Celebrate Charlie Trotter Days – Today through Sunday Aug. 20, 2017. Dine in one of these restaurants in Chicago – and others across the country. When you enjoy one of their Trotter-inspired dishes, portions of the proceeds on each item will benefit @TrotterProject, an effort to inspire and encourage young chefs.
Deja Dorns (left) won aTrotter Project internship at mfk Restaurant
What a perfect excuse to indulge yourself and family or friends at one of these excellent establishments. It’s always nice to know that when you’re spending money, you’re also helping young folks who are reaching for the stars.
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The food and beverage manufacturing industry is forever innovating. And like any other industry, some ideas work and some fizzle. Below are seven new products that you’ll want to know about. Even if you never imbibe in or consume them, you’ll have some fun bits to talk about at cocktail parties.
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1. Stubbs Barbeque seasonings. We have seldom found bottled versions of barbecue sauce that spoke to us. They either lacked spice or simply had no finesse. Perhaps too much high fructose corn syrup. Or too much or not enough of something else. Having recently dined at the BBQ Supply’s monthly Friday night wine dinner and been so impressed with the barbecue sauce that we wanted to drink it from the plate, we weren’t sure what to expect when we received review samples of a Texas barbecue sauce in a bottle.
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Stubbs makes BBQ sauces, marinades, rubs and more
Happily, surprise and delight is what we felt upon tasting it. Stubbs Legendary Barbeque Sauce is the brand, and we don’t blame them for calling it legendary. Born and made in Austin, Texas, this line of seasonings and sauces delivers serious flavor created with authentic ingredients and processes. The Stubbs Original BBQ Sauce is the bomb – tangy tomato, vinegar, molasses and black pepper brewed up together to make one mouth-watering baste or dip for almost any meat or poultry. The Stubbs rubs make fantastic pre-grill treatments. And we also loved putting a little pile on a plate and dipping individual bites of our already-grilled pork loin in it. And check out the marinades (mixes and bottled versions) and the hot pepper sauce line, including Spicy Texas Peach and Dr. Pepper flavors!
Stubbs’ Original bottled is the the first bottled barbeque sauce that makes us want to apply it often and drink the leftovers off the plate. Available in Chicago at Hy-Vee, Jewel-Osco, Kroger, Meijer, Roundy’s, Schnuck’s, Spartan Nash, Super Target, SuperValu, Walmart and Whole Foods.
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Rogue’s cold brew IPA
2. Beer and coffee together? Sounds weird but intriguing. Well, Rogue’s Cold Brew IPA, just such an Oregon roasted, brewed and blended combo, is now available nationwide in 12oz cans, 22oz bottles and on draft. Footage on the creation of Cold Brew IPA can be found here. Cold Brew IPA can be found near you with Rogue’s Beer Finder. For more information about the Revolution, visit rogue.com.
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Master of Mixes frozen pina colada – one of many
3.Mixology Pro by Master of Mixes. And wouldn’t you love to be able to make your own professional-quality cocktails without having to buy dozens of exotic ingredients and bottles of special liqueurs and mixers? This company has a full line of pre-mixed mixers that each require you only to add spirits and ice. We love the idea of this one: Loaded Bloody Mary Mix. It gives your Bloody Mary drink a kick with horseradish, cracked black pepper and diced jalapenos, all brightened with the garden flavors of cucumber, celery and citrus. Mmmm. Don’t you want one right now? Turn it into a Bull Shot by adding tequila instead of vodka. Or a Queen Mary by using gin and garnishing with salt and cucumbers. Seems like the stuff ought to taste pretty delicious all on its own, too. Check them all out at Mixology Pro by Master of Mixes.
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Riondo Prosecco split
4. And while we’re talking about libations, consider Riondo’s Prosecco Spago Nero (meaning ‘black string’ from the closures still sometimes used). This lovely Frizzante – semi-sparkling – wine is great for barbeques and picnics this late summer/early fall. Everyone loves a sparkling wine, and part of the beauty of Prosecco is that it has a lower alcohol content than traditional bubblies. Friends and family can indulge without worrying about consuming too much, especially on those hot, humid dog days. Riondo’s Prosecco is slightly dry yet fruity flavor with aromas of Golden Delicious apples, pears and acacia blossoms, and a crisp, clean finish.
