Chateauneuf du Pape and Alternatives

Many of us enjoy Chateauneuf du Pape along with other Rhone wines.  Unfortunately, many of these wines can be expensive.   There are ways, however, to enjoy wines similar to your favorites without the big price tag.

For those of us who are not familar with Chateauneuf du Pape (CDP), it is an area in the southern Rhone Valley, France, which lies between Orange and Avignon.  Pope Clement V moved the papacy here in 1308, and his love of wine helped improve viticulture in the area.  The grapes and wines improved over time to become a world renowned product.  It is made in both white and red styles with Grenache being the primary grape, though up to 13 varietals can be used in the blend.

Since CDPs can go from $30-200+, it can be difficult to drink as much as one may like.  That is where the alternatives come in.  Look for Gigondas, Vacqueyras, Rasteau, and Lirac wines.  These are all towns in close proximity to CDP which produce similar wines though Lirac produces lighter styles.  The pictured wine is Domaine de la Maurelle Gigondas 2004 which I purchased on special at Binny's for $15.  It had very good cherry, leather, earth, and was easy drinking.

You can also look for Côtes du Rhône, and Côtes-du-Rhône-Villages for better quality.  My favorite for under $15 is Guigal Cotes du Rhone.  Good hunting!

Sorting Grapes with Rob Lawson and Tuck Beckstoffer

First stop on our second day in Napa brought us to see Robert Lawson of Pavi Wines at the Napa Wine Company.  Rob gave us each a glass of his Pavi Napa Valley Pinot Grigio and brought us out to the winery.  He and his crew were busy since before sunrise harvesting, and now it was time for hand sorting.  Tuck Beckstoffer showed up to help us sort and we found out he and Rob grew up together in the valley.  My wife and I dug into the conveyor belt of organic Pinot Gris grapes and began to remove unhealthy grapes, stems, and leaves. 

This is not common practice at all vineyards but in Napa Valley, over 90% of grapes are hand-sorted.  It was alot of fun for us but a full day of harvesting, sorting, and crushing in 100 degree weather would be draining for anyone.  After the Pinot Gris was sorted, it was on to the fermentation tanks. 

The wine had been fermenting in large stainless steel tanks for about five days, converting the ripe sugars and yeast to alcohol.  Rob opened the tank into a pitcher and poured us each a glass.  The juice had a cloudy dull pink hue and was very fruity with sweet apricot and peach flavors.  The cloudiness of the wine would eventually settle and leave a clear dry white wine.

We then went to Bonded Winery Number 9, where Ghost Block and other great wines are tasted.  We tried two more Pavi wines, their Napa Dolcetto and Italian Pinot Grigio.  Rob and his wife, Pavi, started making the wines in 1998 from Italian varietals and eventually Italian vineyards to reflect her heritage.  If you want an authentic Napa experience, check out the Napa Wine Company and maybe you will have Rob making a wine for you!

Hanging with Tuck Beckstoffer

Our last stop on our first day in Napa was with Tuck Beckstoffer of Vinifera Vineyards, Beckstoffer Vineyards, 75 Wine Co., and Private Reserve Jets.  From the moment we met and shook hands, I knew that Tuck was my kind of guy.  He was business and casual at the same time, with a warm and welcome demeanor.  When we sat down to try some wines I knew I was in for some prime tasting.

The Beckstoffers have been working with grapes and acquiring land in California since 1969, and Napa since 1975 (hence the name 75 Wine Co.).  They are now the largest private landholders in Napa Valley and source grapes out to such wine greats as Paul Hobbs, Plumpjack, Broman, Merryvale, Provenance, Stag's Leap Wine Cellars, and Clos du Val.  Tuck himself has worked at Cakebread Cellars and Far Niente.  All of this and being part of the 1987 America's Cup winning Stars and Stripes crew make for the right person to drink some vino with.

We tried four of his wines:

• 2007 Sauvignon Blanc, Napa Valley- this 100% stainless steel organic white was in tune with my buds.  It had a good amount of citrus, though not as much grapefruit as I like (ala New Zealand).  Still, it was a bit tropical and had a nice creamy texture from sur lie aging.


• New Bordeaux like blend- this is a new release from Tuck which was still was sans label.  It is a Sauvgnon Blanc/Semillon blend which had more floral components and body than the '07 Sauvignon.  Can't wait to see this one in the Chicago market.


