The Summer of Aperol

If you're tired of the mojitos and margaritas from last summer and looking to change things up for the Summer of 09 then I would highly suggest adding a bottle of Aperol to your home bar lineup. The refreshing orange flavor and low alcohol is just the thing to drink in the warm sun.

I first fell in love with Aperol when I was traveling through Australia back in 2005. A fellow sommelier ordered it at a cafe in Melbourne as an afternoon aperitif and I decided to join him as I had never tried it before. He said it was like Campari but more orangey in flavor. As much as I want to love Campari, it's just far too bitter for me despite the kiddy cocktail color that lures you into thinking it will be sweet. Italians appreciate bitterness but it's a flavor I could never wrap my taste buds around. We ordered the Aperol on ice with a splash of soda and I took a sip bracing myself for an "ack" flavor but I was pleasantly surprised by the slightly bitter and refreshing orange taste. It was the perfect cocktail to lift me out of a sight seeing induced fatigue on a breezy Melbourne afternoon.

Aperol originated in 1919 and was created by the Barbieri Brothers who wanted to launch a lighter aperitif spirit with an alcohol content of only 11%. Campari by comparison is 22%. The lower alcohol is perfect for people like me who don't want anything too boozy before the main event of a wine laden dinner. Aperol's unique flavor and color is achieved through a secret blend of bitter orange, gentian, rhubarb, herbs and roots. Today, Aperol is the number one selling aperitif liqueur in Italy, more so than Campari. As Campari lost ground to Aperol, they adopted the "if you can't beat them then join them" stance and purchased the competition in the 90's. That's one way to solve the problem.

Charles getting his Aperol on in South Beach

I like to have my Aperol on ice with a splash of soda and a little drizzle of simple syrup to cut the bitterness. The most popular way to enjoy Aperol is in a Spritz cocktail - Aperol on ice, topped off with Prosecco and a splash of soda. It's the perfect drink for summer.

You can find Aperol at most fine wine stores for around $25 a bottle. It may sound pricey but a little goes a long way.

Looking for Decent Boxed Wines?

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Then check out this interesting Bloomberg article by Elin McCoy. One statistic in particular caught my eye, "In fact, according to Nielsen, the premium 3-liter box wine category is the fastest-growing segment of the wine industry. In the fourth quarter of 2008, table-wine sales growth slowed to 2.8 percent, yet premium boxes zoomed 32 percent. Key buyers? Those with incomes of $70,000 and up, especially men." Hmm... I wonder why more men vs. women are into boxed wines?

I agree with Ms. McCoy's findings that most of the premium boxed wines are decent enough but nothing worth getting excited over. Certainly the quality of boxed wines has improved greatly over the the last five years and the wines highlited in this article are far from Franzia but I haven't found anything that I truly enjoy. I do keep a six pack of the 250 ml sized Bandit wines in my refrigerator since they are perfect for cooking purposes. The best aspect of boxed wine packaging is the design keeps air out so the wine does not spoil while you enjoy a glass or two a day. I've heard differing reports about the eco-friendliness of tetra-packs and I was informed by one winery that they will not put their wines in tetra-packs since the packaging ends up costing more than the wine. However you look at - one 3 liter box is certainly easier to carry home than 4 bottles of wine.

If you happen to find a boxed wine that you really like but can't stand the way it looks sitting on your contertop then you may want to check out this snazzy boxed wine dispenser. It easily fits and accomodates a 3 liter bag. Problem solved! Available in Red, White or Black from POAA.COM for 43 Euros. Now why didn't I think of this?

Or you could go with the far more swanky and sleek looking Danish designed VinUno for 99 Euros. Now this is classy!

Barefoot Contessa's Crack Onion Dip

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The official name is pan fried onion dip but we like to call it crack onion dip because you can't stop eating it and it is sooooo bad for you. I found the recipe years ago in one of the old Barefoot Contessa cook books and I've sort of become famous for it. My friends act like crack addicts going through withdrawals if I serve chips without it, "Where's the onion dip? I don't see it? Where did you put it? What do you mean you didn't make it? That's the only reason we came! Can you still make it? How long will it take?"

