N/V (?) Botham Vineyards Riesling

We were in Wisconsin and I saw a section of “local wine” at a shop we were visiting so I figured to grab this one for about ten bones.

The nose here is artificial peach – like a peach Jolly Rancher.

At 10.4% alcohol this one is very light and dangerously quaffable. Very smooth – not a lot of acid, and while it's sweet there's a nice balance here – very light bodied. Mild peachy notes – imagine the syrup of canned peaches but watered down severely. That's about it really.

The finish's peachy notes linger for a surprisingly long time.

So this one depends on what you like I suppose – I prefer my Rieslings a bit sharper, but this one just seems to work for me. It's easy drinking and simple – if that makes you cringe then avoid it but I occasionally go for this type of thing and it more than works as a picnic or patio wine.

N/V (?) Sacred Stone Master's Red Blend Old World Style Red Wine

Welcome to post #400! I didn't expect to reach post 40, let alone 400. I was thinking about using this very special occasion to open something fancy pants but the more I thought about it, the more I thought the spirit of this blog is to enjoy wine but to try to find something good and cheap, so I present to you a great $10 wine. Maybe post #500 will be something pricey.

Not sure where I got this – the usual places don't seem to carry it. A brief poke around the internet shows this blend of Syrah, Carignan, Grenache, Sangiovesse, and Zinfandel goes for about ten dollars.

To me, the nose just screams “Black!” Black fruit – blackberry, dark ultra ripe plums – maybe even prune, black dirt, and asphalt.

Quite mild with tannins but big on black fruit and very powerful on the spice – black pepper almost assaults the palate with loads of dried Italian spices.

Black cherry with cinnamon and other spices lingers for quite some time on the finish.

The second day brings an asphalt nose. The palate now has a nice bit of chocolate to compliment the rest of the black flavors – which have somewhat mellowed. Still lots of black pepper and spice but it's all calmed down with black cherry and eucalyptus being predominant.

Should I see this bottle at ten bucks again I'll be grabbing a case. Phenomenal QPR.

2006 Vino Sin Ley G4 Grenache

I don't recall why I bought this – it's been on the rack for a while, it either came recommended from the wine shop or we tried at a tasting and dug it...either way, this is about ten bucks.

Earthy and chocolatey notes on the nose.

Earth, cherry, and chocolate. Not a whole lot of oak or tannins – this is a very nice, smooth wine. Well made and a great value.

There's a bit of heat on the finish with some more of that dark chocolate.

For $10, this is an obvious recommendation – a solid and well-made Old World Grenache which I'm a big fan of.

2005 Kirkland Napa Valley Meritage

A Costco find for something like $12 – I don't know if I've ever seen a Meritage for under $15, so let's take a look.

The nose on this one is tight – maybe some vague earthy qualities and berries, but I can't pinpoint much – after being open for a couple hours, I'm definitely getting some carob.

A nicely balanced wine to be sure – spice, fruit, and oak are all in good harmony here. A little bit of green pepper, some clove notes, bing cherry, and nice smooth smokey oak. Somewhat tannic at first but it really faded into a smooth, easy drinking wine after a few hours.

The finish presents some plum along with some linger sweet oak.

No issues at all with the $12 pricetag.

N/V Paul Cheneau Cava Brut

We had planned on having a guest reviewer for this one, here's a photo from the session:



Unfortunately, Pudge felt the nose did not remind her enough of cat food and refused to continue with the blog post.*

Back to the regulars: this was about $8 at Costco and always being up for a sparkler, I grabbed it.

A bit of bread – dinner roll really – with a slightest hint of blueberry.

Yes...yes indeed. Lots of berry here, some interesting and subtle flavors – boysenberry almost. Not much in terms of citrus though I suppose I do get some apple. Not much toast, not much yeast, but some nutty qualities along with the fruit – GrapeNuts, you say? Alrighty then.

The finish has more of that interesting grapey, nutty, berry profile. I can't argue with it.

This is a no-brainer. Go for it.

*Pudge was not legitimately offered wine as she is underage. Cats, dogs, and other pets who are under the age of 21 (in human years) should not be given alcohol. Once they hit 21, it's not a good idea either.

Michigan Wine Trip – Round Up

Two days, 14 wineries and tasting rooms, 99 wines sampled (actually over 100, but some were fruit based - (“this cherry wine tastes like cherries?”) - I spit most of my samples so my liver is fine, but I'll be damned if my tongue doesn't hurt.

A word on my tasting notes: they were mostly done in a somewhat high pressure situation, with a sales person standing near me, sometimes watching what I write (I counteract this by writing in a fashion that is legible only to me), and often with only a few seconds before I'm being asked a question about what I thought or what I want next. This is part of the reason there isn't much variation in the my descriptions.

Of course another reason for this is that most of the wines are made with the same handful of varietals made in similar styles – subtle differences are present, of course – but what I can break down with a full bottle and three hours in my apartment I won't find in 30 seconds at a tasting room. You still get an idea. If something is absolute crap I'll say it, if something is outstanding I'll say it – otherwise if it's just a general description that it's “fine” - not bad, but not good enough to excited about.

We grabbed quite a few bottles so you'll see a number of Michigan wines reviewed over the next few months.

Round Barn Winery/Free Run Cellars Tasting Room – Union Pier 7/15/08

Round Barn Winery / Free Run Cellars

We got here and a limo full of women were loudly drinking and having a good time, while the lone employee looked positively haggard. I figured we'd stick around and try to hang back while people watching. I'm not 100% sure how this place worked, there seemed to be wine from two different producers in this tasting room.

