$40.00

Corner 103 is a winery located in Sonoma County, California where we had the distinct pleasure of meeting the founder, Lloyd Davis, and hearing from the man himself about the philosophy and inspiration that gave him the motivation to provide a unique environment for individuals of all types to enjoy award winning wines in a non-intimidating environment. Stay tuned to hear more about our visit to this winery.

He says: 93

Corner 103 is a winery located in Sonoma County, California where we had the distinct pleasure of meeting the founder, Lloyd Davis, and hearing from the man himself the philosophy and inspiration that gave him the motivation to provide a unique environment for individuals of all types to enjoy award winning wines in a non-intimidating environment. Stay tuned to hear more about our visit to this winery.

The first thing you will notice is the deep purple color of this beauty pouring into your glass. Aromas of camp fire and black cherry dominate the nose and becomes more prominent the longer this wine is decanted. This full body wine has a long lingering finish with notes of ripe cherry with a hint of smoke. This wine is really coming to age and I would advise drinking now through 2027.

She says: 92

I may be incredibly biased towards malbecs and this small Sonoma winery, but for good reason! At just a glance, the appearance of this wine will catch your eye with its clear but thick and inky liquid, like a dark chocolate liqeur or coffee roast. Surprisingly, the legs are thin and fast, and while aerating, I noticed scents of ripe berries, bright floral tones and leather.

On the palate, full-bodied flavors of leather, oak, coffee and vanilla blend together with a mild smokey undertone. I noted a pleasant and mildly warm feeling in my throat while drinking this wine with a slow and enjoyable lingering finish.

I would recommend this wine, and most from this winery, again and again.

$27.00

A family owned winery located in the small town of Nava de Roa, Bodegas Monteabellon was founded in 2000 and remains committed to producing high quality, award winning sustainable wines. By not using insecticides or herbicides, Bodegas Monteabellon remains committed to environmentally conscious wine production. The wine we chose to try is a 100% Tempranillo varietal and is often referred to as Spain’s “noble grape”. Tempranillo derives its name from Temprano, which literally means “early” and references the fact that the grapes tend to ripen several weeks earlier than other Spanish red grapes. Tempranillo’s that are not blended with other grapes are typically aged in oak barrels where the wines easily take on the flavor of the oak. This particular wine is aged for fourteen months in 70% French Oak and 30% American Oak barrels.

He says: 91

I was very excited to try this wine, mainly because Tempranillo’s are high up on my list of favorites and this wine did not disappoint. A visually appealing wine with characteristics of silky, dark garnet that exhibited beautiful clarity. Aromas of rich dark soil, oak, olive oil, fig and white pepper provided a complex nose that was inviting and tempting. A palate of fruit forward flavors such as blueberry jam and cherry, filled the mouth along with notes of oak and vanilla. This medium bodied wine had mild tannins and acidity which provided superb balance and structure. The finish was smooth, silky and provided lingering flavors of vanilla and tobacco. I would love to have another bottle of this stunner and would recommend cellaring for an additional 1-5 years. I think this wine was appropriately priced and even a bargain for the quality and drinking experience. This wine has a lot of potential and could be a 94+ in the next few years. Buy this now while it’s still available.

She says: 91

I am a sucker for a Tempranillo, so when we choose them to review, I always get excited to find new bottles to add to my palate experience. On this occasion, we chose a 2015 Bodegas Monteabellon.

The visual aspects of this wine were stunning; thick and jammy but wonderfully clear with hues of rust and fine coffee. Hints of apricot, raisins and elderberry emanated from the glass and these scents blended with a pleasant combination of both earth and citrus.

On the palate, this wine comes through smooth, bright and yeasty, like fresh warm bread, with notes of mild oak and dark chocolate. As the wine aerated more over time, these flavors evolved and produced hints of toast, honeysuckle, roasted nuts, French baguettes and English toffee. The finish was mild and pleasant and left a warm tingle on my tongue.

I loved this bottle so much that I was sad to see it empty. I would definitely drink again and would recommend this Tempranillo to anyone who enjoys such types, or anyone who likes red wines in general!

$25.00

Coopers Hawk Winery and Restaurant was founded by Tim McEnery in 2005. I (David) had the distinct pleasure of working for Coopers Hawk in the tasting room at the South Barrington, Illinois location. I have fond memories of Mr. McEnery walking in greeting guests, knowing each employee’s name and showing potential investors around the restaurant. At that time, I always encouraged patrons to become wine club members, not because we as employees had quotas to fill, but because I truly thought the perks that Coopers Hawk offers their members was second to none. One of the unique characteristics that sets Coopers Hawk apart from other wineries is that each month they offer a different type of wine that is only available for that month and/or while supplies last. This has led to me “collecting” different wines that have been offered throughout the years and you can expect to see some past wines that are unfortunately no longer available. I remain a wine club member, but rest assured we will give an unbiased opinion when reviewing wines from this winery.

