Category Archives: champagne

4 Food and drink products you’ll enjoy

Always a pleasure to discover new products that touch us in some way – flavor being, of course, the #1 consideration. But sometimes the health benefits are significant, and sometimes the environmental impact is a blessing that results from the thoughtul care given by the entrepreneurs to the making of their products. And sometimes it’s just about the pleasure of consuming!

Vegetarian Traveler topperVegetarian Traveler Protein Toppers. The idea is to provide plant-based protein snacks/toppers that are good for you and good for the planet. And I was slightly surprised but really happy that these things are pretty darn good. One whole snack bag (1.25 oz, ~150 calories) provides as much protein as two and a half eggs. Plus, they are a whole lot less trouble to peel, since they don’t actually have to be peeled. Crispy, crunchy, full of protein, and lightly salted for your eating enjoyment. Tried these in plain Greek yogurt, but didn’t find that too appealing, texture-wise. But it sure was a big hit of protein – first time ever my Fitbit reported 46% protein in my daily stats. Have since found I like them just straight out of the bag as a snack or meal supplement. Nice healthier substitute for the allure of the dreaded potato chip…

Several varieties of Vegetarian Traveler Protein Toppers
Several varieties of Vegetarian Traveler Protein Toppers

The toppers come in three flavors, all of which involve some form of soy. So if you’re sensitive to that, these aren’t for you. But otherwise, these mixtures make a terrific, easy, relatively low-fat way to painlessly add extra plant-based protein to your diet – and contribute mightily to the health of our beloved planet Earth. Because the amount of land we have to use to grow food for those animals is staggering – and in doing so, we are destroying the forests our atmosphere depends on. Not available in stores in Chicago yet, you can buy these online from Amazon at $24.99 for a 4-pack of all three varieties. Free shipping if you’ve got Amazon Prime. Works out to about $2 a serving.

Petal sparkling watersPetal Sparkling Botanical Blends. This brand makes a line of very lightly sweetened botanical-based sparkling beverages that make great foundations for cocktails or as refreshing bubbly beverages on their own. Flavors include several rose petal-infused types as well as lemongrass-dandelion, elderberry with white tea flowers, and peach marigold. You can imagine how aromatic and delicate these are just from the titles! Each 12-ounce can is only 10-15 calories, due to the 2-3 grams of added sugar-in-the-form-of-agave in each can. Compare that to the typical 39 grams – nearly 10 teaspoons – in a regular 12-ounce soda.

The rose aroma is lovely, though I usually like it in cosmetics more than food. The rose flavor was delicate but seemed a little artificial-tasting – as we are wont to find most anything made with rose flavor. The peach marigold was very nice and tasted only a tiny bit artificial. You can buy these online or at a number of Chicago locations – use their handy store locator here. Whether you worry about artificial sweeteners or heavily sugar-sweetened drinks, and you’re looking for a unique beverage to help you cut down on soda consumption, these could make a good alternative.

Lucien Albrecht cremant
Lucien Albrecht cremant

Lucien Albrecht Crémant d/Alsace Brut Rosé. If you love a nice Pinot Noir, chances are you’ll enjoy this dry sparkling wine made with 100% Pinot Noir grapes. We have always had enjoyable experiences with wines by Lucien Albrecht.

With this one you’ll appreciate the nice balance – crisp acidity, with a creamy texture and long finish. This salmon-colored bubbly is made the same way genuine Champagne is – i.e., method traditionelle – and aged 14 to 16 months on the lees. Look for flavors of strawberry and wild cherry fruit that develop from the Crémant grapes grown in the lower end of the richly biodiverse soils on the slopes surrounding Orschwihr near the Vosges mountains. Under $20 and available at most wine merchants.

Miners Mix can enrich your cooking
Miners Mix can enrich your cooking

Miners Mix All Natural Spice Blends. We’ve all tried some of the many meat rub products out there. In a lot of cases we’ve discovered they’re loaded with salt. So it was with some skepticism we set out to try some of samples graciously provided by Miners Mix. They’re tagline is, “If it didn’t exist in 1850, it ain’t in here!” The point of which is to say the mixes are not loaded with artificial preservatives, HFCS, MSG or other artificial flavor enhancers. The heat in the spicier mixes comes straight from chiles instead of capsaicin oil.

