BYOB at Lips Asian Bistro

Last Friday was my wife's birthday and I wanted to make plans to go somewhere new.  I wanted to be creative but nothing as crazy as "Date Night".  We both like foreign films, so I figured a trip up Southport to the Music Box was in order.  Now all I had to do was pick a restaurant.  My wife has been craving sushi since we found out she was pregnant last year and I discovered a little place called Lips Asian Bistro & Sushi Bar.

I made reservations a few days earlier and since the place is BYOB ($1 corkage per person), I needed a good wine to bring.  I decided on 2008 Gouguenheim Torrontés, a small craft wine made at high altitude in Argentina, available under $10.  Torrontés is a celebrated grape in Argentina, brought over by missionaries, and a great varietal for sushi- fresh zippy citrus fruit accompanied by crisp acidity and floral scents. 

 Traffic wasn't too bad for a Friday and parking on Southport was sparse, but available ($1.25/hour).  We purchased our tickets to the show "Pranzo di Ferragosto" (Mid-August Lunch) and walked down to Lips.  It was still before 7pm, so the restaurant was not busy yet and we had the pick of seats.  There is a sushi bar to the right, a small bar in the back and seating in the front and left side of the restaurant.  Upon seating we were presented with menus and specials and the waitress opened our wine.  Now it was time to decide on our maki rolls and sashimi (sushi pieces without rice), though they do have Japanese cold and hot appetizers and dinner entrees like ribeye steak, rack of lamb, bass, teriyaki and noodle dishes and Korean pork.  As usual when it comes to sushi, we decided to overeat, and ordered three rolls- Rainbow (California covered with tuna, salmon, yellowtail, and shrimp), Dragon (shrimp tempura covered with avocado and eel) and Strawberry (white tuna, tempura crunch and hot sauce topped with spicy tuna and strawberries) along with sashimi pieces. 

We enjoyed conversation, miso soup and our wine, which was varietally correct in being fresh, citrusy, floral with a hint of honey.  The sushi came to the table promptly with beautiful presentation.  The three rolls were lined up next to eachother on a large plate and our piece orders were individually plated and garnished, as usual, with pickled ginger and wasabi.  The sushi tasted even better than it looked- the rolls were packed with fresh fish and tasty mayos and sauces.  Even though I love eel, the Strawberry maki was my favorite- a perfect combination of spicy fish, sweet fruit and salty eel sauce.  The sashimi was a great value, two pieces per order, and the special maki was priced between $10-14.  This was an excellent meal with excellent value- our bill was still under $75.  No room left for dessert- we ate so much sushi we thought we were going to swim out of there!

Walking around we saw many sights like blocks full of greystone buildings, boutiques, bars and restaurants.  After a while our sweet tooth kicked in and we stumbled across a bakery called Sensational Bites.  They have unbelievable cupcakes (peanut butter, caramel, red velvet, etc), awesome brownies (mint, coconut, peanut butter, etc), pies, cakes and good coffee.  We ordered some for there and to go, and they cut our orders and plated them.  A great sweets bakery that every neighborhood needs.

The movie was the end of our date night and turned out to be very good.  A man named Gianni, who lives in Rome at home with his mama, is talked into taking care of a few friend's mothers in exchange for payment and favors.  Gianni is a very good cook who loves his wine and entertaining, which ends up being a convenient combination later in the movie. 

I recommend all our stops from that evening and you can copycat the date if you want- your companion will not be disappointed- let me know how it goes!

Washington Wine Region: Rattlesnake Hills AVA

Our next stop on the Washington wine trail takes us to Rattlesnake Hills AVA, forming the northern boundary of Yakima Valley AVA.  Wine grapes were first planted here in 1968 by

Chateau Ste. Michelle to make Riesling and Cabernet Sauvignon, and has been growing great grapes ever since.  Other varietals include Merlot, Malbec, Syrah and Chardonnay.  The fine slopes, silt loam soil and altitude (rises up over 3500 feet above sea level) makes this a unique growing area, worthy of the AVA status it earned in 2006. 

Twenty-nine vineyards and 17 wineries now call this area home, including certified organic Morrison vineyard, producing excellent Merlot for Bonair Winery.  Other wineries include Agate Field Vineyard, Masset Winery, Claar Cellars and Two Mountain Winery.  Their wines aren't easy to find in the Chicagoland area, but you can order them off their websites.

Try some of these unique wines and make sure to stop by on your next trip to Yakima Valley!

Hart Davis Hart Auctions at TRU

It's a beautiful dining room loaded with beatiful paintings, bottles of wine going for thousands of dollars, clients trying fabulous wines and a premium buffet, the sound of the gavel and another fine lot is sold!  It's Hart Davis Hart Wine Co. live auction at TRU Restaurant.

The auctions are held eight times per year and feature the most sought after wines in the world: grower Champagne, Premier Cru Burgundy, growth Bordeaux, Châteauneuf du Pape, California cult wines, Italian Barolo, Brunello and Super Tuscans, along with Australian small batch.  They're all sold in lots, normally half or full cases, from reputable cellars to live bidders from around the globe.  Large format (1.5 liters and above) and single bottles are also sold.  Call for their catalog (312.482.9996) to start targeting what you'd like early.

