Bordeaux Wine Tasting, Monday, January 24, Round Two

Continuing the saga of the Union des Grand Crus de Bordeaux 2008 Vintage Tasting (houses that have been starred were my favorite picks):


Chateau Cos Labory, Saint Estephe, 2008
The nose has a wonderful dark fruit aroma with a refreshing hint of cloves and nutmeg.  The palate has a soft approach, evolving into berry flavors and easy, soft tannins.

Chateau Carbonnieux, Pessac-Leognan, Graves, Blanc, 2008 ***
Nose of gooseberry and heavy grapefruit.  The palate is extremely fresh with concentrated, soft acid and leaves hints of sweetened grapefruit on the clean finish.  Excellent crisp, dry Bordeaux Blanc.  Love it!

Chateau De Fieuzal, Graves, Blanc, 2008
Melon, lemon balm, and soft grapefruit zest on the nose.  Flavors of lemon grass and vanilla with a silky dry finish.  Also very nice.

Chateau Latour-Martillac, Pessac-Leognan, Blanc, 2008
Grapefruit -- scratch that -- lots of grapefruit and almost "cat-like;" very crisp scent.  There is ripe, sickly-sweet citrus and grapefruit palate.

Chateau Olivier, Pessac-Leognan, Blanc, 2008 ***
Clean nose with pomegranate, peach, and light grapefruit.  Light oak with citrus flavor and balance of acidity with the notes of peach.  Finishes quickly.

Chateau Smith Haut Lafitte, Pessac-Leognan, Blanc, 2008
Nose of citrus, lemon grass, pear and sweet grapefruit.  The palate is extremely crisp with higher acid, and slight earth and sugar qualities.  Hints of pepper in the fruit.

Chateau Angelus, Saint Emilion, 2008 ***
The nose is thick with earth, cocoa, and stone fruit.  The palate is big with espresso and an oak flavor.  This wine has a roundness that has to come from a larger ratio of Merlot.  The wine is really good, but needs a little time in the cellar to tame the tannins.  One of my favorites from the tasting.

Chateau Canon, Saint Emilion, 2008
Has a fantastic nose, with the best spice of the day, and hints of cedar, cigar, and deep berry.  The palate is more cedar, and tight tannins in the dark fruit.  Also needs time to calm down.

Chateau Canon la Gaffeliere, Saint Emilion, 2008
The nose has great cloves, mint, spice, and plum.  Has a slightly bitter front, with tight tannins and deep stone fruit, and strong tannins on the back.  The Chateau's representative said it would be best after a four-year laydown to balance the tannins... I think a few more years would be necessary for my taste.

Chateau Figeac, Saint Emilion, 2008 ***
The color has a beautiful red-purple hue and the nose is full of grape and plum and has a soft scent.  It is softer, has a touch of smoke, and has a good balance of fruit and terroir, with flavors of earth and blackberry.  I really enjoyed the Figeac.

Chateau La Gaffeliere, Saint Emilion, 2008
There is a slight mint note, with deep fruit scents on the nose.  The palate is approachable, but it could use three to four years in the cellar.  It has good, juicy tannins, and is rich in berry and pomegranate.  At this age, it's good... there is something missing in the middle, but in a few years, it could be phenomenal.

Chateau Clinet, Pomerol, 2008 ***
An awesome nose of coffee and toffee, sweet fruit, and beautiful spice.  The palate is light with ripe strawberry in the middle, and a dry, clean, cedar finish.  Great balance.  This was one of my picks for drink-ability now.

There will be one more chapter in the next few days with the conclusion of the notes from Monday's Bordeaux tasting.  While the above are great picks, there are some amazing houses and notes coming up in the next round.

Trimbach Estate Tasting, Kinzie Chophouse, Chicago

Yesterday, I had the privilege to dine with Anne Trimbach, the 13th Generation representative of Trimbach Estate Wines, while sampling her portfolio of Alsatian wines available in the US.  I also had the honor of meeting her great uncle, Hubert Trimbach, almost three years ago in a similar setting, while he toured Chicago to promote the winery.  And now, the responsibility of introducing the world to their wines rests with Anne, a refreshing and enthusiastic young individual who has a passion for not only her family's wines, but also for the knowledge of other labels throughout the New and Old World.  I was invited to meet both Anne and Hubert by my cousin Jeff, the Wine Specialist for one of our largest wine and spirits distributors, Wirtz Beverage.

Trimbach Estate has been producing wine since 1626... yes, almost 400 years of a wine legacy.  Located in the second driest region of France, Alsace, the climate allows for fantastic conditions to grow clean, crisp, dry, white wines, and so is known as one of the greatest wine appellations for Riesling, among the other varietals Trimbach harvests.  Anne's father, Pierre, is this generation's winemaker, and is producing a phenomenal array of palate-pleasing dry white wines at approximately one million bottles per year.  He produces much more than what we were able to sample in our short lunch, including a small production Pinot Noir, Late Harvest, and Noble Rot; some of these productions are so small, they do not export out of France.

When you see the word "Riesling," please understand these are not your "American-ized" Rieslings.  While the flavor may have characteristics of sweet fruit, the wine itself is dry.  In fact, the three Rieslings we sampled from Trimbach were all under 4 grams per liter residual sugar (a reference point for how sweet a still or sparkling wine will be).  In comparison, Chateau Ste. Michelle, a staple in American Riesling, is 18.5 grams per liter residual sugar.  Even the Dry Riesling from Ste. Michelle is 7.8 grams per liter.  Not to say one is better than the other, it simply depends on your personal preference. My wife, Erica, very much enjoys sweet, sugar-coated Rieslings, and so while I think should would enjoy the flavor of Trimbach, she may ultimately prefer a less dry approach.  I, on the other hand, tend stray far from "syrup" and crave the fruit-acid balanced, dry juices.

Before I begin with the tasting notes for each Trimbach wine, I must say, if I could wrap the entire line of wines we tasted into one word, it would be "apples."  I don't know if I had apples on my mind, but in almost every wine, I was either nose-deep in an apple basket or biting through a crisp green apple picked from my Grandfather's orchard.  Each wine, though, was picked from a unique apple tree... it wasn't all from one branch.  So, without further delay, the amazing line up of Trimbach Estate Wines...