Free Run
2006 Dry Gewürztraminer – I thought something was up with the glass as it smelled distinctly like vomit...it turned it was the wine. Oddly, it tasted thoroughly dull, almost watery. Strange.

Union – big cinnamon nose / blackberry, plum, some alcohol burn – there was a lot going on here that I couldn't place, so a bottle review is forthcoming.

2005 Cabernet Franc – mild nose, smooth, smokey, and more cherry

2005 Syrah – Lots of chocolate on the nose and palate – somewhat weird honestly, a lot of cocoa powder and just a strange feel to it....I almost wish I grabbed a bottle because it was so weird.

Round Barn
Gewürztraminer – good character – sweet, spice, peach and apricot, great balance.

Vineyard Red – earth, chocolate, and raspberry nose – not much acid, lots of chocolate, with some oak and cherry.

Merlot – trash on the nose with some oak / something seems off on this one, but I can't place it – vanilla, ultra ripe, black fruit, and some carob on the palate.

Cabernet Sauvignon – Oak, vanilla, and cherry – not bad at all.

Saint Julian Tasting Room – Union Pier 7/15/08

St. Julian
Saint Julian is the largest winery in Michigan – several tasting rooms are across the state and we stopped at the one in Union Pier. The folks working are clearly not too invested in the winery's operations and I found the whole place somewhat strange.

2005 St. J Merlot – extremely light, very mild tannins, cherry and spice, but just a mild wine.

2005 Braganini Reserve Cabernet Franc – earthy with mushroomy notes / cherry and almost no tannin nor much earth or structure. Weird.

2003 Braganini Reserve Meritage – a bit of coffee on the nose / best of the lot at this place, earth, oak, spice, black fruit.

2004 Braganini Reserve Chancellor – carob nose / somewhat funky, cherry, mocha, low acid and tannin, just a big meh.

Blue Heron – peachy nose / tropical fruits on the palate, but quite flabby and nondescript.

My take on this place: Meh!

Left Food Charley – Traverse City 7/14/08

Left Foot Charley

This place is in a strange area in the city – there's abandoned buildings and high end restaurants plus this winery. This place is in what I believe used to be an asylum – it's unique to say the least. We liked this place, the young woman working was friendly and the whole set up was quite cool. That being said, my palate was severely suffering at this point and sharp, acidic whites – something I like – were so not working for me at this point in the day so these notes are fairly weak....a shame because this was a good place.

2007 Pinot Grigio – Pear, somewhat sweet, with a nice acidic backbone.

2007 Pinot Blanc – Crisp green apple and nicely balanced.

2007 Dry Riesling – Mild peach, very mellow, but really not working for me.

2007 Murmur – Not bad, mostly Pinot Grigio and it shows with the pear notes as well as some green apple.

Red Drive – banana nose / banana, strawberry, and garbage on the mouth, not unlike a Beaujolais Nouveau.

This reads as thoroughly unenthusiastic, but this was a really nice place with solid wines...we'll definitely be back. If you're into crisp whites this is a place to go.

Shady Lane Cellars – Suttons Bay 7/14/08

Shady Lane Cellars

We really liked this place – you go up to the tasting bar, the first pour is free, after that for $5 you pick four more and get your choice of cheese and crackers, you get a seat on the patio and they bring it to you – jolly good. This is a great place to slow down and relax.

2006 Semi-Dry Riesling – fantastic stuff, good acid, just enough sugar - excellent balance – with mostly grapefruit.

2006 Pinot Noir Rose – dry and peppery, strawberry notes, mild tannins – quite good.

2007 Gewurztraminer – this was their first vintage of Gewurz and I think it shows promise as a work in progress. Floral and honey noteeso n the nose. Quite dry, but it drinks like a Riesling – not enough spice though the acid was pretty good – by no means bad but I'd wait a few years.

2007 Coop De Blanc – Nectarine on the nose / spiced stone fruit palate – not bad, but so much of the wine up here is like this, it's just not interesting.

2006 Roost – cherry cough syrup on the nose / a simple palate, cherry, a bit of sweetness and some medicinal qualities, but really this isn't bad.

2005 Pinot Noir – cherry and dirt on the nose / good acid balance, earth, cherry, spice – detailed notes coming.

2005 Cabernet Franc – Pepper on the nose / cherry, earth, solid tannins, and good stucture

2006 Late Harvest Vignoles – honey and under ripe cantaloupe on the nose here. Good crisp acid, more of that mellow melon and some musty qualities too. Good stuff.

Black Star Farms – Suttons Bay 7/14/08

Black Star Farms

This place had a bit of a corporate feel – take that for what it is, on the one hand it's impersonal – the staff can answer only the most basic of questions - on the other they charge you for the samplings, you get the keep the glass, and since the tasting bar is completely separate from the cash register, there's zero pressure to buy. $3 for five wines and then there's a reserve list where it's $5 for two.

2006 Arcturos Pinot Noir – spicy and a bit of earth, cherry, medium body with mostly cinnamon and nutmeg.

2005 Arcturos Cabernet Franc – peppery nose / cherry, mild tannins, chocolate, and cedar

2006 Leorie Vineyard Merlot Cabernet Franc – earth on the nose / really good, balanced, complex but approachable black spice, pepper, cherry, oak, tobacco, and cedar.

2006 Arcturos Merlot – Light bodied, cherry, oak and spice...meh.

Red House Red – light, easy drinking, cherry – a good pizza wine

Red House Rose – all strawberry, really more of a blush

Late Harvest Riesling – nicely made, good balance of acid and sugar with a whole mess of peach.