As far as my experience went, it was a great!  To attend the auction itself is free, and you can sign up early to get your credit info on file.  TRU wine director Chad Ellegood was passing out some great glasses of wine from Bordeaux and a '95 white burgundy, plus I was set up for the lunch buffet, which costs $75.  It was an awesome spread which included a large selection of seafood like crab legs, jumbo shrimp, raw oysters, octopus and roasted halibut, along with premium cheeses, beef tartare, sliced veal, beet salad and crepes.  Everything was outstanding, and I couldn't figure out if I wanted to go back for seconds or grab some dessert!

The auction turned out to be a huge success for sellers, bidders and the auction house.  All in all, over $4.4 million dollars changed hands, and 99.9% of all lots were sold!  So many items fetched alot more than expected, like 12 packs of Chateau Lafite Rothschild selling for $45k, Chateau Petrus selling between $33k-45k and Domaine de la Romanee-Conti (DRC) for $33k-35k.  Many other great wines were selling good like Screaming Eagle Cabernet Sauvignon, Clarendon Hills Astralis Syrah, Sassacaia, Il Poggione Brunello di Montalcino and Quilceda Creek Cabernet Sauvignon.

Next auction takes place May 8, so make your reservations, get your catalogs and hope to see you at TRU!

Washington Wine Region: Red Mountain AVA

Following the Washington Wine Month theme, we're going to look at the state's best growing region: Red Mountain AVA.  This appellation grows fruit that is used to create world-class wines.  Some very special conditions offer one of the best spots in the world to grow grapes.

Let's start off by saying that Red Mountain is not actually a "mountain" but more of a slope.  The slope faces south, toward the sunlight, giving it more warmth and light than any part of the state.  It's located in the eastern portion of the Yakima Valley AVA.  The temperature drops sharply in the evening, great for keeping the acidity of grapes.  The Yakima River runs next to it, keeping cool air flowing.  Floods over 10,000 years ago left a rich gravelly topsoil full of nutrients, calcium carbonate and a high pH, all great to feed the vines.  The mountain gets its name from a grass called drooping brome, or cheatgrass, which turns red in the spring.

Its vineyards are some of the most renowned in the world.  They are Ciel du Cheval, Klipsun, Kiona, Taptiel and Grand Rêve Vineyards.  Though they were also allowed to use both Columbia Valley AVA and Yakima Valley AVA, farmers of these vineyards drove the region to its prominance and eventual AVA status in 2001.  Varietals grown here are Merlot, Syrah, Cabernet Franc, Sangiovese and its superstar: Cabernet Sauvignon.  Cabernet Sauvignon from this region was noticed to be more structured than fruity compared to other examples from the state and closely resembles Napa examples. 

Some of my favorite wineries are located or use fruit grown out of this region.  Excellent wineries include: Barnard Griffin, Hedges Family Estate, Blackwood Canyon Vintners, Terra Blanca Vinters, Cañon de Sol Winery, Columbia Crest and Col Solare, which is a joint venture between Chateau Ste. Michelle and Marchesi Antinori.  Some awesome producers who purchase fruit from Red Mountain vineyards include: Cadence, Betz Family Winery, Andrew Will, O S Winery, Seven Hills, L'Ecole No. 41 and Quilceda Creek, which made one of only 16 US wines to receive a perfect 100 score from Robert Parker.  You can only get their wines by gaining membership through a wait list, and I just put my name up for it- excited!

So next time you're thinking of purchasing some great wine, look for the Red Mountain AVA on the label!

Vibrant Rioja at MK

This week I went to a tasting sponsored by The ENYE Group and Vibrant Rioja at MK Restaurant highlighting the wines of Rioja.  The space is excellent for tastings, built in an old warehouse with a skylight that sprays sunshine throughout the space during the daytime.  It also has a bi-level ground floor which segments the tasting rather well.  They also always offer great pairings for the wines that are presented.  For this tasting they had spanish cheeses, ham and sausages, marinated octopus, dried fruits and almonds.  The tasting was very good and gave me the idea to write this post.  Let's talk about: What is Rioja?

Simple enough, Rioja is a region in north central Spain and it is also a name used for the wines which come from that region.  It's a great spot for growing wine grapes because it sits on a plateau 1500 feet above sea level, has a moderate continental climate, is segmented by the Ebro river (providing hydration) and is protected from northern Spain's typical harsh winds by the Cantabrian Mountains. 

The wine region is also divided into three different subregions: Rioja Alta, Rioja Alavesa and Rioja Baja.  Rioja Alta lies to the west at the highest elevation, creating a shorter growing season.  It's dominated by clay soils and gives more secondary "Old World" aroma and flavor along with lighter body to the wines.  Rioja Alavesa brings you to Basque country with local law and traditions granting new bodegas (spanish wineries) just north of the river.  Soil is comprised of limestone and the grapes grown here have higher acidity and allow for fuller body.  Tempranillo is the main grape grown in the two regions.  Rioja Baja is to the east, sits at lower altitude and has a more Mediterranean warmer climate.  Other grape varietals like Garnacha, Mazuelo and  Graciano flourish here and are used to blend with Tempranillo from Alta and Alavesa.  In recent years they've allowed Merlot and Cabernet Sauvignon to be planted here for blending as well.

