Halloween Wines

Halloween is a festive time, for both children and adults.  Children get Dots, Twizzlers, and Wachamacallits, so what do adults get?  It's time to delve into some tasty beverages fit for your favorite Halloween party!

Armida "Poizin": This is a full bodied blend of Zinfandel and Petite Sirah.  A bold wine with sweet ripe fruit flavor, it is a perfect fit after you just bobbed for apples.  Plus the fact that it comes in a coffin, makes it perfect for the season.  I've seen it sold in three pack online for $56.99, so I would imagine it sells for about $20 per bottle.

Ghost Block Cabernet Sauvignon: A wine this good could drum up the spirits at your party.  The wine and vineyard it comes from is named for the Pioneer Cemetery which it borders.  Locals say the vineyard is haunted by the ghost of  the valley's first planter, George C. Yount, as he looks over the fruit of his labor to this very day.  The wine itself is full of berry fruit and chocolate flavor, and is available for around $65 per bottle.

Orin Swift "The Prisoner": This could be one of the most popular wines I've ever sold, and it is perfect for the party.  A complex blend of mostly Zinfandel, with Cabernet Sauvignon, Syrah, Petite Sirah, Charbono, and Grenache added, the wine and label artwork is sure to capture your guests.  The wine is available for around $35 per bottle.

Casillero del Diablo Wines: The "Cellar of the Devil" carries a wide variety of affordable value wines, priced around $10 per bottle.  18 different wines are produced by this label, anything from Viognier to Carmenere. 

Toad Hollow "Eye of the Toad" Pinot Noir Rosé: What party would be complete without some witch components?  This one is a bit lighter, but will wow the crowd with it's pink fruit flavor.  Available for around $12 per bottle.

Doc's Draft Hard Apple Cider: This is a mega award winning cider, with big apple flavor.  I don't see how any Halloween party could be complete without this beverage.



Make sure to enjoy these holiday pairings, and let me know about your parties.  Trick or Treat!

Cheese and Beer at Goose Island Brewery

Recently I was invited to a beer and cheese matchup being held at Goose Island Brewery.  Most people think of wine when it comes to a beverage and cheese pairing, but beer also makes a perfect compliment.  Beers have weight and efferevescence, and flavor profiles can vary from dry hoppy to sweet, along with spice components.  Now, onto some beer and cheese.

The cheeses were brought to us by Neal's Yard Dairy, a cheese vendor out of London, England.  They carry over 60 cheeses, most from the United Kingdom and Ireland, but also some from Italy, France, Greece, and the United States.  We were each presented a plate with two washed-rind cheeses, two cheddars, and four blues.  They were paired off with four different beers.  Here is how the pairing went:

1. Goose Island Willow St. White Ale with Ogleshield and Ardrahan.  The white ale was light and refreshing, with a touch of orange peel and coriander spice flavor.  A fine pairing with the washed-rind cheeses.  Ogleshield is made near Cadbury and has a slightly sweet taste and finish of orange peel.  Ardrahan is made in Kanturk, southwest Ireland, and is full of smokey and nutty flavor.


2. Goose Island Rye Pale Ale with two separate milk harvest Montgomery's Cheddars.  The Rye P.A. had full bitter flavor with some rye spice.  The difference in the harvests for the cheddars was apparent, as the first was grassy and light, while the second was sharper with a bit of horseradish taste.  Depending upon when and where the livestock eats, there can be flavor differences in any cheese.


3. Goose Island Matilda with Strathdon and Colston Bassett blue cheeses.  The Matilda is a Belgian style pale ale with a full, dry, yeasty texture.  I do not think this was the best pairing to go along with the strength of blue cheese- could have used a weightier, darker ale.  The Strathdon was extremely flavor, with the distinct odor and flavor of corn.  The Colston Bassett was very smooth and mild, and made with a vegetable rennet.


4. Goose Island Fleur with Colston Bassett and Stichelton.  The Fleur was made in the same style as the Matilda, but also infused with hibiscus, adding floral sweetness.  This was a pretty beer, but, again, a beer I would not ideally pair with blue cheese.  This Colston Bassett was made with animal rennet, and was easily my pick as the best blue of the day.  It was not just salty and intensely flavorful, but also had a touch of smoked pork on the palate.  The Stichelton was the only organic cheese we tasted, and was easily the most complex.  It had the sharpness of cheddar, salty flavor of blue, and a tasty outside rind.