Sparkling Wine – too sweet for us, a bit of toast on the nose / good body and well made just not our style.

2007 A Capella Riesling Ice Wine – At $92.50 this is easily the priciest of what we've sampled – peach nose, nice and balanced but honestly this is incredibly mild – no great explosiveness on the palate, nor any significant depth....of the ice wines we had, this was probably the least interesting.

L Mawby – Suttons Bay 7/14/08

L Mawby

We've had a couple of this producer's wines before – in fact, this winery was one of the motivating factors to making this trip....the room was worked by two women, both friendly and really knew their stuff. So how does this place hold up to scrutiny?

Here's how it works: They only making sparkling wines, you get two free samples, and for $5 you can get two glasses of your choice plus crackers and cheese.

Sandpiper – peachy nose / light bodied, sweet and peachy, though quite good for a sweeter sparkler, somewhat like a sparkling muscat

Blanc de Blancs – hell yeah – dry, crisp green apple with citrus notes.

US – not too much jumped out at me here, fruity and a bit of sugar.

Cremant – not a whole lot on the nose / palate is quite nutty, a bit of apple and orange zest, good stuff.

Talismon – yeasty and toasty with green apple, quite good.

Sex – smells sweeter than it is, a bit of peach and grapefruit, good stuff.

Blanc de Noir – toasty, yeasty, citrus zest – very good, probably the best of the lot.

Easily the best sparkling wines in the area – and best of all, to our palates, were the mid-priced ones – excellent.

Peninsula Cellars – Traverse City 7/14/08

Peninsula Cellars

Most of the time, people working in wineries see nerds like me taking notes and respect it. Well sometimes they don't – in fact, sometimes it seems to piss the person working off. I present to you: Peninsula Cellars.

I'll point out at this point – I am not obnoxious with what I do – I try to be discreet, we stand in the corner if at all possible, I write quickly, and never make faces or nasty comments out loud....so before you go thinking “well you're a snob” - you are mistaken.

2006 Pinot Noir – earth and funk on the nose / cherry, wood, but something weirdly artificial going on, almost plastic?

2005 Cabernet Franc – Good stuff, cherry, vanilla, oak, strawberry, and a bit of tobacco.

2005 Cabernet Franc Reserve – Black fruit and black licorice on the nose / bigger and bolder than the regular, good tannic structure, menthol, cherry, blackberry, plum, and cigar box.

2005 Hog's Back Merlot – Not much nose / cherry, cedar and a lot of acid.

Old School Red – Italian style nose / harshly acidic, raspberry, herbal notes, a bit like a Chianti

Melange – a cherry and grape fortified wine – orange nose / lots of citrus and black cherry with some nice cinnamon and spice.

As we exited, we walked quickly thus preventing the door from hitting us with the good lord split us. The building is cute and the Cab Franc is great, perhaps one of the best we've had - I've been informed the management of the winery has changed so next time we're in the area we definitely will be giving Peninsula Cellars another try.

Bowers Harbor Vineyards – Traverse City 7/14/08

Bowers Harbor Vineyards

This place was run by a couple women who were very friendly and talkative – we liked them a lot.

2007 Gewürztraminer – spiced apricot nose / light peach, somewhat dry, and overall quite mild.

2004 Cabernet Franc – earthy nose / the palate here is funky with a fair amount of garbage...

2005 Cabernet Franc – a more herbal nose / earthy mouth with some cherry, nice firm tannins.

Bowers Harbor Red – a Cabernet Franc/Merlot blend – earth, cherry, and cinnamon on the nose / fairly light, nice acid mild cherry with a bit of spice.

2004 Pinot Noir – a mild nose with mostly earth / a bit of cherry, nothing here suggests Pinot Noir really.

2005 2896, Langley Vineyard – menthol nose / very nice body, smooth, black cherry, plum, blackberries, and firm tannins.

Chateau Grand Traverse – Traverse City 7/14/08

Chateau Grand Traverse

This was a nice place, the people working the bar were very friendly and knew their stuff - the tasting room was fairly bit with an array of sauces and knicknacks.

2006 Pinot Noir Vin Gris – I grabbed a bottle of this just because it's so unusual – a white wine made with Pinot Noir, the juice saw absolutely no time with the skins. Dry, fruity, very light with cherry notes- expect full notes in time.

2006 Gamay Noir Limited Bottling – an earthy, Pinot Noir like nose / the palate is like a tremendous Beaujolais – earth, cherry, nice tannins, a great botte.

2005 Gamay Noir Reserve – Eucalyptus and cherry on the nose – a cherry cough drop if you will / earth and cola notes plus some strawberry. Outstanding.

2004 Merlot Reserve – when you're a nerd and you're spitting your wine and taking notes, sometimes the people like you – this bottle was “not available” for sampling but they had an open bottle and hooked us up – earth, wood, and cherry on the nose / quite big, spicy, black fruit, earth, and cedar – great balance.

2007 Semidry Riesling – Good acid and fruit, but not terribly sweet, all stone fruit of course.

Cherry Port – Imagine eating a chocolate covered cherry with a brandy filling – yes sir, I'll take a bottle.

Chateau Chantal Winery – Traverse City 7/14/08

Chateau Chantal

This is a beautiful property – worth visiting for the views alone. The tasting room was run by a young girl who I can't imagine was 18 and was so socially awkward I can only assume it was her first week on the job, she was some sort of alternate, or she was intimidated by my shiny balding head.

