Winemakers and representative from Canada hailed from regions as far West at British Columbia (BC) to as close as Ontario, Canada's second largest province. These cool climate wine growing regions are best known for their aromatic whites, such as Riesling and even stainless steel fermented Chardonnay, but I learned that the most broadly planted red grape is Cabernet Franc. To be sure, this Cab Franc expresses itself extremely differently than that of France, which tends to be rustic and highly extracted. These red wines have an elegance and lightness, making them good pairs even to fish dishes......
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While all the guys are glued to March Madness basketball mania, consider getting out this weekend for a cultural boost : the opening reception for New Noyes Exhibition at the Noyes Cultural Center in Evanston, Sunday March 21st 3-5 PM.....
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It's not every year that we get the pleasure of a visit from the New Zealand Wine organization. But on the years they make their way to Chicago, it's a treat. This year, the focus was on Pinot Noir, although their claim-to-fame grape Sauvignon Blanc got almost equal showing.......
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I knew I wasn't making it up: a glass of wine is good for you! More than a few studies have come to this conclusion over the past few years. Even the Wiki for wine talks primarily about the health benefits. It took us American's until 1991, when 60 Minutes unveiled the "French Paradox" , to believe or be reminded of the healthful and possibly medicinal effects of wine. And now, studies are showing that wine can also help control that dreaded weight gain that seems to come with female again.
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While we Chicagoan get darn tired of the snow, Spring ski vacations are still at the top of our collective lists. The way I look at a ski trip is generally like this: the great workouts from downhill or cross country skiing lead to extreme calorie burning.
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It's hard to say which was more exciting-- the Chicago wine tasting of top Italian wines, held by the acclaimed Gambero Rosso, or the venue. This Great hall inside Chicago's Union Station is something to be seen. Watch this slide show for an inside peek.
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Wine Bar Round-up: Chicago and the Suburbs
From retail shops to restaurants and wine bars, Chicagoland offers an astounding array of inviting spaces for tasting, learning about and purchasing wine. Join me on a trek from Lincolnshire to Andersonville to uncover a line-up of locales that'll bring out the oenophile in you, whether you're looking for wine education, wine flight tasting or sampling to help stock your wine fridge. These places will certainly whet your whistle.
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The Seattle Times brings great news to us here in Chicago!! Oregon Pinot Noir red wines have come down in price, finally. This is true reason to celebrate. Over time, these lovely juicy red wines mainly from the Willamette Valley, just outside or Portland, have taken on a remarkable reputation for being the finest domestic Pinot Noir. Now, given the economy, prices are coming down and they are even more accessible.
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Do you ever stop and think about how many calories you're consuming on a beer-drinking oriented day like Superbowl Sunday? I don't even want to start counting. Why not opt for lower calorie Chardonnay this year? Studies show that it's good for you, too.....
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The Italian Winemakers of four spectacular regions gathered at the Chicago Hilton this week to show their wares-- Brunello di Montalcino, Chianti Classico, Nobile di Montepulciano, Prosecco....stunning red wines, white wine and champagne (Prosecco sparkling wine!)
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The 9th Annual d'Vine Affair, a The Catholic Charities of the Archdiocese wine event which supports the Chicago Self-Sufficiency Program, will be held again this year on Sunday January 31 2PM - 6PM at the Union League Club of Chicago. All proceeds from this amazing wine tasting goes directly to support the innovative self-sufficiency program servicing both Cook and Lake Counties.
The event is hosted by the venerable Glunz family: Helen & Joseph, Teddi & John and Jean & Joseph Impertao, along with the Rev. Michael M. Boland, President and CEO of Catholic Charities.
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Red red wine
Most of my readers are huge red wine fans but often get overwhelmed by the selection and variety each time they visit a wine shop. Wine doesn't need to be complicated since afterall, it's only up to you to determine what YOU like. So, it's not a surprise that wine is a product that most people report on buying through a recommendation. I'd like to be your assistant as you decide what to serve with your meals, at gatherings and for special occasions.
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It isn't everyday that the Chateaux of Bordeaux set up shop in Chicago. But each year, the Union Des Grands Crus de Bordeaux pays a visit to America to show off their recent vintage.
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Biodynamic Wine Tasting Benefit
Join
celebrated chef and Chicago Waldorf School parent Jean Joho and
H2Vino's Todd Hess to learn the differences between biodynamic,
sustainable and organic wines. Guests will sample over a dozen wines
and olive oils as well as appetizers created by Chef Joho.