We began with the Trimbach, Pinot Blanc, 2006, which surprisingly is 60% Pinot Auxerrois and 40% Pinot Blanc.  We learned that, unless the label specifically says Pinot Blanc AOC, it is permitted to label a blend as Pinot Blanc, even if the ratio of PB is lower than the other varietal.  Pinot Auxerrois, an obviously less common varietal to the world, would ultimately deter customers from what they know and expect from a bottle, however, it creates a roundness to the wine that cannot be overlooked.  So even if there is only 10% PB in the bottle, it can still proudly (and more effectively) be called Pinot Blanc.  (How many times can I say Pinot Blanc in four sentences?  Yikes... I need to find a pronoun.)  The nose was a great introduction to the line-up we had in store; immediately, I picked up on the apple and fruit basket characteristics.  And the palate was very fresh, easy, and clean with flavors of grape juice, citrus, and yes, apple.  We enjoyed this wine for pre-lunch cocktails, and it was perfect as a quaffing wine, being very enjoyable without food.  As it is such an easy and refreshing wine to palate, Anne explained that this label is considered their "glug, glug, glug" wine... which I agree and could easily see myself holding an empty bottle that was full just a moment ago, asking "what happened to the wine?..." and I'm the only one holding a glass.  [That's... never... happened... before... ... ... ...]

Next, the Trimbach, Riesling, 2008, Yellow Label.  The nose of green apple, lemon zest, and citrus juice led into a wonderful palate of apple, green grape, and lemon balm.  The body was crisp and dry with the finish of your tastebud's memory of Granny Smith Green Apples.  This Riesling received a well-deserved 90 points from Wine Spectator.

Trimbach, Riesling, Reserve, 2008: a beautiful nose of minerals, silk, and red apple.  The Reserve was not as dry as the above Riesling, but was much more refined in the palate of apple and edible flowers.  The finish was clean and left you craving more.  Wine Spectator gave the Reserve a fantastic 92 points.

Trimbach, Riesling, Cuvee Frederic Emile, 2002, Gold Label: again stepping up a tier in the refine-ness of an amazing Riesling, the nose is beautiful, slightly perfume-y, with silky white flower blossoms.  The richer golden hue in the color described its age, and the palate had incredible acid, and was even more refined than the Reserve '08, with flavors of citrus, lemon, and tender apples (my mind went to Michigan Gala Apples).  The wine is dedicated to the 8th generation wine maker, Frederic Emile, who according to Anne, played a huge role in the development of turning the then small family winery into a large successful business.  Bleu cheese was an excellent accompaniment.

Trimbach, Pinot Gris, Reserve, 2006: a golden hue, almost like a classic California Chardonnay, with sweet aromas of peach and pear.  The palate is creamy and soft, no make that incredibly soft, with and excellent balance of acid and fruit.  Flavors of apple, peach skin, and just a hint of smoke and vanilla, and small notes of minerals on the dry finish.  Very well done Pinot Gris.

Trimbach, Gewurztraminer, 2007: of all the wines in the tasting, the Gewurz was by far the most aromatic, and the sweetest, but again, it was still crisp on the finish.  It begins with a caramelized sugar cane, tangerine, and wild flowers aroma, and then with another swirl of the glass, I picked up elegant tropical flower and yellow rose scents.  The palate was silk, silk, silk, with creamy passionfruit, mango, and almonds, and as I said before, a crisp, acid finish.

I had a fantastic time tasting with Anne Trimbach; I wish her the best of luck as the "torch-bearer" of the new Trimbach generation, and hope to meet her again soon.  You may learn more of the entire Trimbach portfolio and their family's 400 year journey on their website.  Thank you Anne for a fabulous line-up of wines for our Chicago tasting, thank you Jeff and your awesome team at Wirtz for hosting the event, and thank you Kinzie Chophouse for a great setting!  Cheers!


Standing with Anne Trimbach and her excellent Alsatian wines

Bordeaux Wine Tasting, Monday, January 24, Round One

I hear many things about wines, vintages, appellations, etc. at the several tastings I attend (obviously).  The number one comment I currently hear on the circuit is "we can't wait for the Vintage 2009 Bordeaux release!"  The second most popular remark I hear these days is "2008 is truly a 'restaurant vintage.'"  The Union des Grand Crus de Bordeaux 2008 Vintage Tasting was no exception.  Several winemakers and representatives kept saying the same thing: this is the year to drink now.  They are referring to more sun, but cooler temperatures in the last half of the Summer, and a longer, warmer Autumn that Bordeaux experienced in 2008.  This allowed for the grapes to ripen longer and slower, producing more sumptuous juice that for the most part "keeps the tannins at bay."  The beginning of the growing season was a bit rocky, as May stole April's showers, making it difficult for fruit flowering, causing a small yield for many producers.  In fact, one representative I spoke with had half the crop of a "normal" vintage.  In all, the above factors produced a vintage that was, in general, soft on tannins, full of juice, and very aromatic, even it its young age.  Thus, you will be drinking 2008 far before 2009, 2005, and 2000.  These "ultra-grand" vintages will require much time in the cellar to breakdown their tannins, and become the round, beautiful, voluptuous nectar that fills our souls and drains our wallets.

On with the show...

Chateau Gruaud Larose, Saint Julien, 2008
One of my favorites!  Chocolate and dark fruit on the nose.  Light cocoa, spice, and cranberry on the juicy palate, with a dry finish and soft tannins throughout the mid-palate and finish.  It is very approachable, and it had been open at most 15 minutes.  David Launay, managing director of Gruaud Larose, explained that because of the mild year and slightly longer Autumn, the wine is very much ready to drink now, but may be enjoyed for 20+ years.  For those who share his preference in a more balanced, added mineral quality bottle of wine, he recommends an eight year cellaring period to have the most balance of terroir and fruit from the aging of the tannins.  However, as stated, this wine may certainly be enjoyed now with a more forward, juicy presence.  More information about this winery was featured in an earlier post of Juicy Tannins, and can be found here.

Chateau Haut-Bages Liberal, Pauillac, 2008
The nose is fruity and full of red roses.  The palate is slightly dry on the front, has flavors of black cherries, raspberry, minerals, and spice in the middle, and a dry finish wrapped in medium-mild tannins.  It could use a few years in the cellar to round out the palate.  The winery, which lies behind Chateau Latour, produced about 10,000 cases in 2008, which was "a good year," according to renowned Claire Villars-Lurton, manager of the estate, and granddaughter of the founder of the Taillan Group, Jacques Merlaut, which also owns properties such as Chateaus Gruaud Larose and Chasse-Spleen.  More information about Chateau Haut-Bages Liberal can be found on their website and from the WineDoctor here.

