• Pinot Days Chicago Grand Festival
  Saturday November 12th, 1-5pm $50 Navy Pier
  70 Producers from California, Oregon and Burgundy (Click HERE to see all the Grand Festival Exhibitors).
• "Table Hop" Dinner at Uncommon Ground
  Thursday, November 10th, 6-11pm $90
  This is our fourth Dinner and Tasting with Uncommon Ground and their amazing food. Why change a good thing?
• Pinot Days Winemaker Dinner at Aria
  Friday, November 11th, 2011 6-10pm $95 Fairmont Hotel, Millennium Park
  14 Producers Showing the Spectacular 2008 Vintage in a sit-down tasting and dinner amongst a stunning setting.
  
• Our First Pinot Days Video
  We all had some fun chronicling why we love the grape
  and people who make our noble wine.
  

5TH ANNUAL PINOT DAYS
CHICAGO – NOVEMBER 12TH

Pinot Days Chicago goes Broader! Our theme for this year, Stylistic Diversity, calls attention to the obvious: Pinot noir is beautifully, insanely versatile! You can find a pinot for every palate, every mood, and every cuisine under the sun. This year over 70 pinot producers will pour an amazingly broad array of pinots from California and far, far beyond.Saturday’s Grand Tasting will showcase over 60 phenomenal producers of pinot noir. Consumers will be able to sample up to 150 pinots from every important domestic pinot noir region, from the Russian River Valley to Oregon, Carneros to the Santa Lucia Highlands, the Anderson Valley to the Sonoma Coast.

CELEBRATE DIVERSITY!

There has been much talk from wine writers and pundits lately about higher-alcohol wines and California wines of a riper style. Much of it has not been pretty and it is time we take a stand against this elitism. We had always hoped that when someone wanted an elegant wine, they would grab a pinot. When they wanted something more full-bodied, they would again reach for a pinot. Provided they are well made, all were potentially good wines, albeit different in style, and all were pinot.
We’ve always admired pinot’s amazing stylistic diversity, as well as the creative acumen of its artisan producers. And we admire those who extol the virtues of what they like rather than tearing down those they don’t, and this is especially true of a wine writer. What a wine writer’s job ought not be is to subjectively promote their own particular, political positions and preferences, and their own very small posse of like-minded winemakers. Doing so serves no one but themselves and their handful of friends in the industry, and throws the vast majority of talented, passionate, hard-working winemakers under the bus.
Drink what you like, discern between the good and the bad and leave the politics for the small-minded.

Symington Family Estates-Warre’s-Warrior-Special Reserve-Porto-NV-Portugal-$11.99-A ripe nose of spice and dark fruit, very dark, blackish in color.  A sweet full bodied port, dark fruit, spice, a good value for it’s price range, a bottle will last up to one month in frig after opening.               WE-87           WS-82             CR-87             Good with desert or alone.

Quinta and Vineyard Bottlers-Croft-Distinction Porto-Special Reserve-Portugal-NV-$15.99-A sweet nose of raisins, dark black in color.  A full bodied port, raisins, chocolate, figs, long flavors, lasted a month in frig.              WE-88                CR-90                 Good with desert, ice cream.

Europa-ChocoVine-Chocolate & Red Wine-Holland-NV-9.99-A nose of cocoa liquor, looks like Nesquick.  A delicious concoction of chocolate and red wine that somehow really works, great over ice, kinda like Bailey’s but lighter.           NR               CR-88                Good as a desert, or over ice cream.

Jackson-Triggs Estate Wines-Proprietors Reserve-Vidal Icewine-Niagara Peninsula-Canada—2006-$22.99-A rich nose of sweet honey, golden honey in color.  A sweet wine, honey, lemon, caramel, apricot, a nice desert wine.            WS-90          CR-88          Good with cakes, ice cream.

Symington Family Estates-Warre’s-Late Bottled Vintage-Porto-Unfiltered-Portugal-2000-$19.99-A nose of sweet dark spicy fruit, dark black in color.  Black raspberry, cassis, a full bodied desert wine, sweet milk chocolate, smooth and full bodied and very enjoyable.                    RP-90              WS-90              WE-88               CR-90               Good with dessert.      

