BYOB at The Grocery Bistro

A few weeks ago, after hearing so many good things about The Grocery Bistro, I made a reservation with my wife, and headed out to 804 W. Washington.  It is just west of Halsted, in the vicinity of both Greektown and Randolph Street.  After easily finding street parking just in front, we walked past their outdoor patio and inside.

We were greeted by a hostess and brought promptly to our seats.  There is a large communal seating table in the center, with smaller tables meant for two against the wall.  Against the opposite wall, you will see the chalkboard menu.  It is very cozy, and well decorated.  It falls in line with a new trend in the restaurant business- Bring Your Own Botte(s) (BYOB) and communal seating.  Smaller spaces can be used to fit more people, cutting the owner's rent cost, allowing them to pass it on to the guests.  The BYOB also allows guests to enjoy their favorite beverages at a reasonable cost, while the owner saves himself the initial opening costs that come with liquor licenses and inventory.

Since they are BYOB, I brought a bottle of 2005 Staete Landt Pinot Noir from Marlborough, New Zealand.   I figured that it would give us the flexibility to go with either meat or fish.  It is an excellent bottle of wine with a pretty, floral smell accompanied by a hint of spice and licorice.  The taste was of rich red berries and peppery spices, with an extremely long finish.  They charge $5 corkage for a first bottle, $10 for each subsequent bottle.  If you forget to bring it with, Perman Wine Selections is located just next door.

After receiving our menus, we were informed that since we arrived before 7pm, we were eligible to try a three course dinner for $25 each.  That included our choice of a shared plate, entree, and dessert.  The price is available Monday thru Thursday from 5 to 7 pm, and has since risen to $29, with certain choices costing up to $5 more.  I went with the onion tart, lamb chops, and PB & J brioche, while my wife went with the potato leek soup, whitefish, and chocolate monte cristo. 

Our first course arrived after waiting about 35 minutes- way too long for any course, let alone the first.  But the food turned out great.  My onion tart was made with carmelized sweet onions, surrounded by flaky delicious phyllo dough, and drizzled with truffle oil- the best I've had.  I was told that Chef Andre Christopher's mother made them fresh every morning.  My wife enjoyed her soup, and it was very tasty.  It seems the vegetarian dishes were a natural for the place, since the chef was, in fact, a vegetarian.

Not long after we were done, our main courses arrived.  My chili crusted lamb chops came with yogurt cream spinach and curried cous cous.  The sides meshed well with the lamb and spices, but the meat seemed a bit lower quality, as it was chewy and somewhat dry.  Overall, a decent dish for the price.  My wife's whitefish was flavorful and flaky, and came with string beans and was topped with a delicious lemon butter sauce.  If she did not want to take some of it home, I would've eaten it all!

Dessert was unbelievable, even being a spoof on popular lunch sandwiches.  My PB & J was creamy and sweet, with soft, melt in our mouth brioche that was toasted on the outside.  My wife's monte cristo was soft brioche with an egg crust, stuffed with a layer of chocolate, and accompanied by a sweet raspberry dipping sauce.  They were both amazing.

Besides the long first course wait, the service was good, informative, and unobtrusive.  Our waters were constantly filled, but our server was a bit hard to get when we needed him- he seemed stretched a little thin due to the amount of tables in his station.  This didn't bother us, as it allowed us to have a good time and not feel rushed.

Since our visit, much has happened at The Grocery Bistro.  Chef Christopher has left, after not being paid for nine weeks, and is going up north to open Little Bucharest Bistro with owner Branko Podrumedic.  It will be opening in the old Continental Cafe spot, and we should be expecting great Romanian food with a bit of the Chef's twist.  The Chef's parents are also staging a boycott of  The Grocery Bistro, as I have heard they were vendors, and have gone unpaid as well.  Their van is parked in front with all details listed.  This also leaves alot of question marks with the cuisine, as the owner has now promoted sous chef, Monica Walters.  My favorite dessert sandwiches are gone, along with a few starters, but the entrees seem the same.  Let's hope Chef and owner can resolve their differences, and that both new places can give us great food.