Tonight Sparkling Wine – apple nose / red apple in the mouth, simple though not bad.

2006 Pinot Noir – extremely light in color, cherry nose, cherry and earth on the palate, nicely balanced but absurdly light.

2006 Proprietor's Reserve Trio – cherry cola nose / cherry and oak on the palate, a nice one.

Naughty Red – like a good Beaujolais, just a faint bit of banana with funk, cherry and earth. If you are into Beaujolais (not Nouveau) this is your thing.

2006 Riesling Late Harvest – peachy nose / spice stone fruit, somewhat flabby to be blunt.

The wine here was fine and it's worth a visit if you're in the area and have time but honestly I don't foresee a revisit from us in the immediate future.

Two Lads Winery – Traverse City 7/14/08

Two Lads Winery

We absolutely winged this trip – other than the hotel room, nothing else was planned including which of the many wineries in the area to go to we'd visit....in browsing the “Wine Country” magazine the state puts out, I'll freely admit something about this place's logo spoke to me....yep, the logo.

Working the tasting bar was a young woman who was friendly and knowledgeable.

At the time of our visit, none of their reds had been released – this is a brandspanking new winery which opened in 2008, but the quality in these bottles was the best we've seen among young wineries. The woman in the tasting room told us their plan is to specialize in reds and try to outdo everyone else in the state – I intend to be back after they're released next spring.

Pinot Grigio – Spicy peach on the nose / A bit fruity, green apple, pear, dry, and nicely balanced – there is something here, some extra “oomph” which sets it apart from every other Pinot Grigio I've had.

Sparkling Wine – my notes say “smooth but blah.”

Chardonnay – as a rule, I hate Chardonnay – we said we'd pass, the woman working suggested we try it anyway - “why not?” - I stand corrected....light and fruity, a little butter but none of that overoaked nonsense – a damn good Chardonnay, perhaps the first oaked Chardonnay we've had that I've truly enjoyed.


Rose – a fairly big rose, dry and fruity...I bought a bottle and will do full notes eventually.

Off Dry Pinot Grigio – somewhat like a Riesling with some stone fruit notes, light bodied and good balance.

A beautiful setup, a great building, a winery that I think shows tremendous promise.

Tabor Hill Winery Tasting Room - Saugatuck Tasting Room 7/13/08

Tabor Hill

In this winery, I noticed a trend present at all three we had been to – bougie women come in, try wine, bitch it's not sweet enough, and buy stuff that's on par with White Zinfandel....when you're at a small winery and are talking to someone involved in the winemaking process, part of them dies every time this happens. I've heard – from a winemaker in Illinois – that the most difficult part of his business is he can't spend enough time crafting good wine, because everyone in his area, who make up most of his business, like the sweet, blush wines....what can you do?

Anyway – the guy at this tasting room clearly didn't know what to make of us and seemed hesitant, but there's something about a youngish guy swashing around a mouthful of wine, discreetly spitting it into a plastic cup, and frantically writing notes that either wins you over with the person working or just plain pisses them off – this guy liked us.

Red Heritage – A bit of funk on the nose / smooth cigar box and cherry.

Red Arrow Red – earth and tobacco nose / easy drinking, earthy, mild oak, vanilla, mild/medium tannin, cinnamon and cherry.

Lake Michigan Shore Cabernet Franc – Mild cherry nose / lots of spice and oak on this one.

Lake Michigan Shore Merlot – Ultra soft, raspberry and cherry, some earth and medium tannings – a good, light wine with some nice depth.

Lake Michigan Shore Cabernet Sauvignon – a bit of “White Out” on the nose, light bodied, some bell pepper, and a lot of tannins – this would be an interesting one to put away for five to seven years and revisit.

Lake Michigan Shore Cabernet Franc Rose – a bit of stone fruit on the nose / fruity but dry, strawberry, an easy quaff – a good, genuine, rose.

Lake Michigan Shore Kerner – Honey, peach, and stone fruit – a Riesling cousin and it shows.

Gewurz – Floral and peachy nose / excellent balance of acid and sugar, peach pie filling is all over this.

Classic Demi-Sec – we weren't going to try this one but the guy working said it was their best selling bottle, outselling almost every other white combined so we should try it. A peachy nose mostly / extremely good, I'm glad we tried it, Auslese style, nearly ideal balance of acid, with peach and spice.

Special Select Classic Demi-Sec – if I'm not mistaken this is made slightly differently in that the grapes are not pressed...the bottle is more expensive by a few dollars but I think it's somewhat less interesting – a mild, grapey nose and a grapey palate, a bit sweeter with less acid, but by all means it's still a good bottle.

Tabor Hill is a must visit in Southwest Michigan!

Fenn Valley Winery – Saugatuck Tasting Room 7/13/08

Fenn Valley

I must talk about Saugatuck before I talk about anything else.

It is the whitest place on earth – seriously...this is where the ultra-rich, Midwestern white elderly people take their grandkids, it would be funny if there wasn't something so menacing lurking underneath. Even seen “Hostel”? I'll bet when the guys who go there are on vacation, their wives are here.

Anyway – the tasting room was being worked by a man and a woman of about 50 and another guy who was perhaps in his 70s – the older guy was cool, the other two, not so much.

Blanc de Noir – Dry, acidic, crisp green apple, a bit of toast, not bad even at $25.

Sparkling Riesling – Somewhat like a sparkling Muscat, flabby and sweet.

Capriccio – Soft raspberry nose / soft and low tannins, lots of berry fruit, but by no means sweet, a nice easy going bottle.