Miners Mix can do wonders for chicken
Miners Mix can do wonders for plain baked chicken

In addition to the powerful flavors of these rubs, you’ll also get a powerful but pleasant shock to the tongue and tastebuds when you realize with the first bite that there’s decidedly less salt in these than many other seasonings with similar profiles. Started by a guy who loved grilling and eating BBQ from an early age, the company was conceived during a year-long visit to Australia where his California family felt terribly deprived of their favorite Mexican dishes. Returning home, his love of chorizo led him to want to create a better-tasting, less-fatty version of it. After much persuasion from friends and family, he started commercializing his recipe. And now you and I can get these delicious, lower-salt magic formulas to transform our grilled and baked dishes. Treat yourself to one of their dozen varieties here.

Champagne Maison Henriot glorious with pasta!

Maison Champagne Henriot has been making beautiful champagnes for generations. The family is still running the winery and making the precious wines with the same care and attention they have always lavished on their creations. Recently the lovely Katie Parker, Regional Sales Director for Henriot Maison in central U.S., brought several expressions of this line of fine champagnes for wine dinner guests to try in combination with chef-paired pasta dishes specially created by the experts at Spiaggia, 980 N. Michigan. Truly a memorable way to enjoy these luscious champagnes and the creative genius of Spiaggia’s culinary team, Chefs Tony Mantuano and Joe Flamm, along with Rachel Lowe, one of only 5 female Master Sommeliers in the world, who manages the restaurant’s extensive wine collection.

Maison Henriot invited the chefs to taste the wines and invent pasta dishes that would showcase how perfectly the various expressions pair with the right pasta. The point is, said Maison Henriot rep Katie Parker, glorious champagnes don’t have to be relegated to only haute cuisine or special occasions. They are equally appropriate with simple, beautifully prepared dishes.

The chefs at Spiaggia, of course, don’t stint on their creativity when designing pasta dishes. Seeing that Spiaggia bills itself a “modern Italian” restaurant, it’s not surprising that some of these items were extraordinary in themselves – and truly magnificent with the paired champagne. A favorite was the Aglio e Olio Agnolotti, a magical creation from the Spiaggia kitchen that fairly dripped creamy richness, both from the filling in the hand-made pasta and the richly aromatic olive oil drizzle, paired with Henriot’s Brut Souverain. This champagne is a classic, elegant expression that’s a mix of 50% Chardonnay, 45% Pinot noir and 5% Pinot Meunier. Aged a minimum of four years, it shows a nice minerality along with wonderfully lively with notes of white flowers and citrus on the nose. On the palate, brioche and white fruit notes lead to a clean and fresh finish. We so had to close our eyes on this combination!

The Brut Blanc de Blancs is non-vintage but is blended with up to 40% of reserve wine from other excellent years. The mix of 50% Chardonnay, 45% Pinot Noir and 5% Pinot Meunier is aged a minimum of four years and results in good minerality and fresh bouquet, yet shows full body and power on the palate. Notes of brioche intermingle with quince jelly and acacia honey along with a fresh and wonderfully long finish.

Other expressions include the Brut Rosé, Cuvee 38, and theirt wo vintage 2008 Millésimé champagnes, Brut and Rosé. Champagne Henriot Cellar Master Laurent Fresnet uses no oak in the house’s pure Chardonnay expressions, so if you’re of the no-oak-thank-you persuasion, you’ll find these champagnes highlight all the other wondrous qualities of the grapes. Maison Champagne Henriot continues to do justice to the long revered art of producing fine champagnes. Special occasion or simple pasta, you and your guests will feel rewarded no matter which expression you choose.

Folio Fine Wine Partners presents wines of the world

Folio Fine Wine Partners, a group organized by Michael Mondavi Family Estates, represents an extensive collection of excellent wines from around the world. They brought some of their clients to Chicago recently to showcase a truly beautiful collection of vintages and blends. Plus they conducted a Master Class on one of their Spanish winemakers, Alejandro Fernández.  See **notes below.
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A bottle of Pesquera Tinto Crianza 1995, a win...
A bottle of Pesquera Tinto Crianza 1995, a wine from Ribera del Duero. Español: Botella de Pesquera Tinto Crianza 1995, vino con D.O. Ribera del Duero. (Photo credit: Wikipedia)

After learning about the many faces of Tempranillo during the Master Class, the Folio Fine Wine reps sampled selections from among a number of their clients (see their full portfolio here). A few wineries from their international portfolio clients are listed below:

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France
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South America
Susana Balbo wines from Mendoza – exquisite wines made with grapes like Torrontes, Malbec, Cabernet Sauvignon, Cabernet Franc and more. She creates magic in Mendoza.
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Italy
Donnafugata – Passionate makers of a range of wines made from grapes indigenous to Sicily such as Grillo and Nero d’Avola as well as blends using well-known international varieties.
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California
Emblem, Animo, Isabel Mondavi – from Napa Carneros, Hangtime, Oberon. Spellbound
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Spain
Palacios Remondo – superior wines from the Rioja Baja region of Italy in vineyards (550-650 meters above sea level) at the base of the Yergo Mountain (1100 m).
Vall Llach – Beautiful blends from Appellation DOQ Priorat.
Grupo Pesquera – the utterly lovely Tempranillo wines in Crianza, Reserva and Millenium from Alejandro Fernández. His wines are wonderful when released but can also age for many years.
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**Alejandro Fernández makes wine in central Spain using only the Tempranillo grape. And oh, what wines he makes! He’s from the old school – born in 1932 in the village of Pesquera de Duero, one of the places he still makes wine. He has been trusting his instincts since he learned the trade by working and watching. His instinct told him to keep replanting Tempranillo grapes near the banks and highlands of the Duero River in the early 1970s when everyone else was ripping out their vines to plant beetroot and cereal crops. And he’s never looked back.
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In 1982 he and his fellow winemaking pioneers co-founded the D.O. Ribera del Duero, and Alejandro moved into his modern winemaking facility that spring. He now cultivates his Tempranillo grapes across the four estates he owns. He and his four daughters produce in those bodegas many versions of naturally concentrated, elegant wines that are expressive in their crianza state and continue to mature and develop greatly with aging in the bottle.
Alejandro’s natural winemaking style includes some important techniques, including, among others:
  • Grapes receive a single pressing only with a pneumatic press (he sells secondary and tertiary pressed juice to distilleries).
  • Fermentation is done with indigenous yeasts; malolactic fermentation occurs in barrel.
  • To best preserve each wine’s aroma and flavor, none are subjected to cold stabilization, clarification or filtration, resulting in a bit of natural sediment in all bottles.

Armand de Brignac’s Emilien Boutillat intros new champagne at Boka

Armand de Brignac occupies a premier position among the many prestigious makers of French champagne. Owner Shawn Carter and Winemakers Alex and Jean-Jacques Cattier, freely admit their goal is simply to make the finest champagnes in the world, designed specifically with the luxury wine collector/investor in mind.
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Armand de Brignac champagne line
Armand de Brignac champagne line

Winemaker Emilien Boutillat came to Chicago recently to introduce Armand de Brignac’s newest product, Blanc de Noirs Assemblage Two, made exclusively with Pinot Noir grapes. They also asked Chef Lee Wolen at Boka to create pairings for the new blend and several other offerings with a view to educating members of the trade and press about their line of fine champagnes.

Armand de Brignac brut rosé
Armand de Brignac brut rosé

All of Armand de Brignac’s offerings are non-vintage, said Boutillat, but rather are created as blends, often from three different vintage years. For the rosé champagne, they actually use a blend of white and red wines that yields an orangey-rose color with a very fine bubble that makes a delightful aperitif.

The blanc de blancs stood out strong and smooth and full of character, which may be why the first course paired it with an unusual fish called Striped Jack – also known as Shima Aji, categorized in the Jackfish family. Served with a bit of seaweed and potato and flavored with lime, this dish was the least favorite dish I’ve ever had at Boka. The champagne, nevertheless, was delicious and stood up well to the somewhat strong taste and very firm texture of the fish.
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Crispy skinned chicken breast with Gold Brut
Crispy skinned chicken breast with Gold Brut

The next champagne, Armand de Brignac’s Champagne Gold Brut – its flagship wine – was extraordinarily delicate and so beautifully blended that it felt almost ethereal on the nose and palate and in the mouth. It made a perfect accompaniment to the Chef’s incredibly moist-fleshed chicken breast,  stuffed under the crispy skin with house-made chicken-leg-meat sausage. Served with a small pouf of super-fine puree of parsnips, the serving was generous, the dish attractive and satisfying, and the wine a lovely accompaniment.

Lamb tender with apricot sauce served with newest Armand de Brignac champagne
Lamb tender with apricot sauce served with newest Armand de Brignac champagne

The next wine, of which Armand de Brignac has only made 2333 bottles, was a truly unique taste in champagne. If felt a bit strange at first on the palate, until I tasted it with the imaginative creation of a tiny piece of lamb tenderloin beside a dollop of creamy, thick apricot sauce. The combination was directly on the money. In fact, I’ve never experienced such a strong feeling of “Oh, yeah, these work perfectly together!” as I did with this pairing. This particular wine, said Boutillat, is made with a blend from harvests of 2008, 2009 and 2010.

