Magnificent Dinner at Alinea Kitchen Table

Magnificent Dinner at Michelin 3-Star Alinea Kitchen Table in Chicago

When we closed the business transaction, selling the company and bringing to an end my tenure as CEO, and the next to latest chapter of my storied career in enterprise software, I reserved the Kitchen Table at legendary 3 Michelin Star Alinea Restaurant in Chicago for a celebration dinner. 

Linda and I were joined by son Ryan and d-in-law Michelle, daughter Erin, while husband, son-in-law Johnny was traveling with their two sons to pick up a new car out of state, and son Alec, while d-in-law Viviana was in Connecticut for another special family event. 

Alinea is the only Michelin 3-Star restaurant in the midwest and founder, luminary chef Grant Achatz actually has four (stars) taking into account another star for his second restaurant, Next. 

Achatz, recognized for his contributions to 'molecular gastronomy' or progressive cuisine was featured on a Netflix episode of The Chef's Table.

Achatz' culinary career started working in his parents' diner restaurant in St. Clair, Michigan as a teenager before studying at The Culinary Institute of America in Hyde Park, New York. Following graduation in 1994, Achatz landed a position at iconic Charlie Trotter's in Chicago, then moved on to Thomas Keller's highly acclaimed The French Laundry, in Yountville, Napa Valley, California. There he eventually rose to the position of sous chef. 

Achatz moved to Chicago in 2001 to become Executive Chef at Mobile four-star Trio in suburban Evanston, earning a coveted fifth star from Mobil, becoming one of just 13 restaurants so honored at the time.

Achatz opened Alinea in 2005, which has become universally recognized for its innovative approach to modern cuisine, having been named the Best Restaurant in the World by Elite Traveler, the Best Restaurant in North America by The World’s 50 Best Restaurants, and the Best Restaurant in the U.S. by Gourmet and Business Insider. 

Alinea is one of only 14 restaurants in the U.S. to earn the coveted Michelin 3-Star rating. It has also won James Beard Awards for Outstanding Restaurant in the U.S., Outstanding Service in the U.S., and Outstanding Chef in the U.S.

The Kitchen Table is Alinea's premier dining experience, so named as it is adjacent the working kitchen, seating just six, and with its proximity, actually provides incredible entertainment, dinner and a show, watching the choreography of the bee-hive of activity of the chef culinary crew.

The Kitchen Table View

Tonight's Kitchen Table Menu

The other Alinea dining experiences are The Gallery, which combines "fine dining with experimental moments," and The Salon, which offers "a multi-course tasting menu," and the most intimate offering. The three distinct experiences each offer rotating menus that are preset, and mix art, pop-culture and food. 

Its impossible to capture and describe the magnificent experience that is Alinea. Each of the ten dinner courses is an extravaganza of sensory overload, with the presentation, the service, the accompanying music, the accompanying wine pairing, and of course, the food, with its distinctive presentation and sensational explosion of tastes.

For our special dinner, we ordered the Alinea Wine Pairing, their top tier selection of wines matched to each dinner course. I've written often in these pages about the amplifying impact of properly pairing the right food and wine thereby accentuating the enjoyment and experience of each. There was no debate that to optimize the Alinea experience warranted opting for their premier wine pairing as well. 

It was tempting to select wines from their winelist, its thirty-seven pages featuring many of our favorite wines as well as bucket list wines that we've been wanting to try. In the end, experiencing the chef's selection of wine paired to each course was as much a part of the experience as either the wine or the food - not to be missed! 

Everything was spectacular - service, food, wine, presentation, ambiance, the pairing, the Alinea experience. A memorable experience not to be missed!

 The dinner courses and their associated wines:

Krug "Grande"
170Eme Edition
Champagne

Golden Osetra
Caviar, Caper, Lemon, Onion,
Egg, Brioche

Domaines Ott Chateau Romassan
Mourvedre Blend
Bandol Provence Rose'
2021

Trampoline Papillote
Rouille Turbot Bouillabaisse
Scallop Nicoise

Heads & Tails -
Shrimp w/ White Peppercorn
White Sesame & White Miso w/Coriander
Chili Bun

Chateau Musar
Bekaa Valley Lebanon
Obaidah & Merwah Blend 2014

 

Hot Potato - Cold Potato
Black Truffle & Parmesan

Potinet-Ampieu "Charmes"
Mersault 1Er Cru Burgundy
Chardonnay 2014

COLLAR
Cobia Collar with Mango, Pine,
Uni and Candy Cap Tofu -
Chateau d'YQuem Sauterne Bordeaux 2019

We then were lead into the kitchen to experience the intricate preparation and consumption of the next course, "Spiral", featuring Caramel Apple Pie with Pecan and melted Raclette cheese accompanied with a specially prepared smoked Texas Rye Whiskey Michigan Apple Cider Liquor Sour. 