Chateau Talbot, Saint Julien, 2008
Very soft plum and cherry on the nose with a palate of rich fruit and tart cherry.  The feel is round and juicy, slightly light, and semi-dry tannin finish.  The gentleman representing the Chateau informed me of much of the information I shared above concerning the approachability of the wines due to the sunny Summer and long Autumn producing a juicier, fruitier Chateau Talbot.  He recommended the wine be cellared three to five years for optimal flavor and balance.  I very much enjoyed this wine, and made note of it's approachability.  More information of Chateau Talbot can be found on its very nice, user-friendly website, and from the WineDoctor here.

So begins the journey of reviewing the fantastic wines of the Grand Cru Bordeaux 2008 Tasting.  Please look for upcoming posts detailing the profiles of prestigious estates such as Chateaus Carbonnieux, Angelus, Prieure Lichine, Leoville Barton, and Beychevelle, among many others.  Thank you to the Union des Grand Crus de Bordeaux for a fantastic event, and to The Drake for housing us crazy wine folk.

Union des Grand Crus de Bordeaux, Vintage 2008 Release Tasting

What more could an oenophile desire on a cold, brisk Chicago afternoon?  Oh yes... a Bordeaux tasting at The Drake sounds warming to the soul... and the palate.  (Sorry, that was such an elitist response.)  And not just any Bordeaux tasting: the Union des Grand Crus de Bordeaux, vintage 2008, with such names as Chateau Talbot, Chateau Carbonnieux, Chateau Leoville-Barton, and one of my favorites, Chateau Gruaud Larose.

My day's odyssey began with a train ride into the city, arriving at Union Station with enough time to spare for a quick lunch, which was a journey of its own... please see last night's post.  The Drake is synonymous with prestige and class.  Stepping into the main entrance, you feel transformed to the time of its infancy in the 1920's, with the beautiful crescendo of stairs to the main lobby, luxurious ornate carpeting of gold on blue, golden walls and crystal chandeliers, registration to your right and the Palm Court restaurant to your left, and then up, onward to the Drake and Gold Coast ballrooms, to an appropriately decor-ed atmosphere for the wine tasting: gold columns of grape vines against a green and gold background on a gold and green floor.  Oh, and shoulder to shoulder buyers and vendors too.

Lo and behold, who do I see first, but David Launay from Chateau Gruaud Larose, and reintroduced myself. He remembered our lunch in the north suburbs from last May, and was very pleased about our success with his flagship 2006 vintage, and second label, Larose de Gruaud.  I continued our conversation and asked about his winery and how 2008 was for him.  He explained that it was a good vintage, not phenomenal like 2009 or 2005, but it is very much a "restaurant" vintage, meaning it will not require a long period of time to be cellared, and is very approachable right out of the bottle.  Due to a longer, slightly warmer Autumn, the grapes were able to become very ripe, and without a large about of stress (what gives wine tannins and juice character), the bottle remains easy and enjoyable at a young age.  That is not to say the wine will not last for many years if properly stored, it just means the wine does not require a long cellaring period before the tannins will break down and give a more "round" palate and softer appeal.  In fact, David went on to say that for his taste, he would actually let the wine rest for about eight years in the bottle, when the tannins have had time to allow a balance between terroir and fruit.  Additionally, he is looking forward to 2009 vintage, and surprisingly the 2010 vintage, which he said was just as spectacular for them.  I very much enjoyed speaking with David, and very much enjoyed his 2008 vintage of his Saint Julien flagship wine.

Shaking hands with David Launay of Chateau Gruaud Larose

After speaking with David and tasting a few wines from his adjacent booths, I ran into Augie from Tenzing Wine and Spirits, my sales rep and new tasting buddy.  It was his invite to the Tenzing Bar Lab that sparked my blog in the interests of spirit and mixology enthusiasts, and also his invite that brought me to the Bordeaux tasting yesterday.  (Thanks Augie!)

We approached several Chateau representatives and had a chance to speak with most of them about their input on the 2008 vintage.  We tasted close to 35 wines, but I only (yes, only) have 28 reviews in my notebook.  I will post a couple here and there throughout the week, but I must apologize in advance that the descriptions in the last few, are, let's just say, very similar...

There comes a point where you know the palate is unique, but your hand doesn't exactly write what you're thinking... it's more along the lines of "wow... this one tastes good... so does this one..." [hiccup]... "this one's really good too."  (No, I'm exaggerating, but it made me laugh.)  When you look back and see notes like these, it's time to call a cab and hop on your train to your suburb.  And might I suggest not falling asleep.  When you suddenly hear the stop announced amidst your very odd dream, and you realize it's one stop North of yours, you get stuck in a station waiting an hour for the South-bound train, where your now very tense nerves have a chance to calm down.  Hopefully, you'll find an ice cream shop around the corner, and a Rocky Road cone may help; in these depressing situations, two scoops is acceptable.  Oh, and just be thankful you didn't wind up at the end of the train line.

Espression by Lavazza, Adjacent to The Drake, Chicago

On my way to the Grand Cru Bordeaux tasting this afternoon, I realized I had not had lunch, and if I went into a room where there are no empty glasses on an empty stomach, I probably wouldn't have made it out (on my two feet).  By glass 30, I already couldn't tell the difference from one wine to the next, so without food, it would have been more like glass 15.

Luckily, there is a sleek, metro coffee and deli shop attached to the Drake, Espression by Lavazza.  You are immediately greeted by two sexy murals of electrifying women and their cups of Italian coffee.  Approaching the point of sale, there is a glass display of several examples of panini sandwiches, baguettes, and other sandwiches you may purchase.  I thought the Prosciutto and Brie Panini looked amazing, so I ordered that and a Coke.  The server was very helpful and offered to bring the sandwich and beverage to my table.  I'm not sure if they always deliver, or she did this because it was a bit slow at 1:30.  I didn't have to wait long, and she brought this incredibly well-plated dish.  It was a wonderful presentation.

Prosciutto and Brie Panini

Now, I know this is a quick-casual restaurant/coffee shop, and these sandwiches are possibly packaged 3/4 of the way finished, but this was a fantastic sandwich compared to what I expected.  Have you been to Starbucks, and ordered a breakfast sandwich or panini that is thrown in the microwave?  Not that there's anything wrong with that... ... ... ... it's supposed to be fast.  But this sandwich had great flavor and the restaurant took the time to make a great presentation out of a simple deli panini.  The prosciutto was flavorful, the Brie was creamy, with a bit of an astringent rind (it's supposed to be), but it added to the uniqueness of the sandwich.  There was also an apple butter spread that "made" the whole sandwich.  You had sweet from the apple, salt from the prosciutto, and who doesn't like Brie?  It was great!  The side salad traced with olive oil and concentrated balsamic vinaigrette (possibly fig infused... there was something there), made for a great accompaniment.

