Spectacular dining experience at Entourage Restaurant Downers Grove

Spectacular dining experience at Entourage Restaurant Downers Grove

Couples from our ‘Pour Boys’ wine group dined at the newly opened Entourage Restaurant in Downers Grove. 

This is the same Entourage as in Naperville, operated by the Vai Restauarant Group who also operate nearly adjacent VAI’s that was voted the best Italian restaurant 4 years in a row by Naperville Magazine; 2021, 2022, 2023, and 2024! 

The new Entourage opened three months ago in Downers Grove on Main Street at Burlington, immediately opposite the Metra train station. 

Our dinner was spectacular with delectable entrees, sides and desserts with impeccable service by Nanette and the waitstaff team, hosted by proprietor Anthony Vai. 

Based on my rave recommendations from our earlier experience at Entourage Naperville, all but one of us ordered the Chilean Sea Bass, which everyone thought was over-the-top delicious. Our other diner had the prime filet beefsteak. 

As with our earlier dinner at Entourage Naperville, Miso Marinated Chilean Seabass with Broccolini, Charred Peppers, Shiitake Mushrooms with Black Truffle Risotto, Yuzu and Sake Butter Sauce was out of this world delicious. 

For sides, we had the lobster Mac and Cheese, Pomme Purée, and the lobster bisque, all of which were equally delicious. 

For dinner wine accompaniments we brought from our home cellars, BYOB two favorites, SeaSmoke Chardonnay and a Ciacci Piccolomini d'Aragona Brunello di Montalcino. We supplemented the wine flight from the carefully selected Entourage wine list with two perennial premium labels we know well from Napa producers Plumpjack and Shafer. 

Sea Smoke Santa Rita Hills Chardonnay 2015

I brought this from our home cellar, which actually was from Dan who acquired this from his club allocations. 

Owner Bob Davids collected the top wines of Burgundy and in the mid-to-late 1990s, Davids began planning to produce wines that could equal the finest wines of Burgundy. After years searching the globe for a site with the terroir capable to create such wines, his search ended in the Sta. Rita Hills AVA that appeared to have the perfect microclimate, soils, and exposure to grow world-class Burgundian inspired Chardonnays and Pinot Noirs.

Sta. Rita Hills is the coolest, westernmost sub-region of the larger Santa Ynez Valley appellation within Santa Barbara County. The climate of Sta. Rita Hills is a natural match for Chardonnay and Pinot Noir, thanks to the crisp ocean breezes and well-drained, limestone-rich calcareous soil that allow grapes to ripen evenly, while retaining brisk acidity and harmonious balance.

Davids began planting the Sea Smoke Estate Vineyard in 1999. Just 100 days after Sea Smoke’s inaugural release of their debut 2001 vintage, Sea Smoke Pinot Noir was recognized by Wine Spectator as one of the “Top 100 Wines in the World,” an accomplishment that was repeated by the 2002, 2003 and 2004 vintages. 

Almost a quarter century later, Sea Smoke is recognized as one of the world’s great vineyards, producing wines that regularly receive critical acclaim, such as Forbes calling Sea Smoke “one of, if not the finest, plots in California,” and Wine Enthusiast referring to it as “one of the appellation’s first superstar wineries,” and “most celebrated vineyards.”

The Sea Smoke estate is located on south-facing hillside bluffs with ideal sun exposure to produce grapes with optimum flavor, color and tannin development. The heat of the day is moderated each evening by a marine fog layer (sea “smoke”), which travels up the Santa Ynez River canyon, cooling the vines and providing extended hangtime. This allows the grapes to ripen to perfection, creating wines that are rich, supple and sophisticated.

At nearing a decade, this 2015 Sea Smoke Chardonnay was probably nearing the end of the apex of its drinking window with a few years of cellaring potential remaining, but not likely to improve any further. 

Winemaker notes: “An elegant Chardonnay with aromas of Lychee, honey suckle and grapefruit zest. The wine is complemented by a focused mid-palate of warm croissant, Peach and the refreshing cool climate acidity of our estate vineyard.”

This release was aged sixteen months in 26% new French Oak. 

This release was rated 94 points by Wine Enthusiast

Deep golden honey colored, medium to full bodied, rich, round, expressive fruits with an essence of caramel, almost butterscotch like, accented by the buttery citrus and lychee fruits with hints of apple, melon, subtle peach and melon with a chalky note on the moderate acidic finish. 

RM 93 

https://www.cellartracker.com/wine.asp?iWine=3046103

Plumpjack Reserve Napa Valley Chardonnay 2022

About the only thing that we can agree with CA Gov. Gavin Newsom on is his investment and ownership interest in Plumpjack that he acquired through political benefactor connections, and the wines produced on their quaint estate on Oak Cross Road. 

We’ve visited the estate sitting east of Groth Winery and Vineyards, across from Silver Oak, just off the Silverado Trail in southeast Napa Valley several times over the years. Some of these visits were chronicled in these pages's blogposts - Plumpjack Napa Valley Oakville Cabernet Sauvignon, and  Plumpjack Founders Reserve Cabernet.

We hold a dozen vintages of their Reserve wines dating back to the early 1995, ‘96 and ‘97 vintages, acquired before Newsom gained such notoriety for his buffoonery in politics. 

We had this same label on our earlier visit to Entourage Naperville. I wrote more about our experiences with Plumpjack in that earlier blogpost.

Plumpjack Reserve Napa Valley Chardonnay 2022

This Chardonnay is sourced from grapes grown in two vineyards in Napa Valley – one in the southern Napa Los Carneros appellation near San Pablo Bay, and another in St. Helena in the Central Valley. Just 30 miles apart, Los Carneros can be 10-15° cooler than St. Helena. Due to this difference and other important differences, such as soil type, these two vineyard sites vary significantly in character and expression. When blended, these differences in expression add layer upon layer of flavor to the nose and palate, creating a beautiful and complex Chardonnay.

