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© Kana Okada
Brunch Upgrade: Grilled zucchini and a smoked-paprika pesto enhance the toasty flavors of this delicious grilled cheese.
Recipe: Grilled Gruyère-and-Zucchini Sandwiches with Smoky Pesto
Want a great wine to pair with this delicious brunch sandwich? Try a Rioja - light, smooth and delicious. It will make the Gruyere sing.
May Wine of the Month: Wine Safari in South Africa
As this cool spring continues we decided to take a trip to the southern hemisphere and visit South Africa and feature wines typical of their exotic locale. We are featuring the Glen Carlou Grand Classique from the Paarl region, the Bayten Sauvignon Blanc from the Constantia region and for those in the red only club a unique example of Pinotage from Swartland. It as been a while since we have highlighted South Africa so let's jump right in and take a look at the country and the history.
This Month's wines come from the Coastal Region
Brief Overview:
South Africa is one of the most prominent wine-producing countries in the Southern Hemisphere. With more than 300 years of winemaking history, it is often described as bridging the gap between the Old World and New. The majority of wines are made using New World winemaking techniques but often have more in common stylistically with their Old World counterparts.
South Africa’s wine industry is distributed around the lush, rugged landscape of the Western Cape. Here, the abundance of mountains, valleys and plateaus allow winemakers to produce a diverse range of styles. Vineyards are also found in the Northern Cape’s Orange River region, where the flat, barren landscape is dominated by the Kalahari Desert. Most of South Africa's wine-producing regions have a Mediterranean climate, significantly influenced by the meeting of the Atlantic and Indian Oceans.
The country's signature variety is Pinotage, a crossing of Pinot Noir and Cinsaut that is rarely found in quantity in any other wine-producing country. Shiraz is widely planted also, as are Cabernet Sauvignon and Merlot (often found together in a Bordeaux Blend). Chenin Blanc is the republic’s most-planted grape, and South African Chardonnay and Sauvignon Blanc have become popular internationally in recent years. The Wine of Origin system, a legal structure introduced in 1972 to acknowledge and protect the diversity of terroir in the country, classifies South Africa into the regions, districts and wards where vineyards are found.
Vines were first planted in South Africa by Dutch settlers in the 1650s, although wine production did not really begin to take off until French Huguenots arrived with viticultural skills and knowledge in the 1680s. South Africa’s oldest wine estate is located in Constantia, where the production of the legendary dessert wine Vin de Constance gave the region worldwide fame in the 18th and 19th centuries. Stellenbosch is equally historic as a wine-producing region, the first vineyards having been planted here in the 1690s.
Vineyards at Glen Carlou with the winery on the right
The South African wine industry suffered numerous setbacks during the 19th and 20th centuries. A devastating outbreak of phylloxera in the 1860s all but killed off the production of Vin de Constance. Throughout the 20th Century, the South African Co-Operative Wine Growers Association (better known as KWV) restricted the production of wines in such a way that innovation was near-impossible and quantity was prioritized over quality. Its control over the South African wine sector lasted until the 1990s, and even now, the country's industry is unusual for its high number of co-operatives.
South African wine fell out of favor internationally during the 20th Century, reaching an all-time low when trade sanctions were placed on the country in the 1980s due to its apartheid policies.
Today, South Africa is the ninth-largest producer of wine in the world, with some 100,000 hectares (250,000 acres) under vine. More than 250,000 people are employed in the industry and South African wine has enjoyed international attention and acclaim for its wide variety of styles.
Wines Of Origin:
The Wine of Origin Scheme designated production regions, districts and wards. The latter is the smallest geographical unit with distinctive ecological characteristics. Official estates consist of single farms or multiple properties run as a unit.
Drafted in 1973, the "Wine of Origin" (WO) program legislates how wine regions of South Africa are defined and can appear on wine labels. While some aspects of the WO is taking from the French Appellation d'Origine Contrôlée (AOC) system, the WO is primarily concerned with accuracy in labeling and does not place any additional regulations on wine regions such as permitted varieties, trellising methods, irrigation and crop yields.
