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)

Local Buyers and Experts Give Consumer Value

The Windy City Wine Guy has dedicated multiple portions of this sight to find value for readers and consumers.  Now I decided to go out into my neighborhood, the South Loop, and speak with shop owners, experts, and GMs about the best value white and red wines they have to offer.

South Loop Wine Cellar: Amy Garman, owner, offers both a white and red from Nine North Wines.  Their 2006 10 Mile Proprietary White "Lost Horizons" is a blend of Chardonnay, Viognier, and Chenin Blanc.  Tropical fruit and floral notes accompany crisp acidity.  The 2004 10 Mile California Red "The Broken Road" is mainly made up of Petit Sirah with some Malbec, Zinfandel, Barbera, and Carignane.  A medium+ bodied wine with flavors of black fruits and pepper.  Each of these wines are offered for $10.99.

Binny's:  The South Loop location is on Jefferson, just north of Roosevelt.  Manager Juan Torres recommends two old world selections.  His red is 2005 Venta Mazzaron, 100% Tinto de Toro, which is the name of the Tempranillo varietal from Zamora, Spain.  Only $12.99.  A rich red with smoke, black fruit, and a touch of sweetness.  His favorite white is 2006 Le Prieuré St. Sever In Optimis Chardonnay.  Stainless steel fermented varietal $9.99 with a clean style for the "unoaked crowd".  Get it for $9.99.

Sam's:  I met with Shadla Cycholl, Wine Consultant, who specializes in Italian wines.  Her white pick was Italian, 2007 Domenico Armani "Io" Sauvignon Blanc, which has lush fruit and minerality for $12.99.  For red, go to Chile for Chono Carmenere 2006.  A soft, silky medium bodied autumn wine for $11.99.

Whole Foods:  I spoke with Kristen who steered me over to 2007 Domaine de Regusse Pinot Noir.  This red from Provence has an oaky, herbal quality with ripe red fruits- $10.99.  A white bargain is the 2008 Crios Torrontes- fruity and dry for $12.99.  Kristen also suggested the Optimis Chardonnay.  Must be a bargain!

Dominick's:  Herbie Reyes, General Merchandise Manager, brought me to a white he likes to share with his wife, 2006 Bella Sera Pinot Grigio.  A crisp, clean choice for $7.48.  His favorite red is 2007 Robert Mondavi Private Selection Pinot Noir for $10.98.

Jewel, on Roosevelt and Wabash, was noncommittal in regard to favorites, but does have a few of the Windy City Wine Guy's Best Buys onhand.  I am also awaiting word from Warehouse Liquors on Wabash between Balbo and Harrison.  They do have a number of fine wines onhand and helpful staff.

 (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)

Hall Wines

Windy City Wine Guy attended a tasting of Hall Wines from Napa Valley at Tru and the wines impressed.  When I first walked in, I tasted their 2007 Sauvignon Blanc and it was instant refreshment- citrus and tropical fruits accompanied by minerality and a long finish.  I soon met Kathryn Hall, who owns the winery along with her husband Craig.  Kathryn has a very colorful background of being an attorney, community activist, and former US Ambassador to Austria.  Her views on organics and the environment are very conscious and refreshing.  Then it was time to try the wines...

We were ushered into a meeting room where seven red wines were sitting in front of each of us.  President and former wine maker for Hall Wines, Michael Reynolds, was onhand to introduce each wine and lend his extensive knowledge. 

The tasting was a great opportunity to not only taste different terroirs, but also different vintages.  It is always amazing and fun to see how each of these can have such differing aromas and tastes.  We started off with "Jack's Masterpiece" 2005 Cabernet Sauvignon.  This was named after Mike's son, who painted the very colorful label when he was 18 months old!  This is a very likeable Cab, with big fruit flavor and easy tannins.  Next was Diamond Mountain 2005 Cab which was very earthy and structured while Kathryn Hall 2005 Cab was like a combo of both wines with some slight earth and spice to accompany dark fruits. 

We were priveledged to taste four 2006 vintage wines which have not been bottled and released yet.  This showed the difference in the years.  2005 was clearly a great vintage for Hall and brought out alot of what the grapes were capable of.  2006 seemed a bit hot with the alcohol coming through a bit more.  The great structure and earthiness was still there, and I could tell the wines needed a bit more aging- they will turn out great in a few years.