Winemaker's notes - The 2022 PlumpJack Reserve Chardonnay is a gorgeous, multi-faceted wine. The nose delivers layers of aromas—apple, baked pear, and lemon curd mingle with white peach, apricot, and honeysuckle with a dash of nutmeg and cinnamon just beneath the fruit. The palate is energetic and dynamic, beginning with a rich, mouth-filling texture reminiscent of lemon curd, followed by bright acidity that evokes lemon zest and honey-crisp apples. Finally, the beautiful acidity pulls the wine through the back of the palate, creating a long, structured finish.

Light straw colored, light medium bodied, crisp, tangy citrus with notes of apple and pear with bright acidity on the lingering finish.

RM 89 points. 

https://www.cellartracker.com/wine.asp?iWine=4703905

https://plumpjackwinery.com/

Shafer Red Shoulder Ranch Carneros Chardonnay 2023

Like the Plumpjack, this is also sourced from a site in the Carneros District, from the Shafer Red Shoulder Ranch® estate vineyard.

Winemaker notes: “The 2023 is true to the outstanding vintage with brilliant, elegant aromas and flavors of citrus peel, honeycomb, white flowers, apricot, pineapple, and warm river stone all held together with effortless structure, lithe balance, and brightness that comes from pitch-perfect acidity.”

Very similar to the Plumpjack, light straw colored, medium bodied, slightly smoother and more balanced, a similar taste profile of apple and pear notes accented by citrus sprites with a bright acidity on the finish. 

RM 91 points. 

https://www.cellartracker.com/wine.asp?iWine=5069467

Ciacci Piccolomini d'Aragona Brunello di Montalcino 2013 

Lyle has become the master of Brunello, acquiring a broad collection in his cellar, that he graciously shares with us when we get together. 

This Brunello di Montalcino is from the town of Montalcino located about 70 miles south of Florence with a climate slightly warmer and drier than that of its neighbor, Chianti. Both areas are known for the Sangiovese grape, but Montalcino has its own clone called Brunello. 

The Brunello vineyards surround the village of Montalcino, covering the rolling hills with varying elevations. The valleys with deep deposits of clay that produce wines typically bolder, more concentrated and rich in opulent black fruit. The hillside vineyards produce wines more concentrated in red fruits and floral aromas; these sites reach up to over 1,600 feet and have shallow soils of rocks and shale.

Brunello di Montalcino by law must be aged a minimum of four years, including two years in barrel before release and once released, typically needs more time in bottle for its drinking potential to be fully reached. 

At thirteen years of age, this is likely at the apex of its drinking window, but will no doubt age gracefully for another decade or more. 

Wine Advocate gave this release 96 points. 

Dark ruby colored, medium-to-full bodied, smooth, polished and balanced dried cherry and black fruits with notes of spice, herbs , hints of tar, cedar, anise and dark mocha with subtle oak tones on a moderate, silky tanning finish. 

RM 93 points. 

https://www.cellartracker.com/wine.asp?iWine=2633090

Via’s produce their own desserts in house under the direction of executive chef.

From the broad selection we shared the incredibly delectable Chocolate Heath Bar Crunch Cake - Dark Chocolate Ganache, Toffee Crunch, Whipped Cream, Chocolate Sauce, Caramel Sauce, Seasonal Berries and Cocoa. This was fabulous. We enjoyed it with latte’s and then took the remainder home to enjoy with fresh berries, fresh whipped cream and Linda’s home baked dark chocolate brownies. 

With the dessert course, back at home, we pulled from the cellar this aged 20 Year Tawney Port as an ideal pairing accompaniement. I wrote about this label in detail in a recent blogpost, excerpted below. 

Taylor Fladgage 20 Year Tawney Port

Port is one of the great classic wines of the world. Produced in the Douro Valley of Portugal, a UNESCO cultural site for its historical significance, port, along with Champagne, is the ultimate celebration wine.

Taylor Fladgate is one of the most highly respected producers of aged Tawny Port wines. Their 20 Year Old Tawney is purported to be the most popular 20 Year Old Aged Tawny Port in the United States.

Taylor Fladgate blends its magnificent 20 year old Tawny Ports from its extensive reserves of old cask aged Ports matured in the firm’s cool historic cellars (known as ‘lodges’) in Oporto on Portugal’s Atlantic coast.

The 20 Year Old Tawny Port is fully matured in seasoned oak casks each holding about 630 litres of wine. Over the many years of ageing, the Port wine gradually takes on its characteristic amber ‘tawny’ colour, slowly developing complex mellow flavours and the smooth luscious palate which are the hallmarks of this style of port. In the 20 Year Old tawny, the fruit has mellowed further than in the 10 Year Old, and the spicy, nutty aromas of ageing are more powerful and intense.

This label was awarded 95 points by James Suckling, 94 points by Wine & Spirits, and 93 points by Wine Advocate and Wine Spectator.

James Suckling wrote, “The aromas to this beautiful tawny port are saturated with burnt orange peel, caramel, candied fruit and hints of honey-coated nuts. Full-bodied, very fruity and dense with intense nut and mahogany flavors. Hints of sultanas, chocolate and coffee. Extremely creamy, long and flavorful. Delicious all the way. Better served slightly chilled. (6/2019)”

Wine & Spirits - “A complex and satisfying Tawny, this sits on the cusp of maturity with freshness continuing to infuse its deepening flavors. That freshness arrives in bold scents of orange zest and juicy citrus flavors, while the maturity mellows those flavors into layers of Marcona almond, date and sweet oak-smoke notes. It finishes with a hint of schist in the tannins. For fruit and cheese at the end of the meal. (12/2016) “

Wine Advocate- Robert Parker wrote, back in 1995: "It is my opinion that Taylor's tawny ports are the best of their type. When tasted against other tawnys, they all exhibit more aromatic personalities, greater fruit and ripeness, and a wonderful sweetness and length. Although I find the Thirty-Year-Old Tawny admirable, I prefer the richer, more vibrant Twenty-Year-Old Tawny."