Tuesday, January 26, 2010 5:30 p.m. (the presentation will begin promptly at 6:00 p.m) to 8:30 p.m. Brasserie JO - 59 W Hubbard St Tickets: $40 All proceeds to benefit the Chicago Waldorf School, located at 1300 West Loyola Avenue
As a special bonus, Chef Joho will be signing his new book, The
Eiffel Tower Restaurant Cookbook, with a portion of each sale donated
to CWS. These affordable wines will be available for purchase at the
event. Tickets may be purchased at the Chicago Waldorf School main office or by calling 1.773.828.8458
This event has limited seating so please secure your reservation by January 20.
Valet parking is $11.99 for 3 hrs, $16 for more than 3 hrs. Street parking is also available.
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Ah, white wine! It really is reefreshing and infinitely better at pairing with a broad rangs of foods, charred red meat and lamb excluded. But how often does anyone eat that these days? Don't get me wrong-- a nice glass of 3-5 year old Burgundy or California Cabernet Sauvignon certainly has its place. It's simply more of a committment for the palate.
Just the way a squeeze of lemon uplifts a lovely piece of salmon, white wines with aciddity cleanses your palate for the next bite of a meal, be it cheese, a salad, grilled chicken or even pork tenderloin. As a service to all of you chardonnay drinkers, and there are many of you since it's the single most popular wine in the US, I thought I'd introduce the range of white wine varieties here as a reference. Mix it up next time you sip on a glass with dinner.
The French Scout has listings of wine varieties online. I posted the overview of white wines below, with nice descriptions.Chardonnay, gewürztraminer, sauvignon blanc are white grape varieties. This page describes wine styles by variety and production area. Any below variety can give dry white wine or sweet white wine. Some varieties can be made bubbly or still.
If only one variety (chardonnay, gewürztraminer) is mentioned on the label, then the wine is called varietal and is named after the grape with a capital initial (Chardonnay, Gewürztraminer). A varietal wine primarily shows the fruit : its taste much depends on the grape variety.
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For those of you who follow my posts, you know I spend a fair amount of time exploring the lovely Napa Valley. On a recent trip, I discovered a winery that now allows me to bring a bit of the Napa Valley into your home. Starting February 1st, I'll be offering these Wine Shop at Home tasting and buying small parties, for up to 16 of your friend, all around Chicago.
Tasting and buying wine right in your living room!
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There are times when you just need a break, especially when you taste wines for a living. On my last venture out to Napa, I explored the unusual. A trip to one very unique California distillery, Charbay, had my mind reeling with options for celebratory drinks using the likes of blood orange infused Vodka or ruby red grapefruit Vodka.
There's an interesting history and lore to distilling, as stated on their site which I'm posting for intrigue.
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The countdown continues and now we can say "tomorrow", that's one day to go before the Thanksgiving meal you've been preparing and cooking for. I've taken you through lots of make ahead dishes but now we're down to the wire. And, as per usual, I challenge myself and add yet another Thanksgiving side dish, this one a wonderful yeasty bread. You can throw the dough together today then let it rest over night, slowly rising in your refrigerator. It's not too late!! I started it yesterday so I can show you the progression. Watch and see.
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Take these fall leaves and twigs and make wonderful table decorations. Why not take advantage of the fall bounty this Thanksgiving, rather than using fresh cut flowers, which are clearly out of season here in Chicago. Go to your local Christmas tree stand and you can be sure to find an array of seasonal plants, twigs and dried flowers that are just right for holiday decoration.
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Monday, yes it is! I'll share a make ahead sweet potato pie recipe, although we will only do what can be done ahead. You can get both layers of the filling done-- both the sweet potato layer and the gooey pecan layer. You can also throw together the dough for your crust. If you run out of time, you can buy decent frozen pie crusts today at Whole Foods or Trader Joe's. Or, you can opt for a layer of puff pastry, which you can also buy frozen. Basically, here's the pie filling and you can figure out your crust. I'm sure you've know how to make one or can access that simple recipe from any baking cookbook. I'll be sure to show you the finished product when I put together a video of the entire finished feast.
Onward and upward here on our countdown to Thanksgiving dinner. Three days to go and if you're following anything I'm doing here, you should be feeling pretty good about the preparations we've gotten out of the way.
