Sparkling Wine 101 Event

Spring is upon us, so no better time to have a Sparkling Wine 101 tasting and seminar from the Windy City Wine Guy.  The event took place at the Binny's South Loop Tasting Room.  It was an intimate setting with a gorgeous view of the Chicago skyline, including the Sear's Tower.  My guests were set to taste three sparkling wines paired with cheese, and a whole lot of info.

The tables were pre-set with three Riedel sparkling wine glasses and the pouring began.  The sparkling wines we were about to taste are simple and affordable examples geared to give occasional bubbly fun, without the need to splurge on a Champagne.  The three samples included:

1. Mionetto "Il" Prosecco.  This is a great, every occasion, sparkling wine.  It is light and bubbly, with simple peach and pear flavor.  The perfect apéritif!


2. Gran Sarao Brut Cava.  Cava is always made in the méthode champenoise, and this is a great value example.  Green apple and light, doughy flavor.


3. Dm. Ste. Michelle Blanc de Blanc.  A Washington state sparkling Chardonnay produced in the traditional method.  Dry, tart, and rich, with pear, pineapple, and toasty coconut.

We also had three perfectly paired cheeses to go along with the wines:

1. Brie le Chatelain.  This creamy, buttery, soft cow milk cheese from northeast France is delicious inside and out.  A perfect rich texture to accompany the crisp acidity of a sparkling wine.


2. Mimolette.  This semi soft cow milk cheese from northwest France has a Parmesan-like sweetness and nuttiness.  Perfect with sparkline wines.


3. Gorgonzola Dolce.  Dolce in Italian means sweet, but it also means young when referring to this cow milk blue cheese.  It hails from northwest Italy (Lombardia).  The creamy texture and mild, salty flavor make it ideal for sparkling wine.

The lecture ranged on subjects from differing sparkling wine viniculture methods to Dom Perignon and the history of Champagne.  There was a very informative Q&A segment, followed by a pour-off of the remaining wine.  A great time had by all!  I want to thank the Binny's staff, especially GM Juan Torres, and all the attendees.  Ciao!

World's Best Nachos Paired with Wine and Beer

It was a leisurely Sunday night off of work, and I was very hungry after my

WSET Advanced

class.  I began to judge what I was in the mood for, and homemade nachos sounded great.  I have to explain: I have been making nachos at home for a long time, adding to the recipe every time.  They have come to be known as "Kitchen Sink" Nachos.  Then I started to think of what beverages I wanted to pair with them, and the plan was hatched.  Now let us get to the recipe.

Here is what you are going to need:

1/2 lb. ground beef, 1/2 lb. ground pork, 1/2 diced white onion, 4 cloves chopped garlic, chopped cilantro, 3 sliced serrano peppers, 1 diced tomato, 4 chopped scallions, 1 cup sliced black olives, 1/2 can refried black beans, 1 sliced avocado, 4 oz. cream cheese, 8 oz. package shredded mexican cheese, 2 oz. sour cream, 1 lime, your favorite salsa (I use

Old El Paso

), your favorite hot sauce (I use

Valentina

), and your favorite tortilla chips (I love Chicago local

El Milagro

).

Next, take your onions, garlic, and 2 peppers, along with some olive oil, and pan sear them in a frying pan.  Then, throw in your beef and pork- you want to use pork because the meat gives the mixture much more flavor.  Season it with chili and cayenne powder, and finish off with half a squeezed lime and some of the cilantro.  Then drain the liquids from the pan.

Prep a baking pan with a layer of chips topped with refried beans, cream cheese, and half of your mexican cheese.  Then top it with the meat mixture and the rest of the cheese.  Preheat the oven to 425 degrees Farenheit, and throw in the nachos for 15 minutes.  Then top it with avocado, olives, tomato, scallions, olives, sour cream, salsa, the rest of the peppers and cilantro, more squeezed lime, and hot sauce.  Strap on the feedbag and eat!

Now for choosing a beverage.  Beer works great, but make sure you use a lager or ale.  They are light enough to be refreshing, and not overtake the chips.  I chose

Great Lakes Brewing Co.

Commodore Perry IPA

.  It has a medium weight, good bitterness, and a nice fruit-sweet finish.  Excellent for the nacho spice.  Wine is a great companion for this as well, but make sure you go with a weighty white.  Varietals with a touch of sweet fruit like riesling, pinot gris, or chenin blanc work well.  The 2007 Hogue Genesis Riesling was on sale, so I went for it.  The full lime citrus, honey, and vanilla also worked well with the nacho spice.  These beverages washed the nachos down perfectly- before you knew it, I was on the couch Al Bundy style getting ready for the season finale of HBO's

Big Love

.

These beverages work well with all mexican food.  Try out the recipe and post your comments!

The St. Joseph's Table: Feast and Wine

Many Chicagoans tomorrow will be celebrating  St. Joseph's Day, most of them Italians.  There will be parades and festivals, food and wine, family and gathering.  I have grown up with this day being part of my life, since I was a young boy at Santa Lucia Parish.  There is always services (mass), and some of my favorite Italian bakeries and southern Italian wines will be included.

St. Joseph's Day is a holiday celebrated in many parts of the world, but is extremely special to Italians.  Most towns and cities in Italy have days dedicated to saints.  The saints who have special meaning to the towns are their patrons, with the largest celebrations thrown in their honor.  In southern Italy, Sicily in particular, St. Joseph is held the most dear.  Each March 19th, a parade and feast are offered to St. Joseph, the father of Jesus of Nazareth.  This day is also very special for fathers and carpenters. 