Overall, the ambience is great, and the food is definitely worth a visit, especially if you go with the early prix fixe.  I will definitely be going back to check out the revised menu.

Father's Day in the Wine Biz

There is not much I like better than to see a success story come from an immigrant family, especially an Italian one.  After all, that's what the USA is all about!  It is also great to see that success flourish into a family business, run by a father and his children.  That is what I am featuring this Father's Day with the Terlato family.This is a three generation operation which was started by Tony's father in Chicago 50 years ago.  Tony's father was born in Italy and came to the US with his parents, and lived in Brooklyn before their business endeavors brought them to Chicago.  Since then, The Terlato family, through patriarch Anthony Terlato, has grown into one of the largest wine importers, as well as creating and owning many of their own labels such as Tangley Oaks, Chimney Rock, Sanford, Alderbrook, and Rutherford Hill, to name a few.  The company is now run by president Bill Terlato, and brother John, with much help from their father Tony. 

Tony trusts his children to build on a tradition of excellence, bringing quality wines from around the globe to the US.  They have commitment and loyalty to eachother, as well as to the business.  The love is evident, as John routinely gives his father a kiss each morning and night.  This family devotion reminds me of the relationship my brother and I had for our father, while growing up in an Italian American family.  The love of your family helps translate to an overall enthusiasm in life and business.  My love of life, family, and heritage helps me strive to bring quality wines and reviews to all through my website, as well as through my recommendations as a sommelier.

I hope everyone can enjoy this story and find a way to relate it to yourselves on this joyous day, celebrating fathers everywhere!

Oak & Wine: Giving it the Wood

If used, oak can have a profound effect on wine.  Not only can it affect the color and flavor, but it also adds tannin and complexity.  Now, wines fermented and/or aged in stainless steel give a more natural, crisp, and clean taste to a wine, but wines vinified with oak can be just as good, if not better.  Oak barrels allow a small amount of air in, which not only softens harsh wine tannins, but also evaporates alcohol and water.  This leaves behind a concentrated evolving wine, with more flavors and tannins added from the oak.  But the kind of oak and how it is charred will determine the additional flavors of the wine.  What kind of oaks and char levels are used?

First, let's delve into the different oaks.  The oaks used normally come from North America, France, and Slovenia.  North American oak has more bold flavors, due to the preparation and higher amount of lactones, giving off more intense, sweet, and vanilla flavors to a wine.  The best of North American oak is found on the east coast and midwestern United States.  Other sources are Oregon and Canadian oak. 

French oak imparts less flavor and aromatics, but offers a higher amount of wood tannin, making it a better aging oak.  There are many forests that are used to harvest the oak, each used for different types of wine.  Tronçais is used to create long lived reds with big tannins, while Vosges is used to impart oak to faster maturing wines like Pinot Noir and Chardonnay.  Other forests include: Nevers, Allier, Centre, Bertrange, Jupilles, and Limousin.

Slovenian oak is normally used by Italian winemakers, and imparts low aromatics and medium tannins to a wine.  This allows the juice to truly express itself, while gaining a small tannin boost for richness and aging.  Eastern Europe is also being looked at by the French as a cheaper alternative, mostly from the Black Sea and Baltic areas.

Now we can get to the char.  The toast level of a barrel will affect wine differently as well, and can give amazing flavor profiles such as yeasty bread, creamy vanilla, smokey bacon, and spicy cinnamon and nutmeg.  A low char on a barrel will impart more oak flavor and tannin.  A higher char will give off more flavor quickly, remove some of the coconut, but can reduce the color of a wine. 

It is up to each winemaker to determine the type of oak and char they would like to use on their wine.  This greatly determines the style, and can turn good juice into a great wine, or vice versa.  This can also affect the price of a wine.  If expensive French oak is used, and the wine is aged for 22 months, with more evaporation and concentration, the wine will cost much more than one fermented and aged in stainless steel.  I say try out all types and see which you like the best- you may just like them all!