The owners, winery, and vineyards are riding a green wave for the environment.  Also, Hall is in its last year of the three year organic certification process.  Recycling of packaging, paper, and water is extensive and they have taken huge steps toward carbon zero by using bio-deisel to fuel farm equipment.  Water efficiency, solar power, and sustainability are practiced.  The Hall family is also involved in the local community and donate a portion of profits to their charity foundation.  This is a company and family to be followed in this new century.

Around the World Tasting @ South Loop Wine Cellar

The Windy City Wine Guy has always been an advocate of local neighborhood wine shops.  Mine is in the south loop at the South Loop Wine Cellar.  Amy Garman is the owner, and she carries a small selection of quality wines which she knows all about.  There are weekly tastings held at the shop, and I attended the Around the World Tasting held Saturday, October 18.  There were many distributors on hand to pour and answer questions- and they were all needed too as people poured in from all over the south loop!

There were some very good wines at this tasting and here are my favorites:

• Axios "Truth", Lindsey's Cuvee 2006: This blend of Cabernet Sauvignon, Syrah, and Petit Verdot delivers deep dark fruit, vanilla and oak spice, smokey bacon aroma, and earth.  $22.50


• Seven Hills Merlot 2006: A silky Merlot with great integrated tannins and acidity.  Smooth fruits, nice body, and long finish.  $25.99


• Finca Villacreces, Ribera del Duero, 2005: This big Spanish red has it all- dusty earth, oak, cherry, rich soil, and spice.  A bit young, let it age.  $47.50


• Brooks Riesling 2006: I love this producer (ENO has the Amycas blend).  A rich dry white with slate, lime, apple, chestnut, and minerality.  So refreshing.  $19.99


• Chateau St. Cosme: There was a Côtes du Rhône ($18), Gigondas ($34), and Chateauneuf du Pape ($49), each better than the other.  Cannot go wrong with any of these as each is worth more than the price.


• Gunn Estate Unoaked Chardonnay 2007: A great expression of what Chardonnay is without all the alteration- honeyed apples, pear, and chalk.  Great ripe fruit.  $18.99


• Buglioni Valpolicella Classico 2006: Light and fresh with great acidity and bitter dark fruit.  $16

This was a great neighborhood event, as I met with lots of fellow south loop residents.  We were able to talk about the goings-on, as well as our liking of Amy and the wine shop.  Where is your neighborhood?  Tell WCWG and promote your local wine shop!

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)

Windy City Wine Guy on TheLocalTourist.com

My wife and I met up with The Local Tourist, Theresa Carter, at the Chicago Marathon to watch some good friends (Hi Carolyn and Woody!) run by us.  Theresa was interested in some good value wines and the WCWG was willing to oblige.  Check out the Local Tourist post and my Best Buys page- the wines are widely available and you won't be disappointed!

Tumbling Global Economy and Wine

Our entire world is feeling the pains of a couple decades of unregulated borrowing and spending.  This is affecting everyone in every city, culture, and country.  Now is the time to deal with the consequences.  This will have an effect in every sector, and on every product.  Many beverages, including wine, are considered luxuries and will definitely feel economic shockwaves.  There are things to expect and ways to get through these crises. 

The bar and restaurant industry was hit hard after 9/11 and fully expects the same during this economic period.  Spending is already down, but people are still going out.  All indications point to a continuation of this, with guests spending less per person.  Instead of buying that $200-300 bottle, your bigger spenders will opt for the $100 options.  In the wine and liquor shops, consumers will also cut down.  Expect guests to search for better values and purchase many wines for $15 or under. 

Now how does one go about enjoying tasty beverages while still curbing expenditures? 

1. Experts.  Seek them out in magazines, websites, and local wine shoppes- they will be most accessible and apt at steering you in the right direction. 


2. Drive or walk.  Eliminate shipping costs and club memberships.  These extra costs could be taking a few bottles out of your inventory!


3. Alternatives.  You like Champagne?  Buy sparkling wines.  Like microbrews?  Spend less on larger production beers.  Try wines from less expensive areas like South America, Italy, and Spain.  Also remember every country (even France) produces inexpensive quality wines.  My wife and I enjoyed E. Guigal Cotes du Rhone Rouge for $10.99 tonight- Yum.


4. Sales.  Many shoppes and wine outlets always have sales.  Try to catch them on the days they offer the best bang for your buck.  My entire reserve cellar is comprised of "finds" from these sales.  In most cases I was purchasing wines from 40-50% off!