 

And, when we returned to our table, the Alinea Kitchen Table has been transformed into an elegant dining setting, where upon we were served the remaining courses. 

Squab
Potpourri, Pear, Foie Gras, Angre-Doux

Sine Qua Non
"Esto No Es Una Salida"
Santa Rita Hills
Grenache

2009

Explosion
Black Truffle, Romaine, Parmesan

Somellier presenting
Chateau Pichon Baron
Pauillac Bordeaux
2009

"Chipped"
Waygu, Bechamel, Bresaola

 

Then, once again, the Alinea Kitchen Table was transformed for the final course. We adjusted our seating to the two sides of the table while the linens and table centerpieces were replaced with an large acrylic sheet that became the platform to showcase the preparation and presentation of the dessert course. 

Dessert Wine
D'Oliveiras
Boal Frasqueira Madera Port
1977
(Bottled 2022)

And finally - the famous Alinea helium filled taffy green apple sugar balloons ... 

https://www.alinearestaurant.com/

Steady State & Walls Curiositas

Josh Phelps Grounded Steady State & Walls Curiositas Big Reds with grilled tomahawk ribeye beefsteak dinner

Dearest friends Eric and Cathy stayed with us passing through the area and we prepared a gala dinner with grilled tomahawk ribeye beefsteaks with mushroom sauce, baked potatoes and sweet potatoes, wedge salads and desserts. 

For a wine accompaniment pairing, we pulled from the cellar two hearty big red wines from the same 2015 vintage, one from Napa Valley, and one from Washington State Columbia Valley, for a mini-horizontal tasting; Walls Curiositas, and Grounded Wine Company Steady State Red Blend.

Ground Wine Company Steady State Napa Valley Red Wine 2015

Winemaker Chris Phelps and his son Josh work from their Napa Valley work space adjacent to a coffee store in the town of St. Helena.  They meld contrasting styles and approaches to synergistically punctuate their emerging, growing presence in the California and West Coast wine scene.

Chris Phelps is a well known winemaker, terroir-driven producer of super premium Cabernet Sauvignon wines from specific and illustrious plot of grapes across Napa Valley. Son Josh Phelps, a native of Napa Valley, is a millennial winemaker with a launched his own new brand called Grounded Wine Co. in 2015. Josh has developed the ability to produce high QPR - (quality price ratio) affordable every day drinking wines ($15 to $20) from grapes sourced from distinctive growers and locations across California and the northwest states. Both father and son each own their own companies; both work to enhance their mutual capabilities.

As a relatively new name among the category's leading wines Winemaker Josh Phelps and his Grounded Wine Co. produce a diversified portfolio of whimsically named wines from across the western states, "Grounded in heritage, grounded in soil, grounded in simplicity". Josh Phelps' Grounded wines are a testament to Josh’s connections with growers throughout his home state and the broader west coast. Phelps new releases from growing regions in Washington State, Oregon, Napa and Paso Robles. 

While he strives to produce wines priced to be accessible to younger wine drinkers, don’t discount low priced wines from a young winemaker. If he continues to release wines as good as Phelps’ early releases, this is a winemaker and label you’ll want to follow. 

The Grounded collection consists of:

• "Grounded" California Cabernet Sauvignon and a California Sauvignon Blanc, "Grounded in heritage, grounded in soil, grounded in simplicity." Grounded wines by Josh Phelps are a testament to Josh’s connections with growers throughout his home state and the broader west coast.
• "Land Form", a Pinot Noir from Oregon Willamette Valley, Landform is a reaffirmation of Josh's commitment to creating wines that evoke a sense of place.
• "Collusion" Washington State Columbia Valley Cabernet Sauvignon, his Washington-based project, focused on prohibition and the rich history of West Cost vintners; a tribute to those who kept the wine industry alive by any means.
• "Space Age" California Central Coast Rosé
• "Public Radio" a Grenache based Red Blend, a tribute to the call sign on the front label was that of Josh’s late grandfather who was an avid amateur radio enthusiast.
  
• and this, his 'premium' label,"Steady State".

Grounded Wine Company Steady State Red Wine 2015  

This is the initial inaugural release of this Bordeaux blend, from Grounded Wine Co. an extraordinary Red Blend that might be considered his flagship label. Josh explains the name of this wine this way: "If a system is in a steady state, then the recently observed behavior of the system will continue into the future. The concept for this Cabernet Sauvignon pays homage to growing up in the Napa Valley and learning from its traditions." Phelps fermented this Cabernet in steel, and left the juice on the skin for three weeks before aging it in French oak barrels, 40 percent of which were new. The result is a lively Cabernet with red and dark fruit flavors underscored by a bramble note.

