Things I heart, take 6

January 26, 2010 at 10:13 am (Our Favorite Things, What we are thinking, What we're drinking) (, , , , , , , , , )

Posted by Kelly

Wow, only take 6, huh?  Sorry everyone, there are plenty of things that I’ve hearted in the past few months, I just haven’t written about them I suppose.  Either way, here I am, falling madly in love with this wine.  It’s the 2006 Melusine Lyra Gruner Veltliner from winemaker Marion Ebner.  I mean, really, this is gruner?  Heck yeah!

Let’s being with the story of the winemaker Marion Ebner.  She grew up in Vienna and knew early on that she was interested in winemaking.  She enrolled in school just for that – which I should mention is not that common.  Most winemakers in Austria are born in in to the wine business…and most are guys.  When she was 16, she landed an internship with a great winery in Austria and worked under winemaker Fritz Wieninger (whose wines are also delicious, may I add). She went on to work in a wine shop (awesome) and the the marketing side of wine while gathering some resources.  She made a deal to cultivate some grapes in the Kamptal region and began producing the first small amount of the wonderful Melusine.  The Melusine is not like other Gruner Veltliners – it’s a lot fuller bodied and has so much complexity, you’ll probably be thinking about it still 45 minutes after you taste it.  The press quickly caught on to this small production wine, and with each vintage she gained more and more respect.

Now I’m sitting here drinking, er, tasting, the ’06 which is just utterly fantastic.  As I mentioned before, it’s a fuller bodied gruner that sees some oak (French).  I could just smell this wine all day long.  If Melusine was made in to a perfume, that would be my scent. The nose is full of pineapple, citrus and white stone fruit (sweet apples anyone?).  The palate is lush and complex with fresh fruit and a creaminess that is balanced by a beautiful acidity.

Only 222 bottles were brought in to the US and if I had the funds, I’d be buying a lot of this.  However, lucky for you, we still have a little left…and if you get to West Town in the next day or so, we’ll still have some open to taste.

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LUSH Interview: 10 Questions with Fernando Beteta

March 25, 2009 at 9:14 am (Interviews, Travel, What we are eating, What we are thinking, What we're drinking) (, , , , , , , , , , , , , , , , , )

LUSH Interview, 10 Questions with…

Fernando Beteta,

Sommelier and Manager of NoMi at the Park Hyatt

NOMI
At the Park Hyatt Hotel
800 N. Michigan Avenue
Chicago, IL 60611
(312) 239-4030

BIO: So, this kid knows a thing or two about wine…and food. When Fernando speaks of his mom’s cooking, he is evoking the essence of real freakin’ authentic Guatemalan food. But, he has traveled extensively, sampling language, culture, food and beverage from the east and west, as well as the middle, up and down. Mr. Beteta is graced with an advanced palate, a good nose, and a charming personality. His wine and menu pairing is quite lovely and he is absolutely adept at pulling off such a prestigious and demanding position at NoMi. Fernando has dashing good looks and a rockin’ collection of awards, including 3 editions of ‘Best Young Sommelier Midwest’ by L’Ordre Mondial Des Gourmets Degustateurs Chaine Des Rotisseurs and is officially a ‘Rising Star’, although we think his star quite high enough at the moment. Wanna meet us at NoMi for a glass of wine?

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Restocking my cabinet.

February 27, 2009 at 12:43 pm (What we are thinking, What we're drinking) (, , , , , , , , , )

I have been thinking a lot lately about something very, very sad: my liquor cabinet. I have fallen into a rut, and it’s been a few weeks since I’ve made some hefty purchases to keep myself in good spirits [tee hee!] back at the ol’ apartment. Now, I know that I spend most of my days in the world’s best walk-in wine cave [aka 1257 South Halsted], but when I need a glass of Nero d’Avola at two in the morning, I can’t full well come to LUSH and get my fix. Not without getting stopped by the police for trespassing, anyway.

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