This was a great experience, and I look forward to more cheese pairings.  I was also reintroduced to Goose Island's new local menu, comprised of awesome seasonal selections made mainly from local farm product and fresh seasonal components.  If you make your way out to the brew pub, let me know which pairings you went with, and how they worked together!

4th of July Wine Picks

So the 4th of July weekend is upon us and now it's time to add the finishing touches to your shopping list.  Whether you are grilling, BBQ-ing, cooking in, or ordering out, these are some sure-fire picks to please all palates.



We are going to start off with a couple of good rosé wines.  Now you have to have a sparkling choice, since it is a holiday.  And for that I choose the Mionetto "il" Rose NV ($9.99) sparkling wine from northeastern Italy.  It has a great nose full of raspberry, along with minerality, bing cherry, and light crisp bubbles.  Great with almost any food options.  I also chose a still rosé, the 2008 Gustave Lorentz "Le Rosé" of Pinot Noir ($10.99) from Alsace.  A bit more depth and fruit flavor, it is light enough to enjoy on a hot sunny day- and very versatile with food.





Moving along, we may have some guests who think of sparkling or rosé as a bit "phoo-phoo".  These next cool picks aim to please.  2008 Tabali Viognier ($10.99) has honey citrus, peach, fresh herb, and creamy texture- excellent with fried foods.  For another honey toned wine, we have the 2007 Simonsig Chenin Blanc ($10.99) from Stellenbosch, South Africa.  This wine is packed with tropical flavor and complexity.  Next we move to 2007 Leitz Dry Riesling ($14.99) from the Rheingau in Germany.  Apricot, lime, and a floral nose are enough to tackle most spicy dishes.  For the ultimate summer wine, try the 2007 Puiatti "Zuccole" Pinot Grigio ($16.99) from Friuli.  This version has a bit more weight than your usual, with apples and pears, perfect with anything from seafood to spice. 

No party would be complete without beer, and my choice is the North Coast Brewing Co. Blue Star Wheat Beer.  There might be nothing more refreshing on a hot summer day than an ice cold wheat beer, and this one packs light hops and citrus fruit flavor.  Stick it in the cooler and enjoy the food and fireworks.

For those that need some red wine, I would choose to go with wines packed with fruit, so off to Australia.  Red Heads Studio presents 2005 Barrel Monkey Shiraz ($16.99).  Full of red rich fruit and light spice.  For a bit more, try 2006 Kilikanoon Killerman's Run Shiraz Grenache ($18.99) blend.  Charred red fruit and chocolatey coffe flavor on this well balanced wine will make it the hit of the day.  Both wines are the perfect complement to BBQ and sauces.

No matter what you pick, I hope you all enjoy your holiday, and stay safe.  As for me, I will be indulging in Rib Fest '09 in Naperville!

 

(image courtesy of flickr)

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)

April Eno-Versity with the Windy City Wine Guy

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

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

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

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


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


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


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

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

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

See you there!

Sparkling Wine 101 Event

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

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

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


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


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

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

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


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


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

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

World's Best Nachos Paired with Wine and Beer

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

WSET Advanced

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

Here is what you are going to need:

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

Old El Paso

), your favorite hot sauce (I use

Valentina

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

El Milagro

).

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

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

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

Great Lakes Brewing Co.

Commodore Perry IPA

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

Big Love

.

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

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

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

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

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


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


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

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

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

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


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


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


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

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

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

Picking that Special Beverage: 1 Year Anniversary

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

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

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

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

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

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)

Christmas Dinner with the Windy City Wine Guy

The celebration of Christmas has always been a tradition in the Bottigliero household, so we were at it again this year.  We normally have a seafood extravaganza on the eve of Christmas, but this year it was postponed until after Santa Claus visited due to the Windy City Wine Guy's work schedule.  So with wife and family, it was time to open some wine etc. and dig in.  Now let us check out the menu.

My wife and I began prepping early while watching A Christmas Story- I cannot make it through the holiday without seeing Ralphie!  I believe it is an old Italian tradition to drink a bit while you cook, so I opened a great morning beer choice, Blue Moon Belgian Ale (my wife's favorite) and got to work:

• Spinach Ricotta Lasagna.  I did this the easy way.  I created a cheese blend out of fresh ricotta, one egg, oregano, and spinach.  I boiled lasagna noodles and laid them flat in a baking dish, spread the cheese blend atop, created another layer by adding more noodles and spread more cheese.  The top was finished with more flat noodles, some organic tomato sauce, and shredded mozzarella.  Cover that with aluminum foil, pop it in a 350 degree preheated oven for an hour, and you are done!


