Essays / Wine Show Episodes — Leave a comment
28
Oct 12

Friuli Wine Show

Friuli Wine Facts:

Years of wine production:

Before the phylloxera epidemic, the winemaking history of the Friuli-Venezia Giulia was strongly influenced by the Byzantine Empire’s trading routes to the trading center of Venice. During the Middle Ages, travelers passing through this area brought grapevines from Macedonia and Anatolia. Under the Hapsburg reign, the French grape varieties were gradually introduced, until more than 350 grape varieties were grown in the region. During the 19th century, the region served as a major Mediterranean port for the Austro-Hungarian Empire which brought a Teutonic influence to the area. There are still traces of all of these influences right up to the present.

After phylloxera, production in this region was stunted; it did not start to hit its stride until the 1970s as far as quality wine production is concerned.

Size of Friuli & Placement:

Friuli–Venezia Giulia is Italy’s most North-Eastern region. It covers an area of 7,858 km and is the fifth smallest region of the country. It borders Austria to the north and Slovenia to the east. To the south it faces the Adriatic Sea and to the west its internal border is with the Veneto region.

Grapes produced:

Over 30 different grapes varieties are grown in the Friuli-Venezia Giulia including international varieties such as Chardonnay, Cabernet Sauvignon, and Merlot as well as local varieties like Refosco dal peduncolo rosso, Schioppettino, Friulano, Ribolla Gialla, and Verduzzo. Although this region is most famous for white wine production, Merlot is actually the most planted grape in the region.  Here is a list of some of the most produced varietals:

Whites:

  • Chardonnay
  • Pinot Grigo
  • Sauvignon Blanc “Sauvignon”
  • Gewürztraminer
  • Riesling
  • Pinot Bianco
  • Frilulano (Tocai Friulano)
  • Ribolla Giallo
  • Verduzzo
  •  Malvasia
  • Riesling Italico
  • Moscato Giallo

Reds:  

  • Merlot
  • Cabernet Sauvignon
  • Cabernet Franc
  • Pinot Noir
  • Refosco del Peduncolo Rosso
  • Schiopettino
  • Pignolo
  • Pinot Nero
  • Moscato Rosa

A Bit on Wine Law –

These are the EU changes to the DOC system starting in 2008… and continuing to be shaped today.

Italian Wine Classifications:

  • Denominazione di Origine Controllata e Garantita (DOCG) /  Denominazione di Origine Protetta (DOP)
  • Donominazione di Origine Controllata (DOC) /  Denominazione di Origine Protetta (DOP)
  • Indicazione Geografica Tipica (IGT) /  Indicazione Geografica Protetta (IGP)
  • Vino (formerly Vino da Tavola)

Friuli’s Main Growing Regions:

There are 9 Denominazione di origin controllata (DOC) and 4 Denominazione di Origine Controllata e Garantita (DOCG) in the Friuli-Venezia Giulia area. The region has 3 Indicazione Geografica Tipica (IGT) designations: Alto Livenza, delle Venezie and Venezia Giulia. Nearly 62% of the wine produced in the region falls under a DOC designation.

Friuli-Venezia Giulia DOCGs (DOP)

    Ramandolo-

  • Region: Friuli Venezia Giulia
  • Province: Udine
  • Communes of Production: Nimis, Tarcento
  • Denominazione (Bianco): Ramandolo
  • Varieties: 100% Verduzzo Friulano (Verduzzo Giallo)
  • Minimum Alcohol: 14%
  • Minimum Planting Density: 3,000 vines per hectare
  • Maximum Yields: 8 tons/ha, 52 hl/ha
  • DOCG Established: 2001

Colli Orientali del Friuli-Picolit-

  • Region: Friuli Venezia Giulia
  • Province: Udine
  • Communes of Production: Nimis, Tarcento, Cividale del Friuli, Prepotto, Attimis, Faedis, Torreano, Manzano, S. Pietro al Natisone, S.Giovanni al Natisone, Buttrio, Ipplis, Corno di Rosazzo, Trigesimo, Premariacco
  • Subzones: Cialla (produced in the commune of Prepotto)
  • Denominazione (Bianco): 
    • Colli Orientali del Friuli Picolit
    • Colli Orientali del Friuli Picolit Cialla
    • Colli Orientali del Friuli Picolit Cialla Riserva
  • Varieties: 
    • Colli Orientali del Friuli Picolit: Minimum 85% Picolit, maximum 15% other white grapes of Friuli, excluding Gewürztraminer
    • Cialla: 100% Picolit
  • Minimum Alcohol:
    • Colli Orientali del Friuli Picolit: 15%
    • Cialla: 16%
  • Aging Requirements:
    • Colli Orientali del Friuli Picolit: May not be sold until September 1 of the year following the harvest
    • Cialla: May not be sold until September 1 of the second year following the harvest
    • Cialla Riserva: Minimum 4 years aging from November 1 of the harvest year
  • Minimum Planting Density: 3,500 vines per hectare 
  • Maximum Yields: 4 tons/ha, 22 hl/ha
  • DOCG Established: 2006

Lison (shared with Veneto)-

  • Region: Veneto and Friuli-Venezia-Giulia
  • Province: Venice (Veneto), Treviso (Veneto), Pordenone (Friuli)
  • Communes of Production: 19
    • Classico Zone: Lison, Pradipozzo and Summaga (fraziones of Portugruaro); Belfiore, Blessaglia, and Salvarolo (fraziones of Pramaggiore); Carline and Loncon (fraziones of Annone Veneto); Cinto Caomaggiore; Santo Stinto
  • Denominazione (Bianco): 
    • Lison
    • Lison Classico
  • Varieties:
    • Min. 85% Tai (Friulano)
    • Max. 15% other non-aromatic white grapes suitable for Venice, Treviso, and Pordenone
  • Minimum Alcohol:
    • Lison: 12%
    • Lison Classico: 12.5%
  • Aging Requirements: Wines may not be released before March 1 of the year following the harvest
  • Minimum Planting Density: 3,000 vines per hectare
  • Maximum Yields: 
    • Lison: 11 tons/ha
    • Lison Classico: 10 tons/ha
  • DOCG Established: 2010

  Rosazzo –

  • Region: Friuli Venezia Giulia
  • Province: Udine
  • Denominazione: Bianco
  • Grape Varieties: 
    • Min. 50% Friulano (Tai)
    • 20-30% Sauvignon Blanc
    • 20-30% Pinot Bianco and/or Chardonnay
    • Max. 10% Ribolla
    • Max. 5% other white varieties suitable for cultivation in Udine
  • Minimum Alcohol: 12%
  • Aging Requirements: Rosazzo must be placed on the market by April 1 of the second year after harvest
  • Minimum Planting Density: 4,000 vines per hectare
  • Maximum Yields: 8 tons/ha, 56 hl/ha
  • DOCG Established: 2011 (formerly a subzone of Colli Orientali del Friuli DOC)
  • The Rosazzo DOCG was created amid a flurry of wine administration activity in 2011, as Italy prepared to hand over wine-legislation powers to the EU.