Mostly red wines (85%) are made in the region, though rosé and whites are produced.  Red and rosé wine is comprised mostly of Tempranillo, 60% or more, and combined with the blending varietals from Rioja Baja.  White wine is made primarily from Viura (also known as Macabeo) blended with Malvasia and Garnacha Blanca.  The whites are made in two distinct styles, either light and fruity or barrel-fermented and full bodied. 

As far as aging is concerned, Rioja wines can be unoaked or aged in a barrel, along with being released immediately or after 5 or more years.  Age can be indicated on the label:

1. Joven/Consecha: These wines are released immediately, unoaked and meant to be consumed within 2 years.  They are fresh, fruity and really express the vintage.


2. Roble/Media Crianza: Aged 2-6 months in new oak.  Imparts alot of oak flavor and influence on the young wine.


3. Crianza: The wine spends at least 1 year in oak and 1 year in the bottle before release.


4. Reserva: These are specially selected wines aged at least 1 year in oak and 2 years in the bottle.


5. Gran Reserva: These are made during special vintages only and aged at least 2 years in oak and 3 years in the bottle.

Many of these wines exhibit high acidity, ripe red fruit, earthiness and a decent amount of tannins, making them good food wines.  They pair well with charcuterie (sliced cured meats and sausages), goat and sheep milk cheeses, grilled fish and meats.

Do yourself a favor and get exotic, prep some tapas, drink Rioja and imagine yourself in Spain.  It's like a mini-vacation!

Washington Wine Region: Yakima Valley AVA

Our next Washington AVA is actually it's first, Yakima Valley.  It was founded in 1983, 1 year before Columbia Valley AVA, which encompasses it.  Most of the state's wine history resides in this valley, started by an immigrant from Alsace-Lorraine named Charles Schanno.  He used cuttings from an Oregon vineyard to start his own vineyard in 1869.  The torch was later passed to William B. Bridgeman, a Seattle attorney who brought about legislation, respect and modernization to Washington wine.  He drafted irrigation laws and planted his first vineyard in 1914.  After Prohibition he started Upland Winery (known today as Upland Estates) and helped create the Irrigated Agriculture Research and Extension Center which became essential to expansion of Washington wine.  The valley exploded in the early 1980's and the AVA was created!  Now let's get to more facts and some of my favorite wineries:

The Valley is shadowed by the Cascade Mountains to the west which create a rain shadow effect, making irrigation critical to vine survival.  The Yakima River runs through the region on it's way to connect with the Columbia River and flow east.  The climate is cooler there with the growing season taking up half  the year.  Along with a loam soil, which allows for drainage and contains many nutrients , the conditions make an ideal spot to plant Chardonnay, which is the most grown varietal in the region.  Other varietals include Merlot, Cabernet Sauvignon, Syrah and Riesling.  The region produces around 40% of state wine and contains one third of the state's vineyards.  In addition to wine, the region produces alot of fruit like cherries, peaches, pears, plums, apples and almost 80% of all hops grown in the US- yay beer! 

Three different AVAs reside in Yakima Valley: Red Mountain, Snipes Mountain and Rattlesnake Hills.  Each of these smaller appellations contain unique character which sets them apart.  They also create borders for the Yakima Valley, making a temperate climate.

Some excellent wineries are in the valley and are centered around three towns: Yakima, Zillah and Prosser.  A few of my favorites are Côte Bonneville, Hogue Cellars, Covey Run and Kana Winery.  If you make your way out to Washington be sure to stop at these spots along with the many other great wineries and vineyards!

Washington Wine Region: Walla Walla Valley AVA

As we continue through Washington Wine Month, our tour takes us deep into Columbia Valley to the Walla Walla Valley AVA.  It is located in the far southeast portion of the state, just east of junction between the Columbia River and Snake River.  It's one of the oldest wine producing regions in the state, sees the most sunlight, and also encompasses some of the greatest vineyards in the country.  A good portion of the valley stretches into Oregon, is that state's warmest region, and produces great Syrah.  Now let's check out some of the vineyards, wineries, and what makes this AVA different:

Walla Walla River Valley is a great place to grow wine grapes.  It sees between 190-220 days of sunlight per year along with hot days and cold nights.  The temperature range give great wine balance and the sunlight allows grapes like Cabernet Sauvignon (which makes up 41% of the region's varietals) enough time to mature.  Other varietals grown are Merlot, Syrah, and Cabernet Franc.  The soil composition is of loess, which is wind blown sand and clay, giving the soil excellent drainage.  The vines will dig deep for water and struggle, giving more concentration to fruit clusters. 

The charge to bring Walla Walla back to wine promenance after Prohibition began with the founding of Leonetti Cellar in the 70's, followed by Woodward Canyon Winery and L'Ecole No. 41 in the early 80's.  Shortly afterward, the region gained AVA status in 1984 with but three wineries and just over 60 acres planted.  Now there are over 100 wineries and 1800 acres planted!  Some of my favorite wineries include Tamarack Cellars, Dusted Valley Vintners, Dunham Cellars, K Vintners, Pepper Bridge Winery, Seven Hills Winery, and Isenhower Cellars, to name just a few.  Some of these wineries get their grapes from and own some of the best vineyards in the country like Cougar Hills, Woodward Canyon Estate, Seven Hills, Buty Rockgarden Estate, Mill Creek Upland, and Girasol.