2007 Chambourcin – the nose had a distinct whiff of skunk / a good Chambourcin though, strong acid, raspberry and cherry with a bit of tobacco.

2007 Pinot Noir – Simple, earthy, and dry.

2006 Meritage – Good Bordeaux blend, oak, spice, earth, cherry, and cinnamon.

Lakeshore Demi-Sec – typical, sweet, Midwest style white.

Port – Prune, black fruit, rich tobacco nose / fruity, oaky, spicy, and smooth.

Vidal Blanc Ice Wine 2007 – Solid apricot/stone fruit nose / Honey, apricot, great balance, and a lengthy finish.

Warner Vineyards – South Haven Tasting Room 7/13/08

Warner Vineyards

A friendly, young blonde woman was working the room – this was our first winery of the trip and took us off to a good start.

Gewurztraminer – Spice and apricot nose / sweet, stone fruit, good acid – well done.

Cabernet Franc – Earthy nose / dry, good tannic structure, tobacco and black currant

Cabernet Sauvignon – Cherry nose, smooth and mellow, blackberry and some plum, good but unexciting.

Merlot – Quite acidic, cherry, and overall rather light in body.

Veritas – Mellow vanilla nose. No tannins to speak of, smooth overall, vanilla and blueberry – a good pizza wine.

Port – The nose was like smelling a landfill – thick with honey and caramel notes, a touch of raisin and maybe some tobacco with a strong burn.

2005 Director's Cut Alexander Valley Cabernet Sauvignon

This was about $25 at Trader Joe's – I bought on a bit of a whim, figuring it was a pricier Coppola bottle perhaps it would be somewhere between the standard, somewhat mediocre line, and the Niebaum labels which are a bit out of our price range.

Vanilla, raspberry, and a bit of asphalt on the nose.

Rather smooth – soft tannins, cherry, vanilla, and some smooth oak – just a bit of cola as well, quite interesting.

Some spice comes through and more of that cola essence lingers as well.

This is definitely a solid bottle, certainly a step up from the standard Coppola line (even though the Ivory label Cabernet was well received here), and one really is ideal if you're looking for a gift for a movie and wine lover. I'm not sure I'll be rushing out to get this again – it's not kick you in the pants amazing, but it's a good bottle overall.

N/V Bouvet-Ladubay Signature Brut

We were into the Bouvet Brut Rose well enough that when I saw this on sale for $10 I figured I'd snag a bottle.

Apple and lemon on the nose.

Brut? I think not. I've had bottles of Demi-Sec that were sweeter. This is far sweeter than I generally tolerate in sparkling wine and therefore I am a bit biased against this one. A bit of honey and some suggestions of apple pie – spiced, sweetened apples with some crust like hints – on the palate.

A bit of yeast and apple on the finish.

I can't in good faith recommend this if you are a fan of Brut sparkling wines – if you like a bit of of sweetness I suppose it's worth a shot but to me, it loses tremendous points for the inaccurate label description.

N/V Galena Cellars American Cabernet Sauvignon

So my sister calls me at work and says “hey, we're at Galena Cellars, do you want something?” I figured I'd try their a cab, that's apparently non-vintage.

Very light cherry and spice on the nose.

I'd call it “soft” - a little bit of oak, but mostly cherry vanilla ice cream of sorts. There are no flaws here, it's just fairly simple – a very easy quaff.

A gently tannic, soft and fuzzy finish with linger cherry.

I can't help but cringe at the $20 pricetag here – it's not a bad bottle of wine at all, but it's also not terribly interesting. Considering it's an Illinois wine from a small, family owned winery I can't criticize this too much - I look forward to revisiting their tasting room and trying an assortment.

2007 Fat Bastard Rose

I'd like to say I'm at a point where cute animals on wine labels don't grab me anymore but when I saw this hippo I couldn't say no even though I'm hesitant.

A bit of spice on the nose, maybe some cinnamon.

Shocking...almost bone dry yet still fruity – this is just about exactly what a rosé should be....dry, fruity, well rounded, and an enjoyable quaff. Red berries are just about it – cherry and strawberry with some stone fruit creeping in mid-palate.

The stone fruit comes through a bit more strongly on the finish.

Simply put, this is my kind of rose and for a mere seven dollars I give it eleven thumbs up. Well done.

2005 Chateau Mylord Bordeaux

Were you there when they opened Chateau Mylord?
Were you there with they sniffed and sipped Chateau Mylord?

Ooooh ooooh oh oh, sometimes, it causes me

To tremble...tremble....tremble....

Were you they drank Chateau Mylord?

Why did I buy this bottle? That joke, my friends, that joke. Don't bother writing me hate mail.

Forest floor, clove, and cherry on the nose.

Hmmm....earth, funk, spice, cinnamon, clove, cherry, super ripe strawberry, quite tannic and harshly acidic.

The tannins flex their muscles on the finish.

The second day brought out tobacco and spice on the nose. The acid has subsided a bit, but the fruit has faded too. Lots of earth, cigar, tobacco, bell pepper, with very bold tannins. The finish is all brown spice – nutmeg and clove.

Nothing over the top exciting but on the second day this is a pretty typical, cheap, classic style Bordeaux. Not a bad bottle for ten bucks.

2006 Gabbiano Chianti

I was perusing our archives and was shocked to see we've never reviewed the regular ol' Gabbiano Chianti. You know the drill with this one, six bucks or so, available everywhere wine is sold.

Strawberry and earth on the nose.