Onward with my lunch experience, the panini was fantastic, but as I sat longer, I noticed a few things, particularly the staff interaction.  Within about 10 minutes of arrival, most of the other customers had finished, and I was the only one left in the restaurant.  Granted, I wasn't going to be there long, but the atmosphere became increasingly... uncomfortable, and I couldn't finish my sandwich fast enough.  An argument broke out between a staff member who was on the floor cleaning tables, and two staff members behind the counter.  Rather than settle differences in an enclosed setting (might I suggest not the floor), the floor seemed to be an suitable place to find our raised voices.  Needless to say, lunch was quicker than first intended, and I got to the wine tasting a tad early.  If in the vicinity of The Drake, feel free to stop in for a great quick sandwich... just make sure there are other witnesses, I mean patrons, present.

Gearing Up For The Road to 20: Ferris Hospitality Gala 2011

Each year, the Hospitality Program of Ferris State University hosts a fundraising gala to support scholarships, equipment, site visits, conferences, and student involvement in professional organizations.  It is a night filled with music, dance, silent auction, and an exquisite dinner planned by students of the Hospitality Programs under the guidance of the core faculty of the Programs.  There may also be wine... yes... definitely lots of wine.

As a freshman in college, I first became involved by volunteering on the Silent Auction committee as a night-of worker for the "Night in Nashville" themed event, selling raffle tickets, distributing item bid sheets, collecting bid sheets... you get the idea.  Despite rumors of a dull night of work and no pay, I loved it.  So much that the following semester as a sophomore, I applied to be on the executive planning committee for "Cuisines of the World," and being the only applicant, won the bid for Silent Auction Chairperson.  As a junior, I tackled the position of Financial Chairperson to track the profit and loss of the overall gala process, while helping the silent auction committee and marketing chairperson for "Venetian Masquerade."  And as a senior, I had the privilege to run the executive planning board of "Havana Nights" with two very dear friends of mine, as the Chief Financial Officer, keeping everyone in budget and leading the group through one of the most successful Galas in the almost 20 year history, raising over $20,000 for the Hospitality Programs.

Gala 2006: Venetian Masquerade
Me as Financial Chairman, Devin as GM



Gala 2007: Havana Nights
Me as CFO, Erica as Special Services Manager, Joe as COO

Gala 2008: Big Band
Erica as COO, Me as a guest

Gala 2009: World Fair
"The Group" with GA

Throughout this four year journey, I developed several relationships with fellow students that became my best of friends, and still are.  The three core professors of the Programs have also become very close friends.  Everyone in "the group" had held an important role in Gala during their college careers.  Long story short (too late), the Ferris Hospitality Gala has been a very large part of our lives, and we continue to support it today.

Gala 2010: A Night with Willie Wonka
"The Group" mid-Gala

Each year, we try to provide something unique to each other within the confines of our group of elitist narcissists.  Whether simply a lunch beforehand (Peppers Deli), opening a bottle of wine that has meaning to all of us (The Black Chook) or making t-shirts with a phrase only we would understand (our college motto: "Someday, you'll pay to sleep with us...,") or my personal addition last year, Project Button, which I will detail in a later blog.

Gala 2010: A Night with Willie Wonka
"The Group" nearing the end of Gala

JW Marriott Grand Rapids

So, now with that long back story out of the way (if you're still reading), we are stoked to attend the 2011 Gala, celebrating the 20th year of this endeavor, and to top it off, it is being held at the JW Marriott Grand Rapids, the epic hotel in which I had the privilege to be a part of the opening team.  As it is the 20th year, the theme is coined as the "Year of the Alumni," celebrating the success of the past 20 Galas, and the accomplishments of the people who made them possible.  The hopes are to raise a very large endowment for which the Programs can build a stronger base for scholarships and other funds.  We can't wait to once again support FSU Hospitality, and to see each other, our dearest friends; and being "home" is such a privilege... we can't wait to behold the thrill of the JW Experience.  And while there may not be any mention of wine in this post (as it is a wine blog), I guarantee you, with much assurance, that there will be plenty of wine consumed throughout the evening.

MORE CHAPTERS TO COME ON "THE ROAD TO 20,"  STAY TUNED...

Uncommon Ground, Edgewater, Chicago

I decided to have lunch with some very good friends, and was looking for some suggestions.  We were all in the mood for something new, and Tara remembered a restaurant a short distance from their place, Uncommon Ground.  She knew this restaurant was known for their organic cuisine, but had not been there prior.  A unique feature of the restaurant is their organic roof-top farm that supplies a good deal of their organic herbs and produce.  It's a great sell for today's organic-trended consumers.  

I arrived first shortly before 2pm, parked right outside the restaurant with $3 parking on the street (which isn't terrible... way better than the $10 street parking downtown), and to my surprise, was met with a line leading to the host.  Once it was my turn, I stepped up and said we would be three for lunch, gave my name, and was shocked to hear there was a 20-30 minute wait... for lunch!  I figured there had to be something very special about this place for a 30 minute wait at 2pm, what I would consider later in the lunch hour.  I was right!

I sat in the bar/lounge area near a fireplace, and arranged some chairs so we would have a place to chat while we waited.  I ordered a Maker's Mark and ginger ale... too early?  Never.  The bartender explained that they make their own ginger ale, which was very cool.  He first poured a ginger syrup over ice in a cocktail glass, Maker's, then a fill of club soda and wedge of lime, and voilà, my drink of choice.  It was very refreshing, and I didn't think $8 was too bad.  Tara and Christopher arrived shortly after, we discussed what they should order, and before they could even decide, our table was ready.  In reality, it was about 10-12 minutes, so I'm glad it wasn't 20-30, but that wouldn't have been the end of the world.  A nice cocktail by the fire is always a plus.  :)

They were busy, which is good to see.  Yes, it's a Saturday, but this is not my normal "hang-out" day, so it's fun for me to see a restaurant crowded when I go out.  As it was busy, it did take a short while for our server to see us, but that was ok... we were still deep in conversation, and time was not an issue... in all it was less than five minutes.  When we did meet our server, she was fantastic.  Catherine knew all the specials without fault, and answered our questions without a skip in her step.  She was incredibly pleasant and savvy about their menu and property.  We ordered some warm beverages, and yes, Christopher's and mine were spiked... of course.  He had a cinnamon, chai, whiskey concoction, and I had a Terry's Chocolate Orange Cocoa beverage with orange liqueur, chocolate, steamed milk, whipped cream, and yes, a slice of Terry's Chocolate Orange, which I haven't had in years.  I remember whacking the orange ball of chocolate against my Grandmother's table to release the slices of choco-orange-y heaven; it's been at least 10-15 years, and I had forgotten all about them.  Now I know what to really use them for!  It was perfect for the brisk Chicago weather for which we're currently going broke keeping our houses warm.  The beverage came in a huge bowl with no handle that you lifted with both hands.  According to Catherine, "it's how the French do it."  That was the phrase that totally sold us on the drinks in the first place.