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A perfect brunch drink on its own, or use it to mix up a slightly fizzy cocktail like the Aperitivo Spritz. Just fill a wine glass with ice. Add 2oz Riondo Prosecco, 1¼ oz. Italian bitter orange aperitif liqueur, and a splash of soda water. Stir and garnish with orange wedge. Serve anytime you want an Italian flair to your party or your meal. And here’s one to brighten your brunch: Mimosa Slushy. Make by mixing in a baking pan 1 cup orange juice, 2 oz. triple sec , and 2 cups Riondo Prosecco. Freeze for at least six hours. Scrape frozen mixture into flaky crystals with a fork. Fill wine glass with slushy. Garnish with mint leaves, and top with additional Prosecco. Clink glasses and say, “Saluti!” so everyone can feel like they’re relaxing on a piazza in Rome.
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Slammers snacks by Go Gourmet
5. Slammers by Go Gourmet. Blends are all the rage these days (for sure in our kitchen), and Go Gourmet is coming up with some pretty tasty combinations. Serious nutrition with good flavor and no added sugars, packed in a squeezable, disposable pouch. Their new AMPED line is the latest addition to Slammers Superfood Snacks. My 10-year-old granddaughter says these are A-OK. One blend is made of organic strawberries, organic sweet cherries, chia, apple and purple carrots. What an easy way to get 480 mg of omega 3s into your grandkids. But don’t stop there. If you like smoothies, these make great additions because of both flavor and nutrition.
BTW, the caps on Slammers are recycleable, but they haven’t yet been able to develop the technology to make the pouches so. Good to know they’re working on it, though.
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Beetology makes fabulous cocktails & great smoothies
6. Beetology by Kayco is a line of beet juice-cum-other-stuff refrigerated drinks. Calories: 100 to an 8.45oz bottle, which seems a little high, but the sugars are all-natural from the juices. And think of the incredible nutrition you’re imbibing. Each bottle is at least 1/3 pure beet juice.
Plus, all five varieties are 100% non-GMO, U.S.D.A. Certified Organic, and Certified Fair Trade. The 100% juice blends contain no preservatives, additives, artificial colors, or flavors. They are also non-soy, non-dairy, and certified kosher. Plus, none of the juices are from concentrates – just natural juice. What more could anyone ask for?
Flavor, of course. And these deliver – yummalicious on their own and, wow, do they make some knockout cocktails and mocktails. Consider Beetology’s Beets + Berry flavor. Splash in some vodka or some Jumbie Coconut Splash rum (num!), or skip the alcohol and fizz it with ginger ale or soda water. Check out all the Beetology flavors. Serve with lots of ice and you’ll have your guests guessing all night as to what’s in their delicious drinks.
Oh, and try this: pour a few ounces of your favorite Beetology flavor over ice and top up with item #4 in this list – Riondo Prosecco. Luscious brunch cocktail. And a few ounces of one of their combos can really intensify the flavor and sweetness and up the nutrition of a morning smoothie. These juices are a new regular in our fridge.
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#StarbucksRefreshers coconut water and juice combos
Even though National Scotch Day was July 27, it’s never too late to share news about this legendary drink. Whether you’re a Scotch devotee or an occasional imbiber, pretend today is National Scotch Day and read on.
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We received a beautiful book a while ago about Scotland’s distilleries. Called Spirit of Place, it was written by Charles MacLean with gorgeous photos by Lara Platman and Allan MacDonald. This coffee-table-worthy book tells stories of the many dedicated professionals who spend their lives producing unique expressions of this venerable drink. My daughter backpacked through Europe and Africa some years ago, and she said Scotland was the most beautiful country in all her travels. If you love Scotch whisky and you can’t visit there yourself, this book will bring you to the people and the places of 50 of Scotland’s great distilleries in a way that only beautiful pictures and heartfelt words can. $35.55 on Amazon.