Wine regions under the WO system fall under one of four categories-the largest and most generic are Geographical Units (such as the Western Cape region which includes the smaller, but still largely defined Regions (such as Overberg), followed by districts (like Walker Bay) and then finally wards (such as Elgin).
The Eastern Cape province is South Africa's most recent wine region. While geographical units, regions and districts are largely defined by political boundaries-wards are the level of origin designation that is most defined by unique terroir characteristics.
Vineyards in the Paarl region
Recent History:
South Africa's tumultuous wine history as described by British wine critic, Jancis Robinson:
“One of the exciting things about the wine business is the reliable way in which it mirrors social and political change. The image of mixed races of the South African population patiently lining up in the hot sun to vote together for the very first time may well be the most moving sight in our lifetimes. As soon as Nelson Mandela was voted in to power and apartheid reliably a thing of the past, wine lovers the world over had to revise the habits of a lifetime and begin to take a positive interest in once-reviled exports from South Africa, of which wine, with its labeling for all to see, is the most obvious.
For South African wine producers the transformations of 1993 and 1994 heralded an era of potential prosperity, with previously forbidden export markets opened up almost overnight, but also created the challenge of seeing their wines exposed to international competition. One result of South Africa's prolonged isolation was that wine consumers, commentators and producers seemed to be almost unhealthily obsessed by the detailed results of comparative tastings.
The structure of the South African wine business has also changed dramatically in the last 10 years. While the 60 or so co-ops are still important, providing grapes for cheap wines on the domestic market and some of the big export brands, there are now nearly 500 private wineries. It is hard to believe that only recently have individual wine estates been even allowed to buy in grapes, although a separate name must be used for the wine they produce - quite a contrast with most New World wine producing countries!”
Record Exports in 2013:
Exports of South African wine hit a new record volume in 2013 thanks to rising consumer interest in the UK, Germany and US. South Africa's wineries exported 525.7m litres last year, beating the previous high achieved in 2012 by 26%, show official figures released by trade body Wines of South Africa (WoSA).
Stronger orders from existing key markets the UK and Germany drove the increase, but there was also evidence of South African producers gaining a foothold in the world's largest wine market, the US, with export volumes there up by 37% in 2013.
WoSA's new chief executive, Siobhan Thompson, said the US growth was significant and the industry is 'confident of achieving long-term growth' there.
Cheers til next time!
Tasting Notes and Food Pairings
Glen Carlou “Grand Classique” Bordeaux Blend – Paarl, South Africa – 2010
(Cabernet Sauvignon 52% | Malbec 16% | Merlot 16%| Petit Verdot 12% | Cabernet Franc 4%)
Color: Dark ruby red with purple hues and a purple rim
Aromas: Lots of black and blueberry, cassis, hints of cinnamon and cedar
Taste: Lush mouthful of ripe blue and black berry, hints of mint, toasted oak and hints of salted caramel all supported by a long finish of coco and red fruits.
Food Pairings: simple pan seared steaks, bison burgers, lamb chops off the grill, game birds, roast chicken, Beef Bourgogne, coq au vin, potato gratin chicken soups and stews and Tuscan-style bean soups.
Bayden Sauvignon Blanc – Constantia, South Africa - 2012
Color: Pale straw yellow with a clear rim
Aromas: Gooseberry, grapefruit, exotic fig and lime with hints of wet stone
Taste: Flavors of key lime, green fig, pure white peach, minerals and hints of white pepper
Food Pairings: spicy cajun shrimp, olive oil based pasta dishes with fresh herbs, sushi rolls, grilled chicken, pork chops, sauteed veggies, green salads with goat cheese, turkey burgers, white fish and seared tuna.
The Grinder Pinotage – Swartland, South Africa – 2012
Color: Dark opaque red with blue rim
Aromas: nose of toasted oak, roasted coffee beans, dark fruits and black pepper
Taste: Black plum, anise, black currant, toasted oats and espresso
Food Pairings: Great with BBQ, grilled burgers, spicy cajun food, chocolate and fruit desserts, great by itself.
Our Wine of the Month is in for May! Not part of out wine club? Sign up and get this bronze wine opener for free! $19 value. Cheers to that!