During the middle ages, southern Italy was the victim of widespread famine and drought.  The people prayed to St. Joseph to bring them rain, and in return, they would offer a large feast.  The rains soon came, and everyone celebrated.  Breads and pastas, along with fish, wine, and desserts are on most traditional tables.  Meat has never been a big part of the celebration, as it not part of the regular diet of southern Italians, with the poor normally unable to afford it.  Plus, the day is always during Lent. 

Since bread and dessert is always part of the Table, a good bakery is always needed.  Here are a couple of my picks:

• Il Giardino del Dolce, 2859 N. Harlem Ave.  This family bakery has been making some of Chicago's best for over 20 years.  They make great mini pastries like canoli, baba, sfogliatelle, and zeppole, which is the St. Joseph special pastry.  Also, try their apple slices and cheesecake.


• Ferrara Bakery, 2210 W. Taylor.  Around since 1908, Ferrara has become an institution with Italian Americans, making breads, cakes, cookies, and candies.  Eating their biscotti always takes me back.

Wine can be eye opening, with many great value picks coming in from southern Italy.  My favorites include:

• Terredora di Paola Falanghina ($14):  the falanghina varietal is often compared to viognier, with floral aromatics, rich minerality, and a soft full body.  This one also brings lots of fruit and honey flavor.


• Cusumano Jalé ($20): a very rich wine, with toasty oak character, and golden fruit.  Made of 100% Chardonnay in Sicily.


• Donnafugata Anthìlia ($13): citrus fruits are a hit, as this full white will not disappoint.  A blend of Ansonica and Catarotto, indigenous Sicilian varietals.


• I Favati Aglianico "Cretarossa" ($22): this red varietal is the south's best.  It can create full bodied wines meant for aging.  This one in particular is from Irpinia, close to Napoli, and has a full body, with lush red fruit, meant to be consumed with food.

I hope this can help those of you seeking the right components for you St. Joseph's Table.  I also hope it encourages those of you who are new to the holiday to use it as an excuse to enjoy the day with family and friends, while learning something new about another culture.

Celebrate St. Patrick's Day in Style: Irish Cheese and Beer

This is the time of year to celebrate everything Irish, especially in Chicago.  I remember being in Dublin, Ireland, during St. Patrick's Day, and everyone wanted to know why I was there- "Why aren't you in Chicago?" they all said.  Chicago throws the one of the largest Paddy's Day party in the world.  Heck, we even dye the Chicago River green!  Well, one of the best ways we all know to celebrate this event is with some beer.  If we throw in some genuine Irish cheese, that would round out the party!

Lets start with the cheese.  Some of the best cheeses to go along with beer are Irish cheeses.  Here are three cheeses sure to please:

1. Cahill's Irish Porter Cheddar.  This excellent cheddar, made by Marion Cahill, is made in Limerick.  The cheese is flavored with Irish porter and sealed with waxed truckle.  It is a beautifully marbled, full flavor cheese.


2. Blarney Cheese.  This is a versatile semi-hard cow milk cheese with a lower fat content.  The flavors are mild and will pair well with many different beverages.


3. Ardrahan Cheese.  This washed-rind, semi-soft, cow milk cheese is from southern Ireland.  Mary Burns has been making this cheese for over 15 years from her 120 pedigree Friesan Holstein cows.  It has an earthy, pungent, mushroom flavor.  Goes great with strong flavored beverages.

These cheeses should be accompanied by soft grain breads, crackers, and sausages.  They should be available at many outlets, and are also on menu at Intercontinental Chicago Eno Wine Room.  If you stop by, make sure to ask for me! 

There are quite a few Irish beers to try with them, but I recommend you try some US microbrews.  The quality level is much higher in comparison to the Irish beers available in your local shops and stores.  Try these beers out:

1. Great Lakes Brewing Co. Eliot Ness Lager.  This lager has it all- hoppy bitterness, deep body, sweet carmel malt.  The flavors mix well with full cheeses and sausage.  Goes for around $8.50 per 6pack.


2. North Coast Brewing Co. Old Rasputin Russian Imperial Stout.  This is a full body, creamy, rich stout.  It has malty chocolate, coffee, and smokey caramel.  It is a strong beer, and can stack up to any cheese or meat.  Goes for around $8 per 4pack.


3. Great Lakes Brewing Co. Edmund Fitzgerald Porter.  An unbelievable thick and balanced porter.  The mocha, espresso, fruit sweetness, and smokiness come full flavored on the big body.  The lower abv is better for enjoyment.  An awesome beer available for around $8.50 per 6pack.


4. Bell's Brewery Lager of the Lakes.  Another lager pick, in case you are looking to make black & tans.  The citrus and corn sweetness make this a refreshing and versatile beer.  It is available for around $9 per 6pack.

These beers are all quite complex and full of flavor.  I selected a porter, a stout, and two lagers.  In case you're wondering, there is not much difference between a porter or stout.  The name stout has been around a bit longer, and normally has a bit more roasted barley than a porter.  They are both dark and creamy, with light weight, and burnt, chocolatey, smokey characteristics.  These beer types mirror the classic Irish types, especially Guinness stout and Harp lager.  Hope these tips help, try to avoid green beer, and feel free to comment!

(photo 1 courtesy of flickr) (photo 2 courtesy of flickr)

Picking that Special Beverage: 1 Year Anniversary

There are many occasions which call for a special beverages: weddings, birthdays, baptisms, Superbowl, etc.  There are many preparations which can be made to help you select the perfect one.  Do some research, refer to past experiences, and consult with experts.  Pair the beverage with whatever food will be present.  And make sure you never give less than the occasion deserves.  Now onto my special occasion: 1st Wedding Anniversary!