 

Friuli’s DOC’s (DOP)

Carso

  • Rosso: min. 70% Terrano
  • Varietal Wines require a min. 85% of the stated variety

Collio Goriziano/Collio-

  • Bianco and Rosso wines may be comprised of any blend of the approved varieties (Müller-Thurgau and Malvasia combined may not account for more than 15% of the Bianco blend)
  • Wines labeled “Cabernet” require 100%
  • Combined Cab. Franc, Cab. Sauvignon and/or Carmenère; all Varietal wines require a min. 85% of the stated variety
  • White wines may be labeled “riserva” with a min. 20 months aging, red wines may be labeled “riserva” with a min.
  • 30 months aging, including at least 6 months in wood

Friuli Annia–

  • Rosso, Rosato, and Bianco wines may be comprised of any blend of the approved varieties.
  • Spumante Bianco: min. 90% Chardonnay and/or Pinot Bianco.
  • Varietal Wines require a min. 90% of the stated variety
  • Rosato wines must be made by saignage.
  • Spumante wines must be brut or demi-sec.
  • Rosso and Varietal red wines may be labeled “Riserva” with a min. 2 years of aging (including at least one year in wood).
  •  Bianco, Rosato, and some varietal white wines may be produced as frizzante.

 Friuli Colli Orientali–

  • Rosso and Bianco wines may be comprised of any blend of the approved varieties.
  • Wines labeled “Cabernet” require a min. 85% combined Cab. Franc, Cab. Sauvignon and/or Carmenère.
  • All Varietal Wines require a min. 85% of the stated variety
  • All wines may be labeled “Riserva” with a min. 2 years of aging.
  • Dolce wines have a min. 50 g/l of residual sugar.
  • There are five legal subzones: Cialla, Ribolla Gialla di Rosazzo, Pignolo di Rosazzo, Refosco di Faedis and Schioppettino di Prepotto. Each subzone has its own requirements and varieties.

 Friuli Grave-

  • Rosso, Rosato, and Bianco wines may be comprised of any blend of the approved varieties.
  •  Cines labeled “Cabernet” may be Cab. Franc and/or Cab. Sauvignon; Varietal Wines require 90% of the stated variety.
  • All wines except Rosato may be Superiore with an additional degree of alcohol.
  • All wines except Rosato may be labeled “Riserva” with a min. 2 years of aging. Rosato and some varietal wines may be frizzante.

 Friuli Isonzo / Isonzo del Friuli–

  • Bianco and Rosso/Rosato wines may be blended from any approved white and red varieties, respectively, except Moscato Gialla and Moscato Rosa.
  • Wines labeled “Cabernet” require 100% Cab. Franc and/or Cab. Sauvignon.
  • Varietal Wines require 100% of the stated variety.
  •  Chardonnay Spumante may include up to 15% Pinot Nero
  • Pignolo wines must be aged for a min. 2 years.

 Friuli Latisana–

  • Bianco: Min. 60% Friulano, max. 30% Chardonnay and/or Pinot Bianco
  • Rosso and Rosato: min. 60% Merlot, max. 30% Carmenère, Cab. Sauvignon and/or Cab. Franc
  • Wines labeled “Cabernet” require a min. 85% combined Cab. Sauvignon, Cab. Franc, and Carmenère
  • Varietal Wines require a min. 85% of stated variety
  • Rosso, Bianco, Red Varietal Wines, Passito, and Friulano Varietal Wines may be labeled “riserva” with a min. 2 years of aging.
  • Many varietal wines can also be released as superiore or frizzante

Lison-Pramaggiore-

  • This DOC is located in both Friuli and Veneto

Prosecco-

  • This DOC is located in both Friuli and Veneto

 Wines On Today’s Show:

Marco Felluga:

MARCO FELLUGA is situated in Gradisca d’Isonzo, province of Gorizia. Founded in 1956, the estate is both a pioneer in quality as well as innovation and today comprises 250 acres of vineyards of which production is roughly seventy five percent white grapes and the remainder red. All of the wines come from vineyards within the most important DOC known as Collio Goriziano, or Collio.

The white wines are filtered before being fermented at controlled temperatures in stainless steel vats. A certain proportion of the wine is refined in wooden casks, as are some of the red wines. The equipment used in the winemaking is of the latest technology updated through continual experimentation and in order to obtain the ideal results in harmony with respect for tradition.

The property today is managed by Roberto Felluga, son of the prominent Marco Felluga, the inheritor of the founding Marco.

http://www.dallaterra.com/pdf/Felluga.pdf

http://www.marcofelluga.it/Marco%20Felluga%20Collio%20Bianco%20Molamatta.asp

Marco Felluga Molamatta Collio Bianco DOC  2009

Blend & Oak: 40% Friulano, 40%Pinot Bianco 20% Ribolla Gialla. Pinot Bianco is fermented in small oak barrels, the balance is fermented in stainless steel.

Sight:

  • Color:  Bright yellow to watery rim
  • Brightness: Brilliant
  • Viscosity: Medium
  • Age/Conditions: Youthful/Healthy/No Gas/No Sediment

Nose: The nose is youthful and highly aromatic. There are strong notes of Meyer lemon, Kefir lime, and ripe peach, laced with herbal notes of Thai basil, fresh cut grass, and cucumber, and high notes of jasmine, and Lilly, and a slight trail of lucky charms marshmallows.

Pallet:

  • Acid: High
  • Sugar: Dry
  • Body: Medium +
  • Alcohol: 13.5%
  • Complexity: High

Primary Notes: The citrus, and floral notes carry to the pallet. Along with a silky vanilla note.

Oak: Subtle new oak.

Quality: High

Finish: Lingering and exciting.

Possible Pairings: Creamy cheeses such as Robiola Bosina, spicy Thai dishes such as Rama, or Panang.

 

Borgo Magredo:

Borgo Magredo is located in the “Grave del Friuli” appellation. The characteristic gravelly soil of this area is created by the Meduna River, which flows down from Carnic Pre-Alps, bringing along pebbles and stones. The soil is so “meager” (hence the Italian word “Magredo”) that the vines appear to be planted in a streambed.

These stones have always been part of a local tradition: the art of mosaics! History tells us that the mosaic in the cathedral of Santa Eufemia was composed, in the VI century, with stones taken from the area where Borgo’s vineyards are now located. Borgo Magredo has chosen a mosaic as its symbol and tribute to the cultural achievements of the school of mosaic art in Spilimbergo.