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For some, Scotch is an acquired taste; the heavy peat-and-smoke flavors of some expressions can put newbies off. Even some Scotch aficionados like a less-smoky spirit. But either way, you can look forward to refining your own taste buds as you try out the many, many types of Scotch available.
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Old Pulteney 12 year old
We were pleased to receive recently a review sample of Old Pulteney 12 Year Old Scotch Whisky. This brand is matured in hand-selected American ex‐bourbon casks. Over the years, the casks gently absorb the northern sea breeze, giving the whisky its smooth, complex flavors and coastal characteristics. The combination of the exposed maritime environment and traditional distillation methods create a malt described by a leading whisky writer as ‘unashamedly excellent.’ (SRP, $45)
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We liked the different categories they suggest to characterize each whisky. For example, the above Old Pulteney 12-year-old is shown as (rookie, traditional, sailor, honey). Many of the terms were derived from the heritage of each brand. For example, the maritime heritage is at the heart of Old Pulteney whiskies and they’ve long embraced the sea as a source of inspiration. The brand is actively committed to celebrating the achievements of maritime communities and individuals who share their passion for the ocean. See several other impressive Scotches described below:
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Speyburn 10 year old
Speyburn 10YO (rookie, traditional, golfer, honey)
Speyburn 10 Year Old Single Malt Scotch Whisky (SRP, $30) offers a classic Speyside experience with its medium-bodied, delicate and fruity character with a long, smooth finish. Always a favorite, it’s no surprise that the Speyburn 10 was awarded a gold medal in The Scotch Whisky Masters competition from The Spirits Business in 2016. Consistent quality and outstanding reviews (like the 93 points Wine Enthusiast awarded the selection) make this a go-to selection for next National Scotch Day and every day.
Speyburn Arranta
Speyburn Arranta Casks (rookie, traditional, hunter, spicy)
The limited release Speyburn Arranta Casks (SRP, $40) is a 2016 International Spirits Challenge Gold Medal winner. Wine Enthusiast chose Arranta Casks as one of their Top 100 Spirits of 2015 awarding the selection 93 points and a “Best Buy” designation. Arranta (meaning “bold”, “daring” and “intrepid” in Scottish Gaelic) is unique for its exclusive use of first fill American Oak ex-bourbon casks and draws its rich color and full-bodied, bold flavor from the quality and character of the air-dried wood.
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Old Pulteney Navigator (rookie, bold, sailor)
Old Pulteney Navigator was created to celebrate the sailing community and commemorate the 2013-14 Clipper Round the World Yacht Race. Only 3,000 bottles are available in the United States of this one-time release. Aged in a combination of ex-bourbon and ex-sherry casks, Navigator delivers a rich, balanced flavor showcasing the nuances of the distillery character. The 46% ABV allows the salty, citrus notes to shine through. (SRP, $55)
Stroma Liqueur
Stroma Liqueur (rookie, bold, sailor, spicy)
Stroma Liqueur is a careful blend of malt whiskies from Old Pulteney’s multi-award winning portfolio. Bottled at 35% ABV, its smooth, sweet taste has robust and rugged undertones and a warm and comforting finish. Every aspect of Old Pulteney’s latest release is designed to embody the intrigue, craft and history of the brand’s seafaring roots. Stroma’s unique bottle features an embossed image of crashing waves and it is packaged in striking black and gold – with a foil neck tag, which includes the brand’s story and tasting notes. (SRP, $34.99)
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Balblair
Balblair 2005 (aficionado, indulgent, collector, citrus)
Only a handful of American oak, ex-bourbon casks laid down in 2005 were selected by Distillery Manager John MacDonald to form this classic Balblair expression. Light, fruity and refereshing, this classic Vntage embodies Balblair’s house style. (SRP, $65)
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anCnoc 12YO (rookie, bold, design lover, honey)
The anCnoc 12 Year Old is renowned the world over. Known as a must-have in any whisky drinker’s collection, it’s light and yet complex. Smooth yet challenging. And each twist and turn delivers a surprise. Sweet to start with an appetizing fruitiness and a long smooth finish. Light yet complex, smooth yet challenging. This is a dram that has something for everyone. (SRP, $50)
Sitting on a block of Halsted in Lincoln Park that’s also home to high-flying successes like Alinea and Boka can be a challenge for any restaurant. Trattoria Gianni, 1711 N. Halsted, takes it on as a comfortable Italian oasis that has the distinct summer advantage of a large, enclosed, charmingly decorated patio.