• Butter Garlic Shrimp.  I bought U16-U20 shrimp (16-20 shrimp count per pound), peeled them (used the shells to create a shellfish broth), placed them in a baking dish with a half stick of butter, chopped garlic, and beer.


• Mussels in White Sauce.  I placed olive oil and chopped garlic in a frying pan.  Then I put in the mussels.  While they were opening, the sauce was created: shellfish stock, white wine, chopped leeks, chili flakes, salt and pepper.  Place the mussels in a bowl and pour the sauce atop.

My wife made an arugula and heirloom tomato salad along with Christmas cookies and we were set!  

While I was cooking, I opened a bottle of Domaine Wachau Riesling.  I love dry Austrian Rieslings for their stone minerality and lime essence, and this one performs every time.  Then, my brother Anthony came over with a couple of wines he selected (with a bit of WCWG guidance!).  An old favorite from my Thanksgiving pairings to start the toasting was the Domaine Chandon Riche, an Extra Dry sparkling wine with a bit of Muscat for added sweetness.  The sparkling and Riesling were great with the salad and seafood.  We eventually opened the 2007 Mollydooker "The Scooter" Merlot to go with the lasagna and the rest of the evening.  It was dark and fruity with soft tannins and a lengthy pleasant taste.  This lasted us through Wii activities and Monopoly, until I eventually had to have a bit of aged rum. 

A great evening with family, food, and beverage in the comfort of home.  Hope these pairings and recipes help with future endeavors!  Tell the WCWG all about it!

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!

Thanksgiving Holiday Wine Pairings

Thanksgiving is on the way, which means family, turkey, lots of side dishes, and pumpkin pie.  These are staples of our American holiday.  But where there is food, there is drink, and the Windy City Wine Guy is here to help you with your holiday pairings.

First thing to remember, a perfect pairing can be difficult because there are so many dish options at a Thanksgiving dinner.  Even a turkey can be difficult because the white meat is so different from the dark meat.  I always love a challenge, so I have selected some beverages which will be perfect pairings, and others which are more versatile.

Perfect pairings for the turkey:

2007 Ponzi Pinot Gris and white meat- this wine has great body, spice, and fruit.  Vanilla, clove, and almond accompany sweet golden apple and melon.  This was fermented and aged in stainless steel, but allowed to undergo a partial malolactic fermentation, giving a rich and creamy texture.  Perfect for lean white turkey meat.  I have seen this available at stores for under $15.

2005 Rivetti La Spinetta Barbera d'Asti "Ca' di Pian" and dark meat- the perfect match for fatty meats is a wine with crisp acidity and good tannic structure.  Ca' di Pian has both.  It also has lush cherry, plum, and gamey notes.  I love this Barbera.  It is available at most stores for under $20.

Now we can get into more versatile beverage options.

Elysian "Night Owl" Pumpkin Ale- there is a consensus that this Washington brewery makes the best pumpkin ale.  It has a great orange color to accompany pumpkin and spice- nutmeg, ginger, cinnamon.  The body is medium and creamy.  These flavors mix well with most Thanksgiving spreads.  This beer can be hard to find and is only available in 22 oz. bottles, so try Dogfish Head Punkin Ale, made by a Delaware brewpub.  A fuller style with the same flavor profile and widely available in Chicagoland.  Four-paks are $9.99.

Domaine Chandon Riche- this sparkling wine has all Champagne varietals (Pinot Noir, Pinot Meunier, Chardonnay) plus some Muscat.  These varietals rend a full and well rounded wine and the Muscat adds a touch of richness.  Perfect and versatile, and under $20.

Red Burgundy varietals- Pinot Noir and Gamay.  These wines have red fruit flavor and crisp acidity which makes them versatile beverages at the dinner table.  2007 O'Reilly's Pinot Noir has some good body and spice-always my big value choice at under $18.  For Gamay, you have to buy Beaujolais, and Georges Deboeuf is the best.  2008 Deboeuf Beaujolais Nouveau is an easy drink under $12, while his Moulin-a-Vent has more tannin and spice from its oak aging for under $15.