Louis M. Martini-Reserve-Cabernet Sauvignon-Napa Valley-California-2005-$17.99-A big dark fruit nose, dark red color.  A mouth filling red, black currants, black cherry, cedar, right amount of oak.  A enjoyable wine that delivers like a $50 Cab.   I have enjoyed this wine multiple times this past year, one of 2009’s best buys.         RP-89         WS-85       CR-4.5        Good with steak, pasta, ribs.

Jackson-Triggs Estate Wines-Proprietors Reserve-Vidal Icewine-Niagara Peninsula-Canada—2006-$22.99-A rich nose of sweet honey, golden honey in color.  A sweet wine, honey, lemon, caramel, apricot, a nice desert wine.            WS-90          CR-4          Good with cakes, ice cream.

Symington Family Estates-Warre’s-Late Bottled Vintage-Porto—Portugal-1999-$18.99-A rich nose of dark fruit and sweet spice, dark, almost black in color.  A very smooch enjoyable desert wine, spice, blackberries and chocolate.         NR         CR-4-4.5       Good with deserts, cheese and ice cream.

Chateau Haut Bergeron-Chateau La Fleur-Des Pins-Graves Superieures-France-2006-$15.99-A nose of sweet apricots, golden in color.  A very nice desert wine, honey, spice.       NR     CR-4-4.5 Good with ice cream, deserts.

Bogle Vineyards-Petite Sirah Port-Clarksburg-California-2006-$13.99-A big sweet rich nose, very dark in color.  Concentration of raspberries, blackberries and chocolate flavors, a great desert wine, even better at this price.         NR         CR-4-4.5        Good with ice cream, cake.

Symington Family Estates-Dow’s-Crusted Porto-Port-Portugal-2002-$17.99-A big nose of spice and dark fruit, black in color.  Black cherries, chocolate, sweet spice, a very enjoyable desert wine, smooth.  I am a big port fan, just a little at end of closing time is perfect to sip.               NR CR-4-4.5        Good with deserts, ice cream and if I smoked a cigar.

St. Francis Winery & Vineyard-Port-Sonoma County-California-2006-$18.00-A big spicy nose of dark fruit, dark black in color.  A smooth, enjoyable Port, dark berries, plum, caramel, vanilla and spice.   Unusual blend of Cabernet Sauvignon, Merlot, Syrah and Zinfandel for a port.   I visited their winery a few years back, beautiful property, great tasting room.              NR          CR-4.5          Good with deserts, ice cream, cigars.

Triple Cream Tiramisu

1 1/4 cups Triple Cream
1/4 cup instant espresso
1 1/2 pounds mascarpone cheese
1 cup heavy whipping cream
1/2 cup sugar
Pinch of salt
About 30 ladyfingers
4 ounces finest-quality semisweet chocolate finely grated or shaved. 
Directions:

In a small saucepan, place 1 cup of the Triple Cream over medium heat and bring to a simmer. Add the instant espresso and stir until dissolved. Pour into a shallow bowl and set aside to cool completely. 

In a bowl, combine the remaining 1/4 cup Triple Cream, the mascarpone, cream, sugar, and salt. Whisk or beat with a hand mixer at medium speed until the mixture is the consistency of softly whipped cream.  Do not overbeat. Set aside.

Working with 1 ladyfinger at a time, dip the cookies into the cold Triple Cream-espresso mixture and completely line the bottom of an 8-inch baking pan or dish with them.  Use broken ladyfingers to fill any large holes. Spoon in about half of the mascarpone mixture and sprinkle with about half of the chocolate. Dip the remaining ladyfingers and arrange them in a single layer atop the mascarpone. Top with the remaining mascarpone mixture and sprinkle evenly with the remaining chocolate. Cover tightly with plastic wrap and refrigerate for at least 3 hours or for up to overnight.

To serve, spoon into individual dishes.

Makes 8 Servings

Suggested wine-Sauterne

Chocolate Lava Cakes
Suggested Wine: Port

Serves 6

Ingredients:  
• 5 ounces bittersweet chocolate
• 2 ounces unsweetened chocolate
• 5 ounces (1¼ sticks) unsalted butter
• 3 tablespoons cornstarch
• ¾ cup plus 2 tablespoons sugar
• 4 eggs
• 4 egg yolks
• 1 tablespoon rum (or brandy)
• Oil or butter for coating ramekins
• Flour for dusting ramekins
• 1½ pints vanilla ice cream