Piero Totis – The particular microclimate of its location contributes substantially to the distinct style of Borgo’s wines. The stones in the soil capture heat during the day and release it at night, protecting the grapes from the low temperatures. The warm draft then flows towards the mountains and its low-pressure draws cooler breezes from the snowy peaks. The cool-warm temperature cycles span over 4 square miles of Grave vineyards and contribute to the unique aroma, flavor and fragrance of Borgo’s wines.

Borgo Magredo, with its 250 hectares of vineyards (almost 620 acres) and a production capacity of one million bottles per year, is the largest estate in Friuli. Owned by the insurance company “Generali”, Borgo Magredo is equipped with the most modern technology as the innovative vacuum-press that crushes the white grapes very gently.

http://www.winesfrombedford.com/suppliers/borgo_magredo.php

Borho Magredo Mosaic Pinot Grigio, Friuli Grave DOC, 2010

Production:  Estate bottled 100% Pinot Grigio. Temperature controlled fermentation in new stainless steel vats.

Sight:

  • Color: Dusty light peach to a silver rim           
  • Brightness: Star bright
  • Viscosity: Medium
  • Age/Conditions: Healthy/ Youthful/ No Gas/ No Sediment/ Possible Skin Contact

Nose: This is a healthy nose with a bit of development and or lees aging. It leads with tropical notes of banana, green mango, and bruised apple, followed by notes of short bread, and saline.

Pallet:  

  • Acid: High
  • Sugar: Dry
  • Body: Medium
  • Alcohol: 12.5%
  • Complexity: Medium

Primary Notes: There are more citrus notes of tangerine & Meyer lemon, followed by the same tropical notes from the nose. The yeasty and salty notes carry to the pallet which confirm my suspicions of lees and skin contact.

Oak: No Oak

Quality: High

Finish: Lingering

Possible Pairings: Garlic cream sauces & fatty fish such as Sea Bass.

 

If you are looking to visit the region here are some fun resources:

Discover Friuli Wine Tours:

Aimed at anyone with a love and appreciation of fine food and wine, you’ll enjoy special visits to leading wine estates as well as boutique wineries. You’ll meet the wine-makers, share their knowledge about the wine-making process and taste lots of wine!

http://www.discoverfriuli.com/eng/wine/wine.html

Private Friuli Wine Tour:

During our day, we will visit prestigious wineries that are renowned for both the high quality of their wines and the historical value of their estates. Combined with scenic drives through the delightful countryside and the visit of a charming hill town, a very special day awaits you.

http://www.tours-italy.com/venice-italy_wine_tours-friuli_wine_tasting.htm

 

Hope this is has been fun and informative!

Salute!

Essays / Miscellaneous — Leave a comment
18
Oct 12

Drinking Inside The Box

I am aware that boxed wine has a stigma, and based on some examples that are out there it is with good cause. However, I would like to help tip the scales in the other direction, as the technology is great!!! And the value is amazing… especially if you use wine when you cook.

I have been aware that box wine was breaking into the fine wine market for a few years now. Two Christmases ago in Chicago, there were many distributors pushing wooden boxes as a fun gift alternative. Among some of the more successful offerings were Domaine Le Garrigon, Cotes du Rhone, Ch du Chatelard Bourgeon Blanc, & Ch Les Maines Bordeaux Blanc. These were all offerings from WineBerry Imports. The packaging was stylish and the whites even had a wooded slat that would slide up so that you could place an ice pack inside for picnics, parties and the like. As a wine drinker I was impressed, but as a professional wine buyer at the time, I was not on board as the stigma of boxed wines was huge, and these offering were usually $40 or more, which is a deal for 3000 mL, however still a costly and a hard sell to a wine buying community that still scoffed at screw caps.

Times have changed though. From 2009 to now I have seen tap systems go into many bars across the USA, which is basically a big pressurized box (or keg) of wine. And I have even seen and ordered boxed wine off of restaurant menus. In the summer and fall of 2010 Big Bowl in Chicago, a Lettuce Entertain You outlet, offered a boxed Rose produced by Yellow and Blue, an organic producer. It was a perfect pair for the spicy Asian dishes on the menu, and I am not ashamed to say that my fellow wine enthusiast friends and I put away more than one box… especially on ½ price bottle (box) Tuesday.  It is clear that the educated wine community is jumping on the Go Green initiative, and is more and more willing to look past the vessel to what is in side.

I believe that boxed wine has great potential for success. The trick is how to get the average consumer on board. And since my temporary relocation to the Rio Grande Valley in South Texas I have been buying wine like an average consumer, so I believe I have sussed out how box wine is every man’s best friend. I have been living on Bota Box Chard since July due to the lack of drinkable wines available in my immediate surroundings.

Budget: There are now many decent boxed wines on the market for $15-$30 a box. A box fits the equivalent of 4 bottles of wine. That puts it at a $3.75- $7.50 per bottle, and most of these are highly drinkable table wines…. Much better than many $3-$10 bottles I have had in my life.

Freshness: Boxed wine stays as fresh as the day you tapped the nozzle for over a month. This is due to the double valve in the nozzle keeping oxygen from getting in. The bag is also protected from light as it is inside a box. This is great to ensure that you always have something to sip on, and it is perfect for cooking. Most chefs would agree that if you are cooking with wine it has to be good drinkable wine, and this is a handy and affordable way to make sure you always have a fresh supply on hand.

Low Carbon Foot Print: Aside from WineBerrys wooden boxes, boxed wines are usually in recycled cardboard boxes. The shipping and production of these vessels uses MUCH less energy and resources than heavy glass bottles.  Also many boxed wine makers are also utilizing organic or Bio-Dynamic wine practices.

Style- Ironic is the current hip thing, so you can kind of look at boxed wine as a much tastier version of Pabst Blue Ribbon, if you are marketing to the millennial’s (IE: Anyone with a handlebar mustache, or Sally Jessie Raphael glasses… under the age of 40.) If your clientele is of the more sophisticated persuasion you can choose one of the nice wooden boxes of WineBerry’s line, or even go couture with a new line of wine purses being launched by Vernissage. They are starting a project where they are pumping French table wine in to Swedish-designed “Hand Bag Boxes”.

I hope that this positive trend continues. That being said, I feel that currently whites and roses are the tastier option in the boxed wine world. I have yet to taste a higher quality red out of one of these fun little nozzles… But I am always open to being proved wrong.

Below are the sites to producers I have mentioned:

http://www.wineberry.com

http://www.ybwines.com

http://www.botabox.com

http://www.vernissagewine.com/welcome.aspx

Happy Drinking!

F&B Tips / Miscellaneous / Recipes — Leave a comment
10
Oct 12

Sara Kay’s White Beans & Bacon

About: This is my take on a tasty fall time Medieval English dish. It is great as a meal, or a side, and if you follow a low-carb diet is surprisingly healthy.

 Prep Time:10 min

Cook Time: 10 min

Difficulty : Easy

Serves: 2 meal/ 6 side

Best Pairings:

B&G Vouvray 2009 The silky pair and bruised golden apple notes are perfect companion to this heart warming dish, and the racing acidity helps cut the fat.