(photo courtesy of flickr)

Cubs vs. Sox- The Wine Way

To kick off the impending Cubs vs. Sox series, Bill Daley of the Chicago Tribune tasted a couple of recently unveiled wines named after two of Chicago's favorite players.  The Mark Buerhle Merlot, called "Buerhlot", and the Derrek Lee Cabernet Sauvignon, called "Caberlee", are two wines made by Longball Cellars in California.  I love the fact that many of these "celebrity wines" offer proceeds to charity, but many of them offer extremely pedestrian wines.  Check out the review, and see who wins!

(image courtesy of flickr)

The Body of a Wine

I know all of us have heard the term "body" used to describe a wine, but what exactly is that referring to?  Certainly not the muscular nature of Michelangelo's David, but wine does have it. 

The body of a wine has to do with weight, or how it weighs on your palate.  The best way to understand this would be to take four glasses, filling the first with water, the second with skim milk, the third with whole milk, and the fourth with cream.  Take the water in your mouth and feel it.  It feels light and, of course, watery.  The skim milk will feel a bit more weighty, but still light, while the whole milk will start to feel more full.  The cream will be the heaviest, with a full palate feel.  You can go further with either heavy whipping cream or olive oil, but I think we should get the point.  These go on a light to heavy scale just like wine!

Body can be judged in both white and red wines, still and sparkling, sweet and dry.  White wine varietals which typically feel more like water or skim milk could include Sauvignon Blanc or Pinot Grigio, with reds being Gamay or Pinot Noir.  Fuller bodied varietals tend to be more weighty like whole milk or cream.  Full white varietals can be Chardonnay or Viognier, while reds can include Shiraz/Syrah or Cabernet Sauvignon. 

Contributing factors for body are numerous.  Not only does the varietal's natural juice count toward the weight, but so does it's vinification.  Stainless steel fermentation, oak aging, maceration, malolactic fermentation, chaptalization, etc. can all affect the end product.  Getting to know your varietals will help you determine what body each are, as most varietals tend to be around medium body, but can be lighter or fuller medium, depending upon where they are grown and the winemaker. 

Getting to know about the varietals will also help you determine what you'd like to drink.  If I am outside on a warm summer day eating some oysters, I might pick a Muscadet, made from the Melon de Bourgogone varietal, which is lighter, with a touch of salinity.  If it is a bit cooler out, and I am eating some cumin spiced pork chops, I may go for a Sonoma Zinfandel, for its rich weight and slight sweetness and spice.  If you have any trouble finding a good pairing, ask the Windy City Wine Guy!

(photo courtesy of flickr)

Planning Your Wine Tasting Event

Everyone loves to do it.  Invite some friends to your home, offer some beverages and tasty food, entertain.  But how do you impress?  How do you make sure everyone has a great time and a memorable experience?  There are many ways to approach this, but the most important is planning.  With adequate time and imagination, you will be more than half way to success! 

The best way to plan is to start at the beginning.  The two most crucial determining factors in planning your event are the why and who.  Why are you planning an event and who are you going to invite?  Events could be anything from a baptism to the Superbowl, while you could be inviting friends, co-workers, family, etc.  This will help you with your theme, unless you are having people over just to have people over.  In that case, you will determine your theme.  The theme will translate to the components of your event. 

You should start dividing your event into components- food and beverage.  Determine which of these is most important, then pair the other off that.  Superbowl party with wings and dogs?  Grab some beers, wines, and other refreshments to compliment.  Inviting others over for some bubbly?  Pair up some rich cheeses or dessert. 

Once you narrow down your options, get your source.  Are you going to cater or cook?  Delivery or pick-up?  Search your local area for the best vendors and help.  Use the advice of these "experts" along with some internet research to finalize your selections.

Finally, you've reached presentation.  Survey your space and configure everything to make access easy for your guests.  If you have a large kitchen, that can be an ideal place to stage the food and beverage- there should only be ONE spot to retrieve both.  This will also hopefully be your main social area- a central area will make for easier cleaning afterward.  Make sure a bathroom is close and accessible.  And provide entertainment- throw on a movie or sporting event in an alternate area.  When people want a small escape from socializing, a television is ideal.  Also, make sure your guests will be able to get home safe.  Not only are you possibly legally responsible, but morally as well.  They are, after all, your guests.