My wife and I had a hectic weekend.  I was working every evening and doing a bit of studying for Level 3 Advanced WSET certification.  My wife was running her latest collaborative idea, Sleepover 2.0, which I attended after work at 3am to perform a Boone's Farm tasting!  All of that, accompanied with the daylight savings time change, led to a tiring weekend. 

We had long ago decided, starting on our wedding, that our beverage would be Dom Perignon champagne on each anniversary.  This is the luxury vintage champagne (1st of its kind) from the Moët et Chandon winery, which also owns another favorite of ours, Domaine Chandon in Napa Valley.  The wine itself is delicious, complex, and full bodied.  I was fortunate to pick a bottle of 1999 vintage up from a Binny's sale last year, and now all we needed was some food. 

We were seeking low maintenance local pickup cuisine to pair with our champagne.  We chose Lawrence's Fisheries.  This has been a seafood favorite serving for almost 60 years, since 1950.  They offer breaded and fried selections such as frog legs, perch, and jumbo shrimp, along with cold selections like cole slaw and peel and eat shrimp, and even some local desserts provided by Bake for Me.  I suggest you go for the perch, which comes in large breaded filets, and the shrimp, which never disappoints.  I do wish they made their own sauces, especially the tartar sauce, as I know they would do a better job than the outsourced offerings. 

All the food, along with our 1 year old wedding cake, went great with the wine.  The bubbly, bready, yeasty, fullness matched with both the fried breading and richness of our cake, while the zesty citrus and smokiness flowed well with the seafood.  I know most do not think of this type of cuisine for an anniversary, let alone for a beverage of this sort, but I highly recommend it.  My wife and I had a blast, and we are still wondering how to make our 2nd anniversary even more fun!

2005 Bodegas Viña Magaña Merlot

While at a Cream Wine Co. tasting, I had the chance to retaste one of my favorite wines, the 2005 vintage Merlot by Bodegas Viña Magaña.  The vineyards and winery are family owned, run by the father-son duo of Juan and Diego Magaña.  It is located in Navarra, Spain, just south of Pamplona.  For this particular wine, they took merlot vine cuttings from Château Pétrus, in Pomerol, and planted them on the estate in gravel and limestone soil.  The wine was aged in new French barrels for 18 months, and in the bottle for another six months before release.  The wine is bright ruby red with smells of both mineral and floral components, accompanied by rich exotic spice.  It is full bodied on the mouth with rich, plump, dark fruits, tar, and oak spice nuances, lasting on and on to full length finish.  I believe this wine has great aging potential, with its crisp acidity and fine tannins.  It should retail at the stores for about $40-50.  (WG 95pts.)

Wine & Food Evolution at The Tasting Room

It was a leisurely Friday evening out on the town for the Windy City Wine Guy and wife, and we were on our way to The Tasting Room on Randolph.  It is located on the corner of Randolph and Ogden, with free parking in a small lot and plenty of street parking in front.  Randolph Wine Cellars is connected to the two floor Tasting Room, offering retail small production wine, beer, and spirits.  After passing by the storefront, we headed in to begin a tasting adventure.

We decided to check out the second floor and were amazed at both the breathtaking views of downtown and the coziness.  Exposed brick walls, dim romantic lighting, and puffy leather couches littered the hardwood-floored open space.  We were presented with menus, and were given time to look and talk.  We perused the menu, which included cheeses, flatbreads, small plates, fondues, greens, and desserts (including gelato).  After a bit, we decided on a sparkling Blanc de Blancs (Chardonnay) for my wife, Australian riesling for myself, and a Florentine flatbread.  Service was both prompt and unintrusive- we definitely did not feel rushed (other establishments- take note!).  We were also greeted by The Tasting Room Director, Nick Luedde, an old colleague of mine.  He is both a very knowledgeable sommelier and a charismatic host.  We shared a few laughs and then he left us to work the room.

Our flatbread came out, and was accompanied by a few friends: a caprese salad and a cheese plate, courtesy of Nick (all in the photo).  The flatbread had a crisp crust and was very tasty with Drunken Goat cheese, spinach, and carmelized onions.  The caprese salad was built in tower form, with fresh mozzarella stacked over sliced tomato (not as ripe as one would like) and basil.  A combo balsalmic vinegar/truffle oil emulsion was drizzled on the plate, and was absolutely delcious- its syrupy, sweet, truffled flavor led me to wipe the last bit of it from the plate with bread!  Their cheese plate (priced at $25 for five cheeses) was quite an ensemble.  It is presented on in-house, handcrafted cheese boards made from lacquered wooden wine cases (we had one from Chateau la Nerthe).  All five cheeses were delicious and accompanied by four types of artisan bread, roasted cashews, and dried cranberries.  We also tried an olive tapenade, roasted peppers, sundried tomatoes, and fresh green Sicilian olives.  It was a feast which needed only good conversation, time, and more wine!

We had some red next, my wife choosing a Portuguese Toriga Nacional based blend, while I went with my all time favorite Barbera, Rivetti's La Spinetta "Ca' di Pian".  The wine list is impressive, with over 100 wines available by the taste (2oz.), tasting flight (3x 2oz.), or the glass (6oz.), and a huge bottle list.  It is littered with many handcrafted, small batch wine favorites, offering great value for some killer wines.  Don't be afraid to ask your server or Nick for suggestions, because they know their product and won't steer you wrong.