• 2005 Cabernet Sauvignon, Amber Knolls Vineyard- with a floral and tart red fruit nose which leads into dark fruit flavor, spice, earth, and chocolate.  Has fine body and aging potential.


• 2005 Vinifera Cabernet Sauvignon, Napa Valley- another fine Cab with added leather and pepper components. 

Tuck has a mission-

"We are committed to producing and offering hand-crafted wines from the finest vineyards in California at a reasonable price in a package that will compete for attention in the finest restaurants in the world."

Have to love some high quality Napa wines which fall into the $15-35 price range!  Now, you cannot get these wines everywhere as Tuck is picky about who he lets vend his wines (which is a good thing) but I have seen some of them available for online purchase.  Pick them up if you get the chance.

We left 75 Wine Co. bound for Sonoma and some rest.  But we would get a chance to see Tuck again the next day...

Grgich Hills Cellar

Driving down I-29 in Napa, I could not help but stop by one of my favorite producers, Grgich Hills.  The winery was started by a man I idolize, Miljenko "Mike" Grgich.  Mike came to America from Croatia with nothing and has become one of the leading wine producers in the nation.  His ability to work with new equipment, innovations, and techniques has created a world class reputation.  He worked with Andre Tchelistcheff at Beaulieu Vineyard (BV), Robert Mondavi, and created the 1976 Paris Wine Tasting winning Chardonnay, 1973 vintage Chateau Montelena.  After the Paris Tasting, he struck out on his own at Grgich Hills. 

The property is welcoming and simple.  I noticed on the way in a sign stating the estate is both biodynamic and organic certified- a suggestion from his nephew, Ivo Jeramaz.  Ivo has been with Mike for two decades and his wine background goes back to Croatia, growing grapes and making wine with his family.  Mike and Ivo were also able to create a winery in Croatia, Grgic Vina, in Dubrovnik.  Mike may have some great help, but at 85 years of age, he is still very active at the winery.  We hoped to speak with him but he was very busy with scheduled visitors and harvest.

We were greeted by Connor, a California native who was very knowledgeable about both the winery and the wines.  The tasting room is offset by both stainless steel fermentation tanks and oak aging barrels- nice to be surrounded by future great wines!  Here is what we tasted:

• 2007 Napa Fume Blanc- this Sauvignon Blanc was aged in oak and sur lie, giving it good body.  Great tropical and citrus fruits, oak, and oily texture.  Long finish.


• 2006 Napa Chardonnay- this is the first vintage of both biodynamic and organic certification.  Mike's Chardonnays are always done in Burgundian style- oak aged with no malolactic fermentation, leaving a crisply acidic full bodied wine with great floral, citrus, mineral, and honeyed components.


• 2005 Napa Chardonnay, Carneros Selection- this is the best of the best.  More contact with new oak makes this wine more rich and nuttier.  Tropical fruits and creaminess shine through with elegance.


• 2004 Napa Merlot- is a Merlot meant for aging with rich tannins and structure.  Has a silky texture along with dark fruit, spice, and cedar.


• 2005 Napa Zinfandel- a rich dark color accompanies lively fruit, leather, and earth.  This wine gains great structure from the addition of Petit Syrah.  Perfect pizza wine.


• 2004 Napa Cabernet Sauvignon- a complete balance of body and fruit, this wine also gives off floral and chocolatey components.

Every wine we tasted is of the best quality and not only garner high WG scores, but also high scores from all expert tasters and writers.  The price tag on these wines are very moderate for the quality, ranging from $30-135 and considering the cellaring potential, all are a steal.

Great Sandwich Shop in St. Helena: Guigni!

Looking for a bite after our Duckhorn tasting, we headed into downtown St. Helena.  The road is lined with small local shops and plenty of street parking.  We entered the W.J. Guigni (pronounced Gween-Yi) Grocery Co. and it was like walking into a time warp!  There were signs from WWII recruiting, Coca-Cola, etc. along with Jaw-Breakers, and antique soda machines.  The deli options were numerous- the sliced breads and rolls were so soft and fresh, local meat and cheese options, and ripe fresh produce- love the tomatoes, sprouts, and avocado (which was so soft it was spread on the bread in place of mayo!).  Bacon is a house favorite (and mine too) along with a house made concoction called "Guigni Juice"- a sandwich vinagrette made with oil and herbs.  You can even take a bottle home.  The place was lively as locals and tourists rushed the counter to place orders.  The helpful, youthful staff put together killer sandwiches while our mouths watered.  We went for some kettle chips and a refreshing Jones Cream Soda- now with the switch to pure cane sugar!  Mmmm- get your Guigni and Jones on!