This is sourced from several of Napa Valley’s well known growers and vineyard sites. 

I found this at a local merchant with its simple label but expensive ultra-premium packaging with extra heavy glass, deep bung, and quality capsule, and grabbed every bottle available. I wish I could go back and get more. Watch for it and get some if you can. This shows much higher than its pricepoint and provides significant QPR - quality price ratio. 

This is a blend Bordeaux varietals, 73% Cabernet Sauvignon, 8% Malbec, 7% Cabernet Franc, 6% Merlot, and 6% Petit Verdot. It is sourced from vineyards in Rutherford, Oakville, Saint Helena, and Yountville.

This was rated 93 points by Wine Spectrum, and 91 points by Wine Enthusiast.

Deep ruby garnet colored, medium-full bodied, full, round, forward bright expressive but nicely balanced and integrated aromatic black and red fruits highlighted by notes of cola, dark mocha chocolate, tobacco and hints of graphite and expresso with bright acidity and lush gripping but approachable tannins on a long finish. 

RM 93 points. 

https://www.cellartracker.com/wine.asp?iWine=2871211

https://www.groundedwineco.com/

Walls Curiositas Red Mountain Cabernet

Walls Winery Curiositas Columbia Valley Red Mountain Cabernet Sauvignon 2015

With Mike Martin, Owner Walls Vineyards

For this special dinner,, we open this special label to pair with the grilled tomahawk dinner Linda prepared for the occasion. 

We discovered and acquired this wine during our visit to the producer during our recent Walla Walla Wine Experience. It was our favorite of the portfolio of wines tasted with Mike Martin, owner/producer Walls Vineyards and Winery.

This is 100% Cabernet Sauvignon from the Red Mountain AVA in central Washington but it tastes more like an old World Bordeaux than a fruit forward fruit bomb from Napa - with its refined, polished and elegant style.

As I wrote in an earlier blogpost almost four years ago to the day, this was my favorite of the flight that we tasted at the winery. Of course I tend to favor Bordeaux varietals  but I found this especially appealing.

The fruit for this is sourced from the Obelisco Vineyard on the higher slopes of the Red Mountain AVA. The vines get increased exposure to the sun and are planted in higher density to further stress the grapes. The result is a wine of great complexity but one that is elegant and lush, yet subtle with tones the winemaker describes as possessing 'freshness that evokes a Margaux-styled fragrant' Cabernet'.

While  I grabbed a case of this to serve with grilled steak, it is so approachable, this is suited for  elegant but casual sipping. It was great leading up to dinner and with the salad course, yet it stood up well and was an ideal accompaniment to the beef tenderloin. 

From my Walls Winery producer visit report:

The Walls Curiositas Red Mountain Cabernet 2015

2015 Curiositas is an elegant, complex and lush, yet subtle, wine. Its tone of freshness evokes a Margaux-styled fragrant Cabernet Sauvignon.

Sourced from the Obelisco Vineyard, high in the Red Mountain AVA where the vines get full exposure to all the elements.

“It is beautifully situated, with more vines doing less work, and planted with higher density,” says winemaker Ali. “It lends itself to complexity so how could we not take advantage of that?”

Bright garnet ruby colored, it was medium bodied and did not have a firm gripping backbone structure expected watching the glycerine legs cling to the glass, the polished elegant tannins were so smooth and silky that it made for enticing casual sipping - bright red and black fruits accented by notes of creme de cassis, spice, tobacco leaf and subtle vanilla and oak. Jeb Dunnuck of Robert Parker's Wine Advocate talks about its 'well-integrated tannins, solid grip, coupled with a swath of fresh acidity that delivers muscular structure' but then talks about it being 'light footed through the long finish'.

RM 92 points.

Jeb Dunnuck, Robert Parker's Wine Advocate gave this  “Editor’s Choice" and rated it "Extraordinary (95-100 pts.) "

331 Cases were produced.

https://www.cellartracker.com/wine.asp?iWine=2965947

https://www.thewallsvineyards.com/

Paring California Red Bordeaux Blend 2016

The Paring California Red Bordeaux Blend 2016

This wine is from Jonata Winery in Santa Barbara County by Winemaker Matt Dees. He says this wine is made from the vineyard blocks that are "either too young or don't fit into the vintage style of the highly acclaimed JONATA and The Hilt wines from Santa Barbara County".

I seem to recall I first tasted this wine with Jared Gelband, wine director at Italian Village in Chicago, but admit I don't have it in my records. 