If you are having any difficulty, consult some experts, like the Windy City Wine Guy.  You may have to pay a bit for some help and advice, but this will be further assurance that your event will be a success.  No matter what you do, if you follow these steps, you and your guests will be having a delicious and wonderful time.  Take pictures and grab your bragging rights!

Night Harvest

This is a photo of a harvest worker in Chile, gathering grapes by spotlight under a midnight sky.  I recently received it from a friend of mine who works with Casa Lapostolle in Chile. 

The winery experimented with this practice for the first time last season with their Sauvignon Blanc at the Las Kuras vineyard in Cachapoal.  The experience was such a success, they decided to perform night harvesting in 2009 at all of their three estates!  This made quite a difference as the workers were cool and relaxed while experiencing quiet, soothing moonlit nights.  They also felt more in tune with nature, and able to enjoy work more.  The harvest started on February 25th, and ended on April 25th with the harvesting of Carmenere from Apalta.

The experience yielded not only a great work environment, but also a superior product.  When the grapes are able to cool down from the daytime sun, they can be picked at an optimum temperature.  They will not be sitting under a hot sun, heated up further from interacting with other hot grapes and hot air in gathering bins.  This would oxidize the grapes and release complex compounds, robbing them of alot of the aromas and flavors they can give the wine.  Only time will tell if the winemakers can take the juice and make a great '09 vintage, but they have an excellent start.  We will look forward to further updates from Casa Lapostolle in Chile.

Perfect Summer: Grill and Wine

This is my favorite time of year.  The weather is warming up, the sun isn't hiding behind the clouds, the bright green of leaves and grass along with the multi-colored flowers, pools opening, and grills firing up.  All this helps me enjoy one of my favorite activities- sharing some grilled food and cool beverages, outside with friends and family.  Now it's time to share some grilling tips and beverage pairings to help you enjoy the weather!

Let's start with the grill.  There are a few different kinds you can try (propane, charcoal, woodburning), but I like propane.  It's cleaner energy, starts up and reaches a high temperature quickly, and has less cleanup. 

Now for the food.  It's important to remember the versatility of a grill.  You can put more than just meat on it- vegetables, fish, bread, cheese, and fruit.  You can plan your entire meal on a grill, from appetizers to dessert.  Start off with grilled bacon wrapped scallops or grilled baguette topped with seared tomatoes and goat cheese.  When grilling meat, fish, or poultry, remember to use marinades and rubs.  These should be applied at least 24 hours prior to cooking, so you give them time to mix with the meat and juices.  I like to use some sort of sweetness (honey, cocoa, sugar) mixed with a kick (peppers, garlic, peppercorns), along with spice (cinnamon, clove, coriander, etc.), herbs (thyme, rosemary, etc.), and a bit of alcohol (cognac, rum, bourbon, etc.).  These can combine to make excellent flavored marinades or rubs.  The addition of citrus (lemon, lime, orange, etc.) can help, but remember the acids can "cook", so you may want to add them later.  The addition of butter during grilling, or a butter rub down of vegetables and fruits adds excellent richness as well.  Try to experiment with all of these, along with making your own sauces.  It enhances your creativity and experience!

Now for some beverages.  There is not much that I love more on a hot day than an ice cold beer.  Make sure you grab your favorites.  They can start you off, or carry you through your meal.  I love a wheat ale for the heat.  They are crisp, refreshing, and have a touch of sweet and spice which can be perfect.  Try the Sam Adams Summer Ale, Anchor Summer Beer, or Goose Island Summertime. 

For wine refreshment, starting with a rosé may seem "girlie" to you, but they have a fruity dryness that makes them the perfect bev when the sun is beating down.  I like the 2007 Meinklang Prosa ($13.99), a semi-sparking Pinot Noir rosé from Austria, and 2007 Miguel Torres Santa Digna ($11.99) Cabernet Sauvignon rosé for it's strength, fruit, and ripe color. 