5. Research.  Make use of your technical resources and see what others are saying about certain wines.  I see it all the time- wines from the same regions over and underpriced.  Many inexpensive good wines can be rated the same and cost half as much as better known/marketed ones. 

Just remember that economic problems are cyclical and hope for the best.  As long as we are able to adapt and adjust we can still enjoy most from the life we have grown accustomed to.  So crack open a beer or pop a cork, and toast to the future!

(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)

Wine Leads the Forefront: Carbon Zero

There is little doubt that the Earth's climate is changing.  As weather patterns differ year to year, the need for a solution has become gleamingly evident.  World leaders are beginning to back initiatives, scientists have traced the origins and identified solutions, and every person has been empowered with environment saving tactics.  There could be no industry threatened more by a climate change than wine- and that is more than enough reason to move to Carbon Zero.

Grapes grown to make wine can be affected by climate change more than any other crop.  That is why it would make the most sense for wineries to do whatever is possible to reduce effects to the environment.  The least all of us can do is accomplish Carbon Zero, or Carbon Neutrality.  This is when you are able to reduce your carbon emissions, and then offset the rest.  Common forms of carbon reduction are limited energy usage and use of alternative or sustainable energy sources such as solar panels, windmills, and biofuels.  Examples of offsets are tree planting, purchasing of carbon credits, or investment in a carbon project.

Many wineries are getting involved in this initiative.  The first in the world was Grove Mill of New Zealand, since 1988.  The second and first in the US was Parducci Winery in California, which was purchased by a sustainable producer, Mendocino Wine Company.  Others are out there and growing in numbers.  But winery owners should not look at this as just evolution, but also survival.

Fortunately many other industries are getting involved.  You can too.  Check out carbonfootprint.com for more info.

(Image courtesy of flickr)

What is Organic and Biodynamic?

There is heavy interest and curiosity when it comes to organics and biodynamics, especially regarding wine.  There are many wineries that have been practicing, and many others scrambling to get certified.  But what exactly is organic and biodynamic wine?

Let's start with Organic Wine.  According to the FDA, this is defined as "a wine made from organically grown grapes and without any added sulfites".  The organically grown grapes, soil, and vines must be free of pesticides, herbicides, fungicides, genetic alteration, chemical fertilizers, or synthetic chemicals of any kind.  After the grapes are gathered and pressed, the juice must be handled organically as well, with no preservatives (sulfites) added.  The grapes themselves contain naturally occurring sulfites, as all living things do.  These, along with very sterile fermenting, storing, and bottling techniques will assure the wine's potential to age.  There are also wines which are labelled "Made with Organically Grown Grapes" in which they use organic fruit and add sulfites.

Now on to Biodynamic Agriculture- this envelopes not only organic practices, but adds much more.  The philosophy centers around the belief that the farm itself is a living organism, in which all parts: plants, animals, soil, and farmers coexist and depend on one another.  Recycling nutrients, crop rotation, and astronomical calendars are thrown into the mix of harmony.  It is the single most natural and pure interaction possible in man's relationship to nature.

All of these practices must be approved by certifying agencies in order to be labelled as such, with Demeter USA as the lone biodynamic certifier.

You can find a list of all known Biodynamic Wine producers on ForkandBottle.com

(Image courtesy of flickr)

WCWG interviewed on Green City Market Localvore Challenge

The Windy City Wine Guy was interviewed by Carolyn Tang of the Green City Market Localvore Challenge.  This is part of a push for people to consume local food and drink and reduce the gas emissions caused by imported product.  My interview covers local wineries and organically and biodynamically produced wines.  Unfortunately there is only one Biodynamic certified local winery, Famous Fossil of Cedarville, IL.  But this does not mean that many others are not practicing organic or biodynamic methods!

Wine and Baseball in San Francisco

During my first trip to San Francisco, I could not resist visiting AT&T Park, home of the Giants.  I purchased tickets for September 7th, a Sunday afternoon game against the Pittsburg Pirates.  The ballpark was chosen as this year's best sports facility, and we saw why.

Everything a couple or group could possibly need to enjoy a ballgame were here.  Easy access by public transportation, phenomenal concessions, extra large jumbotron, televisions showing live football, and great views inside and out were so distracting, one might not even notice a game was going on! 