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On a recent press visit we sampled some of the restaurant’s signature dishes. Rice balls that were tender inside and deep-fried just enough to give a hint of crunch on the outside. Meatballs made with pork and veal. Pasta veggie primavera. Italian-dressed romaine and tomato salad with Italian bread. Italian food, filling and plentiful.
Deep-fried rice balls
Meatballs in sauce
Trattoria Gianni meatballs
Prices are reasonable, and this is an ideal place to come before or after the theater – Steppenwolf Theatre is across the street down the block. Be forewarned that the air conditioning works much better in the front section of the restaurant; the hot day we were there it was uncomfortably warm in the back section. But if it’s a nice day, don’t hesitate to take advantage of the patio. This patio is beside the restaurant – not stuck out on the sidewalk as so many are these days – and runs the length of the building, so it’s roomy. A glass door opening to the patio allows servers a clear view of tables and easy access to patrons. Sadly, it was raining the day we visited so we didn’t get to experience it personally, but I can picture us enjoying some wine or a summer cocktail among the flowers and the twinkling lights.
Surprise: Moscato d’Asti from Italy’s Piedmont region is worlds away from what “moscato” meant to most American 20 years ago – which was generally an over-sweet wine without the balance of appropriate acidity. Just plain cloying to drink.
Moscato d’Asti – lovely pale colors, light fizz, gentle sweetness
Moscato d’Asti tasting at Spiaggia
Pouring the low-alcohol, light bubbles
There are versions of Moscato being made in Sicily and other parts of Italy, but the magic of Moscato d’Asti comes from the strict regulations of the DOCG designation. No extra sugar can be added, for example. And fermentation must be natural, not from injected gas. Because standards are so strict, every year is declared a vintage.
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Today 4000 companies in Piedmont grow grapes on 27,000 acres of mostly hillsides to create the light, low-alcohol, floral white naturally sweet wine with a touch of bubbles. The natural fermentation sets it apart from the simplicity of Prosecco, which bears no comparison to the complexity of this Moscato d’Asti. Some say this Moscato has similarities to complex yet lightly sweet German wines like Riesling and Gewurtztraminer.
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Generally considered a fresh wine, you won’t find many older vintages of Moscato d’Asti. Though you might find a bottle here and there that has stood the test of time for a few years, up to 5 or so. Part of the reason for the freshness is that producers don’t bottle the wine until it’s been ordered. They actually use fine-tuned technology to maintain the fresh, non-alcoholic juice at 2 degrees below zero Celsius until it’s time to bottle. Once an order is placed, winemakers gradually raise the temperature of the juice until fermentation sets in, then watch it carefully until the perlage – bubbles – are just right for the maker’s vision.
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Climate change is affecting how the Piedmont Moscato winemakers do their work. They are having to pick earlier and anticipate in the near future having to grow their grapes almost exclusively on the hillsides where it’s cooler than in the valley, has more light and cooler nights.
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Most of these winemakers suggest enjoying their wines as apertif or even as a midday refreshment. Remember the study that said office workers who consumed a glass of wine at lunch tended to perform better, come up with more creative solutions, and generally be in better moods? It’s true, people. Come on, live a little!
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Here are a few wines that struck a chord at this event:
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Saracco Moscato d’Asti DOP 2016. Surprisingly delicate, complex and slightly fizzy rather than bubbly. Fun to drink with dessert or alone, as a pleasant mid-day break. Remember – delicate bubbles, low alcohol (generally only 5%) and extremely aromatic. A treat.