Whites match up well with seafood, and oaked, fuller bodied whites can easily pair with meat.  For freshness, try 2008 Groth Sauvignon Blanc ($15.99), a full, crisp, and creamy version.  Also, 2006 Argiolas Vermentino ($15.99) will give you the perfect compliment to your seafood travels.  For your oaked white, go to Spain for the 2007 Bodegas Muga Blanco ($14.99).  It gives you something different than Chardonnay, with full tropical fruit, coconut, and smokiness.  If this wine doesn't match with the grill, I'll give you your money back!

On to the reds.  I love to pick reds with meaty body, live fruit, spice, and grill flavors like chocolate, leather, tobacco, and char.  A malbec always fits perfectly, and I really enjoy 2008 Doña Paula ($13.99).  It's black pepper and mocha fits well with any meat and most sauces.  I have been getting into Portuguese dry reds, and my favorite value is 2004 Azamor Tinto ($15.99), a blend of 6 varietals, over half being syrah, touriga nacional, and merlot.  This wine brings a gamut of flavor, fruit, body, and spice.  It is hard to beat syrah/shiraz on the grill, so 2007 Qupe Syrah ($15.99) and 2006 Final Cut Montage Shiraz ($15.99) are great spicy red buys for your grill.  Also look for the 2006 Hitching Post Generation Red ($17.99), a spicy red blend with full body, black cherry, and tobacco.

If you move onto some grilled fruits for dessert, like plums, peaches, or pears, pair them up with a tawny port.  The caramel, toffee, and dried fruits will help you savor the sweet charred fruitiness at the end of your meal. 

I will be posting some personal recipes and pairings while I enjoy my summer.  Feel free to share some of yours as well!

(Image courtesy of flickr)

Piccolo Sogno: The Little Dream

Since last summer, I had been meaning to take a trip to one of Chicago's best new restaurants, Piccolo Sogno.  Many accolades, including Chicago's best outdoor dining, have been given in such a short amount of time.  My wife and I were finally on our way to enjoy some Italian food!

Piccolo Sogno means "small dream" in Italian- a vision created by co-owners Chef Tony Priolo and Ciro Longobardo.  The space is very smart, located on the southwest corner of Halsted and Grand.  We entered from a small valet controlled parking lot (free for lunch, $6 for dinner).  After we were greeted at the host stand, we were escorted past the busy wall bar, around the corner to our table.  The room is painted lively blue, with intimate tables bookended by an open kitchen and the entrance to the outdoor patio.  We were presented with our menus and the wine list, and we dove into our studies.

Now for a bit of background.  I worked with both Tony and Ciro at Coco Pazzo Restaurant for three years.  It was there I saw Tony grow into a great chef, with his many trips to Italy, working, learning, and creating natural, authentic, and fabulous Italian cuisine.  His winning staple is Italian imported food and ingredients accompanied by local meat and produce.  Ciro was a very likeable and professional General Manager and host, who I always shared a great connection with: he grew up where my family emmigrated from, Napoli.

It didn't take long for Tony to stop by the table for a visit.  We talked about his new restaurant, our current happenings, and old times.  Even though he was busy running the line in the kitchen, he seemed to make his way to almost every table to chat with guests.

The wine list is very impressive- an all Italian selection of over 400 bottles.  You can find values from all over "the boot", with some of the most moderate restaurant pricing in town.  From classic lighter styles like Valpolicella, Barbera, and Piedirosso, to the heavy hitters like Barolo, Amarone, Brunello, SuperTuscans, and Aglianico.  Glass pours were numerous- over 40 choices, ranging from $4 on up.  I really wanted to start with the sparkling Aspirinio, a wine I've only tried once at A16 in San Francisco, but it was off the list.  So we started with a sparkling Pinot Nero rosé from Veneto, which was crisp and fruity.  We later moved to a bottle of 2006 Maculan Brentino, a blend of Merlot and Cabernet Sauvignon, also from Veneto.  This wine worked well through our meal, as it had supple tannins, floral notes, and rich dark fruit.  The long flavor winded down with a bit of oak.  A steal at $38.