There are also some great weekly and monthly deals to take advantage of.  Every Monday is half priced glass pours, while Tuesdays offer half priced bottles (originally priced under $99).  They also offer a $30 tasting every third Tuesday of the month, featuring 50 wines.  Also, look for their augmented menu, being released Monday, March 2nd.  It will include main course options like tupelo honey-sarsparilla soaked bone on pork loin, southwest seared ahi, air & water (pan seared duck breast and butter poached lobster tail), foie gras smothered grilled NY strip, piave brûléed jumbo sea scallops, grenache braised short rib sous-vide, mesquite kiawe smoked game hen, and pan seared monkfish, all priced between $20-32.  The small plates will spruce up a bit with miso rubbed bershire pork belly, ceviche, bacon wrapped and manchego stuffed dates, and NY strip bruschetta.  I can't wait!

Making the Perfect Sangria

Sangria has swept across the nation and become a beverage phenomena.  It is perfect on a hot sunny day, but mostly drunk in your local tapas restaurant.  Many Chicago restaurants do a great job, my favorites being Emilio's Tapas and  1492 Tapas Bar.  Very few ingredients are needed to make basic sangria, but being the Windy City Wine Guy, I have to spruce it up a bit for you.

Sangria is basically wine, with additives to make it sweeter and fruitier.  It is very much like a spiked punch.  Anything from juice to water has been used since before Roman times to sweeten and cut wine, making it easier to drink for certain palates. 

Now to make a basic sangria, start with some wine, white or red.  Cut some fruits like apples, peaches, grapes, or oranges, and add them.  Add a juice (orange is used most frequently) and brandy to the mix.  Finish it off with some carbonated water and ice, then you are all set!

You can also go authentic and national.  Make a Spanish, French, or Italian sangria.  Just make sure to add that nation's wine and brandy to the mix.  When purchasing either, try to be frugal.  Remember, you are adding  much to the mix, so the wine and brandy does not have to be of great quality.  Using good, but inexpensive table or boxed wines, will do.  For Spanish, use Bodegas Castaño Monastrell ($6.99), French use Mas Basile Syrah/Grenache ($8), and Italian use Caldora Trebbiano D'Abruzzo ($6.99) for white or Falesco Vitiano Cabernet/Merlot/Sangiovese ($7.99) for red.  Also, if you use a sparkling wine, you will not have to add sparkling water!

For my favorite recipe, use: 2 bottles d'Arenberg Stump Jump Red, 1 cup orange juice (not from concentrate), 1/2 cup pomegranate juice, 1/2 cup cognac, 1/4 cup Cointreau liqueur, 2 cups San Pelligrino sparkling water, 1 cored and chopped Gala apple, 1/2 cup halved and seeded grapes, 1 pitted and chopped white peach, 1/4 cup pomegranate seeds, 1 orange sliced into rounds, ice.

Take the fruits, except the orange rounds, and top with cognac and Cointreau, and leave overnight.  The following day, add the wine, juices, sparkling water, and ice to the fruit/liquor mixture.  Pour into tall glasses and garnish with the orange rounds.  This is sure to be very tasty and impress guests!  Try it out be sure to comment on your reviews and favorite recipes.

(Photo courtesy of flickr)

Chimney Rock Romance

Valentine's Day was upon us and my wife and I were ready to relax with some good food, wine, and eachother.  We've never habitually celebrated Valentine's Day, due to the fact we treat our relationship special all year round, but felt like enjoying a romantic evening at home.  Thanks to my friend Lara from Terlato Wines, we were about to enjoy a bottle of 2004 Chimney Rock "Elevage".  Chimney Rock was created by the Wilson family over thirty years ago to create Bordeaux style wines in California.  Elevage is their proprietary blend of Cabernet Sauvignon, Merlot, and Petit Verdot.  I opened and tasted it while the food was on the stove.  It has a dark ruby color and aromas of both red and dark berries, along with spiced plums.  Oak spices aplenty are present: cappucino, nutmeg, and cocoa.  The wine is fruity and full on the palate, with soft tannins.  I would have liked a longer finish, however, and expected more grip with the varietal make up.  It went well with dinner, but even better with dessert- organic dark chocolate chip cookies.  (WG 88pts.)

WCWG Lynfred Winery Tour and Tasting

It was a beautiful Sunday afternoon, a great day for a trip to Lynfred Winery in Roselle, Illinois.  Thanks to a generous donation by Lynfred 2008 Grape Spitting Champion, Mike Miley, we were about to enjoy a free wine tasting at the oldest, continuously run, bonded winery in the state.  Our trip out was an easy one, as we took the Metra train at Union Station to Roselle, a 47 minute ride.  We were met by a big yellow school bus and were off to the winery!

Lynfred resembles many of the other Roselle homes from the front, with its large front porch and welcome appearance.  But when you walk around the side, you see just how large it really is.  It has become not just a winery, but also a Bed & Breakfast, and a bakery, making fine artisanal breads daily.  The building is gorgeous with balconies, outdoor seating, and grey stone walls covered in ivy.  It was started in 1979 by Fred and Lynn Koehler (whom it was named after).  What started as a retirement hobby became a success.

We walked inside and were greeted by a bustling tasting room, full of cheer and shopping.  Over fifty different wines are available for tasting and purchase, anything from Illinois Chardonel (a cross of Chardonnay and Seyval Blanc), to fruit wines (Peach, Apricot, Cherry, Strawberry), sparkling wines and ports, and award winning Cabernet Sauvignon.  Much of the fruit used to make the wines comes from out of state, from California to Michigan.  Our tasting began with the 2005 Viognier, which is full and applely, with a touch of spice.  We then moved to the cellar tasting room, and were surrounded by barrels of aging wines.  We ran through a tasting of nine wines total: 2006 Chenin Blanc, 2006 Unoaked Chardonnay, Sweetheart White and Red Table Wines, 2006 Barbera (my favorite), 2005 Merlot, Blackberry Wine, and a Strawberry Port.  I could tell each one of their wines was treated as something special, as they all distributed great character, and lasting good finishes.  I don't normally get involved with wines made from fruit other than grapes, but I was very impressed as each gave more than I expected.  It was apparent the winemaker, Andrés Basso, took great care with each of his products. 