I wrote in more detail by Matt Dees Winemaker and Jonata Winery in a recent blogpost back in December, 2022 - Jonata Winery "Todos Everyone" Syrah.

 https://unwindwine.blogspot.com/2022/12/jonata-winery-todos-everyone-syrah.html

The Paring portfolio consists of six wines, three reds, this Red Blend, a Syrah and a Pinot Noir, and two whites, a Sauvignon Blanc and a Chardonnay, and one in-between, a pale pink Rosé of Pinot Noir, that is actually 100% Pinot Noir, salmon colored rosé.

When he's not working with The Paring, Matt can be found making the wines for its big sister wineries- JONATA and The Hilt. Interesting branding features a simple paring knife on the otherwise plain label.

They write about this venture, "Matt comes to wine with an untethered philosophy, a mindset embodied in The Paring. At the core of these wines one finds a wide-ranging exploration of style, vineyards and blending." 

The Paring California Red Bordeaux Blend 2016

Winemaker notes for this release: "This Cabernet-inspired blend displays classic notes of cassis, tobacco and chocolate. Focused fruit and shapely tannins shine as hallmarks of what we've come to expect from the sandy soils and slightly cooler climate of our outstanding vineyard sites." 

It is a Bordeaux blend of 50% Cabernet Sauvignon, 20%, Merlot, 20%, Cabernet Franc and 10%, Petit Verdot, attributed to the California AVA. It was aged in French oak, 55% new and 45% neutral, for 22 months. Coopers include Taransaud, Sylvain, Bel Air and Dejarnac.

This was awarded 93 Points by Jeb Dunnuck, jebdunnuck.com, and 90 Points by Antonio Galloni Vinous.

Jeb Dunnuck wrote in his review, "concentrated, remarkably pure, elegant Bordeaux blend that has building tannins and a great, great finish. It tastes like it costs three times the price.”

Winemaker's Notes: "Utterly fascinating nose mixing lifted black fruit, savory green herbs and dark notes of grilled bread, espresso and anise. Fills the palate with bright red fruit and black plum. A constant play between sweet and savory. Gentle and dusty tannins lead the way into an incredibly long and precise finish. Mulberry sweetness and a wonderful tension between tannic structure and bright acidity. Balanced and refined, a study in elegance."

This was Ruby colored, medium bodied, bright vibrant expressive fruits of dark berry, plum and cherry fruits with  notes of leather, spice, cassis, earth, herbs and cedar with moderate tannins on the lingering finish. This was suitable for a pizza and some artisan cheeses for casual weekend sipping.

RM 89 points. 

https://www.cellartracker.com/wine.asp?iWine=3412921

https://www.theparing.com/

Stag's Leap Napa Chardonnay at McCormick & Schmicks

Stag's Leap Napa Valley Chardonnay at McCormick & Schmicks

Friday night dinner out, we dined at McCormick & Schmick in nearby Oak Brook Terrace (IL). 

Seeking seafood for a healthy dinner, we selected a classic Napa Chardonnay as an accompaniment. 

I was hoping for a Sole or similar delicate white fish, preferably in a Meunière or Beurre Blanc sauce, but the entree on offer had a pretzel crust and a mustard sauce. Hence, I opted for the Whiskey Glazed Salmon with Colcannon Potato Cake and Irish Whiskey Hollandaise on a bed of spinach. 

Linda chose the 10 Greens Chopped Salad with Bacon, Blue Cheese Crumbles, Olives and Tomatoes with baked Salmon. 

This classic Napa Valley Chardonny is from Stags’ Leap Winery, within the acclaimed Stags Leap District of Napa Valley, one of the oldest wine estates in the region, established in 1893. Stag's Leap sources grapes from their 80-acres of estate vineyards and from quality-focused growers.

Christophe Paubert is Winemaker and General Manager at Stags’ Leap Winery. His career has spanned the industry from sales to winemaking, and his impressive background includes positions at legendary Chateau d’Yquem and Grand Cru Classe' producer Gruaud-Larose in Bordeaux, as well as projects in Chile, Spain and Washington State. Eventually, the terroir of Stags’ Leap drew him to California and his current position.

The 2020 season was far from the typical harvest season. With a warm, dry winter, then rain and cooler weather that didn’t arrive until the end of March turning to a mild spring. Workers in the vineyards and winery were subjected to extensive safety protocols due to the Covid-19 pandemic. 

Summer brought cool mornings and warm days, but then harvest was interrupted by wildfires across California, which came as the harvest began. Stag's Leap were fortunate that none of their vineyards were impacted by the active fires.

Stag's Leap Napa Valley Chardonnay 2020

The grapes for this Napa Valley Chardonnay were sourced from the cooler southern appellations within Napa Valley, where fog from the San Pablo Bay helps cool the vineyards throughout the growing season, allowing for ideal preservation of freshness and acidity. 

