon.  Recently grown in this area and became a huge hit in a short period of time.  Not a whole lot of experience and can be a bit dry, but turning out a calm, superior product.  Producing wines in all price ranges for the masses.  These wines will get better with age.

Joe Biden.  Zinfandel.  This is a working class grape which can produce an abundance of fruit.  It can go off on a tangent or in the wrong direction if it gets out of control.  Works in multiple facets as rose, red, and late harvest and relatable to most tastes.  Can be a bit rough around the edges but is always full and approachable.  Is an international grape with a respected name in other countries.

These wines and candidates all have their plus and minuses but can be fun to experience.  See which one fits you by drinking some with a bit of MSNBC, CNN, or Comedy Central!

I of course have my own beliefs and will be voting with them this coming Tuesday.  I have the utmost respect for the Democratic process and every human being's right to vote.  Many brave Americans have served, as I have, and also died to gain and preserve it.  Many activists have stood up in the face of aggression and stood up for rights, including the right to vote.  So make sure you give them, the process, and yourself the proper respect and VOTE!

(Image courtesy of Flickr)

Local Buyers and Experts Give Consumer Value

The Windy City Wine Guy has dedicated multiple portions of this sight to find value for readers and consumers.  Now I decided to go out into my neighborhood, the South Loop, and speak with shop owners, experts, and GMs about the best value white and red wines they have to offer.

South Loop Wine Cellar: Amy Garman, owner, offers both a white and red from Nine North Wines.  Their 2006 10 Mile Proprietary White "Lost Horizons" is a blend of Chardonnay, Viognier, and Chenin Blanc.  Tropical fruit and floral notes accompany crisp acidity.  The 2004 10 Mile California Red "The Broken Road" is mainly made up of Petit Sirah with some Malbec, Zinfandel, Barbera, and Carignane.  A medium+ bodied wine with flavors of black fruits and pepper.  Each of these wines are offered for $10.99.

Binny's:  The South Loop location is on Jefferson, just north of Roosevelt.  Manager Juan Torres recommends two old world selections.  His red is 2005 Venta Mazzaron, 100% Tinto de Toro, which is the name of the Tempranillo varietal from Zamora, Spain.  Only $12.99.  A rich red with smoke, black fruit, and a touch of sweetness.  His favorite white is 2006 Le Prieuré St. Sever In Optimis Chardonnay.  Stainless steel fermented varietal $9.99 with a clean style for the "unoaked crowd".  Get it for $9.99.

Sam's:  I met with Shadla Cycholl, Wine Consultant, who specializes in Italian wines.  Her white pick was Italian, 2007 Domenico Armani "Io" Sauvignon Blanc, which has lush fruit and minerality for $12.99.  For red, go to Chile for Chono Carmenere 2006.  A soft, silky medium bodied autumn wine for $11.99.

Whole Foods:  I spoke with Kristen who steered me over to 2007 Domaine de Regusse Pinot Noir.  This red from Provence has an oaky, herbal quality with ripe red fruits- $10.99.  A white bargain is the 2008 Crios Torrontes- fruity and dry for $12.99.  Kristen also suggested the Optimis Chardonnay.  Must be a bargain!

Dominick's:  Herbie Reyes, General Merchandise Manager, brought me to a white he likes to share with his wife, 2006 Bella Sera Pinot Grigio.  A crisp, clean choice for $7.48.  His favorite red is 2007 Robert Mondavi Private Selection Pinot Noir for $10.98.

Jewel, on Roosevelt and Wabash, was noncommittal in regard to favorites, but does have a few of the Windy City Wine Guy's Best Buys onhand.  I am also awaiting word from Warehouse Liquors on Wabash between Balbo and Harrison.  They do have a number of fine wines onhand and helpful staff.

 (Image courtesy of Flickr)

How to Build Your Wine Collection

When most people think of a wine collection, they think of a temperature controlled cellar containing a magnitude of expensive bottles.  It simply is not true that this is the only example- a wine collection can be comprised of a single wooden rack in the living room, or even your kitchen countertop.  Now here are a few tips to help you get started.

I remember when I first started my collection.  I bought a self assemble 20 bottle wooden rack and went about trying to fill it- but since I was new to wine myself, what was the best way to approach it?