Wine Advocate notes: “On first taste, this was simply Taylor: big, concentrated and serious. Simply filling the mouth on first taste, this shows fine complexity for its age and it does everything else rather brilliantly. Succulent and inviting, it finishes with waves of concentrated flavors. The fruit remains lifted and and it has a bright, transparent feel. It is hard to resist, often seeming like a bit of an overachiever. (MS) (12/2015) “

Producer’s Tasting Notes: “Intense amber tawny colour. Opulent and voluptuous nose of complex spicy, jammy and nutty aromas, hints of orange flower and a fine oakiness coming from the long period of aging in cask. The palate is full of very rich and concentrated flavour and has a long mellow finish.”

Complex and elegant, full, rich, deep, intense long spicy flavors of wild berries, fig, dried apricot and mango with deep nutty notes, spice, caramel, chocolate, and melange of dried fruits.

https://www.taylor.pt/us/port-wine/20-year-old-tawny

https://entouragerestaurant.com/

Wayfarer Chardonnay BYOB at Carnivore & Queen

Wayfarer BYOB and website confusion/conflict at Carnivore & Queen Restaurant Downers Grove

For a Friday night date night, we planned to go to a local neighborhood eaterie, Carnivore & the Queen in adjacent Downers Grove (IL). The last time we were there, we learned it was the last evening in the existing site, that they were premiering opening the expanded adjacent dining room the following evening. So, we were eager to go back and see and try out the 'new' restaurant. 

Even though we know the usual menu, we reviewed the posted on-line menu to plan our evening, and chose two seafood options for our dinner. Exploring our wine pairing options, we checked the on-line published winelist (below) options to pair with our seafood selections.

Seafood selections ...

 

Fresh Baked Northern Walleye and Shrimp

Pan seared Chilean Sea Bass Beurre Blanc Sauce

In light of the very limited options, one Sauvignon Blanc and one Chardonnay, we pulled from our cellar an ultra-premium highly rated recent release Sonoma Chardonnay that we were eager to try and review, to take for an accompaniment, taking into account the prominently displayed posted published Corkage Fee. 

Carnivore & Queen Published Winelist page, copied SIC below:

BBQ Ribs and Big Red at Carnivore & Queen

 BBQ Ribs and Big Red at Carnivore & Queen

Friday night dinner out, we dined at Carnivore & Queen in nearby DG (Downers Grove, IL). We were delighted to learn that the restaurant was soon to take over the adjoining space, thereyby doubling their seating area, but intent on maintain their unique funky bohemian vibe atmosphere. 

Linda and I ordered shared a full rack of the BBQ ribs entree along with the wedge salad. For a starter we had the stuffed mushrooms. 

Everything was delicious, artfully prepared and served, however, the ribs, while delicious, had a bit of spice heat, tasty, but detracting from the wine experience for someone like me who places such a high merit on the wine experience and the food and wine pairing.

From the somewhat limited but carefully selected wine-list, we ordered this small production single vineyard ultra premium select Napa Red. 

Goldschmidt Vineyards Napa Valley Oakville Game Ranch Cabernet Sauvignon 2019

This is from Winemaker Nick Goldschmidt and wife Jolyn, both originally from New Zealand, who spent time living and working in Australia and South America, and now call Sonoma County their home. Goldschmidt and his wife and business partner Yolyn have called Healdsburg, California home since 1990, and their immersion in the wine is a family affair.  There are five Goldschmidt children, all of whom are involved in Goldschmidt Vineyards, whether pitching in during harvest or helping out in the cellar with the winemaking. Two of their daughters, Hilary and Katherine grace Goldschmidt labels in name and with a silouette profile pictured.

We featured Goldschmidt Hilary Napa Oakville Charming Creek Cabernet in these pages in an earlier blogpost.

Daughters Chelsea, Hilary and Katherine have become winemakers under their father’s mentoring. One “daughter” wine, Katherine Cabernet, can be found in many wine departments across the country.

Nick has worked for decades now, in many regions around the world and today closely supervises no less than 16 other vineyards in six countries. Wineries for which he’s worked and consulted are numerous and include but are not limited to: Atlas Peak, Buena Vista, Simi Winery, Clos du Bois, Gary Farrell, William Hill and of courese his own Goldschmidt Vineyards, which was established in 1998.

Goldschmidt’s career officially began in 1982, when he took a research position at New Zealand’s Lincoln University where he graduated with a degree in horticulture, He then did postgraduate work in viticulture and oenology at the Wagga Wagga campus of Charles Stuart University, also in his homeland, and then at Adelaide University, in South Australia, where he was enrolled in the Hickinbotham Roseworthy Wine Science program.

Goldschmidt is involved in several venture around the world where, as mentioned he supervises some 16 other vineyards across six countries. 

Goldschmidt Vineyards focus on and produce Cabernet Sauvignons sourced from two prestigous vineyards in Northern California — Yoeman Vineyard, located on the northeastern slope in the Alexander Valley, and Game Ranch Vineyard, located on old river bottom on the eastern bench of the Silverado Trail. Both showcase the optimum silhouettes of Cabernet Sauvignon from Alexander Valley and Napa Valley.

The Goldschmidt prestigious Game Ranch Vineyard is adjacent and borders the legendary Screaming Eagle property, one of the most sought-after Cabernet Sauvignons from California. At $2,000 per bottle - if you can find any - Screaming Eagle is a special occasion, it not once in a lifetime wine, without question. With the same terroir as the most collectible California Cabernet for a fraction of the price, some consider this one of the hidden treasures in the Oakville District of Napa Valley.

The harsh winter of the vintage didn't impact quality but did produce smaller yields for the 2019s across Napa Valley.  Due to the fires that plagued the 2020 vintage around Napa Valley, there was no 2020 Goldschmidt Game Ranch.  As a result, this limied release small production label is less available than normal resulting in great demand for the 2019 Goldschmidt Game Ranch Oakville Cabernet Sauvignon. 

The Napa Valley Oakville Game Ranch Cabernet Sauvignon vineyard is a 3-acre old vine vineyard on the west side of the Silverado Trail with exceptionally good drainage from the volcanic red clay, with gravelly brown loam producing wines with deep concentration. The classic Oakville wine character highlights the elegant style sourced from only the site’s best fruit. The wine is aged for 30 months in small French barrels.