Napa Valley Stop #1- Duckhorn Vineyards

After renting a Dodge Caliber in San Francisco, the Windy City Wine Guy and wife drove up to Napa Valley.  It was a hot September day and the views along the way were well worth the short trip.  After passing through St. Helena, we arrived at Duckhorn.  Started by the Duckhorn family in 1976, they have been producing Bordeaux varietal wines for over 30 years.  The entire company was sold to GI Partners in 2007 and still holds up to great wine standards. 

After entering the Estate House, we were introduced to their entire current vintage portfolio by Danny Rodriguez.  Danny's pride and knowledge for the product was almost as incredible as the wines themselves.  After our tasting we were taken on a tour by Ryan Moore, Retail Operations Director and a former Windy City dweller.  We walked through the vineyards surrounding the house, which were recently harvested Sauvignon Blanc vines.  A few grapes were left behind so we sampled them- what a treat!  Our next stop was to the winery- juice was fermenting in large stainless steel tanks waiting to be put into new 100% French oak barrels for at least 16 months aging (20 months for estate wines).  If you ever get a chance to smell an aging room then go for it- the smell of oak and wine is amazing. 

Here is a list of the wines we sampled:

• 2007 Napa Valley Sauvignon Blanc- great tropical fruit and body from 20% new oak and sur lie aging.  Contains 25% Semillon. 


• 2005 Napa Valley Estate Grown Merlot- this is a full rich style from an excellent vintage.  Earth, tobacco and leather accompany spice on the nose while silky fruit and berries flow on the mouth.  Also blended with some Cabernet Sauvignon, Cabernet Franc, and Petit Verdot.


• 2005 3 Palm Vineyard Merlot- a bit more tannin, earth, and more prevalent chocolate and toast.  Not as silky but great finish.  A higher % of blending varietals involved in this wine.


• 2005 Howell Mt. Red- Over 90% Merlot makes this a juicy and smooth wine.  The flavors are more compex with herbs, dark fruit, and minerals. 


• 2005 Napa Cab- ageworthy with strong tannins, grippy dark fruit, and long finish- asking for beef!


• 2005 Patzimaro Vineyard Cab- great minerality, acidity, and tannin.  The deep dark fruits mingle with mint and pepper.  Good amounts of Cabernet Franc and Merlot in the blend.


• 2005 Monitor Ledge Cab- dark dried fruit, cocoa, baking spice, and vanilla make this a delicious wine.  Merlot and Petit Verdot for deep color added to the blend.

The wines can be a bit pricey, but they are collectible and always garner great scores.  Have them shipped or look in your local wine shops.  Also keep on the lookout for the other wines which fall under the Duckhorn Company- Goldeneye and Migration Pinot Noir, Paraduxx Zin/Cab blends, and Canvasback Rhone/Cab blends. 

I want to thank Ryan, Danny, and Duckhorn for making our first morning in Napa a memorable experience!

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.

Bottle Shock Boycott

A few months ago I viewed a trailer for a new wine movie, Bottle Shock.  It looked like a very interesting dramedy and since it's release in August, the reviews have been good, especially in regard to Alan Rickman's performance.  The movie is loosely based on the happenings surrounding a blind tasting in Paris involving both French and American wines in 1976.  The American wines heavily beat the French and rendered instant global credibility.  In Napa Valley, however, they are not ready to rend credibility to these storymakers.  Many of the growers and winemakers in the valley have been around long enough to know the true story.  They are boycotting the movie due to it missing one of Napa's most valuable and influential men- Miljenko "Mike" Grgich.  He is an 85 year old Croatian American and was the winemaker of the 1973 vintage Chateau Montelena Chardonnay that made history and won the Judgement of Paris white wine category.  He later started his own winery with Austin Hills (of Hills Bros. coffee) and named it Grgich Hills.  This is a huge slap in the face to almost all Napa citizens who revere Mike Grgich and will be staying in the valley to produce wines for us all to enjoy- unlike the Barretts (current owners of Montelena).  They are selling to Michel Reybier of Cos d'Estournel.  It seems as though Bottle Shock is their last swipe at Grgich and they will be out of the biz.  Look for the new movie- Judgement of Paris, to give a more accurate portrayal.