Interesting – this is one of most Pinot Noir like Chianti's I've had. In fact, screw cheap Pinot Noir, grab this. Chocolate, earth, even a bit of cola, and cherry.

Earth, anise, and chocolate on the finish.

I've been a believer in Gabbiano for a while – in fact, it holds a special place in my heart as Gabbiano Chianti is the first bottle of wine I ever bought (my thoughts at the time “that label is bad ass!”). A decent bottle of wine that's a steal and a half at the price.

Lynfred Winery Tasting – 5/18/08

The other day Fran and I did a tasting at Lynfred Winery. Lynfred is a winery in the Chicago suburb of Roselle...they don't have vineyards, so grapes are brought in from California, Michigan, or several other areas depending on the grape. Tastings are seven dollars and you get seven tastings. Here's our notes.

2006 American Chenin Blanc
Pear and cantaloupe on the nose. Fruity, but not sweet, nice acid, unripe melon, grapefruit and tangerine on the palate. Some floral notes and what I'd call a “specialty melon” like muskmelon on the finish.

2006 American Riesling
Sweet smelling with tropical fruit. Not to sweet but not nearly enough acid, orange zest and tropical fruit. Tropical finish with papaya coming through.

N/V Sweetheart White
This is a fairly common style of wine you'll find in Illinois, often made with Niagra grapes – imagine a white version of Concord grape wine. Grape jelly and cotton candy on the nose. Grape jelly and maybe some canned peaches on the palate. The finish is, you got it, more grape with some floral notes.

2000 American Zinfandel
Basically no nose. Cherry and raspberry, with smoke, nicely balanced, definitely not a fruit bomb, oak and Italian spices come through as well. Most oak and smoke on the finish.

2005 American Petite Sirah
Black fruit, leather, and cigar box on the nose. Disappointing in it's lack of palate structure – almost no oak to speak of, lots of ripe dark fruit – blackberry, plum, black cherry, but just not enough happening to make it interesting. A berry finish. This may go well with chocolate.

2005 American Cabernet Sauvignon
Oak and plum on the nose. Cherry and vanilla mostly, black fruit, and a touch of sweet oak. Some menthol on the finish but it fades fast though some coffee notes linger.

N/V Cranberry Wine
Fruit wine is fruit wine....it tastes like cranberries and is a bit sweet. This would work fairly well with Thanksgiving dinner.

While I can't say May's tasting menu was thrilling, I do think if you're anywhere near the area that you should take a trip to Lynfred.

2006 Cycles Gladiator Cabernet Sauvignon

We had this producer's Pinot Noir a while back and it was fine, but I figured for $6 this might be worth a gamble.

A bit of cough syrup on the nose – cherry flavor.

I hate to say it – it tastes like cough syrup too. Artificial cherry, a bit of fake sugar syrup, no tannins to speak of, I get some vanilla, but nothing in terms of oak.

A syrupy feel on the finish and that's about it.

Well, I suppose it depends on how much you like cough syrup. While I wouldn't recommend drinking five ounces of cough syrup if you're not sick, should you have a craving, a glass of this will suit the bill.

Schwa report - 5/15/2008

Today was Fran and my four year wedding anniversary – since our second year we've decided to not exchange gifts and just split a fancy pants dinner. “Technically” our anniversary dinner was had in January at Avenues, but I was able to acquire a reservation at Schwa on the actual date so why not? The restaurant is fairly dark and I doubt flash would be appreciated, so forgive the quality of the photos.

Some folks have posted incredibly detailed reviews on a Chicago food message board so I'm stealing some of their descriptions.

Menu

amuse

(red grapefruit with honey sorbet and chamomile agar atop a cold glass "ice cube")

The first thing I thought was “refreshing” - a burst of citrus.

stone crab, bananas, celery, coriander

(Crab, both “straight” and pickled, accompanied by a slice of dehydrated banana, batons of celery, celery root and a celery root puree. cube of brioche injected with hot banana liquor)

I like crab and this was solid – the interesting part was the cube which when you put it in your mouth and bite down on had a creamy banana explosion.

beer cheese soup, chimay, pretzel

(cheese and beer made by a Belgian monastery, accompanied by a tiny pretzel ball and dill pickle puree and a dehydrated mustard chip)

The mustard chip was just that – the pretzel ball was unbelievably good, and the beer cheese soup was so good it was probably the most unhealthy thing I've had in years.

pad thai

(Traditional noodle dish with a peanut puree and jellyfish as the "noodles")

You wouldn't think anything of this if they didn't tell you the “noodles” were actually strips of jellyfish. The peanut sauce was excellent, but just traditional – the jellyfish tasted a bit saltier than say, a rice noodle, but I'd say this was more a novelty (though an excellent and delicious one)..

arctic char roe, pumpernickel, lemon, rutabaga

(Tiny slices of pumpernickel, candied mustard seeds, and miniature balls of rutabaga with the roe on a Meyer lemon puree, all accompanied by a rutabaga juice shooter)

This one....I took about twenty minutes on this dish alone. Every bite and sip was an explosion of flavor. I'd say this was the highlight of the meal.

quail egg ravioli

(off menu: ravioli with cheese and brown butter with a quail egg yolk in the middle)

In a word, rich. I'm not a fan of eggs but this absolutely worked.

pine cone

(sea urchin ice cream on a maple syrup flavored tuile with some pine essence)

Thankfully this did not have much taste of sea urchin. There was, if I remember correctly, a lavender gel in the middle of the cone that was extremely intense. Good stuff.