He says: 88

The Coopers Hawk Twice-Oaked Chardonnay was the wine of the month in September of 2017 (however, this is more of an estimate).  Upon opening the wine and pouring a bit in my glass it presented well with a light straw color. It had a pleasant aroma of lemon zest, honey and freshly made dough. It was a light semi-dry buttery Chardonnay with balanced acidity and undertones of toasted oak. Although I had let this lay for quite some time I personally think this wine is just a tad past its peak and would advise anyone having this wine in their cellar to drink now. I personally have 2 additional bottles that I will be opening within the next few months.

She says: 91

Coopers Hawk Winery offers several Chardonnay variations, and this is one of my favorites that was offered as a past wine of the month. With scents of melon, Dutch apples, cucumber, mint and flower petals, this Chardonnay is pleasant to aerate. It is visually appealing with clear, bright shades of honey crisp apples and straw with thin, viscous legs. On the palate, full-bodied flavors of apples, melon, mild oak, lemongrass and honey intertwine to create a burst of crisp and tangy semi-sweetness. The finish is bold and lingering but enjoyable with no bitter aftertaste. This wine would pair well with grilled fish, oil-based pastas or pork.

$20.00

This wine comes from Tamrack Cellars which is located in the Walla Walla Valley of Washington. This wine is a 100% Cab Franc which is Washington’s #4 mostly widely grown red wine grape behind Merlot, Cabernet Sauvignon and Syrah. Tamarack Cellars is located in a restored World War II Fire Station and Barracks where this wine is aged in French Oak. Cabernet Franc is lighter than Cabernet Sauvignon and was established in the southwest region of France sometime in the 17^th century. In the United States Cabernet Franc was started in California, however, the growing popularity led to more land being set aside for growing these types of grapes to be used in meritage blends. Washington State’s first varietal Cabernet Franc was released in 1991 and other vineyards such as Tamarack Cellars have followed suit.  Tamarack produced 1,512 cases of this wine and here’s what we thought…

He says: 91

Upon decanting, complex aromas of strawberries, cocoa powder, cherries and vanilla are present. The big juicy flavors of black cherries have subtle undertones of oak, black pepper that has a long finish of leather and smoked oak that seems to last longer as the wine airs.  A bold, full-bodied wine that has bright and refreshing acidity making your mouth water for the next sip. The wonderful flavors of this wine evolve into black olives and a creamy vanilla pudding taste the longer the wine has time to air. This Cab Franc would pair nicely with any smokey and bold barbeque or with dark chocolates and chocolate covered cherries for a desert pairing. I personally think this wine has even yet reached its full potential and I would recommend cellaring for an additional few years to allow more maturity and an even more memorable experience. I would recommend this for a more full body wine experience that is appropriately priced and I would purchase again.

She says: 93

We love making homemade pasta…LOVE it. And it is always fun to pair wines with our creations, just because. On this particular occasion, we chose our pairing to include a 2016 Columbia Valley Cabernet Franc by Tamarack Cellars.

Visually, this wine is gorgeous, a deep, inky plum with a thick and mellow clarity. The liquid moved slowly in the glass, almost like smoke. Initially, the aromas noted were fruity, strawberries, raspberries, some mild orange rind citrus as well as toast and wildflowers. As the wine continued to aerate, notes of toffee and chocolate emerged.

The first sips highlighted bright notes of dark cocoa, toast, earthy oak and raspberry jam. Over the course of enjoying this bottle, flavors of roasted peanuts and toasted bread blended into a smooth finish of vanilla, coconut and plums that lingered pleasantly.

This Cabernet Franc was more complex than I had originally given it credit for; it became creamier and fuller bodied and by my last glass, the vanilla cream and toasted coconut made me want more.

Because of its transformation in the glass, my initial rating of 89 points became a rating of 93 points and I look forward to sipping this wine again in the future.

$16.00

Coming from the leading wine province in Argentina, Mendoza is huddled in the high desert foothills of the Andes and sits approximately 4,000 feet (1,200 meters) above sea level with some regions having even higher altitudes. Bodega Catena Zapata was founded in 1902 and is currently operated by Nicolas Catena and his daughter, Dr. Laura Catena. This winery is uniquely located at a higher elevation that provides a dry growing climate. Specifically, this 2018 vintage saw a dryer than usual growing season, that also experienced higher than normal temperatures, which led to an early harvest. Dr. Catena has performed extensive research on soil and climate analysis and provides consumers with in-depth reports on growing conditions of each year.