Game of Thrones!

Tools:

  • Large Sauce Pan (I used at Le Cruset Cast Iron Pot)
  • Cutting Board
  • Knife
  • Tongs
  • Spatula

 Ingredients:

  • 4 pieces thick center cut bacon, roughly chopped
  • 1 small onion, chopped
  • 2 cups shredded cabbage (I used the bagged coleslaw mix w/ carrot shreds from the grocery store… it is a cheap tasty time saver)
  • 2 large garlic cloves, chopped
  • 2 cups white beans/ rinsed (Cannellini, usually in the “ethnic” isle at the store)
  • Salt   (I always use Maldon Sea Salt!!)
  • Pepper

 

Directions:

  • Cook bacon over medium to high heat in a large saucepan until crisp.(Tip: You know it is cooked when it starts to foam)
  •  Remove bacon from pan and set on paper towel to drain.
  • Add onion to drippings, and sauté till tender.
  • Add half the cabbage and cover pot, cooking until cabbage is wilted.
  • Add remaining cabbage and garlic, stir and cooked till endive is wilted.
  • Add beans and bacon, cooking until the beans are heated through, stirring often.
  •  Season with salt and pepper and serve.
 Let me know if this dish hits the spot!

Essays / Wine Show Episodes — Leave a comment
03
Oct 12

Texas Wine Show:


Texas Wine Show Pic Texas Wine Facts:

Years of wine industry: 1650-present

Total area: 261,797 square miles (678,051 km2)

Size of planted vineyards: 3,200 acres (1,295 ha)

Grapes produced:

  • Aglianico
  • Blanc du Bois
  • Cabernet Franc
  • Cabernet Sauvignon
  • Carignane
  • Chardonnay
  • Chenin Blanc
  • Gewurztraminer
  • Grenache
  • Lenoir
  • Malbec
  • Merlot
  • Montepulciano
  • Mourvedre
  • Muscadine
  • Muscat
  • Canelli
  • Mustang
  • Noble
  • Norton
  • Orange Muscat
  • Palomino
  • Petit Verdot
  • Pinot Gris
  • Pinot Noir
  • Primitivo
  • Riesling
  • Roussanne
  • Ruby Cabernet
  • Sangiovese
  • Sauvignon Blanc
  • Sauvignon Musque
  • Scuppernong
  • Semillon
  • Syrah
  • Touriga Nacional
  • Viognier
  • Zinfandel

History:

The earliest winemaking was by the Spanish missionaries in the 1600’s in the El Paso area. It is one of the earliest wine producing regions in the USA, however it has been plagued with diseases and climatic issues from the start, so Texas wine production as we know it today did not really take hold until the 1960’s with grafting and lots of experiments by Texas A&M.

Texas’s 8 AVA’s:

Mesilla Valley AVA (1985) – West Texas. Texas’ first AVA though primarily located in New Mexico with only small parts extending into Texas.

Bell Mountain AVA (1986)- Central Texas. First AVA completely within the state of Texas. Known for its distinctive Cabernet Sauvignon grown in northern Gillespie County.

Fredericksburg in the Texas Hill Country AVA (1989) – Central Texas. Known for its Cabernet Sauvignon and Chardonnay.

Texas Hill Country AVA (1991)- Central Texas. Located just west of Austin. With over 9,000,000 acres (3,600,000 ha), it is the second-largest AVA in the United States though less than 800 acres (320 ha) are planted in grape vines.

Escondido Valley AVA (1992)- West Texas. About 32,000 acres (13,000 ha) along the Pecos River in Pecos County.

Texas High Plains AVA (1993) – North Texas. The Texas Hill country is considered the most promising up and coming AVA, specializing in the production of Cabernet Sauvignon. Covering an area of over 8,000,000 acres (3,200,000 ha), 3,500 acres (1,400 ha) are planted with 20 wineries currently producing wine.

Texas Davis Mountains AVA (1998) – West Texas. Only one winery in existence when granted AVA status in 1998. Specializes in Cabernet Sauvignon and Sauvignon Blanc.

Texoma AVA (2005) – North Texas. The Texoma region is where 19th century viticulturist Thomas Volney Munson discovered the cure for France’s phylloxera epidemic.

Wines On Today’s Show: Llano Wine: http://www.llanowine.com The simple mission of Llano Estacado, from its beginning in 1976, to its role as industry leader today, has been to embody the fabulous potential of Texas wine. This mission began with 1,300 cases of wine releases in 1977. Today, Llano Estacado is the largest, Winery in Texas.

Chenin_Blanc_4e9c999291cc0Chenin Blanc (NV) Escondido Valley

Oak: 100% stainless steel fermentation

Sight: Color: Pale straw-watery rim

            Brightness: Star bright

Viscosity: Medium Age/Conditions: Healthy & Youthful

Nose: It is healthy…. maybe a tinge of sulfur. Lots of lime zest, lemon chiffon, ripe pear, and crisp green apple, fallowed with a chalky, limestone mineral note, and coated in honey

Pallet: This is a dry wine, with a dollop of residual sugar. There is healthy acidity, and loads of honey and pineapple notes. There is not as much mineral present in the mouth as there seemed to be in the nose. It is closer to a South African Chenin then a French Chenin.

Finish/Quality: This is an ok wine. Not as scary as I anticipated, but not mind blowing either. I feel that the RS and acid are not as balanced as they could be. That being said it is not bad for a $7.00 bottle, and it would be a good bridge for dry and sweet drinkers.

Possible Pairings: Penang Curry, or a nice stink blue cheese like St. Angur.

Chardonnay_2010_4f035dace561cChardonnay 2007, Escondido Valley

Oak: None-8 Months in Stainless Steel

Sight: Color: Electric Yellow-watery Rim

            Brightness: Brilliant

            Viscosity: Medium

            Age/Conditions: Healthy & Youthful

Nose: This leads with sweet corn, and meyer lemon zest, and hey. It’s fallowed with a chalk & sea salt not that reminds me of Chablis. Although there is a trailing finishing note of plastic shower curtain that leaves cause for concern.

Pallet: Not even close to a Chablis. There is a plastic, chemical note. There is almost no fruit and tons of acid. This wine would have benefited from MLF or Oak.

Finish: Acidic and one note.

Possible Pairings: Nothing

Becker Vineyards: www.beckervineyards.com

Becker Vineyards was established in 1992. The vineyard was planted on a site of native Mustang grapes much prized for winemaking by German neighbors and their ancestors. A few years later the Beckers planted a three acre lavender field reminiscent of the wine country of Provence, France. The 46 acres of French Vinifera vines generate 14 different available varietals, including Syrah, Petite Syrah, Sauvignon Blanc, Malbec, Petite Verdot, Cabernet Sauvignon, Cabernet Franc and Merlot. claretClaret 2010, Texas Hill Country

Oak: It was carefully matured in French and American oak barrels.