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Coppo Moncalvino Moscato d’Asti DOCG 2016. Moscato represents one of the most important indigenous grapes to the Piedmont region. And Moscato d’Asti has higher acidity – to balance the natural sweetness – than almost any other sweet wine, which keeps the flavors interesting and complex. This particular wine is fresh and aromatic with floral notes and peach and pear overtones.
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Marenco Vini Scrapona Moscato d’Asti DOCG 2016. This wine has a heady combination of aromas – almost reminiscent of musk oil – that translate into a deliciously rich flavor. The winemaker said, “We are all about preserving the distinctive aromas of the Moscato grape.” One part of achieving that goal is to allow no irrigation; the wines are made with whatever moisture nature provides. This particular wine is substantial enough to pair well with a wide variety of foods: from tempura and spicy foods, to light cheeses, to desserts and fruits of multiple varieties.
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Vignaioli di Santo Stefano Moscato d’Asti DOCG 2016. A bouquet of elder flowers, lime and peach. A little sweeter than the others with a delicate rather than a bold aroma. Suggestions to pair: sweets, cakes and ice creams plus some cheese or fruits like figs or melons.
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La Caudrina Moscato d’Asti DOCG 2016. Aromatic with a delicate flower scent, sweet yet lightly acidic. Perfect for dessert, with dry bakery such as Panettone (a fruity bread) or Easter Coloma. Refreshing anytime as a low-alcohol option. Only 5% alcohol. Lively and pleasant.
Cold French wine Chablis made from Chardonnay (Photo credit: Wikipedia)
Chablis. Remember how that was practically the only white wine we knew of back in the 70s? I always liked Chablis; didn’t know or care at the time that it was made with Chardonnay grapes – and still is today. So it came as a surprise to me that I didn’t like the original heavily oaked Chardonnay wines that came from those same grapes. Happily these days, the oaking craze has settled down quite a bit.
To my further surprise, years ago when I was searching out a white burgundy, a favorite of mine, I finally realized many of those bottles were labeled Chablis – and learned that the Chardonnay grapes used to make them are grown in Burgundy. For a good discussion of this slightly confusing situation, read Eric Asimov of the New York Times on Chablis.
William Fèvre is known for producing exceptional Chablis wines that are excellent expressions of the ideal growing conditions in their Grands Crus terroirs. In this Champs Royaux 2015 you’ll taste the minerality of the sea and the chalky soils typical of the area – which makes it a perfect pairing with oysters. Winemakers notes: Fresh bouquet of citrus and white fruits, very slight oak finish, fresh and supple,
Some experts claim Chablis is the only wine that pairs perfectly with oysters. I’m not going to argue with that or the recommendation of consuming oysters, grilled fish or sushi with this one. But I also think it has enough structure to stand up to roast pork with a light sauce or even a creamy beef Stroganoff. It’s a white wine with backbone, like some white burgundies I’ve had. At $25 a bottle, you can be proud to present this as a host/ess gift or just as a treat for yourself.
Remember retsina from the 60s and 70s? It was the only name most Americans associated with Greek wines back then – and it wasn’t usually a pleasant link. But this year, the Wines of Greece brought a collection of winemakers and wines to City WInery in Chicago’s West Loop that dramatically changed a lot of people’s opinions about Greek winemaking.
For one thing, Greek winemakers have picked up on many trends in global winemaking – and have even begun growing and blending with classic grapes like Cabernet Sauvignon and Merlot. Their wines tend to be fresh and acidic, but many are making wines that hold up well to aging even as long as a decade. What a difference a few years can make.
In terms of white wines, our favorite new grape from Greece is Assyrtiko. Lovely and so flexible in terms of the types of wines that can be made from it, many delicious with no other blend, but many others beautiful with various combinations of Chardonnay or Sauvignon blanc and other grapes indigenous to Greece
Greek wine reps
Greek wine expert
Bairaktaris Winery wines
In the red category, a favorite new Greek grape is Agiorgitiko (ah-jor-git-ee-ko). Be sure to pronounce it correctly – as one of the reps explained to someone who asked, if Americans can learn to pronounce Gewurtztraminer, they can learn to pronounce Greek grape names! This grape, too, makes some lovely wines on its own or in blends with indigenous Greek grapes like Kydonitsa, Moschofilero and Xinomavro.