All of this surrounds the city of Walla Walla.  If you get a chance, make your way up there, stay at a vineyard and visit these great wineries!

Washington Wine Region: Columbia Valley AVA

The Columbia Valley AVA was Washington's first American Viticultural Area (established in 1984) and is also it's largest, comprised of about 11,000 acres (1/3 of the state!).  The region also produces 99% of state wine grapes which includes Riesling, Cabernet Sauvignon, Syrah, Chenin Blanc, Chardonnay, Semillon and Merlot (the most planted varietal), along with many others.  It's an ideal locale for producing high quality wines with it's climate and soil. 

A great majority of the AVA resides in Washington, with a small portion dipping into northeastern Oregon.  It borders the Cascade Mountains in the west, shielding it from the heavy Pacific rains.  This makes an arid environment for the Columbia River Basin and its tributaries.

Many factors create extremely favorable conditions for wine grapes.  Lack of rain water forces vine roots deep into volcanic, loamy soils and allows farmers to control growth with irrigation.  The more the vines struggle the more they concentrate on the fruit clusters, making deeper, richer wines.  Days are hot and nights are cool, giving the grapes an excellent balance between acidity and sugar.  Due to the northern latitude, Washington also has a long growing season (over 6 months) and more hours of sunlight.  This gives farmers the opportunity to harvest later during cool temperatures.  This gives the grapes more mature aromas, flavors, tannins and potential.

The fact that the valley is so massive gives many possibilities for the existence of various microclimates.  This is one of the reason why Red Mountain, Yakima Valley, Walla Walla Valley, Wahluke Slope, Rattlesnake Hills, Horse Heaven Hills and Snipes Mountain are considered uniquely distinguished geographic growing areas.  We will be talking about these regions while we navigate through Washington Wine Month!

BYOB at Park Grill

One of the best places to visit for locals and tourists in the city is Millenium Park.  There's so much to see and do, from the Jay Pritzker Pavillion to the Cloud Gate (the Bean!), that can be enjoyed by families, loners, couples, etc.  This spot holds a special place in my heart because I proposed to my wife on the Ice Rink just over 3 years ago (obviously she said YES!). 

I also enjoy visiting the Park Grill, a cozy spot you can relax with good food, drink and a view of the rink.  We also ate there just after my wedding proposal and have sat in the same booth every visit.  I recently found out there is no corkage fee on Sundays and Mondays, making it a great BYOB spot on those days!

We decided to go to the Park Grill for dinner this past Sunday for our 2nd anniversary dinner.  So we called a babysitter for Liljana, grabbed a bottle of wine and headed out.  We normally have Dom Perignon for our anniversary drink, but I mistakenly forgot to stock a bottle, so it was time to dig into the stash.  Since Blagica was in the mood for red wine, I decided on Colgin Cellars Cariad, a Bordeaux style blend from Napa Valley comprised mainly of Cabernet Sauvignon, with Merlot, Cabernet Franc and Petit Verdot.  It's not an easy wine to find (I bought mine from a liquidation sale), but you could try to get on their ordering list, though it's running 3 years behind!

The Park Grill was steady as always.  They have a very good menu featuring local fruits, vegetables, pork, beef and chicken, along with wild caught fish.  Service is very knowledgable and attentive, though they seemed thinly stretched as it took around ten minutes before we were initially greeted by our server.  They feature a very good cocktail list, beer selection and bar menu, along with $5 food & drink choices in the bar area every Thursday from 5pm-close.  Their wine list is a bit pedestrian, with many of your usual suspects, but I see alot of value choices like Newton Chardonnay ($50), Babich Sauvignon Blanc ($39), Peter Lehmann Shiraz ($36), and Chateau Labat Haut Medoc ($48).

All in all, another satisfying experience, made even better with our own wine.  Make sure to take advantage of their Sunday/Monday BYOB and enjoy the Millenium Park fun!

Washington Wine Country

Washington is so diverse, it's hard to believe you can fit it all in one state!  You have rain forests, beaches and cliffs in the west, mountain ranges in the middle, and desert-like conditions in the east.  Over 60% of the population lives in or near Seattle, with the rest around larger cities like Spokane, Tacoma, and agrarian epicenters.  Washington is a leading state for agriculture in the US and third in liters of wine produced per year, only behind California and New York.

Washington contains ten American Viticultural Areas (AVA), which are regions where the grapes grown are influenced by certain climates and geographic features.  Nine of the ten are east of the Cascade Mountains and produce 99% of the state's wine grapes.  The largest is the Columbia Valley AVA, which covers about one third of the state and is shared with Oregon.  Seven different AVAs are contained within Columbia Valley: Horse Heaven Hills AVA, Lake Chelan AVA, Rattlesnake Hills AVA, Snipes Mountain AVA, Wahluke Slope AVA, Walla Walla Valley AVA, and Yakima Valley AVA, with a few more awaiting acceptance.  The Columbia Valley was accepted as an AVA first, and each of these areas were discovered to contain unique features separating them from one another.