The warm weather today reminds me summer and picnic season will soon be here which means I need to whip up a batch of this amazing stuff. One taste of this and you'll never go back to the powdered onion-sour cream mix ever again. But don't say I didn't warn you! It will change your life.

It's important to use full fat ingredients. I tried making it with low fat sour cream, mayo and cream cheese and it ends up with a weird, Miracle Whip tangy flavor to it. So as Ina would say - use the good stuff.

2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise

Directions
Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.

Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings.

Serve at room temperature.

Peay Vineyards - My New Obsession

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One of the things that I miss most about living in California is having access to smaller boutique wine producers who often don't make enough wine to warrant sales outside the state. In order to keep current, I will often hit up my fellow sommeliers on the west coast for tips on what is hot and new. The recent buzzing and swooning has been over Peay Vineyards from Sonoma Coast.

Peay Vineyards is a family partnership between Andy Peay, his brother Nick and Nick's wife Vanessa Wong. Their 50-acre hilltop estate sits well above the fog line at 700 feet elevation, 4 miles from the Pacific Ocean in a very remote part of Sonoma Coast. They grow and vinify Pinot Noir, Syrah, Chardonnay, Viognier, Roussanne and Marsanne.

From left to right - Andy, Vanessa & Nick

Vanessa Wong is the winemaker and left her position as winemaker at Peter Michael Winery in 2001 to launch Peay Vineyards. She has also made wine at Château Lafite-Rothschild, Domaine Jean Gros and Hirsch Vineyards. Nick is a UC Davis trained winemaker and is charge of the grape growing. The charismatic Andy handles the sales, marketing and everything else.

As luck would have it, Andy Peay was in town this week and a mutual friend arranged for us to all have dinner where I was able to taste the lineup of Peay wines. Andy is extremely charming and I can see why all my sommelier friends are so enamored with him. When sommeliers recommend wine, we don't just sell what's inside the bottle but we also tell the story of the people who made it and Andy is just one of those guys that make it fun and necessary for us to do our jobs.

As for the wines, they are my new obsession. In a market where I see way too many over blown wines that lack balance, the Peay wines are focused, elegant and restrained. The Sonoma Coast Pinot Noir offers notes of fresh crushed raspberries, violets and fresh turned soil. The palate shows the prettier side of Pinot Noir with a Vosne-Romanee-esque charm. The ripe cherry fruit flavors fool you into thinking the wine is going to be overly ripe but then the finish shows some grip and refreshing acidity. The Pomarium Pinot Noir exhibits a much darker black cherry color with more intense aromatics of licorice, baking spice, fresh herbs and black cherry jam but still manages to remain elegant. I also tried the dark plum colored Scallop Shelf Pinot Noir which reminded me of a well structured Pommard with notes of violets, mushrooms, cherries and earth. I found it to be the richest of the bunch. The Peay Chardonnays were also quite nice with the perfect balance of lemon curd, toast and buttery hazelnuts. If I could pick a favorite of the night, it would be the Peay La Bruma Syrah which was an absolute show stopper. I love Cote Rotie and this Syrah had all the merits of a good one: concentrated black fruits, smoked meat, Provencal herbs and that distinct pepperiness that should come forth in all good Syrah based wines.

The wines of Peay Vineyards are available in Illinois or via their mailing list. They are not inexpensive but I find they fit the category of "worth the splurge" as the experience will stay with you long after you have finished the last glass. Besides, you could spend your money on worse things like a parking ticket.

Janet Wants You To Drink Wine

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I've talked about my love of 70's hit sitcom Three's Company before and how the show prominently featured wine in some memorable scenes. According to the Modesto Bee, Joyce DeWitt who played the no nonsense florist Janet Wood has signed up to be the spokesperson for Livingston Cellars wines from E.&J. Gallo Winery. Joyce (I feel like we're on a first name basis after all these years) turns 60 next week and will be touring the country promoting the "Living the Livingston Life" which encourages retired baby boomers to include wine as part of an active, healthy and social lifestyle. The tour involves a retro RV, website and promotional appearances. You can even enter a contest to win a trip to Napa by explaining what it means to live the Livingston Lifestyle. And yes, it is jug wine and not to my taste but it's Janet Wood!