This weather has scrumptious beer written all over it! Stop on by to pick up a case or make your own!
Happy Memorial Day!
12 bottles of quality wine, $100. Stock up for the Memorial Day festivities!
12 bottles of quality wine, $100. Stock up for the Memorial Day festivities!
Join our Wine of the Month Club and get this Riedel wine glass! Email at [email protected] or call 773-871-8888 to sign up! 2 bottles of wine each month with detailed tasting notes, cancel any time. Not too shabby. #Cheers
Our Spring selection of Turley is in! Limited selection, so come on by and grab some today (we also ship! Give us a call at 773-871-8888 for details).
The warmth is upon us! Celebrate with some microbrew beer.
May Wine Tasting: Paso Robles and the Wines of San Luis Obispo
Halfway between the two main California metropolises of Los Angeles and San Francisco is San Luis Obispo County and within that is Paso Robles Wine Country. Located along California's famed Central Coast, the Paso Robles wine grape growing region's climate is perfect for the production world class wines.
Paso Robles has approximately 26,000 vineyard acres planted with wine grapes, and is well known for its heritage Zinfandel, Rhône-style wines, and full bodied "Crazy Red Blends", that are unique to Paso Robles Wine Country.
Join us as we explore the bold Paso Robles wines and some hidden gems from the San Luis Obispo area all served with a wonderful spread of artisan meats, cheeses and bread.
When: Friday, May 30th, at 8pm. Cost is $40 per person and 48 hours cancellation is required.
Email us at [email protected] or call 773-871-8888 to save your seat.
© Joseph de Leo
Healthy Monday: Happy Cinco de Mayo! These delicious tacos are a great way to enjoy heart-healthy salmon.
Recipe: Chipotle-Rubbed Salmon Tacos
On the 5th of May in 1862, the Mexican army savored an unlikely victory over the French legions in the Battle of Puebla. Cinco de Mayo is definitely a time to celebrate!
Enjoy this delicious salmon taco recipe with a bottle of delicious Rioja. And of course, toast a glass of tequila for dessert! We have two bottles of PaQui with your name on it. Cheers!
© Line Klein
Over-the-Top Dessert: The smart idea here: adding fragrant, smoky-flavored Lapsang souchong tea to the buttery crust, which is filled with a delicate vanilla cream and juicy pears.
Recipe: Pear Tart with Vanilla Cream and Black Tea Crust
Let's do dessert! Pair this pear tart with our Argyle Brut 2010 from Oregon's Willamette Valley ($24.95). Nothing like a bit of bubble to accompany a springtime sugar fix.
April Wine of the Month “Springtime in Venice”
Greetings all and welcome to this month's Wine of the Month write-up where we are pleased to be featuring wines from the famous Veneto region in Northern Italy.
The wines are perfectly suited for Easter meals and early springtime cook outs. Whether you are doing a traditional Easter ham or a rosemary and garlic crusted leg of lamb, we have you covered on the wine front. The Gran Passione Rosso is a non traditional IGT Blend and the Remo Farina Bianco Custoza and Ca' La Bionda Valpolicella Classico are excellent examples of traditional wines being produced in the region.
Veneto History:
The Veneto, located in the north-east of Italy, is a region that contributes a significant percentage, nearly a quarter, of the country’s total wine industry. Several of the major DOCs, including Soave, Bianco di Custoza, Valpolicella and Bardolino, plus Amarone, are produced here. The beloved sparkling wine Prosecco, while produced all over the country, has its origins and its best expression in the Veneto and is its own DOC.
The history of wine-making in the region can be traced back as far as a few centuries BC in the Bronze Age. The Romans eventually took over, as they were wont to do, and began dividing plots of land into more organized vineyard sites. They also established the cities that would become Venice (Venezia) and Verona, both major hubs for fashion, art, trade and wine. There are 6th century written documents by Cassiodoro, a magistrate of Visigoth King Theodorus, describing a sweet wine made from half dried grapes in Verona that is mostly likely an early version of Amarone or Recioto. “Straw wine,” the process used to make these wines by drying grapes on straw mats before pressing, is a style of wine-making that was passed on from the ancient Greeks. Both Amarone and Valpolicella, the table wine version using the same grapes (Corvina, Molinara and Rondinella), became popular Veneto exports. As was likely some version of Bardolino, which is now officially a blend of the same grapes with a small percentage of others such as Rossignola, Sangiovese or Garganega.