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Elegant atmosphere and luxurious champagnes at Boka
Elegant atmosphere and luxurious champagnes at Boka

Dessert, an extraordinarily light combination of coconut and citrus and exotic tropical passionfruit with tapioca and elderflower, was perfectly paired with the world’s only semi-sweet champagne – Armand de Brignac took the plunge some years ago to create its own demi sec champagne, a task no other luxury champagne company has ever undertaken. By all accounts, and by the taste that so complemented this dessert, they are succeeding admirably.

Boutillat, the 30-year-old winemaker who has been with Armand de Brignac for four years, came around to answer questions about the various wines and tell stories about his experiences around the world before settling down with this high-profile family-owned and -operated winery. His experience is multinational and his passion quite obvious. When asked about his comparative youth, Boutillat explained that senior owner Jean-Jacques Cattier likes to hire young people for the energy and the imagination they bring to further inspire the making of their great champagnes. Judging by the lovely champagnes at this event, luxury collectors everywhere can rejoice.

Toast the holidays with 7 lovely wines from Pasternak

Toast the holidays with lovely wines!
Toast the holidays with lovely wines!

How do you pick wines you think you’ll like? Perhaps you read respected publications like Wine Spectator or the New York Times wine reviews. You might follow a few well-known wine bloggers or tweeters who do the searching for you.

Another way is to identify an importer that you trust. And it’s good, too, if that importer can also direct you to locations where you can buy the wines they import. And that’s exactly what Pasternak Importers do. First, they select a winery in a specific location. Then they do the taste-testing to make sure the vintage or the blend meets their quality standards. Imagine trying to pick out your own wines from thousands produced in a region, the dozens or even hundreds of wines produced by a particular winemaker! Even master sommeliers, who get paid to do this stuff, have to study diligently and practice for long periods of time before they can do their work of informed recommending.
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Pasternak deals in wines in the affordable category and all the way up to premium and even luxury wines – French, Italian, and more. You can search their portfolio by region, varietal or brand, and they have an extremely handy “Find Our Wines” widget that lets you locate multiple places you can find the wines you decide to try. Just put in your zip or city and state – country? – and click to see who carries what you’re looking for.
Nice red, rose brut and white Pasternak imports
Nice red, rose brut and white Pasternak imports

Recently Pasternak shared a few of their wines in several price categories for review purposes. A few notes about them below:

  • Valdo Oro Puro Prosecco superior DOCG. A light and elegant wine with a nice bubble (Charmat method) and just enough sweetness. SRP $21
  • Valdo Rose Brut, A lovely medium pink bubbly that’s perfect for company or just for fun. Called a “Best Buy” in Wine and Spirits 8/16 issue. SRP $16
  • Thomas George Estates Estate Chardonnay. Aromas of star fruit, lemon, banana and hazelnut characterize Russian River Valley Chardonnay. Subtle flavors of citrus zest and custard  express themselves among stronger notes of stone fruit. The finish lingers long with a nice fullness. SRP $30

    Pinot Noir, prosecco and Chardonnay from Pasternak
    Pinot Noir, prosecco and Chardonnay from Pasternak
  • Thomas George Estates Estate Pinot Noir. Wine Enthusiast says: “Raw earth and black tea combine for a classic take on the variety, high-toned in wild strawberry and red cherry. Tightly wound, it opens in the glass, staying light but with texture and body, a floral wine with just enough weight.” SRP $43
  • Marchesi Fumanelli Terso Veneto IGT. The blend of 50% Garganega, 50% Trebbiano Toscano makes a beautiful white wine. Intense, nutty, and toasty aromas on the nose. The palate is concentrated and powerful with lemony freshness and bready notes. A striking wine with flavors of acacia, lime blossoms and fresh apricots. Amazing acidity. SRP $40

  • Marchesi Fumanelli Valpolicella Classico Superiore DOC. Brilliant ruby red color, with a pleasant aroma of dark cherry and mature forest fruit. Dry and velvety on the palate, with a hint of bitter almond. Enjoy the touch of sweet vanilla and the soft tannins. A well-structured wine with a soft, intense, long and persistent finish. A beautiful, rich and robust red to love with your Christmas tenderloin roast beef or your finest Hanukkah braised brisket and latkes. SRP $30

  • Lucien Albrecht Cremant d’Alsace Brut Rose. Strawberry and wild cherry fruit flavors, with a touch of richness on the mid palate. Dry, crisp acidity and a creamy texture and long finish. 90 points from Wine Enthusiast in 2015. SRP $22

