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Twisted Oak is a small winery in the Sierra Foothills.  Everyone knows there are some great, old-vine zins hidden in the hills, but looking for Spanish and Portuguese grape varieties is not the first thing people on their mind.  Twisted Oak is a different type of winery.  Our Chicago location recently hosted Boy (yeah, that is his name), to review the odd assortment of wines from the winery.  Verdelho from the United States is not the go to wine for most people , but Twisted Oak does an excellent job of letting the grape shine.  Simple, clean, and refreshing wine a nice line of minerality.  The “Spaniard” is their flagship wine.  It is a blend of Tempranillo, Graciano, and Garnacha.  Trust me when you bring it to a dinner party, no one is going to be disappointed.  It shows it’s tempranillo heritage, but it is not your father’s Rioja.  Dense and earthy, this is a new world wine.  Please listen to Boy as he discusses Twisted Oak and let us know if you have any comments!

Summer is finally here and everyone is enjoying the great outdoors. What goes great with summer sunshine?  White wine, of course.  Every year there are a million articles published showing what the new “hot” wine everyone will be drinking.  We thought we would chime in with what wines are being enjoyed on the patio at the Intercontinental Chicago location.  Dusted Valley Viognier-  only 450 cases are made of this stunning wine.  New world viognier has a reputation for resembling the little fruit cup your Mom used to send to school with you.  But when it is done right, the minerals shine just as in the Rhone.  Bright and crisp with apricot and white peach on the finish.    1997 Iron Horse Brut-  Bubbles and patios seem to go hand-in-hand.  The perfect firework watching wine.  While everything Iron Horse does is generally very good, this wine really shows what sparkling in California can achieve with a little practice.  Check out the “Wedding Cuvee” for special occasions.  Twisted Oak Verdelho-  Surprising little wine.  At first we thought it would be something we would have to talk people into trying.  It is on a flight as well.  It quickly became one of our most popular whites.  Portuguese in origin, this grape has found a home in the Sierra Foothills with Twisted Oak.  It has the aroma of white flowers and is very subtle at first.  The finish on the wine brings on acidity and crispness often associated with sauvignon blanc.  Very versatile wine.   We still have quite a few people drinking red, but the patio is dominated by white wine.  At night, as the cool breeze blows off the lake, a few glasses of Eola Hills Pinot Noir from Oregon can be found as well.  Personally, I find a nice balance with the Garretson “Celeidh” Rose from Sonoma.  A dark rose, this Syrah, Mouvedre, and Grenache wine bridges the gap between red and white nicely.       �

Recently, one of our wine manager, Shara Bauer, from the Chicago Intercontinental location visited Gary Miller at his winery.  Sometimes it is good to take a first-hand look at the innovations and new developments taking place in wine country.  Take a look at the interview on our newest ENO podcast.  Shara spent a few days touring wineries in Napa and Sonoma after passing her Level II Court of Masters Exam in San Francisco.  She spent a little time talking to Gary about his newest wine, “The Works,” his Syrah, Grenache, and Mourvedre blend.  She also stopped by Nalle in Sonoma for a different type of Zinfandel.  While most producers are happy with the over-the-top zin, Doug Nalle quietly makes a Bordeaux-style zinfandel that hovers in the 13-14% alcohol range.  Closing her whirlwind tour, she stopped at Terra Valentine and Robert Sinskey in Napa.  On opposite sides of the valley, Sinskey concentrates on fruit sourced from the Carneros region and Stag’s Leap while Terra Valentine makes a line of Cabernet Sauvignon from Spring Mountain.  Shoot us a comment letting us know your favorite spots to visit when your in wine country.  Next week we’ll have an update on Washington and Oregon from two other wine managers visiting wine country. �

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As you look through the wine lists at the different ENO locations, you will notice quitea few organic and biodynamic wine producers.  Does it always make a better wine?  Ibelieve it is our obligation to do as little damage to our environment as possible.However ,my gravitation towards grape growers and winemakers with the same outlook has happened quite by accident.  I never ask before tasting a wine, but it seems to be a theme once I have already decided it deserves a place on our Chicago list.  If two ines offer a similar flavor profile and price, I would naturally choose the more environmentally friendly wine. We are also finding a growing number of our guests asking for wines made in an environmentally friendly fashion.  But before everyone runs out to buy a bottle of “organic” wine, remember it is just as easy to make a bad wine while practicing sustainable farming. Let us know your thoughts!