2007 Seghesio Zinfandel- if you want more body and juicy fruit, go for the zin.  Structure, spice, ripe fruits, and oak flavors are all a part of this rich and festive wine.  It will handle any food this holiday can throw at it!  WCWG loves this wine for $20.

2006 Valter Barbero "Serena"- for the sweet wine fans.  Based on the brachetto varietal, this Italian semi-sparkling (frizzante) pink wine is refreshing with strawberry and raspberry flavors.  The fruitiness is the versatility.  Under $10.

These beverages are sure to give you and your family the perfect compliment to a traditional American holiday.  I wish you the best of holidays and look forward to your feedback.

(image courtesy of flickr)

Windy City Wine Guy/Gals' Guide Tasting at Binny's

Windy City Wine Guy and Gals' Guide teamed up to sponsor Wine 101 at Binny's and it was truly a success!  Basic knowledge was given along with a tasting of four different wines, three cheeses, and chocolate.  This was my first instructional tasting on a large scale and it turned out to be a complete thrill.  The questions were fast and furious but WCWG was able to give answers and knowledge to over 20 budding wine fans.  I was taken with the enthusiasm and curiosity of the bunch- the class actually went almost an hour over schedule and we managed to close the place down!

I picked out the wines and paired them with cheeses and chocolate:

• 2007 Mount Nelson Sauvignon Blanc with Boucheron- the wine's crisp acidity matched perfectly with this French Loire goat cheese.  The lively citrus, gooseberry, and oily texture coated the mouth perfectly. 


• 2005 Beringer Napa Chardonnay with Chatelain Brie- this wine had a buttery, creamy feel to go perfectly with this creamy cheese.  Ripe gold apple and toast flavors exude from it's medium body.


• 2007 O'Reilly's Oregon Pinot Noir with Tomme Savoie- the earth tones and smooth acids paired well with this earthy sheep milk selection.  Bright red fruit, pepper, and cinnamon were a part of the long finish from Oregon's greatest wine value.


• 2006 Bonterra Mendocino Cabernet Sauvignon with Michel Cluizel Mangaro Chocolate Noir- rich dark fruit, firm tannin, and vanilla complemented the dark chocolate well.  Bonterra makes great organic wines for everyday use, value, and enjoyment.

I want to thank Binny's South Loop staff (especially Juan and Elaine) for all the help.  And thanks to all students for the ample participation- I look forward to seeing you all again and putting on more classes and tastings!

Terredora di Paolo Aglianico 2006

A southern Italian wine made by Campania's largest wine producer and vineyard owner.  Terredora takes pride in reintroducing the world to local ancient varietals, all of which were the best of the Roman Empire.  Aglianico is the best red varietal that the south of Italy has to offer.  Priced at $11.99 from Caffe Roma in San Francisco, this wine produced.  There was deep dark color, leading into a dark red fruit which was complimented by spice and toasted tones.  The wine was tight and benefitted from time outside the bottle (WG 88pts.).  Was great with our spinach and homemade meatball pizza from Pizzelle di North Beach, San Francisco.

Wine with Fast Food? Who Knew!

Good healthy eating keeps us vibrant and in shape.  But most people, including the Windy City Wine Guy, love to splurge every once in a while and delve into some fast food.  A good, cold beer always goes well in most instances, but wine can enhance and be affected by fast foods.  I recently read a great article about beer pairings and my brother-in-law sent me an email link on choosing the right wine with fast food.  Now its time for some of my personal favorite pairings..

1. Pizza.  There are many styles and Chicago has some of the best.  For delivery try Phil's.  This pizza has thinner crust and go for the sausage.  I pair this with Falesco Vitiano ($8.99).  Dining out I love Salerno's on Grand.  A killer spinach ricotta pizza with tangy tomato sauce paired with Mastroberardino's Lacryma Christi Rosso from Campania, Italy- the birthplace of pizza!


2. Cheeseburger.  Hands down best fast burger in town- Portillo's.  For me it's a double bacon from Ontario and Clark drive thru.  Cabernet Franc, ala Miles' burger and $2.5k/bottle bev choice '61Cheval Blanc in Sideways, and rich Merlot can cut through the grease and cheese and mingle with the flavor.  I choose Colombia Crest Grand Estate Merlot ($8.99).


3. Breaded Fried Chicken.  Harold's Chicken Shack #62 on Wabash serves great chicken.  The biggest difference between them and the others is chicken is cooked to order in beef/vegetable oil mix for added flavor.  Paired with a yeasty traditional method sparkling wine like Domaine Chandon ($14.99) is fried bready heaven!  Get some okra and watch the hot sauce- those bubbles could flame you up!