1. Variety.  Don't be afraid to get wines from different producers, regions, vintages, and price points.  Try different styles and varietals.  Experiment.


2. Seasons.  Be prepared for any weather.  When spring arrives, have that sauvignon blanc ready.  Hot summers should bring some fruity rosés.  Bring on the Beaujolais and pinot noir in autumn and some rich zinfandel and cabernet sauvignon in the winter.  And make sure you have a good amount of whites and reds all year long- who knows what mood you'll be in?


3. Celebration.  Must have the bubbly in stock for special occasions.  My wife and I started our marriage with Dom Perignon Vintage 1999 and plan on having the same with each anniversary.


4. Reserve.  There are wines that get better with age and you can appreciate while they are on the rack.  These wines can also be quite expensive.  Unless you know of some wines you cannot live without, try to look for closeout specials at wine shops.  I purchased almost all of my reserve wines at between 30-60% off regular price and cannot wait until the right moment to open them.  Until then, it is a joy just to know they are maturing in my home.


5. Separate.  Keep wines for any reason- aging, everyday, Sunday dinner, afternoon drink, duck roast, etc.  Just make sure you know what/when your collection fits in.


6. Favorites.  We all have our favorite wines so make sure you keep them in the collection and replenish them.  Do not be afraid to show them off!


7. Search.  When you see wines you may want to purchase, don't be afraid to use your favorite search engine (Google, Yahoo, MSN, etc.) to get reviews and input from others.  This could be a telling factor if the wine is a bargain or fits your collection.

Check my Best Buys and visit your local wine shops and their experts.  Start building, happy hunting, and contact if you need help.

 

(Image courtesy of Flickr)

Hall Wines

Windy City Wine Guy attended a tasting of Hall Wines from Napa Valley at Tru and the wines impressed.  When I first walked in, I tasted their 2007 Sauvignon Blanc and it was instant refreshment- citrus and tropical fruits accompanied by minerality and a long finish.  I soon met Kathryn Hall, who owns the winery along with her husband Craig.  Kathryn has a very colorful background of being an attorney, community activist, and former US Ambassador to Austria.  Her views on organics and the environment are very conscious and refreshing.  Then it was time to try the wines...

We were ushered into a meeting room where seven red wines were sitting in front of each of us.  President and former wine maker for Hall Wines, Michael Reynolds, was onhand to introduce each wine and lend his extensive knowledge. 

The tasting was a great opportunity to not only taste different terroirs, but also different vintages.  It is always amazing and fun to see how each of these can have such differing aromas and tastes.  We started off with "Jack's Masterpiece" 2005 Cabernet Sauvignon.  This was named after Mike's son, who painted the very colorful label when he was 18 months old!  This is a very likeable Cab, with big fruit flavor and easy tannins.  Next was Diamond Mountain 2005 Cab which was very earthy and structured while Kathryn Hall 2005 Cab was like a combo of both wines with some slight earth and spice to accompany dark fruits. 

We were priveledged to taste four 2006 vintage wines which have not been bottled and released yet.  This showed the difference in the years.  2005 was clearly a great vintage for Hall and brought out alot of what the grapes were capable of.  2006 seemed a bit hot with the alcohol coming through a bit more.  The great structure and earthiness was still there, and I could tell the wines needed a bit more aging- they will turn out great in a few years.

The owners, winery, and vineyards are riding a green wave for the environment.  Also, Hall is in its last year of the three year organic certification process.  Recycling of packaging, paper, and water is extensive and they have taken huge steps toward carbon zero by using bio-deisel to fuel farm equipment.  Water efficiency, solar power, and sustainability are practiced.  The Hall family is also involved in the local community and donate a portion of profits to their charity foundation.  This is a company and family to be followed in this new century.

Around the World Tasting @ South Loop Wine Cellar

The Windy City Wine Guy has always been an advocate of local neighborhood wine shops.  Mine is in the south loop at the South Loop Wine Cellar.  Amy Garman is the owner, and she carries a small selection of quality wines which she knows all about.  There are weekly tastings held at the shop, and I attended the Around the World Tasting held Saturday, October 18.  There were many distributors on hand to pour and answer questions- and they were all needed too as people poured in from all over the south loop!