We were later taken through the winery by our tour guide, Matt.  He explained the winemaking process from grape to bottle, and was very knowledgeable of each Lynfred product.  The facility was immaculate.  The meticulous nature of the wine is a part of every aspect of Lynfred, from the cellar, to the detail of the design and architecture, to the soft and delicious baked bread.  It was an unforgettable experience and I look forward to more visits in the future.

After the tour, we headed over to Pilot Pete's.  It is located right next to Schaumberg Regional Airport.  We were able to see helicopters and Cesnas take off and land just outside the window, while we enjoyed lobster nachos, calamari, and the house blend red wine, created by Lynfred.

The event was a success and I want to thank Lynfred Winery (especially Matt), Mike Miley, Barb the bus driver, Pilot Pete's, and all in attendance.  I hope to have more events just as fun in the future!

A Toast to Valentine's Day-Wine and Chocolate

With Saint Valentine's Day around the corner, it is extremely important for all gentlemen to dig down deep and find your romantic side.  It is the one day of the year that you cannot mess up.  Women will be waiting for flowers, candy, dinner, and wooing.  There is no need to panic- we still have about a 1 1/2 weeks to prepare.  Plan a meal at home or pick out your favorite restaurant (make reservations now).  If your partner works in an office, send flowers, and if not, have them in hand.  And for the most important part, pick out some chocolates and a great beverage to go with them.



There are three different types of chocolate to purchase: white, milk, and dark.  They all have quite different flavor profiles, and therefore must be paired with different beverages.  Choose the type your partner likes best, and then we can pick the beverage.

White Chocolate- because it contains alot of cocoa butter (at least 20%), the texture itself is quite buttery.  A sparkling wine with a higher amount of residual sugar, such as a demi-sec or doux, will work perfectly.  Try Piper Heidsieck Cuvée Sublime Demi Sec ($30-35).  Another choice, with a bit of red fruitiness, is the Valter Barbero "Serena" ($8.99).  It is a Brachetto-based, frizzante sweet rosé, with light bubbly strawberry flavor.

Milk Chocolate- it's rich creamy texture and light cocoa flavor makes it easier to pair than the other two.  Fuller sweet whites, like 2007 Monchhof Estate Riesling ($14) go well.  The best pairing is Tamarack Cellars Merlot ($24)- it has a creamy full texture, cherry pie, cocoa, and tobacco flavor.  It is big, and the firm tannins mix well. 

Dark Chocolate- whether you're trying truffles or a bittersweet dark bar, such as Amano, Zinfandel is always a great choice.  I like Cline Ancient Vines ($12), and for a bigger treat, try 2006 Cline Big Break ($23)- it has oak, spice, fruit, and power.  For a bit more sweetness, go with 2006 Tobin James "Liquid Love" Late Harvest Zinfandel.  It's deep and intense, with extra concentrated fruit.  Going out of the way toward beer, I love Samuel Adams Chocolate Bock.  Sweet and creamy, with nodes of caramel and vanilla.  But for my powerplay, I love an aged Tawny Port.  It has dark fruit appeal, but the years of barrel aging give it alot of toasty oak complexity.  Go for Ferreira 10 year Tawny Port ($30) or Warre's Otima 10 year Tawny Port ($26) for a smoother approach.  These wines will mesh with all flavors the bittersweets can throw at you.

No matter which approach you go with, remember that you don't need Valentine's Day to celebrate the special bond you have with your partner.  Since my career has me working most Valentine's, my wife and I find ways to make many more special days for eachother.  You both can share chocolate, flowers, wine, and special moments any time of the year.

(Image 1 courtesy of flickr)

Chef's Table at Nacional 27

There is a great new event revolving in Chicago, and it is called the Chef's Table.  The events allow you to meet local Chicago chefs in a group setting, and taste their creations at an affordable price.  This month, the tasting was being held at Nacional 27, highlighted by five different cocktails (created by mixologist Adam Seger), ceviche, and tapas.

We started with a drink called "The Chadwick", a pomegranate, ginger, chile mojito.  It had nice flavor and the hint of habanero spice was nice.  The drink could use more muddling to be a true mojito as the mint and lime was mostly still intact.  Plus I believe it had too many strong flavor components: mint, ginger, habanero, lime, and pomegranate. 

Next came the "Spice and Ice" along with the ceviche/tapas.  The drink is a mango, ginger, habanero daiquiri with a seven spice rim.  It had a very nice sweet and exotic spicy combo.  The ceviche was a mix of shrimp and scallop, ahi and watermelon, mojito hamachi, and rainbow coctel.  They all had nice acidity to combine with the seafood to "cook".  The tapas were smoked chicken empanadas, which had a light flakey crust and excellent flavor, along with lightly sweet organic agave lamb tacos, and cuban sweet potato/plantain croquetas, which were very soft, but a bit bland.

We then moved onto moved onto my favorite cocktail, the "rosemary fizz".  It was a combo of Indigo Luxe spanish gin, lime, sparkling wine, and a house made rosemary, meyer lemon, sauvignon blanc syrup.  The flavor profile was complex, but meshed well, with citrus, rosemary, great aromatics, and fizz. 

The "smokey corazon" came next as we were all passed passion fruit/pomegranate margaritas with a salt and pepper rim.  The drink had nice tropical flavor, and was later topped with a single village mezcal float.  This mezcal was made from smoked agave and gave the drink a potent punch- maybe a bit too strong was the consensus.