7 wines under $20 for the 2016 holidays

Recent tastings from wide-flung areas of the world have yielded a fresh list of possibilities for your holiday edification and enjoyment. Consider one of these under-$20 selections for your holiday celebrations.
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California’s Little Black Dress label
We love it when wineries come up with fun names for their brands. Take, for example, the label  “Little Black Dress” (LBD). Stirs up visions of sexy intrigue or at least something elegant, doesn’t it? Recently sampled a couple of their reds and enjoyed them.
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1. Diva Red. Winemaker notes: Decadent notes of dark plum, cocoa and caramel leading to a finish accented by hints of cinnamon and chocolate-dipped strawberries. We found it a pleasant medium-bodied red blend that sits comfortably on the palate, works pleasantly on the nose and goes nicely with food of many kinds. Well worth a try at SRP ~$8.
2. Little Black Dress Cabernet Sauvignon. Consider this value-priced rich red for your everyday wine. Winemaker notes:   Rich aromas of dark berries and toasted oak, a hint of vanilla spice and a lasting finish. Again, well worth trying at an SRP of ~$10.
 
 
Nero d’Avola elegance from Sicilia DOC
Speaking of “little black,” consider the Nero d’Avola grape –  indigenous to Sicily. For centuries Sicily has been a benchmark for the global wine market and this grape variety is an icon of Sicilian enology. Today a new generation of winemakers have lifted the “little black grape” to new heights of elegance and drinkability.
Saia - Nero d'Avola
Saia – Nero d’Avola

3. Nero d’Avola Feudo Maccari Saia 2011 Sicilia DOC. This Saia has lush, deep aromas and flavors of dark and sour red cherries, spearmint, spice and oak. Palate flavors are velvety, plush, and concentrated, balanced by fine acidity and ripe, sweet tannins, before a long finish. A superb match for full-flavored meats and game, especially stews and roasts. Saia, like all these wines, balances freshness with the ability to evolve over time. SRP ~$20

 
Naked Moon wine shines
Naked Moon wine shines

Lovely Pinot Grigio from Northern Italy
4. Luna Nuda (Naked Moon) Pinot Grigio Vigneti delle Dolomiti IGT 2015. Born in the perfect-for-Pinot-Grigio clay soils atop the saw-tooth ridges, snow-capped peaks, and alpine meadows studded with glittering waterfalls in Alto Adige, this wine of straw-yellow with green lusters brings rich aromas of fruits like pears and apples. Well-balanced and structured, the taste is dry and smooth with a pleasing minerality. Perfect for pairing with lighter foods and fresh-water fish. At 12.5% alc., this is a sturdy white wine that makes a nice aperitif, too. SRP ~$15

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JaM Cellars “breakfast” trio of wines
Butter, Toast and Jam sounds like a breakfast menu, but it’s actually the names of three different wines – one red and two whites – that come from JaM Cellars. These are a cut above your everyday house wines and guaranteed to make you and your guests feel special. Perfect to go with your Thanksgiving or other holiday meals. JaM Cellars wines are available nationwide and through the website at http://www.jamcellars.com.
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5. 2015 Butter Chardonnay offers ripe, stone fruit and baked-lemon aromas and is cold fermented to rich creaminess, aged in a blend of oak giving this wine a lovely, long, vanilla finish. 14.89% Alc. by vol. SRP ~$15
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6. 2014 JaM Cabernet Sauvignon has soft, dark berries and plums on the nose and palate, and is aged in new oak to smooth and round the wine, adding a touch of vanilla. 15.1% Alc. by vol. SRP ~$20
JaM Cellars - toasting with Toast
JaM Cellars – toasting with Toast

BONUS: Non-vintage (NV) Toast Sparkling, made with traditional méthode Champenoise techniques, offers juicy aromas of honeydew, white peach and orange blossom followed by tastes of tropical pineapple and honeydew combined with a light toastiness. It’s light at 12.5% Alc. and, okay, at $24.99 a little over the headline-promise of $20/bottle. But we didn’t count it in the original 7, so think of it as a bonus recommendation.

South African sparkling wine
Did you know that South Africa is among the many nations that are becoming producers of respectable wines these days? Had a chance recently to review a couple of sparklings from that region. One in particular seemed a worthy addition to a list of decent possibles for holiday meals – or any time you’re in the mood for some bubbles.
7. Boschendal Pinot Noir Chardonnay Brut NV. This sparkling wine, made with Methode Cap Classique (South Africa’s version of the traditional Champagne method) is a clear golden color with a fine effervescence. Aromas of fresh lemon fruits along with a creamy flavor make it a pleasant, value-priced bubbly that’s more complex than many similarly priced Proseccos and will make an equally nice accompaniment to lighter foods and even desserts. SRP ~$11

Have fun with these!