A trade embargo with the Ottomans in the 16th century forced local agriculture to broaden its domestic scope. More attention was paid to viticulture in hopes of reviving the industry by putting more emphasis on quality local wine production. The success of this effort paid off both domestically and abroad with other European countries, the New World and China.
The Veneto was hit hard by the Phylloxera crisis in the late 19 the century, but because trade was so vital to the region, especially with the construction of modern trade routes such as the Suez canal, viticulturalists acted quickly once the “cure” of grafting American root stock to local vines was discovered.
Veneto in Northeastern Italy
Sadly, the region had garnered a poor reputation between the 1950s and the later half of the 20th century for importing a lot of mass-produced wines, especially Soave (Soave Bolla anyone?), sweet and skunky Proseccos and some very fruity, insipid versions of Valpolicella. But things turned around by the late 1980s and 1990s. While those wines still exist, there is far more emphasis on quality production for local consumption and imports.
The Veneto is comprised of many different terrains and microclimates, which account for its range of varietals and styles. The topography divides itself into three sections where wine is produced: the province of Verona to the west (between Lake Garda and Soave town). The hills in the center surrounding Vicenza, Padova and Treviso. And the much flatter plains of Piave Tagliamento river basins, along the Adriatic coast, to the northeast of Venice. In all there are now 24 DOCs within the region.
Gran Passione = Amarone della Valpolicella?
Not quite! Our featured wine the Gran Passione uses similar methoods as the traditional Amarone but uses 60% merlot and 40% corvina grapes and isn't grown within the strict Amarone region.
Here is a quick look at how Amarone is made:
Grapes are harvested ripe in the first two weeks of October, by carefully choosing bunches having fruits not too close to each other, to let the air flow. Grapes are allowed to dry, traditionally on straw mats. This process is called appassimento orrasinate (to dry and shrivel) in Italian. This concentrates the remaining sugars and flavours and is similar to the production of French Vin de Paille.
The pomace left over from pressing off the Amarone is used in the production of RipassoValpolicellas.
Modern Amarone is now produced in special drying chambers under controlled conditions. This approach minimizes the amount of handling of the grapes and helps prevent the onset of Botrytis cinerea. In Amarone, the quality of the grape skin is a primary concern as that component brings the tannins, color and intensity of flavor to the wine.
The process of desiccation not only concentrates the juices within the grape but also increases the skin contact of the grapes. The drying process further metabolizes the acids within the grape and creates a polymerization of the tannins in the skin which contribute to the overall balance of the finished wine.
Grapes drying for Amarone
The length of the drying process is typically 120 days but varies according to producer and the quality of the harvest. The most evident consequence of this process is the loss of weight: 35 to 45% for Corvina grapes, 30 to 40% for Molinara and 27 to 40% for Rondinella. Following drying, end of January/beginning of February, the grapes are crushed and go through a dry low temperature fermentation process which can last up to 30/50 days.
The reduced water content can slow down the fermentation process, increasing the risk of spoilage and potential wine faults such as high volatile acidity. After fermentation, the wine is then aged in barriques made from either French, Slovenian or Slavonian oak
Gran Passione Story & Process:
The Botter Wine Company started in 1928 selling barrels of wine to restaurants. The second generation of Botter’s decided to bottle the family wine in the 50’s. In the 70’s they incorporated and began to pursue the international market and more vineyards and wineries. In the 90s the third generation took over and began the intense restructuring of the properties and increased it’s exports to be 98% of their product. It remains a family run business with a penchant for making superior wines at reasonable prices. The grapes come from selected vineyards harvested at the beginning of October, to get a level of maturation leading to a high sugar level and good potential alcohol content. This late maturation gives the characteristic notes of ripe fruits, such as plums and raisins. To further concentrate flavors, the stems of the grapes bunches are cut 10 days before harvest. This begins to dry out the grapes which help further concentrate the wine — a process known as appassimento, the process by which Amarone is produced. After the selective hand harvest, grapes are pressed and the fermentation starts at temperatures of about 78° F; the skins are left in the must for a long period to extract flavors and the characteristic ruby red color and Amarone like flavors.