Only 300 cases of this single-vineyard red are made each year and expect a reduction in availability going forward after the effects of 2019 and 2020.

Winemakers Tasting Note: Vintage 2019 was characterised for exceptional color, one of the darkest seen in the last few years. On the nose this wines  shows profiles of blonde tobacco and blackberry that marries beautifully with hints of vanilla bean. Game Ranch is a  complex wine that requires time to appreciate the subtle layers that you will get with each sip. Round, soft and silky tannins acompany the perfect acidity and structure giving place to an amazing lush finish that only a well-crafted Cabernet can provide

This release was awarded 92 points from Wine Enthusiast.

Dark garnet colored, full bodied, full forward red, black berry and black cherry fruits are accented by notes of anise, mocha, currant, sage, and pain grille, with hints of cedar and mint, with firm tannic texture on a long bright finish. 

RM 92 points. 

https://www.cellartracker.com/wine.asp?iWine=4489489

https://goldschmidtvineyards.com/

https://twitter.com/goldschmidtwine

@goldschmidtwine

Melka CJ Napa Valley Cabernet BYOB at Carnivore & Queen

Phillippe Melka 'CJ' Napa Valley Cabernet BYOB at Carnivore & Queen

We went out to dinner with son Sean and d-in-law Michelle and dined at Carnivore & The Queen in adjacent Downers Grove, IL. I took from our wine cellar BYOB this Napa Valley Red wine to accompany our entree dinner selections - NY Strip Steak and Bone-in Veal Chop. 

 

Closing in on celebrating our grandaughter's, Sean and Michelle's daughter, Lavender's first birthday, this was a fun choice with its whimsical label with the child's hand-prints on the label and foil, as this label is named for and dedicated to the winemakers' two children. 

There's another reason I selected this label, from producer Phillippe Melka, a producer we know well and hold several of his labels across two decades of vintages. Phillippe was the mentor for Eric White of Galena Cellars Vineyards and Winey in Galena, IL, whom we met during our stay in the estate guest house during our getaway holiday week before last.

Philippe and co-proprietors and co-winemaker for Melka Estates, wife, Cherie Melka produce four distinct brands that reflect their philosophy of soil driven wines:  Métisse from Napa Valley, Mekerra from Sonoma Valley, Majestique from sites around the world and CJ, also from Napa Valley.

Both Philippe and Cherie are both academically prepared for their distinctive careers and achievement in winemaking.  Philippe having degrees in Geology, Agronomy and Enology; and Cherie in Microbiology from the US and a diploma in French Studies from the University of Bordeaux III. 

Philippe learned winemaking and vineyard techniques from legendary prestigious estates such as Haut Brion, Chittering Estate, Badio O Coltibuono, the Moueix domains and Dominus.  Cherie was more self-taught as a enologist gaining her wine knowledge from equally impressive estates such as Ridge Vineyards, Beaulieu and Silver Oak Cellars.  Their combined science backgrounds and extensive experience in the industry make them a perfect team in their winemaking endeavors.

The Melka brand started in 1996, when Philippe and Cherie moved back to Napa Valley from France and set out to produce their own brand, despite each working for different wineries.  They started modestly with only two wines in 1996, Métisse and CJ for a total case production of 500.

After years of consulting, Philippe and Cherie opened up Melka Wines, in 1996, celebrating their first vintage of a Bordeaux styled Red Wine labeled Melka Metisse with a total production of 500 cases. Soon after, Melka’s success would eventually lead him to 3 more labels, the Mekerra, Majestique and the first vintage of CJ in 1996, the year Jeremy was born with production of only 200 cases.

Melka Estates started with Philippe and Cherie Melka sourcing fruit for their first two labels, two wines  named in honor of their two children Chloe and Jeremy and Metisse. They have since grown to four collections, CJ (a red blend very approachable in its youth sourced from premium vineyards throughout the Napa Valley), Metisse (a word that means ‘blend of cultures’ with wines from the Napa Valley), Mekerra (from the property they own in Sonoma County) and Majestique (single vineyard wines from outside of the Napa Valley). As a footnote, one quickly realizes the affinity the Melka’s have for the letter ‘M’.

Philippe grew up in Bordeaux, earned his degree in Geology at the University of Bordeaux and later his Master’s degree in Agronomy and Enology. His first wine job was at Château Haut Brion in Bordeaux. His first introduction to the Napa Valley came in 1991 as an intern with Christian Moueix, proprietor of Chateau Petrus in Bordeaux and Dominus in Napa Valley. Philippe came to Dominus to study soils – then spent a few years as a traveling winemaker and ultimately settled in the Napa Valley in 1994.

Melka CJ Napa Valley Cabernet Sauvignon 2004

Cherie earned a degree in Microbiology at Northern Arizona University and worked for a while in pharmaceuticals as a laboratory technician. In 1989, she moved to California and took her first winery job for Paul Draper at Ridge Vineyards where she ran the lab for five years. It was here that she met Philippe who was working the vineyards.

The list of Napa wineries that Philippe has worked with over the years reads like a whose whose list of the valley – Alejandro Bulgheroni Estate, Brand, Bryant Family, Dana Estates, Lail, Hundred Acre and Tusk Estate among many other well-regarded brands.

The vineyards that contribute to the making of Melka wines are sourced from relationships with growers over the 20 years that they’ve been making this wine. Two primary sources of fruit for CJ are Soda Canyon, a unique area in Napa Valley near Oakville with hillside fruit, and Broken Rock has brought more fresh crushed rocks, good acidity and more massive tannins. 

This was a perfect complement to my NY Strip grilled beefsteak and sauteed portabella shiitake mushrooms with red wine reduction, and, the Dark Chocolate Flowerless Torte cake for dessert. 

At eighteen years, the fill level, label and cork were perfect. This was most likely at the apex of its drinking window and profile and will not likely improve with further age, but should last up to another decade.  