Blend: 42% Cabernet Sauvignon, 34% Merlot, 5% Malbec, & 1% Cab Franc. The grapes are sourced from Texas High Plains grape growers, Laverne Newsom, & Dorothy Cooper.

Sight: Color: Garnet- Salmon rim

             Brightness: Dull

            Viscosity: Medium plus

            Age/Conditions: Healthy & Developed

Nose: This starts with dried plum, violets, lavender, leather, and coco powder. This shows development.

Pallet : Dry, medium bodied, medium acidity, medium plus tannins, and a velvety finish. Loads of blueberries, plum, coco and violets. lovely layers.

Finish: Well done Becker estates, this reminds me of a cross between a Cahor and a Cab Blend from Paso Robles. It is fruity and elegant, with a refined rustic character.

Possible Parings: Lamb chops, Texas smoke house Brisket, or aged Gouda.

Planning a Trip: Check out the TX wine trail, it looks like a lovely wine country weekend with a touch of Southern Charm…. I’ll let you know what I think after I check it out. http://www.texaswinetrail.com/ Hill Contry

Essays / F&B Tips — Leave a comment
28
Sep 12

Sara Kay’s Top 10 Cellar Management Tips

1.       Less Is More:

There are many schools of thought as to the proper system of cellar management. After working in many cellars with many different teams of people, they only constant I have found is that there are no finite rules. The best thing to do is to figure out what your organizational style is and go from there. Also, keep your system simple. If you are anything like me you constantly wish that you could jam another day in your day, but alas that is not possible! So set yourself up for success and make a system that hits all the basics and still fits into your already busy schedule. Remember “perfect” is much better in theory than in practice.

2.       Lighting, Temperature, & Positions are Everything:

  • Lighting- Wines should be away from bright hot lights! This goes beyond just sunlight. If you have a show cellar, you may be tempted to point some dazzling spot lights on your prized possessions, or if you are short on space you may want to put your cellar close to the kitchen and its heat lamps, but these are not good ideas. You want soft lighting at all times, with the least amount of heat emission possible. Anyway, it makes your cellar more romantic. (That  being said do not make it so dark that you cannot read labels… that slows productivity & can cause staff to pull and sell incorrect wines)
  • Temperature- Of course there is a perfect temperature for every bottle, and for the right price you can purchase a cellar that has special temperature controlled compartments for all of your exacting needs. But if you have a budget that is slightly less than out of this world, I recommend storing all of your wine–white, red and sparkling–at 50-59 degrees. (This is also a much more bearable temperature to work in then 35). It is also a great temperature range to taste both whites and reds, however keep ice baths on hand for serving sparkling…. and white for some of your customers who will not buy the “whites should not be beer cold” spiel.
  • Humidity- Swamps are good for very few things… and wine is not among them. Humidity can affect the temperature of your wine, but most importantly it will damage your wine’s label, which affects its value and presentably. Would you buy a $600 Bordeaux with a wrinkly, stained, and peeling label?
  • Position- It is true that not all wine needs to be laid down… but if you have space to then you may as well do it. (But make sure you can do it safely, so that the bottles do not fall and break, or hit someone in the head…. I have some war wounds.)  If you do not have space to lay everything down then I recommend that you find room to lay down your age-worthy wines, and sparkling wines, as they benefit from it the most.

3.      Follow Your Life Lines:

It is important to know the life span of each of your wines, this way you can strategize how to move your wines before they die. It benefits no one to store dead wine, and more over it does your program damage to serve it.

4.       Be Flexible With Your Storage:

I know how tempting it is to design a cellar with a perfectly fitting sleek little spot for each bottle, however if there is one constant I have noticed in wine is that there are NO Constants. A wine program is a living, growing, changing entity. So your storage area should be equally flexible.  You should be able to add and subtract wines with little effort, and without having to totally overhaul your tracking and organizational system with every new order.

5.   Make A ½ Day Every Week “Cellar Time”:

Let me start by saying that if you cannot stand detailed, repetitive tasks, then you should not be in charge of keeping your cellar in order, so find someone on your staff whose temperament and integrity fits the task. If you are up to the challenge, I recommend making a half-day of every week “Cellar Time”. I recommend doing this on the day of your deliveries, or the day after. I also recommend that this not be a busy business day for you. That way you can be focused on the task at hand. This is the most effective way of tracking your wines, putting them in their place, creating strategic sales tactics, and keeping an up-to-date log of purchases, loss, breakage, and theft.

6.       INVENTORY!!!!!!!-

This is the most tedious and also the most essential thing you can do for your cellar. It is the best way to know exactly what you have, find wines that have wandered to the wrong place, and also ones that have wandered away. I always recommend doing this with a team of two people, so that one person can find the wines, and one person can record them. This also creates a built in checks and balance system so that no one has an opportunity to fudge the numbers. I recommend doing this quarterly. (Spot checking is not sufficient!)

7.       Don’t Have Too Many Hands in the Cookie Jar:

Obviously everyone that sells wine will have to be able to navigate the cellar. However, I find it wise for there to be just one or two people in charge of entering wines into your system.  There is less room for error, or unexplained mysteries this way.

8.     Make Your Key Easy To Read & Update:

It is important to have a key that tracks your cellar, and that is organized in the same fashion as the list that your guests see. This make navigating it easy for everyone. Here are some basic things that you should consider including in each wine entry on your key:

  • Bin number
  • Location/Locations Stored
  • Full Title of the Wine
  • Vintage
  • List price
  • Your cost
  • Distributor
  • Date Purchased
  • Importer (if applicable)
  • Life Line
  • Notes- i.e.: fun facts, aging notes, discounts, replacements.

9.       There are NO Good Vibrations:

Keep your cellar away from vibrations! This means anything from a jackhammer, to bass from your hip Friday night DJ. It can disturb sediment, improperly age wine, and in extreme cases knock wines out of storage and break them.

10.     Do Not Buy More Then You Can Hold:

I know that closeout  sales seem all too good, but as one who has worked on every end of the sales chain of this industry… they come around all the time. It does you no good to buy more then you can store. If wine cannot be stored properly it kills your investment. Also if you over-buy, you could be blowing your budget.

I hope these tips help!

Please feel free to post any thoughts or success stories. 

As always if I am in your area I am available for all your cellaring needs.

 

Miscellaneous — Leave a comment
21
Sep 12

Sara Kay’s Carnitas!

Sara Kay’s Carnitas!

Or

Pulled Pork Base!

Prep Time:10 min Cook Time: 3-3 ½ Hrs Difficulty : Easy, but time consuming.