Now for the meal.  We were immediately presented with an amuse-bouche of truffled potato croquets and soft house-made breads.  We wanted to share many items, so we could experience most of the menu.  To start off, we had to try the pizza napoletana style- thin crust, cooked in a wood burning stone oven, topped with fresh ingredients.  Verdict: this is as close as you can come to Napoli in Chicago.  The thin, crisp and doughy crust was topped with fresh cheese, olive oil, and arugula.  We also had the Burrata con Culatello- thinly sliced prosciutto topped with Burrata, a cheese from Puglia made from mozzarella and cream.  The combo of the melt in your mouth salty pork with the creamy cheese is amazing.

Next, we went with the Insalata Barbabietole, which came out in gorgeous presentation.  Locally grown beets topped with shaved fennel, greens, and ricotta, surrounded by citrus oil.  This was a pleasant, clean, and delicious salad.  We also had the Griglia Mista, a mix of grilled seafood surrounding greens.  There was not much seafood, and the baby octopus was a bit scorched, but the calamari was crisp with light char and big sea flavor.

For pasta, we split the Gnocchi di Spinaci, small spinach and potato dumplings in a sauce of herbs, sundried tomatoes, and mushrooms.  The care in the house-made pasta was evident, as they were soft and subtle with each flavor hint.  The sauce was so fresh, I could not help but scoop every drop up with bread.

For our secondo piatto, we went with the Porchetta alla Romana.  This is a very authentic and simple dish from Lazio, of pork rolled in olive oil and herbs, wrapped with Pancetta, and wood roasted.  It was sliced, accompanied by roast potatoes, and topped with pan drippings.  The smell was so intensely delicious, we received comments from the table next to us, commending us on our selection!  The palate matched the bouquet- rich and flavorful. 

On to the sweets.  For chocolate lovers, go for the Torta con Gianduia.  It is a warm flourless chocolate cake, with an oozing center, accompanied by hazelnut ice cream.  The Millefoglie, meaning "thousand leaves", is a multi-layered puff pastry, encasing a chocolate chip custard- almost tastes like cookie dough.  This is a "do not miss" dessert!

I highly recommend coursing your meal at this restaurant.  You will be able to experience all the authenticity they have to offer.  Also, the food quality to price ratio leaves the consumer in a huge winning situation.  This spot will be pleasing Chicagoans and tourists for years to come!

Windy City Wine Guy Meets Guy Fieri

I recently had the pleasure of meeting Guy Fieri of the hit Food Network TV show, Diners, Drive-ins and Dives (also known as DDD).  I was not only excited to see Guy, but also the place he was taping an episode at- The Depot American Diner on the west side.  I have heard great things about this spot, but hadn't yet made my way out to visit.

I am a huge fan of Guy's show because it has foods that make my mouth water, excellent homemade preparations, spots that locals love (some with long traditions), and real chefs with personality and enthusiasm.  Now, alot of the food can appear rather rich (maybe even unhealthy?), but everything in moderation my friends.  I still had a few questions however- how do they pick the restaurants?  How many do they hear about?  How many actually make the cut?  What is Guy's favorite beverage?

First thing I want to say is that Guy is a real guy, a man's man.  He knows how to be funny and entertaining, but also genuine.  It is no secret why he has multiple TV shows- he has a boisterous personality and commands attention.  So what if he eats foods that would give a cow a coronary?  So what if he wears sunglasses on the back of his head or wears the same clothes your nephew does?  The guy has style.  Did you see his car?!

Listening to Guy talk about the restaurants on DDD gives you a sense of his passion and integrity.  Hundreds of places are submitted to appear on the show, but only 1 out of about 80 make it.  There are many requirements.  It has to be a diner, drive-in or dive.  It has to serve food that people love and rave about- this is how they get Guy's attention in the first place.  Then come the specifics: you have to make a majority of your food homemade and fresh.  This means alot of prep- stocks, sauces, doughs, beans, etc.  Also, it means alot of fresh ingredients.  They may make scale tipping cuisines, but alot of it is natural, and there is also alot of care involved.  He also likes the owners and chefs to have personality- love what you do!