This is a blend of 92% Cabernet Sauvignon and 8% Petit Verdot.

This release got 92 points from Wine Spectator.

 Dark inky garnet colored, full bodied, firm, structured, tight, concentrated ripe, rich and lush blackberry and wild berry fruits with pointed notes of gritty eucalyptus cedar notes, black tea, dark mocha and cigar box with firm focused tannins on the finish. 

RM 92 points. 

https://www.cellartracker.com/wine.asp?iWine=283194

https://www.melkaestates.com/

https://twitter.com/MelkaEstates

https://carnivoreandthequeen.com/

Cadence Kitchen DG for great food-wine

Cadence Kitchen DG for great food-wine in trendy casual setting

For a casual midweek dinner we dined at Cadence Kitchen in nearby downtown Downers Grove, (IL). Our kids have been there and gave it high marks so we wanted to check it out. Cadence sits in a delightful park like promenade setting in the block-long condo building immediately opposite the DG Metra train stop. 

Cadence Kitchen is bustling with commuters, local foodies and casual diners and offers a well thought out menu of small plates, sandwiches, salads, sides and 'mains' with a respectable appropriate wine list that also includes WBTG - Wines By The Glass, for each food selection. Its trendy bright and airy with sections by the fireplaces that can be cozy and warm.

We started with their signature Crab Beignets, old bay, jumbo lump crab, and for a main course, the Red Wine Braised Short Rib with smoked gouda polenta and roasted root vegetables. We also ordered a side of their creamed spinach. All were delicious and ideally accentuated by our WBTG accompaniments. 

While the wine list was limited, it offers an appropriate selection of varietals, regions and price points. The full bottles tended to be 'restaurant' pricing (2+ times retail price), but the lower more value priced WBTG were carefully selected so as to provide great QPR - Quality Price Ratio offerings. 

Indeed, my red wine Santa Julia Reserva Malbec from Argentina was a fabulous pairing with the Short Rib entree at a great value, such that if I could find it a local merchant I would run out and buy several bottles for every day casual sipping. 

Linda's selection of the Alsatian Pinot Blanc was an ideal pairing with the Crab and the spinach. I write often in these pages about the merit and importance of effectively pairing the right wine with food thereby amplifying the enjoyment of both.

Santa Julia Reserva Valle de Uco Mendoza Malbec 2019

Santa Julia Reserva Malbec 2019 is from Santa Julia estate vineyards in Valle de Uco, Tunuyán, Central Region, Mendoza, Argentina. Valle de Uco is a viticultural region southwest of Mendoza, in Argentina situated along the Tunuyán River and is considered one of the top wine regions in Mendoza, and all of Argentina. 

Their vineyards sit at 1000 to 1400 meters above sea level with deep sandy loam soils and  a cool temperate micro-climate, and in stony soils on the banks of the Tunuyan river.

The combination of cool climate, heterogeneous soils, and altitudes as high as 1400 meters above sea level, and a rich tradition of grape cultivation, make this region a unique and ideal place with distinguishable terroir for producing wines born at the foot of the Andes Mountains. 

The ideal climate and altitude, along with great sun exposure and low temperatures allowing for ideal long growing season produces grapes with that introduce great concentration of flavor, freshness and marked texture in the wines. 

“Who is Santa Julia?” This is one of the very first wines made by the Zuccardi family is named after Julia Zuccardi. Julia is the only daughter of José Zuccardi, current director of Familia Zuccardi. The family has been making wines since her grandfather planted his first vineyards in Mendoza more than 50 years ago. Ever since, Zuccardi have strived to produce wines that express the uniqueness of their place in the region using practices that show respect for the environment. 

Santa Julia Malbec Reserva 2019 was aged in older French Oak barrels over 3 periods of 10 months before final blend. 

This Santa Julia Malbec Reserva 2019 was rated 93 by James Suckling, 90 by Wine Advocate and Vinous gave it 89 points.

Winemaker's notes: "Dark violet and brilliant purple color. Good complexity in the nose with typical Malbec aromas of ripe fruits such as figs, plums, blackberries and marmaledes. Notes of vanilla, tobacco, coffee and chocolate. Full bodied red wine with sweet tannins, good structure and a long finish." Some complexity in a very approachable style, with bright fruit and a tender texture. 800,000 bottles produced.

Dark garnet inky purple colored, medium-to full-bodied, bright expressive plum and red currant fruits with a notes of floral on a layer of moderate chalk and sprites of tangy spice and hints of oak with fine tannins on the moderate lingering finish. 

RM 90 points.

https://santajulia.com.ar/en/

 

https://twitter.com/SantaJuliaArg

@SantaJuliaARG

 

Dopff & Irion La cuvée Rene Dopff Alsace Pinot Blanc

 

A perfect pairing with the Crab Biegnet was this 100% Pinot Blanc from the historic Alsace region in eastern France near the German border. The producer, the Dopff and Irion families and their estate vineyards can be traced back to the 16th century. The vineyard and Chateau de Riquewihr were constructed in 1549 and were originally owned by the Princes of Wurtemberg, who ruled over the city and its region for five centuries. Today, the village of Riquewihr is dubbed “the pearl of Alsace”.

Dopff & Irion cultivate 140 acres of vines at Riquewihr, which is a large estate relative to the fragmented structure of the vineyards in Alsace with some 60% of producers farming less than one hectare (2.5 acres).

The area around Riquewihr benefits from natural conditions ideally suited for wine grape vines with climate that allows perfectly to slow ripening of the grapes. The diversity of the geological formations makes Alsace one of the most complex wine growing regions in the world. The Vosges mountains to the west minimize the oceanic influence while the famous Schoenenbourg ridge to the north offers protection from the cold north winds.

 

Riquewihr’s vineyards sit on one of the principal geological fractures in Alsace. A broad diversity of soils and subsoils (marl, limestone, gypsum, clay, sandstone) allows for multiple expressions of terroir for producing wines. The experience gained over generations of winegrowers with the vines has resulted in optimally matching the best possible grape variety to the site and its terroir - that expression of place - soil, climate, topology - all elements that manifest in the wine. The result is that Château de Riquewihr produces five A.O.C. Alsace wines, each one made from a specific grape variety sourced from grapes best suited to represent their site of origin.