Last-minute spirits gift guide – and a cure for too much

Okay. You didn’t finish shopping. Many stores are open today, but what if you can’t think of anything good to get? Serving special drinks is a great way to celebrate end-of-year holidays – and giving the spirits themselves is a fabulous solution for quick and easy gifts that tend to be much appreciated. Below are a few ideas for your giftees – or for yourself:

Rum-te-rum-rum

Caliche brand rum comes honestly by its cachet as a super premium white rum. Rande Gerber, one of the original pioneers of South Beach nightlife, partnered with Destileria Serralles in Ponce, Puerto Rico – a long-time producer of fine rums – to produce Caliche in response to the nuances and preferences of cocktail consumers. My take: it’s a fairly smooth, clean-tasting rum that’s suave enough to serve alone if you’re a rum lover, but it also goes well with just a dash of something creamy. Ice cream and eggnog are wonderful pairings, but even half-and-half works. This clear, white Caliche Rum is also great in mixed cocktails. A bottle goes for around $25, depending on where you shop.

Captain Morgan, another well-respected maker of rums, put out a commemorative version of spiced rum this year that’s just delicious – neat or in creamy or other cocktails. Called Captain Morgan 1671, its unique blend of spices makes it festive (all year!) with notes of dried fruit, vanilla, caramel and oak. Finished with Spanish oak to deliver a smooth and refined drinking experience. Around 20 bucks a bottle – they made only limited quantities, so get one soon.

Sparkling wine – can’t-label-it-champagne-but-it’s-bubbly

Pasternak Wine Importers carry a number of delightful sparkling wines that will surprise and delight you and your gift recipients. Here are a few for your consideration:

  • Domaine Lucien Albrecht, Blanc de Blancs, Brut – Distinguished by a fine and elegant bead, a beautiful straw color; a light, delicate palate. It is delicious at any time of the day and with many foods.
  • Domaine Lucien Albrecht, Rose, Brut – Strawberry and wild cherry fruit, with a touch of richness on the mid palate. Well-balanced with dry, crisp acidity and complimented with a creamy texture and long finish.
  • Valdo, Oro Puro Prosecco Superiore DOCG, Brut – Floral with fruity aromas of strong pear and golden apple. The palate is refined and harmonious, with lingering aroma and savoriness.
  • Valdo, Prosecco DOC, Brut – Well-balanced structure, matched with its flavorful and aromatic fruity fragrance make it the perfect pairing with starters and particularly with delicately flavored dishes and especially seafood. Excellent as aperitif due to its distinctive characteristic of being “easy to drink.”
  • Valdo, Rose, Brut – The bouquet has fine and elegant blossoms, with a consistent presence of raspberry. The palate has a tickling fine perlage of minute bubbles; pleasant round warm flavor with a charming fruity aroma.
  • Lady of Spain, Brut – Fine, delicate and very clean, with lightly toasted pastry notes and syrupy fruits. Fresh and fruity, well structured, crispy, balanced carbonic and good persistence. Light recall to pastry and fresh fruits

Another nice, light bubbly is Ruffino Prosecco – Intense sensations of apples and peaches drive a pleasant aftertaste with fruity and floral aromas. Ideal as an aperitif and a versatile food companion. Around $11, 11% alc.

Vodka for every occasion

English: Picture of an old Smirnoff Vodka 375m...
English: Picture of an old Smirnoff Vodka 375ml bottle standing up found in my grandparents garage (Photo credit: Wikipedia)

I have always been a Smirnoff vodka fan, even as fancier brands have taken the cocktail scene by storm. I found out not long ago that Smirnoff regular won big in a blind taste test. That made me happy. Then recently I found out that Smirnoff has a huge line of flavored vodkas – I mean an amazing array. I haven’t tried them all yet but did like some a bit more than others. Some of the flavors tasted a little artificial when drunk neat. The aromas are strong, but I think that’s intentional because these flavored guys turn out to be wonderful for mixing with other ingredients.

The first broad category of flavors is the trademarked Smirnoff Sorbet® collection – a series of reduced-calorie, fruit-flavored vodkas (all triple distilled as is the original Smirnoff) like Light Mango-Passion Fruit, Light Pineapple-Coconut, Light White Peach, Light Summer Strawberry, Light Lemon and more. I thought the White Peach had a strong aroma and was a little artificial tasting when I tried it neat, but this was cured easily by mixing with  club soda. Then later I tried some of the flavors with ginger ale and with half-and-half, and they were lovely.

Then there’s the Smirnoff® Confections series. Kissed Caramel® – nice aroma, sweet taste, delicious mixed with half-and-half or poured over vanilla or chocolate ice cream. Cinnamon Churros – great aroma, excellent taste – like many other of these flavors, great with something bubbly or creamy. Whipped cream – I wanted to love this one, but it was a little too chemical-tasting for me. But again, this improves dramatically when you mix it with something creamy. This series includes Fluffed Marshmallow, Root Beer Float, Vanilla and more. Don’t you want to go out and get some of these flavors right now? I’m taking a bottle of Smirnoff® Kissed Caramel to my family Christmas eve gathering tonight. You ­­­can’t go wrong.