We actually thought that was happening at first because not only were the Giants looking lackluster and losing, but the park itself was devoid of atmosphere.  Then the place exploded as the Giants rode a hit parade, scoring 10 runs without a home run!  After that, we toured around the park, drooling at concessions like Gilroy's Garlic Fries, chowder bread bowls, fajitas, italian sausage, crabcakes, and Caribbean BBQ.  There are also Carls Jr. for burger fans as well.

Now for beverages.  There are many microbrews to be had highlighted by Anchor Steam (for $8.50!).  And there may be no crying in baseball, but there is wine-ing!  Local heavy producing wineries are on the menu like Kendall Jackson, Clos du Bois, Ravenswood, and Cellar No. 8.  They are served in plastic cups for about $7-8 per.  So go to the ballpark, get your beer on, get your dog on, and get your wine on!

A Napa Must Stop: Taylor's Automatic Refresher

Going from winery to winery in Napa can be a bit draining.  Travel, heat, and wine does make one a bit tired.  Refreshment is just what the doctor calls for, and there is none better than Taylor's Automatic Refresher.

My wife and I found out about this hotspot from Guy Fieri's Diners Drive-ins and Dives on the Food Network.  We decided to dig into a wide array of what they had to offer.  We split an Ahi Burger, which came out medium rare on an egg bun topped with slaw.  Delicious.  We later split a Western Bacon Blue Ring Burger- a large beef patty topped with bacon, BBQ sauce, and an onion ring filled with blue cheese!  The garlic fries were thin and a bit soggy, but the beer batter onion rings are perfect.  You can wash all of this down with California's best shake or a wide array of local wines.  Buon Appetito!

Sonoma Wineries- All Aboard!

If you are staying in Sonoma, there's a variety of wineries within bicycle distance.  I know what you're thinking- not sure about the drinking+bicycling thing.  This is not a bad idea if you do not plan on drinking too much, plus it beats driving a vehicle!  At any rate, we were off and riding toward a couple of wineries on a sunny Sonoma day.

We first visited Bartholomew Park Winery.  The property was originally home to Agoston Haraszthy, a Hungarian nobleman who traveled America and became the "father of American wine".  The winery now offers organic estate wines overseen by Jim Bundschu, of Gundlach Bundschu.  All are small batch with most being under 1000 cases produced.  We tasted the entire line:

• 2007 Sauvignon Blanc- a fruity white with a smooth richness, despite the absence of oak or malo.  Best SB we tasted on the trip!


• 2005 Desnudos Vineyard Merlot- good mix of spice and fruit for this silky red


• 2005 Estate Syrah- full bodied and very complex with dark fruit, smoke, and earth


• 2005 Estate Zinfandel- excellent depth and long flavor.  Slight sweetness, very rich.


• Two Cabs: '04 Kasper Vineyard, '03 Estate- both will be great wines, are still youthful, and need aging.

The only way to purchase these wines is either at the estate or through their club. 

We later stopped at Sebastiani Vineyards & Winery.  There is no winery in the US that has been producing wine on a continual basis while being family owned than Sebastiani (since 1904).  They have a wide array of wines to choose from, over twenty, and all are reasonably priced, quality selections.

Sonoma is also surrounded by many other wineries: Gundlach Bundshu, Gloria Ferrer, Viansa, Buena Vista, and Ravenswood.  Enjoy the wineries if you visit Sonoma City and happy hunting!

Staying Inn Sonoma

When we decided to visit wine country, we wanted a place to stay which was centrally located.  We settled on the Inn at Sonoma.  If you are driving, Sonoma will give you easy access to Napa to the east (15 minutes away), as well as Sonoma and North Sonoma Valleys to the north.  If you are planning on staying in Sonoma, there is much to do just walking and biking.

The Sonoma Plaza is less than two blocks away and is not to be missed.  The town hall is in the middle and surrounded by a beautiful eight acre park.  A Farmer's Market is put up every Tuesday evening during Spring and Summer.  There were local bands striking up tunes, grills ablaze, children playing, and people enjoying their favorite wines due to the open container law.  The quality of the fresh produce, especially the tomatoes, reminded us both of visits to France and Italy.  The restaurants were represented by stands serving some staple dishes (we loved Uncle Bill's gourmet corn dogs!), and local artisans were vending olive oil, honey, vinegars, and crafted items. 