kona kampachi, galangal, lime, maple

(three slices of kampachi accompanied by lime gelee, a galangal crisp, and a maple foam, batons of salsify, and tiny slices of (pickled?) daikon sprinkled with cayenne)

True story: a chef we had not previously seen delivered this plate to our table and I momentarily thought he must have been working around a hot oven and forgot to wear deodorant – there was a strange funky odor lingering the air. It wasn't him – it was the dish. Once that initial shock wore off, this wound up being pretty good. The fish was excellent and tender and the maple foam was sweet and light.

morels, nasturtium, lamb brains

(small cubes of lamb brains accompanied by morels and a mushroom foam)

Yes, lamb brains – the three little pods are brains, they amount to about half, so between the two of us we ate one whole brain. A little bit crispy on the outside, and a somewhat custard like middle. It was strange...I'm in no rush to have brains again.

antelope, butternut, white chocolate

(a rectangle of butternut squash separated antelope prepared two different ways: tenderloin sous vide and a stewed ragout. Accompanied by white chocolate mousse and macadamia puree)

Up to this point, I thought this meal was fantastic though I wasn't sure if it lived up to the hype – this one sold me. A small square of butternut squash as fine, the white chocolate foam was good, but the antelope – unfreakingbelievable. The ragout had a sort of stroganoff feel, and the sous vide was just unique. Incredibly good and venison like – I'd go back for this.

Cheese

(A tiny slice of savory cheesecake made from Humboldt fog blue cheese with black truffle ash atop a graham cracker crust).

Pungent and thensome. If you don't like blue cheese, forget it.

dessert

(Parsnip custard, maple syrup and lavender foam. Dabs of passionfruit and candied sweetbreads)

I am a fan of sweetbreads but they so do not work candied – imagine a candy coated piece of meat...the first bite is “that's interesting” and the rest is “this is sick.” The parsnip custard was great and one of those liquids was an icewine reduction which was amazing.

There you are!

Okay, here's what you gotta know about Schwa.

Reservations are a pain in the ass to get. Seriously. I left three voice mails and got no reply, called many times to reach a full voice mail box and finally got through with a bit of luck and cunning. If you're flexible, the trickiest part is getting to talk to a person about the reservation, but once you do you can almost certainly get something. The fact that it's so difficult turns a lot of people off – others will tell you it's part of the experience.

No waitstaff, no host or hostess – the waitstaff are the chefs. The head chef, Michael Carlson works the room, but if you expect exceptionally polished, borderline snooty service, forget it – expect to be asked something like “how are you cats digging the food?”

If you get in, and are dining, you can't talk them into opening the reservation book – people tried and failed.

That being said....

The chefs are all friendly and seem genuinely excited about the food. Chef Carlson was on top of the room, our water and wine glasses were never empty and meal was paced perfectly.

The food is top notch...among the best in Chicago, but almost certainly the most laid back, relaxed, and unpretentious atmosphere.

Finally, they are BYOB – which, in my opinion, is a great thing – when you look at the wine markups at most restaurants that $35 bottle you can bring from a shop would've easily run you $100 if it was on a wine list.

I'd recommend Schwa especially since when you consider they don't have a wine program, this is the best (relative, mind you) deal in terms of ultra high quality food in Chicago. Be patient and don't let the reservation process drive you nuts – you'll be glad you did.

2005 Louis Jadot Gevrey-Chambertin Burgundy

I snagged this Burgundy for about $32 at Costco to bring to Schwa. While I did not take notes at the restaurant, we only went through about half the bottle, so here it is, about five hours after opening. Thankfully in Chicago, when you buy/bring a bottle of wine at a restaurant and don't finish it, you are allowed to let the restaurant recork it and bring it home as long as it's properly sealed and in the trunk.

A big nose – raspberry, earth, cola, and cherry.

Lots of acid, lots of fruit, lots of earth – well balanced, but by no means mild. A fair amount of zing, some interesting soda notes – cola and root beer – some cherry and raspberry, nothing in terms of oak really, but some nice spice and a black tea sort of tannin structure.

The finish is all overly steeped black tea with a bit of pomegranate or maybe cranberry.

As I've mentioned in the “about us” - we like Burgundy but we're nowhere near the point of being experts nor are we anywhere near the tax bracket where that would even be possible. I personally really like this bottle, I think it's great with food or on its own, but I'm sure there are Burgundy freaks who will tear me apart so I hesitate saying much more than this is an excellent bottle at a fair price, distinctly Burgundy and solid all around.

N/V Bouvet-Ladubay Brut Rose

So the closest World Market to our house is going out of business – odd because there were always people in their shopping (and buying). Sadly their wine is not on clearance, but I grabbed this one for thirteen bones anyway.

I get nothing on the nose.

A little bit of white bread, some strawberry, a bit of toast, well in the background are some tropical – papaya, pineapple, guava? - notes.

A clean finish which doesn't linger at all.

The way sparkling wines go is if a bottle goes for under $15 and has no explicit flaws then I'm happy – this one is great at the pricepoint. Superb for sitting on the balcony in the summer.

2004 Ceja Vino de Casa Red

This was nine bones at the local shop. It's a somewhat unusual blend of Pinot Noir and Shiraz.

A little bit of tart cherry on the nose.

More tart cherry on the nose, some strawberry, a bit of white pepper, a touch of oak, not much in terms of tannins but a solid amount of acid – this begs for food.

Cherry and a little bit of oak linger on the finish.

