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Vin Chicago Blog


Saturday Wine Tasting - 2/9

Wine Tasting Event Chicago, Highland Park, and Barrington


Please join us for our weekly wine tasting this Saturday, February 9th, from 12:00 - 4:00! Every Saturday, Vin Chicago pours a diverse selection of the hottest new wines from our monthly newsletter. We kick-off our February newsletter tastings with an incredibly delicious lineup, including a 91+-point Muscadet, a 91-point old vines 1er Cru white Burgundy, a double 93-point Piedmont red, a 92-point "poor man's Priorat" red from Eric Solomon, and a delicious 93-point Napa Valley estate Cabernet!


Check out the entire list below (CLICK on a wine to read the full tasting notes) and stop in Saturday afternoon to taste with us while you shop!


Domaine de la Pepiere "La Pepie" Muscadet Sevre-et-Maine Sur Lie 2017Andrea Felici Verdicchio dei Castelli di Jesi Classico Superiore 2017Jean-Pierre Berthenet "Vieilles Vignes" Montagny 1er Cru 2016Lemelson "Cuvee X" Willamette Valley Pinot Noir 2015Antonio Vallana Boca 2010Celler de Capcanes "Mas Donis Barrica" Montsant Grenache/Syrah 2015Oakville Winery Napa Valley Estate Cabernet Sauvignon 2015Ilatium "Campo Leon" Amarone della Valpolicella 2013


 We look forward to seeing you!

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Burgundy Case Sale in Highland Park! (Sun 10/14)

Join us at our Highland Park store on Sunday, October 14th, from 11am - 3pm as we pop corks on some of the greatest names in Burgundy, and offer them for sale at deeply discounted by-the-case pricing!


George Molitor, importer of arguably the best collection of Burgundy in Illinois, will pour 25 selections. You’ll have the opportunity to taste mature and recent offerings from famed growers such as Hubert Lamy, François Mikulski, Benjamin Leroux, Bruno Clair, Héritiers du Comte Lafon and many more.


Supplies are limited, and wines will be sold on a first come, first served basis. Some items will sell out fast! This is a pre-order event. When you place an order, your card will be charged and your wine will be available for pick-up the following week.


When: Sunday, October 14th, 11:00am to 3:00pmWhere: Vin Chicago, Highland Park, 1350 Old Skokie RoadNo reservations necessary! Come on by, taste some great wine and save big!

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Saturday Wine Tasting - 11/4

Wine Tasting Event Naperville, Chicago, Highland Park, and Barrington


Please join us for our weekly wine tasting this Saturday, November 4th, from 12:00 - 4:00! Every Saturday, all four Vin Chicago locations pour a diverse selection of the hottest new wines from our monthly newsletter. We kick off November with a drool-worthy lineup! This week's tasting table includes a captivating 92-point Italian white, a 94-point Riesling Kabinett that belongs on your Thanksgiving table, an over-delivering 91-point Burgundy, a classic 94-point Rioja Riserva from La Rioja Alta, a perfectly aged 2010 Bordeaux, and a 92-point Zinfandel that will make your turkey sing!


Check out the entire list below for all four locations (CLICK on a wine to read the full tasting notes) and stop in Saturday afternoon to taste with us while you shop!


Domaine Fruitiere "Gneiss de Bel Abord" Muscadet Sevre-et-Maine 2016Michele Satta "Costa di Giulia" Bolgheri Bianco 2015Hofgut Falkenstein "AP Nr 12" Krettnacher Euchariusberg Riesling Kabinett 2016Domaine Gachot-Monot Cotes de Nuits Villages Rouge 2014Pecchenino "San Luigi" Dogliani Dolcetto 2016La Rioja Alta "Vina Alberdi" Rioja Reserva 2011Chateau Brillette Moulis 2010Green & Red "Chiles Mill Vineyards" Napa Valley Estate Zinfandel  2014


 We look forward to seeing you!

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Perfect Beef Bourguignon

Cold, damp November weather gets me thinking about red wines and “comfort” food. Recently, a close friend had her knee operated on, so we thought it would be fun to bring a meal over to keep her off her feet a bit. Beef Bourguignon is terrific when the weather is cold. 

I have a favorite restaurant that makes a great one and one day I was excited because they published the recipe in the local newspaper, but it didn’t taste the same when I made it. I wondered if maybe they left an ingredient out. I set out to find the recipe I liked by sorting through a dozen or so recipes and actually making about a half dozen of them. From that, I created the recipe we’ve used ever since (see the recipe below). 

One of the edits I made to the recipe is that I often make it with Zinfandel instead of red Burgundy/Pinot Noir. I found the result is more flavorful. That said, the resulting stew is still a great match for Pinot! When we had it this past weekend, I actually made it with a Castano Monastrell that sells for well under $10 (the recipe calls for a full bottle). We paired it with a Russian River Valley, an Anderson Valley, and Willamette Valley Pinot Noir. All worked very well, with the Russian River Valley getting the most votes for the best match. It was a big, bold, fruit-forward Pinot with high alcohol, but the Beef Bourguignon was so flavorful (including a bit of fat from bacon – which, BTW, I think was the ingredient left out of the recipe when published), that the alcohol didn’t show through at all. If you’re looking for a wonderful meal that pairs well with wine, try Beef Bourguignon!


Beef Bourguignon (serves six)

1 tablespoon olive oil                                  2 bay leaves2 ½ lbs. of beef stew meat, cut into 1” cubes 4 strips of bacon                                        3 tablespoons flour1 12 oz. bag of baby carrots                        1 bottle of Pinot Noir or Zinfandel1 onion, chopped                                        2 cups beef broth2 ribs celery, chopped                                 2 tbsp. tomato paste3 cloves chopped garlic        1 tsp. fresh thyme leaves (1/2 if dried) Salt & pepper      

Preheat the oven to 325 degrees

Heat the olive oil in a large Dutch oven.  Add the bacon and cook over medium heat for about 10 minutes, turning occasionally, until the bacon is lightly browned.  Remove the bacon with a slotted spoon to a large plate covered with paper towels.  Cut into ½” to 1” pieces when cool.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper.  In batches in single layers, sear the beef in the hot oil/bacon fat, turning to brown on all sides.  Remove the seared cubes to a separate plate and continue searing until all the beef is browned.  Set aside.

To the pot add the carrots, celery, onion, and bay leaves.  Salt and pepper them, then toss in the pot over medium heat until brown.  During the last minute or two, throw in the garlic (it’s not good to throw in the garlic immediately, because it may become too burned).

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