Columbia Gorge AVA is just west of the Columbia Valley and also runs into Oregon.  It is the most diverse of all and is known as a "world of wine in 40 miles".  On the other side of the Cascades, surrounding Seattle, is the Puget Sound AVA.  Only 1% of all wine grapes are planted here, but the state's largest wineries call this home, such as Chateau Ste. Michelle, Andrew Will, Betz Family, Cadence, and Quilceda Creek.

Look for upcoming posts with the spotlight on each of these regions!

Washington Wine History

Washington Wine Month continues with a bit of Washington wine history.  So everyone knows that Washington has become one of the greatest wine producing states in the US, but how and when did it start?  Well, it began all the way back in 1825, when traders from the Hudson's Bay Company brought in the first vines to Fort Vancouver. 

Eventually, Italian and German immigrants brought in their own wines and produced wine in the 1860s and 70s.  Italians from Puglia brought in the Ottavianello varietal, which is related to Cinsault (a French Rhone blending grape).  This little known grape is no longer grown in Washington (though Cinsault is), but a recent indigenous grape revival has put it back into production in Puglia.  In the Ostuni DOC, wines are made up of no less than 85% of the Ottavianello varietal!

Wine production continued until Washington became one of the first states to begin Prohibition in 1916 and all Vitis Vinifera vines were lost.  After Prohibition, Concord grapes were planted, mainly by the Nawico and Pommerelle wineries, and used to create fortified sweet wine.  Finally, in the 1950s, Washington State University began to replant Vitis Vinifera vines (Grenache being the first) and test which varietals grew best in local climates and soils.  Some professors eventually banded together in 1962 to create what is now Columbia Winery, while Nawico and Pommerelle combined to form Chateau Ste. Michelle, and both began to produce premium wines. 

In the 1970s, Washington found a new home for Cabernet Sauvignon.  This grape brought them national acclaim, with Leonetti Cellar being the best example in 1978.  More notariety would come with Chateau Ste. Michelle being named Best American Winery in 1988 and five Washington wines making Wine Spectator's Top 100 for the very first time in 1989.  Today Washington has 650 licensed wineries and countinues to grow every year.  The state has a colorful wine past and a bright future!

WBC or Bust!

I'm always up for a challenge, and wineCHATr.com is putting it out there: 12 citizen wine writers are being given the opportunity to catch a free ride across Washington to attend the Wine Bloggers Conference.

I will now be writing about Washington wine for the next month plus to try to win my behind a seat on that bus!  I've been crazy about Washington wines for quite some time now and for many reasons: good quality, great value, wide range of varietals and numerous subregions.  So I will be sharing my enthusiasm with all of you about this great state for wine.  We'll run through the regions, producers, history and my favorite wines.  So sit back, put your reading glasses on, pop open a bottle and get ready to learn about Washington!

Open That Bottle Night 2010

Every year on the last Saturday of February is "Open That Bottle Night".  This is a night where you can take that special bottle of wine you've been holding for a special occasion and uncork it!  Enjoy it with a special someone, friends, family or by your self.  It doesn't matter what type of wine, where it's from or how much you spent on it, as long as it's special to you. 

This creative evening was started in February of 2000 by Dorothy Gaiter and John Brecher, wine critics formerly with the Wall Street Journal.  They've been celebrating it ever since, and though they aren't affiliated with the OTBN website, many stories full of special bottles and nights are listed.

Now here's a little about what the Windy City Wine Guy has in store for tonight:

I love to stay in with my family, open a bottle (or two) and cook.  I've resolved to give up all red meat and pork for Lent, so I will be making a fish dish tonite, Farfalle al Salmone e Piselli.  Start off with these ingredients: olive oil, butter, shallots, salmon (I like to use both smoked and wild filet), sweet peas, farfalle pasta (bowtie), tomato paste, heavy whipping cream, black pepper, salt and chili flakes.  It's a pretty simple dish and here's how I make mine:

1. Heat olive oil and butter in a sautee pan and add chopped shallots.


2. Add the filet of wild salmon.  It will break apart as it cooks.


3. When the salmon nears medium rare, add the peas and smoked salmon.


4. While this is cooking, bring hot water to boil with olive oil and salt.  Add the farfalle and cook for 7-8 minutes for al dente.


5. Add heavy whipping cream to sautee pan along with tomato concentrate.  Finish off with black pepper and chili flakes.


6. Combine and toss pasta with sauce.  Done!

For this I will be opening a bottle of '01 Poderi Aldo Conterno Barolo "Cicala".  Barolo wines come from Piedmont in the Cuneo province, just southwest of Alba.  They are made from the Nebbiolo varietal and produce wines which are lighter in color, but higher in acidity and tannin, and full bodied.  They typically have essences of earth, roses and tar, along with ripe red fruit flavors.  They react well with heavy sauces, fat and proteins, plus the acidity matches well with tomato sauce.  They were traditionally cellar aged for many years, to mellow the tannins and acidity, but new style producers have been making them a bit more ready to drink upon release, though it's still is better that they age.  Since the Cicala is an '01 vintage, I feel tonight is a great time to open it!  I will be sharing it with my wife and a few candles, while we eat and watch our baby.  Sounds like a great Saturday night to me!