The last drink was a house made almond, lime, and clove liqueur.  It was sticky, sweet, and delicious.  Almost all of the dishes and drinks had spice accompanied by sweet, and might have been a bit too much combined.  The company was great, as I met many of Chicago's best bloggers and techies.  It was a great experience and you can count on the Windy City Wine Guy to attend more Chef's Table events.

Chinese New Year and Wine

Today is the beginning of the year 4707 on the Chinese calendar, also known as the year of the Ox.  The Chinese calendar is based upon lunar cycles, with each month starting on the day with the least daylight.  New Year celebration is a fifteen day event, with each year being named for an animal.  In honor of the celebration, the Windy City Wine Guy and wife decided to share Chinese delivery, paired with suitable wine.

Since we wanted something a little close to home, we ordered from Hong Kong Delight on Roosevelt and Canal.  We started with some Pot Stickers, and shared the Shrimp Lo Mein and Szechwan Chicken.  A great pairing with the meal was the 2005 Gustave Lorentz Pinot Gris Reserve.  It is dry and light, but with a touch of sweet richness.  Nice fruit flavor accompanies smokey nutmeg.  The rich sauces and spice meshed with the wine- we only wished we had bought two bottles! 

If you plan on eating Chinese, Thai, or Indian food, Alsatian wines seem to work the best, though there are exceptions, such as with beef dishes.  Alsatian wines have a subtle, slighty sweet richness about them which stands up to exotic spice and rich sauce.  For a time as special as Chinese New Year, I also recommend Chinese beer, like Tsingtao Lager.  The brewery was started just over 100 years ago by German settlers.  It has light malt flavor with a nutty aftertaste. 

It's always great to celebrate other cultures in our American melting pot, so enjoy the Year of the Ox!

Tangley Oaks Wines

I have been a fan of Anthony Terlato and his company, Terlato Wines International (TWI), for my entire wine career.  I have respected him as a member of the Italian American community, a wine enthusiast, his business savvy, and am currently reading his memoir entitled "Taste".  It is also great to see one of Chicago's own on the international wine scene.  I recently contacted TWI, hoping for an interview with Mr. Terlato, and I was informed he is staying at his estate in Napa Valley, but will be available in the spring (stay tuned for the interview!).  In the meantime, they wanted the Windy City Wine Guy to review their Tangley Oaks wines.The Tangley Oaks wines were created to give wine newcomers a "luxury" line of wines from select vineyards in Napa Valley and Santa Barbara County at an affordable price ($15-20).  They are name after Mr. Terlato's Tangley Oaks Estate  in Lake Bluff, IL., and meant to offer value and reflect the terroir of their respective regions.  TWI offers three different varietals, and here is how they rate:

• 2005 Tangley Oaks Chardonnay Lot #3.  A light golden color gives way to smells of honey cream and golden apple.  Flavors of ripe pears and apples, slightly charred oak, cinnamon and vanilla spices.  A full body and a medium length.  This is a very nice chardonnay for the price, without all the typical California oak.  88 pts. WG


• 2005 Tangley Oaks Merlot Lot #7.  Very light ruby color with a very cherry bouquet: cherrywood, cherry pie, cherry cough syrup, cherries!  The tannins are very light, making an extremely easy drinking wine.  The texture is smooth with a flavor profile consistent with the bouquet, but with a touch of cocoa.  I like a bit more from my Merlots, and the length was lacking.  82 pts. WG


• 2005 Tangley Oaks Cabernet Sauvignon Lot #9.  The color was a bit more intense on this red, with purple on the meniscus.  Smells of sugar plums, cedar, and potpourri were clearly evident.  Medium tannic grip on the gums gave way to juicy plum and cherry flesh, along with some tobacco on its medium finish.  Another easy drinking wine, but with a bit more structure and body.  85 pts. WG

These wines offer some definite value, as it can be hard to find vineyard specific Napa Valley reds in this price range.  The chardonnay was my favorite, and can see myself having it with some lemon marinated grilled bass.  Overall, a pleasing experience.  A hint from the WCWG in regard to Terlato wines: you have to try Terlato & Chapoutier Shiraz- Viognier.  The winery itself is a joint effort by the Chapoutier (of French Rhône fame) and Terlato families in Australia.  The grapes for the Shiraz (95%) Viognier (5%) come from central Victoria, and the wine exhibits excellent dark fruit flavor, spice, and body to go with its rich, dark color.  It retails for around $19, making it a great buy.  

Try one of these wines, or some of the many in TWIs portfolio- over 13% of all wines priced over $14 in the US are marketed by Terlato!

Birthday at Spacca Napoli

Another birthday is coming up and my wife decided to help me indulge in my heritage with a trip to Spacca Napoli.  They make pizza in the traditional Napoletano style: wheat flour, thin crust, with fresh ingredients cooked in a wood burning oven.  We heard so much about it from friends and reviews, so we took a drive up to try it out.

Almost everyone loves pizza, but you can never truly appreciate it until you have the best, which is made in its home- Napoli.  Very good pizza is made elsewhere, but it's at its best in southern Italy.  On a visit there, I asked "Why?".  Many did mention the wheat, but all said it was the water.  Only natural spring water is used to make the dough.  I will always remember the pizza there, with every establishment making the most perfect crust, amazing sauce, and fresh ingredients.  The picture to the right is of a typical pizza made in Napoli.

