LUSH: Secret Wine

September 27, 2010 at 9:54 am (Current Events, French Wine, What we are thinking, What we're drinking) (, , , , , , , , )

I love contests. I am fairly competitive, and always love a good game and friendly challenges.  And, if wine is involved, all the better.  Thus, when Ms. Cara of Decant Chicago blog mentioned the Secret Wine contest, I just couldn’t resist.  Exhilarating!

http://en.secret-wine.com/Reglement

The simple rules involved registering as one of the first 85 bloggers, eagerly awaiting 3 bottles of blind wine, and then voting.  At stake, a trip to France! Awesome. I am SO in. And game.

The wine arrived, re-bottled, re-corked, and labeled with ‘Secret Wine’ and a number.  Instructions were to guess the appellation. Just the appellation. Not the grapes, or the year, or the producer.  Seems simple, right?  Not so much.

After completing some very brief research into the host company, Clare de Lune, a French wine PR company, I surmised that the wines are most likely from the regions the company represents in France.  However, even with all that narrowing down and focus, it is still extremely difficult to pick just one. And, yes, I am also well aware that making assumptions when blind tasting is involved is risky business.

The contest is still running, but we have been encouraged to share, in detail, our tasting experience and reasoning process.  Much tasting.  Very fun.  And surprising.

One vote only. Apparently, all guesses thus far are not quite correct. So, the waiting continues while the remaining bloggers catch up and vote. Until then…the wines are still secret.

Read the rest of this entry »

Advertisements

Permalink Leave a Comment

hum, ineeka tea, and a spirited dinner…tonight!

July 27, 2010 at 10:15 am (Current Events, What we are eating, What we're drinking) (, , , , , , , )

TONIGHT, July 27th, 2010.

Kith and Kin will be hosting a 6-course dinner together with The Hum Spirits Company, Rare Tea Cellars and Ineeka Organic Green Tea.

http://thechicagofoodie.com/2010/07/

Tea, botanical spirits and regional American cuisine come together in food and cocktails at Kith & Kin, where the restaurant’s poised to serve a spirited dinner on July 27. Executive Chef David Carrier is teaming up with Adam Seger of HUM Spirits, Rodrick Markus of Rare Tea Cellar, and Shashank Goel of Ineeka Organic Tea to create six courses of HUM- and tea-infused food with cocktails.
The evening will begin with a cocktail reception at 6:30 p.m., followed by dinner at 7:15 p.m. First course is a “Southern Buffet” of pimiento cheese crock, egg salad, biscuits with smoked mullet and wasabi-smoked oysters served with HUM sweet tea, ice cold barley pop beer and Ineeka Organic Green Tea bier.

Second course is a summer soup of chilled jasmine-infused sweet peas poured around lamb carpaccio, mint and toasted Parmesan. Southern Belle is the accompanying beverage made from jasmine tea, HUM botanical spirit and Champagne.

Rod & Reel is the third course, consisting of tea-poached halibut, Pharoah’s Lemon tea hollandaise and tea-blanched asparagus. The plate is paired with Organic Fizz, a blend of Ineeka Green Tea bier, HUM, egg white and Rare Tea Cellar’s Pharoah’s Lemon tea.

Fourth course is Barbecue Kith & Kin Style. The jerk spice-inspired dish features spit-roasted wild boar sausage and stuffed goat with yucca puree, paired with Not Yo Mama’s Colada, made from HUM, pineapple, lime, raw coconut nectar, bitter lemon, ginger, thyme and Comet’s Tail cracked pepper.

The cheese course is dubbed Damn Good Cheese, featuring Asher blue cheese, HUM-infused chutney and grilled bread. The accompanying Fancy Adult Tea is a HUM-spiked Rare Tea Cellar Vintage 2008 Blood Orange Pu-ehr.

An adult Brown Cow float is for dessert, made with housemade tea ice cream, HUM and Ineeka Green Tea bier.

Cost is $65 per person, plus tax and gratuity. Reservations are required and can be made by calling (773) 472-7070.

Permalink Leave a Comment

School of LUSH: Summer courses

July 23, 2010 at 10:15 am (class, Current Events, Our Favorite Things, What we are thinking) (, , , , , , , , , , )

RSVP to kelly@lushwineandspirits.com

SCHOOL OF LUSH:
Class is in session. Get schooled, LUSH style. Our classes are firing up, so check out our course offerings below for a good schoolin’. Plaid skirts are NOT required, but an open mind and palate is. Stay after class for extra tutoring and chat with the geeky squad of Lush lecturers. Come on in to see how Lush does school, a no-nonsense, down to earth wine course that is perfect for those who enjoy drinking wine, eating delicious food, and talking about it. We will taste through a carefully chosen selection of hand-crafted wines designed to demonstrate the simplicity of understanding vino while breaking it down Lush style. Come to our class and find out what wine is all about! Please email or call Kelly (kelly@lushwineandspirits.com, 312.666.6900) to ask questions or reserve your seat in class by credit card. All classes are 6:30-8pm, unless otherwise noted. All classes will be taught at our WEST TOWN location (1412 W. Chicago), unless otherwise noted. *Read the fine type or suffer the consequences! The class in non-refundable, so go all in or not at all. CLASS costs $35. MINIMUM of 10 students.