Driving Napa/Sonoma Wine Country

Wine producing areas can be beautiful- and Napa/Sonoma is no exception.  There is so much to see, do, eat, and drink.  It is a truly amazing experience and the best thing- everything is so close!  Making your way around in a car is ideal to see the most vineyards, wineries, towns, and attractions.  Just make sure you don't drink too much when you do!

When you fly into San Francisco, you will encounter a city full of adventure that is less than an hour away from gorgeous countryside and vineyards.  You can take one of the bridges out of town- the Bay or Golden Gate bridges.  Less than an hour will take you to either Sonoma or Napa cities.  Both are located on the south end of their valleys which lead to more small cities and multiple wineries.  Before you get to either city, just to the south, you will pass through los Carneros which is a cooler spot used to grow very good Pinot Noir, Pinot Meunier, and Chardonnay.  All valleys grow high quality grapes, though Napa holds slightly more history and prestige.

In the center of it all is Sonoma city.  By traveling east you can reach Napa city and take the highway north between the mountains, up the valley, and through the cities of Oakville, Yountville, St. Helena, and Calistoga.  Traveling west of Sonoma, you drive past Petaluma and north through Sonoma county up to Santa Rosa and Healdsburg.  And just to the north of Sonoma is Kenwood and Glen Ellyn.  Every one of these small towns has something great to offer- including many wineries very close by!  Plus each city, and the beach, are less than an hour from Sonoma.  It seems most who live here have no need to travel elsewhere, but don't get complacent as this, and the world, has much more to offer.

Make sure you have a good map or GPS available.  Even though it is easy to manuever, it is easy to get lost as well.  Also, prep clothing for multiple climates.  The bay area can be a bit cooler and the valleys a bit hotter.  San Francisco is currently about 75°F and the valleys 95°F.  And if you buy wine, remember you can no longer transport it in carry-on luggage.  Be prepared to either check wine carrying luggage or ship it.

Windy City Wine Guy Goes West

It is always good to go on vacation to relieve stress, get away from work, relax, and get out of town (I still love you Chicago!).  It is also good to involve wine with your get-away.  My wife and I will be heading out west to San Francisco and Napa/Sonoma wine country.  I always look forward to visiting beautiful sites, eating delicious meals with good beverage, and relaxing while building memories.  I will be gathering info, photo, and videos for all to see and posting along the way.  I hope you find my experiences informative and useful!

(Image courtesy of flickr)

Boxed Wine Craze - A Ready to Drink Option

As the Windy City Wine Guy, hearing the words "box" and "wine" in the same sentence is like hearing "steak" and "well-done" (gotta have some blood in that meat!).  But, with a little bit of research and tasting, seeing those two words together may be a taste of the future.

Whether most want to admit it or not, this is a part of our past, present, and future.  Most families used to, and do today, use larger receptacles to hold wine.  WIth the awareness of our world's energy problems, growers and producers have been stepping up and going green.  With all of the biodynamics and organics, it only makes sense that ready to drink wines (RTDs) will be boxed.

Many wines are made RTD- especially affordable ones.  These wines do not need the slow process of bottle aging to soften them and bring around their full potential.  But when these wines are placed in 750ml bottles and transported around the globe, that uses energy.  The glass is recyclable, but many do not recycle.  The new boxes are 3L (equal to 4 bottles) and recyclable- do it!

I bought the 2006 Killer Juice California Central Coast Cabernet today for $14.99 from Sam's Wine in the South Loop.  The spout pops out of the box and pours easily.  It seals the wine in and is usable for up to six weeks.  The wine is a lighter style of Cab with dusty dark fruit on the nose and palate along with some oak and licorice.  The finish lasts a good five seconds.  This wine is good with light meats and tomato sauces.  79 pts. WG

New technology is available with the Tetra Pak and Tetra Prisma.  French, American, and the eagerly awaited Yellow+Blue Argentine Malbec are on the way- I cannot wait until they are available in the Windy City.  These containers are amazing!  And the Windy City Wine Guy will be there to drink and review.