The majority of the fruit came from the Carneros AVA which provides citrus, mineral, and crisp apple notes, with a smaller percentage coming from the Oak Knoll AVA, which contributes more tropical and stone fruit characteristics. These vineyards consistently produce Chardonnay ideal for the Stag's Leap style of winemaking with fresh fruit flavors and bright acidity and vibrancy.

The white wine showed a fine vintage year, while the red wine harvest proved to be one of the most challenging in history. The resulting 2020 wines were of high quality with concentrated flavors and excellent acidity, especially for varieties like Chardonnay.

This is 100% Chardonnay fermented and aged in 25% stainless steel, 25% new oak and 50% neutral oak barrels for 7 months.

This label was awarded 94points by Rebecca Murphy of WineReviewOnline.com.

Light straw colored, medium bodied, crisp, bright, clean, dried herbs with mineral and floral accents predominant over the subtle citrus and pear fruits. 

RM 90 points.

https://www.cellartracker.com/wine.asp?iWine=4177139

https://www.mccormickandschmicks.com/

https://twitter.com/McandSchmicks  

@McandSchmicks

Santo Ciello Naperville - unique wine dine experience

 Santo Ciello Restaurant in Naperville - a unique imaginative wine dine experience

We dined at Santo Ciello in Naperville (IL), atop the Indigo Hotel overlooking downtown Naperville and the DuPage River. Several friends and all our kids have been there and gave it a thumbs up. 

The menu and cuisine is a bit eclectic and funky, and the ambiance and atmosphere has a jive to it.

As their website proclaims: "The inspiration for our food lies within the idea of a “globally inspired kitchen.” This means staying true to our midwest roots while extending our vision to other countries & cultures. We source our ingredients responsibly by seeking out local purveyors, aiming to be sustainable and seasonal whenever mother nature allows. We also strive to provide the highest quality of freshness in all aspects of our creations."

The highlight of Santo Ciello may be its setting with riverfront window seating offering views overlooking the river and downtown Naperville and its RiverWalk that are spectacular. 

Santo Ciello interior dining room
seating

I have to say, the experience exceeded my expectations with a delicious dinner and wonderful wine and food pairing. 

Once again, as earlier in the week, we took advantage of Restaurant Week Chicago and their special menu dinner offering. The special feature provided one of two starters, to share, one each of three entree choices, and one of two desserts to share. 

We chose for our selections the Roasted curried cauliflower with cucumber-cilantro raita, spiced honey and mint, and the Chicken Bao, teriyaki chicken, kimchi aioli, pickled carrot, fresno chili, sesame and cilantro.

For entree selections amongst us we chose all three of the entree selections on offer:

• Gnocchi & Short Rib,  chicken stock beurre monté, pickled fennel & fresno chili
  
  
  
  
  
  
  
• Atlantic Corvina, carrot ginger puree, bok choy, edamame, seasonal pickles, togarashi vinaigrette, rice chicharron
  
  
  
• Roasted 1/2 Chicken, free-range chicken, creamed collard green, charred okra, chimichurri, sweet potatoes
  
  
  
  

For dessert both couples ordered the Seasonal Sorbet which was an imaginative Guava and Blackberry.

On first view, the wine-list is limited, sparse and eclectic, with a couple offerings in each wine category delineated by wine style. In each category there is from one to nearly a dozen offerings. 

The wine categories are, such as for the whites: 

• Light + Crisp/ Mineral-Driven
• Aromatic + Expressive
• Round + Textured

And for the reds: 

• Elegant + Floral for a selection of Pinot Noirs
• Structured + Earthy for a broad diverse selection of varietals including Tempranillo, Malbec, GSM (Grenache, Syrah, Mourvedre), Gamay, Grenache, Garnacha, Cabernet Franc, Nebbiolo, Syrah, Sangiovese and Red Blends, and,
  
• Bold + Spicy for Cabernet Sauvignon and Cabernet Blends, a Syrah, a Zinfandel, Cabernet Franc-Merlot, and assorted Red Blends.

There are also awine category selections

• Bubbles + Skin Contact + Pink Matter for Sparkling wines, and,
• Before + After Dinner for after or before dinner wine selections.

While initially perhaps confusing, once you get the approach its imaginative, helpful and useful. In the end, its challenging in that if you're offering but one or a few selections for a category, picking the right labels need be done with care. For example, I was initially put off when as is so often the case, my first wine choice was not available, from a selection of but two Bordeaux labels. But in the end we had a delightful wine that paired perfectly with our food that was a great selection for the category.

