Birthday at Spacca Napoli

Another birthday is coming up and my wife decided to help me indulge in my heritage with a trip to Spacca Napoli.  They make pizza in the traditional Napoletano style: wheat flour, thin crust, with fresh ingredients cooked in a wood burning oven.  We heard so much about it from friends and reviews, so we took a drive up to try it out.

Almost everyone loves pizza, but you can never truly appreciate it until you have the best, which is made in its home- Napoli.  Very good pizza is made elsewhere, but it's at its best in southern Italy.  On a visit there, I asked "Why?".  Many did mention the wheat, but all said it was the water.  Only natural spring water is used to make the dough.  I will always remember the pizza there, with every establishment making the most perfect crust, amazing sauce, and fresh ingredients.  The picture to the right is of a typical pizza made in Napoli.

Now on to Spacca Napoli.  My wife and I walked in and were seated promptly.  Our server was peppy and announced the specials before retrieving a Peroni for me and some Prosecco for my wife.  Our appetizers were then brought to us- a Bufala Mozzarella salad with ripe red tomatoes and very large leaves of delicious basil drizzled with olive oil, and an Insalata di Mare- calamari, shrimp, and cuttlefish with chopped celery.  The dish was a bit flavorless and not quite as fresh as others I've had.  Our server pressed us about four times for our pizza order (it seems as though they are coached to "turn and burn" the tables), and we finally gave it after ordering a bottle of Cantina del Taburno "Fedelis" Aglianico.  Aglianico is the special red grape of southern Italy.  It can create big bodied, fruity, earthy, long lived tannic wines.  This one was satisfactory with ripe dark plum and espresso flavor accompanied by slightly grippy tannins, but with a medium minus length and finish.  They give small drinking cups with all wine, and while I believe this is taverna style, I also think if you order a bottle you should be given proper stemware. 

Our pizza came out VERY fast- I believe in less than five minutes!  This usually does not bode well, and did not in this case.  The crust was soft and tasty, but had more than a few burn marks, which affected the flavor.  The middle was still a bit rare.  I attribute this to two factors: 1) Pizza not left in long enough, away from the flame, and 2) the sauce.  Tomato sauce should be rich, thick, and deep red.  This was not the case, as it was thin and not very flavorful.  Also, the small amount of basil used was thrown together instead of lovingly place atop the pizza.  Plus, the mushrooms atop my wifes pizza were definitely not quality.  They seemed to be drowned button mushrooms, while I would have used fresh cremini as an ingredient.

On to dessert.  We shared a tiramisu, which had a fluffy sweet mascarpone top over slightly over marinated savoiardi biscuits.  Our bill was brought to us before we could order coffee, but we did anyway.  Overall, we felt Spacca Napoli tries to rush you in for some pizza, and back out.  The dough is quite good, but the making of the pizza along with the ingredients make it fall far short of Napoletano style.  I love the wine list which is almost totally comprised of southern Italian wines.  Whites include Fiano, Greco di Tufo, and Falanghina, while reds of Primitivo, Aglianico, Nero d'Avola, and white and red Lacryma Christi are offered.  If you are in the neighborhood, try it out, but remember there are better options in Chicago.

Life of the Vine and Its Fruits

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

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

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

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

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

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

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

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

(Image courtesy of Flickr)

Park Grill- Drink, Eat, Skate!

Millenium Park has held a special place in many people's hearts since the turn of the century.  I have been going there since the beginning to enjoy the views, study while in college, and relax while on work breaks as a waiter.  I remember when most made fun of just about everything in the park, saying how much was spent, the ugly architechture, etc.  But, millions have fallen in love with the entire 2.45 acres of parkland, seen how funny we look in "The Bean", been "spit" at by the Crown Fountain, attended free concerts at the Jay Pritzker Pavillion, and skated for free at the McCormick-Tribune Ice Skating Rink.



There is also a restaurant, The Park Grill, which is a WCWG favorite.  I proposed to my wife on the ice just under two years ago, and we've shared dinner at "our" table numerous times.  Recently, we met up at the bar for appetizers.  The selection is very good- try the pork nachos, tempura shrimp, or crisp calamari.  We really love the Kobe beef burger- it is topped with gorgonzola cheese and comes with killer seasoned fries.

As far as the beverages go, they have a good selection.  Goose Island on tap is in house, along with one of my favorites, Anchor Steam, a San Francisco based brewery.  It has a rich amber color, hoppy yeasty scents, and a bit of citrus and nuttiness on the palate.  The wines are all low to mid range pleasers.  I moved to the Miner Family Viognier, which has fresh peach and apricot flavor, while my wife enjoyed the Babich Sauvignon Blanc from New Zealand.  She really liked the ripe citrus flavor.  The key to value is to get a "quartino": a 1/4 liter flask (almost 9 oz.), usually about $3 more than the glass pour (6 oz.), and a significantly better value.  The bottle list is comprised of common favorites like A to Z, Elena Walch, Craggy Range, Saintsbury, Guenoc, Luna, and Penfolds.  If you are looking to "bling it up", you may want to look elsewhere, as this list is more geared toward frugal satisfaction.