Some may think having Janet promote wine is out of left field but I find it very appropriate. When I think of jug wine, I think of the 70's during which point most people associate Janet's character. She was probably drinking Livingston Cellars at the Regal Beagle. Janet was also very wine savvy and I'm sure she wanted to upgrade her wine selection but couldn't because she was short on the rent money and working at a flower shop probably did not pay a lot. I recall the episode where Chrissy won big bucks at the track by betting on horses with silly cute names. The roommates decided to open a joint bank account and share the money. Chrissy spent $200 on a giant stuffed giraffe and Janet bought a $75 bottle of wine. Why I remember this, I have no idea but it's no surprise I ended up in this line of work.

According to the website, Joyce DeWitt will be making a promotional appearance sponsored by AARP in Chicago in June. It would be so much fun to meet her.

Canine Sommelier Charm

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All dogs have an extraordinary sense of smell but can your furry friend tell the difference between Bordeaux and Beaujolais? If so, then why not get him the charm that showcases his special talent?

Last summer we accidentally discovered Haruki likes to drink wine. I was sitting on the couch enjoying a glass of rose when Haruki jumps on top of me, demanding to taste the wine. I was hesitant to allow this behavior as I know grapes and raisins are very dangerous for dogs and it just doesn't seem right to get your dog drunk but I was also greatly amused by his curiosity, especially considering - he's my dog. It was a proud moment but I did not want to hurt the little guy so I googled, "Can you give your dog wine?" Then I thought, hmm... that would be a great title for a memoir. I also consulted our veterinarian and he indicated that wine is different from raisins and grapes but nonetheless strongly discouraged me from turning Haruki into a wino.

Hey there, nice legs!

Pugs are very stubborn creatures and they don't take no for an answer. Haruki can hear a cork being pulled from a mile away and will harass anyone holding a glass of wine so we'll let him sniff the glass. We call him a wine snob because he only reacts to wine that has been freshly opened and will walk away from anything that has been sitting around for more than a day.

You can purchase this Canine Sommelier Charm and other fun items from Dogs Uncorked. They offer a unique line of luxury dog products inspired by the wine country lifestyle. The company was started by Blakesley Chappellet from Chappellet Vineyards in Napa Valley. She wanted to do something that combined her two great loves: wine and dogs. I can certainly relate to this as dogs are simply THE BEST!

For a Good Cause

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I'm very proud to support and participate in an upcoming event to raise very much needed funds for Apna Ghar (Our Home). Apna Ghar provides culturally-appropriate, multilingual services, including emergency shelter, to survivors of domestic abuse with a primary focus on the South Asian and other immigrant communities. They provide assistance to over 400 survivors every year.

Radhika Desai

Sanjeev Kapoor

The Executives Chefs for the event are Radhika Desai from Top Chef and legendary Indian Chef Sanjeev Kapoor. Allison Rosati from NBC 5 has graciouly offered her services as the Master of Ceremonies and live entertainment will be provided by Funkadesi.

Funkadesi

I have put together a tasting of over 30 winess to pair with the delicious samplings from these participating restaurants: Bamboo Garden, Between Boutique Cafe and Lounge, Klay Oven, Cyrano's Cafe on the Riverwalk, Emilio's Tapas, Entertaining Company, Gaylord India Restaurant, Tadka, Thalia Spice, Tommy Nevin's Pub, Tuscany and LEYE's very own Osteria Via Stato and VTK.

There will also be a silent and live auction by Auctioneer David Goodman. Live auction prizes include a weekend stay in Napa Valley courtesy of Terlato Wine Group and a wine tasting soiree for 20 of your closest friends at Shlok Lounge in Naperville hosted by yours truly.

I hope you can join us in support of this very worthy charity.