The second day really brought some power to this one – black and red licorice on the nose. More pepper, more fruit, more alcohol, more acid – a bit of bell pepper, some Twizzlers, bing cherry, ripe strawberries, and the sweet oak is presenting itself with a bit of tobacco. Big acid and more licorice on the finish.

Nine bucks? This is one of the steals of the year so far. Not terribly complex (though no quaffer) the first night, but the second day this just came to life. I hope I can find more as this will definitely be worth a revisit.

2004 Juno Shiraz

This was given to me by a friend of mine and I figured I'd pop it open. Will it be better than one of the worst movies I've ever seen which shares its name? Let's find out.

I smell all sorts of black pepper, oak, and smoke in this.

Plum, black cherry, blackberry – all sorts of black fruit – with black pepper, oak, and spice.

The finish has some alcohol burn and some lingering raspberry.

Day one of this was a Friday, we didn't get to the bottle until Monday – that's three days versus or normal one – how does it hold up?

Spice and blackberry on the nose.

Interesting – dried raspberries, figs, and prune, the spice has disappeared and there's virtually no tannin, or oak for that matter though there is some smoke smokiness.

A bit of black pepper is creeping through on the finish as well as some prune and fig.

No complaints at all – a solid bottle and one I'd gladly snag on my own.

Frontera Grill - brunch 5/3/08

Those who know me are most likely sick and tired of hearing about my love of Frontera Grill. I've been to many fantastic restaurants over the years, but the one we keep heading back to is Frontera. Fran and I were hitting up a symphony last night and figured it would be fun to head down early and get a late lunch at our favorite spot. Sadly – Saturday lunch is actually brunch – a “meal” I loathe – take the worst part of breakfast (eggs, eggs, and more eggs) and leave out the best parts of lunch (for example, things without eggs) and you have one craptastic meal. Luckily, Frontera has a couple lunchy things available so we gave it a shot.

We started with appetizer platter: Entremés Surtido: appetizer platter of cheesy quesadillas, crispy chicken taquitos with sour cream, tangy ceviche tostadas, crunchy jícama salad and guacamole

Starting with the bad: The quesadillas look like empanadas – they're good, but mostly bread and filled only with a mild cheese and ultimately are lacking just a bit of oomph. The taquitos had a cheese or cream topping had a strange earthy taste that was not working for me. The good? The ceviche is among the best we've had, the jicama salad was an exceptional blend of spicy, sweet, and crisp, and Frontera's guacamole should really only be tasted rather than described.

I had the Red chile-marinated Maple Creek pork (pastor style), with charcoaled pineapple, slab bacon and red onion, two salsas, frijoles charros, guacamole and homemade tortillas. An exceptional blend of spice, sweet, and savory. I've worked my way through the different varieties of tacos at Frontera and I'd say the pork and the mushroom blend are the best. Do note: the photo is the filling, and you make your own tacos.

Fran had a breakfasty enchilada dish of steak and eggs. She found it to be quite spicy but not overwhelmingly so (when and if their website updates the menu, I'll update the description).

Brunch doesn't seem to get the presentation focus which they give to dinner so these photos don't do them much justice.

The food at Frontera is consistently excellent – the menu almost completely changes every few weeks so it's hard to recommend any one thing as it probably won't be there next month. I can honestly say in our many times eating there, I've never had anything I did not like – I've had a few things I didn't love, but that's minor - overall this place is one of the best places in the city, and easily the best in it's price range (lunch entrees for under $20 a person, dinner for under $30).

I think one reason why Frontera succeeds is because the chef, Rick Bayless is frequently present – he's been there more than half times we have keeping an eye on things – that being said, even when he is not present the food and service are still top notch.

Frontera, however, is not without its flaws – I find them to be barely worth mentioning but these are things a lot of people complain about so here's your caveat.

First – they do not take reservations (technically they take a very limited number of reservations, but every time I've attempted to acquire one they are booked). This is an extremely popular place and it is not uncommon to show up 10 minutes before they open to see a long line of people wrapped around the block and then get quoted a two hour wait. I've found their wait estimates can be somewhat exaggerated, but it's not unusual to have to wait for a couple hours to get in at peak times. Also - don't be shocked if you look in the restaurant to see it's half empty and get quoted a wait - this is done to avoid overwhelming the kitchen..

Second – service is relaxed – some may call it slow – I would probably not hit up Frontera if I had some place urgent to be within 90 minutes. I'm sure you can let them know you were in a rush and they could accommodate you, but I wouldn't risk it. If you're only going out to eat, or spending the meal relaxing after a busy day, it's an outstanding place. There is a reason we went to a late lunch rather than early dinner when we had some place to be at 7:30 pm. I would personally not call it “slow” - the way I see it, if you don't have enough time to sit and enjoy a well prepared meal with high quality ingredients, eat here at a different time.

Third – it's loud. Very loud.

To me, all of this is forgivable but the bottom line is if you want a quiet, sedate place where you
can walk in and be out the door in 45 minutes look elsewhere.

So, there you are. Frontera Grill is easily one of the best restaurants in Chicago and it's well worth a visit.

N/V Greg Norman Estates Sparkling Chardonnay/Pinot Noir

I wanted something reasonable and sparkling – what else is new? This was $15 at the local shop and I'm not sure if I've encountered Greg Norman wines before – in fact I had no idea this guy was a tennis player (or golfer?) so there ya go.

A clean, white bread nose.

A little bit of berry, plus some mild citrusy notes, with a fair amount of red apple. Fairly simple really.

Red apple on the finish.

Not bad, but $15? Meh. Very little going on – for half the price you can grab a similar quality Spanish cava.