OUT & ABOUT ~ WINE TASTINGS ~ PART TWO

I am not a wine expert and never represent myself as such.  I’m not adverse to wine tastings, because my assessment will always be honest and objective based on my oenophile intellect, or lack thereof.  I greatly admire wine experts who aren’t pretentious and who don’t make the assumption that everyone sipping the grape is as well versed as they.  I’m the type that will drink a white or rosé with beef, or a red with fish.  Over the years I’ve come to appreciate the taste of whites and rosé to that of reds, mainly because of the tannins and acidity.  I prefer wines to be crisp and genuine to the fruit where other characteristics don’t mire that honesty or integrity of the grape.  I’m not impressed with labels or price.  If I’m told a wine is a good vintage, but it tastes different to my palate, no matter how much rhetoric, if I don’t like it, I’ll never like it. 

Lastly, anything having to do with the senses, especially the olfactory and taste, will vary from individual to individual, so for one individual, expert or not, to tout the taste attributes of something, but another can’t understand or appreciate the rhetoric, it could very well be that that individual’s palate senses things differently than another is claiming.  It’s discouraging when a wine expert praises the attributes of a particular vintage or grape, and I just don’t get it.  I’m not a failure, just not an aficionado of the grape like they.  If I prefer my reds chilled, so be it. 

URUGUAY’S BODEGA GARZÓN WINES

(Seven Lions Chicago)

Recently, I attended an intimate luncheon with world-renowned Master Sommelier Gilles de Chambure, who presented three impressive wines from this region in Uruguay.

(Image from www.linkedin.com)

~ Wine Selections and Menu Selections ~

(Seared Tuna Niçoise)

My Choice: Chicken Cobb Salad

(Avocado, Bacon, Chopped Egg, Blue Cheese, Red Onion, and Russian Dressing)

Shared: Brussels Sprouts and Burrata Toast, Seared Tuna Niçoise

(Toasted Pine Nuts, Radicchio, and Apple Saba on Toasted Crouton)

Fritto Misto

(Fried Calamari, Shrimp, Smelt, Peppers, Fennel, and Ranch Dipping Sauce)

Wines Served: Garzón Sauvignon Blanc 2013, Garzón Albariño 2014, Garzón Tannat 2013

Palate Notes:  The Sauvignon Blanc and Albariño were crisp, light and fruity, acidic, and dry; both of these wines paired especially well with the Fritto Misto.  The Tannat was very dense, bold, had a thick fruitiness, and was quite dry.  While it didn’t overpower my menu selection, I especially enjoyed how it peaked my palate to the extent that when I went back to another taste of the Albariño, it was as if my palate was being calmed and soothed.  Midway through our lunch and wine tastings, Seven Lions Owner and Chicago Master Sommelier Alpana Singh joined us; the two Master Sommeliers proceeded to have a spirited and focused conversation about all-things wine.  Overall, the food selections were tasty at this area’s newest trendy, albeit noisy restaurant.  Our intimate group had a pleasant view of hectic South Michigan Avenue, just across the street from The Art Institute of Chicago and slightly north of Orchestra Hall.  Highly recommended.

~ Bodega Garzón Wine Bits ~

(Image from www.bodegagarzon.com)

Situated eleven miles from the Atlantic Ocean, in the southeastern region of South America and flanked by Argentina (west) and Brazil (north and east), this area is often defined as a picturesque Uruguayan Paradise.  Lush forests, rocky soil, and natural palm trees frame the picture-perfect landscape and topography.  These properties lend themselves to being the perfect growing condition and microclimates that result in grapes with unique properties that make these wines impressive.  Bodega Garzón Wines come from an area that has been richly blessed with terrain, climate, culture, tradition, history, people, food, and of course, wine.  Presently, wine tourism continues to make this area a preferred destination for wine tourism.  http://bodegagarzon.com/?lang=en  http://sevenlionschicago.com/www/

~ In Closing ~

(Image from www.bodegagarzon.com)\

When it comes to wine, Benjamin Franklin said it best…“Wine is constant proof that God loves to see us happy.”  And, when it comes to food and wine, Julia Child said it best, “Wine is meant to be with food – that’s the point of it.”

That’s it for this edition.  Until the next one, remember to always celebrate yourself and your culinary curiosity.  Happy cooking…happy eating!  And, don’t forget to enjoy the grape!

By Terry Herman

TERRY HERMAN continues perfecting her passion for food and wine.  She has been covering culinary related for many years as it relates to wellness and a healthy lifestyle.  Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of cookbooks, restaurants, wine and food, food prep and tools, chef interviews, and coverage of prestigious events such as the International Home+Housewares Show, the National Restaurant Show and the Sweets and Snacks Expo.  She has been published since the mid-1990s in both consumer and trade publications, and is regarded as an expert in spa, beauty, wellness, travel and lifestyle, and is frequently interviewed by publications for her expert content.  She has also presented at major industry conferences, and has served with distinction on numerous governing and advisory boards.  She has a background in strategic and qualitative management, consulting, and motivational speaking.  Her social media outreach includes Facebook, LinkedIn, and Twitter.  Don’t forget to “Like” her Facebook Page, “Terry’s Second Helpings”.  Please note that the “Comment Section” has been disabled.  For additional information, email her at terry.herman@gmail.com.

ALL MATERIALS COPYRIGHT PROTECTED

(Introductory photo from www.sugarlandwineandfoodaffair.com; all other photo credits as represented by the specific brand.)