Sommelier Certifications

Becoming certified in a professional area is not only important, but also very difficult.  This is no easy task in the wine industry.  There are many agencies and certificates for sommeliers and wine professionals to pursue, for example, the International Sommelier Guild, the Court of Master Sommeliers, and the Wine and Spirits Education Trust.  I have a number of certifications, and just last week I was on my way to West Palm Beach, Florida, to obtain my second certification from the Court of Master Sommeliers.

For this certification, I had to concentrate and hit the books really hard.  I used Sales and Service for the Wine Professional by Brian Julyan, The World Atlas of Wine by Hugh Johnson and Jancis Robinson, and The Sotheby's Wine Encyclopedia by Tom Stevenson.  These books are not just a wealth of information, but they give maps, detail, tips, and pointers in many areas, especially in the world of wine.  You will learn about vintages, terroirs, producers, and styles.

Now, certifications are not necessary, as I have met many sommeliers without them, but I believe them to be important tools.  They not only sharpen your skills, but they also give you a source of pride and accomplishment.  They are also useful in the fact that you meet and learn from knowledgeable and experienced masters of the profession.  This is invaluable and cannot be learned in a book- I highly recommend the certified route.

When I arrived in Florida, I locked myself in my room at the West Palm Beach Crowne Plaza, and immediately crammed for my exam the next day.  I took a break and traveled to Publix, a local souteastern grocery store, for some cheese, bread, and wine.  I purchased two bottles, one for that night, and one to celebrate my certification, hoping I wasn't being too overconfident!  The selections were slim, but I found a couple of good reds under $15: Columbia Crest Grand Estates Merlot and Casillero del Diablo Cabernet Sauvignon.

The next morning I took a ride out to The Breakers Palm Beach for my exam.  The test was divided into three sections: a written, a blind tasting, and service with an oral examination.  It all was difficult, but I marched out with my new certification!  I went back to the hotel to relax my brain, and later headed out to a nearby seafood establishment, Legal Sea Foods, to have some sparkling wine and oysters to celebrate.  It was a good time, but nothing beats an exam in Chicago with some great local celebration!

Chicago's Best Palate 2009

Spring is upon us, and it's time to put our taste buds to the test.  That is why I have teamed up with The Local Tourist to bring you Chicago's Best Palate.  We have invited Chicago's most prominent sommeliers to compete for this prestigious title, the first of its kind.  They will be blind tasting three wines picked by the Windy City Wine Guy, and try to figure out as much as they can about each using only their senses and experience. 

We would like you to join us, and blind taste along with the sommeliers!  This event will be held at the Hotel Sax Crimson Lounge on Sunday, April 26, beginning at 7pm.  You will be given your chance to blind taste the same wines, compete for prizes, and meet the sommeliers, who will be talking about their restaurants and blind tasting secrets.  There is limited seating, so make sure to RSVP for the event before it fills up!

WhiskeyFest Chicago 2009

Whiskey.  A liquor made from a distillation of fermented grain mash aged in oak casks, and also one of my favorite quotes from Raiders of the Lost Ark.  There are many types of whiskey, and I was about to run through them all at the 8th Annual Chicago WhiskeyFest held at the Hyatt Regency Chicago.

Located in the Grand Ballroom, there was over 200 whiskies from around the globe, along with some beer and a few other spirits.  There was also a small spread which included build-your-own-mashed potatoes, poached salmon (perfect with whiskies), stir fry, carving station, and desserts.  After a small snack, it was time to try some of the product.

I started with Bulleit Bourbon.  Bourbon is an American mostly corn whiskey with a style that started in Bourbon County, Kentucky.  Bulleit was first created in the 1830s by Augustus Bulleit, but ended production after his death.  It was reintroduced by his great-great-grandson in 1987 and has become a huge success.  It is made of a high rye content (30%) for a bourbon, and has a bold but smooth flavor- vanilla oak spice, coconut, and honey.

Scotch, a whiskey made in Scotland, was the biggest hit at the event.  There are three types of Scotch:

1. Blended.  A Scotch whiskey distilled at more than one distillery and made from a combination of malted barley and other cereals.


2. Blended Malt.  A Scotch whiskey distilled at more than one distillery made from malted barley.


3. Single Malt.  A Scotch whiskey distilled at one distillery made from malted barley.

There are also five different regions (some consider the Islands as a sixth), each with their own distinct aromas and flavor profiles:

1. Speyside.  Elegant and complex, with refined smokiness.  Located on a portion of the northeast coast, with the largest concentration of Single Malts.