Directions:
Pour about ¾ inch water in the bottom of a double boiler, making certain top pan will not touch water. Bring the water to a boil, then reduce heat to simmer. Chop bittersweet and unsweetened chocolate into small pieces and place in the top of double boiler with butter and place over boiling water. Stir occasionally with a rubber spatula until chocolate and butter are completely melted and smooth. Remove from heat.
Sift cornstarch and sugar into a large bowl. In a medium bowl, whisk together the egg yolks and rum (or brandy), then whisk egg mixture into the cornstarch-sugar mixture all at once. Whisk in the chocolate-butter mixture. Cover and chill batter at least 2 hours, or overnight, before using.
Preheat oven to 350°. Lightly oil (or butter and flour) six 6-ounce ramekins or small soufflé dishes. Place ½ cup batter in each ramekin (a 4-ounce ice cream scooper dipped in hot water works nicely for this). Bake until barely risen and cracked on top, 10 to 14 minutes. Cool about 8 minutes before serving. Unmold onto plates and serve a scoop of ice cream on the side, or serve right in ramekins with a scoop of ice cream on top.

Pecan Squares
Suggested Wine: Zinfandel

Short Dough

Ingredients:  
2 cups butter, softened
2/3 cup sugar
1/2 cup shortening
1 tablespoon vanilla extract
2 eggs
4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder

Directions:
Preheat oven to 350 degrees. Butter and flour 13 x 18 inch cookie sheet. Place parchment paper on pan and butter paper. Blend together butter, sugar and shortening. Add vanilla, then the eggs, gradually. Sift the dry ingredients together. Stir the dry ingredients into the blended butter mixture only long enough to incorporate. Roll out immediately on to the cookie pan. The dough should come up the sides of the pan. Dock the dough with the tines of a fork to prevent the dough from blistering. Bake for about 20 minutes or until crust is light.

Pecan Filling

Ingredients:  
1 pound butter
1/2 cup sugar
1 cup brown sugar
1 cup honey
2 pounds pecans
1/2 cup cream

Directions:
Preheat oven to 375 degrees. Put the butter in a saucepan with the sugar, brown sugar and honey. Place over moderate heat, and stir with a wooden spoon until all is dissolved. Cook over high heat for about 4-5 minutes until the mix reaches a temperature of 245 degrees. Do not stir. The mix will foam but should not boil over. Remove from heat and stir in the pecans and the cream with a clean spoon. Pour into the pre-baked short dough. Bake until firm around the edges but slightly loose in the center, about 25-35 minutes. Let cool and cut into small squares.

Zinfandel Cherry & Chocolate Chip Triangle
Suggested Wine: Zinfandel

Zinfandel Cherry & Chocolate Chip Triangle

Ingredients:  
1 2/3 cups quick cooking rolled oats
1 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 tablespoon baking powder
1/4 teaspoon salt
3/4 cup butter, room temperature
2/3 cup sugar
2/3 cup brown sugar
1 large egg
2 teaspoons vanilla extract
6 ounces semi-sweet chocolate chips
3 ounces bar milk chocolate
3/4 cup dried cherries, cooked in red wine and chopped
1 cup Zinfandel reduced to 1/4 cup

Directions:
Preheat oven to 375 degrees. Grease two cookie sheets. Place the oats in a food processor and grind to a powder then stir the dry ingredients together. Place the butter in a mixer and whip until light. Add both sugars. Whip until fluffy then whip in the egg and vanilla. Pour in the dry ingredients and mix thoroughly. Add the cherries and chocolate chips. Mix again. Carefully fold in the reduced Zinfandel without over blending. Roll dough into 1½ inch balls. Place the balls of dough on the greased cookie sheets about 1½ inches apart and shape into triangles with fingers. Bake for 8-10 minutes then allow triangles to cool on a rack. May be refrigerated in airtight containers.

Odfjell Vineyards-Armador-Carmenere-Valle Del Maule-Valle Del Maipo-Chile-2005-$10.99-A

nose of roasted meats, very interesting.  Very dark, purple.  A smooth, big, interesting flavor of

roasted meat, black cherry and dark chocolate.  A wine that delivers allot of taste for it’s price, there

are great values coming out of Chile, Spain, Portugal.       RP-89     WS-87       CR-4    Good with

pasta, chicken.

Chateau Haut Bergeron-Chateau La Fleur-Des Pins-Graves Superieures-France-2006-$15.99-

A nose of sweet apricots, golden in color.  A very nice desert wine, honey, spice.    NR     CR-4-4.5

Good with ice cream, deserts.