Prior to receiving the awesome warm cocktails, we were already changing our minds from what we had seen in the menu to the specials that were so eloquently described.  And we were glad we did.  Christopher ordered the Seasonal Flatbread, while Tara and I decided on the Eggs Benedict brunch special; and neither of us a fan of mushrooms, requested them left out.  The Benedict was featured with caramelized onions, collared greens, and what could possibly be the greatest thing in the world: bacon confit.  The Hollandaise Sauce had a great flavor of citrus and the eggs were poached perfectly.  Overall, one of the best Eggs Benedicts I have had, and when Erica reads this, she's going to be shocked.  Let's just say, I've had A LOT of EBs.  Now if they would have thrown a small cut of filet mignon on top for a sweet Steak and Eggs Benny... I would have done back-flips through the dining room.  It was a great brunch.

The prices I thought were very reasonable for being within the city limits: $12 for the Eggs Benedict, and $9 for the spiked cocoa.  The Benedict was a good portion, with a side of a potato "pancake," which you can see in the photo below.  Again, it was a great brunch, and we got to catch up on a good deal of gossip that flows through our social circles like water in a river.

Eggs Benedict with Bacon Confit, Caramelized Onions and Collared Greens
Served with a Potato "Pancake" and Citrus Garnish

Great dining experience, service, and value, Uncommon Ground!  Thank you for a fun afternoon!

Wine Cellar Friday - White Cottage, Pride Mountain, Domaine Paul Autard

Tonight was a very successful Wine Cellar Friday!  With two featured wines and a wine released from the lay-down program, we were running up and down the stairs several times throughout the night gathering more bottles.

White Cottage Ranch, Sauvignon Blanc, Napa Valley, 2008

We begin with a very classic Sauvignon Blanc nose, composed of citrus and white flower.  A tad sickly-sweet, but not too "cat-like."  The palate has a creamy acid quality, with a rush of citrus, lemongrass, and edible flowers.  The finish is crisp, and leaves a wonderful lemon balm herb presence.

Pride Mountain Vineyards, Merlot, 56% Sonoma Valley, 44% Napa Valley, 2007

A unique situation: the vineyards are split by the county line, so Pride has decided to put both appelations on the bottle.  Elegant spice notes, cocoa, and lush berries on the nose.  The palate is soft with a medium body.  Intense berry fruit and some stone fruit on the front; the mid-palate is refreshing with small notes of brown sugar; the finish is dry and clean.

Domaine Paul Autard, Chateauneuf du Pape, Rhone, 2003

Just released from the cellar, this CDP would be the perfect accompaniment to a wild game dinner, featuring venison, elk, or perhaps duck.  For those who thrive on jammy CDP's, this Domaine is for you.  The nose is at first gamey, with hints of barnyard, molasses and jam.  After a good swirl, more jam is released, and, if you imagine biting into a tart cherry, the moment when you pierce the skin of the fruit with your teeth and you absorb the scent of the "meat" of the cherry... that aroma fills your glass.  The palate is slightly earthy, and you can pick up its mineral qualities.  The taste evolves into a cherry pie filling flavor (I envision my Grandfather's cherry pies), with a hint of leather and a dry, cherry pit aftertaste.  Like I said, a game dinner is in order.

Larose de Gruaud, Saint-Julien, Bordeaux, 2006

During the Spring Portfolio Tasting Gala for one of my distributors, I came across David Launay, the Managing Director of Chateau Gruaud Larose.  Noticing the name of the property almost immediately, as we had at the time, a case of an earlier vintage in the cellar, I spoke shortly with David, tasted his wines, thought they were amazing, wrote some notes, and thanked him for participating in the tasting gala.  It was about a 2-3 minute exchange, due to the fact that we had about 3 hours to taste through 100 booths, with anywhere from 3 to 20 wines at each table (thank God we take the train every year), so I didn't have much time to speak with him.  Little did I know, however, that the luncheon I was invited to the following day by my sales rep was co-hosted by David.  His story was enlightening, and yes, listening to a Frenchman talk about his wines, in his accent, is really, really cool.

Photo courtesy of thewinedoctor.com

Chateau Gruaud Larose produces both their top-tier, flagship label, and a second label, Larose de Gruaud, produced from their younger vines.  Gruaud Larose is a Second Grand Cru in the Bordeaux Classification system, but don't let that fool you.  The classifications are more based on price than on quality, and several Second Grands can stand very well against the Premier Grands, including our featured Chateau here.  Gruaud Larose has a history spanning 300 years in the St. Julien appellation, from founding families Gruaud and La Rose, to today's owners, the Merlaut family; its website is a wonderful dedication to its heritage.  Further information can be found courtesy of The Wine Doctor here.  The Estate's motto, proclaimed over 200 years ago, is still evident on the label today: "Le Vin des Rois, Le Roi des Vins," meaning "The Wine of Kings, The King of Wines."

While I am still keeping the flagship label in our cellar's futures program, waiting for the right time to release, the Larose de Gruaud has been flying off the racks.  It has been incredibly popular with our members because it is simply an excellent Bordeaux for the price... it's a juicy find.  I have seen in retail online for $29-$50, and would highly recommend it for any occasion.

The nose is very pleasant with black cherry and white pepper notes.  Then a multitude of flavors on the palate of cherry, raspberry, and plum, and almost an over-ripe strawberry, but in a good way.  It is incredibly round and luscious, even for a young Bordeaux, with a dry and clean finish.  It would be excellent with a filet mignon dressed in bordelaise sauce.

New Look

Bored with my standard template background, I decided to get creative in Photoshop, and transform a few photos I had taken in the wine cellar into the new background for my blog.  I went through the cellar, found a dozen or so of my favorite bottles, and lined them up on wine boxes on top of our center wine racks, which we treat as table-top storage for received cases.

Here are a few of the pictures I took, and their transformation in Photoshop...

The last photo is the one I decided would best suit the blog.  So if you're wondering what wines are in the background of Juicy Tannins when you're enjoying the posts, from left to right: Beaulieu Vineyards, Georges de Latour, Cabernet Sauvignon, Napa Valley, 2006; Chateau Prieure Lichine, Margaux, Grand Cru, 2002; Duckhorn Vineyards, Merlot, Napa Valley, 2007; Testamatta, Bibi Graetz, Toscana IGT, 2007; and Darioush, Signature Cabernet Sauvignon, Napa Valley, 2007.

