LUSH: Staff Picks 2009, Veterans

December 23, 2009 at 10:53 am (Current Events, Geek, Our Favorite Things) (, , , , , , , , , , , , , , , , , , , , , )

Get your GEEK on: LUSH Staff Picks – The Veterans
Our favorite wines of the year are a moment captured by a sip, a sigh, a wisp of pure delight…these wines are what we crave, what excites us right now. In an ever evolving world of imbibing, this is the snapshot of the best hits of 2009. Read the rest of this entry »

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Things I heart, take 5

October 7, 2009 at 5:28 pm (Our Favorite Things, What we are thinking, What we're drinking) (, , , , , )

2005 Domain Guiberateau Chenin Blanc, Samur, Loire Valley, France
Oh Guiberateau, how I heart thee!  Now that I’ve conquered the correct pronunciation of your name (well, by my American standards anyway), I can completely, whole-heartedly love you.  I’ve loved you, sweet, sweet bottle, since we met a few months ago, and just had the chance to try you again for a tasting we were doing.  Yep, I still heart you, wonderful wine, even more so!  So wierd yet so delicious.  The nose is so great and beautiful and smells like rocks with a touch of honey.  The palate shows a soft fruit, graphite and slate with a lingering minerally finish that has a hint of lime.  It paired great with the talipa I did not cook but did enjoy last night.  Suprisingly, there is still some left for me tonight, so while I’m hard at work, I’ll be dreaming of that half-full bottle of this delightful wine.

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BYOB: Ciao Amore

October 2, 2009 at 9:45 am (BYOB, Current Events, What we are eating) (, , , , , , , , , , )

Dear reader, I cannot express to you how lovely it is for me to discover a new BYOB restaurant–particularly when it is right between the store and my house. And so it is with a fair bit of enthusiasm that I left Ciao Amore last night. Read the rest of this entry »

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Things I Heart, Take 4

August 12, 2009 at 9:35 am (BYOB, Our Favorite Things, What we're drinking) (, , , , , , )

Hmm, so many new things how can I ever choose?  Well, the thing that I really heart most today would definitely have to be the 2002 Domaine Huet Vouvray Petillant Brut.  Holy crap that is good!  I had the pleasure of drinking it at one of my favorite BYOBs, Home Bistro in Boystown, last Sunday with great friends.  We opened it at the beginning of the meal and of course I was excited, but after sniffing then tasting, I was even more excited.  Such an amazing sparkling wine.  Beautiful in the glass with a golden color and tiny bubbles.  Aromatic and vibrant on the nose.  Honey and lemon really came out on the palate with a great minerality that I love heart.  It also has a great acidity which is probably why it also went so well at our Fried Chicken and Bubbles event last week.

My suggestion is to grab a bottle of this and drink it.  Sharing is optional.

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French Wine Class: Session One

March 9, 2009 at 3:36 pm (class, French Wine) (, , , , , , , , , , )

Last night we taught the first in our series of three classes on French wine. The focus of the first class was the wines of Alsace, Loire, Languedoc, and the Madiran. These are some of my favorite regions in all of France (hell, all of the world!). So many delicious wines, different terroirs, and exciting winemakers. We chose to group these regions together because of some similarities in winemaking mentality and aesthetics. These are smaller regions, for the most part (okay, the Loire Valley is about 700 miles long!), with the best producers being small, family owned wineries. A lot of these producers are proponents of non-interventionist and biodynamic winemaking, really fulfilling the legacy of terroir so painstakingly implemented by the AOC system. Read the rest of this entry »

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Didier Dagueneau

October 7, 2008 at 1:16 am (Current Events, Uncategorized) (, , , , )

One of our favorite winemakers, Didier Dagueneau, has recently died in a flying accident.

Back in April, I wrote a little blurb on him for a LUSH email. I had yet to try any of his wines, but was super excited about his winemaking style and the idea of his wines. I’ll reprint it here, just to give you a little background.

Read the rest of this entry »

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