René Dopff took over Dopff & Irion in 1945. He broke away from the traditional winemaking techniques and turned his focus to the terroir rather than to the grape variety. He divided the vineyard at Château de Riquewihr into four estates, which he re-christened with typically French names: Les Murailles, Les Sorcières, Les Maquisards and Les Amandiers. 

He simplified the branding with clearer labeling, abandoning gothic lettering in favor of simpler more contemporary script. He produced wines, made solely from the four noble grape varieties of Alsace, expressing the terroir that was the soul of the estate with each estate was dedicated to one particular variety.  

René Dopff then promoted his wines to the best tables in France and beyond, gaining representation at the Palais de l’Elysée, the French President’s residence, and for the launch of the luxury liner, “France”.

The Dopff & Irion brand has grown and continues to build on its legacy and historic traditions producing wines from the vines that best exemplify the region. 

Cuvée René Dopff  is produced with the grapes sourced from 200 selected vine-growers and is comprised of 100% Pinot Blanc varietal grape. 

This was pale yellow-gold colored, light medium bodied, round, soft, nicely balanced with fresh notes of fruity citrus, pear, hints of pineapple and white pepper with a moderate spicy acidic finish. 

 

RM 88 points 

 

https://www.cellartracker.com/wine.asp?iWine=3948850 

https://www.dreyfusashby.com/dopff-irion/

 

https://cadencekitchen.co/

 

 

 

 

 

 

 

Parkers Ocean Grill Wine & Dine - Off Tuesday?

Parkers Ocean Grill Wine & Dine - Off Tuesday?

For the actual date of our anniversary, we went to Parker's Ocean Grill in Downers Grove (Illinois) for dinner. They have an extensive winelist selection from which to pair with the cuisine. We both ordered seafood entrees and selected a Napa Chardonnay as an accompaniment. 

We've been to Parker's several times over the years and never noticed until tonight, and not until exiting the premises, that they have an outdoor patio to the rear of the restaurant. Pity, as we would've far preferred to dine outside on a delightful summer evening, had it been offered, or had we even known that the option existed. 

Perhaps it was due to being a Tuesday evening, or not, but both of our entrees were sub-par, bordering on disappointing. I mention Tuesday, as perhaps their ordering/delivering of fresh fish does not occur at the beginning of the week, such that the selections are less fresh than optimal. I've heard that one never orders Sushi in Tokyo on a Monday, as there is no fresh catch on Sundays to supply the freshest of fish for serving on Monday. Perhaps, we were subject to or victims of this same phenomenon? 

In any event, our dinner's were at the least, uninspiring. 

We both had the Lobster/Crab bisque, which was too salty, and diminimous of meat. 

For entrees, Linda ordered the Sesame Crusted Ahi Tuna with Avocado, Wakame, Snap Peas, Daikon, Carrot and Ponzu Sauce. The indication it might be less than optimal was its darkish color of the Ahi. 

I ordered the Wood Roasted Copper River Sockeye Salmon with Roasted Corn & Tomato Salsa, Fingerling Potatoes, Lemon Buerre Blanc Sauce and Chive Oil. While probably prepared properly I would've preferred some sprites of the Beuerre Blanc sauce and less of the red peppers, which weren't in the entree description, unless it was the tomatoes influenced by the roasted corn that infused the flavor into the fish. The only essence of the lemon sauce was in the saturated fingerling potatoes, which would've been better without such, not soaked in it. Pity. 

 With our dinner, we ordered a Plumpjack Reserve Napa Valley Chardonnay, as it was what we presumed would be the best or most complementary pairing with the entrees. 

Plumpjack Napa Valley Chardonnay Reserve 2018

Plumpjack was formed from the partnership of current California Governor Gavin Newsom and composer/philanthropist Gordon Getty. Together, they opened the Plumpjack wine store in San Francisco back in 1992. Pretty much everything Newsom has accomplished in his career is due to the benefactor mentor relationship he has with Getty, whose financial fortunes are the legacy of his father, he is the fourth child of oil tycoon J. Paul Getty. His mother, Ann Rork, was his father's fourth wife. 

We discovered Plumpjack back in the earliest days in the mid-nineties, and we hosted a winemaker dinner with then associate winemaker May Pisor at the Meadowwood resort back in the late nineties.

 During that time we acquired early releases of Plumpjack Estate and Reserve wines, many of which we still hold in our cellar today. Over the years, the Plumpjack brand and portfolio has grown exponentially with the acquisition of several more properties and the development of affiliate brands Cade and Odette.

While we regret that the brand has succumbed to the legacy of politician Governor Newsom, we still hold, but tend not to acquire any more of their wines. Never-the-less, tonight we selected a Plumpjack wine, more due to fond memories of visits to the estate and Winery back in those early days, than our current support for their politics of the brand. We did recently visit Plumpjack during our Napa Valley Wine Experience in 2018. 

The Winery tasting notes for this label release: "The 2018 PlumpJack Chardonnay is packed with the fresh aromas of Meyer lemon, pomelo, green pear, honeysuckle, and orange blossom with a touch of toast and apple cinnamon. The palate is creamy, silky, and bright, giving the sensations of great weight and vibrant freshness. Our Chardonnay grapes are sourced from two vineyards in the Napa Valley – one in Los Carneros and the other in St. Helena. At just 30 miles apart, Los Carneros can be 10 -15 degrees cooler than St Helena. Due to this difference in temperature along with other differences, such as soil type, these two vineyard sites vary greatly in character and expression but add layers and layers of flavor to the nose and palate."  

This was straw colored, medium bodied, crisp and creamy, clean acidity with notes of lemon, pear, hints of buttery oak and a touch of cinnamon spice. 

