Monthly Archives: December 2008

Tracking the Wining & Dining Trends of 2008

    Will the hot culinary trends of 2008 continue into the new year, or will they run out of gas and give way to “the next big things”?

     Only time will tell, but some top trends of the year gone could prove to be very good for wine lovers. We’d like to share five -selected by 1,200 chefs who are members of the American Culinary Foundation – and tell you about our own wine experiences with them.

     1. Grass-fed items…


Posted in Food and Wine Pairings/Recipes

A Bubbly Place to See and Be Seen

    It has been called Chicago’s most elegant live music club. It’s unquestionably the nation’s most acclaimed Champagne bar.

     It is Pops for Champagne, which opened in 1982 in the Windy City’s Lakeview neighborhood, and two years ago relocated to the historic Tree Studios building on State Street in the downtown River North neighborhood.

     The uniquely designed space encompasses…

Posted in Our Wine Travel Log

A Warm Way to Welcome the New Year

    I don’t know about you, but over the holidays I was so busy with so many activities that I had absolutely no time to keep one of my personal Christmas traditions alive: concocting a special “brew” to share with Santa Claus on Christmas Eve.

     Look, even though he works only one night per year, Santa has a tough gig. Not only is he tasked with delivering toys to good little boys and girls all around the world within a single 24-hour period, but he also is compelled to consume literally tons of cookies and tens of thousands of gallons of milk.

     Truth be told, by the time Santa gets around to the ever so humble Johnson abode, he’s ready for anything but…

Posted in Editor's Journal

For Pinot Noir Fans, Domaine Serene Is a Must-See Estate

    A passion and commitment to produce the world’s best Pinot Noir led Grace and Ken Evenstad not to Burgundy, but to Oregon in 1989.

     There, in the Dundee Hills of the northern Willamette Valley, they founded Domaine Serene. Today, they own thee vineyard estates totaling 462 acres, and have planted approximately one-third of the land to Pinot Noir and Chardonnay.

     Growing Pinot Noir is one thing. Making great Pinot Noir wine is…

Posted in Wineries of Distinction

Hmm… THAT'S an Interesting Aroma!

    John Cunin, owner of the Cypress Club in San Francisco, decided to have some fun, and put together a list of the “Top 10 Descriptors a Winemaker Hates to Hear.”

     Here is his list, presented Letterman countdown-style:…

Posted in Wine Wit

Assessing Your Wine Assessment

    “One of the most insidious myths in American wine culture is that a wine is good if you like it,” writes Karen MacNeil in her groundbreaking book, The Wine Bible.

     “Liking a wine has nothing to do with whether it is good. Liking a wine has to do with liking that wine, period.”

     MacNeil goes on to suggest that wine requires two assessments, one subjective and…

Posted in Wine in the Glass

Unexpected Finds in California's Butte County

    The beginning of specialty farms in California’s Butte County chronicles the development of California’s agricultural industry and its diversity of crops and progressive farmers.

     While county history is steeped with tales of immigrants searching for gold, it soon became apparent that the true wealth of the region is its farmland. Now, visitors can follow the Sierra Oro Farm Trail and visit farmers and grape growers who have changed how America eats and drinks.

     For many Americans in the mid-1800s and early-1900s, the first almonds, walnuts, olives, peaches, oranges or…

Posted in Wine Region Profiles

Updating a Holiday Classic

    Okay, it may be a bit of a stretch to place the “classic” label on a cheese ball.

     But when you make it with your favorite white wine, it does lend a touch of… class.

     And what better way to spend your time as you…

Posted in Food and Wine Pairings/Recipes

Turkey Soup with Wild Rice and Mushrooms

***image4***     This wintertime favorite matches beautifully with Chardonnay,
Bordeaux Blanc, Pinot Gris or Pinot Grigio. It makes about 12 servings.

Posted in Food and Wine Pairings/Recipes

Beef Roast with Winter Fruit


***image3***     This recipe is ideal for the chilly evenings of winter, and matches
beautifully with Cabernet Sauvignon or red Bordeaux. It makes 12

Posted in Food and Wine Pairings/Recipes
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