THE WIDE WORLD OF SAKE — rescheduled, stay tuned!
We are excited to welcome guest lecturer Mason Horowitz to LUSH to talk about all things sake! Mason works for Joto Sake, one of the premier sake importers to the United States. Joto is Japanese for ‘highest level’ and it quite aptly describes Joto’s producers as well as their aspirations as their importer. Joto’s breweries could also be described as jizake, or ‘local.’ They are located in different regions of Japan, produce their sake in small batches and primarily use locally raised rice. They have unique stories and contrasting flavors and styles. Joto makes a point to not only select the finest breweries, but also put an emphasis on educating the public on the oft-misunderstood sake. Join us as Mason takes us through the ins and outs of this delicious rice beverage and snag a bottle or two for your next BYO sushi excursion.

AUSTRALIAN WINE 101 — Sunday, August 1st

There is more to Australian wine than meets the eye. Between the mass-produced world of Yellow Tail and the cult-status stylings of Penfolds and Ben Glaetzer lies a whole world of terroir-specific, hand-crafted, artisinal wines that you don’t hear much about. Shiraz is the big name grape, but Australia also puts out some of the finest New World riesling, cabernet, chardonnay, grenache, and semillon. Australia is also a treasure-trove of experimentation: you’ll find such grapes as zinfandel, albarino, verdelho, pinot gris, and gamay being planted. There is much to know in terms of regions too: Barossa Valley might be the most famous, but the regions of Australia offer a case study in different climates and landscapes. From Hunter Valley to Margaret River, Adelaide to McClaren Vale, there are distinct regional differences around the country. The wines of Australia have gotten a reputation as being flashy and chock full of alcohol and fruit, but they can also display finesse, elegance, and a distinct expression of place and variety.

AMERICAN WHISKEY — Sunday, August 22nd
Scotch has certainly earned its spot at the top of the whisk(e)y hierarchy, with centuries of distillation and tradition, but American whiskey is nipping at its heels. Right now, if you haven’t noticed, there is a bit of an aged American whiskey shortage. No one knew ten — or even five — years ago that these spirits would be so popular! Bourbon and Rye are taking center stage in the American cocktail Renaissance, along with being many connoisseurs’ sippers of choice. We are also seeing incredible innovation — ‘single malts’ from Oregon and Colorado, wheat whiskey from Kentucky, and small batch ‘four grain’ bourbon from upstate New York, among others. It is an exciting time to be making and drinking American Whiskey, and there is much to know. We’ll go through the history of our homegrown spirits, how they’re made, and how best to drink them (this will be the most fun part!). Jump on the bandwagon, and discover what all the fuss is about.

VINOS DE JEREZ — Thursday, August 26th
The ultimate wine geek wine, Sherry — aka ‘Vinos de Jerez’ — is one of the most (if not THE most) misunderstood beverages on the planet. When I say Sherry, you think of something that Grandma drank or Mom added to her cooking. But there’s another side to these wines that the Spanish cognoscenti has been trying to tell us about for years. In the multitude of sherry types and styles lays a plethora of mind-blowing, meal-matching, and palate-pleasing wines. Slightly fortified, with varying degrees of oxidation caused by the mysterious and elusive yeast film called flor, vinos de Jerez are perhaps the most unique and site-specific wines made. Trust us on this one. This class will open you up to a whole world of wines you never knew existed.

*CUSTOMIZE your own class. Bring some friends…pick a date and a course topic. Email kelly@lushwineandspirits.com to find out more details.

Permalink Leave a Comment

LUSH & Mollydooker Blending Seminar and Pig Roast

July 23, 2010 at 10:08 am (Current Events, Our Favorite Things, Special Events, What we are eating, What we're drinking) (, , , , , , , , , , , , , , )

RSVP to kelly@lushwineandspirits.com.
LUSH University Village
hosts MOLLYDOOKER Winery
‘Blend a Hand’ Seminar

MOLLYDOOKER (Aussie for left hander),  is a cheeky, fabulous winery in McClaren Vale, Australia, under the brilliant hands of Sarah and Sparky Marquis.  This dynamic duo is a remarkable husband/wife team that loves what they do and have fun doing it, and make wines that definitely exhibit that passion.  Wines are crafted with the ‘wow’ factor in mind, and each bottle is totally intent on shaking things up a bit.  Sparky created a specialized watering program and an entire new measuring system to better translate the science behind the big flavor punch and luscious textures of the Mollydooker wines.  Let’s get a bit messy and wild…

LUSH adores the punchy labels and indulgent wines of Mollydooker, and sent out a big, loud invitation to Sarah and Sparky to come on by, in person, and hang with the Lushes.  It is an incredible honor to welcome Sarah and Sparky to the shop to not only share their wines with us, but also to teach us some of the secrets to blending great wine. This seminar is totally hands-on and folks will have the opportunity to actually blend their own wines under Sarah and Sparky’s guidance. So, join LUSH for a crash course seminar in blending (tasting, drinking, and nibbling) with Sparky.  There will, of course, be plenty of  wine to sip on.  AND, in true LUSHified style, with will be throwing down and hosting a 4 course PIG ROAST, as well. Expect yummy, wine-friendly food (the menu will be all along the lines of meatmeatmeat and finger-licking good barbecue on the grill with all the fixins’). This seminar is going to be crazy fun and super informative, as well as tasty, and we really want y’all to come play with us! Shake up your routine, blend your own wine, and love learning.  EAT.  DRINK. Grab a few friends, your mom, or a hot date and get on down with Mollydooker.  This is education the fun way…casual, interactive, and extremely delicious. Reservations are required, and registration will close on July 31st.  $75 inclusive of tax and tip. Please RSVP immediately to kelly@lushwineandspirits.com.