Leave a comment about your OTBN plans or tell me about them on Twitter: @WCWineGuy.  Enjoy!

Women and Wine Lists: Take Charge!

I've worked in my share of restaurants where countless times you'll see a large group, mostly business diners, seated and presented a wine list.  If they aren't wise, they will hand the list to an individual (it should always be place in the center of the table), and it almost always ends up in the hands of a man.  Though it doesn't really mesh with current civil rights standards, it is unfortunately very normal and customary.  Now ladies- this is only one of many reasons why you should empower yourselves with wine knowledge and snatch that menu out of the hands of men!

Being able to order wine for a table can be construed as a courtesy, but it also demonstrates knowledge, position and power.  First off, you can display your knowledge of wine and impress your coworkers.  Secondly, you can show that you either deserve your current position or a better one because you can take charge.  Lastly, you can empower yourself, dissolve stereotypes, and order the wine that your group will enjoy.  Now let's get to some things you should know before you grab that list:

1. Have basic wine knowledge.  No one is saying you should know if Chateau Leoville-Barton is better than Chateau Pouget or the difference in vintages of Batard-Montrachet, but you should know the difference between Pinot Gris and Pinot Noir.  Know that you basically start with a sparkling wine with appetizers, whites with many soups and salads, and a deep red if everyone is going with steak.


2. Order enough.  Every "regular" wine bottle contains 750 ml- good enough for 5-6 people to get about one glass.  If your table is larger than 6, you have a couple options: order more than one bottle or go large.  Many restaurants carry bottles in larger formats (1.5 liters or more) which are perfect for large groups and cost less than purchasing two regular bottles.


3. Navigation.  Generally, wine lists are structured the same in regards to bottle selection.  They normally start with sparkling and white wines and then move onto reds.  These can then be subdivided by country (France, Italy, Australia), region (Burgundy, Tuscany, Napa), varietal (Chardonnay, Riesling, Merlot), or style (dry whites, fruity reds, full bodied).  Get your basic knowledge areas in all of these and you can navigate any list.


4. Ask for help.  Even the biggest wine afficionado asks for recommendations from their server or sommelier.  Make sure to give them as much info as possible: what you like, how much you prefer to spend, and what everyone plans on ordering.  Never hesitate to ask questions- it's your experience and your money (or your company's) so make sure you're getting what you want!  Also, remember that the wait staff works with the list daily and the sommelier tastes and orders all the wine- trust that they know what they're doing!


5. Find value.  If you're worried about overpaying for wine, you are in the wrong place.  Restaurants typically markup their wine 2.5 to 4.5 times the wholesale price in Chicago.  Knowing that, you have to pick the wines that are priced best wholesale.  These are typically off-varietals (Carignan, Pinot Gris, Zinfandel), off -regions (Rogue Valley, Sicily, Montsant), or value countries/continents (South America, South Africa, Spain).  You'll not only find good wines but good prices as well.

So start studying ladies!  Grab your Wine 101 books, surf the web (windycitywineguy.com!) and research.  Get that basic knowledge, take charge at the dinner table and at the workplace!

(image courtesy of flickr)

WCWG Team Up at Salon Pop!

Join yours truly and Garrett Popcorn at Maxine Salon for an evening of wine, popcorn, networking and socializing!  Follow us on Twitter for updates: @garrettpopcorn @maxinesalon @WCWineGuy

See you there!

The Arboretum of South Barrington: Uncorked from the Heart

The Arboretum of South Barrington is Chicagoland's newest outdoor playground.  You can dine, shop and play in the company of trees and gardens out in the 'burbs.  On Thursday, March 4th, you can also catch a special event: Uncorked from the Heart.  For $40 in advance ($50 at the door) you can experience wines from around the world and cuisine prepared from six Arboretum locations : Cooper's Hawk Winery & Restaurant, L'Eiffel Bistrot & Creperie, Gold Class Cinemas, Pinstripes, Ruth's Chris Steakhouse, and Acquisitions for the Home.  The evening starts at Pinstripes, an awesome space which features 18 bowling lanes, 10 indoor/outdoor bocce courts, outdoor patio and fireplace, Italian/American food and wine, and blues and jazz bands.  The fun moves from there to the other venues with shuttle service all night long.  Come out and enjoy an awesome suburban wine and food evening!

Wine Grapes and the "Dirty Dozen" Foods

I recently received an email from a reader asking about the "Dirty Dozen" of top 12 foods you should buy organic and how this affects wine.  Imported grapes are on the list at #10.  Vineyards can be sprayed by multiple pesticides and no matter how much you wash them, the contaminants have already penetrated their thin skins.  Another point to remember about this is that it does not only apply to imported grapes.  Domestic grapes are still on the EWG's Shopper's Guide to Pesticides (at #21).  Also, this applies mainly to grapes grown for food and juice.  As for wine, vineyards are normally maintained by the farmers following sustainable guidelines.  In Europe, the European Crop Protection Association keeps a close eye on both grape and wine production.  For those who use pesticides, testing is conducted to ensure they do not surpass the maximum residue level for contamination level.  In almost all cases, contamination is at zero after the wine is ready for bottling.  Australia has strict government guidelines as well. 