RM 90 points. 

https://plumpjackwinery.com/

@PlumpJackWinery

https://parkersamerican.com/

Sojourn Napa Oakville Cab for Steak Dinner

Sojourn Napa Valley Oakville Ranch Vineyard Cabernet for Carnivore and Queen Restaurant Steak Dinner

Friday night dinner out with friends and neighbors Mark and Shirley, we dined at Carnivore and the Queen, local Bohemian styled supper club in adjacent Downers Grove. While their wine list is very limited, they had a couple of interesting offerings from which I picked this label. I had brought a bottle just in case but was happy to try one of their features. 

C & Q have an imaginative menu for fine dining and our service from server Jordan was excellent. I had the filet of beef in my customary 'Pittsburgh medium' style and it was prepared perfectly. Linda had the scallops and Shirley had the ribeye steak, all were delectable and also prepared perfectly. Mark had their spectacular signature Walleye fish and chips with their delicious onion rings. 

Carnivore and Queen Walleye fish & chips

Carnivore and Queen scallops

Carnivore and Queen grilled ribeye steak

Carnivore and Queen grilled filet of beef

With his Walleye, Mark drank Schlitz beer, an artifact from my youth as I remember that was my Dad's beer of choice back in the sixties. 

Brewed in the USA since 1849, I remember Schlitz as "the beer that made Milwaukee famous" although the famous branding and tagline were not to be found on the packaging, although its is buried in the text on its website. They state the brew is 'finished with a prime blend of Cascade, Mt. Hood and Williamette (sic) hops. This refreshing icon is for those who appreciate heritage and premium craftsmanship.'

As if lost in the sixties, or not yet caught up to the modern era, their webpages recounting their History were blank .... 

 

Interesting that when you clicked on the Careers tab it took you to Pabst Brewing website. It proudly posted:

"We’re proud. Proud to be one of the few companies that is wholly defined by our audience. Our mission has always been this: make a good beer at a fair price. That’s there when you need a cold 12 ounces at the end of a hard day.'

"America looks wildly different than it did 175 years ago. But beneath it, the same values still ring. We’re still the people who believe we can, and then do. We’re rule breakers and bridge builders. Some of us get up early, some stay up late. But we’re united across race, religion, and whatever the hell else, by a shared set of values: Inclusivity. Freedom. Integrity. Passion. And being true to ourselves."

They're hiring, many sales positions scattered around the US. All the staff or HQ positions are for San Antonio, Texas.  But they made Milwaukee famous. Never-the-less, Schlitz has a Twitter profile, professing to be based in Milwaukee. 

On the dinner and wine ... 

Sojourn Oakville NapaValley Oakville Cabernet Sauvignon 2018

I admit I had never seen or even heard of this label before. Not surprising as only 800 cases were produced by a producer sourcing grapes from contract growers, albeit well known high profile vineyards. 

This is the project/product of Erich Bradley, a founder and Director of Winemaking for Sojourn Cellars. Erich works with exceptional growers to produce distinctive wines that express vineyard and vintage in the bottle. As written in these pages before, so long as these contract sources are stable and long-term, this is a label to pay attention to, otherwise, their sources may change over time and hence there is no concept of terroir or comparative styles from various vintages over time. Notably, this label has been continuously produced since the 2011 vintage.

Sojourn Cellars produce Pinot noir, Chardonnay, and Cabernet Sauvignon wines, all sourced from grower vineyards in high profile, renowned appellations of Sonoma and Napa counties. They produce four different Cabernets, this being their standard base label. The others are all premium priced labels are sourced from high profile named vineyards: Beckstoffer Vineyard Georges III Cabernet Sauvignon, Rutherford, Home Ranch Cuvée Cabernet Sauvignon, Sonoma Valley, and Oakville Ranch Vineyard Cabernet Sauvignon, all rated 95 points or higher. This label was rated 94 points by Wine Enthusiast and 92 points by International Wine Report. 

 

The Sojourn website profile cites, "Bradley is a native of Palo Alto, California, Erich became interested in wine while helping his family develop their vineyard on a small ranch in Sonoma Valley. Erich studied Bio-chemistry at the University of Chicago and Philosophy and Modern European Intellectual History at Cal-Irvine.' Following an initial career as high school teacher and tennis coach, he moved to Sonoma in 1998 and studied winemaking at U Cal-Davis and viticulture at Santa Rosa College. He was also 'mentored' by winemakers Richard Arrowood and David Ramey. He is on the board of directors of the Sonoma Valley Vintners & Growers Association. 

Randy Bennett is listed as Winemaker. He started at Sojourn as Assistant Winemaker in 2008. He is responsible for making all the Sojourn wines and overseeing cellar operations and vineyard management activities. As General Manager, he run day-to-day operations of production, marketing, and business operations.

Randy’s winemaking education was under the tutelage of Thomas Brown and Mike Smith while working in the wine caves of Nicholson Ranch in Sonoma where Thomas and Mike produced wines for Schrader Cellars, Rivers-Marie, Myriad Cellars, Tamber Bey, and Nicholson Ranch.

Before entering the wine business, Randy worked 13 years at Accenture, leading business transformation projects for financial services firms. 

Sojourn have a tasting Salon located just off the Square in downtown Sonoma on Napa Street.

This blend of 2018 Oakville Cabernet Sauvignon is predominantly Oakville Ranch Vineyard fruit from the site located 1,000 to 1,400 elevation above Oakville, facing west over Napa Valley. The site is surrounded by a “who’s who” of neighbors, producers of premium labels, including Dalla Valle, Joseph Phelps’ Bacchus Vineyard, Pedregal, and Maybach. 

Also included in the blend is fruit from two other vineyards along Skellenger Lane. This is 98% berry-sorted Cabernet Sauvignon and 2% Petit Verdot. The final blend was aged 20 months in Darnajou, Bel Air, Jarnac and Taransaud barrels.

Packaged in a premium oversize heavy bottle, this was dark garnet colored, medium full bodied, rich and vibrant blackberry and raspberry fruits accented by tangy acid and flavors of cassis and hints of mocha with lingering moderate tannins. 

 

RM 91 points. 