 

 

Tools Needed:

  • Cheese Cloth
  • Cooking Twine
  • Large Dutch Oven
  • Sharp Knife
  • Cutting Board
  • Bowl
  • Tongs
  • Big Spoon

Ingredients:

  • 3 Sprigs of Marjoram
  • 3 Sprigs of Thyme
  • 1 Tbs of Coriander Seed
  • 2 Bay Leafs
  • 3 Smashed Cloves of Garlic
  • 1 Med Yellow Onion
  • Cooking Spray
  • 2 Tbs of Maldon Sea Salt (This stuff is the best… if you have trouble finding it I will help you)
  • 1 Tbs of Cracked Blk Pepper
  • 3 Lbs of Boneless Pork Shoulder (Sometimes the package will actually say Pork Roast for Carnitas. Make sure it is not marinated or brined)

Prep:

  • Cut Onion into quarters, leave the core on but peal skins of.
  • Cut aprox a 1ft square of Cheese Cloth, & a 1 ½ ft of twine.
  • Doubled over the cloth so that coriander seeds do not fall out.
  • Put coriander seeds, marjoram, thyme, garlic, & Bay leafs in cloth, gather cloth up around them and tie off top with twine so that it looks like an herbal tea bag.
  • Spray pot w/ cooking spray then arrange onions around the edge of the pot and your herb pouch in the center (Make sure to leave the excess string draped over the side of the pot so that you can retrieve it later)
  • Heat Pot on medium.
  • Cut Pork in to 1 ½ to 2 in cubes (Leave the fat on!!!)
  • Arrange the pork cubes evenly around the bottom of the pot.
  • Cover with water (about a liter should do)

Cook:

  • Let simmer for 2 ½ Hrs, flipping meat with tangs ever ½ hr
  • Skim the foam that rise to the top with the big spoon (This is what the spoon and bowl are for)
  • At the 2 ½ mark the meat should start to separate, when this happens, fish out the herb pouch and onions
  • Turn up heat slightly and stir occasionally until all of the liquid is absorbed into the meat and it is completely shredded, tender, and juicy

ALL DONE!

Best served as:

  • Taco Filling
  • On its own with some lime wedges
  • Next day with some BBQ Sauce

Best Wine Pairing:

A full bodied Rose!

I enjoyed mine with Dm du Grand Bouqueteau, Chinon Rose 2005, which surprisingly still had a fair bit of life in it!

I am finding all sorts of hidden gems in back rooms of dusty liquor stores down here in the RGV.

If you try this recipe please let me know how it turned out!

Happy Eating!

Essays / Wine Services — Leave a comment
19
Sep 12

Sara Kay’s Top 10 Service Tips

I have always believed that good customer service is the most important part of any successful business. This is especially true in the food service industry, because your Chef may be amazing, your wine list may be to die for, but if the customers are treated poorly they will not come back & will most likely smear you in every Social Media outlet available. Here are 10 Tips I feel translate to good service no matter if you are Fine Dinning or Fast Food.

 

 

1.       It is all in the Timing:

Your guest should never be kept waiting or wondering. You should try and anticipate their needs. You cannot always control what is happening in the back of the house, but you can control what your customer experiences. So frequently check in, and if there is a delay keep them informed in a positive way. People would always rather be informed then neglected. And I find when you get people their orders in a timely fashion they are likely to stick around and order more, and most importantly they are more likely to return!

2.       Know Your Product:

It is your job as a server to know your menu and concept inside and out. (This should not be an assignment your manager should have to give you) When you are informed you can quickly answer any question thrown your way, and excite your guests. Excited guests are happy guests and that means more money for everyone.

3.       SMILE:

No one likes to be served by tiered, grumpy, winey, bitchy, or snooty person. When you are at work you should leave your personal issues at home, or at the very least in the break room. The more pleasant you are to your guests they more they will return the favor. And the more pleasant you are to your co-workers and management the overall tone of your work place is better, and that is good business for everyone.

4.       Be a problem solver:

If your guest has a question or problem, try and find the quickest solution possible. If you do not know the answer, offer them your best guess, and let them know that are going to find out for sure….. Then go find the answer and get back to them ASAP.

5.       Take Ownership:

Of course every establishment has its own sets of rules and procedures, but there is always room to be yourself. Take pride in your guest interaction, and create some extra steps of service that are unique to you, It always leaves guests coming back for more.

6.       Cleanliness Is Next to Awesomeness:

It goes without saying that hygiene is important in food handling. This goes beyond washing your hands. The joy of food is a sensual one, and if you are serving it you should not interfere with it. You should look and smell squeaky clean…. And yes this can be achieved even if you are tattooed from your nose to your toes, or a have a heaping hive of dreadlocks. The trick is to look attentive and alert, and do not SMELL of ANYTHING!!!! Say NO to cigarette smell, coffee breath, essential oils, perfumes, strong hair products, or BO! And always have a lint roller J you may love your pets, but your guests should not know you have them.

7.       Help a Brother Out:

No matter if you work for a tip pooled house, an everyman to himself place, or you are hourly with no tips…. Service is a team sport, and if one man goes down you all suffer. If you see a team mate is having a problem and you have a chance to help… DO IT!!!! The favor will be returned. And with this everyone wins, especially your guest.  

8.       Know Your Food Allergies: (And don’t be a hater)

Food allergies are a real and growing problem. This goes hand in hand with knowing your menu. If a guest informs you they have a food allergy help them find a food they can enjoy, and if there is nothing suitable for them on the menu, be honest with them about that as well. Do not be annoyed by this! I promise it is more annoying for them to always be afraid of what they can eat that it is for you to find out if your coleslaw has dairy  in it. And NEVER should your customers be at risk of an allergic reaction out of laziness or spite. Common Allergies Are:

  • Gluten
  • Nuts (Peanuts or Tree nuts)
  • Dairy
  • Sugar
  • Shellfish
  • Seafood
  • Mushrooms

9.       Best Your Self:

Healthy competition with your co-workers is OK, but healthy competition with yourself is the BEST! I challenge you to pick a new item on the menu each week and become an expert on it. Try and know as much about it, get the most people excited about it, and sell the most of it as possible. This will have great positive effects on everyone.

10.   Create a Community of Regulars:

Take time to know your guests. Acknowledge and thank them for repeat visits. Learn their likes and try and surprise them with new treats they would like. Everyone likes VIP treatment, and when you do it sincerely it feels good to give it as well.

 

 

Hope these tips help. They are just a few thoughts I compiling while developing my new service training module. I would love any feedback.

Essays — Leave a comment
18
Sep 12

Chardonnay… It’s Not Just Cougar Juice

 I have never been a big fan of clubs or cliques  as I feel like they limit people  from amazing experiences… and there is one such club in the wine world that DRIVES ME NUTS!!! That is the ABC Club, AKA the Anything But Chardonnay Club.

I am going to say it: I am a Sommelier and I am absolutely bat-shit crazy in love with Chardonnay, and I love it in all its forms.

