Making the Perfect Sangria

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

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

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

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

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

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

(Photo courtesy of flickr)

A Toast to Valentine's Day-Wine and Chocolate

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



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

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

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

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

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

(Image 1 courtesy of flickr)

Chinese New Year and Wine

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

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

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

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

Life of the Vine and Its Fruits

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

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

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

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

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

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

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

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

(Image courtesy of Flickr)

Eno Anniversary Ending in Blind Taste Prize!

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

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

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

Tips to Blind Tasting Wine

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

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

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

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

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

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

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

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

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

New Year's Celebration: Champagne Splurge

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

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



Here are five great valued Champagne choices:

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


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


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


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

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

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


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


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

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

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

Enjoy the Champagne and enjoy New Year!

(Image courtesy of flickr)

Gary Vaynerchuk on Today Show for Christmas

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

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

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

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

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

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

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

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

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

Wine and Oxygen

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

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

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

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


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


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


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

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

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

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

Make Wine and Beer in Chicago at Bev Art

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

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

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

Bears NFL Football-Entertaining Tips For a Night In

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

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

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

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

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

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

Sweet vs. Dry vs. Fruity

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

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

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

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

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

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

(Image courtesy of Flickr)

Beaujolais Nouveau Phenomenon

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

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

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

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

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

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

Turn Bad into Good- Vicktory Dog Wines

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

Newman's Own

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

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

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

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

Which Wines Represent the Candidates?

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

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

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

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

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

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

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

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

(Image courtesy of Flickr)

How to Build Your Wine Collection

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

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

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


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


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


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


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


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


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

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

 

(Image courtesy of Flickr)

Cork and Alternative Bottle Enclosures

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

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


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


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


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


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


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

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

(Image courtesy of flickr)

What is a Sommelier?

Most Chicago restaurants employ some form of sommelier(s) to help guests with beverages, mainly wine, as well as pairings.  But most consumers do not know exactly what a sommelier is or what they do.  Since the Windy City Wine Guy is a sommelier and has been in the Chicago restaurant scene for quite some time, I have decided to give you the scoop.

 A sommelier (somm), as defined in the dictionary, is "A restaurant employee who orders and maintains the wines sold in the restaurant and usually has extensive knowledge about wine and food pairings."  This used to, and recently has expanded to include other beverages, including beer, sake, spirits, and non-alcoholics. 

According to my experience, this definition barely scrapes the surface of a sommelier's responsibilities!  A somm is in charge of every beverage a restaurant carries- from teas to liqueurs.  And this should be done in congruence with the chef, menu, and theme.  The somm is also in charge of everything pertaining to the beverages: storage, glassware, equipment, cleanliness, inventory, budget, sales figures and projections, promotions, and implementation of staff wine/bev education- if the staff doesn't know about the product, how can they work with it?!

There is also the issue of "floor time".  This is when the restaurant is open, and much of the somm's time is taken up attending to the guests and aiding waitstaff.  This is possibly THE most important function- the guest comes first!  There is no ego, no snobbery, and no cheap sales tactics.  Your best somm's can speak with any guest, get to what they want, and surpass satisfaction.  Some guests may be looking for the best wines, some may be looking for the best value- READ and RELATE to the guests.  If a somm can do all this, they will instill trust in themselves and the restaurant while winning over the guest.

It should also be known that a sommelier can learn through study, On the Job Training, and/or classes.  You can be both a sommelier through job title and a sommelier through certification (though not necessary).  The certifications are great to have, and each gained are accreditations and accomplishments, but nothing beats experience.  If you have the time and are interested in becoming certified, I found that both the Court of Master Sommeliers and International Sommelier Guild are reputable and worthy.

(Image courtesy of flickr)