Domaine Combier, Crozes-Hermitage, Clos des Grives, Rhone, 2005

Let me wrap all of what I'm about to say in one short sentence: The Combier Crozes-Hermitage, Clos des Grives is PHENOMENAL!!  While the general rule is that Crozes is a tier below standard Hermitage, this breaks all reason.  In researching Laurent Combier's wines, I have discovered the Clos des Grives to be his top cuvee, and he to be the most respected producer in Crozes.

The three magnum bottles we served last Monday night were literally the last from our distributor.  If anyone in Chicago still has a bottle, save them while you can, and savor every last drop.  We bought them about a year ago, when we had paired them with an all-pork dinner, introducing the membership to Becker Lane Organic Farms, our now primary pork supplier.  And talk about an incredible deal: retail is going to be about $60, and a restaurant is going to be over $100, but again, this is two bottles in one.  But in terms of quality, the Combier is worth so much more...

On Monday, we paired it with Becker Lane Pork Sausage with Creamy Polenta, Caramelized Wild Mushrooms, and Double Solera Elixir Aged Sherry Vinegar.  It also accompanied the next course: Traditional Italian Porchetta with Roasted Baby Fennel.

Starting with a profound plum, fig, and olive nose, it entices you to dive in.  Another swirl releases lush berries and hints of spice.  The palate is wonderful: incredibly smooth front, mid, and back palate with lots of pomegranate, a little raspberry and vanilla, more fig, and the right touch of smoke.  The finish is long and silky, and leaves you craving more.  I wish I had more cases in the cellar.  I need to see if our distributor has some hiding in the warehouse... I can dream at least.  A+++

Tenzing Bar Lab

I was invited to bring my bartenders to a bar lab in the city on Monday to The Gage restaurant, sponsored by a new Chicago distributor, Tenzing Wine & Spirits.  Let me start by saying there is no better way to start the morning than with Scotch, Cognac, and Armagnac at 11am.  Our Tenzing Sales Rep, Augie, was our guide throughout the entire seminar.

With help from local experts (Andrew was our brown spirits guide), Tenzing showcased some of their new products including an amazing Rye Whiskey from Vermont, Whistle Pig.  I was surprised that, even at 100 proof, it was smooth and soft, and had some good caramel hints.  Don't get me wrong, there was some heat, but it had a sweet characteristic and rye spice that would make it nice on the rocks, or when mixed with Hum, a new spirit produced here in Chicago (and also a major sell from Tenzing), make a killer Manhattan.

Speaking of Hum, we had the privilege to witness Adam Seger, the founder of the botanical spirit, mix up some cool cocktails using his creation.  Made from the essence of hibiscus, ginger, cardamom, and lime, infused with organic rum, Hum is a beautiful liqueur that can be enjoyed alone, with sour mix and tea for an adult Arnold Palmer, in cocktail punches, and more.  The options are limitless, and with the intense organic and sustainable trends hitting the world today, Hum is a natural answer for organic beverages.  You can see the master at work in the video below, making a Hum Colada.

In the video, you'll see a line of mixers from The Perfect Puree; the one on the far left is called Yuzu Luxe Sour.  It was incredibly fresh with notes of lemongrass, and was the perfect botanical accessory to the Hum liqueur.  There is an entire line of beverage accompaniments, including passion fruit, mango, and a classic sour mix.  Their website gives more detail into their cool products.  Their product line can be purchased through Sysco.

Another trend in the world of organic food and beverage is tea.  Adam uses tea in much of his organic mixology.  Taking a strong stand in Chicago's tea market is Rare Tea Cellar.  Already popular with The Publican, NAHA, and The Signature Room, Rare Tea Cellars has a unique portfolio.  We were introduced to Rodrick, representing the company.  He showed us a few of his more popular items, and we used his Blood Orange Pu-ehr tea in some of the cocktails.  He had a very interesting item that caught my eye, Ancient Tea Tree Bee Pollen.  It was unlike anything I had seen or tasted before; it had a very unique "soft crunch" texture and was sweet, but not like honey, almost semi-sweet... it was also nutty and yes, had a hint of tea.  You can eat it alone, in oatmeal, in smoothies, or, when making cocktails, use it to "salt" the rim of your glass.  It was great!

After thanking Adam and Rodrick for opening our eyes to the world of organic mixology and tea, we decided to cleanse our palates with some white spirits.  Kyle from The Boozehound was our white liquor expert for the day, and took us on a journey through some outstanding vodkas, gins, and tequilas (and a smokey mescal that almost knocked me off my feet... I'm not a tequila guy, and this stuff was strong).  On the list were names like Zyr Vodka, G'Vine Gin, and Right Gin.  I was at a Right Gin mixology seminar about a year ago, and was very impressed by the smooth, botanical flavor.  It is truly an exceptional gin; much sweeter than a London dry, and the floral bouquet and palate give it unique mixability.  One of my favorite cocktails was Right with pomegranate juice and a sprig of thyme.  It would stand alone very well on the rocks or neat, as well.

After sampling a few more items from Luxardo -- an excellent Amaretto, some fun herbal liqueurs, and  gourmet maraschino cherries that melt in your mouth, all from Italy -- and speaking with our host cordial experts, it was time to call it a day and head out for lunch before catching a train back to the North Shore.  We had a fantastic time, and received an invaluable understanding of organic spirits and mixers that we will bring back to the club.  Thank you Augie and everyone at Tenzing for hosting such a great event, to Adam for going at a coconut with a cleaver (it was awesome!), to The Gage for your hospitality, and to the Chicago experts who volunteered your knowledge of these wonderful products.  Cheers!

Paul Hobbs Winery, Cabernet Sauvignon, Napa Valley, 2004

A phenomenal deep ruby color and rich, dark fruit nose with hints of oak and vanilla give preview to the excellence that is Paul Hobbs Cab.  Still young, the '04 has a juicy, dark fruit and slightly jammy forward palate, that rounds out incredibly with a cedar, coffee, slight vanilla, and rich fruit mid-palate.  I would give this another year or two in the cellar to break down some of the tannins, however, if you are in the enjoying mood, be aware it is a little tight and warm on the back of the throat, but after about 30-45 minutes in the decanter, it will be a wonderful addition to the table.  There is a great spice finish that is reminiscent of dark fruit and cedar.  A+.  Excellent accompaniment to grilled lamb chops or a slow-braised beef short rib.