That is correct, there are many different forms of Chardonnay, not just the over-oaked, toasty, buttery Chardonnay from CA that is the bane of the ABC club, and has also achieved the absolutely fabulous name of “Cougar Juice”.                

Let’s go back to the beginning of this noblest of all the noble white varietals.  Historically Chardonnay’s homeland is France, most notably in Burgundy and Champagne… that’s right all you ABC-ers… I said Champagne.  There are many different styles of Chard in Burgundy and I invite you to explore them all, however some are pricier than others. For the purpose of this article I will break it down to two styles: Oaked and Un-oaked. If you are part of the ABC club, or you just prefer a crisp clean citrusy style of white, I would like to direct your attention to Chablis. I am not talking about the cheap swill that is produced in the USA, and was super popular in the 70s. I am talking about the region in the northernmost reaches of Burgundy. They have always been all about chardonnay, and the pure expression of the grape, and the terrior (soil, climate etc). That means they do not use oak usually, because they want to show the natural crisp acidity of the grape. You can also find some nice unoaked or slightly oaked options in the Macon which is Southern Burgundy, and they are super cost effective to boot. In between these two regions is where  arguably the most beautiful expression of grape and oak exists, and  I must say I am frequently won over by that argument. Two of the best, yet sadly usually the most expensive, areas you can find these are Puligny-Montrachet, and Chassagne-Montrachet. These wines do see oak… French oak, and usually with a soft hand so they often express notes of golden apple, golden raisin, white flowers, vanilla, and brioche with a strong acidic back bone. 

I do love Burgundy…. But I also love the myth behind how Chardonnay came to be planted there. I have heard many variations on this story,  so now I will tell you mine. At this point I recommend you pour yourself a nice big glass of Chardonnay and get ready for story time.

Back in the days of yore & yester year King Charlemagne spent much of his time in Burgundy, which at the time was planted all to red grapes. He also apparently was quite the booze hound, and much to his chagrin he spilt the red wine all over his big fluffy white beard thus staining it. His wife did not approve of his boozy ways, and his scarlet beard often got him in trouble.

Charlemagne found himself in a bit of a pickle: he did love his wife and wanted to make her happy. Surely there was a way to so this, and most surely it did not involve quitting drinking, but what was to be done? He thought long and hard and outside the box. After much experimentation he discovered that white wine took out the red wine stains from his beard (FYI this is a real thing… email me if you want tips for stain removal). He also found that Chardonnay was the best white grape for the region viticulturally speaking, and, like me, he thought it was super tasty!!!

So he decreed there be a fair balance of Chard to Pinot Noire and Gamey planted in Burgundy so that he could drink red wine the first half of the day and then switch to white wine to clean his beard before returning home, thus fooling his wife into thinking he had not been drinking from noon to night. And in this way he kept the love of both his wine and his wife.

As I also briefly stated, Chardonnay is also a large player in Champagne. I will only speak of this briefly, as this article is not about bubbles. I only mention the Champagne connection to try and further break down the walls of the ABC club. If you enjoy a good Champagne Cuvee or even better a blanc de blanc…. You enjoy Chardonnay! There are only three grapes allowed in Champagne production: Chardonnay, Pinot Noir, & Pinot Meunier.

When we venture outside of France, we can look at Chard the same way, Un-oaked v Oaked. If you are of an oaky persuasion I urge you to explore California, Australia, South America, or South Africa. If you want oak with a soft hand but you do not want to pay the price of Cru White Burgundy, I would recommend looking to Spain, Northern Italy, or Greece. And if you are hesitant to leave the ABC club, check out the pacific north west of the USA, Chili, & Australia marked “un-wooded”. I will say this: there are many more un-oaked Chards on the market right now, for two reasons.  The first is a simple market response to the ABC club. The second is that new oak barrels are super expensive, and global economy really sucks right now, so stainless steel is half the cost or less to produce… how lucky that un-oaked chard is trendy right now.

I will close by saying Drink Chard, however you prefer, just do not shun it. It is one of the oldest and most noble grapes for many reasons. It accepts more wine making techniques than any other with grace and ease. It has a great amount of acid which makes it a perfect food pairer, as well as being a naturally full bodied white, allowing it to stand up to even the most overbearing dishes. And finally, it is super comforting and tasty! When I am having a really really bad day nothing lifts my spirits more than a big toasty buttery Chard (Cougar Juice) and mac-n-cheese. BEST PAIRING EVER!!!!!

 

Here are three of my current favorite Chards:

Cougar Juice:

Frank Family Chardonnay

Napa Valley 2010

http://www.frankfamilyvineyards.com/

 

 

 

 

 

 

Medium Bodied:

Domain D’en Ségur, Cuvée Madeleine

Côtes-du-Tarn 2009 (A SW French Delight!!!!)

www.birdrockimports.com

 

 

 

Fresh & Fruity:

West Cape Howe Un-Wooded Chardonnay

Western Australia 2011    

http://www.wchowe.com.au/

Essays — Leave a comment
11
Jan 12

The War of Wine and Rosé

Me Rose

                I realize that to most of the wine world this may seem a funny time of the year for me to write an article on rosé, but that is precisely why I am doing it.  Rosé is perhaps my over all favorite style of wine, especially when it comes to food pairing.  I will say that in my short tenure in the wine world I have seen its reputation improve tenfold, but I still feel its pretty little horn needs more tooting.

                One of the most common misconceptions is that rosé is the sweet sticky slightly fizzy pink wine we have come to know as white zinfandel… and is that a rosé?… well technically yes, but it makes up only a very small percentage of the delicious sea of pink that is out there.  For what it is worth I cannot even fully knock white Zin, although I do not drink it, it is a fabulous “gateway wine” , and as a wine professional I would rather someone drink wine… any wine, than no wine at all.  It also incidentally makes a delicious dressing for mixed melon salad. Smile

Now that we have gotten that out of the way, let’s discuss my love affair. Rosé is perhaps one of the most versatile and sometimes even the most revered wines on the planet. It always baffles me that when I observe people perusing the 1,000 wine list I work with, they will with out a doubt play twenty questions with any still rosé I point them to, even if I assure them it is dry and a really fun refreshing way to explore their favorite red grapes and regions in a whole new and refreshing, and substantially more cost-effective way.  And yet few give a second thought before ordering it’s only “respected” incarnation… and the only version that is on all wine lists year round, that being its sparking form. The most respected would obviously be Champagne (my favorite is Runiart rosé), however Cremant, Cava, and even Prosseco rosés command much respect in this market. And although I do love love love all of these, and I am sure it is no mystery that sparkling wine goes with ANYTHING!!!!!! that is not the horn I feel the need to toot.