2. Lowlands.  Soft flavors of malted barley, located south of Perth.


3. Highlands.  Round and firm character with a slight peatiness.  The largest region, located north of the Lowlands.


4. Islay.  Seaweed, iodine, phenolic character- very much like the sea.  Located on the northwest islands.


5. Campbeltown.  Very distinct and briny.  Located on a peninsula just west of the Lowlands/Highlands border.


6. Islands.  Jura, Orkney, and Skye Islands, each with their own distinct character.

I am more of a Speyside guy, so my favorite was The Macallan, a Scotch with a rich tradition.  Traditionally aged in one year old Sherry casks, giving caramel and nuttiness.  They also released a Cask Strength (a whiskey bottled straight from the cask, with no additional spring water added), which is smooth and extremely flavorful, aged between 10-12 years.  I also really like The Glenrothes, which is unique in the fact that it is bottled by vintage, not age.  Made not far from The Macallan, they have an old tradition of additionally using Bourbon casks to age the Scotch.

After all the whiskey, I needed to tone down, and visited the Goose Island stand.  Many small batch production beers were onhand such as the Matilda Belgian Style Pale Ale, the Pere Jacques Vintage Belgian Style Abbey Ale, and the Sofie and Juliet Champagne drinkers ales.  Keeping with the whiskey tradition, there was also a Bourbon County Stout, aged in Bourbon casks.  It is very rich and chocolatey, an excellent winter beverage.

A special thanks to Malt Advocate for the VIP tickets and to my wife for accompanying me and finding out how these products could appeal to women.

BYOB at Urban Belly

It's birthday week for my wife, and we kicked it off with a trip to Urban Belly.  It is a small restaurant on the north side of Chicago (3053 N. California), located in a small strip mall, bookshelved by a landromat and a dry cleaner.  The space is small, but minimalist, with four large communal dining tables, track lighting, and Chinese and Indonesian decor.  Now on to the food.

The menu is a creation of Chef Bill Kim, formerly of Ben Pao, Charlie Trotter's, Le Lan, and co-owner of Soul.  It is comprised of dumplings, fried rice, and noodle dishes.  The service is unorthodox, but very efficient.  When you enter, I would recommend finding a spot at one of the communal tables.  Then, take a look at the menu, and figure what you'd like.  You can then go up to the counter and order from Chef Kim, and pay at the register.  Utensils and water are at a centrally located service station, so fill up with the H2O and chopsticks and grab a seat- the food comes rolling out rapidly!

The place is BYOB, and for the cuisine, if you don't go with beer (which is perfect), I recommend Alsatian varietal (Riesling, Pinot Gris, Gewürztraminer, Muscat) white wine from almost any global region would work.  They have the rich fruit, stone mineral, and slight spice flavors to mingle with the exotic flavoring of the food.  I went with Ponzi Pinot Gris from Willamette Valley, Oregon.  It is a great match because of the bright acidity and creamy pear and apple fruit.  Retails for $11.99.

We shared two dumpling dishes: the Lamb and Brandy, and the Asian Squash and Bacon.  The squash dumplings were amazing, as the soft and sweet squash jelled with the salty bacon and mandarin slices.  The lamb had great flavor, but was served over edamame, which was difficult to eat, as it was covered in sauce.  I would recommend either podding the beans, or serving them sans sauce.  We also shared the Short Rib and Scallion fried rice and the Scallop and Soba noodle.  The short rib was full of flavor, but it would've been nice to have a knife to cut for sharing (knives are not included with the utensils).  And the noodle dishes are huge and full rich broth.  They are fun to eat and more fun to share.  I also took an order of Pork Bolognese Udon noodles home and ate it for lunch the following day.  It is a dish not to be missed- it had both ground and diced pork, mushrooms, and black beans, with a ginger and cilantro slightly spicy sauce.

For dessert we decided to stop by Margie's Candies, alive and kicking on the corner of Armitage and Western for over 80 years.  They serve sodas, shakes, and sundaes, along with a limited sandwich menu.  The sundaes are absolute decadence- we shared a turtle split.  Three scoops of ice cream with bananas topped with whipped cream, nuts, and caramel, accompanied by a large serving of hot fudge.  It definitely has a light price tag- $6.50 including tax.  I highly recommend it as a great dessert date stop.  I also recommend hitting the gym the next day after an evening like this!