90 pts Wine Advocate
Found online for $95, but realistically $130+ in restaurants

Wine Cellar Fridays - Philippe Colin & Fiddlehead Cellars

Two more features for the evening on Wine Cellar Friday at the club: 

Philippe Colin, Saint Aubin, Les Champlots, White Burgundy, 2005
It was hard to pinpoint this nose... it begins with a toasted oak scent followed by pear and what I'm going to call a "basket of fruit" smell.  The palate is minerally with a presence of grapefruit, and has a lingering acid, somewhat silky.  I would definitely call this a food wine, perhaps paired with white fish and greens.  Not quite as crisp as I had hoped for, but nonetheless, it is a good wine.

Fiddlehead Cellars, Pinot Noir, Cuvee Seven Twenty Eight, Fiddlestix, Santa Rita Hills, 2005
I have met the founder of Fiddlehead twice actually.  Once at the Bottle Shop in Wilmette at a tasting, and about a year later, when my sales rep was introducing her to his accounts on the North Shore, and I had the honor of showing her around the club.  We carry two of her wines, the 728 Fiddlestix from Santa Rita Hills, and her Happy Canyon Sauvignon Blanc from Santa Ynez Valley.  Kathy is incredibly sweet and very passionate about her winemaking.

The Seven Twenty Eight has a wonderfully spiced nose with hints of whole cloves, earth, and a deep black cherry.  The palate has a black pepper quality with again earth and stone fruit flavors.  It is silky on the mid-palate and has a dry finish with a small lasting flavor of fruit.  I have really become fond of Fiddlehead since starting at the club.  It has been well-received by our members, and having the chance to meet the owner and show her where her wines are appreciated really makes for a special memory of the wine.  Cheers to Kathy!  Please check out her website at http://fiddleheadcellars.com/.

Sturino Trotta Cellars, Zinfandel, Paso Robles, 2005

You'll hear me often say "that's my favorite wine..." or "this is the best."  But seriously, Sturino Trotta Zin has to be the greatest juice I have ever had for the value.  I had the privilege to host David Trotta Barnes, the winemaker, at my Wine at Wholesale Night (our annual vendor tasting for the membership) this past Fall.  Our Sales Rep, Jim, has been a great asset to my supply of the entire portfolio.  And both are the most pleasant people you will ever meet.  I'm introducing their wines to some friends back in Michigan in hopes of bringing opportunity for ST in the Michigan market.

Our favorites are the Santa Barbara Pinot Noir, the Quintette Bordeaux Blend, the Napa Cabernet Special Reserve, and of course, the Paso Zin.  David, Jim, and our club have developed a great relationship over the past few months in trying to spread the word about their fantastic selection of small production wines.  Most of their varietals are under a 200 case production, which is music to my ears.  I am trying to develop a wine dinner at the club to showcase their portfolio.

Okay, okay, on to the review.  You already know it's going to be good.  A rich, rich, rich vanilla, chocolate, and plum nose give a hint to the multitude of flavor that is about to grace your palate.  A rush of rich cherry and stone fruit flavors with silky chocolate and a mild spice on the palate.  It's not spicy like a traditional Zin, nor does it have a jammy flavor.  It is simply a full flavored, excellent wine.  It can be big to some, with a whopping 15.1% alcohol content, but to me, it could not be more smooth.  Yes, when first opened, it does have a definite burn on the back of the tongue, but after being open for about 30 minutes, the burn has subsided gracefully.  I can't stress to you enough how good of a wine this is for the value.

Check out their website to further your interest in this amazing family's story and passion for wine.  http://sturinotrotta.com/

ZD Wines, Pinot Noir, Carneros, 2007

In preparation for a large Chef's Table dinner, our Executive Chef, Assistant Manager, General Manager, and I tasted a few wines to compliment the seven course feast, themed in honor of Becker Lane Organic Farm from Iowa.  Becker Lane has incurred a huge following on the North Shore, and our Chef has had the privilege to visit the incredible farm, where the goal is to produce the finest pork available that has been nurtured to be so.  Each amazing course features a Becker Lane product.

One of the winners for the line up was ZD's 2007 Carneros Pinot Noir.  I received an excellent deal on this wonderful addition.  I actually had a luncheon with the VP of Sales, Teresa, about a year ago to experience their great portfolio.  At the time, I purchased the 2007 Founders Reserve for the club, an incredibly intense and beautiful Pinot that I have kept in the cellar for about a year, and will probably bring out next.  I ordered this Carneros PN shortly after.

The wine has a beautiful nose filled with rich raspberry, light spice, and a hint of chocolate.  The palate is smooth with cherries and red fruit.  A subtle spice is present and a hint of vanilla, with a dry finish.  The silky back is lingering with the rich fruit.

We have paired this with two courses: Becker Lane Canadian Bacon Mac & Cheese with House Made Ricotta Gnocchi & Gruyere Cheese; and Slow Braised Hard Cider Marinated Becker Lane Pork Sirloin with Apple, Sunchoke & Parsnip Puree and a Julienne Apple Salad.  I'm starving just typing this.

Road Trip to the WOMP

Chateau Chantal, "Nice" Red Wine, Semi-Dry, NV

Having a winery in your backyard (I use that lightly... it's about 30 miles away from where I grew up) is a privilege.  Having a whole network of wineries is just flippin' cool.  Chateau Chantal is a monument in Michigan Wineries.  Having visited the property, I know the beauty of this winery.  Sitting on top of a landscape viewing both the East and West inlets of Grand Traverse Bay, a modern castle surrounded by hills of vineyards and a winding road snaking its way through the vines, Chateau Chantal is a breath-taking sight to behold.

The label "Nice" would refer, I assume, to the soft approach this wine presents to its enjoyers.  I would call it the ultimate in a "beginners" wine.  The label does not list the varietals ("...made from classic wine grapes"), but there has to be some Pinot Noir in the mix.  The wine is very light bodied and ripe red / young Burgundian in color, with a tart cherry nose and the spice of a Pinot.  The palate is again very light, very tame, fruit forward, and very easy structure.  Very little dryness of tannins, no strong alcohol presence (it's listed as 12.5%).  The palate is comparable to red grape juice (well, yeah Ben, that's what it is) with a hint of smoke.  It's "nice" for the beginner.  My mom, who does not drink an abundance of wine (by that, I mean only when I'm home, and I say "try this"), very much liked this bottle from Chantal.