Sweet Potato Pecan Pie
Sweet Potato Layer 2-3 sweet potatoes, baked 1 large egg 2 Tbs plain yogurt 1/3 cup brown sugar 1/4 tsp cinnamon 1/8 tsp each, allspice, nutmeg 1/2 tsp vanilla pinch salt
Gooey Pecan Layer 2 cups pecan halves, toasted at 325 for about 12 minutes or until fragrant 3 large eggs 1 cup dark corn syrup, or maple syrup 1/2 cup brown sugar 2 ounces (4 Tbs) butter, melted 1/2 tsp vanilla
Make or get dough for a 10-inch pie crust. Once you have all the layers and crust made, preheat oven to 350. Par-bake pie crust, as per directions. Once cooled, spread sweet potato layer into pie crust then cover with pecans. Pour the gooey corn syrup-egg mixture over the nuts. Bake for about 70 minutes. The filling will still wiggle slightly when done. Pie will continue cooking and firm up after it comes to room temperature. Be sure to allow 4-6 hours to cool (which gives you another breather!) Enjoy topped with a dollop of fresh whipped cream.
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Who hasn't struggled with keeping the Thanksgiving tukey moist and wonderful? A moist turkey not only taste magnificent but it's also so much easier to carve. It doesn't flake and fall apart rather it cuts beautifully. Make this brine today or tomorrow then submerge your turkey in it until you're ready to roast the bird. Pat it dry then roast it in the over or on a grill. Watch Chef Scott as he throws together the simple ingredients that make a wonderful brine.
Turkey Brine Liquid
4 bay leaves
1Tbs fennel
2Tbs mustard seed
1 tsp cayenne pepper
2Tbs black peppercorns
1 Tbs thyme
6 cloves garlic
2 cups white wine
1 1/2 cup salt, kosher or sea
1/4 cup sugar
1/4 cup honey
2 gallons water
Combine, stir, submerge the turkey, thawed or frozen, and watch the video. Don't ya love how he measures his ingredients.
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You may just be thinking about your shopping list for Thanksgiving dinner and the Thanksgiving recipes on your menu. I, on the other hand, have been eating, sleeping and breathing ideas for Thanksgiving side dishes and all the fixin's. As I suggested, it's worth the time seeking out a local farmer's market this weekend to stock up on fantastic and fresh-from-the- farm ingredients. C'mon along as we head out to the Evanston Fall Farmer's Market-- Chef Scott joins me since he and I will be co-executive chefs for the holiday, feeding our family and friends together. We are quite the pair in the kitchen! Watch to see the wonderful ingredients we found then get a peek at yet another make ahead recipe, to be served either as a Thanksgiving side dish or a starter. Tangy & Sweet Pickled Vegetables
3-4 carrots, sliced 2-3 stalks celery 1-2 beets 1/2 cut sliced celery root 1/2 red onion 2-3 fresh jalapenos, sliced (you can substitute any vegetables for others you enjoy to total 4 cups chopped vegetables) 1-2 tsp salt 1 Tbs sugar 2/3 cup red wine vinegar 2/3 cup rice wine vinegar 1/4 cup extra virgin olive oil Remember to taste before serving, adjust salt and pepper as desired and throw in a handful of fresh herbs such as basil, flat leaf parsley of cilantro.
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Six days to go -- time to make the biscuit dough. I adore a savory flaky biscuit with Thanksgiving dinner. Light and delicious, it somehow feels lighter and more special than bread. Here, I even add a small amount of dried cranberries for a tiny sweet and tart touch to an otherwise savory delight. Watch the video for instructions, step-by-step. I love making these ahead since they are quite rich, which makes them a good candidate for freezing. Not baking then freezing, rather freezing the already cut biscuit shaped raw dough. They will still need to be baked off on either Wednesday evening or Thursday morning of Thanksgiving. After you cut these, be sure to seal them in saran or a tupperware dish. Then, seal it in foil to prevent oxygen from spoiling the dough. This is the enemy. Thaw them briefly for just about one-half hour on a sheet pan--they may still be par-frozen- then bake at 425 degrees for 16 - 18 minutes, depending on size. They should be sizzling hot and slightly browned. You can even make mini's out of this dough, if you want them to go further. Clearly, bake those for a shorter time. Enjoy-- and keep thinking ahead. It pays off. Savory Gruyere, Scallion and Cranberry Biscuits 2 1/4 cup all-purpose flour 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 stick unsalted butter, cut into 1T pieces 1 1/4 cup buttermilk 3 scallions, sliced, with greens sliced 1/2 cup shredded Gruyere or other white cheese 1/2 cup dried cranberries.