Thursday, April 16, 2009
Perrier Jouet VIP Champagne Reception 6-7 pm
Main Event: 6:30-10pm
Great Hall at Union Station

To purchase tickets and for more information visit: http://www.tasteforlifechicago.com/

Our Pug Needs an Intervention

It was Haruki's first birthday on April 1st so Charles bought him this Kennel One Vodka plush toy as his b-day gift and now we we can't rip it away from him - he takes it everywhere! Sometimes, he'll have it by his side and just stare at it - you can almost picture him saying, "I wish I knew how to quit you." I firmly believe that pugs (and dogs in general for that matter) are proof that the universe indeed has a phenomenal sense of humor. The sight of him trotting around our apartment with a bottle of vodka in his mouth is comically way too much to handle.

The Kennel One Vodka plush is part of a line of beverage inspired toys by Haute Diggity Dog. We purchase their products locally in Chicago at Tails in the City - a super fabulous dog accessories boutique. Whenever we take Haruki there, he does not want to leave. And yes, I am one of those obnoxious people who likes dress up their dog. It's almost mandatory if you have a pug.

Here are some of my other favorites "dogtail" toys:

Estancia Winemaker Dinner - April 20th @ Wildfire Chicago

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Calling all Estancia fans! Fight the Monday blahs and start your week off right! Here's your chance to spend an evening with Estancia winemaker, Scott Kelley, as he hosts a wine dinner at Wildfire Chicago (a Lettuce Entertain You Restaurant) on Monday, April 20th.

A similar dinner but with a different menu will be held on April 22nd at Wildfire Eden Prairie in Minnesota.

MENU & WINES

grilled Moroccan shrimp, spiced tomato pesto
& mahogany onion & Fontina cheese tart
07 Estancia Pinot Grigio

pan roasted duck breast, plum & shallot compote, spring vegetable risotto
‘06 Estancia Stonewall Vineyard Reserve Pinot Noir

grilled ribeye medallions, spiced roasted potatoes, peppercorn sauce
‘06 Estancia Paso Robles Cabernet Sauvignon

selection of artisan cheeses
‘06 Estancia Reserve Meritage

Black Forest chocolate cake, black cherry compote, whipped cream
‘06 Estancia Paso Robles Zinfandel

For more information or to make a reservation contact Brad Wermager at 773.398.6960.
Please specify which dinner you would like to attend: Chicago or Minnesota
6:30pm Reception -- 7:00pm
$85.00 per person (tax & gratuity included)
For information on other upcoming wine dinners at Wildfire click here

Great Wine Websites - Chicago Tonight Segment

Are you on the hunt for a particular wine, interesting blogs or want to learn about wine from the comfort of your couch? Here are my recommendations for great wine websites.

Wines for Easter Brunch

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What an adorable Easter Pug!

"We are hosting Easter brunch this year and I was wondering if you can help me with a wine pairing. The main course will be a honey baked ham with sides of honey glazed carrots, potato pancakes and haricot vert. We enjoy both whites and reds and I might well serve one of each. Thanks in advance for any help!" - T. Costello

When it comes to traditional Easter brunch foods, I tend to think of a mix of both sweet and salty dishes very much in line with Mr. Costello's menu. The right wine must balance these elements so you don't want to pick a wine that is too tart or astringent- since it will taste even more sour and bitter once you take a bite of something sweet and you don't want to pick a wine that is too heavy for the same reason.

PROSECCO: I would recommend starting with a Prosecco since it is lower in alcohol than traditional Champagne and the fruity, apricot and peach notes are right in line with a late morning, early afternoon luncheon. You can even mix in some peach puree or orange juice to make refreshing breakfast cocktail. Try the Bisol "Jeio" Brut Prosecco di Valdobbiadene for around $14 per bottle. The Mionetto line is another good option, especially for mixing.