Now I should try the CC "Naughty" Red Wine, and see if there is more of a full-bodied presence that satisfies my "lust" for "gluttonous," "prideful" big tannin wines that I "envy..." ok, enough word play... I went there, and I went too far... just a little too psycho.  Now I feel like I should be drinking 7 Deadly Zins.  [Erica will read this and roll her eyes, I guarantee it.]

Up North

On a whim, I decided to go Up North for a short vacation.  Short = less than 48 hours.  And for those not from the Great Lakes region, "Up North" for the most part means "going to Northern Michigan," or what I would call back home.  Erica is in Vegas for the first part of the week at the PCMA national convention.  I had Sunday off, so after breakfast, I said "I think I'll pack the dog and go Up North."

Oliver (aka Olivier, aka Bugsy, aka Shredder, aka Vicious Squirrel, our Pomeranian/Beagle mix) and I started shortly before noon, trekking the long drive Up North.  He's almost one year old now, and at a whopping 16 lbs, he can shred any stuffed toy, attack any leaf that moves across the sidewalk, and howl at anyone who walks in front of the living room window (as long as the glass is between them, protecting him from strangers).  He's a grade "A" guard dog.  The picture below shows him in all his fury.



Anyway, I got in sometime between 5 and 6, and went with my mom to the local grocery store to wander the aisles for something for dinner.  Along the way, I found myself in the primative wine section where Boone's Farm and Arbor Mist was found in plenty, and came across some Michigan Wines.  Bingo!  I know what we're doing tomorrow: going vineyard hopping on Old Mission Peninsula!  I told mom that's what we should do, and we agreed that if she could look for old duck decoys at antique shops along the way, she would be in.  I have enjoyed the road along the Wineries of Old Mission Peninsula (WOMP) several times.  However, I've never been to 2Lads on the northern most end of the peninsula, and I haven't been to Chateau Grand Traverse or Bowers in a long time.  On our last trip, a little over a year ago, Erica, my mom, and I enjoyed tastings at Chateau Chantal, Brys, and Peninsula Cellars.

So now that a plan has developed in my spontaneous trip, I feel better about my decision spend $3.30 per gallon both ways in gas.  Snowshoeing sounds in order while I'm here too.  Back in the grocery store, I did start the vineyard hopping early by purchasing a bottle of Chateau Chantal "Nice" Red Wine.  I have a few notes scratched out, and will review in my next post.  I'm still on Central time, so... not tired yet.  I also brought four or five bottles from home that I probably won't drink, but I'm always prepared in case I find a party... which is always possible.  They're harder to find on Mondays and Tuesdays, but maybe I'll just have to start one.

Wine Keys for Your Restaurant

A thought on wine keys for your restaurant/club/bar: buy them on eBay!  I have been at the club for almost three years now, and each shutdown, I buy a large lot of wine keys on eBay for our servers and bartenders.  I think the first lot I purchased was $25 with shipping, and the second was $30.  Get this, the lots are airport confiscations!  How awesome is that?!  However, it does state in each description that the quality of the keys cannot be guaranteed... but I figured if even half of them were usable, it would still be worth it.  And the first two I received were pretty good gambles.  This last time, I had requests from the staff for specifically pull-tab wine keys, which the other lots had some, but not many in that 100 (not that they were bad wine keys, just not very many pull-tabs).  So I found a "Buy It Now" lot on eBay for 20 pull-tabs for $35 with shipping.  Still not a bad buy, considering my equipment distributors charge about $4-6 each.  And each one of these pull-tabs that arrived are in really good shape.  Not brand new, but in perfect working order.  I told the staff, though, not to lose these ones.

Go to eBay and search for wine key lot or corkscrew lot, and see what comes up.  And if you don't see what you're looking for, check back in a week or two... some TSA employee is bound to find 100 wine keys somewhere... on someone...  some... where.

Nickel & Nickel Syrah, Darien Vineyard, Russian River Valley, 2007

I purchased this for the club earlier in the year, but have not seen a huge following for it... yet.  In January, we are featuring a red and white from the cellar on Fridays, knocking $20 off each, and providing a glass pour price.  This was our first red for the month.

Let me start by saying, I love Rhone Varietals.  Some of my favorite wines are big, smokey, luscious Syrahs.  No exception with the Nickel Darien 2007.

The nose begins with rich, deep red berries and earth. You might get a small buzz from the 14.9% bouquet... wow... you can definitely catch that aroma. The palate is berry forward, then becomes lush, kind of savory, in the middle, with flavors of deep plum and cocoa, and a good rush of smoke. The end is clean and dry, showing its tannins, but also has an alcohol presence... although, what wouldn't at almost 15%? It's a big wine. My recommendation would be a pairing with lamb or possibly pork with a brown butter sauce... yum. You wouldn't think pork would stand next to a big wine like this, but we have had a huge success pairing Crozes-Hermitage (a Syrah-based Rhone) with our pork dishes in the past.

The Nickel sold fairly well last night... we only had a few tables in house, so what we did sell, I was happy with.  You can find Darice Spinelli's (the Winemaker) notes on her awesome bottle here.

Popping My Blog's...... Cork...... My First Post

Welcome Bloggers!  With the many blogs throughout the world about food, wine, and travel, I thought, "what's one more?"  I thought I had already begun a wine blog on Twitter, but as my wife, Erica, informed me, Twitter is not blogging... it's kind of blogging, but it's not.  So, in the interest of sharing my bit of knowledge that will someday make me famous on Jeopardy, I stayed up all night trying to design my Blog Page.  It's primitive, I know, but give me a couple of weeks, and I'll have it in tip-top shape.

My goal in life is simple: to entertain.  Will this philosophy be neglected in my blog?  That would be "no."  I have countless a few stories about several trips, dining experiences, and wines that will keep you rolling on the floor laughing your interest.  As one of my dearest friends will tell you, she can't wait to buy my book (that she will end up helping me write) on the memoirs of our adventures and experiences, among our group of self-proclaimed elitist friends.  This blog will hopefully be the inspiration for that book.  Hopefully.

So, why another wine blog?  It's my passion; one of several, but none the less, one of my bigger passions.  You will definately find reviews of other things along this journey, but the primary focus will be wine... or at least there will be wine involved.  As the Beverage Manager at a country club of the North Shore of Chicago, I have had many experiences in not only sampling wine, but learning the stories and backgrounds of the people who pour their life into the wine they produce.

Now that I have bored you to death I have a few notes ready to go on some fantastic wines, which I will write in the next few days.  From Nickel & Nickel, to Caymus, to Olivier Leflaive, I hope my blog helps direct your interests in the fine art of wine, and puts a smile on your face in the process.  Best wishes in the new year!