There were some very good wines at this tasting and here are my favorites:

• Axios "Truth", Lindsey's Cuvee 2006: This blend of Cabernet Sauvignon, Syrah, and Petit Verdot delivers deep dark fruit, vanilla and oak spice, smokey bacon aroma, and earth.  $22.50


• Seven Hills Merlot 2006: A silky Merlot with great integrated tannins and acidity.  Smooth fruits, nice body, and long finish.  $25.99


• Finca Villacreces, Ribera del Duero, 2005: This big Spanish red has it all- dusty earth, oak, cherry, rich soil, and spice.  A bit young, let it age.  $47.50


• Brooks Riesling 2006: I love this producer (ENO has the Amycas blend).  A rich dry white with slate, lime, apple, chestnut, and minerality.  So refreshing.  $19.99


• Chateau St. Cosme: There was a Côtes du Rhône ($18), Gigondas ($34), and Chateauneuf du Pape ($49), each better than the other.  Cannot go wrong with any of these as each is worth more than the price.


• Gunn Estate Unoaked Chardonnay 2007: A great expression of what Chardonnay is without all the alteration- honeyed apples, pear, and chalk.  Great ripe fruit.  $18.99


• Buglioni Valpolicella Classico 2006: Light and fresh with great acidity and bitter dark fruit.  $16

This was a great neighborhood event, as I met with lots of fellow south loop residents.  We were able to talk about the goings-on, as well as our liking of Amy and the wine shop.  Where is your neighborhood?  Tell WCWG and promote your local wine shop!

Cork and Alternative Bottle Enclosures

Cork has been used as an enclosure for wine bottles since the 1600s.  The great elasticity of this substance, along with the fact that it is nearly impervious to leakage, makes it an almost perfect natural enclosure.  This was a great technological advance considering producers were using oil soaked rags up until the mid 17th century.  Now, producers are also using alternative enclosures, and we are going to delve into the pluses and minuses of all.

• Cork.  The most traditional and widely used enclosure.  As it is nearly impervious, an extremely small amount of air is allowed in over time, which actually does help the wine while it matures in the bottle.  The material is also recyclable.  Disadvantages are mostly due to storage and cleanliness.  Any temperature variation can allow air into the bottle which could oxidize the wine.  Also, chemicals introduced to the cork in the orchards and in production can cause the funky "corked" tastes.


• Screwcap.  Also known as a "Stelvin cap", this enclosure is mainly used on New Zealand and Australian wines, though it is becoming globally prevelant.  Its small ventilation system allows the least amount of air, but just enough to help wine maturity.  One disadvantage: many consumers have had a hard time accepting it, and think it is only used on cheap wines- untrue.


• Synthetic.  Plastic compounds shaped like a wine cork.  Many disadvantages: they have the most oxidation problems, can impart chemical flavors to the wine, are non biodegradable, and can be hard to open.


• Vino-Lok.  This is a glass top with an O-ring which prevents oxidization, similar to a screw cap.  It can be easily reapplied after opening if all of the wine is not consumed.  Its biggest disadvantage is its cost- .70 USD/each plus manual bottling.


• Zork.  This enclosure seals like a screw cap and pops like a cork.  Just untwist three times and pop.  It contains an aluminum ventilation system similar to a screw cap which allows a small amount of oxygen.  Again, this may be a bit hard to accept by cork traditionalists.  Also working on recycling, as it is made of polyeurathane.


• Crown Cap.  This is used to seal sparkling wines during fermentation and is usually replaced with a cork, though some wineries, like Domaine Chandon, stay with the cap.  They are very easy to open and free from cork taint.  They do take some of the mysticism from the opening process.

All this considered, my favorite enclosure is the screwcap.  It is proven to be the most reliable enclosure, the easiest to open and reuse, and best for the environment.  One of the worlds best producer of chardonnay, Leeuwin Estate, is at the forefront of change.  They not only changed from cork to screwcap, but also spent thousands to change their entire reserve cellar, comprised of award winning past vintages.  Through research, study, and consensus tasting, they found the screwcap to keep the wine freshest over time, offering ageability.  I agree with Leeuwin, and have found many of the wines I have tasted under screwcap to be more fresh and lively.

(Image courtesy of flickr)