Archive for January 2013

Tuna, Blood Oranges & Heirloom Tomatoes With 2010 Owen Roe Pinot Noir Durant Vineyard

Tuna, Blood Oranges & Heirloom Tomatoes With 2010 Owen Roe Pinot Noir Durant Vineyard
It’s blood orange season! In our house, that means tuna season to a large degree. Tuna and blood oranges, for us, go hand-in-hand like Manti Te’o and lying. Or Lance Armstrong and bullying (I’m testing the limits of SEO). Michelle’s Bangs! Sloane! JaMarcus Russell is fat! While this meal isn’t cheap, coming in at around... Read more »

Thai Hanger Steak & Papaya Salad With Champalou Vouvray Brut & Cheap Riesling

Thai Hanger Steak & Papaya Salad With Champalou Vouvray Brut & Cheap Riesling
Was it authentic? Don’t know. I’ve never been to Thailand. I do know Thai flavors. I know how the best ones make me feel and that’s insanely clean, led by rice vinegar, good chilies, garlic, soy and fish sauce. Hot, clean, deep, refreshing and good. And when you can eat red meat while never feeling... Read more »

Cassoulet With Gourt de Mautens & Vieux Télégraphe

Cassoulet With Gourt de Mautens & Vieux Télégraphe
I’ve always hated the taste of a can of pork and beans. Something dripping with sadness about it, tasting like the unsaid food a Raymond Carver character would be eating alone in a kitchen as he stares at the clock and contemplates a life unexpected, ineffectual and forgotten. Fancy meat and beans is another matter.... Read more »
Advertisement:

Greeked-up Hanger & Skordaliá With 2007 Quinta do Vallado Tinto

Greeked-up Hanger & Skordaliá With 2007 Quinta do Vallado Tinto
The marriage of a Greek to a Portuguese would be a weird one. All that Greeky gregariousness mixing with Portuguese reticence and historical sadness? Odd hook-up in my book. Or maybe it would work. Certainly did in the food and wine realm last night. Greek food isn't defined by its bigness. It's defined by its contrast of earthiness and brightness. This Douro red slides right in by offering exactly that - earthy, spicy, herby core lifted by an acid that keeps it springy, pause-y, pucker-y and oh-so non-pricey pleasant...

Wild Boar Sausage, Grapes & Tomatoes With 2003 Pirramimma Shiraz Plus One

Wild Boar Sausage, Grapes & Tomatoes With 2003 Pirramimma Shiraz Plus One
Wine intimidates the crap out of people. But if I could convey one thing about wine, one of its biggest joys is being so wrong about it. It’s even better when your wrongness couldn’t be more wrong is its wrong wrongness. There are times when I’m so wrong, I have to take some time to... Read more »

New Year's Eve With Didier Dagueneau & Egly-Ouriet

New Year's Eve With Didier Dagueneau & Egly-Ouriet
Seemed fitting to cap the year with two new French wine friends that harkened back to a great 2012 Spanish vacation. And a third wine friend that tasted just like it did when we had it on this rooftop in September. It was a review of sorts on New Year’s Eve, with wine that highlighted... Read more »
Advertisement:
  • ChicagoNow is full of win

    Welcome to ChicagoNow.

    Meet our bloggers,
    post comments, or
    pitch your blog idea.

  • Advertisement:
  • Meet The Blogger

    Christo P. Ney

    Love wine. Love it more with food. Having food without wine is like eating in black and white compared to vivid colors. Done right, it takes a meal out of the realm of mere consumption to a place of memory. Wine is made to be drunk with food so let's do it - one pairing at a time. "A meal without wine is like a day without sunshine" - Anthelme Brillat-Savarin

  • Monthly Archives

  • Latest on ChicagoNow

  • Advertisement:
  • Fresh Chicago News