4. Fried Seafood.  Lawrence's Fisheries on Canal is open 24/7 offering anything from the best breaded shrimp to frog legs.  I'm going with a big white here- Yering Station Chardonnay ($11.99).  The slight oak will mingle with breading while the fruit and acidity accompanies cocktail sauce.  Get the breaded mushrooms while you're at it.


5. Hot Dog and Fries.  It doesn't get much better than Hot Doug's.  Want more substance?  Come on Fridays and Saturadays when the fries are cooked in duck fat!  For the rich fat, go for a Pinot Noir- Buena Vista ($17.99) from Carneros.  The acidity and light tannins will mingle with the fat and goes well with sausage.  The fruitiness will accompany celery salt and mustard.  Bon apetit.


6. Gyros.  Rodity's in Greektown is great and accessible, but I love Kings and Queens in Berwyn.  I enjoy Penfold's Koonunga Hill Shiraz ($7.99).  Shiraz is perfect for lamb plus the natural acidity will go well with the tomatoes and onions.  The rich tzatziki sauce will mingle with the oaky fruit- make sure to ask for extra on the side please.


7. BBQ.  The range of sauces used for BBQ food is wide with descriptions of sweet, tangy, zingy, spicy, etc.  Watch the sauce for the pairing.  All the meats are smokey and rich so a full racey white (Cote du Rhone Blanc) or fruity red can go well.  I love The Patio Restaurant on Harlem.  A chicken/rib combo with the juicy and lightly spiced Gascon Malbec ($9.99) is perfect.  Also love Pilsners with BBQ(oops!).


8. Mexican.  This cuisine can get spicy so you have to watch the pairing even before the hot sauce.  Arturo's Tacos has some of the best and is open 24/7.  I love the al pastor tacos and burritos add avocado is excellent.  They have two sauces: a mild green and spicy red.  For lighter spice pair it up with dry and fruity Bastianich Rosato ($13.99) and hot spice go for sweeter Milat Chenin Blanc ($18).  Sometimes Taco Bell comes into play and I love my Nacho Bellgrande.  Same wines apply- Milat with Fire sauce!


9. Thai, Chinese, and Indian take-out.  A lot of options in Chicago and I love Ma & I on Michigan Ave.  Spicy Pad Thai dishes paired with Gustave Lorentz Gewurztraminer ($11.49) and it's sweet fruit and light spice are perfect.  This wine pairs well with sweet n sour, curry, and hot dishes from Eastern Asia.  Try Gustave's Pinot Gris and Riesling with the cuisines as well.


10. Italian Sandwiches.  There are two kind- hot and cold.  Hot sandwiches include beef, sausage, breaded steak and chicken, egg and pepper, and meatball.  Cold sandwiches are deli meat selections.  They can have hot and sweet peppers, cheese, oil, and/or tomato sauce on them.  Hot sandwiches are best at Ricobene's(Breaded Steak), Freddie's(Chicken Parm and Combo), Portillo's(Big Beef), and Panozzo's(Meatball).  Pair any and all of these up with Sangiovese: Caparzo Rosso di Montalcino ($17.99).  Deli sandwiches are best at Fontano's- try the Big "I", add oil, no mayo.  Pairs great with Feudi di San Gregorio Falanghina ($14.79).

 What's your favorite fast food spots and pairings?  Let the Windy City Wine Guy know!

(Image courtesy of Flickr)

Tips to Wine/Food Pairings

There are many easy tips to help you be a winner every time you pair food with wine.  I have broken these on many an occasion and the results were good, but following a simple rules will have a great effect on any dining experience.

1. Watch the Spice!  Eating foods that are spiced, seasoned, hot, or salty need fruity wines.  Tannins, oak, and high alcohol content will kick up the heat and ruin the experience.  For whites go Alsatian: try Rhine Reisling, Gewurztraminer, or Pinot Gris.  For reds go light: Gamay or Pinot Noir.  You also can go with dry rose.


2. Rich and Fat.  Rich, fat dishes should go with heavy, full wines.  Try Viognier, Chardonnay, Cabernet Sauvignon, Zinfandel, or Syrah.