In the United States, I am sorry to say, it's business as usual.  It is up to producers, landowners and citizens to watchdog themselves.  I am proud to say that many Americans have stepped up to watch over their land and their neighbors.  Most realize that it's a small and beneficial change over to organic practices.  Large producers like Fetzer, Sutter Home and Frog's Leap took the plunge into organics to create a safer environment for their workers and for preservation of the vineyards and water supply.

My best recommendation would be to go with producers who use sustainably, organically and/or biodynamically farmed grapes ("green grapes").  European and Australian wines should be fine as well.  Unfortunately, due to the lax regulations in the US, I cannot vouch for our producers who don't use green grapes.  Visit producer websites, research or contact them for more info.  After all, it's your health, your money and your wine experience!

Chicago Semifinalists for James Beard Awards

The Semifinalists for the James Beard Foundation Awards 2010 have been announced and the list is littered with Chicago establishments and professionals.  It's always exciting to see how well Chicago does with these awards and to bask in the fame that is given to our culinary scene. 

Now for those of you who don't know, the James Beard Awards are a BIG deal.  They've been called "The Oscars of the food world," by Time magazine.  They are named after one of the biggest names in American culinary history, Mr. James Beard.  Mr. Beard was born in Portland, Oregon, in 1903.  His mother ran a boarding house and began an 81 year culinary journey into American food.  He was dubbed "dean of American cookery," by the New York Times.

Now let's get to our Chicago nominees:

• Outstanding Restauranteur: Donald J. Madia (Avec, Big Star, Blackbird, The Publican, The Violet Hour) and Richard Melman (LEYE).


• Outstanding Chef: Jean Joho (Everest) and Paul Kahan (Blackbird)


• Outstanding Restaurant: Les Nomades and Spiaggia


• Best New Restaurant: Cibo Matto at the Wit and Pelago at Raffaello Hotel


• Outstanding Pastry Chef: Mindy Segal (Hot Chocolate)


• Outstanding Wine Service: Alinea and NoMI at Park Hyatt


• Outstanding Wine and Spirit Professional: Brian Duncan (BIN36) and Alpana Singh (LEYE)


• Outstanding Service: Alinea and Spiaggia


• Best Chef, Great Lakes: Michael Carlson (Schwa), Curtis Duffy (Avenues at Peninsula), Koren Grieveson (Avec), Bill Kim (Urbanbelly), Chris Nugent (Les Nomades), Arun Sampanthavivat (Arun's), Bruce Sherman (North Pond) and Giuseppe Tentori (Boka)

The finalists will be announced on March 22nd at the Palace Cafe in New Orleans leading up to the Media Awards presented May 2nd and the James Beard Foundation Awards given out on May 3rd.  Good luck to all Chicago Semifinalists!

13th Annual Grand Chefs Gala

So every year in Chicago, the Cystic Fibrosis Foundation (CFF) gathers the city's best chefs together to create their signature dishes at the Fairmont Hotel's Grand Chefs Gala.  The chefs are also honored with the Jean Banchet Awards for Culinary Excellence- the only Chicago-based awards for culinary arts and expertise.  For a charitable donation you can enjoy not only the awards, but also cocktails and hors d'oeuvres, a silent auction, a three course meal, dessert buffet and dancing.  The 2010 event was held on Friday, January 29, and though I was unable to attend, Windy City Wine Guy was able to send it's first guest writer!

J'nai Gaither is a food and wine afficionado who experiences new and fabulous restaurants and wine tastings on a frequent basis.  Her goal within 2 years is to own land in Argentina and make wine on her own personal vineyard.  She aspires to be able to play golf and drink wine all day!  This past year she has served of the Gala Committee of the Grand Chefs Gala for Cystic Fibrosis and continues to involve herself in the exhilarating realm of Chicago's culinary landscape. 

Here is a bit about her experience at the Gala in her words:

The Fairmont Chicago and the Cystic Fibrosis Foundation held the 13^th annual Grand Chefs Gala  on January 29, 2010. The black tie Grand Chefs Gala is a fabulous event which also simultaneously holds the Jean Banchet Awards for Culinary Excellence. The event began with a cocktail hour in an upstairs ballroom of the beautiful Fairmont Hotel. Over 30 chefs set up tables and cooking stations to offer guests hors d'ouevres to introduce them to the tastes of their respective restaurants, and to whet their appetite for the three course dinner to follow. Food at the cooking stations ranged from the relatively simple (i.e. “sushi” roll made up of all fruit from Bistro Dragon), to the downright exotic (i.e. veal heart with frisee and truffle oil). But it's obvious you'd get that depth of range at a prestigious culinary event!