City Winery spread for Greek wines
We were more than pleasantly surprised at the quality of the wines at this event. It was a unique educational opportunity to experience the viniculure of a country that has not previously been known for fine wines. Since my daughter lived in Greece for almost a year while on her world tour back in the late 90s, it’s an extra special pleasure to see how far the country has come in creating delicious wines. You’ll need to consult with your wine vendor or Binny’s to see about getting particular wines through the importers. Here are a few that stood out at the tasting:
Tsantali Rapsani Reserve Red 2012. ***** This vineyard is in northern Greece, near Italian vineyards that grow Barolo. Grapes: Xinomavro, Krassato, Stavroto. Imported by Fantis Imports, Inc.
Domaine Costa Lazaridi Amethystos White 2016. ***** Grapes: Sauvignon Blanc, Assyrtiko. Serve this 5-star lovely with seafood or grilled fish. Imported by Nestor Imports, Inc.
Argyros Estate Atlantis White 2016. ***** Grapes: Assyrtiko, Ahtiri, Aidani. This blend contains 90% Assyrtiko yet takes on just the right subtleties with the small addition of 5% of each of the other grapes. Imported by Athenee Importers.
Wine Art Estate Idisma Drios Assyrtiko 2016. ***** Grapes: Assyrtiko only. Compare this to a dry Riesling and enjoy the same ways.
Lantides Winery Nemea Lantides 2012. ***** Grapes: Agiorgitiko only. This wine can be aged up to 10 years. It’s excellent for an aperitif. The winery grows 60-70% of its own grapes and buys the rest from trusted sources. Imported by Dionysos Imports.
Greek Wine Cellars GWC Santorini 2016. ***** Grapes: Assyrtiko only. Grown from really earthy old vines. Volcanic soils and the nightly sea mist mineralize this wine. Imported by Fotis & Son Imports.
Domaine Hatzimichalis Estate Hatzimichalis Lefkos White 2016. **** Grapes: Sauvignon Blanc, Malagousia, Robota. This vineyard is located one hour north of Athens. Serve this white with grilled chicken, fresh salads or pork. Imported by Fantis Imports.
Bairaktaris Winery Old Monolithos Red 2012. **** Grapes: Agiorgitiko only. This wine is the epitome of old-world winemaking and the commitment to making wines that taste of their place. Pair with pork, steak, burger, or aged yellow cheese.
One of our favorite things to do is to taste-test new and interesting food products for this blog. We were recently invited to try out products from Just Spices, Peter & Pat’s Pierogies and molly&drew®. Now we’ve got a couple of new ideas for cooking at home and for gifts for other cooks. Below are some thoughts.
Just Spices is a German company that makes a series of flavorful seasoning powders, some spicy, some sweeter (like the new berry flavoring for yogurt) that are USDA organic and “sourced with love.”
The one for barbecue popcorn is a surprise – it gives your evening popcorn a barbecue flavor that doesn’t hit you like a ton of bricks, like many BBQ seasonings do. Especially if you pop your popcorn in coconut oil – so delicious – you don’t want to overwhelm it with spice. This BBQ seasoning is delicate yet definite enough to make your mouth pay attention.
Just Spices Mexican makes a salad special
Just Spiaces –
BBQ popcorn and Mexican flavors
Serving idea – Mexican-spiced turkey meatballs with zucchini noodles
The Just Spices Mexican seasoning is transformative. Now an avocado-studded taco salad – minus the beans and the meat – can be pretty delicious with just romaine, cilantro, red onion and salsa, topped with thickened 2% Greek yogurt (lower fat and calories than sour cream) and lots of fresh lime juice. Add a few drops of Habanero sauce and you’re good to go. But then, if you add a quarter teaspoon of the Just Spices Mexican seasoning, that same dish puts you on the sun-soaked hacienda of an elegant Mexican resort. And you immediately want to order a margarita with your salad. Even if it’s 8:30 AM. We also added it to our turkey meatballs and to the tomatoes we cooked ’em in and really enjoyed the whole thing.