Domäne Wachau Riesling Smaragd 2001

Domäne Wachau is a label formerly used by the cooperative Freie Weingärtner, now being run by Roman Horvath (Vineyard Manager) and Heinz Frischengruber (Winemaker).  The grapes are grown in the western portion of the Austrian Wachau, where the wines are known to be crisp and ageworthy.  This particular riesling is classified Smaragd, a word for the lizards that live in the vineyards, and stands for the most rare and full-bodied of rieslings.  The other classifications are Steinfeder, a word for grass, and known to be lighter, and Federspiel, a word for the noise a falconer makes to his bird, known to be a bit fuller. 

It is a bone dry, pale gold Austrian Riesling of great quality for the price (normally $24, end of bin for $7.99 at Binny's).  The wine has some whetstone and floral scents along with great minerality and citrus on the palate.  It is creamy with crisp acidity, full body, good spice, and a moderately long finish.  Great buy, even at normal price- WG 91 pts.

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)

At Festa Italiana with Bolla Wines

Windy City Wine Guy attended the Festa Italiana in Little Italy on Taylor St. and encountered Bolla Wines.  They are being distributed by Judge and Dolph and have recently unveiled two new wines: dry Riesling and Pinot Noir.

[youtube=http://www.youtube.com/watch?v=gUtWNhawyfI&hl=en&fs=1]

By the way- the Riesling was light, dry and fruity- a definite summer hit.  The Pinot Noir was extremely light and short on flavor.  Many more Pinots I can recommend for around the same price.

My House Red: Tamarack Cellars Firehouse Red

The first of many videos...introducing my standard issue House Red from Tamarack Cellars:

[youtube=http://www.youtube.com/watch?v=qCjRIEbG2i4&hl=en&fs=1]

This wine is a rich red with nice dark berry, coffee, and chocolate flavor.  It can be slightly peppery and goes great with almost all food from pasta to grilled meat.  Very versatile and a pleasure to have on the shelf.  Retails for around $18.

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) 

Champagne is Sparkling Wine, But...

1. I know many of us have asked for Champagne before and expected to get the house bubbly.  The fact of the matter is American marketing has tried to turn the word champagne into a generic for sparkling wine.  But Champagne is something much more prized and special. 

For any wine to be called Champagne, it must come from the Champagne region in France.  This is no different than Chianti or Cognac.

There are many factors which help this region produce the world's greatest sparkling wines.  The grapes are grown in a northern climate and maintain a high amount of acidity which is essential to the ageing potential and production of sparkling wine.  The grapes are able to mature because the forests and chalk topsoil keep moisture and warmth in.  The chalk soil underneath along with the fossil content provides much of their nutrients, flavor and character.

The wine making process in champagne, méthode Champenoise, starting with hand picked grapes gives the wine more character.  The grapes are then fermented into still wine and later blended and fermented a second time in the bottle, making the bubbles.  The bready yeasty tastes come from aging on lees, the yeast cells killed off during fermentation.  The processes of riddling, disgorging, dosage, and ageing finish the refined product.  Now you know why Champagne is so tasty and coveted.

Champagne prices are continually rising due to high demand and the rise of the Euro.  There are great inexpensive replacement sparkling wines on the market so try all of them- you may find one you like more than Champagne.

1. Prosecco.  This northern Italian grape produces some light crisp styles and great buys such as Riondo Prosecco, which can be had for less than $14/bottle.  For other Italian alternatives try Asti made from Moscato and Spumante.


2. Cava.  This is normally made in the traditional method near Barcelona, Spain, using mostly local varietals.  It is still light but has great yeasty flavors.  Less than $10 will nab you a bottle of Cristalino.


3. Cremant.  This is a generic term for French sparkling wine created outside the Champagne region.  Baumard Carte Turquoise from Loire can be had for about $15.


4. Sekt.  This is one of my favorites.  German sparkling wine made in a full style.  NV Alice from Pfalz made from Reisling can be a steal under $10.


5. American Sparkling.  There are so many good ones like Argyle-I met the owner, Rollin Soles, and he is a cool guy.  Visit him if you are in Oregon!- ($20), Iron Horse($24) and Schramsberg($25) from California, and Gruet from New Mexico- I love their Blanc de Noirs, a great sparkling rose under $15.

Enjoy these sparklers any time and save Champagne for celebrations.  My wife and I celebrate anniversaries with 1999 vintage Dom Perignon.  Select your wines, make your moments, and enjoy life!