The park is surrounded by shops, restaurants, and the Sebastiani Theatre.  We visited most of the shops (wives love to shop), and a few of the restaurants.  Murphy's Irish Pub serves great local beers like Anchor Steam and oysters grilled outside with either BBQ or champagne butter sauces.  The Girl and the Fig serves up seasonal fair accompanied by a French Rhone varietal wine list.  599 Thai Cafe is across the street from the Inn and makes some good fast noodles.  The Sonoma Cheese Factory was full of souvenirs, wines, meats, and cheeses, has an outdoor grill, and makes a great sandwich.  We enjoyed ours with some wine and a nap in the park.

The Inn itself is quaint and homey.  The comfy rooms have enclosed outdoor patios, fireplaces, and wireless internet.  They serve a continental breakfast every morning, and offer cheese and wine in the afternoons along with some chess and boardgames.  The Inn also offers free bicycles, which we used to tour the neighborhood and local wineries. 

If you go to Sonoma try the Inn.  I hope you have as much fun as we did!

Local Tourist attends Wine 101

Not only was the Windy City Wine Guy/ Gals' Guide Wine 101 class a success, but it was also attended by Theresa Carter, the Local Tourist!  Her website features all the best Chicago has to offer: Restaurants & bars, shopping, best things to do, and anything going on in the Windy City!  I am glad she enjoyed our tasting and hope to see her and all other locals at our future events.  Thanks Theresa!

Bubbly at Domaine Chandon

On our drive back to the Inn, we had one last stop to make in Yountville- at Domain Chandon.  It is a gorgeous and gigantic estate surrounded by vineyards and a stream.  We walked in to see a huge retail area, which we checked out while we awaited our tour guide.  Their wine array is about as large as the estate- there are over twenty current releases, with anything from Pinot Noir Rose to Sparkling Red.

We finally met Chandon Ambassador Stephanie Wolden and we were off to the winery.  Most of the grapes had already been harvested by August 3rd, due to increasingly hot summers.  It is important to remember that when making sparkling wine, the grapes should still have a relatively high acid level, to maintain a traditional and crisp style.  The juice was being fermented in very large stainless steel tanks. 

We then went down to the cellar where riddling was taking place.  This is a process where the dead yeast cells are slowly moved to the neck of the bottle, for removal, as it is rotated upside down.  It used to be done manually, but technological advances have made the use of gyropalettes commonplace.  There was also an assembly line which freezes the yeast cells, removes them (disgorging), adds dosage (adjustment of sweetness level), corks the bottle and labels it.  This process takes twenty minutes per bottle!

Stephanie then took us for a tasting in the Salon where we tried their Prestige Cuvee and Classic tastings, seven sparkling wines in total.  The étoile Rosé was our favorite with spice, weight, and excellent fruit essences, excellent for summers, lighter fair and cheeses.  Stephanie's enthusiasm and knowledge of the wines rounded out our tasting. 

Knowing the quality of their still wines (I have their Pinot Meunier at ENO) I could not resist grabbing some of the Russian River Valley Pinot Noir.  The bottle never made it back to Chicago, as we splurged and opened it the following evening!  It had excellent body for a Pinot with lively cherry fruit, spice, and even some tobacco on the finish.

I normally see Chandon classic sparkling wines on sale at Binny's for about $12/bottle so stock up if you enjoy the bubbly.  Thanks again to Chandon and Stephanie!

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!

Visit at Blackbird

Next visit led us to a small artisanal winery, Blackbird Vineyards.  We were greeted at the farmhouse by Heather Yargus, Blackbird's sales and marketing associate.  The house was full of antiques and paintings- it felt like Little House on the Prairie meets the Guggenheim.  We then were introduced to the wines.

Blackbird began as a vision by proprietor Michael Polenske.  He sees the Oak Knoll District in Napa as having the same capability with Merlot as Pomerol in Bordeaux.  The wines are crafted by winemaker, Sarah Gott of Joel Gott Wines and formerly of Joseph Phelps and Quintessa.  They have garnered high praise and scores from many writers and connoisseurs.  We tried two of them:

• 2007 Arriviste Napa Rosé- 80/20 Merlot and Cabernet Franc, has great pink color with lots of fruit and a bit of spice.  The finish was medium and seems to be a good summer wine.


• 2006 Illustration- mostly Merlot with some Cabernet Sauvignon and Franc, has a rich dark ruby color, and full body.  Black fruit accompanies floral components, leather, and chocolate.  It has very natural flavors due to being unfined and unfiltered.

If you get your chance to grab one of their wines, take it.  They are low production, fine quality, and definite collectors items.