Go try some of these. They just introduced 20 new flavors, too. You won’t go wrong buying one of their boxed sets as a gift for a hostess or friend who enjoys cooking but isn’t fanatical about making their own seasoning. These provide a shortcut that any non-professional cook – and maybe some professionals, too – will appreciate. Each individual package is 100 milliliters and priced from $5.99 to $7.99. Available online only at www.justspices.com/
Peter & Pat’s Pierogies make an easy dinner entree
Peter & Pat Pierogies. And how about some low-fat, low-cholesteraol all-natural pierogies to back up – or be – your dinner entree? Peter & Pat love traditional Eastern European food so much they built it into a thriving catering business over the past 20 years. The most popular dish on their menu is the pierogies. In fact, theirs has become one of the top-selling pierogie brands in the United States. It’s been so successful they’ve now officially launched in Costco locations across the Midwest.
We can personally vouch for the flavor and filling ability of the 4-cheese-and-potato version they sent to test – delicious mix of creamy mashed potatoes with Cheddar, farmers, Parmesan and Swiss cheeses. Yet only 240 calories for four pierogies – not bad for so much creamy, cheesy goodness. Frozen bags of 4 pounds – that’s a lotta pierogies (65 per bag – 12 servings) – for $9.99 at Costco.
molly&drew Mug Cake mixes and beer mixes are fun and easy
molly&drew® Single Serve Mug Cake Kits come in four flavors include, Ooey Gooey Chocolate, Chocolate Sea Salt Caramel, Chocolate Raspberry Cheesecake, and Chocolate Candy Cane. Just add water, microwave for 90 seconds and ditch the need to mess up the kitchen. Fast, easy dessert for one or two. Top with whipped cream to make it more decadent. molly&drew® also craft their own beer breads and beer cakes that let you blend your favorite beer into ready-to-go mixes. Try the beer bread for appetizers, main dishes, sides and desserts. There’s a cake mix, too, which we sampled – fun to make a cake with beer. We did, however, find the sizable dose of almond extract in the Amore Amoretto flavor somewhat overpowering. We left the cakes sit out for a day and the almond flavor diminished a bit. Still, what a fun – and EASY – idea for sharing with family and friends for brunches, barbeques, dinners, parties, sporting events and more.
Interestingly, port wines often do not state vintage years. Instead, when a wine is particularly good one year, it is “declared” a vintage after it’s been bottled. Because differences in weather are unpredictable every year, only great years can command a declaration. It is always an exercise in self-restraint for port winemakers to decide which years deserve to be declared.
Rupert Symington checking the grapes
Some of the biggest names in port from the Douro Valley are all owned by the Symington Family Estates. Cousins Rupert and Charles Symington came to Chicago recently to introduce their exciting 2015 vintages and showcase a few of their older premium offerings.
They brought four of their renowned name brands and presented the 2015 vintage along with carefully selected older vintages of the same brand. It was a fascinating horizontal and vertical tasting exercise that highlighted the differences between young port wines and mature. It very clearly showed how aging in the bottle changes and deepens the complexity and flavor in a fine ruby port.
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Cockburn’s vintage port 2015 label
Our favorite among all was the Cockburn’s 2015 Vintage Port, its bicentenary vintage. The Symingtons purchased Cockburn’s from the company that had been operating it since the family sold it in the 1950s – to the detriment, they believed, of the fine brand. “We wanted to bring back the spirit of Cockburn’s,” said Rupert. So they organized a tasting of some of the very oldest Cockburn’s vintages – from 1912, 1920 and so on. They knew, then, what their goal would be to engineer the re-birth of the Cockburn excellence. Their 2015 has lush aromas and flavors of maraschino and black cherry that eventually turn into Kirsch-like flavors. Rupert described it as “tropical jungle.” The 2011 vintage port is a perfect example of this super-refined structure and power of the Cockburn port profile: dark, brooding, powerful.
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The Symingtons offered a couple of observations about grapes: Touriga Franca is like Merlot – softer, forgiving, aromatic. Cabernet is more like Touriga Nacional – dark and needs softening.