Hangover remedies

And in case you or your companions overdo things in this department, there’s a quick help for the day after called “Hangover Naturals.” These lozenges are drug-free and fortified with Vitamin B and C. They come in a box of six in a variety of good-tasting flavors: ginger, raspberry, or lime. They were created by a registered nurse named Noni who focuses on helping people with healthy lifestyles.

For your edification, here’s the list of ingredients: dried cane syrup, corn syrup, citric acid, natural flavors (made with essential oils) and natural colors. They taste – you guessed it – sweet, and low blood sugar is one of the effects of drinking alcohol. When I checked their store finder, I didn’t see any retail locations in the Chicago area, but you can get these bad boys in the online store, so you should be able to get some in stock for possible upcoming New Year’s needs.

In case you want to try curing a hangover with stuff you’re likely to have around the house, check out these 7 natural hangover cures.

Domaine Carnernos sparkling American wines top the charts

Eileen CraneEileen Crane’s ordinary conversation is sprinkled liberally with interesting stories and lots of facts about fine wines and the foods that go with them, including fresh oysters, double- and triple-cream cheeses, and many more culinary delights. And that’s probably because she’s a graduate of Culinary Institute of America and the President and Chief Winemaker at the Domaine Carneros estate. Domaine Carneros is the winery for which she was hand-picked by Claude Taittinger to build and lead the American home of his French Champagne Taittinger dynasty.

Eileen and her group met for lunch at a downtown Chicago restaurant known for its fabulous seafood, GT Fish & Oyster. The place’s smart, sophisticated design made a great backdrop for enjoying the latest vintages from the winery.

Sipping the Brut Vintage Cuvee 2008, Eileen tells the story of a time a few years ago when she first learned about the International Wines for Oysters Competition. Held each year at the Old Ebbitt Grill in Washington, DC. the contest seemed a perfectly natural place for her to enter that year’s Domaine Carneros Brut. Eileen wasn’t surprised when it ended up winning, hands down, over several hundred competitors from more than a dozen countries around the world.

Domaine Carneros Brut Vintage Cuvee, made using Pinot Noir and Chardonnay grapes, is the estate’s signature wine. It’s aged three years and is perfect to serve when it’s released but is also designed to increase in complexity as it ages. The latest 2008 vintage surprises and delights your taste buds—extraordinarily elegant and well-balanced with a long, luscious finish. It makes a fabulous sipping wine and also goes beautifully with lots of foods: fresh oysters, shellfish, fish, rich cheeses, poultry and a variety of cuisine styles. Loved drinking it with GT’s deliciously fresh oysters and their Crudos, a small collection of fish and seafood items prepared with unique flavors and sauces and served on a giant block of natural wood.

All Domaine Carneros wines are not just superbly crafted; they’re also certified organic and DC is the only California winery to achieve that distinction for all its wines. When asked about the effects of the recent drought, Eileen said California escaped drought altogether and none of their vines suffered. In fact, she said, “We need agricultural workers, so maybe the places that have no work for workers because of drought could send those folks to California.”

Sparkling wines are growing in popularity in the U.S. But in the 1700s it was a brand new thing in France. “Madame Pompadour introduced sparkling wines to the court. She turned Louis XV on to them. She is believed to have said, ‘Champagne is the only wine a woman can drink and still remain beautiful.’ You must have an advocate like that in order to get a new product introduced and accepted in the market.”

Profoundly grateful to the long-ago intervention of Madame Pompadour, guests let Eileen pour from the latest version of DC’s greatest star wine, Le Reve. French for “The Dream”, the Le Reve 2006 vintage is made from 100% Chardonnay grapes using the traditional method Champagne and then aged in the bottle, on the lees, for five and a half years. This one, the 15th vintage in their long line of fine Blanc de Blancs, is also made to age beautifully. Some of the aromas you’ll notice include buttery, yeasty brioche, white flowers, fruit and more. The palate caresses with crème brulee and toasted almond and notes of white fruit. And you’ll love the long silky finish.

Eileen explained that this vintage needed only a small amount of dosage (a traditional sugar and wine mix added to balance sparkling wines) to reach perfection. Her guests explored the taste of East vs. West coast oysters—and came out firmly divided—but voted unanimously and joyfully that Le Reve made a perfectly beautiful accompaniment.