I am here to speak for all of the unsung still heroes out there. I believe in this so much that I am only serving rosé at my wedding in July. Granted July is the perfect time for rosé, especially if you are having a beach wedding in Florida.  But rosé is much more than a summer time treat, it is a perfect year round. I live in Chicago, which means that it is cold 75% of the year (although this year is keeping us on our toes) and I find most people who live north of the Mason Dixon line, drink seasonally. This means crisp whites, rosés, and light reds in the summer, and big reds, full bodied whites and fortifieds in the winter… and I say who ever wrote these rules did not take many MANY conditions in to consideration. I will grant that as far as food pairing goes, the white and red rules kind of make sense due to seasonal cuisine (with MANY exceptions). But rosé goes great with everything! Personally, I am a very hot blooded mammal who after a day of walking around in at least two layers, and then cozying in anywhere that is not my house ( as I realize with that modern invention of AC you can make it 65-70 all year long) it is usually 80 degrees and dry thanks to blasting  heaters and that makes me very very thirsty!!!! So these conditions mixed with big comforting winter food, i.e.: pot-roast, roasted veggies, and steaks, means that a full bodied rosé is the most logical match.

Some of the best regions, grapes, and flavor profiles for still rosé are as follows:

Spain– Tempranillo or Grenache– Full, round, and fruity, with a deep magenta hue, and a velvety finish

France (Rhone, Province, or Languedoc)– Grenache, Syrah, Morvedra, and Pinot Noir – Light to medium-bodied with racy minerality, and a healthy back bone of acidity. Best coloration would be pink to salmon.

Italy- Sangiovese, Montepulciano & Nebbiolo– Medium bodied with herbal notes, and a tart cherry zing, with  an electric pink hue

Washington– Cabernet Franc– Big luscious and velvety, with a watermelon finish.

Some of my Favorite Winter Rosés about the Town

Eno Wine Room in the Intercontinental:Dusted rose

Dusted Valley Ramblin’ Rose, Stoney Vine Vineyard, Walla Walla (Cab Franc) $33

Bonus: If you stop in most days you can hang out with me. And if you take a bottle to go you can receive 30% off


Quartino:                     Quartino Rose

Antica Osteria Dry Rose, Montepulciano,  Marche $20

Bonus: You can get a glass for $5 and a bottle for $20, and it goes wonderfully with their veil veal skirt steak!

Wine Events — Leave a comment
13
Jul 11

WineSoaked Toasts Wine Enthusiast’s Toast of the Town!

On June 17th 2011 I had the privilege of attending Wine Enthusiast’s Toast of the Town, at Chicago’s famous Field Museum. This was an interesting and fun experience for me on many levels. I did not realize until I arrived how long it has been since I attended a wine even that was not an “industry event.” By that I mean no one was stressed out, making sales deals, texting their coworkers and networking. Well maybe a little networking was happening, but the fun kind. It was refreshing to be amidst a group of people who all gathered for no other reason than their love of wine. I felt like an actress planted incognito in her audience while they enjoyed a performance of her. What fun!

The Scene: Walking in to the grand hall of the Field Museum you were greeted by a warm and informative staff, and handed the stem of the even Spiegelau, as you gazed upon a gigantic beluga whale installation that hovered above. My tasty journey was underscored by the mellow jazzy tunes of Joey Edwin. It stayed mellow, upbeat and inviting all evening. I am also a huge natural history fan so I found it extra exciting to sip next to the full skeleton of a T-Rex.

clip_image002 What fun! clip_image004

The Vino: This event had a wide range of goods from US favorites such as Charles Krug, Napa Cellars, Bennett Lane, Hall, The Hess Collection, and Chateau St Jean, to some exciting international vendors such as Yalumba of Australia, Mezzacorona of Italy, Austrian Wine of…. You guessed it, Austria, Lapostolle of Chile, Nestor Imports of Greece (this is becoming a thing in America) and my favorite, Herdade Do Esporao of Portugal. There was also a nice showing of bubbles throughout the floor and a healthy sampling of beers from Allagash, Samuel Adams, and Unibroue, and even mixed drinks and fancy teas. There was truly something for everyone. Looking at this selection from a consumer’s point of view, and how it lines up with a Wine Enthusiast event I thought it was very smart. Although there were some gems offered, almost all of the libations presented are easy to acquire in the Chicago market for the home consumer. How perfect! If you fall in love with a wine that evening you can easily go out and get it, take it home and enjoy it, while reading a review on it, and playing with all the wonderful toys that the Wine Enthusiast has to offer.

The Eats: I am not sure if the whale was the inspiration but sea food was definitely the star of the offerings. There were flavor packed bites offered by 30 of Chicago’s very notable restaurants and thirteen of them were seafood focused. This was a change for me from the usual “Pig” dominated menus I am used to in this city. Even the “Purple Pig” offered a beet and goat cheese salad instead of a divine swine bite. There was however one piggy dish that stood out and pleased the palate, the bourbon braised pork belly w/ peach jicama slaw from South Water Kitchen. My favorite fish dish was the Yellow Tail Tiradito w/ Jalapeno and Lemon-grass offered by Sushi Samba. It paired perfectly with Herdade du Esparao Monte Velho White 2009. Other exciting tables were Aria, Provence, Old town Social, Sixteen, IPO, Grahamwich, Bistronomic, and Coco Pazzo just to name a few. My only regret was not hitting the lounges and tasting stations on the second level sooner. There were some treats I was looking forward to enjoying, but alas they had run out by the time I got there. My sadness was quenched by a zippy glass of Schramsburg rose however.

clip_image006 clip_image008

South Water Kitchen                                                   SushiSamba

The Perks: If their bites were not enough to satiate your appetite the coupons the vendors were offering sure were. I have enough savings now, to have a fun, yummy and inexpensive summer. There was also a very nice swag bag with more coupons, the latest issue of the Wine Enthusiast, and the Wine Enthusiast gift guide. Other perks were the VIP option sponsored by the Wine Enthusiast and the Wall Street Journal. If you elected this option you got to lounge in the VIP area set up by The Wall Street Journal. It was a nice exclusive area with ample seating and tables, and a chance to taste some pretty yummy estate bottles. You also got to enter almost an hour before the general public, so that alone makes it a worthy option. And sipping prosecco next to Vince Vaughn was pretty great as well.

The Sum Up: This was a great way to kick off the summer for Chicago’s wine lovers. I highly recommend checking out other Wine Enthusiast events. As for next year, the only things I wish would be added are pairing classes in the “lounge and learn” areas. I know some people are there just for fun, however there are enough people who have a genuine passion for wine knowledge that would greatly benefit from a station of fun filled guidance. This would keep you from drinking one of Krug Estates massive Cab’s with a light delicate Yellow tail dish. And what cooler place to take a mini wine class, then The Field museum? I have on good authority that there are more than a few enthusiastic wine educators roaming this great city of ours. But all in all I will say that the Wine Enthusiast toasted our wine loving city just right. So to you Wine Enthusiast…..

I say CHEERS!clip_image011

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