RIESLING: Seven Hills, Washington State - Ham is really salty so the slight fruitiness and honey notes of this wine will provide a nice contrast. The Seven Hills really surprises people - especially those who think they don't like Riesling as this particular one tastes like biting into a fresh green apple. $14

ROSE: Susana Balbo Crios Rose of Malbec - I love this wine because it just screams SUMMER and it would be awesome for a lunchtime meal. The color and flavor reminds me of cranberry juice but not as sweet. Rose is also very flexible when it comes to pairing it with food as you don't have the tannins of red wine to deal with yet the flavor and weight is deeper and richer than a white so it can stand up to heavier dishes with over powering anything. $14 As a side note - a fully colored Malbec would also be quite nice with ham.

NEGROAMARO: Li Veli Passamente Salento - This ripe selection from Southern Italy is soft on tannins and big on fruit. Again - we're contrasting ripe, raisin flavors with the salty component of baked ham. This wine would work equally as well with a leg of lamb. It's quite a show stopper for the price - $11.

GREEK RED: When it comes to lamb, the Greeks do it best so it seems only logical to pair it with a Greek wine. The Boutari Ode is a blend of 50% Cabernet Sauvignon and 50% Agioritiko (eye-your-ree-tea-ko) and is a style that is right in step with other New World wines. If you want something more traditional and not so fruit forward, try the Boutari Nemea which is made from the 100% Agioritiko. Ode is $25 and the Nemea is around $15.

Matzo Ball Soup

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My husband and I did not attend an official Seder this year but I couldn't help but crave the traditional foods enjoyed during the Passover holiday, especially Matzo Ball soup. It's my absolute favorite! I've tried making it in the past but my matzo balls always come out all sorts of wrong. They are either tough and flavorless or mushy and foamy. I've poured through countless recipes and have asked many of my Jewish friends and relatives for advice. Some recommend soda water, others prefer a pinch of nutmeg, then there's the floater vs. sinker issue, how big to make the balls and whether you should boil the balls in plain water or directly in the chicken broth. I was ready to give up and accept my fate that I was never destined to make a good matzo ball soup until someone told me about the Manischewitz Matzo Ball Mix. I'm not a fan of box mixes and I really wanted to show my husband that I could make a good soup from scratch but at this point I figured what the heck? Last night I gave it a whirl and I'm happy to report - I've finally succeeded! The balls were fluffy yet firm with just the right amount of seasoning and they were delicious with my homemade broth. Perfect! If you've been struggling with making a good matzo ball soup - I highly suggest this mix. Now, all I have to do is conquer gefilte fish and brisket.

We enjoyed the soup with a dry Riesling. Often times with chicken soup, I like to use a squeeze of lemon to brighten things up. The lemony flavors of the Riesling did exactly that while cutting through the little bit of fat I left in the soup.

Organic Wines

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Check out Ari Bendersky's international lineup of organic wines on Examiner.com. In fact, be sure to check out Ari's Examiner.com column on a regular basis. He gives great suggestions and advice on affordable as well as splurge worthy wines, where to find them and what to drink them with. Plus, I happen to think he's a super cool guy and nice people don't recommend bad wine.

Buying more of the cheap stuff?

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You're not the only one. More and more consumers are looking for wines under $10. The good news is that retailers and restaurants are responding by stocking more value options which is great for those of us looking for bargains. I believe this will have a positive effect on the business in the long run as we're getting more people to drink wine because having a bottle on the dinner table every night has become more of an affordable reality. Instead of of purchasing one $50 bottle of wine, consumers can get 5 decent selections for $10 a piece.

Of course the bad news is the wine business is just like anything else and if one segment drops, it will have a ripple effect on other areas as this article points out and layoffs and downsizing are never fun. I know some people in the business who feel that with consumers trading down, they may not come back up. The value category also includes a great deal of poorly made wine, especially in the $6 and under segment. Although you can find the occasional $5 shining star, I find the quality improves by leaps and bounds by moving into the $10-$15 category. I'm generally more optimistic as I feel consumers are more inclined to want to discover new varietals, regions, wineries, etc. Those who want to learn and expand their palates and experiences will as wine is just too vast and tempting to stay put in one category. And for the consumer who is perfectly happy sticking with their $5 Pinot Grigio - hey - you're drinking something.