Port goes through three phases: 1) young, fresh and full of fruit flavor; 2) after 10 to 15 years the port starts to mature and begins to get that raisiny flavor; and 3) 20-30 years when the port loses some of its intense, deep color and becomes much more subtle as it approaches serious maturity.
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Vintage port is made with extraordinary grapes. Then they add a colorless brandy with a 20% level of alcohol. The brandy gradually gets absorbed into the port and basically disappears, and then the wines darken up. A simple fact: it takes 7 liters of wine to make one liter of brandy– which is how they do it in Spain.
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Graham’s Stone Terraces Vintage Port 2015 was lovely. Made from tiny grapes, it has been declared a vintage. Shows very concentrated fruit and a pure expression on the nose. Slight tropical notes, Only 345 cases made.
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Six Grapes is a Grahams brand of port that uses the same grapes as Dow’s port. When Dow’s declares a vintage, the next best barrels go into Six Grapes bottles. When there is no declaration, the best grapes of all go into the Six Grapes brand. You get the finest quality at a much lower price with Graham’s Six Grapes.
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Their Quinta do Vesuvio winery does not declare – it bottles. The wines are velvety and sweeter with lots of fruit aromas. Sweetness makes it smoother on the palate. All Vesuvio vintages are trodden by foot. producers are so consistently exceptional that they simply call it a vintage almost every year.
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Dow’s rounded out the selection of pairs – themselves very nice, slightly drier wines. Quinta del Senhora da Ribeira has had almost ideal climate for growing port grapes. All their wines are velvety. Floral tones from the Touriga Franca, resin and spicy flavors from the Nacional along with some tar and smoke
Cooper’s Hawk Winery and Restaurants runs a wine club that takes a unique approach to the concept. It invites wine club members to parties several times a year to introduce the company’s newly released wines and refresh members’ appreciation of other available wines. One such recent party, held in the lovely outdoor-and-indoor event space at Ignite Glass Studios, 401 N. Armour St., and entitled “An Evening with Tyler Florence and Cooper’s Hawk,” got members together for a gourmet dinner and to introduce a new rosé wine from Cooper’s Hawk.
The star of the event and the evening was Tyler Florence, one of the top chefs on the Food Network. He demonstrated his unique recipe for fried chicken – a multi-step affair that features buttermilk and lots of chopped fresh herbs. Three hundred and fifty guests enjoyed hors d’ouevres and dinner, sipping Cooper’s Hawk wines while they watched the man himself on stage and an overhead video screen showing his work surface. The recipe is here, but be forewarned. This recipe is a labor of love, so don’t take it on unless you have the time and patience. Wine club members received a cookbook with more of his really fattening but scrumptious-sounding Southern recipes. Entitled “Family, Friends and Weekends – Volume II” it’s a small hardbound square book with mouth-watering photographs and just a couple dozen recipes, all of which are guaranteed to put on at least 3 pounds.
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Cooper’s Hawk is known for making excellent wines and operating a series of restaurants that serve really good food, and which are the only places you can buy their proprietary wine varietals and blends. In the Chicago area they have locations in . We wrote last year about an incredible wine they made called, Collaboration, a fabulous red blend made in collaboration with Buena Vista Winery. The president of Cooper’s Hawk says their keyword is always collaboration.
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The roomful of Cooper’s Hawk wine club members seemed like a cheerful, eclectic group. The wine club just might be a good place to make friends with people who love food and wine as much as you do. The cost of the wine club varies depending on how many bottles you want a month, whether you want to pick them up or get them shipped, etc., and includes a newsletter and invitations to the several member events that go on each year. Details here.
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In this day and age of wireless connecting – and electronic distancing – this wine club seems like a brilliant idea. The company’s regular collaborations with other winemakers, restaurateurs, media, and lots of ordinary people, bring people together in face-to-face encounters that provide a refreshing alternative to the status quo. What a concept. Visit one of the tenCooper’s Hawk winery/restaurants around the Chicago area and see if this makes sense for you.
We received a beautiful book a while ago about Scotland’s distilleries. Called 