Taittinger told her when he recruited her in 1987 that he wanted to create America’s best Blanc de Blancs. She remembers fondly when she tasted the first Le Reve vintage in a social situation. She vividly recalls feeling stunned at how beautiful it was. “Ah, so this is how it tastes!” she said to herself. After spending all those years and months babysitting the grapes, the juice, and the wine in the lab, the experience of tasting it in a social situation opened her eyes to the splendor of her creation.

In fact, that Le Reve vintage was so spectacular that owner Claude Taittinger opted to serve it at his millennium party at his hotels in Paris-an American sparkling wine!

Eileen made a point of saying that Le Reve is a special-occasion wine for her, too, not just for the buying public. She says you don’t have to drink the whole bottle at once—and recommends using a closure suitable for fine sparkling wines. You don’t need to pay a lot—try this champagne wine stopper from Crate & Barrel. She said she and her husband have sometimes toasted with a single glass of Le Reve and then, after stoppering and refrigerating the remainder, gone off to enjoy a week’s vacation. They then happily returned and enjoyed a welcome-home toast from that same bottle of Le Reve, still elegant, perfectly balanced and beautifully bubbly.

Eileen tells another cool story about how in France all the winemakers have dressing rooms designed into their wineries. She said Taittinger suggested she include these in her design for Domaine Carneros. But when she asked and was told what they were for, she insisted they be taken out of the design. Apparently, in France it is important for workers to arrive in suits to show that they are doing a professional job. She told him it doesn’t work that way in America. So they took the dressing rooms out and put in an employee break room instead.

Domaine Carneros is known for its award-winning sparkling wines, but they also use some of their grapes to create a small quantity of 100% Pinot Noir vintage. Their latest, the 2010, has aromas of cherry and pomegranate with hints of herbs like clove and sandalwood and goes fabulously with foods like beef and poultry, pork and salmon.

To go with the main courses, Eileen poured glasses of the 2010 Pinot Noir—a velvety smooth wine, perfectly balanced after being aged 10 months in oak barrels and then 8 months in the bottle. Despite less than ideal growing conditions in 2010, this vintage was carefully nurtured to deliver “expressive aromas, fresh and well-defined flavors, and a bright, balancing acidity.” I loved its beautifully blended, silky taste, and everyone agreed it worked wonderfully with some of GT Fish & Oyster’s lunch items—their delightful fish and chips, tomato-sauced mussels, fish tacos, and excellent crab cakes (see pictures).

Next Eileen next poured her guests flutes of DC’s Brut Rosé Cuvee de la Pompadour. She says she loves the wild strawberry and peachy nose of the rose and confesses to happily drinking this wine all summer. This beautifully dry, silky textured, delicate salmon-colored sparkling wine bears absolutely no resemblance to what some older folks may remember of early American rosé wines. Surprise and delight yourself with a bottle of this gem—lovely as an aperitif or paired with duck, salmon and fresh berries-and with desserts.

It went very nicely indeed with GT’s fabulous Salted Caramel Tart, served topped with an egg-shaped mound of Chantilly whipped cream-a dessert worth traveling for. A beautiful wine, eminently suitable to welcome guests or to accompany fine fare.

La Reve is less than 1% of their production. Rosé is 5%. Pinot Noir 22%. Their total production is 55,000-considered a very small winery. But Eileen says they are a very friendly winery with a big visitor center. If you’re going to the area, come in and enjoy the cheese plate with some of their wines. The place is gorgeous-literally a castle-styled mansion that’s patterned after the Taittinger chateau.

Eileen says there’s an old saying: “When you get married, the first wine that should be in your mouth should be a sparkling champagne.” I like that—and hey, you don’t have to be getting married to live by it.

Ask your favorite wine supplier to order you some, or if you’re out and about in Chicago, look for Domaine Carneros wines at the following fine restaurants:

RL Restaurant (Ralph Lauren, 115 E Chicago Ave, 3124751100

Sixteen at Trump International Hotel, 401 N Wabash Ave, 3120588800
Pops for Champagne, 601-605 N State, 3122667677
Ki Kis Bistro, 900 N Franklin St, 3123355454
III Forks, 333 E Benton Place St, 3129384303
Mon Ami Gabi, 2300 N Lincoln Park W, 7733488886
Gemini Bistro, 2075 N Lincoln, 7735252522
Mastros Restaurant, 520 N Dearborn St, 3125215100
Hugo’s, 1024 N Rush St, 3129889021
GT Fish & Oyster, 531 N Wells St, 3129293501
Gibson’s Steak House, 1028 N Rush St, 3122668999
RPM Italian, 52 W Illinois St, 3122221988