Cheers til Next time!
Don & Angela
Tasting Notes and Food Pairings
Gran Passione Rosso – Veneto, Italy – 2012
(60% Merlot 40% Corvina)
Color: Deep dark red/purple with a blue rim
Aromas: Ripe dark cherry, dark plum, vanilla, some pepper spice hints of mocha and coffee
Taste: Ripe red raspberry, melted red licorice, dried cranberry and fig with milk chocolate
Food Pairings: Roast leg of lamb, grilled beef filets, pot roast, mushroom based dishes, braised short ribs, risotto, robust pasta dishes, venison, game birds such as duck
Remo Faina – Bianco di Custoza – Veneto, Italy – 2011
(40% Garganega (the main varietal in Soave), 25% Trebbiano, 20% Malvasia, and 15% Fernanda.)
Color: Straw yellow color with a clear rim
Aromas: Wonderful nose of fresh white flowers, citrus, pear, and hints of spice
Taste: Bright crisp flavors of green apple, pear, stone fruit, mineral and hints of honeysuckle.
Food Pairings: Easter ham, light green salads with goat cheese, fried calamari, white fish, grilled chicken breasts stuffed with herbs, scallops, sushi
Ca' La Bionda – Valpolicella Classico – Veneto, Italy – 2010
(80% Corvina and 20% Rondinella)
Color: Ruby red with a blue rim
Aromas: Fresh red cherry , red apples, fresh violets
Taste: Juicy mouthful of cherry, tart cranberry, hints of mineral follow on the finish
Food Pairings: Pizza, red sauced pasta dishes, pork dishes, roasted chicken, hard cheeses, grilled burgers, meat kabobs, veggie dishes, grilled chicken.
© John Kernick
Brunch Upgrade: Star chef Tyler Florence makes what might be the world’s best fried chicken by baking it first so it’s juicy, then frying it so it’s extra-crispy.
Recipe: Extra Crispy Fried Chicken
What would we pair with this fantastic fried chicken? The Ransom Riesling 2011 from Oregon, that's what! This Riesling wouldn't pair well with the typical spicy Asian cuisine usually recommended for the varietal. But fried stuff? Bring it on and open another bottle!
Priced at $19.95 and available at our shop at 3714 N. Southport! Perfect excuse to try out this recipe and sip on some tasty spring whites.
Overture of Oregon Wine Tasting
The weather was gorgeous, the RSVP list was full and the wine was a hit amongst all. This past Friday's "Overture of Oregon" wine tasting was thus far the highlight tasting of 2014.
Yep, it was that good.
Behold the pairing line-up:
1. Argyle Brut 2010 – Willamette Valley - $24.95
2. Cristom Pinot Gris 2012 – Eola-Amity Hills - $19.95
1. Ransom Riesling 2011 – Eola Amity Hills - $19.95
2. Cardwell Hill Pinot Noir Rose 2013 – Willamette Valley - $21.95
1. Sharecropper's Pinot Noir 2012 - Willamette Valley - $28.95
2. Lundeen Pinot Noir Reserve 2008 – Willamette Valley - $36.95
1. Coleman Vineyards Estate Pinot Noir 2010 – Willamette Valley – $48.95
2. Angela Pinot Noir 2010 – Yamhill-Carlton - $52.95
1. Colene Clemens “Victoria” Pinot Noir 2011 – Chehalem Mountains - $68.95
2. Seven Hills Malbec 2012 – Walla Walla Valley, Oregon - $32.95
It was hard picking a favorite of the night. Everyone had their top choices throughout. We always enjoy seeing who prefers which wine when tasting them side by side. One thing was certain; we were all smiling.
The night couldn't have been more enjoyable. Cheers to a successful evening, and some absolutely fantastic wine.
And lucky for you, we still have some on hand! Stop by the store and try the line-up at home. We promise you won't be disappointed.
Stay tuned for our May tasting announcement! It'll be a good one!