Now on to Spacca Napoli.  My wife and I walked in and were seated promptly.  Our server was peppy and announced the specials before retrieving a Peroni for me and some Prosecco for my wife.  Our appetizers were then brought to us- a Bufala Mozzarella salad with ripe red tomatoes and very large leaves of delicious basil drizzled with olive oil, and an Insalata di Mare- calamari, shrimp, and cuttlefish with chopped celery.  The dish was a bit flavorless and not quite as fresh as others I've had.  Our server pressed us about four times for our pizza order (it seems as though they are coached to "turn and burn" the tables), and we finally gave it after ordering a bottle of Cantina del Taburno "Fedelis" Aglianico.  Aglianico is the special red grape of southern Italy.  It can create big bodied, fruity, earthy, long lived tannic wines.  This one was satisfactory with ripe dark plum and espresso flavor accompanied by slightly grippy tannins, but with a medium minus length and finish.  They give small drinking cups with all wine, and while I believe this is taverna style, I also think if you order a bottle you should be given proper stemware. 

Our pizza came out VERY fast- I believe in less than five minutes!  This usually does not bode well, and did not in this case.  The crust was soft and tasty, but had more than a few burn marks, which affected the flavor.  The middle was still a bit rare.  I attribute this to two factors: 1) Pizza not left in long enough, away from the flame, and 2) the sauce.  Tomato sauce should be rich, thick, and deep red.  This was not the case, as it was thin and not very flavorful.  Also, the small amount of basil used was thrown together instead of lovingly place atop the pizza.  Plus, the mushrooms atop my wifes pizza were definitely not quality.  They seemed to be drowned button mushrooms, while I would have used fresh cremini as an ingredient.

On to dessert.  We shared a tiramisu, which had a fluffy sweet mascarpone top over slightly over marinated savoiardi biscuits.  Our bill was brought to us before we could order coffee, but we did anyway.  Overall, we felt Spacca Napoli tries to rush you in for some pizza, and back out.  The dough is quite good, but the making of the pizza along with the ingredients make it fall far short of Napoletano style.  I love the wine list which is almost totally comprised of southern Italian wines.  Whites include Fiano, Greco di Tufo, and Falanghina, while reds of Primitivo, Aglianico, Nero d'Avola, and white and red Lacryma Christi are offered.  If you are in the neighborhood, try it out, but remember there are better options in Chicago.

Life of the Vine and Its Fruits

A grape vine grows and produces fruit which is used for consumption and to make wine.  What does a vine go through annually to make its fruit?  It is not an easy life, and to create the best wine possible, the vine must be tended to and watched.  Now, let's walk through a year in the life of a grape vine.

The first three years are not easy for a vine.  While it's growing, the vineyard manager trains it to following a trellising system.  The trellis will give it the support it needs when the vines grow out and create fruit.  In this time, the roots begin to anchor and dig for water and nutrients, while the stalk hardens and builds bark.  After this, the vine is ready to create some real fruit.

Just because there is no fruit produced in the winter does not mean there is no work to be done by the vine or farmers.  The vine loses its leaves and goes dormant, preserving energy for the long winter, while the farmer prunes the vine and protects it from cold temperatures.  The pruning will prevent future spreading of the vine, which would lead to less concentrated fruits.

As soon as the temperatures rise over 50 °F, the vine begins to weep.  This is the sap oozing from where the canes were pruned.  The vine is beginning to wake from its winter sleep.  Next comes budbreak.  The first sign of green comes out and the vine is beginning to grow.  This stage is very dangerous as the new buds are quite vulnerable to frost- late pruning can delay the budbreak, but could delay the vines' annual cycle.

Next is the development of the fruit.  The caps emerge and when they are ready for pollination, the stamens are exposed.  Maximum yield is dependent upon how successful pollination is.  The pollen is released and hopefully captured through the stamens.  Bad weather during this time can adversely affect the fruit sets, resulting in coulure, which is uneven spacing of grapes, or millerandage, uneven grape size.

After this, the grapes begin to mature.  Any uneven fruit sets will be pruned, leaving the best fruit behind to concentrate growth and nourishment on.  During veraison, sugar levels rise and acid levels lower.  This changes the color of the grapes to red or yellow.  Then it is up to the vineyard manager to determine the best time to harvest the fruit.  Once the fruit is harvested, it is time to get ready for winter again.  The grapes are taken away to make wine, and the vine will withdraw for the long hibernation.

Most vines will last over 30 years, and some will go into the hundreds.  As they grow older, they produce less fruit and have pressed deep into the earth to grab the richest soils.  The grapes will be heavily concentrated and more complex over time. 

So the term "Gets better with age" is not just for the wine, but also for the vine!

(Image courtesy of Flickr)

Park Grill- Drink, Eat, Skate!

Millenium Park has held a special place in many people's hearts since the turn of the century.  I have been going there since the beginning to enjoy the views, study while in college, and relax while on work breaks as a waiter.  I remember when most made fun of just about everything in the park, saying how much was spent, the ugly architechture, etc.  But, millions have fallen in love with the entire 2.45 acres of parkland, seen how funny we look in "The Bean", been "spit" at by the Crown Fountain, attended free concerts at the Jay Pritzker Pavillion, and skated for free at the McCormick-Tribune Ice Skating Rink.



There is also a restaurant, The Park Grill, which is a WCWG favorite.  I proposed to my wife on the ice just under two years ago, and we've shared dinner at "our" table numerous times.  Recently, we met up at the bar for appetizers.  The selection is very good- try the pork nachos, tempura shrimp, or crisp calamari.  We really love the Kobe beef burger- it is topped with gorgonzola cheese and comes with killer seasoned fries.