So make your way down to Millenium Park.  Work up an appetite exploring or skating, then move to the Park Grill for good food and beverage!

Sparkling Wine Interview on Vintuba

I know the New Year festivities are over, but remember that bubbly is not just for celebration!  You can pop some open anytime, knowing that you'll have a refreshing beverage to enjoy alone, with a meal, or with company.  For a bit of extra sparkling wine knowledge, tune into Vintuba for another Podcast team-up interview with Chris O (Napa Wine Expert), Jon M (St. Louis Wine Novice/Comedian!), and the Windy City Wine Guy.

Eno Anniversary Ending in Blind Taste Prize!

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

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

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

Tips to Blind Tasting Wine

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

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

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

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

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

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

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

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

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

New Year's Celebration: Champagne Splurge

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

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



Here are five great valued Champagne choices:

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


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


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


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

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

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


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


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

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

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

Enjoy the Champagne and enjoy New Year!

(Image courtesy of flickr)

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!

Gary Vaynerchuk on Today Show for Christmas

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

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

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

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

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

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

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

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

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

Wine and Oxygen

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

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

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

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


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


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


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

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

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

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

Make Wine and Beer in Chicago at Bev Art

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

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

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

Bears NFL Football-Entertaining Tips For a Night In

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

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

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

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

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

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

Israeli Wine: Pelter Winery Tasting

When most people in the US think of wine from Israel, they think of sweet, kosher wines, like Manischewitz.  While wine production by Jewish folks and in Israel has bowed to this trend for much of their long history, a recent revolution has swept across the nation.  Through French, American, and Australian influence, the wines are gaining international acclaim and success.  When the Windy City Wine Guy was invited to taste wine from Israel made by Pelter Winery, I could not pass it up!

The tasting was set up at a beautiful condo overlooking the Chicago river and sponsored by Richard Shaffer, founder of Israeli Wine Direct.  Members of the Pelter Family, Sam and Nir, were onhand to pour and inform.  Now let us get to the wines:

• 2007 Sauvignon Blanc: this light straw colored wine smells of bright citrus fruits and the palate brings crisp acidity and ripe grapefruit reminiscent of New Zealand style.


• 2007 Unoaked Chardonnay: surprisingly light Chardonnay with meyer lemon flavor, but a slight oily texture.


• 2006 Trio: 70% Cabernet Sauvignon, 15% Merlot, 15% Cabernet Franc.  A light oak spice and blackberry smell and flavor.  Definitely an easy drinker with lighter tannins and smooth texture but slight lack of length.


• 2006 Cabernet Sauvignon Shiraz: 50/50 blend of both varietals.  Another smooth drink, but with more dark fruit.  I like it, but again,looking for more depth out of the Cabernet Sauvignon.


• 2006 T-Selection Cabernet Franc: the big hit of the night!  The T-Selection is their high quality, exclusive series.  This wine brings the oak, spice, fruit, and length.  Brilliant red and black berries, nutmeg, and structured tannins highlight this Pelter gem.

They also carry a T-Selection Shiraz and Cabernet Sauvignon which I hope to taste another time.  For being a newer winery, the Pelter boutique product line has definite quality. 

I am looking forward to tasting future vintages and more Israeli wines.  Though Israel's soil is one of the oldest used to grow grapes for wine (Georgia is the oldest- since about 8000 BC), I would classify Israeli wine as being from the "Old World", but "New World"  in style.  Slight earthiness, but mostly ripe fruit coming through on both nose and palate.

It is an exciting time in the world for wine as we are getting a chance to sample from every nation and their people.  Wine is a passport to different lands and cultures- get out there a take a travel with your next bottle!

Sweet vs. Dry vs. Fruity

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

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

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

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

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

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

(Image courtesy of Flickr)

Vintuba and WCWG Team-up for Thanksgiving Pairings

I decided to hop aboard the VINTUBAVespa and do a tour of Thanksgiving wine picks with Vintuba Podcasters Chris and Jon.  They graciously invited the WCWG to announce my holiday picks and give feedback on theirs.  Vintuba is a great website which takes a world tour, giving you info and podcasts on wine, hosted by Chris, who works in the Sonoma wine industry, and Jon, a novice wine drinker from St. Louis.  Check out their site and our Podcast!

Beaujolais Nouveau Phenomenon

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

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

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

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

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

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

Turn Bad into Good- Vicktory Dog Wines

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

Newman's Own

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

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

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

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

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)