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The countdown to Thanksgiving dinner continues, with six days to go. Make ahead dishes, from doughs to batters to vinaigrettes, are one way to stay in front of the Thanksgiving game. Another strategy to avoid total madness and stress that often comes on "Wednesday" (maybe Wednesday should be called black Wednesday rather than Friday?) is to plan and purchase your wine this weekend. Why wait? I have lots of ideas and will post them over the upcoming days before Thanksgiving, but I also had a fun time on Tuesday at one of Chicago's coolest wine shops, Just Grapes.
Watch as owner Don Sritong conducts a class on the Rhone Valley, a tasting of several wines, a "Winemaker's Challenge" wine quiz game and an announcement about Thanksgiving wine pairings. Please take alook at this link for some fantastic ideas for next week. You might even get a discount if you order online....
You can also find a list of upcoming wine events and classes so you can get your holiday wines in order for December.
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Ay-- the days are just slippin' away. Six more to go 'till Thanksgiving dinner. It's a task not to be taken lightly and as I mentioned in my recipe entry yesterday, whatever can be made ahead must be made ahead. And did you happen to notice the little shmear of chocolate on my right cheek during the closing portion of my Double Chocolate Cookie segment from yesterday's Countdown to Thanksgiving Dinner recipe? How silly of me to go on camera like that...tasting off camera in between steps of the recipe--shame on me but YUM. Bad girl. Anyhow, my brain swirls around with anticipation of the Thanksgiving menu and with barely a conscious thought, I come to find a pressing culinary chore per day. Today: making a vinaigrette! Do it, store it, have it, relax about it.
Watch my delish Citrus Balsamic Vinaigretter Recipe. It's printed here too, in case you need the text version, but watch the vid for instructions, step-by-step. Hear about why I feel this is an important complement to your Thanksgiving dinner.
1/2 Cup Balsamic Vinegar
2/3 Cup Extra Virgin Olive Oil, Spanish or Italian
1 tsp sugar
1/2 tsp salt
1 1/2 tsp Dijon mustard
Zest of one lemon or lime (or both, or Meyer lemon and Key limes, if ya got 'em!)
1 tsp citrus juice, lemon or lime
It tastes better when you make it early and give it time to marry. The acidity pops when this is tossed on mixed greens with some arugula. You will thank me for this freshness during your Thanksgiving dinner-- I promise.
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Indeed it's getting late in the year and most of our Chicago Farmer's Markets are shutting down. But, there's always hope just before Thanksgiving. Most of the Markets have something going on this weekend so those of us foodies who still desire the bounty of fall produce, fresh off the farm, can seek out superior ingredients for the "Feast". Look how beautiful-- Go find one, buy and cook. Thanksgiving is only 7 days away. Please let us know what you found, too. Seven days before Thanksgiving dinner. Get your recipes in order.
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Eight days to go and my creative gourmand is already salivating. I like to get things going ahead so I will take you on the journey of pre-Thanksgiving dishes and my anticipated wine pairings. Stay tunes... The recipe for this one is below:
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Eight days to go and my creative gourmand is already salivating. I like to get things going ahead so I will take you on the journey of pre-Thanksgiving dishes and my anticipated wine pairings. Stay tuned... The recipe for this one is below:
Double Chocolate Chocolate Cookies 2 cups Dark Chocolate Chips 2 Tablespoons water 1 stick butter, softened 1/2 cup sugar plus 1/2 cup brown sugar 1.2 tsp salt 2 large eggs 1/2 tsp vanilla paste 1 3/4 cup all-purpose flour 1/2 tsp baking soda Put it together like the video says...bake at 350 for 9 - 12 minutes for cookies, 14-18 for sheet brownies. Enjoy this finale to your magnificent Thanksgiving feast with a night cap-- a nice aged port, a vintage California Cabernet but be sure it's at least 5 - 8 years old or it will overwhelm, or possibly a simple wine from Spain from the grape tempranillo. For those winding down, just have a cup of green tea and these will melt in your mouth!
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After a quick whirl through Chicago to announce the winners, I tasted award winning wines and had the chance to chat with Anthony, who has been involved with this competition for over 20 years. After years writing about wine for Bon Appetit, he now has The Tasting Panel Magazine where you can find his recommended wines.