For our wine selections I was wanting from the winelist Chateau Lassegue '12, Bordeaux, Cabernet Franc-Merlot, especially since it was available by the glass or by the bottle, which allowed us to try multiple wines. Unfortunately, it was not available. This seems to happen to me very often, where from a broad selection of choices, I will pick the one, or the two or even three choices that are not available. 

Beyond that label, I was interested in these interesting, imaginative labels:

• Mocali '15 / Brunello di Montalcino / Sangiovese
• Chateau La Peyre '15 / Bordeaux / Cabernet Blend, and the
• Domaine Corbis '19 / Cornas / Syrah 

I was also very intrigued with and hoping to try the Matthiasson, “Linda Vista Vineyard”, '21 / Napa Valley / Chardonnay. Our group opted for a Red, but I'll look forward to coming back and trying this label sometime in the future! 

 In the end, we selected the 2019 Domaine Courbis "Champelrose" Cornas Syrah which proved to be delightful. 

Domaine Courbis "Champelrose" Cornas Northern Rhone Syrah 2019

This is 100% Syrah from the Cornas appellation in the Northern Rhone river valley. Established in 1938, Cornas designated wines are only reds made solely from the Syrah grape. A contributing factor to their style is the distinctive terroir with its granitic soil and that the Syrah based wines are made traditionally and often spend two years in oak. The result is strong and powerful wines, a style we like a lot. Other Northern Rhone wine appellations that feature Syrah are St Joseph, Hermitage and Côte-Rôtie, with Cornas being a cross between them, but typically with slightly less finesse.

The Cornas appellation is small comprising a mere 370 acres. It is located south of St Joseph on the west side of the Rhone river. The name “Cornas” comes from an old Celtic dialect term, meaning “burnt land”, reflecting the fact that the steep terraces there, facing south, have temperatures that are significantly higher than those in Hermitage, which is just five miles away.

The soils of Cornas are a combination of limestone and granite, which are ideally suited to the Syrah grape, producing reds that result in a style somewhere between those of Hermitage and Côte-Rôtie which are strong and powerful wines, with forward acidity and a robust, rustic style with prominent tannins. 

Domaine Courbis has been in existence in the Courbis family with the estate dating back to the 16th century. Recently, the brothers Dominique and Laurent Courbis succeeded their father, Maurice, in the early 1990s. Since then they have established themselves as leaders of the modern school of winemaking in St Joseph and Cornas. The Courbis brothers produce some of the most compelling examples of St. Joseph and Cornas being made today. The Courbis style might be summarized as offering wines filled with intense aromas and concentrated fruit with great purity and length.

The Domaine Courbis estate covers 80 acres divided as follows: 20 in Cornas; twelve in St Joseph Blanc; 45 acres are of St Joseph Red, and 2 1/2 acres are Syrah Vin de Pays de l’Ardèche. The vineyards all face south and east on the slopes in the communes of Châteaubourg, Glun and Cornas. 

The wines are aged in barriques, some new and the rest up to three years old and they are bottled between 18 months and two years after harvest. 

This Cornas Champelrose cuvée label is 100% Syrah sourced from various vineyard parcels across the Courbis domaine, mostly from vines near the base of Cornas slope. They are blended to produce a wine ready for near term drinking upon release. It is subjected to 3 weeks of vatting to extract as much color and flavor as possible, then aged entirely in casks that are a mix of 25% new; 20% one year; and 55% 2-3 years of age for a barrel-aging for a period is 12 months. The wine is assembled in tank and aged for four more months before bottling, 

Dark purple garnet colored, medium-full bodied, with vibrant expressive intense concentrated sweet dark blackberry and black raspberry fruits accented by spice, black pepper, notes of violet floral, smoky minerals with bold acidity on a big long moderate tannin laced finish. 

RM 92 points.

This was awarded 93-95 points by Josh Raynolds, Vinous.com

https://www.cellartracker.com/wine.asp?iWine=3735604

https://www.vins-courbis-rhone.com/ 

https://www.stcielo.com/

Morton's Restaurant Week Special with HourGlass HGIII Proprietary Red

 Morton's Restaurant Week Special with HourGlass HGIII Proprietary Red

We took advantage of Chicago Restaurant Week, an annual 17-day celebration of the city’s award-winning culinary scene where more than 300 of the city’s top restaurants feature special dinner offerings to introduce patrons to their experience of a near-endless array of cuisines. This is the sixteenth year for Restaurant Week Chicago.

We dined at Morton's Steakhouse in Naperville, "The Steakhouse", one of our favorite fine dining sites, so close and convenient to home. We dined there earlier this winter for another wonderful exquisite wine dinner experience.

The dinner special offered a starter, an entree, an accompaniment and a dessert at a price fixe. Even at the Restaurant Week special, with a moderate wine selection, our dinner for two still cost $300. Never-the-less, it was a delightful evening out with perfect food and wine pairing.