 The bars, of course, served glasses of some of the best wine around, and because the theme of this year's event was Green for Life, they served signature “Greentinis”--yummy green drinks made of Agave nectar, lime juice, limeade, and club soda. The drinks were festive and apropos for the occasion. Also apropos for the occasion was the décor. Again, because the theme was Green for Life, each table's centerpiece was a floral/foliage piece of twisted branches and recycled paper flowers which seemed to grow organically from the table. The stage that the emcees shared also reflected the green theme  of  tree branches and flowers. Green foliage danced along the walls, ceiling and tables thanks to a projector which helped to set the scene. It was a truly a beautiful setting for this event to take place.

 ***Cystic Fibrosis mainly affects the respiratory system, and clean, or “green” air would help make those affected with CF breathe easier. This is one of the reasons why the theme was “Green for Life.” In other ways, we tried to make the event as “green” as possible. All programs and menus were printed on recycled paper; we cut down on the use of paper used for the event by sending out electronic invites to the “chef's social” and save-the-dates. An environmentalist would've been proud.

 Since the Gala was all about the food, check out the three course menu. The soup course was very interesting. It was a creamy porcini mushroom and smoked barley soup. Yes, it was slightly “creamy” but I would also say it was almost paste-like. It wasn't a turn off, however. The color and texture both fit in with the green theme. One might say its look was akin to a mud paste, but it was very good, nonetheless. The salad course was even better than the soup! Had some of my favorite elements in a salad—fresh, green leaves and sweet, delicious fruits. The salad was comprised of arugula, fennel, apples and pomegranates with mandarin orange and vanilla vinaigrette. Now, the entree was the best of all—garlic and parsley crusted filet mignon with cassoulet stew, and baby carrots and leaks poached with olive oil and mustard demi-glace. When you're at a food event to honor culinary creativity, you're going to experience some of the best food around! What a yummy food adventure—and just in three short courses!

 So, what were the categories, and who won the Jean Banchet awards?

Best Catering Co: Blue Plate

Best Sommelier: Scott Tyree of Sepia

Rising Chef: Michael Sheerin of Blackbird

Rising Pastry Chef: Stephanie Prida of Blackbird

Best Neighborhood Restaurant: Piccolo Sogno

Best Fine Dining: Paul Virant of Vie

Celebrity Pastry Chef: Cindy Schuman of Sepia

Celebrity Chef: Rick Bayless

People's Choice Award: Curtis Duffy of Avenues

It was an honor to have Jean Banchet himself, who often doesn't make it to the Gala, introduce the distribution of the awards.

 ***Some of the live auction highlights included a trip to the Canadian Rockies with stays at the Fairmont Chateau Whistler and Fairmont Banff Springs; shopping and cooking with Chef Brad Parsons of the Fairmont Chicago. Since we're in a recession, many of the auction items unfortunately didn't receive the price at which they were valued, so the auctioneer switched to Dutch auction, in which the asking price is thrown out first, but instead of increasing in price, if no one wants to pay asking, the auctioneer asks for lower pricing.

 The night ended on a sweet note.  Dessert stations were set up outside of the ballroom by acclaimed pastry chefs such as Sarah's Pastries & Candies; blood orange/champagne gelato from Via Gelato; homemade caramels from Katherine Anne's pastries, etc. The food was abundant at the Grand Chefs Gala and some of our culinary favorites were on display at this food museum, so to speak. All in all, a successful night which helped to raise approximately $300,000 for the Cystic Fibrosis Foundation.

Windy City Wine Guy and readers, thank J'nai for her insight into one of Chicago's greatest culinary events.  She seems to be on her way to reaching great heights in the culinary and wine scene.  I would encourage anyone else who would like to share their views to contact me (windycitywineguy@gmail.com) as a fresh enthusiastic outlook to the wine scene is always welcome!

Current News: Juicy Wine Company, Drinks Over Dearborn

A whole lot going on with the Chicago wine scene right now (as always!) and here's the latest scoop on two places: Juicy Wine Company and Drinks Over Dearborn.

Juicy is supposedly close to being sold according to co-owner, Rodney Alex.  They've been in operation for about 3 years now on 694 N. Milwaukee Ave., and will be sold to current manager Chris Dunstatter and friend Chip Dudley.  A remodeling is in order, along with a new name, more selections, earlier retail sales (11am) and a parking lot patio.  They will also be applying for a 4am license.  Good luck to the prospective new owners and Rodney on his new venture: a Juicy wine project in Anderson Valley.

As for Drinks Over Dearborn, owner Kyle McHugh is starting his 500 Benjamins or Bust campaign.  The establishment has been open for about 1 year on 650 N. Dearborn, 2nd floor, and due to our current economic instability, is in a bit of their own.  McHugh is seeking 500 customers willing to open an account with at least $100 and is giving the following benefits:

• 5% discount on merchandise


• 10% off classes


• special events/offers for the 500

On February 27th there will also be a live 24 hour webcast telethon featuring Kyle and his wife, along with friends and volunteers performing and manning the phones.  If this works, it will give Drinks Over Dearborn enough operating capital to operate for 6 months and have a real shot at making it past the economic woes.  If not, Kyle has vowed to return the "Benjamin" pledges and close shop on March 5th.  If you are a fan of entrepreneurs and see the value in supporting a small shop which features over 400 hand selected items and classes, then jump in on the fun, lend a hand and your Benjamins!