He says: 91

For this week we wanted to try a white wine that could potentially be a go-to choice for this coming Thanksgiving dinner.  This wine had a very light and clear appearance with a corn-silk color. Aromas of green apple, honey dew melon, roses and other floral notes were prominent. Notes of pear, cucumber, green olives and olive oil complimented each other and led to an approachable, smooth crisp finish where you can almost taste the chilly Argentinian nights. This semi-dry wine did not present any hints of oak or smoke and had a wonderfully crafted balance of acidity.

We paired this wine with a copy cat recipe of P.F. Chang’s lettuce wraps which we also provide and reviewed that you can check out by clicking here. The pork and chicken combination of the meat we used was complimented wonderfully by this crisp tasting Chardonnay. The recipe calls for among other ingredients, water chestnuts, Hoisin sauce and soy sauce which provided a great interplay with the amount of acidity from this wine. I feel this Chardonnay would absolutely pair well with turkey as well as other white meats, fish and vegetables. This wine was more than reasonably priced and I would definitely purchase this stunner again.     

She says: 94

On this journey of wine, tasting, learning, enjoying, sharing, I admit that I am evolving with every bottle we uncork. My love of red wine is who I am but also poses a challenge for this blogger who desires to learn and appreciate all wines. Up until this point in time, when drinking white wines, I would normally just give a “yea” or “nay” regarding my beverage choice and leave it at that. But, always learning as I go, focusing more intently on the characteristics of white wines, we decided to choose this Chardonnay to give our palates a bit more exercise.

Upon pouring, the hue of this Chardonnay is noticeably light, almost without any pigment at all. The crisp pale straw appearance was incredibly clear with scents of green apples, caramel, celery and rhubarb noted during the aeration period. As it was left to breathe, floral scents began to come through as well.

On the palate, this pleasantly smooth Chardonnay boasted notes of berries, cantaloupe, creamy caramel and cinnamon, apples and wildflowers. Surprisingly, my favorite experience with this wine came with the mellow finish, the flavors mingled to create a complex nutty taste that was very enjoyable while it lingered. The finish alone would prompt me to purchase this wine again as it was so unique. Two satisfied thumbs up from me!

We’ve eaten at P.F. Chang’s a handful of times and one of the go to menu items we order each time is their Lettuce Wraps appetizer. We had to figure out how to make this delicious appetizer ourselves and looked at a number of copy cat recipes available and came up with the below variation of our own. The important question for us was what wine to pair with this dinner!?!? It’s no secret that we are HUGE fans of reds but wanted to try this with a white. Don’t get us wrong, we whole heartedly think that a light red would compliment these ingredients more than adequately. However, we chose an Argentinian Chardonnay this time which by itself was a beauty that you can read more about by clicking here. So, how do you make this recipe, here we go:

Serves a hungry 4-5 – Cooking time can vary but estimate would be 20 minutes for prep and 20 minutes for cooking.

Ingredients:

1 ½ tablespoons of olive oil

1 pound ground chicken

1 pound ground pork

3 cloves garlic (we use two loaded teaspoons of minced garlic… can you really ever have too much garlic?)

1 white onion, diced

1/3 cup hoisin sauce (more if desired)

3 tablespoons of soy sauce

1 tablespoon rice wine vinegar

1 tablespoon Sritacha

1 can (8 oz) drained and chopped water chestnuts

2 green onions (optional)

Pepper (salt if you prefer, however, the hoisin sauce and soy sauce will provide plenty of salt)

1 head of iceberg lettuce (or Romaine)

1. Heat the olive oil in a wok over medium high heat. Add the ground chicken and ground pork and cook until browned. While cooking be sure to consistently mix and break up the meat to a crumble. Once cooked thoroughly, drain the excess fat.
2. Add the meat back to the wok and stir in the hoisin sauce, soy sauce, rice wine vinegar, sriracha, onions and garlic and continue cooking on medium high heat, about 5 minutes, stirring occasionally.
3. Stir in the water chestnuts and continue cooking on medium high heat for another 5 minutes, stirring occasionally.
4. Tear off lettuce leaves’ and spoon the cooked meat into the center of each individual lettuce leaf, garnish with chopped green onions and enjoy like a taco… bigger sized lettuce leaves’ can be rolled like a burrito … read on for a twist!

Ok so do you want to make this a full meal instead of an appetizer? We added rice when serving and ate these like burritos to make it more filling. Below is a recipe of rice we make:

Ingredients:

1 cup Jasmine rice… (follow instructions on package, but ours takes about 15-20 minutes)

Olive oil

1 tablespoon of salted butter

1 bunch cilantro

½ lime

Cracked pepper

1. Cook the rice per the instructions you have (we add about a tablespoon of olive oil to the water when cooking the rice to prevent sticking… while the rice is softening add the butter and pepper. Toward the end of cooking add the cilantro and lime, stir until done and enjoy.