A Day with Dan Aykroyd

This past Saturday morning, the Windy City Wine Guy was invited to a sommelier brunch at Feast Gold Coast with Chicago Blues Brother Dan Aykroyd.   The event was in conjunction with the release of his Dan Aykroyd Discovery Series Sonoma Wines and Crystal Head Vodka to Chicago.  We met Dan Aykroyd, along with his friends and coworkers.  It seems they are all very close and have been traveling and working together for over thirty years!  This was all taking place before a bottle signing event at Binny's South Loop.  Now on to the wines!

Dan Aykroyd entered into a partnership with Jean-Charles Boisset of Boisset Family Estates to create his Discovery Series Wines.  Mr. Aykroyd has had a love of wine for a long time, even before his Blues Brothers fame.  After meeting Jean-Charles in Canada, they discussed wine and the Boisset family purchase of vineyards in Ontario.  Soon after, they began to collaborate on a wine project out of DeLoach Vineyards in Sonoma, and the Discovery Series was born.  The wines are meant to bring a great $20 value to consumers.  They created two wines:

2007 Chardonnay.  A more crisp, Burgundian style from California.  Less oak flavor, it was aged in a mixture of new and neutral French oak.  There is good citrus and tropical melon accompanied by a light creaminess.

2007 Cabernet Sauvignon.  A small amount of Merlot and Carmenere were added to the blend to round out this medium-heavy wine.  There are still some grippy tannins along with black fruit and spice.  Ideal with grill meat and rich stews.

After enjoying some wine along with a fluffy vegetable quiche and some good conversation from Chicago local sommeliers, I headed to Binny's along with my wife to get an interview with Mr. Aykroyd.  It was quite a scene as hundreds of people were in line to get an autographed bottle- I think my hand would've cramped up after that!  Here is a video interview conducted by my beautiful and talented wife, Blagica Bottigliero, with some questions we came up with for Mr. Aykroyd:
[blip.tv ?posts_id=1942357&dest=-1]

I also got a close look at the Crystal Head Vodka.  It is a cool bottle, and I could see it sitting on many a shelf.  To prevent this, the vodka strategists have future plans to release bottles with silver and gold teeth, kind of like pimp skulls!  The vodka is triple distilled through Herkimer diamonds (quartz crystals).  I have yet to taste it, but received good feedback from Binny's staff- they sold over 800 bottles this weekend!  It retails for $47.99.

Dan also makes Discovery Series Ontario wines, but they are unfortunately unavailable here in the states.  If you make your way north of the border, you can grab a bottle of either his Riesling, Sauvignon Blanc, Chardonnay, Pinot Noir, Cabernet-Merlot, or Cabernet-Shiraz, each for about $15.  There is also an award winning Vidal Blanc Icewine for around $65.

It was a great experience to meet a great celebrity like Dan Aykroyd.  He is not only an honorary Chicago's own, but he actually cares about these products he helped create.  He did not merely slap his name on any of these for money, like so many others do.  I want to send out a huge thank you to Mr. Aykroyd, and John Wardzala of Boisset Family Vineyards for working with my wife (big thanks to her for the video!) and I to set all of this up.

April Eno-Versity with the Windy City Wine Guy

For those of you who cannot get enough of wine pairings, wine knowledge, and wine regions, ENO has something for you.  ENO-Versity, a small class geared toward learning about wine, regions, history, and pairings, is taught monthly. 

Next month, on Monday, April 6, the Windy City Wine Guy will be conducting a class on Oregon and Washington wines.  Wine from these two states have been and currently are gaining world renown, with the Burgundian style Pinot Noir from Oregon and world class Cabernet Sauvignon from Washington, along with many other varietals and styles.  They also produce some of my personal favorite wines.  Here are a bit more specifics:

We will be tasting four wines, paired with cheese and chocolate:

1. 2006 Cristom Vineyards Estate Pinot Gris with Piave Vecchio Italian cow milk cheese


2. 2007 Lange Winery Reserve Pinot Noir with Humboldt Fog goat milk cheese


3. 2004 Isenhower Cellars "Red Paintbrush" Bordeaux blend paired Lago Rosso truffle from Chocolate Garden


4. 2006 Gordon Brothers Gewürztraminer Icewine with Rogue Creamery Smokey Blue cow milk cheese

ENO is located at 505 N. Michigan Ave., inside the Intercontinental Hotel. 

The class will be an hour long, from 6 to 7pm.  The cost for the class and pairings is $25, and can be paid at ENO.  There will be limited space for the event, so make sure to RSVP by phone: 312.312.8738, or email: jennifer.bingham@ihg.com.

See you there!

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!