Now a bit about The Depot.  The place is owned by Robert Nava, former executive chef of The Signature Room and Hard Rock Hotel.  Robert is originally from the Bronx, where the idea for his delicious egg cream beverages comes from.  The decor is old school diner look- red  leatherette booths and counter seats, old diner photos, all classicly created by Robert and his wife Anamarie.  The place also boasts awesome breakfast, donuts, soups, pot roast sandwich, blue plate specials, and desserts.  Take a short ride west and give this lively spot a try!

I did get a chance to ask Guy about his beverage likes.  Besides malts and shakes, we don't normally get to see or hear Guy talk about this subject.  He is a huge wine fan and agrees that it is the best drink with a meal.  But he also loves Pabst Blue Ribbon and Buleit Bourbon.  Those are definitely Guy drinks!

Heritage Wine Cellars Gala 2009

Today I attended one of the Midwest's largest yearly wine events, the Heritage Wine Cellars Gala.  Heritage is an extremely large importer and distributor of wines- there were almost 200 producers present.  They put on quite a show at the Chicago Ritz-Carlton in the Grand Ballroom.  So much wine to taste, wine sales reps and producers willing to pour and give out info, gourmet food, espresso, and bottled water everywhere!  Now you may ask yourself, with so many wines, what do you do, and where do you start?

As one who is involved with wine buying, I start before I even go.  I look at my wine bottle and glass pour list, and write down what I am missing and in need of.  Then, I will go to the event and, with the price sheet, will set a fast priority on items I would like to see on the list.  After that business is done, it's time for pleasure!  I then seek out items I have wanted to try, even if I have no intention of purchasing them in the near future.  This also aids in tuning my palate, and adding to my memory of varietals and wines I have tried.

Now, some of the wines I loved.  My favorite was the 2006 Tenuta dell'Ornellaia Le Serre Nuove.  It is a blend of Merlot, Cabernet Sauvignon, Cabernet Franc, and Petit Verdot.  The vintage turned out excellent and, though it could use more aging, is so complex and full of flavor.  There is rich red and dark fruit, tobacco, leather, and spice.  I also really loved the 2006 Mitolo GAM Shiraz.  It is a huge Aussie Shiraz, with sweet ripe cherry, licorice, smokiness and spice.  Other big hits were the Terra Valentine single vineyard Cabernet Sauvignons, Marchesi di Gresy Nebbiolo delle Langhe and Barbarescos, Tenuta Sant'Antonio Valpolicella and Amarone, 2006 Klinker Brick Old Ghost Zinfandel, 2005 M by Michael Mondavi Cabernet Sauvignon, Domaine Serene Chardonnay and Pinot Noir, and Au Bon Climat 2004 Hidegard white blend.

Overall, a great time, and an event not to be missed.  If you can get your hands on any of those wines, try them out, and let me know what you think!

South Australia 2009 Vintage Update

This just in.  I received an update on the South Australia 2009 vintage from Janet (Sparky Marquis mum!), the General Manager of Mollydooker Winery in McLaren Vale.

The growing seasons in the Southern Hemisphere are almost exact opposite to Northern Hemisphere.  South of the equator, they more than likely have harvested most of their grapes for the year by now.  Therefore, wine vintages from South Africa, South America, Australia, and New Zealand will be available before those of North America or Europe.

South Australia experienced a rough '08 vintage due to a prolonged heatwave.  All signs pointed toward much of the same in '09- Janet even joked that global warming may force them to move to Antarctica!  Even though February started out hot, an Indian Summer moved in, letting the grapes stay on the vine to ripen.  The viticulture team in the field has claimed this vintage to be "awesome". 

After the grapes were harvested and brought to the winery, Janet was blown away by the ripe and jammy goodness of the fruit.  She claims it to be "rich, thick, silky, voluptuous, and yet vibrant and fresh" and "reminded me of my mum's blackcurrant jam".  More fruit needs to be harvested in the south, though Janet told me with the addition of "the beautiful, lifted, perfumed, fragrant Padthaway fruit" along with the McLaren Vale harvest "2009 is starting to look very special indeed".  Sounds like the makings of some fabulous wines. 