This week we decided to switch things up a bit and review a brew! This Kolsh brew comes from Metropolitan Brewery in Chicago, Illinois. Specializing in German style lagers since 2009, Metropolitan Brewery is located along the Chicago River and offers an indoor/outdoor beer garden and storefront. Although we unfortunately were not able to visit, we do plan on stopping by and reviewing the brewery itself in the future. We chose to pick up a six-pack of their flagship beer, Krankshaft, which is available year-round and pays homage to the Kolsh-style German beer that is originally brewed under strict conditions in Cologne, Germany.

He says: Would buy again

This brew is a lagered ale which essentially means that it is fermented by a top fermenting yeast but at cooler temperatures then an ale and then stored at cool to cold temperatures similar to lagers. This beer has an appealing straw like color that is somewhat dull, but definitely not cloudy. The foam left a nice lace on the glass and the overall taste left a pleasant lingering finish. A semi-light beer that has notes of roasted grain with hints of fruit which gives way to a wonderful balance of malt and hops. Krankshaft is a light drinking beer that tasted surprisingly “brewery-fresh” (considering it came from a bottle). I’m very pleased we stumbled across this gem, I would highly recommend trying Krankshaft and we are both looking forward to checking out the beer garden and other beers that Metropolitan has to offer in the future. 

She says: Would buy again

Being transparent with my online reviews, I will be the first to say that I am not a huge beer fan for the simple reason that these types of beverages make me feel full, leaving little space for delicious dinners and desserts. That being said, I do enjoy a beer from time to time and this weekend we chose a Metropolitan Brewery Kolsch called Krankshaft.

This was my first time drinking a bottled Kolsch, previously I have enjoyed this type of beer in draft form and I was pleasantly surprised that Krankshaft had that “on-tap” flavor. Every sip of this beer was refreshing, even the last. It has a light honey/pale straw appearance and was very smooth, no bitterness noted. I tasted floral hints combined with fresh bread and pine that evolved into a mild and pleasant yeast finish. The yeasty aftertaste did not linger long, which I liked. This is the perfect beer to enjoy with a variety of different meal ideas and the best part, I did not have that full feeling when the bottle was empty! I will definitely choose Krankshaft as a go-to beer for my carbonation-hating tummy again and again.

$30.00

This Pinot is brought to you by sommelier and wine maker, Matt Kaner, who was also named one of Wine Enthusiast’s 40 under 40 for 2019. The grapes used to produce this wine come from the Santa Maria Valley region located in northern Santa Barbara County. Grape growing in this region dates back to the 1830’s due primarily to the region’s valley opening to the Pacific Ocean. This distinct location creates a cool growing environment that features a long growing season with minimal rainfall, leading to the grapes having extended time on the vine to build mouthwatering flavors.

He says: 93

I first have to acknowledge that on November 10, 1775 the United States Marine Corps was formed in Tun Tavern… perhaps over a glass of Pinot Noir?? Today marks the 245^th birthday of the Marine Corps which I had the pleasure of serving in as a Reservist. Volunteering to serve for my country and having the name “Marine” bestowed upon me is something I often talk about and will always cherish. Happy Birthday to all my fellow Marines, once a Marine always a Marine, Semper Fi! Additionally, November 11^th is also Veteran’s Day here in the U.S. and we both would like to thank all the service men and women who previously served, are currently serving, will serve and those who gave the ultimate sacrifice. Thank you for the time, energy and sacrifice you give for our freedom.

The Pinot we chose for this special occasion was a California Pinot Noir, which was fitting since I lived in San Diego California during boot camp with the U.S. Marines. This wine had a notable rustic plum color with thick, robust, slow moving legs. The nose presented delightful aromas of olives, fig and oak which was begging to be tried. Notes of velvety coffee, oak and green peppers were prominent before leading to the prolonged finish. This is a medium-bodied wine that is nicely balanced and very approachable. I personally think this wine is reasonably priced for the quality, I would definitely buy it again and would suggest a drink window of now through 2022.

She says: 92

One of the things I like best about wine drinking in the autumn months, is discovering a smokey red to match the season. I was pleasantly surprised when we uncorked the bottle, I immediately noted complex scents of chocolate and smoke, pomegranate and apricot, green olives and figs. Once poured, this Pinot Noir had a dark auburn/light rusty coffee hue that was very clear and moderately transparent. I commented on the slow to develop legs, once present they were thick and jammy.

This full-bodied wine was creamy on the tongue with bold flavors of raisins, smoke, figs, ripe apricots and oak. I really enjoyed the hints of metallic smoke that faded into plum during the lingering finish. I would absolutely recommend this wine to my smoke-minded wine friends.