The Intercontinental Chicago ENO recently added Katherine Anne Confections to our chocolates flights.  Katherine is based here in Chicago.  We currently carry a Vanilla Caramel, Hazelnut Truffle, and a Citrus Truffle.  The Caramel has been an instant hit.  We have paired it with our Ferreira 10 Year tawny port.  For the adventurous, we encourage pairing the caramel with Montaudon Brut Champagne.  Instant love.  Trust us.  Like biting into a candy apple at an orchard.  The acidity of the champagne and the sweetness of the caramel combine for an incredibly long lasting finish.   �

The recent article in Wine Spectator has brought quite a few requests for Italian whites.  Of course the white wine most often seen and consumed from Italy is the rather uninspiring Santa Margharita.  With so many other obvious gems, there is no reason to waste time on such overpriced, uninspired wine.  Here are a few suggestions for great summer whites from Italy-

 Vie di Romans “Ciampagnis Vieris” Chardonnay- an unoaked gem from Fruili.  They leave the wine on the lees for 2 years to develop a creamy, yet crisp Chardonnay.  Our Chicago location is currently pouring the 1998.  Yes, the 1998!  Most guests cannot believe it is unoaked.  They also do an oaked version.  It is left in oak for an extended period so the oak actually fades to the background and plays a supporting role instead of dominating the taste. 

Pojer & Sandri Sauvignon Blanc- Unique because it also can age well.  It develops a nice nuttiness after a few years.

Radikon “Oslavje”- The ultimate in unusual wine and not for the faint of heart.  A blend of Chardonnay, Pinot Grigio, and Sauvignon Blanc, this wine is a stunner.  Be ready for the unusual because it is unfined, unfiltered, and uses no sulfur to preserve it.  It is cloudy and dominated by a cider and apple/orange juice aroma and flavor.  Did I mention it also comes in a 500 ml bottle?  As I said, it is not for anyone looking for a buttery California Chardonnay.  Try pairing it with crab cakes for a unique and perfect pairing.

Elena Walch Gewurztraminer- A bone dry Gewurztraminer from Varner Walch.  Crips minerals match the exotic nose of the wine.  Perfect for the patio or with creamy cheeses.  

Italian whites are found in a wide range of prices and unusual grape varieties.  Step beyond the pinot grigio and chardonnay to experience some truly passionate winemaking.   

Gary Miller, former chef turned winemaker, returned to Chicago this week to pour his wines for our Friday afternoon crowd.  Gary took the time to answer a few questions with our Wine Director, Jen Koch, as well.  With the snow falling, we featured Gary’s Pinot Noir, Syrah, and port in a unique, fight-off-the-chill flight.  We are seeing more Chicagoans turn to the rich Syrahs from California and Washington this winter.  Is it the bitter cold and snow or are people turning to Syrah instead of the too-tannic Cabernet Sauvignon?  We find the Syrah is a better match for our chocolates, especially the Lago Roso truffle from Chocolate Garden in Central Michigan.  Gary’s laid back approach to wine won over our guests and our staff as well.  We also learned we’ll have to keep an eye on Marin county for Pinot Noir in the next couple of years.  The fruit Stewart Johnson is producing at the Kendric Vineyard is outstanding and remarkably earthy. �

ENO focuses on several factors to determine how we select what we serve. Obviously, flavor being first and foremost. A certain cheese may be considered one of the “world’s finest,” but if the flavor or aroma is too strong the average American palette won’t go for it. Another factor is whether a cheese is pasteurized or un-pasteurized. If you’ve ever had un-pasteurized milk you know it has much more flavor than pasteurized, and the same goes for cheese. Finally, we take into consideration whether a cheese is organic or not, obviously preferring organic. Read the rest of this entry »