 (Image courtesy of Flickr)

Wine Markup Taking Bite out of Diners

I am sure many of us have gone to a restaurant and, after recently browsing wine shop prices, were shocked after seeing the wine list.  I can hear it now- "Hey, I just saw that at Jewel for $8.99!".  Armed with that knowledge I am sure it not only turns off wine fans but also those willing to give it a try.  Well, there is nothing the WCWG can do to change it, but I can give you some tips (highlighted in red) on how to make wise choices, get the most bang for your buck, and even get around some of the rules.

Moving around a wine list is just like shopping in the grocery- get to know the products and the market.  I can tell anyone how much a can of beans or dozen eggs usually costs me.  Just a casual walk through wine aisles every time you shop can get you familiar with wines and producers.  Once you get to know the market you will notice many Chicago restaurants charge 250-400 percent of retail, though they pay wholesale.  That means a bottle which costs you $10 in the store will cost you $25-40 in a restaurant.  Wine lists are constructed to get the most money out of lower-end wines and a lower markup from higher-end ones.  Even then you may be paying $225 for a wine which retails at $100.  Plus by the glass prices are the biggest ripoff- most restaurants try to get close to retail price out of each glass! 

Now I'm not saying restaurants should'nt make money vending wine.  After all, they do provide all equipment, storage, training, glassware, etc. as well as some great food to go along with it.  But the prices are excessive and their biggest source of revenue and profit.  It is OK to pay the price but better (and more fun) to find deals.

Some restaurants will be offering wines at lower prices than usual markup.  This could be due to the restaurant wanting to eliminate inventory in order to sell a slow moving product or wanting to replace it for another.  When you know the market and find one of these you will enjoy it twice as much!

Look over the entire list.  You may find a varietal from an unusual place such as Sauvignon Blanc from Chile or an unusual varietal from a well known area, ie. Pinot Meunier from Carneros.  These wines could be the bargains.  Also check out restaurants which allow outside wine for a corkage fee but watch out- if they are charging $25 or more it is too much!  You can take that same $25 or more and apply it to one of their wines.  Also get a list of great BYOBs near your home.  You can enjoy their great food with your wine.  Some great BYOBs in the South Loop include Ma & I, Trattoria Caterina, and South Coast.

Have a great meal and good shopping!

(Image courtesy of Flickr)

Whole Foods offers Whole Wines

While doing some weekly shopping with my wife at Whole Foods in the south loop I could not resist checking the wine section (like I always do).  I noticed that it had grown to an enormous size since they first opened.  Not only was the section quite large, but there was wine everywhere- in the aisles, by the vegetables, the meats, etc.  Since I perceive Whole Foods not only to offer a superior product than other supermarkets, but also the finer things in life, it makes me happy to see good wines marketed with great foods.

There are also a few things which make the experience even better while shopping: 

1. Purchase a Vin-O-Pass.  You can load money onto the card then try sample some wines.  The pours (30ml) come out of a dispenser straight from the bottle into a provided glass.  They range in price from $.50-4.00 and there are over ten wines available.  You can put on your own tasting!


2. Not only is the inventory huge but some of the selections are from organic or sustainable practicing producers and around $10.  Some of my picks are Boomtown Chardonnay ($10.97) and Syrah ($12.97) both from Dusted Valley Vintners, Washington state.  Also for $10.99 each- Quinta Dos Grilos Portuguese red, El Quintanal Ribera del Duero, Gascon Malbec, and a great white for those who have been to San Gimignano in Tuscany, Teruzzi E Puthod Vernaccia.  Plus if you buy 6 or more bottles you get 10% off- Enjoy!


3. There is a great beer selection offering organic and local product like Two Brothers, Three Floyds, and Lamar Street organic from Goose Island.


4. It is located right next to the cheese and olives- great for pairing with help from their expert staff.

Business and Pleasure

Tastings come in two forms: Business and Pleasure.  Business tastings are done for certifications or put on by distributors or producers.  They are for networking and selling/buying.  You will try just as many wines you like as you do not like but always remember what your clientele will like.  Wine tasting for pleasure is done with family, friends, or put on by wine and liquor shops.  These are for enjoyment, meeting new people, hanging with those you know, and talking about wine.  Just remember if you attend both they should all be used for experience- hone your senses.