 

https://www.cellartracker.com/wine.asp?iWine=3956030

 

https://www.sojourncellars.com/

 

https://twitter.com/sojourncellars

 

 @sojourncellars  

 

http://schlitzbrewing.com/

 

https://carnivoreandthequeen.com/

 

https://twitter.com/QueenCarnivore  

@QueenCarnivore

House of Cards Sonoma County Chardonnay 2019

House of Cards Sonoma County Chardonnay 2019

Friday night dining at local eaterie 'Carnivore and the Queen' in Downers Grove, (IL) we feasted on their Friday special Fresh Walleye Fish & Chips. We also ordered our other go-to usual accompaniment, the beefsteak tomatoes with grilled steak. And of course, for the dessert course, Linda had their special of the house signature key lime pie.

From the winelist I ordered this house Chardonnay from Sonoma County, House Of Cards, not to be confused with the substantially more prolific producer of the same name from Western Australia. 

House of Cards Sonoma County Chardonnay 2019

This is crafted by winemaker Tom Hinde, whom I should've recognized, he is one of the most experienced practitioners in the California wine industry with expertise in all aspects of the wine business from vineyard cultivation to winery management and hands-on artisan winemaking. He was instrumental in the success of Yao (Ming's) Family Wines as President and director of winemaking there.

He has worked at several of California’s most acclaimed wineries for more than three decades, most recently as President, CEO and Director of Winemaking for Flowers Vineyard and Winery, a specialty Pinot Noir and Chardonnay producer located on the Sonoma Coast.

Previously, from 1997 to 2005, Tom was General Manager for Kendall-Jackson Wine Estates where he helped develop two famed Napa Valley Cabernet Sauvignon programs as part of the winemaking teams for Lokoya and Cardinale. He also supported the winemaking team at Stonestreet Winery and launched the world-renowned Vérité Estate. For seven years, he was General Manager at La Crema and Hartford Family Winery.

This was a pleasant surprise for a modestly priced WBTG (Wine-by-the-glass) winelist offering, a nice complement to the fish dinner. 

Bright straw colored, light medium bodied, fruit-forward flavors of pear, apple  and hints of citrus lime and wet stone, with notes of minerality and lively acidity to highlight the lingering finish. 

RM 88 points.  

https://www.cellartracker.com/wine.asp?iWine=3970341

https://carnivoreandthequeen.com/

@QueenCarnivore 

 

Reuling Sonoma Chardonnay Seafood Dinner

 Reuling Vineyard Sonoma Coast Chardonnay 2012 with Seabass and Walleye Seafood Dinner

For the second time this week, for our Friday evening 'date night', we dined at Carnivore & The Queen Supper Club to take in their Friday Walleye Fish and Chips Special. We also tried the Seabass seared in white wine butter with shallots and preserved lemons. To accompany our seafood entrees we took BYOB from our cellar this Reuling Sonoma Coast Chardonnay. 

The 'Alterior Motive' locally brewed Beer battered Walleye was superb, even better than the Seabass entree at 1.5 times the price. At $25, it is pricey for 'fish and chips', but worth it. It was complemented by equally superb batter fried onion rings.  

This was the inaugural release of estate bottled Chardonnay from the famous vineyard owned by Tim and Jackie Reuling. It is one of the most lauded vineyards in the region having sourced fruit for notable Chardonnays and Pinot Noirs. 

Timothy and Jackie purchased the 16-acre Reuling property in 1998 and planted 14.4 acres in 2000 to Pinot Noir and Chardonnay. For over a decade, the vineyard was a source for top flight producers including Aubert Wines and Peter Michael Winery. Wines sourced from the property have been awarded as high as 99 points by Robert Parker. 

Joined by winemaker Matt Taylor, they began producing their own label wines. Previously Taylor was winemaker and vineyard manager for Araujo Estates and has worked with Joseph Swan Vineyards and Domaine Dujac. He considers the Reuling Vineyard to be one of the great vineyard sites in California.

The Reuling Vineyard initially gained notoriety by its association wtih Mark Aubert. Aubert grew up in Napa wine country where his parents owned a vineyard. After getting a degree from University of California at Fresno in 1985 he worked at Monticello. His winemaking career was propelled by his association with legendary winemaker Helen Turley. He served a 12-year stint at Peter Michael where he followed Helen Turley and was appointed head winemaker there at 28 years old. Aubert succeeded Turley again several years later at Colgin Cellars. 

 Since then, Aubert has been a winemaking consultant for several prestigious wineries including Sloan, Bryant and Futo. He launched his own brand in 1999 and his vineyard-designated Pinot Noirs and Chardonnays quickly received critical acclaim. Aubert released his own wines with the 2000 vintage crafted from estate and leased vineyards in the Russian River Valley and Sonoma Coast. 

 

 

Reuling Sonoma Coast Vineyard Chardonnay 2012

At eight years of age, this Chardonnay was at its apex and probably at the end of its peak drinking window, not likely to improve, but rather to start to diminish with further aging so its time to drink up. 

Wine Enthusiast gave this release 94 points and a "Cellar Selection" saying "this is one to cellar 2019-2024".

Stephen Tanzer's International Wine Cellar gave it 91 points, Connoisseurs Guide 90 points.

This was straw colored, medium bodied, with an interesting aroma and flavor tone of what I was having trouble characterizing, describing it as corn with hints of smoke. 

Later I read the Cellartracker post by Slywka from Conneticut who is a Certified Sommelier. Lo and behold, he wrote, "Aromas of nut, buttered popcorn, papaya and hint of flowers. Flavors of buttered popcorn, mango, vanilla, mineral and touch of banana. Ends with a buttered popcorn infused finish of 25+ seconds." He pegged what I was struggling to describe, that flavor of 'buttered popcorn". The rest of his tasting note sums it up aptly and well. 

Slywka gave it 93 points. I gave it 90, detracted by the non-fruit corn notes and hints of smoke. RM 90 points. 

https://www.cellartracker.com/wine.asp?iWine=1788461

https://carnivoreandthequeen.com/  

@QueenCarnivore