As far as the beverages go, they have a good selection.  Goose Island on tap is in house, along with one of my favorites, Anchor Steam, a San Francisco based brewery.  It has a rich amber color, hoppy yeasty scents, and a bit of citrus and nuttiness on the palate.  The wines are all low to mid range pleasers.  I moved to the Miner Family Viognier, which has fresh peach and apricot flavor, while my wife enjoyed the Babich Sauvignon Blanc from New Zealand.  She really liked the ripe citrus flavor.  The key to value is to get a "quartino": a 1/4 liter flask (almost 9 oz.), usually about $3 more than the glass pour (6 oz.), and a significantly better value.  The bottle list is comprised of common favorites like A to Z, Elena Walch, Craggy Range, Saintsbury, Guenoc, Luna, and Penfolds.  If you are looking to "bling it up", you may want to look elsewhere, as this list is more geared toward frugal satisfaction.

So make your way down to Millenium Park.  Work up an appetite exploring or skating, then move to the Park Grill for good food and beverage!

Sparkling Wine Interview on Vintuba

I know the New Year festivities are over, but remember that bubbly is not just for celebration!  You can pop some open anytime, knowing that you'll have a refreshing beverage to enjoy alone, with a meal, or with company.  For a bit of extra sparkling wine knowledge, tune into Vintuba for another Podcast team-up interview with Chris O (Napa Wine Expert), Jon M (St. Louis Wine Novice/Comedian!), and the Windy City Wine Guy.

Eno Anniversary Ending in Blind Taste Prize!

For all of the oenophiles (wine-lovers) out there, Eno at the Intercontinental Chicago has a treat for you.  For its second anniversary on January 16-17, Eno sommeliers will be pouring glasses of wine priced between $10-20, from select special magnums (1.5 liter bottles).  The wines will range from sparkling Graham Beck Brut Method Cap Classique to the classic dry red Elio Altare L'Insieme.

There will also be a blind taste-off on January 18-19, with the highest scorer going home with a magnum of 2004 Patz & Hall Pinot Noir!

Strap on your taste buds and head on down.  Don't forget to ask for the Windy City Wine Guy while you're there!

Tips to Blind Tasting Wine

There is a mysticism about blind tasting.  Most are amazed how a person can tell so much about a wine without knowing what it is.  Does that person have a heightened palate?  Are they just a great guesser?  What is the secret?  The Windy City Wine Guy is here to show you the fun and secret steps to blind tasting.

The first thing I want to say about blind tasting is that it should be fun!  Try to shake off the pretension, do not worry about what others will think of your guesses, and just enjoy the beverage.  This will put you in a relaxed and casual mood, ready to enjoy the experience and get to the origins of your blind wine without pressure.

Next, you will want to remember to use your senses.  Start with sight.  Eye the wine.  This will give valuable clues.  The color and depth will vary between varietals, but know that those varietal characteristics normally remain constant.  Sauvignon Blanc can be light straw while Chardonnay tends to be light golden.  Pinot Noir is normally light red and translucent, while Cabernet Sauvignon will be darker red and opaque.  Get to know the how each varietal looks and this will be a big clue toward picking correctly.

Use your sense of smell.  This will tell you the difference between what is called an Old World wine and a New World wine.  Old world wine are those coming from Europe, Eurasia, and the Mediterranean, while New World wines come from the Americas, South Africa, New Zealand, and Australia.  Most of the difference comes from the soil, yeasts, and aging.  The surviving Old World varietals have been growing in their soil since the Roman Empire or even before.  They have dug into the richer portions and been extracting complex minerals.  The smells they give off are more secondary (created through fermentation) and tertiary (created during aging).  Secondary aromas are floral and fruity while tertiary can be barnyard, damp oak, wood spice, nuts, or caramel.  New World wines are newer to the fresh soils and the wines give more primary (characteristics of the grape varietal) and secondary smells, though alot of new oak is used and can give rich spice.  Get to know how each varietal is treated (particular yeasts and stainless steel or oak aging) and you will get closer to your conclusion.

Now for everyone's favorite: taste.  Start by judging acidity.  If the wine makes saliva build up in the back and sides of your mouth, it will have a higher acidity level.  This will back up your climate findings from earlier.  Judge the tannins.  If you feel a sharp tug on your gums, the wine will have a higher tannin level.  Varietals with thin skins, like Pinot Noir, will not have the rich tannins of a thicker skinned Cabernet Sauvignon.  Judge the alcohol.  If you feel the heat in your mouth and slight burn in your chest, you will know the wine has more alcohol.  This will mean it was able to gain more sugar because it was grown in a warmer climate.  Dry wines will normally have between 9-16% alcohol.  Now try to figure out which primary, secondary, or tertiary flavors are coming through.  If they come close to corresponding with your smells and has long flavor length, then it is a quality wine.  Judge the body.  Light has a similar feel to that of water, while heavy has the feel and weight of cream on the palate.

For age, tilt your glass and put it up to a white background.  If the meniscus (edge) varies in color and has a bit of brown when compared to the rest of the wine, then it is older.  Add this up with your smell conclusion (the wine will also give more tertiary the older it gets) to judge an age range.

An example of a conclusion would be:  "I see a light straw color with no edge variation.  I smell citrus and gooseberry.  The wine has crisp acidity, low tannin, medium alcohol, medium body, and flavors of grapefruit.  It is a  1-3 year old New Zealand Sauvignon Blanc."

Store each wine experience in your mind or in a journal.  Try new varietals, viticultural areas, and countries.  Memory is your biggest weapon in blind tasting.

Now that you are armed with this info, go out and get some tasting done!  For practice, we offer a blind tasting at Eno every Sunday.  Depending on how well you score, you can get some dollars knocked off the price or win a free bottle of wine.  Our anniversary is coming up and we will be offering a very special gift to the highest scorer.  Come in to see the WCWG and we can have some blind tasting fun!