Thank you Janet, Sarah, Sparky, and Mollydooker Winery.

And the Winner Is...

Chicago's Best Palate 2009.  Four reputable sommeliers.  Three wines, blind tasted.  About thirty guests in attendance, blind tasting the same wines.  The pressure was on!

This event was held yesterday at the Hotel Sax Crimson Lounge.  Our sommeliers were up for quite a challenge- as a sommelier myself I was almost jealous!  Not only would the winner receive the title, but also a gift pack donated by event wine sponsor, Terlato Wines International.  This gift pack was comprised of the three-bottle Terlato "Peak Series" (Angel's Peak, Devil's Peak, and Cardinal's Peak), all excellent Napa Valley Bordeaux blends.  On to the tasting!

Blind tasting is a difficult challenge, even for the most fine tuned palate.  It takes good senses- sight, smell, taste.  But it also takes a bit of knowledge and deductive reasoning.  By using your senses, you can rule out certain varietals and wine regions in the world, while narrowing down the your choices.

Our sommeliers and guests had twenty minutes to narrow down their choices, and try to score points in a number of areas like varietal (grape variety, ie. Merlot), location (which included country, region, appelation, and bonus points for producer), and vintage (year the grapes were harvested).  After that time, the sommeliers revealed their picks and how they narrowed them down.  It was very informative, and I believe our guests learned alot.

Next, it was time to reveal the wines:

1. 2007 Michel Chapoutier Crozes-Hermitage "La Petite Ruche" Blanc.  It is comprised of 100% Marsanne, a grape grown in the Rhone Valley. 


2. 2006 Il Poggione Rosso di Montalcino.  A medium bodied red made from Sangiovese, grown around Montalcino in Tuscany.


3. 2004 Rust en Vrede Shiraz.  A full bodied red made close to Stellenbosch, in the West Cape province of South Africa.

We were finally about to find our winners and give out the prizes.  By a narrow margin, Scott Tyree of Tyree Wine Consulting is the winner of Chicago's Best Palate 2009!  Congratulations!  Also, congratulations goes out to our Amatuer Audience Best Palate Winner, Addie Braun, who went away with two wines donated by Eno, a sparkling rose made by M. Lawrence, and a Pinot Noir made by J. Wilkes.  We also had a winner of a gift certificate for Eno/Intercontinental Hotel for picking our winning sommelier.  Fun, drink, knowledge, and prizes- a win-win situation for all!

I want to thank our audience for attending, our sommeliers- Scott Tyree, Michael Taylor of the Italian Village, Alain Njike of Park 52, and Lucas Henning of C-House, my partner Theresa Carter- The Local Tourist, Terlato Wines International, Eno and the Intercontinental Hotel, and the Hotel Sax. 

I invited many Chicago sommeliers, and will invite many more next year- looking forward to having some female representation, as this city has some of the best in the world.  Can't wait for 2010!

Just Grapes

I just recently made my first visit to Just Grapes, an excellent wine shop located in the west loop, at 560 W.Washington.  I looked around, and was helped out by friendly and knowledgeable staff.  There are many discounts and deals, and that day they were featuring 50 wines at 50% off.  I came for a couple of Spanish selections, the first of which was the 2002 Emilio Moro Malleolus.  It is a deep rich red from the Ribera del Duero made of Tinto Fino, local for Tempranillo.  It was a steal for $23.  I also came for the 2003 Celler Laurona, another rich red from Montsant, just outside of Priorat.  It is made from 60% Garnacha and 40% Mazuelo, local for Carignan.  Another great buy at $11. 

I highly recommend stopping in for the deals and numerous promotions they have.  The parking is a bit scarce in the area, but there is temporary "flashing light" parking in front.

Also, if you would like to come in and sample, there is an automated tasting machine- 24 wines are hooked up and you can purchase tastes with a rechargeable "smart card".  Excellent for those of us who like to taste the milk before we buy the cow!

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!