Our selections for dinner, a Morton's Wedge and a Ceasar Salad, six ounce petit filets, mine done prepared perfectly, Pittsburgh style, mashed potatoes, sauteed cream spinach, and for dessert, creme brulee. 

For our wine pairing we selected this Napa Valley Proprietary Red from Hourglass.

Hourglass "HGIII" Napa Valley Proprietary Red Blend 2019 

We discovered this label dining at the trendy stylish RH Restoration Hardware rooftop restaurant in Oak Brook recently when I posted this tasting review. This big bold complex round fruit forward red blend was a perfect pairing with our filet beefsteaks. As I write often in these pages, an ideal pairing of food and wine amplifies the enjoyment of both for an optimal dining experience.

This proprietary red blend is from Napa Valley Hourglass, who have been producing ultra premium super high-scoring Cabernet Sauvignon and Merlot since their inaugural release in 1997. The estate sits at the northern center of Napa Valley and consists of two vineyards focused on Bordeaux varietals. 

Hourglass wines are crafted by veteran Napa Valley winemaker Tony Biagi who gained notoriety working at some of the Valley's elite wineries including Duckhorn, Paraduxx, Plumpjack, and Cade, where he was founding Winemaker before joining Hourglass. 

Biagi is a sixth generation Californian whose first memories of wine go back to his father making small amounts of wine in his garage. He earned a degree in Fermentation Sciences at U.C. Davis in 1995 before working for the listed well-known estates, then joining Hourglass in 2012.

HG III is Hourglass' proprietary red blend second label produced exclusively from the Napa Valley. Biagi has made a name for himself with the critically acclaimed Hourglass wines, known for elegant tannin structure, rich mouthfeel, layers of silky textural depth and harmonious balance of richness and acidity. Biagi says: “I want my wines to be rich, but if that’s all they are they become one dimensional and monotonous,” he outlines. Writes a leading pundit, "HG III delivers a big, rich, powerful red blend, but always impeccably balanced. A real showstopper, even better with a good decant".

The 2019 HG III harmoniously combines 75% Merlot, 20% Cabernet Sauvignon and 5% Petite Syrah sourced from the Hourglass Blueline Estate vineyard and a select few top-of-the-line vineyards.

This is a somewhat unconventional blend, the core trio of varieties all offer distinctive characteristics yet harmony to the final blend: Merlot leads with finesse and approachability, Cabernet Sauvignon elevates with  structure and polish, and Petite Syrah grounds the blend with what one pundit calls 'gravitas and bass'. 

The 2019 vintage was aged 16 months in a combination of new and seasoned French oak, contributing to its multilayered complexity and smooth tannins.

Winemaker Notes: “The 2019 vintage for HGIII is a knockout – an unequivocal example of how this expansive, rich and deeply textured wine over delivers. Tony’s ingenious blend, the core trio of varieties all offer distinction and harmony to the final blend: Merlot leads with finesse and approachability, Cabernet Sauvignon elevates with structure and polish, and Petite Syrah grounds the blend with gravitas and bass. With red and black currant forming the aromatic core, dried herb and fennel are their verdant, savory counterparts. A ripe juicy frame of dark sour and red cherry mingles with inky black cassis laced with fine streaks of dark Belgian chocolate. Undeniably approachable now, and yet with the structure, density, and complexity for great ageability.”

This was rated 94 Points by Master Sommelier Kevin Vogt, and 92 points by Jeb Dunnuck.

We enjoyed this so much during that RH experience, I went home and went on-line and snatched up all the remaining bottles in stock at Binny's, our Chicagoland wine superstore. 

Bright garnet colored with hues of purple, medium full bodied, elegant, polished, full round forward,  nicely integrated briary blackberry and ripe plum fruits with notes of mocha dark chocolate, clove spice, hints of vanilla, and delicate floral, with a balanced long finish combining slightly chalky tannins. 

RM 93 points.

https://www.cellartracker.com/wine.asp?iWine=4011906

https://www.hourglasswines.com/product/2019-Hourglass-HGIII

https://www.hourglasswines.com/

https://www.mortons.com/

https://twitter.com/Mortons 

@Mortons

 

Château Léoville-Barton 1986

Château Léoville-Barton Grand Cru Classé Saint-Julien Bordeaux 1986

Following the gala tasting at the UGCB (Union des Grands Crus de Bordeaux (UGCB)), annual release tour in Chicago this week unveiling/showcasing their 2020 vintage release wines, I was inspired to reach into the cellar for a vintage Bordeaux Grand Cru Classe. 

Linda prepared an exquisite mushroom sauce for a New York grilled beefsteak, served with mashed potatoes and a Maryland Crab Cake following a wedge salad. 