DETAILS:
Wednesday, August 11th, 2010
6pm – 8:30pm

Open to 100 guests, $75 each [inclusive of tax & tip]

LUSH University Village
1257 South Halsted
Chicago, IL 60607
312.738.1900

Permalink Leave a Comment

Green Tea Meets Ginger Meets Beer–Happiness Ensues: Tasting Ineeka’s Organic Green Tea Bier

June 3, 2010 at 1:51 pm (Beer, Current Events, Geek, Our Favorite Things, Special Events, What we are thinking, What we're drinking) (, , , , , , , , , )

by Rachael Thompson

I have to admit to being a little perplexed when we got our first batch
of Ineeka beer in at Lush–I knew Ineeka as  the locally based company whose tea we
sell in the shop– now they were making beer? My confusion grew when I saw
“Product of Holland” stamped on the beer bottles–so Ineeka
was making Dutch beer? Was Ineeka Dutch? Had they always been Dutch? Eeek! Confusions! Read the rest of this entry »

Permalink Leave a Comment

Province ‘Esporao Wine Dinner’

May 7, 2010 at 3:42 pm (Current Events, Our Favorite Things, Special Events, What we are eating, What we're drinking) (, , , , , , )

province | Herdade do Esporão

Wines from Alentejo, Portugal

Monday, May 24th,  2010

6pm

Join province and Wine-O-Rama for an exciting dinner featuring the wines of Herade do Esporão in Portugal.  Located in the heart of Alentjo region, 180 Km east of Lisbon, in Reguengos de Monsaraz, the Herdade do Esporão produces high quality wines and olive oils. Chef Zweiban is proud to welcome a special guest from the winery for a five course dinner featuring seasonal dishes thoughtfully paired with the wide range of  wines from Herado do Esporão.

Ms. Rachel at LUSH is a serious supporter of Esporao wines and will be rocking it out with Randy Zweiban, the Province crew and winery folk.  All wines will be available to purchase at LUSH West Town or LUSH University Village. Read the rest of this entry »

Permalink Leave a Comment

West Town Tavern ‘Esporao Wine Dinner’

May 7, 2010 at 3:03 pm (Current Events, Our Favorite Things, What we are eating, What we're drinking) (, , , , , , , )

HERADO DO ESPORÃO WINE DINNER AT WEST TOWN TAVERN
Sunday, May 23, 2010

For more information click here

Join West Town Tavern and Wine-O-Rama for an exclusive dinner featuring the wines of Herade do Esporão in Portugal.  Located in the heart of Alentjo region, 180 Km east of Lisbon, in Reguengos de Monsaraz, the Herdade do Esporão produces high quality wines and olive oils. West Town Tavern is proud to welcome a special guest from the winery for a five course dinner featuring creations from Chef Susan Goss carefully matched to the wines of Herado do Esporão.

Ms. Rachel at LUSH is a serious supporter of Esporao wines and will be rocking it out with the West Town Tavern crew and winery folk.  All wines will be available to purchase at LUSH West Town. Read the rest of this entry »

Permalink Leave a Comment

What to do while moving. [What to drink, rather].

May 6, 2010 at 1:55 pm (Current Events, Geek, Travel, What we are thinking, What we're drinking) (, , , , , , , )

by erin

For people sound of body, brain, and spirit, moving from one domicile to another is an activity that inspires the worst feelings imaginable: dread, preemptive exhaustion, crabbiness, irritability, and leg cramping. Okay, maybe the leg cramping happens after moving. Go eat a banana, girl! Read the rest of this entry »

Permalink Leave a Comment

Pappy Van Winkle Cocktail Dinner & Pairing

April 23, 2010 at 4:35 pm (Current Events, Our Favorite Things, Special Events, What we are eating, What we're drinking) (, , , , , , , , , , , )

Old Pappy Van Winkle Bourbon

Whiskey Dinner

Thursday, April 22nd, 2010

hosted by LUSH

with Julian Van Winkle

Appetizer:

Assorted charcuterie, craft cheeses, olives, pickled vegetables, jams, crusty bread

Cocktail: Americana

1 oz. Pappy Van Winkle 10 year 90 proof

½ oz. Campari

¾ oz. Punt e Mes Sweet Vermouth

Regan’s Orange bitters

Topped with bubbly &  orange oil

Read the rest of this entry »

Permalink Leave a Comment

« Previous page · Next page »