3. Acidity, Acidity.  Foods and sauced higher in acid: tomato, citrus, vinegars, and canned or bottled vegetables can be cut and pair well with higher acid wines.  Try Sauvignon Blanc, dry Reisling, or Pinot Grigio for whites and Pinot Noir or northern Italian red varietals like Barbera and Dolcetto.


4. Sauced.  In most cases, it is best to pair the wine with the sauce.  Lighter sauces with lighter wines, ie. lemon caper sauce with Pinot Grigio.  Heavy sauces with fuller wines, ie. bordelaise sauce with Cabernet Sauvignon.  If there is a wine used to make the sauce, pair that same wine with the meal.  Please use quality wines for cooking and a different, higher quality wine for the meal people!


5. Animal Protein.  Pair the proteins with the body of the wine.  Lighter meats with light to medium bodied wines, ie. salmon with Pinot Noir, roasted chicken breast with Gruner Veltliner.  Heavier meats with medium to full wines, ie. pork loin with Chardonnay, sirloin with Malbec.


6. Regional Approach.  If you are cooking a regional recipe, try a regional wine.  Tuscan cuisine with Chianti, grilled Australian lamb with Shiraz, etc.  Older cuisines were created to go with traditional styles of wine and varietals.


7. Sweets.  The sweetness of a dish should be less than that of the wine.  Sweet BBQ sauces with Zinfandel, light carmelized sauces with Madeira, cherry sauce with Ruby Port are a few examples.


8. Don't Over-Do It!  Balance is key.  Do not let the meal overpower the wine or vice versa.


9. Light to Full.  When having multiple courses, progress from lighter to heavier wines.  Open a bottle of Sylvaner for your spinach salad with goat cheese then try some Barbaresco with the veal chop.


10. Know What You Like.  Make sure you pick out wines you enjoy, not wines that are picked by magazines, scores, or marketing.  You are sure to enjoy any meal if your favorite wines are involved!

This can be fun.  Try these combos reply with any new ones or questions!

(Top Image Courtesy of Flickr) 

Cigars with Wine

Even with the no-smoking trend happening in the big city restaurants and bars, there are still those of us who like a good cigar every once in a while.  There are many reasons for having a cigar: enjoyment, celebration, taking time to relax, taste, etc.  Whatever your reason may be, there are a few things which go very well with cigars, and a majority of them have to do with grapes.  Most people like to have some brandy, Cognac (any VS Cognac will do), or Grand Marnier (an orange peel flavored liquer made from cognac).  These are made from grapes grown around Cognac, France, and they are great distilled beverages to have with cigars.

 

Wines are great with cigars also.  There are some tricks to know when dealing with a product as delicate as wine when it comes to such a strong pairing as a cigar. 

1. Red.  You have to stay red.  White wines will not do for this one.


2. Strength/harmony.  Pick varietals which are not only strong, but also may include some comparable flavor profiles.  Cabernet Sauvignon has tobacco and chocolate, Syrah has pepper and spice, Zinfandel is rich with cacao, and Nebbiolo has tar and truffle.  A few others will work as well like Grenache, Monastrell, Aglianico, and Tempranillo.


3. On the cheap!  Go inexpensive.  A higher quality, more expensive wine will be drowned out by the flavors of a cigar.  All that was to be experienced will be lost.  A decent red wine will lend basic flavor profiles needed to accompany the cigar and wet your whistle at the same time.


4. Port Wine.  There is no better wine to go with a cigar, period.  The tastes of dark ripe fruits and chocolate along with Tawny port's caramel, nuts, and exotic spices mirror most cigar flavors.  The sweet residual sugars and complexity cannot be overmatched totally by even the strongest stogies.  Just remember- even do this one On the cheap.  If you buy that Tawny, only use one aged no more than 10 years- all further aged ones will be lost on this experience.

Now remember these tips- a cigar can last from 30 minutes to an hour plus.  Pick a cigar and wine you will enjoy for the long haul.  Never hesitate to speak with the experts at your local cigar and wine shops.  They will be able to steer you toward quality product.  Also, to add more flavor to your experience, try lightly dabbing the mouth end of your cigar into whatever you have chosen for your bev- scotch, cognac, port, etc.-  the mingling of the tobacco with those added flavors will tingle your palate!

COMING SOON- cigar countries, sizes, and styles.  If you go outside the US, given the opportunity, try a Cuban.  They are very good but are only valued because they are the forbidden fruit.  Other countries such as Honduras and the D.R. make an equal product.