The Union is the association of 130 members of the top premier estates from the most prestigious Bordeaux appellations. 

I just met the always friendly and delightful Lilian Barton-Sartorius from Château Léoville-Barton at the tasting this week and enjoying sharing with her that I'd just picked up a shipment of a recent vintage release for our cellar. 

Lilian Barton-Sartorius - Château
Leoville and Langoa Barton

We toured the grounds and vineyards at the estate during our visit to Saint Julien back in 2019. 

Tonight, this proved to be an extraordinary, perfect wine and food pairing that complemented and amplified both. I write often in these pages about such a pairing, when properly done will indeed attenuate the enjoyment of both the food and the accompanying wine. 

Château Léoville-Barton Saint Julien Bordeaux 1986

I recently purchased several bottles of a recent release of this label and was replenishing my stock and came across several bottles from the OWC (original wood case) from the acquisition upon release of this vintage label. 

The 1986 release was much heralded and highly acclaimed but also noted to a vintage to lay down for long term aging. That said, I'm not sure holding 36 years was ideal and was a bit concerned about the state of this wine, despite its known provenance, having been in our cellar since release. 

Two of the bottles appeared to be in perfect condition with proper fill level, foil and labels as one would best hope for, given their age. This one bottle had a soiled label and a lesser fill level due to some seepage over the years that was a cause for alarm. The cork extracted intact using an ahso two pronged cork puller, although it was a bit saturated and showed signed of seepage. 

What a relief to get aromas of fruit and appropriate positive accents, and good color as I decanted the wine. Even with the slightly deteriorated cork and evidence of prior seepage this bottle was still very much approachable and within its acceptable if not most desired drinking window! 

Alas, this is the joy of having a deep wine cellar with many vintages across which to compare, over time, even across the decades!  

My Cellartracker records indicate we have more than a dozen vintages of this label dating back to this vintage and the iconic 1982 and 1981 vintage, which we're still holding as birth-year wines for son Ryan and daughter Erin.

After three hours of settling prior to pouring, the wine showed exceptionally. 

Dark garnet colored, medium to full bodied, complex yet nicely balanced and full round flavors of black berry and black currant fruits accented by very nice notes of all spice, tobacco and savory sprites of mushroom with hints of pain grille and touch of anise and cedar with smooth polished tannins on a delightful lingering finish - a perfect, almost magical match to the savory sauce accenting our grilled beefsteak. 

RM 94 points. 

https://www.cellartracker.com/wine.asp?iWine=17295

After tasting, and writing this up the morning after, I checked the reviews of critics and pundits and was delighted to see this post by Decanter as recently as May of 2019, "Anthony Barton had been running Léoville Barton for three years at this point, but in 1986 - the year that his uncle Ronald died (after a tenure that had begun back in 1924) - it passed fully into his ownership. Huge tannins are still evident in this wine. It was pretty backward and unforgiving for many years but it showed incredibly well during this tasting and is definitely ready to be enjoyed. It displays tons of liquorice and blackcurrant, exotic spice notes and a swagger through the finish. (JA)  (5/2019)". 

They gave it 97 points! 

And, Robert Parker last wrote of this release in March of 2012 about a tasting he did in November 2011, "Tasted with Anthony Barton at the Saint Julien restaurant, this behemoth of a wine is definitely starting to pump on cylinders. As before, it needs considerable decanting, but it unfurls beautifully in the glass to reveal blackberry, dark plums, a touch of sandalwood and warm gravel. Coming direct from the property, there is a touch more fruit compared to other bottles. The palate is medium-bodied with great depth and breadth: less masculine than before, mellowing nicely with layers of lifted blackberry, plum, wild strawberry and cedar that leads to an extraordinarily long finish. There is a sense of harmony and composure to this wine that makes it utterly beguiling. Top class. Tasted November 2011. (NM)  (3/2012)"

He awarded it 94 points in  Robert Parker's Wine Advocate.

Finally, Jancis Robinson cited similar notes in her tasting review back in 2008, " Still young-looking and – young-smelling. Very full and rich nose. Opulent. Slightly dusty. Even more robust than most other vintages. 17.5/20 points (JR) (1/2008)."

I will look forward to taking this label to our annual OTBN, Open That Bottle Night wine tasting to share with my fellow 'Pour Boys' wine group when we next meet in Charleston, the last Saturday next month. This is unless I find a more appropriate bottle to share, since I've already done this one! Can't wait to see what we present that night to the group. Stay tuned. 

https://unwindwine.blogspot.com/2023/01/ugcb-2020-vintage-release-tour-chicago.html

https://www.leoville-barton.com/

https://twitter.com/bartonwine

@Bartonwine