Articles in Chicago Wine Journal
CHICAGO WINE JOURNAL: Setting the temperature for cellar and sipping
Mulling Wine: Wine should be, first of all, refreshing. And refreshment begins with temperature. The ancient notion that red wines should be served at room temperature is exactly that – ancient, and therein lies the problem. Time was, before central heating, when homes (and dining establishments) were not the toasty places we know and require today.
CHICAGO WINE JOURNAL: Sonoma expo serves up surprises amid stars
Tasting Report: It wasn’t the many alluring examples of Pinot Noir that made the biggest impression when some 70 wineries set out their wares at the recent Sonoma in the City showcase at the Drake Hotel. What caught my eye, and palate, was the range of Sonoma wines – the varietals, the blends and the bargains.
CHICAGO WINE JOURNAL: Darioush pens its Signature in Bordeaux red
Tasting Report: If the name Darioush isn’t on your wine radar, it’s probably because the bottled splendors from this Napa producer are available mainly at selected restaurants around the U.S. and at the winery located on the famous Silverado Trail. Darioush Khaledi, a native of Iran who first learned wine-making from his father, founded his Napa venture in 1997 with the goal of creating great reds on the Bordeaux model. As the latest blended Cabernet Sauvignon from Darioush attests, he has succeeded impressively.