Watch master wine expert, journalist and wine judge Anthony Dias Blue showcase one double gold winning wine from the San Francisco Wine Competition: a Carneros Pinot Noir from Buena Vista. Red with turkey-- yes, he says. Hear why....and watch more wine clips at www.YouTube.com/Flippinwinefood.
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When you take off for a day of wine tasting, finding a venue that has some privacy and elegance can be a challenge. Planning where to visit on your next wine trip is one of the most important parts of the journey. Alas, get your driver and head up Howell Mountain, just on the edge of Napa, into Angwin to find Cade Winery. Perched about 1800 feet up the mountain sits this LEED certified property, doing the right thing for the environment and for your sense of enjoyment. Partner and GM John Conover takes us on a little tour of the lovely grounds, complete with a little outdoor living room with couches and chairs. But it's the view that will wow you. Take a looksee here...
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Spanish wine is one of the hottest categories today. While we used to know only Rioja here in Chicago, today's Spanish section of the wine list might read places like Ribera del Duero, Yecla, and La Mancha. At a tasting in town last week, I had the great pleasure of sitting down with Telmo Rodriguez, who is not hard on the eyes girls! It's one of the perks of the work-- many of the 2nd and 3rd generation winemakers from Europe are not only fascinating, informative and wine savvy, they are also darling.....check out Telmo, who insisted on having the pylon as his companion. We should go visit him in Spain, yes?
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Well, I've never been to this great land but it's certainly on my list of places to visit....Australia. In the meantime, it's fun tasting and appreciating some of the fine wines that come from the land down under. There's no doubt that lots of the Aussie wine gets a bad rap for the "YellowTail-ization" of Australian wines but really, that was a stroke of marketing genius. Take it or leave it, this should not drive you away from tasting some of the wonderfully fruit-forward wines produced here, especially in the Barossa Valley, where the majority of the production takes place in South Australia. But, if you want to taste some really remarkable wines and hear a bit about the story, watch here for Jane's two-cents. It was a kick interviewing her then tasting these wines of Yalumba. I had the opportunity to taste the wines of Chicago distributor Heritage Wine Cellars last week and these were some of the gem finds. Yalumba produces a host of red and white wines from the classic Shiraz, to Cabernet Sauvignon and Merlot. And don't miss tasting the Viognier, a lovely fuller bodied white wine with rich apricot and honey flavors.
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It's always amazing to visit a winery like Pride Mountain Vineyards
that has garnered such a huge name with high scores and all. At times,
I feel that the scores warp our perception of what wines we SHOULD like
or buy. But time and again, I visit a place like Pride, meet the
family-siblings Steve and Suzanne Pride, the brilliant encyclopedic
winemaker Sally Johnson and the rest of her wonderful winemaking team from the Philippines
and then I feel like I really get it. It is a truly special place.
Having the good fortune of doing an exhaustive barrel tasting is
incredibly informative. We then resorted to the tasting room to try the
finished product. A great story, great people and a memorable experience. Watch and see-- and subscribe to our Wine Flip Clip Channel, too for lots more!
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Why is it that everywhere I go, from a kid's baseball game to a black-tie event, the conversations with either acquaintances or total strangers always comes back around to wine? The floodgates open once I mention my work - I'm a wine journalist and lifelong student of all things wine. 'How did you learn so much about wine?' 'What's your favorite wine?' or 'You've got the best job in the world,' are the common responses. It often amuses and gratifies me that I'll be chatting with my Dentist or my mother's Cardiologist, or even the CEO of a major firm on a plane ride, and once my profession is revealed, it's the only topic of conversation. And believe me, I'm not one who favors talking about myself. What I do like is that wine talk brings down any barrier to communication since I generally end up demystifying some aspect of wine, and darn it, I get a little respect. And having wine with my girl friends has just become the norm for opening up chatter about everything from pumps, great meals to the cute guy someone met.....and it has also become central to the trips we take together out to wine country. I spend a good amount of time out in wine country for my day job--in renewable energy-- so I bring to you some first hand experiences, lots of video clips of winemakers and beautiful properties in addition to an inside look at some of the most gorgeous spas & hotels for the next wine country trip you take. So come along on this wine....ing journey and get lots of "sips, tips, clips and (info on) girls trips" with me. Have a toast with your next glass to being part of this women's community around vino!
The fully ripe white wine grapes for Chardonnay at harvest time
